by jessica yoon
At the end of August I had the most amazing time during a trip to Croatia. Not only did I spend it with my nearest and dearest best friend, but the beautiful Dalmatian coast, food, an mini adventures were better than I ever expected for this vacation. It was sad to leave and come back to the bipolar dreariness of Parisian weather, but my batteries feel recharged and ready for cuisine phase two.
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One of my favorite restaurants to take visitors in Paris is Breizh Cafe. It captures all the best and quintessential French qualities in one place. Breizh is located in the Marais, which is one of the most dynamic and vibrant districts in Paris. They make crepes (very French) with the best ingredients (Bordier butter, debated to be one of the best beurres of France). They’re open on the weekend (but closed Monday and Tuesday) and the service is quite friendly (both rare finds in Paris!).
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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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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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