Billy McGuire ’85 is an Upper School legend. His rapport with the students, his accessible teaching style, his work with the Richmond Fire Department and his interest in antique cars have made him one of StC’s most beloved educators.
What’s it like to be a former student and now a teacher at StC?
When I was given the opportunity to come back, it was really a mission calling for me to serve in the ways that I thought teachers had served me well. I could continue with the work that they’d done, particularly that of my ninth grade biology teacher, who I replaced and who was a friend. I was happily reunited with the School when I started my career here.
What’s the most rewarding thing about your job?
I really like pushing the kids with some abstract concept and seeing that little lightbulb go off above their heads. I get to watch them say, “Oh, that’s how it works!” That’s better than coffee in the morning for me.
You’re well-known for taking scientific principles and showing the boys how they’re expressed in everyday life. Why do you take that approach?
All of nature works in incredible ways that are beyond the theoretical. You can see it in the practical. You see it if you look at life, if you look at machines, if you look at the earth. So anytime I can connect kids with something they're familiar with but explore the science behind what they’re seeing, I think that’s really fun.
Favorite StC memory?
I generally don’t look to the past, I’m a forward-looking guy. We all, in our everyday lives, strive to do our best. If you take care of the little things, the big things tend to take care of themselves. I like getting notes and feedback and hearing from former students. I got a note from a student at the end of the year that said, “Mr. McGuire, this has been a great year and you’re a great teacher and advisor. I’ve come to realize that you were right about study hall (I did need that extra time to study.) Congratulations on your new baby boy. Hopefully, he’ll turn out as good as I did (just kidding).”
To wrap things up, a light question: What's your favorite dining hall dish?
I go to breakfast every morning and see my colleagues, and it’s been like that for 32 years. It’s always over a plate of eggs – scrambled, poached, boiled or fried. We’re all there together, and that’s the way to start a good day at work.
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