What K12 Leaders Can Learn from Chefs

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Whether your current TV crush is that guy from The Bear or you are something of a chef yourself, let’s break down what kitchen culture can teach us about thriving in a K12 setting.

Communication = safety

Dramatizations of kitchens let the general public in on a well-kept “front-of-house” secret: Kitchens are LOUD and chaotic.

“Behind!” “Corner!” are more than just cool things to bark out loud when you’re moving around open flames, sharpened blades, and hot pans; it’s crucial to communicate your movements to your coworkers to save time, products, and fingers. The same goes for K12 schools (though with fewer open flames and sharp cutlery). Educator teams who communicate well, often, and quickly help minimize classroom disruption and keep students on track.

If guests are oblivious to behind-the-scenes planning and communication, consider it a win.





 

FI/FO: First in, first out

“First in, first out” in a kitchen setting might refer to perishable ingredients, but rotating for maximum freshness isn’t at all limited to kitchens. Educators can rotate their methods, strategies, classroom footprint, small groups, and more without reinventing the ingredients every time.

Refuel engagement and mindful connections, ensure there’s less wasted time and energy, and play into kids always seeking the next big, exciting spectacle.

Hands-on learning

Chefs learn as they go, but they don’t all learn the same way. Sound familiar? Like educators, chefs are formally educated, but training doesn’t truly start until a real-life kitchen or classroom is involved. Learning theory and pedagogy is invaluable. Learning on the fly with a hungry young audience in tow is more realistic.

 

Continuous improvement

The path to mastery is lined with opportunities to be humbled. While chefs master culinary arts of all kinds, every chef can also get tripped up by a stubborn pie crust or unruly French fry depending on the day. A dish leaves the kitchen and delights a diner, but the chef is always looking for the next way to level up and improve.

Educators are also always learning. In both kitchens and classrooms, methods and tricks of the trade continue to evolve. Curious chefs and enterprising educators will always work to get better at what they do.

The real world awaits

Some of the skills chefs practice are applied by osmosis into life outside the kitchen. A chef describes it in his own words: “I am the king of timers—I haven’t woken up to an alarm clock in years because of my internal kitchen clock.” One example of classroom skills sneaking into real life: teachers’ ability to project their voices over classroom chatter (the “teacher voice”) comes in clutch in crowds. Bonus if the two-finger coach whistle makes an appearance.



 

Constant adaptation is the new normal

Every day is different in a classroom and a kitchen. Your flow of service will vary depending on the crowd of patrons—pint-sized or not. Chefs and educators can set up routines, schedules, and workflows to try to stay on task, but patrons and pupils will forever come up with new ways to challenge the status quo.

The tight timelines, mandatory teamwork, surprising outbursts, and satisfactory outcomes keep kitchens and K12 schools humming. Turns out careers spent nourishing bodies and minds are more similar than we realize.


 
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