Sophie Corr on teaching tiny tots
Sophie Corr hails from the UK, but China has been home for the last five years. After two years of training with Eton School, Sophie received her Montessori teaching qualifications and now serves as a nursery lead teacher at the Global Trade Mansion Eton campus. She’s also head of the nursery at home, where she has two “Beijing babies” – a 3-year-old daughter and brand-new baby boy (who you can check out on p21 in our New Arrivals section!).
What brought you to Beijing?
My husband was interested in doing TEFL (Teaching English as a Foreign Language) since we’d been traveling around Asia for a while. When we got back to London we spoke to someone who suggested that we really should try China. So we came over and lived for a year in a rural area, but then returned to London. But before long, my husband had applied for another job over here and we found ourselves back in China. We really love it here.
What made you decide to be a teacher?
When I was at home I had a little brother and sister and I babysat for them. As I grew up I was always babysitting and volunteering in schools for kids with learning difficulties. It was something that I was always good at, to be boastful! It just came naturally to me, so I carried on.
What’s the hardest thing about teaching kids this young?
The biggest challenge is to encourage independence, so that they rely less on adults. A lot of our kids come from a one-on-one environment with an ayi or a mother – [sometimes there can even be] up to three people watching one child. So when they come to school and they’ve got ten classmates and three teachers it can be a bit of a shock for them.
What would you say your teaching secret is?
Patience – that’s all you need to be a nursery teacher. If you don’t have patience you are in the wrong job; I would say I have a lot. But I find it easy because I’m very inspired when I see the children happy. I get children the first time that they’ve left their family. It’s always nice watching them grow and to see them go from being upset and quiet to all happy and smiling a few months down the line.
Is there anything different about your job because you work in China?
I have a really high turnover of students. There are very few instances where I’ve watched a child grow up through the years. People come and go all the time. Also the language thing is different: We get a lot of students who have English as a second language or don’t speak English at all when they first start. But I find it more interesting that way. It’s more interesting to have this diversity in culture.
What are the biggest advantages and disadvantages to being a teacher in China?
The big thing is that the schools are so well-funded. Working in London or other places, you have to beg for things or have to rely on making a lot of stuff on your own. Here I can ask for this beautiful piece of equipment and usually I get it. Disadvantages? You have to get used to the culture. Chinese culture is very different from my own. For instance, my biggest problem at the beginning was working with Chinese parents and not understanding what the big problem was when a student wasn’t wearing a scarf under their coat. I just didn’t get the big drama – it wasn’t even cold outside! But that’s the sort of culture shock that anyone coming to China has.
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As Christmas trees and decorations begin to adorn the most unlikely of places around Beijing this yuletide, it does beg the question: Has the commercialization of the holiday season gotten out of hand? Debate Club decided to sit down with four lower sixth students from
Ben: Very much so. I’d definitely say that traditional holidays have taken a turn for the worse in terms of being overly commercialized. The emphasis nowadays, it seems, is more on what you get, rather than why you are giving that present in the first place or what the present signifies.
Lucas: Honestly, I don’t believe in God, so it’s just a time to give presents and get presents and be with your family.
Chloe: The worst was not so much what I got but what I didn’t get. It’s when I was expecting one but I didn’t get one.
Jenny: I want a record player and records.
The central themes of 3:10 to Yuma may seem as old and corny as a pair of moldy chaps – one man standing up against injustice, the need for heroism, a son’s lack of admiration for his father and a bad guy who might just have an ounce of good in him. But James Mangold’s remake of the 1957 movie (which was based on Elmore Leonard’s short story) brings a surprisingly fresh feel to one of film’s oldest genres.
Ski season: It’s coming. The freezing winds and low temperatures will soon force the water vapor in the high reaches of the atmosphere to freeze, condense and fall onto the rolling hills of Beijing’s ski resorts. The lifts will start running, and revelers will come in droves and queue up to take nosedives into mounds of soft, white, powdery snow. But before you dig those salopettes out of the closet and head for your nearest ski resort, it might be best to fine-tune your skills in a more controlled environment, and the perfect place to do so is
As well as providing ski, snowboard and boot rental, Qiaobo also offers ski pants and jackets for hire (RMB 30 for both), an option definitely worth considering because of the high quality and warmth they provide. Be sure not to waste too much time in the changing rooms because the clock only stops when you return to the reception area. The skis, boards and boots are all in great condition and come from well-known brands like Burton. Make sure all equipment fits comfortably, as oversized boots can potentially cause injury. Remember to bring gloves and goggles because the bitterly cold temperatures inside the ski hall will make your eyes water and hands numb.
The 40,000-square-meter park is divided into four parts to separate the boarders trying to land 1080 nosebones off the ramps from little tykes more concerned with making snow angels. The Children’s Snow Paradise is a good spot for beginners to get to grips with the basics and become familiar with the equipment. The slope is 30m long and has a gentle 3-degree gradient, so there’s little risk of picking up enough speed to cause real damage. Instruction can be provided at an extra cost from the affiliated training school. English-speaking instructors provide private lessons for RMB 150 per hour and kids as young as 3 are welcome to participate. Those who deem “paradise” a little tame for their needs can traverse across to the beginner run. A conveyer belt takes you up the slope and you can either hop off halfway at the 200-meter mark or brave it to the top, which passes a small jump for those wanting to catch some air. The 300-meter advanced run, with its 17-degree slope and jumps, will entertain advanced riders.
Skiing and snowboarding utilizes muscles rarely used in day-to-day activities, so to avoid cramping up, be sure to stretch beforehand and have kids take regular breaks by sitting down on the benches provided. It’s best to supervise younger and more inexperienced children, as the location of some of the jumps on the slope might be hard to avoid if they pick up speed. Wearing plenty of layers of clothing serves as makeshift safety equipment, but it might be worth investing in padding or a helmet if your child develops a keen interest. The complex also houses two stores with a decent selection of boards, skis, safety equipment and clothing.
The French Alps it certainly is not, but Qiaobo offers year-round snow and is a perfect place for beginners to get their first taste of skiing and snowboarding.
Katrina MacGuire was encouraged to take up drama by her mother as a way of overcoming her shyness and stepping out of the shadows of her eight brothers and sisters. Having taught for four years at a drama college in England, Katrina sought out a new challenge and eventually found her way to 
Though the head chef previously worked for Austrian Airlines, the food at P&O’s One is far from airline food. However, the disco lights from the bar downstairs do impinge on the dining experience for any guests sitting on the balcony. As one might expect from European cuisine, the main courses are great for carnivores. The cordon bleu served with potatoes and salad (RMB 100) was reassuringly substantial in size and the proportion of breadcrumbs to chicken to cheese was perfect. A whole lot easier to eat than it is to say, the Zwiebelrostbrat (RMB 130) – a nice tender piece of beef with well-prepared crisp onions, pan-fried potatoes and vegetables – went down well. We had just enough room left for the excellent Mohr im Hemd (chocolate hazelnut pudding) dessert (RMB 65). The food at P&O’s One is certainly hearty, but it’s hard to say whether it justifies the hefty price tag. Simon Fowler
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Serwat Perwaiz went to law school in the US before deciding to base herself in China and work with PRC lawyers and multinational companies on market-entry and international property. Her work involves aiding multinational companies wanting to purchase and set up businesses in China. Teacher Emily Williams' year 11 business studies class from Yew Chung International School had an opportunity to ask Serwat some questions about her profession and how the law effects us all. Simon Fowler
As a Canadian teacher working at an Australian school giving instruction to international students in China, Jeff Eason doesn’t exactly have the most conventional working environment. But ever since his golfing buddy suggested three years ago that he try teaching in China, Jeff hasn’t looked back. The Toronto native was previously the PE, health and creative arts teacher at the Australian International School of Beijing, but since the start of the new school year, he has found himself in charge of a Grade 6 class. tbjkids cornered the globetrotter and got the nitty-gritty on his active – and often dramatic – teaching techniques.
Similar to the art museum that it’s located in, Cafecopy is all chrome, glass and tiles with baffling artwork hung on the walls. This restaurant-museum delivers an atmosphere only art lovers will appreciate. The chicken breast salad with peanut sauce (RMB 32) was impeccably presented but the sauce was rather timid, leaving the dish a little bland. The toasted French bread with fresh coconut milk, mango, and shrimp was a refreshing combination, but the price tag (RMB 24) should have merited more than the portion offered. However, nothing disappointed us more than the duck breast with black pepper sauce (RMB 68). It was beautifully presented, and served on a bed of thinly sliced melon, but chewing through the tough meat felt like a lonely night at home listening to Barry Manilow and drinking non-alcoholic beer. Just like modern art, Cafecopy’s food left us rather confused. Simon Fowler
Sandwiches are simple, and Lina’s is aware of this, so the selection is kept to a comfortable minimum with ingredients of a high standard. As well as salads, a cute selection of cakes, and enough varieties of coffee to keep caffeine junkies happy, Lina’s is set apart by its clean and attractive style, attentive staff and, best of all, a reading room with a selection of books and magazines. The roast beef, pickle and mustard sandwich on a soft roll (RMB 25) was deliciously warm and the portion was just enough. The tuna on rye bread (RMB 25) was toasted to perfection, and the slight indulgence of a lemon tart (RMB 20) rounded off the meal nicely. Lina’s will doubtless pick up trade from those tired of the sandwich selection available around Beijing, and will come as a welcome relief to those on their lunch break. Simon Fowler
Exuding the kind of tranquility you don’t usually expect from a hot pot restaurant, Eight Birds is a Japanese take on the DIY cooking experience. A number of set meals include your choice of meat or seafood – from chicken (RMB 148) to the fortuitously priced lobster (RMB 888) – as well as a standard selection of vegetables, sashimi, tea and dessert. With only a generic hot pot broth available, this place is set apart by its selection of dipping sauces. The prime shavings of beef (from RMB 98-880) combined well with the egg and soy sauce, while the frozen tofu (RMB 20) was better suited with the sesame sauce; and the radish tasted superb in the mashed garlic and shallot sauce. The quality of the ingredients cannot be faulted, especially the beef. Afterwards, the almond tofu dessert was perfect for cooling the mouth. Alarmingly attentive staff were there every step of the cooking process. Private Japanese-style washitsu rooms are also available. Simon Fowler




Finally, Lust Caution (Se, Jie 色, 戒), or at least a trimmed down version of it - though we're not sure if it will be