Finding Confidence in Cooking: A Journey from Panic to Growth
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Chapter 1: The Challenge of Teaching
Gaining expertise in your field is commendable, but the ability to effectively share that knowledge takes it to a whole new level. This lesson struck me during my initial month in vocational education last month.
Growing up as a shy introvert within an Asian culture is a daunting combination. My quiet demeanor often felt like a superpower, while public speaking became my greatest weakness. My last public speaking attempt in high school left me vowing never to do it again.
The primary reason I chose to become a chef was the minimal interaction it required; I could focus on my work without the need for extensive social engagement. While chefs are well-versed in managing kitchen pressure, the anxiety of speaking before an audience can be overwhelming, especially for those who are new to teaching.
My moment of truth came when I was asked to conduct a one-hour training session for ten colleagues from various departments at the hotel where I am employed. My task was to present our cuisine and highlight key ingredients to the staff.
They gathered around a table filled with dishes as I attempted to explain each one while they tasted the food. The outcome was far from ideal. I found myself mumbling, stuttering, and struggling to keep my thoughts organized, all while avoiding eye contact with my audience.
Panic set in.
I realized I was unprepared to stand in front of my peers, and doubts flooded my mind: “Are they really listening? Do they trust my knowledge?” An hour felt eternal, and I couldn’t help but think, “If I feel this way, what about them? They must be suffering, too.”
Once I wrapped up the presentation, I hurried home, feeling defeated and questioning if this career path was right for me.
Section 1.1: Bridging the Gap
There's often a significant divide between practical skills and theoretical understanding. Many chefs shine in the kitchen but may lack a strong grasp of educational theories, which can lead to feelings of inadequacy when it comes to planning and developing training sessions.
However, if you were to ask me about designing a dish and composing a symphony of flavors, I could do that effortlessly.
A week later, following my cringe-worthy experience, I found myself needing to pass through the staff room on my way to the restroom. To my surprise, several colleagues who had attended my training were having lunch there. One of them expressed gratitude for the session, saying she learned a lot and was eager for more. Soon, I received thanks from others, too.
Tears welled up in my eyes; I felt appreciated. I realized that my training session, albeit unconventional—an Asian chef rapping while they ate—had made an impact.
I thanked them and promised to improve for the next session.
Section 1.2: A New Perspective
From that day forward, I felt a renewed sense of motivation. I reflected on that training as a small but significant achievement. For someone who had always kept to himself throughout high school, stepping out of my comfort zone to share my thoughts publicly was a milestone.
Thank you for joining me on this journey.
MW
Chapter 2: Lessons Learned
In this video, Gordon Ramsay teaches Jonathan Ross the intricacies of cooking lobster, highlighting not just the techniques but the passion behind culinary arts.
This video features kids learning how to prepare a meal, showcasing the joy and creativity involved in cooking for young chefs in training.