申请美国的名校，需要大家进行文书材料的准备，这部分会直接影响大家的申请，写得好不好会带来不同的影响。接下来出国留学网就为大家介绍美国留学名校MBA essay怎么写？
文书题目
芝加哥院校：
A hot dog might be a sandwich， and cereal might be a soup， but is a_ a ？ （University of Chicago）_？意思是，热狗它也许会是一个三明治，稻谷可能会变成一碗汤，但是_？
加州理工：
Caltech students are often known for their sense of humor and creative pranks. What do you like to do for fun？ 意思是，加州理工有很多学生会喜欢用幽默感的方式，去创造一些恶作剧，但是非常有新意，那你个人喜欢什么样的创造娱乐类的活动呢。
哥伦比亚：
List the titles of the films， concerts， shows， exhibits， lectures and other entertainments you enjoyed most in the past year. 意思是，学生在这过去的一年，都有喜欢一些什么样的电影、音乐、表演、展览，或者是其喜欢的娱乐类事件活动。
斯坦福：
Imagine you had an extra hour in the day — how would you spend that time？ 请学生可以想一想，如果今天自己突然多出来一个小时，学生会如何度过这一个小时呢。
写作技巧
这上面的是排名比较靠前的院校，文书的问题都是比较古灵精怪的，从这些看似奇葩的问题中，如果学生能够写出非常有趣，并且丰富的文章，那就有可能在申请者中脱颖而出。但是这样子的优秀文书，确实是需要很长时间去思考，以及需要反复的修改，那下面就是两大方法。
避免一个答案思维：
学生要记得没有一个标准的答案，学生不需要去揣测考官想要看到什么，因为有些学生会东施效颦，张冠李戴去模仿一些套路，或者说直把往年比较优秀的文书的框架，全部复制用到自己的稿子里面，这是没有必要的。
做自己个人独特：
奇葩的题目，其实是难度很大的，但是这样的题目，会让学生更好的去写出文笔幽默，充满乐趣的文章，那跃然纸上的你们自然是与别人不同的形象。
俗话说的好，你就是颜色不一样的烟火。这个意思是，学生没有必要为了独特而去，写一些自己不擅长的领域，比如说学生本来擅长风趣，但是却要写成严肃。本来擅长深刻逻辑，却要写讽刺诙谐，这是没有必要的。学生写的文书，应该诠释自己独特个性，试想一下考官，在没有见到你之前，其实并不认识你，只能就通过你的文书来了解你，写出独有个性的闪耀文书，更加能吸引考官。
参考范文
My aim is creation. I love the idea of giving life to nothingness. Were I another person in another time， I might spend my whole life tilling the land. Just like the earliest farmers， the sight of dirt giving rise to carrots and tomatoes at my whim feels like a miracle. I like to randomly burst out in song. I like to shake my body. If I could I would be a pianist and a poet and a painter and a politician. Unfortunately， in all these disciplines my ability can&apos&apost meet my enthusiasm. Where I can create， and break tired codes， is in the kitchen. With unlimited time and resources I would become the best pastry baker and the finest chef in all of the eastern seaboard.
I really like food. On some drab school days I cheer myself up thinking of the dinner awaiting me in the evening. Often I do a 24-hour fast to ready my stomach for a huge meal. Now， being served this food is fine. It&apos&aposs usually restful and rewarding to sit down after a long day to someone else&apos&aposs careful work， whether they be parents， grandmothers， or Little Caesar. But I&apos&aposve noticed a dull glaze in the eyes of those who cook every night. They&apos&aposre doing it not to forge the uncreated conscience of their race， as a hungry James Joyce might say， but out of sometimes love and sometimes duty. I know cooks whose ＂old standbys＂ wow me every time， but they haven&apos&apost any pleasure in their labors. Care and duty are NOT why I want to explore food.
I love the whole culinary process， from seedling to grocery to refrigerator to oven to table. At each stage the elements grow more complex and my work far more deliberate. Peeling and coring an apple takes more intellection than planting a row of seeds. Yet I think I shine where order fades away： beyond rules and recipes， in that zone called It&apos&aposs Up To You. I decided to throw in a cup of yogurt instead of butter to my pound cake. No one told me that lentils， carrots， and a bay leaf would make a great salad. I just felt them together. And there was a unanimous vote -- me -- to add cumin and coriander to the spaghetti sauce. Sizzle. Bubble. The creation is imminent.
Someone like me needs to stand over that stove. I need to see the joy in my eaters&apos&apos eyes when they say， ＂This is really good！ How&apos&aposd you do this？＂ Their simple joys are my creative release -- the critical acceptance of newness. In life and in the kitchen， I want to be the best in my field.
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