I may not really have my own cooking show, but while filming this assignment I felt like I was on the public access television version of Cutthroat Kitchen. On this show, Alton Brown offers up sabotages (cooking all your food in a play kitchen, making pasta in an espresso maker, using golf clubs as your cooking tools, etc.) for auction to four competing chefs all making the same dish. Each chef is given $25,000 to spend on the sabotages which they dole out to their competitors. The food is taste-tested by an unbiased judge through three rounds of cooking until one chef reigns supreme. I wasn’t being judged, nor was I competing against anyone, and I definitely was not given $25,000, but I was assigned my own “sabotage” in that I had to let someone else pick out the only three cooking tools I was allowed to use and select the food I had to prepare by picking one of five pre-determined choices out of a hat. While I am pretty sure I will never actually be on Cutthroat Kitchen, or have my own cooking show, it was fun to at least pretend for a day.
I learned a lot about making do with what you have in this e̶p̶i̶s̶o̶d̶e̶ assignment. Whether it be a new curriculum you aren't familiar with (bananas), insufficient technology (vegetable peeler), the situation created by the interaction of these two things (slippery and messy hands), or pressure from administration to perform at a certain standard (no reshoots!), teachers must be able to adapt their approach by adding a dash of this, or a smidgeon of that, in order to produce a consumable lesson despite limitations. After this experience, Cooking with TPACK is my new "go-to" recipe for student success.