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.
It’s a good feeling to know that I’ve got my diploma in hand, having successfully completed both pastry and cuisine (this time graduating top 3!), but I know doing well in school doesn’t guarantee anything in what’s to come next. I’m nervous and a bit scared about what my future holds, specifically about my cuisine stage (remember how my pastry stage went?). But, I just want to ride on this graduation high and try to apply everything I’ve learned in the past two years to my next internship.
All in all, no matter what happens next I just have to say express my utmost gratitude to all the chefs at school who taught and inspired me into becoming a better cook and “citizen” of the gastronomic world. I don’t know exactly where I’m going, but I know my experiences here will always carry over to whatever I do next.
Tags: cuisine, graduation, le cordon bleu, paris
April 01 2012 09:00 pm | europe and france and le cordon bleu and paris and thoughts
Laura (Blogging Over Thyme) on 01 Apr 2012 at 11:04 pm #
Congratulations on graduating! Your program sounded amazing. I just started culinary school (in Washington, DC–L’Academie de Cuisine) 3 months ago and know what you mean about the next step. I’ve loved reading about your experience and looking at all the beautiful food you have created over the months!
I do a 6-month stage/externship soon and am nervous as well!
ray on 02 Apr 2012 at 4:32 am #
CONGRATULATIONS JESS!!!!! I’m so proud of you. Top 3 in school -> top 3 in life.
Good luck on the next phase of your exciting journey to culinary greatness.
xx.
Michelle on 02 Apr 2012 at 8:46 am #
Yeaaahhhh top 3! Also you wore the same thing to Halmoni halabujee’s 60th anniversary.
Emily on 03 Apr 2012 at 12:01 am #
Oh my gosh Jess I’m so proud of you! What an amazing accomplishment. Seriously so happy for you.
Good luck in finding your next stage, I hope you will be documenting the experience again!
Jessica on 03 Apr 2012 at 12:00 pm #
Laura- Let me know how your internship goes! It’s always fun to hear about other people’s experiences. Good luck!!!
Jessica on 03 Apr 2012 at 12:01 pm #
Ray- Thankssss, haha you’re in my top 3 in life!!
Jessica on 03 Apr 2012 at 12:02 pm #
Michelle- haha yea! I AM wearing the same thing. Thanks for pointing it out!
Jessica on 03 Apr 2012 at 12:03 pm #
Emily- We need some catching up to do!! Haven’t talked to you ages! Hopefully I’ll make it to New York soon and we can have a little Dean’s Office reunion (ie. just the two of us, plus maybe Jeremy who I haven’t talked to in who knows when?!!)
Haein on 04 Apr 2012 at 11:50 am #
Wow! Congratulations! Still in absolute awe and admiration! Any near future plans or hunches as to what you want to do with you diploma? How exciting!
Jessica on 04 Apr 2012 at 12:28 pm #
Haein- Thanks so much! I’m not sure what the future holds, but right now I’m doing a stage in a restaurant for two months. We’ll see what happens after!
Lynne on 04 Apr 2012 at 3:39 pm #
Congratulations on graduating! wow top 3 that is great!
Grace on 04 Apr 2012 at 11:13 pm #
Congrats! What an accomplishment – I’ve loved reading all of it, too!
Jessica on 05 Apr 2012 at 2:34 pm #
Grace- Thanks so much!!!
Jessica on 05 Apr 2012 at 2:36 pm #
Lynne- Thank you!! And thanks for continuing to visit my blog!!!
hungry dog on 10 Apr 2012 at 5:08 pm #
Congratulations–all of your (very) hard work has paid off. I’ve loved reading about your experience–both pastry and cuisine–and can’t wait to see what you do next.
Camille on 22 Apr 2012 at 11:33 pm #
Congratulations! And you didn’t get top three for nothing- you earned it! Go get em!
Jeremy on 10 Sep 2012 at 10:33 am #
Congrats! I plan on attending LCB Paris as well in January 2013. Would you care to explain how the application process works? Do most people who apply get accepted into the pastry program?
LCB states that there is a 1500 euro non-refundable deposit. Does this mean that you pretty much get in if you apply and pay the deposit? What happens if you don’t get in? Do they simply keep your deposit?
thanks!
Jessica on 12 Sep 2012 at 7:26 pm #
Jeremy- That’s great! As far as I know applying and getting accepted to LCB isn’t very hard, but for specific questions about the deposit you should contact the admin staff. When I applied nearly three years ago I had to submit a fill out form (name, birthdate, etc), and write a personal statement as to why I wanted to go to LCB Paris. There may have been additional photocopies of ID/other formal documents that needed to be sent, but I’m not 100% sure. The LCB Paris site is pretty helpful with that, and I think if you don’t want to apply online, you can also request a paper copy which is mailed to you.
Hope that helps! Good luck with everything!
Joe on 21 Feb 2013 at 6:38 pm #
I am planning to go to LCB Paris in March of 2014 fo Le Grand Diplome and I was wondering if an externship is required before graduation?
Jessica on 04 Mar 2013 at 9:08 am #
Joe- Unless the rules have changed since I was there, the internship is optional and not required to receive the diploma. Wish you all the best at LCB!