Attitude=reception=learning/retention or not
Chefs,
It never ceases to amaze me the negative and condescending attitudes many chef instructors bring into the class room. Many chefs in the field and class room have bad attitudes and pomp us approaches. This yields little room for learning and retention of instruction; be it demonstration or theory based on their pomp us and condescending attitude towards students or future culinarians. Students in any given field will embrace your views, be mindful of your instruction and retain what your preaching if you just humble your approach and talk to them as humans on their level. Humble yourself, your approach, and you will be amazed at the students retention of your given topic/course of study.
I also think it is important that the students have a positive look on things. There is usually one student in the bunch that has a negative attitude and it tends to bring the enthusiasm of the other student down
Hi Amy:
That is certainly true. If the students believe (whether it is true or not) that an instructor doesn't care about their learning, the student will invariably have less respect for that instructor, and possibly even tune out during class.
Regards, Barry
Yes that is true. I also believe that an instructor's attitude determines the success or failure of students.
Boy, so true. Honesty and genuine interest in the students success will win over the respect and attention of our students.
Regards, Barry
