Eric Sauber

Building rapport in the kitchen is essential for the chef instructor to develop a teaching relationship with individuals and the group that is effective.

Preparation on the part of the instructor will encourage preparation on the part of the students.

The biggest take away from this module is the concept of modeling professional behavior.  Students tend to follow the examples in demonstrations, to the letter in most cases.  Why would the mannerisms and actions of the teacher not be emulated? 

The resources available to students and chefs to develop and hone their skills are continuously expanding.  Cell phones, internet food discussion platforms, and participating in professional associations provide a bevy of exposure to information and skills.  It is important for chef instructors to guide students through these processes so the learners understand their relevance to the industry.

The rubric development information allows students to understand the grading process and accurately assess their own performance as it is being described by the instructor.  Application of food safety principles is essential to the process of developing strong sanitation habits and avoiding detrimental health inspection scoring.

A professional level of communication is expected of modern culinary leadership.  When a cook is promoted to sous chef or a sous chef to head chef, it is expected that their written, verbal, and interpretation skills be consummate for the position.  Embarrassing situations may arise for an individual if their spelling, punctuation, or grammar are lacking polish.

The opening module of this course reinforces the differences in learning styles and the need for a constantly flexible approach.  This is simultaneously necessary to maintain motivation, discipline, and sense of urgency in the kitchen.  Each generation that has entered the culinary field has experienced differences in preferences and technology.  Instructors and students alike must have the end in mind: satisfying the guest.