GEE, I NEVER THOUGHT THAT HAVING AN ALL BOYS BAKING SESSION WOULD BE THAT NOISY. THIS WAS THE FIRST TIME THAT I HAD AN ALL BOYS GROUP, THE MEN IN MY CLASS WOULD ALMOST ALWAYS ACCOMPANY THEIR WIVES, NEVER ALONE BY THEMSELVES.
ANYWAY, IT WAS INDEED VERY DIFFERENT, THEIR ATTENTION SPAN ISN'T THAT AT ALL 90% GLUED TO THE LESSONS AS THEY WOULD CRACK JOKES AT EACH OTHER HERE AND THERE, TALK ABOUT SOMETHING ELSE, AND BELIEVE ME I KINDA GOT LOST SOMETIMES, IN BETWEEN THEIR GUFFAWS AND PERSONAL INFORMATION COUNTERS THEY ALL SET UP. WHEW!!!!
all in all , i think it was still very successful. i was flattered by one student who kept on telling me how he appreciated what we or i was teaching him since he had been to other schools and never really got to bake that perfectly. the problem was, he kept on and on, never stopped telling about it, his life stories etc.,etc., poor guy. but i am glad he finally saw the daylight now that he is already 58 years old. big dream, what do you know, he still has big plans for himself after retiring. good for him. the next day, he brought me two packs of pancit and adobo for the boys and they had a picnic. the other student wants to come back for an advance breadmaking session. he is learning and he wants to learn more since he sells ovens and mixers.
the baking session was reinvented to fit the lifestyle of the students. i had no choice but to cut it to just two days since having an extra day would cost too much already. although i find myself panting and gasping for air trying to make them understand everything in two whole days, it was well worth the leg cramps. we were able to make quite a number of variations for every recipes which was incredible. i never did these to my past students because i wanted them to have more time working with the dough. now, these current enrollees would have to practice at home but at least got double the money they paid for. you would never have this kind of format elsewhere, i doubt it. for example, the soft bun dough was made into pan de limon, pullman, hotdog bun, also you can make it into asado rolls, hamburger buns etc., i used to have a separate recipe for the loaf bread but i incorporated it into the soft bun category. same thing. different name.
i hope my class would keep on living until i leave for the ------G-d willing. i don't understand why this particular baking comeback feels different. i am more anxious and happier to share and there's this sense of commitment to help, unlike before where i couldn't wait for 6 pm. this is the point where i am already sitting down, resting my two aching feet. this time, i don't care if my whole body aches, i am 100 % confident and excited to meet the students, not SHY SHY SHY anymore. i think maybe it's the fact that i WANT THESE PEOPLE TO EARN MORE THAN I DO. most of them really do end up earning more than me, i know that but now, i really wish that even those who have very little money to start a business would come to me so they can start something, sellling pandesal from their kitchen using just their hands to mix the dough, bake the breads in a pugon etc.,
teaching at home has its drawback too. the kind of people who call up to inquire aren't at all too saintly. some would call just to piss you off, you know, maybe they think i have nothing better to do but talk to them. now, since they are potential customers, they take advantage of this and asks too many questions, commit to attend the class for the nth time but never shows up. there was this guy who kept on calling to ask me about the ovens, the mixers, how much, where to buy but he already told me that he couldn't make it the first time he called because he couldn't afford the tuition fee of P3000.00. what the heck is he asking for ovens and mixers for if he couldn't even pay for the fee??? nuts!!! then there is this guy who kept on calling asking for the schedule, how many enrollees have signed up, is it full, when the date is, etc., but when you confirm his attendance, he would tell you he can't make it. he called you worried he wouldn't make the cut and yet when you confirm if he was coming, he would tell you he couldn't. what a cuckoo!!! by the time he started asking for more schedules, i stopped texting back. now, he still sends messages, but i don't plan to ever reply. creepy. when i told him that i will not have any weekend schedules for the 5th time, do you know what he said? he doesn't care, he still would wait for a weekend schedule.
but there are those who do not bother to ask and yet they come. these are the people who are really intent on honing their craft in baking and these are the likes who would make it out there. i admire my students' patience and determination, coming here despite being in a place where there aren't any existing maps at all. i think. they still come. this is the reason why i don't hold back anything from them. i tell them everything there is to know, from the flour to the oven, to the water and so on.
my next schedule hopefully would be as successful. i thank G-d that He is still making it possible for me to teach. YHWH really saves. it is friday so i am preparing later for the shabbat, will make my challah bread for the shabbat meal after this blog, prepare the candles and the wine and rest the whole shabbat.
shalom Shabbat!!!!
ANYWAY, IT WAS INDEED VERY DIFFERENT, THEIR ATTENTION SPAN ISN'T THAT AT ALL 90% GLUED TO THE LESSONS AS THEY WOULD CRACK JOKES AT EACH OTHER HERE AND THERE, TALK ABOUT SOMETHING ELSE, AND BELIEVE ME I KINDA GOT LOST SOMETIMES, IN BETWEEN THEIR GUFFAWS AND PERSONAL INFORMATION COUNTERS THEY ALL SET UP. WHEW!!!!
all in all , i think it was still very successful. i was flattered by one student who kept on telling me how he appreciated what we or i was teaching him since he had been to other schools and never really got to bake that perfectly. the problem was, he kept on and on, never stopped telling about it, his life stories etc.,etc., poor guy. but i am glad he finally saw the daylight now that he is already 58 years old. big dream, what do you know, he still has big plans for himself after retiring. good for him. the next day, he brought me two packs of pancit and adobo for the boys and they had a picnic. the other student wants to come back for an advance breadmaking session. he is learning and he wants to learn more since he sells ovens and mixers.
the baking session was reinvented to fit the lifestyle of the students. i had no choice but to cut it to just two days since having an extra day would cost too much already. although i find myself panting and gasping for air trying to make them understand everything in two whole days, it was well worth the leg cramps. we were able to make quite a number of variations for every recipes which was incredible. i never did these to my past students because i wanted them to have more time working with the dough. now, these current enrollees would have to practice at home but at least got double the money they paid for. you would never have this kind of format elsewhere, i doubt it. for example, the soft bun dough was made into pan de limon, pullman, hotdog bun, also you can make it into asado rolls, hamburger buns etc., i used to have a separate recipe for the loaf bread but i incorporated it into the soft bun category. same thing. different name.
i hope my class would keep on living until i leave for the ------G-d willing. i don't understand why this particular baking comeback feels different. i am more anxious and happier to share and there's this sense of commitment to help, unlike before where i couldn't wait for 6 pm. this is the point where i am already sitting down, resting my two aching feet. this time, i don't care if my whole body aches, i am 100 % confident and excited to meet the students, not SHY SHY SHY anymore. i think maybe it's the fact that i WANT THESE PEOPLE TO EARN MORE THAN I DO. most of them really do end up earning more than me, i know that but now, i really wish that even those who have very little money to start a business would come to me so they can start something, sellling pandesal from their kitchen using just their hands to mix the dough, bake the breads in a pugon etc.,
teaching at home has its drawback too. the kind of people who call up to inquire aren't at all too saintly. some would call just to piss you off, you know, maybe they think i have nothing better to do but talk to them. now, since they are potential customers, they take advantage of this and asks too many questions, commit to attend the class for the nth time but never shows up. there was this guy who kept on calling to ask me about the ovens, the mixers, how much, where to buy but he already told me that he couldn't make it the first time he called because he couldn't afford the tuition fee of P3000.00. what the heck is he asking for ovens and mixers for if he couldn't even pay for the fee??? nuts!!! then there is this guy who kept on calling asking for the schedule, how many enrollees have signed up, is it full, when the date is, etc., but when you confirm his attendance, he would tell you he can't make it. he called you worried he wouldn't make the cut and yet when you confirm if he was coming, he would tell you he couldn't. what a cuckoo!!! by the time he started asking for more schedules, i stopped texting back. now, he still sends messages, but i don't plan to ever reply. creepy. when i told him that i will not have any weekend schedules for the 5th time, do you know what he said? he doesn't care, he still would wait for a weekend schedule.
but there are those who do not bother to ask and yet they come. these are the people who are really intent on honing their craft in baking and these are the likes who would make it out there. i admire my students' patience and determination, coming here despite being in a place where there aren't any existing maps at all. i think. they still come. this is the reason why i don't hold back anything from them. i tell them everything there is to know, from the flour to the oven, to the water and so on.
my next schedule hopefully would be as successful. i thank G-d that He is still making it possible for me to teach. YHWH really saves. it is friday so i am preparing later for the shabbat, will make my challah bread for the shabbat meal after this blog, prepare the candles and the wine and rest the whole shabbat.
shalom Shabbat!!!!
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