My second wind

(Conclusion)

As a teacher myself, I was particularly attentive to how my chef instructors would present the lesson. It was well- organized. They followed a system. Each one had the same style of opening and closing the class. But more than that, they went beyond the curriculum to bring in their personal touch, going the extra mile by accommodating our questions, giving us extra tips beyond what was in our module. They were very encouraging and not a bit intimidating at all, considering the fact that our instructors were famous chefs of high stature. Among everything I’ve learned, I consider this to be the most important: that the secret to good education lies in respecting the student. More important than the curriculum is the question of the method of teaching and the spirit in which it is given. One could be a great chef, but not everyone has the disposition to be a great teacher. Once the chef puts on his teaching hat, his ego should go out of the door and, as if on autopilot, is switched on to teaching mode, dispensing the knowledge the students need, matched with passion and fervor. In the short period, I grew to become close friends with my teachers. I learned that my teacher in "The Fundamentals of Food Dynamics" and "Small Dishes, Big Flavors: Appetizers and First Courses," chef Hinnerk Von Bargen, has been to the Philippines already and raved about Boracay, hoping that he would be able to return sometime soon. Chef John de Shetler, who handled the "Breakfast and Brunch" class and "Accompaniments and Side Dishes," was like a father to us all. Chef David Kamen handled our "Soup, Stocks and Sauces" and "Cooking Principles" classes. To these chefs, I salute them for their dedication in teaching us.

At the end of each day, the sanitation staff would come in to clean up the kitchen. I noticed that all of them were somehow mentally handicapped. Later on, I would learn that, as part of its community service, CIA regularly hires special individuals afflicted with Down Syndrome. It just broke my heart to watch them work. Chef John would explain that giving them something to do and getting paid for it gives them a feeling of accomplishment, making them worthy individuals with a place in society. I watched them with growing amazement as they move in almost synchronized precision, arranging the pots and pans in one direction. They are much more organized than some people I know.

Not only were my mentors helpful to me. The staff in general was friendly and accommodating, right up to Ms. Tama Murphy, director for Continuing Education, CIA’s associate director Ron de Santis, and Robert Briggs, associate director for Continuing Education. Their jobs may be overwhelming, thankless jobs fraught with big responsibilities, but nevertheless they would take time to drop by our classes to meet us and check out how things are going.

In my spare time, I had a chance to go to the Kitchen Drawer Store, a few minutes’ drive from school, to check out all the cool equipment they have, Another time I drove to Rhinebeck and went to Warren Cutlery to have my knife engraved, so it would be returned to its rightful owner should it be misplaced during class. And yes, finally, I got to see the grandiose Vanderbilt Mansion, owned by the famous family who had built a dynasty for generations. In the same breath, it is my hope that someone in my family take on the reins or bring out the pots and pans rather, and continue the legacy born of my passion for all things delectable, delicious, and exquisite.

To sum it all up, I now know what it feels like to be in my students’ shoes. It can be a tense-filled experience with the pressure a bit too much to bear if the teacher is very demanding. An old proverb goes, "Don’t judge each day by the harvest you reap, but by the seeds you have planted." Now, I come back to school as a teacher refreshed, recharged and out not only to plant seeds, but with a genuine desire to share what I know with my students, firing them up with such an enthusiasm that’s hard to extinguish!

* * *

You may e-mail the author at henysison@pacific.net.ph