Today I actually had an opportunity to see what it's like to be a teacher. I was doing the make-up for the math workshops, and was all by myself going over the concepts... I gotta say, I loved it. I taught them the way I wanted to, not the way that the power points did. Wanna know the greatest part? They seemed to understand it better when I was teaching... I think today's experience shows me that teaching will most likely be in my future... Won't be for a very long time though (Once I'm ready to get out of the restaurant business).
Anyway, there really isn't much else to talk about... During my accounting class today the professor told us that we're probably one of the fastest classes he's ever taught and that we're ahead of the game. The guy I sit next to was shocked by that revelation because he hasn't been paying attention at all and can't understand why he doesn't understand the concepts that the professor goes over almost every day... All I do is roll my eyes and do my best to ignore him so I can listen to the professor talk.
Like I said... I don't have much to talk about today... I work tonight, and I'm not really looking forward to it... Not because I dislike my job, but because I dislike how little business we get... I guess that's one of the downsides to working the cold line at a private club, but I'm used to getting close to 10 times the covers that we see at the City Club... Needless to say, it gets very dull very fast, and I can only clean so much without having to take things apart.
Me
- B. Christman
- I'm a Chef and writer who has an immense passion for what I do. I tend to rant and ramble on a variety of subjects, hence the title of this blog. The "in-training" part of the title comes from my belief that no matter how experienced a chef may be, he or she should always be training him- or herself and constantly striving to become better.
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