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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