When visiting a restaurant and paying decent money you expect a good meal. Rarely will the chef decide what customers eat. There may be a 'Chef's Special' on the menu; however, every diner has the pleasure of making their own choice. People have different dietary requirements and preferences. It's important that these needs are addressed. Some customers will eat faster than others, while sadly some patrons will request their meat to be cooked more because it's not to their liking. In some respects, every teacher is a cook. Students expect to be satisfied and they may not like what we think is best. What we regard as the 'Chef's Special' may not in fact be all that special. Our customers have their own learning needs and sometimes modifications need to be made to ensure that what we have prepared is appreciated. Some students work fast while others are delayed in completing tasks. Timing is important and every effort must be made to ensure things are not overdone or underdone. Chef's spend time preparing ingredients before the customers arrive and teachers prepare material ahead of time. Good cooks don't slap meals together and teachers should not throw stuff together and expect paying customers to be happy. We may need to review what we offer on our menu to cater for the needs of our learners. Keep the ingredients fresh and remember that presentation is always important.