Food has always been a way for my family to connect. Most of us just enjoy cooking, and I will go even further to say that a lot of times we make special dishes or treats because it is a language of love. Therefore, I wish to highlight a good friend, culinary instructor, and writer Albert Shmid, who currently relocated to teach at Keiser University.
https://www.amazon.com/Albert-W-A-Schmid/e/B001IZ1IYI?ref=sr_ntt_srch_lnk_1&qid=1591526374&sr=8-1
Albert and I got to talking about the changes we are seeing in the classroom and how surreal it has become to remain professional and continue to teach while the student energy and most engagement continues to remain at home for social distancing. It got me thinking about how personal food can be and this must especially be true when you are teaching in the culinary arts. However, Albert has found some creative and special ways to ensure his students still get the most out of his class and the love of learning to cook.
A great way to continue his class has been by preparing packages for his students with the food that they will need for the week’s lessons. As many of us have had to either navigate through new technology or brush up on our basic knowledge of platforms, Albert was doing so by creating videos with visuals and instructions for students to prepare their required dishes for the course.
It has always been my philosophy that if you are not learning, you are not living. I have noticed on social media that many people have used this time to cook or bake more. What a great way to ease some tension and just get lost in the kitchen. In hopes that you are finding ways to take a break from the craziness of the world, I have asked Albert to share a few recipes to try out.
Personally, I broke out a collection of my Grandmother’s recipes and made an Apple Crisp. Besides enjoying the delicious dessert with ice cream, I found that I was flooded with the memories of her simply from the taste of her treat. When I shared this recent experience with Albert, he reminded me that “food creates a sense of time and place”. So, I encourage you to break out some old family recipes and recall some happy times.
There are so many changes in the world and that includes education. I asked Albert how his students were responding to the fact that they were studying to be professionals in an industry that is really struggling right now. There are a lot of unknowns as we read in the newspapers or even see in our local communities that restaurants and bars are either closing or having a hard time making ends meet. I absolutely loved his answer to my concern.
Chef Shmid said that his students have a general attitude that things will go back. If anything, he has seen friends and colleagues in the food industry look towards alternatives. If restaurants are not hiring chefs right now, they can look towards grocery stores. There might be a need for a baker in the bakery department. Organic farms are seeing a big surge of people ordering fresh produce and even eggs and meat for home.
“If everything doesn’t happen quite the way you’d like, it doesn’t make too much difference, because you can fix it” – Julia Child
My big take away from this conversation is that we must keep in mind that things will go back to some part of normal. I don’t know when, but we should be like Albert’s students and have faith that it will. In the meantime, let’s change our outlook on things and find the things that we can control. His students are continuing to learn and grow during this crisis. Julia Child said something like, “If everything doesn’t happen quite the way you’d like, it doesn’t make too much difference, because you can fix it.” She was talking about cooking, but can’t we relate that to life.
See You Real Soon,
Erin
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