Jessica's Dinner Party

by jessica yoon

le cordon bleu

Superior Cuisine: 22-27, The Last Practicals

le cordon bleu, paris, superior cuisine

It hasn’t quite yet hit me that school really is over and all I have left is the final exam.  I have to say, this has been the most incredible and enjoyable term in all my career at Le Cordon Bleu. I’ve had so much fun getting to know the chefs and cooking with the most wonderful practical group. We’ve had so much fun together, including one time when we convinced the chef to make us fondant au chocolat, which we devoured with an amazing carrot whipped cream.  It’s been a really, really great term and I hope it ends in the same way.

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Superior Cuisine: 11-21

le cordon bleu, superior cuisine, paris

I haven’t been deathly ill the past few weeks, which would’ve been a good excuse as to why I haven’t updated in awhile, but I have been quite busy.  A lot has been going on school wise.  Not only have we passed the 20 lesson mark, but we also completed two ateliers, which are workshops in which we create out own menu with a provided ingredient list.  In this post I’ll share about what we did during our regular practicals, and in my next post I’ll write more about what the ateliers were like and what I made!

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Superior Cuisine: 6-10

le cordon bleu, superior cuisine, paris

Nothing too profound or incredibly exciting has happened in the past five lessons, except for the fact that I got sick! Again.  It’s seriously amazing how many times I’ve gotten sick in Paris.  Maybe my body just doesn’t have the proper French immune system?  I don’t know.  In any case, I made it to all my classes, so here’s what’s been going on.

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The Last Term: Superior Cuisine

Chartreuse De Homard Aux Agrumes Confits, Jus Mousseux, Superior Cuisine, Le Cordon Bleu, Paris

It’s only been a week and a half since school started, but it feels like we never left.  The transition between intermediate and superior has been almost seamless.  Half of my practical group is different, but I think the slight change in dynamic has been for the better.  We work together well and watch out for one other better than before. I feel more comfortable and at ease this term than I ever have before, which has allowed me to really enjoy and relish the little time I have left in school.  I know this blissful calm is bound to change, as we will soon start to prepare for our final exam, which is to create a two course meal under three and a half hours. I haven’t yet started to feel the pressure in the kitchen, but outside of school the stress level has definitely started to build up.  Not only is the exam less than two months away, but I’m nervous about my next stage (especially after my last experience!), what I want to do after, and where I can/want to go when I leave France.  I feel myself getting lost in my thoughts and even being plagued by them through my dreams, but I’ve made a resolution to try and take things one day at a time.  I can only do my best right now, which is how I can prepare for tomorrow, and then everything that comes after.  It’s a big year ahead, and although I’m a little scared, I’m also extremely excited and curious to see how things unfold. I’m sure it won’t all be sunshine and roses, but I’m hoping that it’s at least a bit interesting.

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