“Just remember... anyone can cook” – Ratatouille

Hello family and friends!

First of all, I have to apologize for the horrid delay in my update! I will spare you the details in the problems of acquiring a new phone line/internet service – but I now have internet service and a phone which actually works! Thus, will be able to send more Paris notes to everyone in the future! I also had my written and practical exams which required more study time than anticipated! But no worries because… guess who passed her basic cuisine and pastry courses… I will give you a hint – her name begins with “S” and rhymes with “arah.” I cannot believe that my first course at LCB is finished already! My pastry exam was last Thursday and culinary was the following day. In order to prepare for the exams, we were given eight recipes for pastry and ten recipes for cuisine to memorize. We did not have to memorize the ingredients (they were given to us during the exam), but we did have to memorize how to prepare and plate our final “masterpieces” (aka – hope that it tastes great and that the presentation looks appetizing). I rarely miss class unless due to a random SB adventure (something is coming to mind… perhaps running the streets of Paris in pajamas? Well, you know… the usual!) A “Carte de Sejour” is required in order to remain in Paris for an extended period of time. In order to obtain my “golden ticket,” I had to go to the immigration office during my appointment (which they determine). Of course, my appointment was during a pastry demo class at LCB when Chef prepared a ‘Charlotte de Poir’ (traditional French cake with ladyfingers and pear mousse). Because I was unable to attend the demo, I was unable to go to the practical (not a happy camper!) and thus, I never had the opportunity to make the Charlotte de Poir. No problem, right? Charlotte de Poir was one of the recipes on our recipe list, but what were the chances that I would have to make this during the exam? Slim to none. Before the exam began, my classmates and I were eagerly dancing in anticipation to enter the kitchen. (ok I admit… I was dancing, they were laughing). Chef came with a bowl and we chose colored chips – red, blue and yellow. I chose red. Charlotte de Poir. Sweet. If there was an Olympic event in which an individual can choose the wrong colored chip, I do believe that I would be awarded the gold medal. Blue was the pear tart and yellow was the moka genoise (all recipies that I had made before). Rather than dwell on the fact that the exam was the first time for me to make this cake, I decided to embrace the challenge with open arms and sharpened knives. Bring it on. Fortunately I had studied the notes and pictures that my friends had taken during class. I knew how to create the lady fingers in my head, now I just had to use my lady fingers and physically construct the dessert. The room was relatively quite, aside from the warp-speed wisking of eggs whites against bowls and random shouts of “chaud!” “oui, Chef!” or “derrière!” (translation: ‘hot!’ ‘yes, Chef’ or ‘behind!’). Chef walked around and would occasionally lend a helping hand to each of the students. Everyone finished within the two and one-half hour time limit, cleaned our work areas, and left the kitchen. A jury of Chefs (from various restaurants/hotels in Paris) graded our final dishes. We were required to leave the kitchen immediately after finishing in order for our dishes to remain anonymous during the grading. Unfortunately we were unable to hear the feedback/criticism of the jury. However, I was thankful that I was able to create the Charlotte de poir in my first attempt (being the exam!). The following day was my cuisine exam. Two recipies were assigned during the exam – roasted chicken with jus and fennel fish. My draw: fennel fish. I was thankful to receive this recipe being that I had made it fairly recently (within the past two weeks) and it was still fresh in my mind. I worked at the end of the counter, near the sinks. During the exam, we had two assistants (also students at LCB) who retrieved ingredients in case Chef decided that a student needed more of another ingredient/some other reason. Two of the quite Korean women were our assistants for pastry. Fernando and Juan were assistants for cuisine. They happened to be standing next to the sinks and – needless to say, were terribly entertaining. In order to make my fish sauce, I had to make a fish fumet which requires fish bones. After cutting off the head, I cut my filets (clean cuts – success!) and chopped the bones and head into smaller pieces in order to be washed and used in the fumet (cleaner bones = clearer fumet = excellent). I removed the eyes from the head and discarded them into a bowl next to me (talk about keeping a watchful eye on someone…) While Chef was at the other end of the room, the guys took the eyes and were trying to distract me by making me laugh with the fish eyes. It was a great day for a competition so I focused on my dish and ignored their comical gestures (even Chef was laughing). Instead of using crème fresche for my sauce (it was not in the kitchen), we used regular liquid cream instead. No problem! I plated my dish on time, cleaned my work area and relaxed with the other students in the Winter Garden (student “hang out” area at school). We talked briefly, and then returned to our humble abodes in order to nap and prepare for a wonderful night of celebration. LCB organized a student party (always at the end of exams) on a boat on the Seine. I had such a wonderful time dancing with my fellow friends and students! Being that we always see each other in our pristine-white uniforms, we had a riot dressing to the nines (yes, obnoxiously-glitzy as usual). Alexandra and Marni were laughing because I was the only one who danced straight for (almost) two hours. It was a day full of my favorite activities: body-combat class at ClubMed (gym in Paris), making food in a ‘challenging’ atmosphere, creatively plating, dressing up and dancing with friends! Needless to say, I slept very well!

Yesterday we had our diploma ceremony at school. The Basic cuisine and pastry graduation is held at LCB, while the Intermediate and Superior ceremonies are located in a more formal gathering. Our Chefs were seated on stage as we adoringly snapped a plethora of photos. Such rock stars. Normally the Chefs have very confident presences in the kitchen (as they should since they can create unbelievable dishes!). However it was adorable to see them sheepishly and humbly fidget on the stage as they were introduced and their accomplishments in the culinary world were announced. As our names were announced, we walked to the stage, received our certificates, smiled for the cameras and added our John Hancock to a large book in order to document the occasion. I have been very blessed in having such a small class at LCB. After the ceremony, the Chefs had prepared a gorgeous spread/reception at LCB. I had a wonderful time talking with the Chefs and (of course) taking more pictures! My cuisine class was composed of twenty students; fourteen in pastry. Thus, we have been able to form stronger bonds with our Chefs (there will be sixty students in the new Basic cuisine and pastry classes!). Everyone enjoyed the time to visit and celebrate, outside of the classroom setting. I promised my Chefs that I would continue to improve my skills as I begin Intermediate in four days! I am absolutely looking forward to trying my best everyday, learning, remaining positive (despite the circumstances) and creating wonderful dishes!

In the meantime, I am currently seated on an airplane. Where is my next adventure, you may ask? Prague! Since we had four free days between graduation and the beginning of Intermediate, Alexandra, Claudia, Marni and I decided to explore Prague. Apparently we will have free wifi at our apartment, so I will send my newsletter upon my arrival! I promise to take many pictures and try my very best to stay out of trouble (although somehow adventures always seem to meander into my life… makes for great stories and memories!)

All my love to each of you from Paris (and Prague!),
SB =)

Ps- thank you again for you patience and I promise to keep the updates coming! =)