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!
Lesson 14: Tronçons de Colin Poches, Sauce Hollandaise
Lesson 15: Filets de Barbue Dugléré
Lesson 16: Coeur de Contrefilet Rôti et Pommes Mousseline
There’s one chef who doesn’t really like it when I take out my clunky camera, so I took the roasted sirloin filet picture after he had done the tasting.
Lesson 17: Boeuf Bourguignon
Lesson 18: Beignets de Gambas, Sauce Tartare and Souffle Fromage
Although my souffle didn’t rise straight, it was such a nice change of pace to use some patisserie techniques. I really, really miss pastry and wish we made desserts during practical. I feel like there’s always a little battle going on inside me: cuisine vs. patisserie. I can’t decide which one I like better, or rather which one I’m more talented in.
Lesson 19: Blanquette de Veau
I’m really interested in plating and am always trying to do my dressage a little differently than the chef. The below blanquette de veau plate is a clear example of how awful “different” can turn out. I can this idea of a sort of yin and yang, two complementary curvy lines between the rice and meat, but obviously didn’t work. Looks like a game of polka-dots gone wrong.
Lesson 20: Tournedos Grillés Sauce Béarnaise, Pommes Pont-Neuf
Lesson 21: Côtes de Veau Grand-Mère
I really struggled during this practical, and even scrambled to put everything together in the end. But, I think the end product came out well. One of the chefs even commented that the cuisson was perfect. Not that I’ve been doing poorly, but it’s been awhile since I’ve heard a good complement like that, and it’s definitely something I needed to boost me up a little.
Gozde says
Jessica,
sorry that you feel homesick. Hope that you will feel better when you go for winter break. Your creations look tasty. Plating is like another world beside cuisine and patisserie.
Hoping to be able to join LCB soon.
love,
G.
Jessica says
Gozde- I know! Let me know when you finally decide to go!
parisbreakfast says
It’s called the ‘Summer Doldrums’
Fairly common sorry to report…ahem
You’re in school to fall on your face.
Better there then outside no?
To heck with the instructor and cameras..Jeeze
You pay all that $$$ and they try to control everything!
Your plates look damn pretty to me and I shot at the James Beard house – admittedly the blanquet is not my cup of tea even if it was inside a Ispahan macaron – horrid idea!
You don’t have to make any life decisions yet do you?
Go dance at one of those Parisian weekend things where you take a boat to get there – I forget what they’re called..
Just try to remember how many would LOVE to be in yr shoes this minute even if the Fr go out of their way to make life miserable. It’s the French way, not about you.
Go to WH Smith and read PARIS WAS OURS – the chapter by Patric Kuh on working in a Fr restaurant kitchen -sheer daily torture. Or click on the page in my post.
http://parisbreakfasts.blogspot.com/2011/06/paris-was-ours.html
I like the look of your souffle-it has character and doesn’t look like it came from Waitrose etc.
Bonne chance 🙂
Jessica says
ParisBreakfast- Haha, I like your comment on souffle character! I need to check out that book! Thanks for the recommendation.
parisbreakfast says
PS
I bet they give the instructors les lecons in ‘Intermittent gratification’
Camille says
Your pictures make me hungry! I’m so glad you’re having fun in the class, and that you’re staying ’til the end of the year. I’m back now, we need to get together again. 🙂
Jessica says
Camille- Yesyes! We need to do some ice cream tastings! (but hopefully not on one of these rainy days).
Merisi says
Warm hugs from V. (that little bird called Carol directed me to your blog – I am grateful she did)!
Jessica says
Merisi- Thanks for visiting! Glad to be introduced to your blog too!
Emily says
Sorry to hear about the homesickness Jess. I’m glad you’ll get to visit home soon though, and the food from cuisine looks great! Congratulations on deciding to complete the cuisine diplome too!! Hang in there, it will all be worth it.
Jessica says
Emily- Thanks!! We need to email again soon!
michelle says
I feel homesick too. 🙁 I miss bbalee and hanging out with the family in Korea. Fingers crossed that I can go this winter.
Jessica says
Michelle- We have to ALL be there!! It’s going to be one of the last times before you turn into Mrs. Kim.
michelle says
i’m keeping my last name!!!
hungry dog says
Everything is so lovely! But, I am sorry you are feeling homesick. I don’t suppose there’s more than one cure for that! Hopefully by now, though, that feeling has passed a little, and it’s good that you have a trip to Korea on the books.
babycakes says
shes keeping her last name!! lolol 😀
the plating turned out nicely jess stop being so hard on urself! i love looking at the photos of the stuff i’ve tasted hahaha