1) What did you use to do before THINK Global School?
Before joining TGS, I taught math and physics at a Canadian school in China for 4 years and IB math in Japan for 1 year.
2) Why did you become a teacher?
My first teaching experience was when I worked as a teaching assistant at the university. I had a great interaction with the students, which made me realize that through teaching, I don't only get to talk about topics I love but also I get to do it with 20+ other people who are eager to learn.
3) Why did you decide to apply as a teacher at TGS?
TGS is a very unique school in the sense that learning is 100% project-based. This is an area in education that I wanted to grow in. I also love travelling and learning about different cultures.
4) What is your most memorable teaching experience, either before or during TGS?
At TGS, I love how the world is your classroom - quite literally. My favourite moment thus far was during the Activism module weXplore (A/N: in Australia) when we were sitting around a fire getting first-hand narratives of the culture and experiences of the local indigenous people.
Before TGS, my classroom was always like a workshop; it was always a pleasure witnessing the students coming up with their own physics projects and spending the time building, learning and being innovative.
5) What is it like teaching at TGS?
Working at TGS has been awesome! There aren't many schools where your students and staff become your family. TGS has allowed me to get to know my students at a personal level. It has allowed us to be very creative and innovative in our teaching and learning methods. And very importantly, every day is different and exciting! It has been truly a personal and career growth opportunity for me.
Besides his passion for math, Ibrahim is also known for his cooking skills. At THINK Global School, there's a high demand for his hummus. Here's his recipe for it:
1 can of chickpeas
3 tablespoons of tahini
1-2 cloves of garlic
0,5 teaspoon of salt
6-7 tablespoons of fresh lemon juice
1/3-1/2 cup of water (the water should cover the ingredients, but not too much)
+ a pinch of Ibrahim’s love
Chilli powder if you like it spicy
Blend all the ingredients until smooth, then empty on a plate, put olive oil on top. If you want to be fancy, you can fry some almonds, pine nuts, or whatever suits your taste. It’s always best to put less and add more later.