I have also found that they have another use. Occasionally I will ask a student to do something: “Please make a frittata using spinach and mushrooms.” Then the student will turn to me, “Chef, what’s a frittata?” I ask to see her or his log. I then quietly say, “On November 18th I gave a demonstration on how to make a frittata and you made one that day. Look back through your notes, look at the pictures in your portfolio, and talk to your fellow students.”
Name: __________________________________________________
Date
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What I Made |
Demonstration Or Video |
What I learned |
Things to Remember |
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At first your students will fight you about doing this. After about a week or so it will become a routine part of each culinary training day. It will become a valuable tool for them and will start them recording what they do in your class and in their culinary careers.
Chef Adam Weiner, CFSE, teaches a 20-week Introduction to Cooking program for JobTrain on the San Francisco Peninsula, and is a frequent presenter at CAFÉ events throughout the nation.