TRINITONIAN ONLINE JAN 2018
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FEATURE ARTICLE<br />
BE YOUR OWN<br />
Master Chef<br />
By Margot Bertelsmann<br />
Ingredients:<br />
• One aspiring Master Chef – you!<br />
• Assorted classmates<br />
• A handful of teachers<br />
• Most of the following (all if<br />
possible): hard work, dedication,<br />
a positive attitude, a sense of<br />
fun, a willingness to learn, a solid<br />
support structure<br />
• And of course, a pinch of salt<br />
Method:<br />
1. Plan your menu<br />
Don’t just start cooking without knowing first what<br />
you want to make – that’s a recipe for disaster! At the<br />
beginning of the year, spend time setting yourself some<br />
goals. Weigh up your interests and desires. Marinate your<br />
ideas. There’s no time limit here! You must be specific<br />
because then it’s easier to try and achieve what you want.<br />
Ask yourself: what do you want to do this year? Do you<br />
want to come top of your class or improve your science<br />
mark by 10%? Win the 100-metre sprint or commit to<br />
being a reliable part of the athletics team? Become the<br />
head prefect or make and keep one really good friend?<br />
See where this is going? Your personal aims don’t have<br />
to be super competitive and you don’t have to measure<br />
yourself against others. Choose an achievement that you<br />
will be proud of if you achieve it, and then forget about<br />
what anyone else thinks of your goal. Remember, YOUR<br />
kitchen, YOUR rules.<br />
26 | The Trinitonian
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