problem solving in the kitchen
I have noticed that students are afraid to use and trust their instincts for fear of being wrong. They look to us for the answer instead of problem solving on their own. It is important I feel to force them to think about the question that they are asking even if it means failure.
Gena,
This has been my experience as well. I try to tell them that this is the safest place to explore options and even be wrong because they have me, the instructor there to help them work through the decisions they make. Even then they are afraid because they don't want to be wrong because it may effect their grade. Tough to convince them to experiment and expand their knowledge base as they learn problem solving techniques.
Gary
Gary Meers, Ed.D.
Gary,
I tell my students that there are no stupid questions because we are all in school to learn. My goal is to teach and guide all of them through all the methods. I have to teach so many techniques/methods here at culinary school. The students are inundated with lots of information. I try to include all of their different learning styles and try to convince them that it is possible to learn all of them. I do agree that it is hard to convince some students to overcome their fear. I have to be diligent in giving positive reinforcement for answers given that are partially correct. I also try to guide the incorrect answers towards the correct answer even if it is a long shot by asking the question in a different way.
Thank you,
Geraldine
I agree. In the culinary industry a lot of the success lies in the students instictive ability to solve problems in a short period of time using the information given to them by the instructors, their environement and some real critical thinking. I will stop a multitude of times, mid-demo to check their learning knowledge and ask them what they think my next steps are going to be. The joy in their little faces when they know exactly what I am about to do because they put a little thought into it... just brightens my day.
Eric Osley
I have noticed that a lot too. I ask a very simple question and no one will answer just because they fear they might be wrong...more so if it is a problem that needs to be solved. Students spill flour on the floor and they walk away from it because they don't know what step to take and that they might get reprimanded. We try to encourage an environment that will allow them to make mistakes, provided they learn from it and take it with them for future reference when solving a problem. Experience is one of the best learning tool.
Geraldine,
Like the way you coach your students through the problem solving process. With so many things coming at them in a kitchen they need to be able to sort through the information and challenges and come up with results that customers will like and enjoy. The more coaching in this area they can get the better.
Gary
Gary Meers, Ed.D.
Eric,
Thank you for this example of the reward you get from walking students through some new knowledge or skill applications. Yes, it is worth it all when you see the light bulb come on and they do "get it". Then they are ready to apply it and we get to see them take another major step in their career development.
Gary
Gary Meers, Ed.D.
Mary Jo,
Your last sentence says it all. This is how we got to where we are. Our experiences are what puts us in the classroom or lab sharing our knowledge with students. Our students need to see that we are there to help them move closer to their career goals and achieve success in their lives.
Gary
Gary Meers, Ed.D.
I am a culinary bakeshop instructor and totally agree with your observation. By the fourth lab class most culinary students are comfortable in the lab setting, then they arrive in bakeshop. All new ingredients, techniques, and objectives - they are terrified. But I have to remind them, it's still food, it's still fire, it's still cleaning and sweeping and dirty dishes...just with more sugar.
Jennifer,
Like your approach, in fact your last sentence made me laugh. You are dead on with how you describe the baking area so they need to jump in get to mixing and coming up with tasty items. Like you say just make sure to have plenty of sugar.
Gary
Gary Meers, Ed.D.
This is an ongoing problem that I have in my classroom. I see that the current student learner that comes to Culinary school is a fan of cooking but not really a dedicated student. They lack the focus to do critical thinking and to actually take a "risk" when working in the kitchen lab. They want proven success but do not put in the effort needed to understand what it takes to achieve that level of success and understanding.
I may be dating myself but I feel that a part of the problem stems from today's world where we just click and in seconds the computer gives us an answer (usually correct). In the hospitality industry we must use the brains that the good lord gave us. Take a moment to think, analyse, gather facts and then come to a conclusion. We must push, for lack of a better word, our students to use their common sense and try to solve a problem on their own. If the answer is wrong we should then be supportive and assist in how to analyse and not just offer the solution.
Larry,
I see this in my field as well and it frustrates me in the sense that as an experienced person in the field I know that students like this are going to need to buckle down and develop self discipline if they are going to be successful. Some listen to me and "get it" and others chose not to and then wonder why their careers never go anywhere.
Gary
Gary Meers, Ed.D.
Joseph,
Well said. There is no substitution for using one's brain to work through situations. In order to do so students need to develop self discipline and acquire a knowledge base from which they can operate. Both of these take time and considerable effort and that is sometimes hard to convince them that they need to do. Keep up your effort it is well worth your time as it will make a difference in the lives of your students.
Gary
Gary Meers, Ed.D.
When my students and I are in the lab part of our kitchen class, I tell them this is where they get to showcase their skills. Many of them are afraid, but most rise to do their best. The rest I tell them, we are in school for a reason and that is to learn. We learn best from our mistakes.
Cara,
Your last sentence is a hard one for students to really understand but it is so true. Each time we work through a problem and even with some missteps along the way we learn so we will be better the next time. All of u instructors got to where we are as a result of taking chances and learning from our mistakes. This is why our students like to hear stories from us about when we were in the field and learning the same things they are now.
Gary
Gary Meers, Ed.D.
Gena,
I agree with you 100%. I am always reminding students that if you are going to make mistakes, now is the time because you will learn more from them than doing everything perfect in school.
So true! And mistakes and can lead to wonderful new discoveries.
Kate,
Yes, they can. This is how we got Sill Putty, WD40 and many other fun and useful products.
Gary
Gary Meers, Ed.D.
