Out of the three mini trips I did during the past few weeks, I was probably most enamored by Lille. The Flemish brick lined architecture and cute narrow streets made me feel like I was truly transported into my imagination of what small European towns are supposed to look like. Quant and so adorable, half the time I felt like I was walking on a prop set.
Continue reading
It’s been my general goal to visit all the renowned patisseries in Paris before I leave, however, I’ve slowed down quite a bit since I first arrived. My “To Visit” list is ever growing, but my lack of progress is quite embarrassing. It’s a combination of knowing there’s always tomorrow, the fact that I like revisiting places I already know, and lastly because I don’t like to go to patisseries by myself. All of those reasons canceled out when a couple of my friends and I made it a point to visit La Petite Rose before I go to Korea for the holidays.
Continue reading
It’s been a roller coaster of an experience, but I’m glad to say that I (successfully) completed my two month stage, especially because at one point I thought I wouldn’t make it. After working for one week I wrote that although the kitchen was harsh, I was still eager to go back the next week. I ended with, “Talk to me again in eight weeks and my answer may differ.” My answer sure as hell differs, so let’s talk.
Although there are number of hardships and challenges about my stage, there are also a lot of things that are great about my internship. Although the chefs (the two owners) are tough, the other people I work with are nice. There are five other interns/apprentices who are both friendly and helpful. I work mainly with one other intern, who has the same afternoon shift as me. She is my life saver and steady mast! Without her, I probably would be lost and 100x more stressed out. We work for one of the two chef de parties…luckily the nicer one. Although he can get annoyed or frustrated, he never directs it towards us with anger or loud emotions. Unlike the other “upper management” people, he doesn’t have crazy mood swings or outbursts. He’s a good boss.
It has probably been the longest, physically most challenging and taxing week of my life. Working in a kitchen is in no way glamorous or a bed of roses. I spend half of my day wearing these fashionable chef shoes, an awful white hairnet, and a variety of food smells and stains; lovely, no? Putain (fuck) and merde (shit) are probably the two most used words, and I have been criticized as a cochon (pig, which always means dirty and messy in French) and slow many, many times. The chefs are crazy/uptight/angry/unreasonable/scary/insane and I hope I never become like them. My hours are long, our lunch break is 10 minutes, and I work on the weekends…but I’m still looking forward to going back to work tomorrow.
