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Letter to the Juniors

Over the course of my SSP, I learned that I actually enjoy being busy during the week, but not in the typical school or 9-to-5 way. I realized I prefer having 3 to 4 really full days where I’m constantly doing things, rather than having a bunch of small commitments spread out every single day. It feel like it helps me stay focused and feel more productive on a day-to-day basis.

SSP overall felt pretty different from the rest of my time at BB&N. Most of my school schedule was packed with classes and assignments every day, but during SSP, I had things spread out and each day I basically assigned each day to be for a specific group of things to do, which made it so I only had to focus on one big task every few days and that format really worked for me. I liked being able to spend a lot of time on one project or task instead of jumping between smaller ones all day. It made it easier for me to get into what I was doing and actually enjoy it.

If I could do it all over again, I’d try to structure my schedule differently. I would probably alternate between super busy days and days where I have almost nothing to do. I think that kind of rhythm would have made the weeks feel even more balanced and manageable.

For my independent book, I read Notes from a Young Black Chef by Kwame Onwuachi. I chose it because it fit perfectly with my SSP, especially the cooking aspect. Onwuachi’s journey of finding his passion through food and overcoming different challenges really connected with what I was exploring in my own project. It also touched on identity and ambition stuff that I think a lot of BB&N students can relate to.

One of the biggest things I took away from my SSP experience was learning how to be more flexible. I usually like having a clear plan before jumping into something, especially when it matters, but a lot of what I did in SSP required me to just go with the flow and figure things out as they came up. That mindset helped me a lot, and I think it’s something I’ll carry with me going forward.

If I were to give advice to future seniors, I’d say be as creative as possible when designing your project,  especially when it comes to the new experience pillar. I would recommend trying to think outside the box and definitely having at least one independent study.  The more original your project is, the more fun and rewarding it’ll be.

My chosen book for SSP

I felt that reading Notes from a Young Black Chef tied in well with the goals of my Senior Spring Project, which focuses on building habits and a lifestyle that I can enjoy for the future. In the book, Kwame Onwuachi’s journey uses food as a way to connect with his identity and overcome challenges, which reflects the kind of personal growth I was aiming for through my own experiences. His story also reinforced the value of discipline and creativity, two qualities I hope to develop through both physical activities like track and basketball, and creative ones like screenplay writing. Overall, this book served as a meaningful example of how I could use the pursuit of my interest to build a part of my life.

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