Take 30 minutes to reflect and write on our experience yesterday with Chef Shola. Consider what we discussed yesterday before we left (see below), and see if your answers to any of the questions have changed.
Your reflection should be about 1 page single-spaced and then posted to the blog. Tonight you will then need to respond to at least two other posts. Your comments should add value (not just be: "great job!" or "I agree!"), ask probing questions ("why do you say that?" "what do you mean?" "could you clarify?") or further the discussion (eg. encourage a response).
Initial Discussion Questions:
“Shola isn’t a chef,” a prominent restaurateur says flatly. “He’s just a competent high-end cook, and cooking is the easy part of the job.”
Your reflection should be about 1 page single-spaced and then posted to the blog. Tonight you will then need to respond to at least two other posts. Your comments should add value (not just be: "great job!" or "I agree!"), ask probing questions ("why do you say that?" "what do you mean?" "could you clarify?") or further the discussion (eg. encourage a response).
Initial Discussion Questions:
“Shola isn’t a chef,” a prominent restaurateur says flatly. “He’s just a competent high-end cook, and cooking is the easy part of the job.”
Do you agree or disagree with this statement? Why?
-leadership aspect missing
-business-side
-artist
-chef makes up own ideas; chef experiments
How do you define chef? Constantly innovative, creating own recipes. Need to have a restaurant.
Which 4 of the facts in the article do you think Shola agrees with as true?
Would you like Shola to open a restaurant (like Speck, the one described in the article) or do you prefer the Studiokitchen?
How do you think his photography influences or is influenced by cooking?
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