by jessica yoon
The theme of this week’s lessons was composed cakes. The recipes consisted of elements that we had learned before like coulis, mousseline cream, and chocolate mousse, however, were showcased with different ingredients and techniques. We’re at a point where all the basics have been covered, so details, layers, and surprises are what these cakes are all about.
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When my mom visited way back in November we did a lot food exploring. We visited a lot of marchés, specialty food shops, and boulangeries. One of the gems we found was a bakery way up in the 20th arrondissement called La Flute Gana. We had first read about it in a Korean foodie’s essay book on Paris and fell in love with their story and the pain descriptions by the author.
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After nearly two months off, I was excited to be back at Le Cordon Bleu and start Superior. I felt good and a little bit rusty being back in the kitchen, but luckily the first two lessons were an overview of what we learned from Basic and Intermediate. Thus far, the hardest part about Superior has been working with new practical groups. During the first two terms, our practical groups more or less stayed the same. For six months we worked with and next to the same people which allowed each group to find its own dynamic and rhythm. The shuffling kind of threw me into a loop, but I’m sure it’ll just be a temporary challenge.
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It’s been quite an extraordinary year. Being in Paris and learning patisserie has been like living a dream that I never even dared to dream. I have so much to be thankful for and even more to look forward to in the next year. I have no idea what’s to come, where I’m going, or what I’ll be doing, but I’m excited to see how all those answers unfold!
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I recently discovered this speculoos spread that brought me back to my childhood in Korea. The sweet, spice filled flavors reminded me of a simple, rectangular biscuit cookie my mom had stashed in the cupboard for tea and snacks. I never found these biscuits to be particularly special; they were tasty but a bit everyday and mundane. However, now that I’m away from home, spending the holidays without my family for the first time, any flavor, smell, or object that reminds me of the familiar has become special.
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