Jessica's Dinner Party

by jessica yoon

paris

Halfway Through Basic Cuisine

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.

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Roland Garros Sandwich aka St. Moret, Cornichon, and Jambon Sandwich

Roland Garros Sandwich | Jessica's Dinner Party

A couple years ago I wrote about being a tennis fan with my sister and going to the US Open.  I’ve since left New York and haven’t been back, but lucky for me I moved across the world only to land in another city that hosts a Grand Slam. Roland Garros, or the French Open, is played on a clay surface, which makes it different from the more familiar hard court surface of the US Open.  My sister and I loved going to the US Open together, so it only made sense that her Euro trip to visit me coincided with Roland Garros (which ended last Sunday).  I had been to the tournament the previous year and remembered how mediocre but expensive the food was so I decided to pack some sandwiches for us.

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Le Stage: C’est Fini

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.

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Le Stage: It’s Not All Bad

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.

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