It has finally come and gone – the start of the new school year. And for the first time in several years, I didn’t return to the classroom with my children and former students. After losing my job, I wasn’t sure how I would handle the transition. But I am handling it. Because I have to.
Of course, I couldn’t resist thinking about what I would have done on the first day of school with my students. How would I have inspired them or lit the spark to encourage them to try harder than ever before? While I didn’t get the chance to implement a lesson plan in the classroom, I did have the opportunity to use one in my kitchen.
Yep, I said “in the kitchen.” It turns out that planning meals and implementing recipes is a lot like planning lessons. Being organized is key, and it helps to have a goal of what you hope to accomplish. My Rouxbe online cooking class explained the process perfectly with their Map of Cooking.
I’m curious – how has effective planning in the kitchen impacted your cooking experience? Or maybe you can share your struggles when you just “go for it” instead?
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