I got offered a job!
…
by jessica yoon
…and he just smiled. I was so startled when he walked in, the photo didn’t focus correctly. I half expected him to yell at be afterwards, but he just passed by me. All the photos I’ve taken so far have been in secret when I’m alone. It’s not a crime and I’m definitely not taking pictures of super “important” things, but some chefs don’t like it. At my last stage, we were never given the space to take or even ask to take photos. One time, one of the stagiaires asked the chef de partie if she could snap a photo of the display case that we had worked on during the day and he said to take it quickly before the chef came back. I just assumed that most establishments were that way and that this restaurant was no exception, but I guess I was wrong. Because I was so scarred once, it’s hard to believe that this stage is going to be so much better and that the people are going to continue to treat me with decency, but it’s slowly getting there. However, I’m still going to refrain from taking pictures out in the open…for now.
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.
…
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.
…
If vampires were real and True Blood available in stores, this is what it would look like…but probably in better packaging.
…