Comments on: Yet Another Wrong Decision? http://teachers-forum.com/blog/yet-another-wrong-decision/2007/09/27/ The place where teachers support, teach, and learn from each other to instill a love of learning in their students. Thu, 29 Jul 2010 22:11:39 +0000 http://wordpress.org/?v=2.2.2 By: Chef Dave http://teachers-forum.com/blog/yet-another-wrong-decision/2007/09/27/#comment-25 Chef Dave Fri, 12 Dec 2008 21:10:38 +0000 http://teachers-forum.com/blog/yet-another-wrong-decision/2007/09/27/#comment-25 Hello Jill and welcome to the teaching profession! I understand and appreciate your dilemma. I began teaching in 1982 and was an elementary teacher for 17 years. For the first half of my career, I taught in rural, inner-city, and suburban public schools in Texas. I then used my teaching certificate to travel overseas. I spent 8 consecutive years teaching at private international (American) schools in Saudi Arabia and Lebanon. Unable to readjust to the public schools after coming back from overseas, I opted out of education and pursued a degree in culinary arts. For the next few years I worked in the food service industry. At one time or another I was a waiter, host, cashier, shift leader, prep cook, line cook, and manager. In time I became a working chef. Although I enjoyed being a chef, the hours are incredibly long. As much as teachers sometimes complain about the amount of time they put into their job, chefs routinely work 60-70 hours a week. Unlike teachers, chefs work on weekends and holidays. We don't get summer vacation or spring break. At some point in my 2nd career, I began thinking about all the time off I had while working as a teacher. I also thought about why I enjoyed being a chef. Two years ago, I reentered the field of education as a high school chef instructor. I now run a culinary arts department and supervise a student operated restaurant. I think I have the best of both worlds. I'm a teacher but I get to work with food. Unlike core academic teachers, I don't have to teach to a test. Unlike most restaurants, our student operated restaurant doesn't have to make a profit. We only have to offset food costs. I enjoyed being an elementary teacher ... but I like the creativity of being a culinary arts instructor. When I was an elementary teacher, I kept a six pack of sodas in the bottom of my desk drawer. I also had a couple of granola bars. As a chef instructor, my goodness ... I have a 6 beverage soda machine and 3 beverage punch dispenser. I have crushed ice, ice cream, and all sorts of food in our walk-in refrigerator and freezer. Since my class is an elective, most of the kids I have are also kids who actually want to be there. Regards, Chef David Chin Hello Jill and welcome to the teaching profession!

I understand and appreciate your dilemma. I began teaching in 1982 and was an elementary teacher for 17 years. For the first half of my career, I taught in rural, inner-city, and suburban public schools in Texas. I then used my teaching certificate to travel overseas. I spent 8 consecutive years teaching at private international (American) schools in Saudi Arabia and Lebanon.

Unable to readjust to the public schools after coming back from overseas, I opted out of education and pursued a degree in culinary arts.

For the next few years I worked in the food service industry. At one time or another I was a waiter, host, cashier, shift leader, prep cook, line cook, and manager. In time I became a working chef.

Although I enjoyed being a chef, the hours are incredibly long. As much as teachers sometimes complain about the amount of time they put into their job, chefs routinely work 60-70 hours a week. Unlike teachers, chefs work on weekends and holidays. We don’t get summer vacation or spring break.

At some point in my 2nd career, I began thinking about all the time off I had while working as a teacher. I also thought about why I enjoyed being a chef.

Two years ago, I reentered the field of education as a high school chef instructor. I now run a culinary arts department and supervise a student operated restaurant.

I think I have the best of both worlds. I’m a teacher but I get to work with food.

Unlike core academic teachers, I don’t have to teach to a test. Unlike most restaurants, our student operated restaurant doesn’t have to make a profit. We only have to offset food costs.

I enjoyed being an elementary teacher … but I like the creativity of being a culinary arts instructor.

When I was an elementary teacher, I kept a six pack of sodas in the bottom of my desk drawer. I also had a couple of granola bars.

As a chef instructor, my goodness … I have a 6 beverage soda machine and 3 beverage punch dispenser. I have crushed ice, ice cream, and all sorts of food in our walk-in refrigerator and freezer.

Since my class is an elective, most of the kids I have are also kids who actually want to be there.

Regards,

Chef David Chin

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