When I decided to attend Le Cordon Bleu, I never imagined that I would graduate with the Grand Diplôme. I thought I was a pastry gal through and through, but I guess I was wrong about myself. I never pictured myself gutting fish, chopping off poultry heads, and handling hot sauté pans, but I love it. It’s a different kind of thrill and excitement from pastry and I’m glad I overcame my intimidations about cooking and gave it a chance. It would have been the greatest regret of my life if I had left Paris without having taken cuisine.
It’s a good feeling to know that I’ve got my diploma in hand, having successfully completed both pastry and cuisine (this time graduating top 3!), but I know doing well in school doesn’t guarantee anything in what’s to come next. I’m nervous and a bit scared about what my future holds, specifically about my cuisine stage (remember how my pastry stage went?). But, I just want to ride on this graduation high and try to apply everything I’ve learned in the past two years to my next internship.
All in all, no matter what happens next I just have to say express my utmost gratitude to all the chefs at school who taught and inspired me into becoming a better cook and “citizen” of the gastronomic world. I don’t know exactly where I’m going, but I know my experiences here will always carry over to whatever I do next.
Laura (Blogging Over Thyme) says
Congratulations on graduating! Your program sounded amazing. I just started culinary school (in Washington, DC–L’Academie de Cuisine) 3 months ago and know what you mean about the next step. I’ve loved reading about your experience and looking at all the beautiful food you have created over the months!
I do a 6-month stage/externship soon and am nervous as well! 🙂
Jessica says
Laura- Let me know how your internship goes! It’s always fun to hear about other people’s experiences. Good luck!!!
ray says
CONGRATULATIONS JESS!!!!! I’m so proud of you. Top 3 in school -> top 3 in life. 😛
Good luck on the next phase of your exciting journey to culinary greatness.
xx.
Jessica says
Ray- Thankssss, haha you’re in my top 3 in life!!
Michelle says
Yeaaahhhh top 3! Also you wore the same thing to Halmoni halabujee’s 60th anniversary.
Jessica says
Michelle- haha yea! I AM wearing the same thing. Thanks for pointing it out!
Emily says
Oh my gosh Jess I’m so proud of you! What an amazing accomplishment. Seriously so happy for you. 🙂 Good luck in finding your next stage, I hope you will be documenting the experience again!
Jessica says
Emily- We need some catching up to do!! Haven’t talked to you ages! Hopefully I’ll make it to New York soon and we can have a little Dean’s Office reunion (ie. just the two of us, plus maybe Jeremy who I haven’t talked to in who knows when?!!)
Haein says
Wow! Congratulations! Still in absolute awe and admiration! Any near future plans or hunches as to what you want to do with you diploma? How exciting!
Jessica says
Haein- Thanks so much! I’m not sure what the future holds, but right now I’m doing a stage in a restaurant for two months. We’ll see what happens after!
Lynne says
Congratulations on graduating! wow top 3 that is great!
Jessica says
Lynne- Thank you!! And thanks for continuing to visit my blog!!!
Grace says
Congrats! What an accomplishment – I’ve loved reading all of it, too!
Jessica says
Grace- Thanks so much!!!
hungry dog says
Congratulations–all of your (very) hard work has paid off. I’ve loved reading about your experience–both pastry and cuisine–and can’t wait to see what you do next.
Camille says
Congratulations! And you didn’t get top three for nothing- you earned it! Go get em!
Jeremy says
Congrats! I plan on attending LCB Paris as well in January 2013. Would you care to explain how the application process works? Do most people who apply get accepted into the pastry program?
LCB states that there is a 1500 euro non-refundable deposit. Does this mean that you pretty much get in if you apply and pay the deposit? What happens if you don’t get in? Do they simply keep your deposit?
thanks!
Jessica says
Jeremy- That’s great! As far as I know applying and getting accepted to LCB isn’t very hard, but for specific questions about the deposit you should contact the admin staff. When I applied nearly three years ago I had to submit a fill out form (name, birthdate, etc), and write a personal statement as to why I wanted to go to LCB Paris. There may have been additional photocopies of ID/other formal documents that needed to be sent, but I’m not 100% sure. The LCB Paris site is pretty helpful with that, and I think if you don’t want to apply online, you can also request a paper copy which is mailed to you.
Hope that helps! Good luck with everything!
Joe says
I am planning to go to LCB Paris in March of 2014 fo Le Grand Diplome and I was wondering if an externship is required before graduation?
Jessica says
Joe- Unless the rules have changed since I was there, the internship is optional and not required to receive the diploma. Wish you all the best at LCB!
Dea says
Hi Jessica! I’m planning to take Grand Diplome in LCB London on January 2013, but everyone said that Grand Diplome is very hard and will make you super duper tired. Is that true? How do you manage your time? Do they give you some homework after classes?
Jessica says
Dea- That’s great! Each LCB program is a little different, so I can only speak for the one that I attended. The Grand Diplome in Paris is a bit intense, but everyone seems to adjust to it fine. There were a number of Saturday classes, but Sundays were always off. We didn’t have homework, but we did have two tests per term. Hope that helps!