I have been dreading this practical for nearly two years. While researching culinary schools, I came across a blog entry about Le Cordon Bleu and it’s infamous lapin butchering practical. I have to admit that it played a role in my decision to only enroll in patisserie last June. I was already intimidated by cuisine, but to have to deal with that, on top of studying patisserie and adjusting to Paris…it was just too much! Or so I thought.
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