Why is it that many of the healthiest foods for us taste the worst?
At least, that was my experience growing up. Actually, it was likely the experience for half of the children in New Zealand growing up. Broccoli, cabbage and brussel sprouts were all cook the same way. Boiled till they no longer resembled their former selves. All becoming a pale, limp ticket to long dinners and arguments of needing to, 'finish the vegetables or no dessert!'
The purpose of having such vegetables was important because they were good for us.
However, now I am older and realise that boiling vegetables into complete submission actually removes much of the vegetable's goodness. And I have also found that broccoli, cabbage and brussel sprouts can actually taste awesome. The key is in how they are prepared.
My observation is simply, in the hands of an amateur chef (i.e. me) even good food can lose its goodness. But in the hands of a chef who has mastered her profession, people will eat broccoli, cabbage and even brussel sprouts without even realising they are eating healthy food.
A master teacher is much like a master chef.
They fill student's days with the good stuff they need, without their students even realising it. In direct contrast, the mediocre teacher does to learning objectives what I used to do to broccoli. The learning objectives are prepared in such a way that much of their goodness is destroyed and students are left frustrated and disengaged - not allowed to go to play till they have finished the activity.
In the master teachers class, learning objectives are dished up with just the right amount of garnishings to make them enjoyable. Students are left wanting more, wanting to stay in and finish things off.
Oh the subtle differences between the mediocre teacher and the master teacher!