Tselani
All throughout high school and college, I was at the top of my class. School and studying came quite easily for me. The same is true for my work in the corporate world. I’m used to doing a great job regardless of the challenge. Yes, I made my fair share of mistakes along the way, but I learned from them and did things better the second time around.
I also thought I was a fairly decent cook before I arrived in Paris. I felt as though I had a good grasp of cooking techniques, recipes and preparation. I was proud of the dishes I created for my family and friends.
Culinary school has changed my perception. I’m rather disappointed when things don’t turn out exactly as they should – and that impacts my grades.
We recently received our grades for culinary and pastry class. I’ve done fairly well in pastry, and my personal score is ahead of the group average. But today we had our written exam, and I’m pretty sure I didn’t do very well. Granted this test only accounts for 10% of my grade, but I’m concerned it will negatively impact my score.
In cuisine, my grade is actually below the class average. I don’t think I’ve ever received a grade that’s below average. I was stunned for at least a day trying to figure out what happened. I did miss a class because I was sick, and for that I received a zero. Obviously that didn’t help my grade any.
The question I’m grapping with is this: why are my marks so poor for something I’m so passionate about? And why can’t I get over this seemly stupid obstacle in my head? Five years from now I seriously doubt anyone is going to care about my grade – including me. But right now it seems like such a large issue, and perhaps I’m being a bit harder on myself than I need to be. So if any of you can help me put this in perspective, I’d love to hear your thoughts!
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Reader Comments (8)
You know your areas of passion and strength. You also know the areas that could do with a little more concentrated effort. If the lower marks do not correspond with areas in which you know you need work, then it is time for a discussion with the instructor. Perhaps you are missing something. Perhaps the instructor is...
Over 3.5 million people in Niger, West Africa are suffering from severe starvation.
You work hard, you do the best you can do. The grade really doesn't matter in the end. What matters is what you are learning and taking away from this experience, and if you focus on the grade you will miss half the fun!
Your site is brilliant in terms of your PR powers and your devotion to the culinary way. If your writing seems to have lead you astray it could be that the heartbeat of a PR master and the heartbeat of a master chef follow different paths.That is to say your natural focus in writing may not be that of the secret mysteries of the culinary order. Without going on about the zen master and student and the use of the zen stick, maybe it's time to ask the master chefs what they see as below average about your presentation. There is a level of understanding that elevates these special orders like chefs, cowboys, samurai warriors and tough old seafarers and it is not always obvious. I'll bet if you ask directly you'll find they'll speak right up.
A piece of paper is only for validation...live your dream, don't worry about living it perfectly! -- and while you are at it... live one for me;-)
I like to check in now and again to see how you are doing... your office is so empty. We miss seeing you around! (nice web site)
enjoy the experiences life is offering you.
Marchellina