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	<title>Jessica&#039;s Dinner Party &#187; le cordon bleu</title>
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		<title>Superior Cuisine: 6-10</title>
		<link>http://www.jessicasdinnerparty.com/2012/01/superior-cuisine-6-10/</link>
		<comments>http://www.jessicasdinnerparty.com/2012/01/superior-cuisine-6-10/#comments</comments>
		<pubDate>Tue, 24 Jan 2012 21:00:06 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[europe]]></category>
		<category><![CDATA[france]]></category>
		<category><![CDATA[le cordon bleu]]></category>
		<category><![CDATA[paris]]></category>
		<category><![CDATA[thoughts]]></category>
		<category><![CDATA[arancini]]></category>
		<category><![CDATA[croustillant d'agneau]]></category>
		<category><![CDATA[dorade poelee]]></category>
		<category><![CDATA[encornets farcis au risotto]]></category>
		<category><![CDATA[filets de rouget en ecailles de pommes de terre]]></category>
		<category><![CDATA[flan brocoli]]></category>
		<category><![CDATA[gnocchis aux herbes]]></category>
		<category><![CDATA[mitonnee de souris d'agneau]]></category>
		<category><![CDATA[pigeonneau en habit vert]]></category>
		<category><![CDATA[ses cuisses farcies]]></category>
		<category><![CDATA[sifflet de salsifis]]></category>
		<category><![CDATA[superior cuisine]]></category>
		<category><![CDATA[tagine de legumes]]></category>
		<category><![CDATA[tartelettes de champignons]]></category>

		<guid isPermaLink="false">http://www.jessicasdinnerparty.com/?p=2296</guid>
		<description><![CDATA[Nothing too profound or incredibly exciting has happened in the past five lessons, except for the fact that I got sick! Again.  It&#8217;s seriously amazing how many times I&#8217;ve gotten sick in Paris.  Maybe my body just doesn&#8217;t have the proper French immune system?  I don&#8217;t know.  In any case, I made it to all [...]]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>The Last Term: Superior Cuisine</title>
		<link>http://www.jessicasdinnerparty.com/2012/01/the-last-term-superior-cuisine/</link>
		<comments>http://www.jessicasdinnerparty.com/2012/01/the-last-term-superior-cuisine/#comments</comments>
		<pubDate>Sun, 15 Jan 2012 22:51:13 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[le cordon bleu]]></category>
		<category><![CDATA[paris]]></category>
		<category><![CDATA[thoughts]]></category>
		<category><![CDATA[bar en croute facon coulibiac]]></category>
		<category><![CDATA[caille et ris de veau aux shiitakes]]></category>
		<category><![CDATA[chartreuse de homard]]></category>
		<category><![CDATA[cotes d'agneau maintenon gratin de blettes]]></category>
		<category><![CDATA[saint-pierre aux epices rouges riz sauvage]]></category>

		<guid isPermaLink="false">http://www.jessicasdinnerparty.com/?p=2182</guid>
		<description><![CDATA[It&#8217;s only been a week and a half since school started, but it feels like we never left.  The transition between intermediate and superior has been almost seamless.  Half of my practical group is different, but I think the slight change in dynamic has been for the better.  We work together well and watch out [...]]]></description>
		<wfw:commentRss>http://www.jessicasdinnerparty.com/2012/01/the-last-term-superior-cuisine/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Intermediate Cuisine Exam</title>
		<link>http://www.jessicasdinnerparty.com/2011/11/intermediate-cuisine-exam/</link>
		<comments>http://www.jessicasdinnerparty.com/2011/11/intermediate-cuisine-exam/#comments</comments>
		<pubDate>Sat, 12 Nov 2011 05:37:04 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[europe]]></category>
		<category><![CDATA[france]]></category>
		<category><![CDATA[le cordon bleu]]></category>
		<category><![CDATA[paris]]></category>
		<category><![CDATA[thoughts]]></category>
		<category><![CDATA[exam]]></category>
		<category><![CDATA[intermediate cuisine]]></category>

		<guid isPermaLink="false">http://www.jessicasdinnerparty.com/?p=1947</guid>
		<description><![CDATA[It was a difficult term and an equally difficult exam, but I passed! I&#8217;m off to Superior in January. As I mentioned in my last post, I had a lot of trouble feeling in sync throughout Intermediate.  It wasn&#8217;t a great feeling to have while preparing for the exam, but I tried my best to [...]]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Intermediate, The Second Half</title>
		<link>http://www.jessicasdinnerparty.com/2011/11/intermediate-the-second-half/</link>
		<comments>http://www.jessicasdinnerparty.com/2011/11/intermediate-the-second-half/#comments</comments>
		<pubDate>Thu, 03 Nov 2011 22:36:32 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[europe]]></category>
		<category><![CDATA[france]]></category>
		<category><![CDATA[le cordon bleu]]></category>
		<category><![CDATA[paris]]></category>
		<category><![CDATA[thoughts]]></category>
		<category><![CDATA[bar en croute]]></category>
		<category><![CDATA[cassoulet]]></category>
		<category><![CDATA[chotten de lotte]]></category>
		<category><![CDATA[cotes d'agneau champvallpon]]></category>
		<category><![CDATA[filet d'agneau aux dattes et romarin]]></category>
		<category><![CDATA[filet de rascasse et saint pierre en bouillabaisse]]></category>
		<category><![CDATA[filet de veau un risottoe cremeux sauce asperges]]></category>
		<category><![CDATA[flan celeri]]></category>
		<category><![CDATA[galette feuilletee au bar marine]]></category>
		<category><![CDATA[paupiettes de filets de sole]]></category>
		<category><![CDATA[pave de cabillaud poele]]></category>
		<category><![CDATA[pave de oeuf poele]]></category>
		<category><![CDATA[quenelles de sandre sauce nantua]]></category>
		<category><![CDATA[tournedos de lapin aux pruneaux]]></category>

		<guid isPermaLink="false">http://www.jessicasdinnerparty.com/?p=1929</guid>
		<description><![CDATA[It&#8217;s felt like a really long semester, but tomorrow Intermediate finally comes to an end.  To be honest, I feel like I&#8217;ve been struggling a bit with motivation and being present this term.  I have no idea why, but for the majority of Intermediate, I&#8217;ve felt a little off my &#8220;game,&#8221; and slow.  Maybe it&#8217;s [...]]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>The Real True Blood</title>
		<link>http://www.jessicasdinnerparty.com/2011/10/the-real-true-blood/</link>
		<comments>http://www.jessicasdinnerparty.com/2011/10/the-real-true-blood/#comments</comments>
		<pubDate>Thu, 06 Oct 2011 07:30:50 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[europe]]></category>
		<category><![CDATA[france]]></category>
		<category><![CDATA[le cordon bleu]]></category>
		<category><![CDATA[paris]]></category>
		<category><![CDATA[thoughts]]></category>
		<category><![CDATA[coq au vin]]></category>
		<category><![CDATA[coq en barbouille]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[intermediate]]></category>

		<guid isPermaLink="false">http://www.jessicasdinnerparty.com/?p=1911</guid>
		<description><![CDATA[If vampires were real and True Blood available in stores, this is what it would look like&#8230;but probably in better packaging. We used this ingredient to make Coq au Vin or as LCB fancily calls it, Coq en Barbouille.  The recipe is very similar to boeuf bourguignon, but made with rooster and the addition of [...]]]></description>
		<wfw:commentRss>http://www.jessicasdinnerparty.com/2011/10/the-real-true-blood/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Poultry and Stuffing</title>
		<link>http://www.jessicasdinnerparty.com/2011/10/poultry-and-stuffing/</link>
		<comments>http://www.jessicasdinnerparty.com/2011/10/poultry-and-stuffing/#comments</comments>
		<pubDate>Mon, 03 Oct 2011 21:28:22 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[europe]]></category>
		<category><![CDATA[france]]></category>
		<category><![CDATA[le cordon bleu]]></category>
		<category><![CDATA[paris]]></category>
		<category><![CDATA[thoughts]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[farce]]></category>
		<category><![CDATA[forcemeat]]></category>
		<category><![CDATA[intermediate]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[stuffing]]></category>

		<guid isPermaLink="false">http://www.jessicasdinnerparty.com/?p=1888</guid>
		<description><![CDATA[Intermediate has been moving at full speed, and here are my thoughts so far: 1. There are many different ways to cook poultry. 2. There are many types of food that can be stuffed. 3. Chefs like to use as many types of pots/pans/bowls as possible (extra credit: how many recipients are in use above?). Lesson 1: Poulet [...]]]></description>
		<wfw:commentRss>http://www.jessicasdinnerparty.com/2011/10/poultry-and-stuffing/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Basic Exam Thoughts</title>
		<link>http://www.jessicasdinnerparty.com/2011/08/basic-exam-thoughts/</link>
		<comments>http://www.jessicasdinnerparty.com/2011/08/basic-exam-thoughts/#comments</comments>
		<pubDate>Wed, 24 Aug 2011 20:21:52 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[europe]]></category>
		<category><![CDATA[france]]></category>
		<category><![CDATA[le cordon bleu]]></category>
		<category><![CDATA[paris]]></category>
		<category><![CDATA[thoughts]]></category>
		<category><![CDATA[basic cuisine]]></category>
		<category><![CDATA[exam]]></category>

		<guid isPermaLink="false">http://www.jessicasdinnerparty.com/?p=1838</guid>
		<description><![CDATA[This was my exam!  Just kidding!  I didn&#8217;t have time to take a picture of my final dish, so I decided to post a festive picture of the Baked Alaska the chef made during the last demo. Very reminiscent of the holidays, no? Thanks to all the well wishes and good lucks, I passed the [...]]]></description>
		<wfw:commentRss>http://www.jessicasdinnerparty.com/2011/08/basic-exam-thoughts/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>The Last of Basic Cuisine</title>
		<link>http://www.jessicasdinnerparty.com/2011/08/the-last-of-basic-cuisine/</link>
		<comments>http://www.jessicasdinnerparty.com/2011/08/the-last-of-basic-cuisine/#comments</comments>
		<pubDate>Thu, 18 Aug 2011 08:46:09 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[europe]]></category>
		<category><![CDATA[france]]></category>
		<category><![CDATA[le cordon bleu]]></category>
		<category><![CDATA[paris]]></category>
		<category><![CDATA[thoughts]]></category>
		<category><![CDATA[basic]]></category>
		<category><![CDATA[boeuf strogonoff]]></category>
		<category><![CDATA[canette rotie]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[escalope de veau a la viennoise]]></category>
		<category><![CDATA[filets de daurade poeles au fenouil]]></category>
		<category><![CDATA[magret de carnard a l'orange]]></category>
		<category><![CDATA[meadaillons de porc]]></category>
		<category><![CDATA[pommes dauphine]]></category>
		<category><![CDATA[poulet saute a l'estragon]]></category>
		<category><![CDATA[terrine de poisson chaude]]></category>

		<guid isPermaLink="false">http://www.jessicasdinnerparty.com/?p=1823</guid>
		<description><![CDATA[Can&#8217;t believe we&#8217;ve already come to the end of another term.  Three months really fly by, but when I think about everything I&#8217;ve learned and how I&#8217;ve grown in the cuisine kitchen, I am quite amazed!  I&#8217;m still not 100% confident, and definitely not 100% confident for the practical exam tomorrow, but hopefully after practicing [...]]]></description>
		<wfw:commentRss>http://www.jessicasdinnerparty.com/2011/08/the-last-of-basic-cuisine/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>More Basic Cuisine</title>
		<link>http://www.jessicasdinnerparty.com/2011/08/more-basic-cuisine/</link>
		<comments>http://www.jessicasdinnerparty.com/2011/08/more-basic-cuisine/#comments</comments>
		<pubDate>Mon, 01 Aug 2011 19:47:04 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[europe]]></category>
		<category><![CDATA[france]]></category>
		<category><![CDATA[le cordon bleu]]></category>
		<category><![CDATA[paris]]></category>
		<category><![CDATA[thoughts]]></category>
		<category><![CDATA[basic]]></category>
		<category><![CDATA[bearnaise]]></category>
		<category><![CDATA[beignets de gambas]]></category>
		<category><![CDATA[blaquette de veau]]></category>
		<category><![CDATA[boeuf bourguignon]]></category>
		<category><![CDATA[boeur de contrefilet rotie]]></category>
		<category><![CDATA[colin poches]]></category>
		<category><![CDATA[cotes de veau grand-mere]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[filets de barbue duglere]]></category>
		<category><![CDATA[hollandaise]]></category>
		<category><![CDATA[pommes mousseline]]></category>
		<category><![CDATA[pommes pont-neuf]]></category>
		<category><![CDATA[tartare]]></category>
		<category><![CDATA[tournedos grilles]]></category>

		<guid isPermaLink="false">http://www.jessicasdinnerparty.com/?p=1796</guid>
		<description><![CDATA[I&#8217;ve been going through a bit of an emotional up and down the last couple of weeks.  It&#8217;s been a combination of frustration at my current skill level and being homesick.   I&#8217;ve set such high expectations for myself this time around, that any set back or error is such a disappointment and let down. [...]]]></description>
		<wfw:commentRss>http://www.jessicasdinnerparty.com/2011/08/more-basic-cuisine/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>The Bunny Rabbit</title>
		<link>http://www.jessicasdinnerparty.com/2011/07/the-bunny-rabbit/</link>
		<comments>http://www.jessicasdinnerparty.com/2011/07/the-bunny-rabbit/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 06:00:12 +0000</pubDate>
		<dc:creator>Jessica</dc:creator>
				<category><![CDATA[europe]]></category>
		<category><![CDATA[france]]></category>
		<category><![CDATA[le cordon bleu]]></category>
		<category><![CDATA[paris]]></category>
		<category><![CDATA[thoughts]]></category>
		<category><![CDATA[basic]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[lapin]]></category>

		<guid isPermaLink="false">http://www.jessicasdinnerparty.com/?p=1789</guid>
		<description><![CDATA[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&#8217;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 [...]]]></description>
		<wfw:commentRss>http://www.jessicasdinnerparty.com/2011/07/the-bunny-rabbit/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
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