Jessica's Dinner Party

by jessica yoon

paris

More Basic Cuisine

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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The Bunny Rabbit

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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Roland Garros Sandwich aka St. Moret, Cornichon, and Jambon Sandwich

Roland Garros Sandwich | Jessica's Dinner Party

A couple years ago I wrote about being a tennis fan with my sister and going to the US Open.  I’ve since left New York and haven’t been back, but lucky for me I moved across the world only to land in another city that hosts a Grand Slam. Roland Garros, or the French Open, is played on a clay surface, which makes it different from the more familiar hard court surface of the US Open.  My sister and I loved going to the US Open together, so it only made sense that her Euro trip to visit me coincided with Roland Garros (which ended last Sunday).  I had been to the tournament the previous year and remembered how mediocre but expensive the food was so I decided to pack some sandwiches for us.

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Le Stage: C’est Fini

It’s been a roller coaster of an experience, but I’m glad to say that I (successfully) completed my two month stage, especially because at one point I thought I wouldn’t make it.  After working for one week I wrote that although the kitchen was harsh, I was still eager to go back the next week.  I ended with, “Talk to me again in eight weeks and my answer may differ.”  My answer sure as hell differs, so let’s talk.

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Le Stage: It’s Not All Bad

Although there are number of hardships and challenges about my stage, there are also a lot of things that are great about my internship.  Although the chefs (the two owners) are tough, the other people I work with are nice.  There are five other interns/apprentices who are both friendly and helpful. I work mainly with one other intern, who has the same afternoon shift as me.  She is my life saver and steady mast!  Without her, I probably would be lost and 100x more stressed out.  We work for one of the two chef de parties…luckily the nicer one.  Although he can get annoyed or frustrated, he never directs it towards us with anger or loud emotions.  Unlike the other “upper management” people, he doesn’t have crazy mood swings or outbursts.  He’s a good boss.

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