I got offered a job!
Entries Tagged as 'le cordon bleu'
Posted on: May 27, 2012
Posted on: May 13, 2012
A lot has changed in the past month and a half I’ve been absent. I went from trimming vegetables in the basement kitchen to working service and making desserts. It was sort of by chance that I was switched from cuisine to patisserie, but the realization that I belonged in pastry began to arise soon after I started my stage. In my gut I just felt like I was more interested and suited for patisserie. A random side comment about that to the chef, and a few days later I was making desserts.
Posted on: April 1, 2012
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.
Posted on: March 16, 2012
I passed my exam! How well I did…we have yet to find out, but I’m so relieved that it’s over.
Posted on: March 14, 2012
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.