Kickin’ it Up a Notch! — in class
Yesterday, my elementary school played host to a conference of Tokushima elementary school teachers. These types of conferences are common at every level of teaching and usually aims to provide an opportunity to discuss various teaching methods used across the prefecture. At these conferences, teachers are able to watch live class lessons and discuss effective teaching ideas with each other. Yesterday, I was involved in a teaching demonstration class with the 4th grade. The focus of this class was not about English, but more about internationalization and foreign cultural understanding through food. Although a teacher at the school, I acted as a guest along with three other guest teachers, two from Africa and one from Venezuela. With the students, we made simple dishes from our respective countries. On my menu, we made my now World famous, Cheese Omelet! With years of culinary level practice in my own kitchen, I was happy to share my experiences with the kids. As a graduate of the Food Cooking Network, I overwhelmed the other guest teachers as I waltzed around the kitchen preparing my secret recipe. Having mastered the art of adding just enough cheese, while understanding when to flip the eggs over at the precise moment, we walked through the steps slowly so each student could clearly understand the science involved in this delicate art. Lastly, I demonstrated how to finish any dish, by adding a slow pinch of salt, followed by a loud fast “B A M !” and whalla, a masterpiece, even Emeril himself would have been proud of.
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