Comments on: Lesson 1 & 2: Sablés et Pate Brisée

By: Natalia

Natalia — Mon, 02 Aug 2010 20:49:39 +0000

ps. i hope he didn’t yell at you for taking pictures in class.

By: Natalia

Natalia — Mon, 02 Aug 2010 20:49:14 +0000

Hey Jess,
So nice to read you doing well. I felt bad reading about the grumpy french chef — i can imagine that can be quite scary, especially in a foreign language!! So did they expect you all to know french then, if the translator won’t be in every session??? Maybe this is an opportunity to master your french. I’ve been mastering mine these days (really!) so i’m reading your entries with fresh eyes.

keep writing and baking,
natalia

By: Shelley

Shelley — Fri, 02 Jul 2010 20:30:36 +0000

Looks like Chef Cotte. He can be pretty tough!

By: babycakes

babycakes — Wed, 30 Jun 2010 20:00:43 +0000

yum, it not only looked tres jolie, it tasted tres tres bonne– teehee :p tots relishing right now.

By: Julie

Julie — Mon, 28 Jun 2010 14:51:33 +0000

jessica ya, pa yi ting!!!! you’ll do great i just know it

By: Doreen

Doreen — Sun, 27 Jun 2010 02:13:49 +0000

HAHAHA That’s interesting. Nice to meet you Jessica I’m Doreen and GUESS WHAT. I’m in NYC attending culinary school too, just that I’ve been here for 5 weeks. Pastry is fun, isn’t it. And TARTE AUX POMMES. Ahhhh, that was what I made on my first day too

By: Leon

Leon — Thu, 24 Jun 2010 16:28:59 +0000

Can’t wait for you to come back and start cooking for us again. I need to wait, what, 2 years? Time flies for me nowadays (wait till you are Thirty), so, I guess I can wait.

By: Maher

Maher — Tue, 22 Jun 2010 04:16:47 +0000

Came across this on foodgawker, funnily enough after getting home from an apprenticeship at a restaurant here in DC. I’m thinking of trying out Cordon Bleu next year – not sure if for patisserie or cuisine yet – but any thoughts on the place? Life in Paris as a foreigner? The style of lessons, etc?

By: Twinkle

Twinkle — Tue, 22 Jun 2010 00:49:37 +0000

Hi Jessica! I found you on foodgawker and I’m so happy for you that you’re at Le Cordon Bleu! That’s one of my dreams too =) except the angry chefs sound really scary. Hope to hear more about your lessons and experiences =)

By: Alex Kmz

Alex Kmz — Mon, 21 Jun 2010 18:51:59 +0000

Hello. my name is Alex. Ive been a student at LCB in Pasadena as a Hotel Restaurant Management student. I have developed some very strong opinions about this school but I’m VERY curious to hear the experiences and opinions of a student at the real deal Le cordon Bleu. Would you like to chat? :3