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?).
Can’t believe we’ve already come to the end of another term. Three months really fly by, but when I think about everything I’ve learned and how I’ve grown in the cuisine kitchen, I am quite amazed! I’m still not 100% confident, and definitely not 100% confident for the practical exam tomorrow, but hopefully after practicing turning some artichokes and trussing the chicken in my fridge, I’ll feel a little better.
Continue reading
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!
Continue reading
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.
Life has been so busy lately that I haven’t been able to update in awhile. I have a slew of exciting posts that I hope to get up soon, but first I want to make a little update about my cuisine course. I was really unsure about how I would do, and almost sure that I wouldn’t continue with the full diploma, but I realized that I really love cooking. It’s an entirely different world from patisserie, but in a way I feel more comfortable with it. There’s a sense of freedom and instinct involved that I enjoy and bounce off of. It’s too early to tell if I’ve change to a cuisine girl, but the competition is coming in close.