Does learning something new enter a phase of such frenzy that the formal aspect of the process is irrelevant.

To say I live, breathe and eat e-learning would be an exaggeration, but the mix of social media (my professional responsibility) and e-learning (my passion as an educator) on top of a foundation of 32 years of ‘educational inclinations’ means that I find myself in a self-constructed maelstrom of activity.

32 years ago, a 17 year old, we lived ‘above the shop,’ as it were, a training centre for a PLC in Cumbria. I listened eagerly to the Training Director and I was allowed to use first 1 inch reel to reel black and white Sony kit used for interview training … and then a hefty VHS camera. I created my first ‘training film’ – ironically titled ‘How to give a slide presentation.

A desire to taken in, and then share, what I think and understand, with others has informed my career.

Meanwhile, whilst reliving and reinventing and/or returning to my video production roots, my current interest is mobile learning – not that it is should be called ‘m-learning,’ just that it is ‘stuff’ with a learning twist, that you can have with you, connect with and use, wherever, whenever and whatever you are.

With a bit of skiing, sailing and swimming

Each in various ways as an educator, and participant: guided skiing, but never the BASI qualification, Offshore Sailing RYA qualification while instructing at RYA Level II and swimming a few weeks of effort of the most senior ASA Certification that is current (Senior Club Coach).

Everything can be taught

My turn around moment on this was a presentation I was linked to when Max Clifford, self-taught PR guru, spoke lucidly and with enthusiasm for students studying PR.

Why?

If nothing else, it showed they were passionate about the subject to study it for three years.

(Note to Max, the passionate ones might be 20% of the cohort).

And cooking?

Greek Fish Soup.

I’m yet to reach the position that I can call myself a professional academic, but is it the case the some academics (or is it just mathematicians and philosophers) are also very good cooks?.

My theory is, that they use the period of cooking, to be engaged with one activity … while thinking of something else entirely???