As a Foods and Baking teacher, I see every day how food brings people together. That’s one of the reasons I chose this path—it’s not just about teaching recipes or techniques, but about creating community in the classroom. Sharing food and preparing meals is such a universal way to bond, and I love using that as a tool to build trust and foster belonging among my students. My class becomes a space where students collaborate, support each other, and find pride in their work.

Being a servant leader means asking, “What do my students need from me today?”—not just what I need to teach. Whether it’s encouragement, structure, a listening ear, or a gentle push to reach higher, I try to show up with empathy and awareness. I also believe in advocating for students, especially those who might be overlooked or underestimated. I see my role as someone who lifts others up, creates safe spaces for growth, and uses every opportunity—including the kitchen—to help students feel capable, connected, and confident.

I also strive to make the learning in my classroom “stick”—not just for a test, but in a lasting, meaningful way. As Lands (2022) describes in The Stickiness Effect, learning becomes more powerful and memorable when it’s emotionally resonant and personally connected. Servant leadership, with its emphasis on relationship, relevance, and responsiveness, helps me create those “sticky” learning moments that stay with students long after they leave my classroom.

After reflecting on what I’ve learned from Teachers as Servant Leaders, my goals as an educator feel even more rooted in the heart of service. I now understand that being a servant leader means putting the needs of my students first, building relationships, and guiding them with empathy and purpose. One of my greatest dreams is to help my students grow into critical thinkers—young people who are curious, reflective, and confident in their ability to make thoughtful decisions. I want to create a classroom where students are not only challenged academically but are also encouraged to think deeply about their actions, their values, and the impact they have on others.

In my Foods and Baking class, I take a team-based approach, which fits perfectly with the servant leadership model. Collaboration is at the core of what we do. I want students to learn how to work well with others, communicate respectfully, and celebrate each other's strengths. These are life skills that extend far beyond the kitchen. Just as the book emphasizes the importance of a holistic approach, I strive to support not only the academic but also the emotional and social growth of my students. As Nichols writes, “servant leaders view students as whole individuals—cognitive, psychological, emotional, and spiritual—and attend to the development of the whole person” (Nichols, 2011, p. 34).

I also dream of teaching my students how to care for themselves and those around them. Food is such a powerful tool for connection—it brings people together, nurtures the body, and creates space for community. I hope my students not only gain useful cooking skills but also walk away with a deeper understanding of how to show care through service. Ultimately, I want their time in my class to be filled with good memories—moments of joy, laughter, growth, and feeling valued. That’s the kind of legacy I hope to leave behind as a servant leader in education.

From my interview with Chris Cook “All teachers are leaders, how they lead is up to them. I’ve had the honor of learning from great teacher leaders, and they taught me a few things:

1. Don’t say anything about a student that you wouldn’t say in front of them or their family.

2. Focus on the positives…asset based.

3. Have high expectations, and high support.

4. Work hard. This job is not 7:30-3. It requires a lot of time at home – planning and grading. And attending student activities is worth every minute in terms of building relationships.

5. Continue to learn and grow. When things don’t go well, that’s when we really learn. And always read, listen, and be open to learning about our profession.”