So my interview is a week from tomorrow at The Edible Schoolyard and given that this is the job I'd really like to have, i've been thinking about it incessantly and I won't get back to Oakland until the day of the interview, I'm trying to learn as much about the program as I can, and will be making my notes here. If anyone has any thing that they would like to add, please do.
Essential Job Duties
Cooking Instruction in the Kitchen Classroom
-Sustainable Food and Supplies Procurement
-Direction, Communication, Leadership, and Personality
-Facilities Management and Maintenance
Essential Job Skills
The ESY Assistant Chef Teacher has a thorough knowledge of regional California seasonality and a strong commitment to supporting local organically grown food. Experience working with adolescents is a must, grounded in an uncompromising dedication to advocacy for youth.
Successful teaching in the Kitchen Classroom requires a captivating, clear, and comfortable public speaker, with awareness of food justice and ecological literacy.
Diversity at the school.
How much time is spent in the kitchen and in the garden, for both the students and I.
Who will I be working with?
Will I get to write my own lesson plans?
Things I would like to research:
-Ability to understand and articulate the reasoning behind sustainable procurement.
-Ability to research, plan, execute, and document recipes that are seasonal, fresh, economical, and from scratch.
-Ability to create and use recipes that can be successfully prepared with students in a class setting and that translate to students’ home kitchens.
(those last two I can do, I would just like to have some examples)
And things that I would like to learn over the summer should I get this job.
A bit of Spanish. Mucho de un pocito.
Going to work on a sustainable farm (the one up outside of Vancouver that was my favorite, with all the heirloom tomatoes)