Dealing with a culinary student resistant to feedback?

I believe in the approach of a person who is giving the feedback, if you tailor made your feedback according to nature of a person I am sure no one is resistant to the feedback!!! If you can't change the situation, change perspective!!

Every student has strengths and weaknesses, so it is important to praise the strengths and help through any areas that may need guidance to help move forward with the future in our industry

I try to take their approach and add ideals based on solid culinary principles that would enhance and ultimately improve the outcome. Redirect their negative energy into expanding and exploring the possibilities. Then let them run with it so it becomes their vision!

Create a positive learning environment >Build trust by getting to know your student and showing genuine interest in their success. >Frame feedback positively. >Involve them in the process. >Normalize mistakes as part of learning. > Provide opportunities for practice and Improvement. >Use peer feedback, facilitating structured peer review can provide valuable insights from a different perspective > Be Patient and Persistent.

One thing I’ve found helpful is asking the student to first rate themselves or provide their experience of the tasks, recipe, situation etc. and practice active listening in which you ask open ended questions, have some words of affirmation, reflect back to them, and/or summarize their answer. (In health coaching we these are tools in motivational interviewing). Then ask to provide your feedback and get permission to explore the feedback together. It’s a great way to practice empathy and invite them to a two-sided conversation vs one-sided feedback. It also opens opportunities to learn about potential past events that may be causing resistance.

Set an example by modeling the behavior you want to see. Let your students see you give and receive capacity-building feedback:

Para fomentar la confianza me gusta seguir estos enfoques: 1.Me doy el tiempo de conocer al estudiante y muestro interés genuino en su desarrollo. 2Uso un lenguaje positivo y enfocado en el comportamiento y los resultados, en lugar de en la persona. 3.Destaco lo que el estudiante está haciendo bien y luego aborda las áreas de mejora de manera específica y práctica. 4. Animo al estudiante a autoevaluarse y a identificar áreas de mejora. 5. Proporciono recursos, entrenamiento adicional y apoyo para ayudar al estudiante a trabajar en las áreas de mejora. 6.Reconozco y celebro las mejoras y logros del estudiante.

Demonstrate thoroughly, students are more receptive when they feel you are invested with their growth. Be an active listener, not only listening on what the students says, but understand where they are coming from

So it’s not easy accepting feedback or correction from others so I’ll encourage your strengths and correct in love. These steps should be taken 1) no shouting 2) no making comparison with other students 3) no talking down 4) appreciating students and encourage them to do better as we hope they learn from their mistakes

Listen, show and learn. Most young folks today need the why. Be ready to explain the how and why’s and maybe give an example or two from your past.

To effectively frame feedbacks. 1. Start with Positives: Begin by acknowledging their strengths to build trust and reduce defensiveness. 2. Be Specific:Focus on particular actions or areas that need improvement, rather than general criticism. 3. Use a Collaborative Tone- Phrase feedback as suggestions or questions, e.g., "Have you considered trying this technique? 4.Relate to Goals:Connect feedback to their career aspirations or class objectives, showing how it helps them improve. 5. Encourage Self-Reflection:Ask them how they feel about their performance and what they think could be improved. 6. Be Supportive:Offer guidance and resources to help them improve, reinforcing that feedback is a tool for growth, not criticism.

Proporcionar retroalimentación sobre fotogramas (imágenes de platos) puede ser una forma efectiva de ayudarles a mejorar su presentación y habilidades culinarias. Aquí hay un enfoque para hacerlo: Comienza con un comentario positivo. Esto puede ser sobre la presentación o la disposición de los elementos. Ejemplo: "Me gusta cómo has utilizado los colores para crear un contraste atractivo en el plato." Este enfoque balancea la crítica constructiva con el refuerzo positivo, ayudando al estudiante a entender y aplicar la retroalimentación de manera efectiva.

Choose the appropriate time and place for feedback. Avoid delivering harsh comments in front of other people. Also Provide clear steps for improvement.

Provide the students with questions to help them analyze their performance. You can also facilitate an activity on where students can give feedback to each other.

Me ha resultado interesante - Encontrar un momento de la clase (puede ser mientras se espera que se realice el proceso de cocción) para repasar las recetas que se han preparado y reflexionar juntos sobre los diferentes procedimientos que se emplearon. - Analizar las fortalezas y debilidades a la hora de realizar cada tarea, fomentando el pensamiento crítico y la búsqueda de mejorar el desempe?o personal y el desarrollo de las habilidades específicas para obtener preparaciones con la mejor calidad posible

To set goals for resistant culinary students: 1.Involve the Student:Collaboratively set goals to ensure buy-in and reduce resistance. 2.Start Small:Set achievable, short-term goals that build confidence and momentum. 3.Make Goals Specific:Define clear, measurable objectives, e.g.,Improve knife skills by practicing dicing vegetables for 15 minutes daily. 4.Align with Interests:Tailor goals to the student's passions or areas of interest within culinary arts. 5.Connect to Long-Term Aspirations: Show how these goals contribute to their broader career ambitions. 6. Provide a Timeline:Set deadlines to create a sense of urgency and accountability. 7.Monitor Progress:Regularly check in on progress, offering encouragement and adjustments as needed.

Implement the S.M.A.R.T. specific, measurable, achievable, relevant, and time bound goals. Setting clear goals can provide the students with roadmap for their growth

El acercamiento de un líder, debe ser considerado y consciente de las habilidades y el desarrollo continuo, es importante que los estudiante que inician su vida profesional, tengan apoyo y se genere un vínculo de respeto, orden y cumplimiento de objetivos.

Positive Reinforcement is the foundation, of all kitchen Krewes...The team is only as strong as the weakest link in the Chain. Build, build, build, and have patience... It is the key...

Para proporcionar apoyo considero los siguientes pasos: Adapto la retroalimentación a las necesidades individuales del estudiante. Utilizando ejemplos específicos y relacionados con su trabajo para que la retroalimentación sea relevante y útil. Animo al estudiante a autoevaluarse antes de recibir mi retroalimentación. Esto puede ayudarles a reconocer sus propias áreas de mejora y a aceptar la crítica con mayor apertura. Proporciono recursos adicionales, como tutoriales, prácticas adicionales o mentoría, para ayudar al estudiante a mejorar en las áreas se?aladas. Al adoptar estos enfoques, puedo ayudar al estudiante a ver la retroalimentación como una oportunidad para crecer y mejorar, en lugar de una crítica negativa.