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… >>>
