10 “potatoes” from gastronomy teachers

10 "potatoes" from gastronomy teachers

When entering a gastronomy course, many unexpected things await students. But when you are the teacher, there are things that are “potatoes”, that is, certain to happen. If you are such a teacher, you will certainly identify yourself. If you are a student, you may remember one or more teachers. Come on:
1. Homework goes to class
Teaching is an activity that already has its challenges. When it comes to gastronomy, the teachers of the first periods have an additional job in deconstructing some habits, such as the way to handle knives, the use of dish towels, homemade measures and so on. Difficult is having to charge organization of the bench, washing what was dirty and also facing phrases such as: “I always did it like this and no one ever died”.
2. Control power
Being a teacher of practical disciplines that involve food production makes it a little difficult for you to control weight gain. Imagine a teacher who, in a single day, taught Mediterranean cuisine in four classes? Long live the cream pie!
3. Professor of theoretical subjects
Contrary to who is a professor who goes to the kitchen laboratory, a professor of theoretical class such as “history”, “economics and management” or “biochemistry” has to unfold a little more so that his class is as interesting as those that smell and flavor.
4. Dealing with moments of tension
Disagreements in the laboratory … No more talking.
5. Personal taste versus techniques and classics
Although this item looks a lot like item “1”, it does have some differences. The student wants to use ingredients that are not in the preparation (for example, insist on condensed milk to make icing or ganaches). Still in relation to personal taste, things that teachers (by category) hear: The barista teacher: “teacher, I hate coffee”. The confectionery teacher: “It is very cool to be weighing and checking the temperature”. The oenologist professor: “Professor, I only like soft wine”…
6. New learnings
Gastronomy is a very wide area. There are always students with particular experiences that enrich their repertoire as a teacher, or those that come up with more insightful questions. And, of course, the whole exchange of knowledge between the masters is positive.
7. Day when nothing can go wrong
Day of practical class or practical work. You cannot fall ill, the institution cannot be short of energy, there can be no shortage of inputs, there can be no strikes of any kind (especially transportation). Anything that happens, compromises the progress of your work for the rest of the semester.
8. Found around the world
When you least expect it, you find a student. It doesn’t matter if the trip is with family or friends, there is always a face known wherever you are. You, the teacher, open a simple packet of popcorn and suddenly a student appears. “Teacher! Are you eating popcorn? ” Is it a crime to eat popcorn unpretentiously?
9. Satisfaction
Studying gastronomy changes a lot in the student’s life routine, especially in his personal life. Do your job well and it will be common to see the gratitude of your students. Yes, you will miss some classes.
10. Chef or not Chef? that is the question
Chef is not a title, much less an award or a compliment. It’s a job. Sometimes, the teacher is a chef in some establishment, sometimes one of his students too, but what appears as a “chef” who never took a knife is no joke.
cover photo: William Hereford

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