As a fundraiser for CSS I offer my chef skills up for bid and teach a class to 5 or 6 adults. The menu requested was a brunch menu so we will be making Chicken Apple Sausage in Brioche with a Honey Mustard Dipping Sauce, Mixed Greens with Mandarin Oranges, Black Olives, Red Onions, and Pistachios in a Balsamic Vinagirette, Chocolate Fondue with Assorted Fruits and Shortbread Cookies. As I pull the menu together, test out the recipes, write them up, and then insure that I have all the ingredients and equipment I will need assembled for the class, it dawns on me that I have been doing lesson planning for years...why does it seem different or more official or more worrisome for a classroom of younger students?
Maybe it is because of the OUTCOME of not anticipating every possible need- the kids need me to be better prepared than the adults I am teaching do...It is more than the subject or object of the lesson; it is the drum beat that keeps the flow of the class moving and engaged. That is what I am planning for in the classroom- maintaining an order and some semblance of calm.
That's awesome of you Chris! So the silent auction is still goin' on at Sloat. Where'd you teach this cooking class?
ReplyDelete