After being so anxious and stressed about starting my new stage, my first week passed by without too many glitches. It was a bit crazy and there was some yelling, but so far I get a vibe about this place.
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paris
Le Cordon Bleu Grand Diplôme: Graduation
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.
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Superior Cuisine: Examen Final
I passed my exam! How well I did…we have yet to find out, but I’m so relieved that it’s over.
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Superior Cuisine: Les Ateliers
Now this is what superior cuisine is all about. The ateliers, or workshops, are longer practical classes in which we create our own recipes with a given ingredient list. Some of those ingredients are obligatory and others optional. During the term we have three ateliers, the last one being a practice for the final exam. Each atelier consisted of a different ingredient list and a different set of parameters. Although they were a bit stressful, I actually had a lot of fun planning and performing the ateliers. Not everything I made was successful, but it was a learning process and one that challenged us in a way that we were never before (including in patisserie). I think the most interesting part was seeing the variety of ideas and plates everyone produced. The ingredient list isn’t very long, so it was amazing to see how unique each dish was. It made me realize how personal and reflective cooking can be. Through each person’s plate you could see one’s character, aesthetics, and sometimes even personal history. Really, quite fascinating.
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Superior Cuisine: 22-27, The Last Practicals
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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