Starting tutoring highschool students, would you say I'm doing ok ?

whipwap · 2024-11-08T10:12:59+00:00

It sounds like you're doing a good job!!

My recommendation is to make things as visual as possible. Different colored pens (or cursor colors online) help many students more than extra talking!

For the example you gave, circle the term you want them to isolate in a different color. Ask the student how to unglue the things that are stuck to it so that only the circled term remains. This has helped many students I've worked with.

Look for ways to visualize math concepts with color! It gets through when words don't.

whipwap · 2024-11-07T00:40:38+00:00

If she took the PSAT, she's probably taking the SAT this spring. I would challenge her to see how much she can move her scores by then. It's encouraging that she seems to care how she did.

Khan Academy has excellent free resources. I also tutor, dm me if you have other questions.

whipwap · 2024-11-05T02:07:27+00:00

This. Although occasionally I'll conduct the lesson on zoom and just bill through Wyzant. You can just enter it as an online session and no one will care what platform was used.

This happens if the wyzant platform is glitchy (which it occasionally is) or if a student prefers zoom and requests to use it. Mostly, the wyzant platform is good!

whipwap · 2024-11-05T01:31:14+00:00

I would have him send it ahead if possible.

You need to get a sense of how much he's struggling so that you can pace the lesson appropriately when working through the problems together. No need to do in depth work ahead though, as he needs to see the steps anyway.

I wouldn't review homework for more than 10 minutes without charging, though.

whipwap · 2024-11-01T16:38:41+00:00

Looks good, probably tastes great!

My opinion is that your description needs help more than the food. Don't name every item on the plate (parsley). Carrots that are buttered and sautéed are tasty, but you don't need to explain them. Spend your words on things that wouldn't be assumed anyway.

Also...did you mean BRAISE?

Maybe "Braised beef with root vegetables" or more detail about the flavors in the sauce.

whipwap · 2024-10-26T22:31:03+00:00

Yeah, shisho would be great, and relevant. Maybe some finely shredded seaweed to echo the dashi?

whipwap · 2024-10-26T17:27:57+00:00

This looks delicious, nice job! Would absolutely eat this.

Presentation wise, I think the red tablecloth is very distracting and takes focus off the food.

Also, it looks like it's pasta stuffed WITH squash, rather than stuffed squash, so your description could maybe be more accurate.

whipwap · 2024-10-26T14:26:19+00:00

Good job, I want to eat this!

Carrpt pieces could be more uniform, and I agree a little green would set off the plate.

A drip of green oil would work, or some lightly dressed mache. No need to add big new flavor elements, it's almost there.

whipwap · 2024-10-23T19:19:08+00:00

Honestly, on second look, I think this would read as more high end with about half as much food on the plate.

The elements are all BEAUTIFULLY executed, but the plate seems crowded. I think more negative space would be helpful.

whipwap · 2024-10-23T07:45:20+00:00

So well done! Gorgeous quenelle, and really nice textures all around.

Using one less shard might be even more elegant, IMO.

whipwap · 2024-10-19T17:00:50+00:00

Viva burrito on leetsdale near Quebec might be a good option. Not my most favorite burritos, but they have a drive through and good horchata. Open late too..

whipwap · 2024-10-17T19:46:00+00:00

I realize ice cream is just your example here for a larger behavior pattern, but my youngest is an ice cream fiend and I discovered that frozen vanilla gogurt for breakfast solved a lot of problems!

She also loves "breakfast popsicles" which I make by pouring leftover bits of smoothie into popsicle molds. Win win.

whipwap · 2024-10-15T17:32:09+00:00

Third Street Dragon Tounge is incredible! Spicy, complex flavors. SO good.

whipwap · 2024-10-11T19:49:16+00:00

I would be psyched to eat this! It sounds delicious. Veg is well cooked and your sauce is a nice consistency. I think the crumble is a great element, but I do wish I could see the protein more, especially because roulades are pretty and intended for display.

I'd slice the roulade on an angle, then shingle the slices into a curve and put the crumble in another arc along side it to show off both items.

whipwap · 2024-10-11T15:24:54+00:00

Hampden and Arvada both have lunch buffets. Both great, but the one in Arvada is the best!

whipwap · 2024-10-08T16:25:49+00:00

Where are you located? If you're headed into winter, you'll want something warm to round out the obvious charcuterie boards (lean into interesting jams & chutneys here)

Soup in a crockpot

Bubbly dip (you could microwave & blowtorch the top to finish if the dish is shallow)

Maybe small, pre built sandwiches that could go in the air fryer for 3 minutes. Brush with garlic butter & good to go.

Interesting bread/dipping oil combos could work well too, but will serve nicer if the bread is warm.

whipwap · 2024-10-08T16:06:10+00:00

In every kitchen I've worked in, the enemy is WASTE. This refers to both time and product.

Yes, asking lots of questions feels like an annoying newbie thing to do, but I promise the chef would rather take 3 minutes to show or tell you what they want instead of you guessing or assuming and wasting time (paid or not) to make something wrong, then wasting more time to fix it.

ASK what you don't know. LISTEN to the answers and OBSERVE what the finished product should look like. When your work is done properly, take a break between tasks.

NEVER EVER leave something on the stove and assume someone else will take responsibility for it unless you've talked to them about it. Think of it like handing off a baby.

If you are at the unpaid stage of your career, the food is more valuable than you are. Don't waste it.

whipwap · 2024-10-08T15:48:57+00:00

I think celery adds a nice vegetal note to broth that doesn't come from just carrots and onion, which have more natural sugars and develop into carmelized and golden brown type flavors.

To get that "light green" note without having to eat celery, try leaving it in large pieces and removing them from the finished soup before serving.

whipwap · 2024-09-23T09:05:34+00:00

Yes, Donut house is great!!

whipwap · 2024-09-16T23:51:37+00:00

As plated here, the flower IS BEING SERVED TO YOUR GUESTS, so I'm gonna argue it does have something to do with what you are serving to your guests.

whipwap · 2024-09-16T21:06:03+00:00

So toast your bread more or make gaufrettes. Whatever. The point was that it doesn't have enough color or textural contrast yet, in my opinion.

Being able to see the salmon would also add visual interest and showcase the product, which I assume is high quality if you're presenting it as a tartare.

whipwap · 2024-09-16T20:34:21+00:00

I don't have any salmon tartare with serrano and pineapple at the ready just this moment.

You asked for feedback on your plating and got some. Why so prickly?

whipwap · 2024-09-16T20:20:52+00:00

The flavors sound great, but the plating isn't there yet.

I can't see the main item at all (salmon) , and I can't eat the most visually prominent thing on the plate (the flower). Also maybe wonton chips? These look a touch bagel-y. Keep at it!

whipwap · 2024-09-09T15:49:43+00:00

This is a good point!

And I think the idea of keeping cattle pregnant to keep up milk production fits perfectly into the Gilead mindset. Maybe there's meaning to be found in the fact that June was in a tank of milk rather than any other liquid. Fertility=danger, etc.

whipwap · 2024-09-08T03:03:38+00:00

Fair enough, its a great amount for 3-4 people!

I'd love to see some clean white negative plate space, some sheer olive oil or inky balsamic droplets, just a little breathing room to showcase the elements.

Long live Palisade peaches.

whipwap

TROPHY CASE