This was my exam!
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thoughts
The Last of Basic Cuisine
Can’t believe we’ve already come to the end of another term. Three months really fly by, but when I think about everything I’ve learned and how I’ve grown in the cuisine kitchen, I am quite amazed! I’m still not 100% confident, and definitely not 100% confident for the practical exam tomorrow, but hopefully after practicing turning some artichokes and trussing the chicken in my fridge, I’ll feel a little better.
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Goodbye Brownies with Passion Fruit and Toffee
Aside from being a little homesick, it’s also been hard saying goodbye to all the people I met during this past year. Most of the friends I made are fellow students and/or similar globetrotters like myself, so leaving France has inevitably been around the corner. Expected as it may be, goodbyes are always sad and a bit melancholy. But to make the most of it for two friends, I decided to make some goodbye brownies for our farewell picnic.
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More Basic Cuisine
I’ve been going through a bit of an emotional up and down the last couple of weeks. It’s been a combination of frustration at my current skill level and being homesick. I’ve set such high expectations for myself this time around, that any set back or error is such a disappointment and let down. It also doesn’t help that I’ve been lethargic and sort of melancholy, especially this last week. Although I’ve always lived an “international” lifestyle, I always made it a point to go home, whether that be California or Korea, for at least a good month out of the year. This is probably all part of growing up and growing apart from childhood attachments, but I’m feeling some pains. I’m hoping I can shake this off in the next few days, especially since we’re soon approaching the end and exams are well in view. Plus, I shouldn’t really be sad since I just booked a three week trip to Korea this winter break! Which also means that I’ve decided to stay and complete the whole diploma for cuisine!
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The Bunny Rabbit
I have been dreading this practical for nearly two years. While researching culinary schools, I came across a blog entry about Le Cordon Bleu and it’s infamous lapin butchering practical. I have to admit that it played a role in my decision to only enroll in patisserie last June. I was already intimidated by cuisine, but to have to deal with that, on top of studying patisserie and adjusting to Paris…it was just too much! Or so I thought.
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