…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.
paris
Le Stage Cuisine: 15h30-00h30
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.
…
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.
…
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.
…
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.
…