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Crossing over from the industry to teaching has its own challanges besides the obvious. Doing and instructing are to different animals. While a Chef and/or Cook my know the short answer of why a technique is done the student will want to know all reasons behind the idea. So just having that short answer is not always enough to satisfy the students curiosity. Having background information and history to tie everything together makes for a more engaged student and better overall learning experience.

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