Oct 16, 2016
If we want to make our content really relevant to students, we need to design our instruction the way a chef orchestrates a good meal. Rather than giving in to the educational equivalent of processed food, we could be putting more thought into preparing our lessons, from the appetizer all the way to dessert. In this episode, I interview John Stevens and Matt Vaudrey, authors of the book The Classroom Chef. They talk about how they evolved from teaching uninspired, by-the-book lessons to preparing learning experiences that truly engage students. If you're starting to feel like you're phoning in your lessons, you won't want to miss this one.