My ADD At Mainland Regional High School

A high school education sets the pace for the rest of an individual's life, whether or not they attend college, receive the perfect job, or are able to function in the fast pace of society. The material taught in high school nowadays is not preparing students for life, or college, but rather feeding and exhausting their minds with tedious information they will forget in a matter of weeks. These “scholars” who are supposed to be the next generation of geniuses are not being taught the knowledge needed to be as successful as possible in our always developing and unforgiving world. In Kim Brooks essay, “Death to High School English” she explains her thoughts and personal experiences with college students who were improperly taught the fundamentals

This essay will first provide an analysis of a text, “World of Cooking” Boeuf Borgingnonne” (see suplementary materials) by focusing on the the theory and methods of the Russian Formalists. I will then provide a brief critical discussion of the analysis and theory used.

We simply took notes as the teacher talked monotone the entire time. No one was paying attention to him which meant I couldn't. I finally gave up and put my head down on the desk blaring my music through my headphones. Everybody just ignored me in that class—I was public enemy number one now that Everleigh didn't like me—so it wasn't like anyone but Zarra noticed.

In The Culinary Seasons of my Childhood, Jessica B. Harris- the author- attempts to help readers understand the relationship between food and identity. Harris gave a detailed, but relevant, description of how how food portrayed different cultures in her life and how it taught her many lessons about her family history and who she is; she also described how food brings people together as one and creates a connection that nothing else can. The author helps readers initially understand her ideas by showing examples of how food, even in the same culture, can reflect different social classes.“ Even though chitterlings might be on the menu, they could equally likely be accompanied by a mason jar of corn liquor or a crystal goblet of champagne”( Harris

Telling myself that I was too good for anything lower than an A, and being the only accepted 10th-grader, I was certain that I would hold one of the top seats in academics by the end of the year. I was wrong. I ended the semester with 4 C’s. Waking at 5AM then carpooling with a family who lived 45 minutes away and arriving home at 8PM with 5 hours of studying, I would mull over how Bowman Favan was better than me in English, and if I worked longer during my usual 4AM nights. I told myself that I could only beat Bowman if I was 100% self-reliant like he was.

The five-minute warning bell goes off. I rush to my first class of my junior year, eager to see my classmates, who I was going to spend the rest of the 9 months with. I find myself stumbling into a classroom plastered with decorations of Denzel Washington with a Dr. Seuss book in his hand, a t and college flags galore. My AP English 11 class suddenly seemed so appealing to me. As a beautiful, curly haired short lady stood in front of me and said “Welcome to AP English 11,” I knew that I had found a treasure so much greater than just a pretty classroom. Little did I know, that short lady was going to inspire me throughout my challenge filled second-to-last year of high school.

When I was in middle school, not a week went by where I was not sent out of class. Given my thirst for learning, I remember being frustrated leaving the classroom with my head held low and a referral in hand. My teachers would always tell me, “your mouth is going to get you in trouble!” Yet, I never comprehended how my actions warranted my removal.

The LBC event I attended this weekend was, the play “The Boy Who Loved Monsters and The Girl Who Loved Peas”. I attended the showing on Saturday at 7pm to 8pm. The play took place at the Sponberg Theatre. My reflective essay is about my experience with this play and comparing it with things I have experienced in life so far. Throughout the many different aspects of life, such as, school, family, friends and etc. Although it was for the younger audience there were some points throughout, that made a lot of sense to the more adult crowd.

When it was time to pick what High school I'm going me and my mom got in argument. I want to go to Hayward high and she wants me to go to Mt.eden. Well the problem here is that Hayward high is far and Mt.eden is closer to my house. But my mom doesn't realize that Hayward high is a better High school. Is better at teaching and learning as a student. Mt.eden can be closer but later on it's not going to care if it was close or far. Is going to care what I learn and how was I teach. That what my mom really doesn't get. She told me “ no matter what school you go if you want to learn you learn” She said in a mad and happy voice. But what my mom told me that really didn't convince me of changing my mind to go to Mt.eden.

Narrator: The setting is right after English class ended. The students are packing up and leaving to go home after being told their assignment to write their own play.

I suddenly jolted up and nobody was in the room,it was weird to have nobody in the room in the middle of the class. I checked the clock on the wall and seen it was only 9:00,classes still should be going on. Especially history, they just had to put history first thing on the morning. As I looked around the school for somebody,as the intercom system went on in one room I quickly raced to the room.

After what felt like a million years, the bell rings and startles the class out of their daze.

At least I wasn’t alone in my frustration of trying to find something to do to make it through the painful moments of the class. Finally, my list of numbers was dwindling as the clock ticked ever closer to the magic moment when the bell would finally ring. It was with great anticipation that I waited to make the final mark. When the bell

The Making of a Chef was a fascinating book that alternated my perspective on cooking giving me a clearer view of working through a culinary program. Michael Ruhlman gave readers a glimpse of life within the Culinary Institute of America, which is the most critical culinary school in the United States. Nothing is left to instinct or assumed information, everything is shown whether it is with culinary maths or precisely how you lay out unresolved issues for the ideal stock. Everything was just striven to be excellent, not good, nor O.K., but miraculously perfect.

The art of the pastry chef has been around since the eighth century BC. Being a pastry chef is a difficult job and requires a creative mind. I 've chosen this project to get a greater understanding of the art. Pastry chefs work in varies places, bake many pastries, and work long hours. Many get training on the job while others receive their training at a culinary school. Pastry chefs require an eye for detail and good managing skills; they must also be great at following directions. The history of the start of pastry chefs goes way back in time.