public speaking skills

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生徒さんの声

Wednesday, August 12th, 2009

これは弊社のブログに載せる最初の日本語の記事です!

私がインストラクターをさせていただいた北海道大学のプレゼンテーションコースに参加された川崎さんのインタビューです。川崎さんは北大の大院生で、プレゼンコースを一生懸命頑張りました。彼のクラスを担当することができたことも、今回のブログのためにインタビューすることができたのも、私にとってとてもいい勉強になりました。

ルイス:英語を話したり、プレゼンテーションをする機会はありますか?

川崎 この夏にアメリカの大学に行くことになっています。そのために、英語に興味があるので、このコースに参加しました。

ルイス:アメリカのどこですか?

川崎:    Rice大学にいます。

ルイス; 頑張ってください!さて、このコースで、一番役に立つことは何ですか。

川崎:プレゼンテーションを行う上で、やっぱり、日本語の場合と英語でやる場合、その態度や、やりかたなど、大きく違う点を学べたことは大きいですね。

ルイス:たとえば、どんなことですか?

川崎:例えば、最初に挨拶をするときに、そのスライドの最初に書かれている名前やタイトルを指しながら、読む必要はないとか。

ルイス:ビデオ撮影については、どう思いますか?

川崎: 客観的に自分のプレゼンテーションを見ることは、すごい重要なことだと思います。 最近、携帯で内容を録音して、後で聞きましたが、すごい、ためになると思います。

ルイス:他の学生さんに、何かアドバイスがありますか?

川崎:そうですね。 プレゼンテーションは、慣れが重要ですから、英語のプレゼンテーションはぜひやってほしいと思います。

翻訳:高見沢至

Presentation training at Hokkaido University

Monday, August 3rd, 2009

Recording a practice presentation

Exhibitionists, performance artists, and newscasters aside, most people feel some embarrassment at watching themselves on video. A few months ago Arnold helped me prepare for a Toastmasters speech contest by videoing my speech and then analyzing it with me, and I spent most of the time cringing in embarrassment. It was painfully hard to watch how I gesture, move, and talk in such unflinching detail. For example, every time I pressed the remote control to change the slide, I seemed to be brandishing it like I was Harry Potter casting a spell!

I therefore have enormous respect for the students from the Center for Education Engineering Development, Hokkaido University who bravely let Michael Bayne and I film them doing presentations. Not only were they presenting on difficult technical subjects, they were also doing this in their non-native language.

The format of the classes was simple: students were filmed doing a presentation and then handling question and answers. We then played back the presentations, and discussed their strengths and weaknesses. My approach was to skip to the most interesting (painful!) parts of the presentation, advise them on how to improve, and then do a ‘take two!’ of the tricky areas. The idea was the Japanese kaizen (改善) approach: do, evaluate, and redo. Each class had two consecutive Saturday classes, which allowed for them to review the video at their own pace and figure out what to do to improve.

An unexpected surprise for the students came when they also saw themselves looking very professional. We all noticed that the best ‘performances’ typically came at the question and answer session. There was smiling, gesturing, great eye contact, and enthusiasm as the students wrestled with questions from their peers. The biggest smiles came at the very end.

‘Why do you wait to show such confidence until the very end?’ I asked over and over.

And the answer came back…’I’m happy because it’s over!’ and ‘I’m relieved!’.

Does this mean that you have to wait until the end of your presentation before you can start to enjoy it? If so, what a waste! もったいない!

My advice is to prepare and practice as hard as you can in advance. The students at Hokkaido all noticed an improvement in the second performance in terms of fluency, confidence, and interaction with the audience.

Watching themselves on video showed them two things. One was when they did not communicate with the audience because they were struggling with the language or their nerves. This is good information about where to spend more time practicing. The second thing they saw was how great they looked when they just relaxed and enjoyed the chance to communicate their work. Even if they only smiled at the very end, I hope they’ll see how good they can look!

Watching yourself on video may not be a comfortable experience, but it is certainly educational. And if it spurs you to practice harder, it’s a valuable trigger too!

Ted Talk Tuesday: Jennifer 8. Lee hunts for General Tso

Tuesday, July 28th, 2009

New York Times reporter Jennifer 8. Lee gives an entertaining and anecdote-laced talk about her search for the stories and histories behind some of the West’s most popular Chinese-American dishes. Startling facts emerge: did you know that America has more Chinese restaurants than McDonald’s, Burger King, Kentucky Fried Chicken, and Wendy’s outlets combined? Or that the Cuban Missile Crisis was resolved in a Chinese restaurant in D.C.? Or that fortune cookies are actually a Japanese invention? One of the highlights of this 16-minute talk is video footage of Ms. Lee’s journey to the Chinese mainland, where she proceeds to introduce fortune cookies to the locals. “What is it?” asks one man, suspicious. Another gingerly takes a bite, then announces, “There’s a paper inside!” Many more tales and tidbits are available in Ms. Lee’s latest book, The Fortune Cookie Chronicles.

Some reactions from the usual suspects at K & A:

“I was the one who suggested this talk, actually. I stumbled across it on Twitter. I thought it was an interesting topic.” —Sandra Barron

“I thought it was interesting to see how diverse food can be. It’s refreshing to see how you don’t need someone to tell you what makes a dish authentic or not. It reminded me of how much I miss British Chinese food. Even though it’s probably not as high-quality as Japanese Chinese food …” —Helen Lewis

“I thought it was a good demonstration of speaking too quickly. Makes it a little hard for an international audience to follow the ideas … I also didn’t feel there was any strong central theme that resonated with the audience. I mean, anyone that lives overseas knows that foods are adapted. Just look at McDonald’s. <derisive snort>” —Arnold Fisher

“What’s chop suey? No, really. Chop suey?” —Betty Loi

“It was food for thought.” —William Brooks

“I didn’t know that fortune cookies came from Japan, so that was very interesting. But I agree with what Arnold said: I didn’t see what the point was.” —Keiko Kuwahara

As for me, I found it fascinating to see the different ways food can sync up with politics, history, and geography and slightly alter the tone of each. It also put me in the mood for the best Chinese dish on the planet: sweet and sour soy balls at The Lotus Pond, a Buddhist-run vegetarian cafe in Victoria, Canada. It would probably be unrecognizable on mainland China, but as Ms. Lee says, Chinese food is just like Linux: “sort of an open source thing, right, where ideas from one person can be copied and propagated across the entire system.”