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.
Lesson 6: Fuilleté De Poireaux et Oeufs Pochés avec Sauce Albufera (pictured above)
Lesson 7: Crab Bisque
Lesson 8: Consommé and Fromage Sticks
Over the past month, I feel like I’ve improved so much, more than I did during one month of pastisserie. I never really understood why people said baking was harder than cooking, but I understand now. I think it’s harder to master and understand the mechanics of baking verses the freeform nature of cooking. Baking requires the precision of chemistry while cooking involves instincts. I think I’ve been doing well so far and hope to continue to ride this wave through the end of this term.
Lesson 9: Poulet Rôti et Fonds d’Artichaut et Légumes
Lesson 10: Saumon Grillé avec Pommes Byron
Lesson 11: Paupiettes de Veau Bourgeoises
Lesson 12: Suprêmes de Volaille Farcis
michelle says
baking sounds more fun in theory, but maybe i’d enjoy cooking more.
Jessica says
Michelle- We should do a little baking and cooking session to see what you like better!
Vivienne says
Yes i agree, cooking’s def more free form…when i cook it’s all instinct and not really following any recipes (mb that’s why it’s easier to blog about desserts coz its harder to recall what/how much i put into my dinner haha).
good to hear that you’re enjoying cuisine more and more 🙂
i rem i asked you about LCB before and have looked into it further lately…here in aust, its either LCB or this community college (which has the exact same courses but at 1/10 of the cost!) but im also considering studying in the US as well coz there seem to be much more choices over there….
not sure in your research (before you decided on paris :)) whether you came across or know of any good pastry course in the States…doesnt have to be a full on diploma or internationally known, but could be something like a 6 months program etc?
i’ve googled a bit but just dunno how good those institutions i saw are since i’ve not heard of them! so yea would be great if u have any recommendations (if u happen to know a bit about it) 🙂 thanks!!
Jessica says
Vivienne- Before choosing Paris, I looked into two schools in New York: The French Culinary Institute and Institute of Culinary Education. Both courses last about six months but with slightly different curriculums. Neither is better than the other, but I was leaning more towards FCI because they seemed better equipped in dealing with international students. There’s also a very famous pastry school in Chicago called the French Pastry School, which I didn’t consider but know is a good choice. There are a TON of other schools but those are the main big ones that I know of. No matter where you choose to go, I’ve realized that the most important thing is what you make of your education rather than where you get it. Finding the right place that’s going to nurture you in the way you want/need is the best/hardest thing to do. Hope that helps! Keep me updated and let me know if you have any more questions!
Carolina Garofani says
It’s so interesting how you’re thinking of making “the” transition!
I’ve given it some thought too, but every time I cook something at home for myself or friends I realize that’s it – I enjoy making the occasional pasta sauce (and I love making my own fresh pasta), and I can turn a pretty awesome salmon filet, but in my heart I know that I could never trade vanilla, fresh fruit and caramel for onions, hands that smell like fish and butchering/gutting dead things. You’re brave! Good luck again! 😉
Vivienne says
thanks so much again jessica 🙂 ill be comparing a few pastry schools and think through (NY and Chicago sounds exciting – havent been there for ages!). Prob won’t be starting this year, however have just obtained a work experiences at a french patisserie and will start soon! I hope I won’t get treated like dirt and swore at being the unexperienced one there! >< will keep u updated 😉 thanks again!
babycakes says
its nice to see the last 4 photos cuz i ate them all. lololol yum. baaaaaahhhhhh ouiiiiiiiiiii c’etait tellement bon
versuchen Sie diese Web-Seite says
Wow! This blog looks exactly like my old one! It’s on a totally different topic but it has pretty much the same page layout
and design. Superb choice of colors!