"White Women Can Jump... Rungis Visit!"

Hello family and friends!

A few weeks ago my Superior class (both cuisine and pastry) went to Rungis, the world’s largest market. Ok, you might be saying to yourself, “SB, come now, stop with the exaggerations…” Seriously, it truly is the world’s largest market, occupying 320 hectares and employing more than 15,000 who direct the constant arrival of meat, poultry, dairy, seafood, produce and flowers. The market awakens every morning at three am to the arrival of trucks delivering the freshest produce from around the world. Fish from the Atlantic Ocean and Mediterranean Sea arrive daily by truck in order to ensure the freshest quality. Cheeses from Italy, Spain and France are also delivered by truck. Trains are used to bring the bulkier, less fragile produce.

Time out… did you know that France produce more than 250 different types of cheeses?! General Charles de Gaulle once remarked, "How can you govern a country that produces 246 cheeses?" No, no... put your hands down... that was a rhetorical question... (oh by the way... parents, I suggest that you school your children in the art of vocabulary at a young age... known as "Word-Bird" in my family... my dad blessed my brothers and me with a skill-set which we continue to develop today... although I must admit, my brothers were much more determined to succeed in this area... resulting in me feeling foolish as I continued to keep my hand elevated after a teacher told me, "that was a rhetorical question" in third grade... what does rhetorical mean?) hehe, but I digress...

A few more facts, then on to more entertaining SB stories. So why such attention to detail with organization of transportation/fresh quality standard? Well… in the eighteenth century, François Vatel (one of the most famous French Chefs) was organizing a banquet in honor of Louis XIV. During said banquet, the arrival of the fish was en retard (late). Due to his perfectionist behavior, Vatel committed suicide because the meal was not flawless. Wow… pretty extreme (thank you captain obvious… sometimes I can be so profound…) But seriously, sometimes unfavorable circumstances occur in life… c’est la vie! We have to learn to pick ourselves up, brush off the dirt, and try again. Never, never, never give up!

My class was scheduled to meet in front of the Vaugirard Metro station at 6.15 in the morning. I woke up in the morning, made breakfast while dancing to music and sprinted down the nine flights of stairs… leaving myself five minutes to arrive on time. But not to worry! Because I live only a few minutes from the Metro, I arrived in fashionable time (on time, mind you!) – though I admit, it was a quick dash/full out sprint. I spotted the herd of students and greeted my friends as we waited for the bus.

While on the bus we were given mandatory hats and coats to wear inside of the different market buildings. Since we arrived around seven, the fish market was already finished (they begin at three in the morning!) however, we were able to visit the meat, poultry, dairy, fruits, vegetables and flower sections. I must admit, I was impressed with every section. I have never seen anything like the meat market before… as you can see from my pictures, the skinned animals were very clean and organized. The quantities, types and sizes of cheeses lined the walls as far as the eyes could see!

My favorite section was that of the fruits and vegetables. The produce was absolutely gorgeous… vibrant, shining colors! I definitely wanted to start cooking right then and there! Ok, definitely not possible, but I did feel like an infant in a candy shop! I kept falling behind our group as I was snapping photos left and right! I could not help but photograph the beautiful arrangements, fresh produce, and brilliant colors! (uh oh… I’m beginning to act like my mom with a camera… photo albums multiplying as fast as amoebas!) But hey, it’s worth it!

After we toured the large warehouses, my Superior group ate brunch at a small cafe near Rungis. Because there was a slight nip in the air, we were able to warm our bodies with warm French onion soup! Of course, pictures galore proceeded our lunch in order to remember the wonderful company. As we were waiting for the bus, I entertained the group (yes, white girls can jump… see first picture on blog!) Fortunately I landed without twisting an ankle :)

After arriving back at Cordon Bleu, Claudia, Cristina, Neva and I went to Galeries Lafayette, as well as A.Simon. At Galeries Lafayette, there was an advertisement for the Lafayette gourmet cooking instruments. I wonder what my Chefs would think if I wore glamorous Chef apparel, such as the one pictured? I think my glitter will do for now! We then walked to A.Simon in order to sharpen my knives. I always sharpen my knives before every practical with my hand-held sharpener. However, it is important to keep the edge razor-sharp in order to have clean cuts. Thus, A.Simon will professionally sharpen knives and voila! As good as new! While in the store, I found an oversize spatula and whisk… definitely easily entertained after finding the enormous monstrosities!

More to come soon, as I have a plethora of stories to tell!! The past week has been incredibly busy preparing and finishing my exams!!! I graduate tomorrow and will write about the ceremony, as well as many other events!!

All my love to each and every one of you from Paris!!

SB =)

Ps- Happy First Wedding Anniversary to my precious Eh Steve and Suz!!! :)

The Final Countdown...

Hello family and friends!!!

Well… today was a bitter-sweet day… the ambiance in the kitchen was indeed jovial (as usual with our class!) – however, I admit that there were a few periods when I was overcome with grief due to the fact that today was our last cuisine practical!! I cannot even begin to describe how much I have absolutely adored each and every single day at Le Cordon Bleu. I will dearly miss each of my Chefs, as they will always have a special place in my heart. They have blessed me with their knowledge, patience, willingness to help and positive attitudes. After practical, Claudia asked me if I thought that our Chefs ever tired of repeating the same directions/techniques to each class time and time again. I believe that certain individuals have the gift of teaching… each of my Chefs possess this trait. They clearly adore their jobs (hence the positive attitudes and smiles) and are brilliant at explaining techniques. I am constantly amazed with their patience and willingness to lend a helping hand. Not only are they teachers, but they are leaders, artists and scientists. I know that as I move on to my stages (internships) and eventually my job, I will continue to perfect and hone the skills which I learned from my cherished and respected Chefs at LCB.



Last Friday we had our Superior class dinner at Lassere. The restaurant was, needless to say, phenomenal. René Lasserre first began the bistro-hangar in 1942 and it rapidly acquired the reputation as one of the best places to dine in Paris. The elegant and glamorous 18^th century-style décor have attracted guests from around the world… Marc Chagall, Salvador Dali, Audrey Hepburn, Romy Schneider, the LCB Superior class… oh wow, how did we happen to make the list?! Ultimately, the food was wonderful and the company was outstanding. We laughed and enjoyed one another throughout the entire dinner. I am definitely going to miss our class. Although our group is composed of individuals from around the world with different cultures, ethnicities, religions… we come together and are a solid team while we are in the kitchen. It is quite brilliant, really!

My cuisine and pastry written exams were last week. Although the exams were difficult, I tried my very best. I cannot worry about the outcome because I know that I studied hard and refused to give up during the test. All that I can do is my very best and be joyful with the outcome. I am not here to be the best in my class (obviously, as I had absolutely no culinary experience whatsoever prior to my arrival in Paris… “what’s a reduction?”). I am here to learn everyday, as well as to be a positive and encouraging hard-worker/friend. I purchased the LCB culinary textbooks and have been soaking up the information like a little sponge. I am absolutely fascinated to learn about food… its composition, the affects on the human body regarding nutrition, how different textures complement one another. I am constantly researching online about different products, reading recipes, experimenting in my petite kitchen. In order to succeed in the culinary world, one must continue to learn about food and have the confidence to take (smart) risks.

I never knew that I could love something so much… this is my passion! I remember… not even a year ago… walking across the stage at Miami University… Accounting degree in hand… and thinking… “I am moving to Paris in two-weeks. What in the world am I getting myself into?” After stepping off the plane, I have never looked back. I admit, it was challenging for me to stop swimming while in university; however, I do not regret that decision in any way, shape or form. When that door was closed, I knew that it was time to move on to bigger and better things. Taking that leap of faith and searching for the next open door was a bit troubling at first; however, after surrendering to the fact that yes, life does go on, I was ready for a new adventure. By willing to try something new, I have found what I truly love in life (all thanks to my dad for bringing up the idea of “culinary school in Paris” during Easter dinner of my Junior year… he knows me too well!) Although I only have about two weeks left at Le Cordon Bleu, I am going to enjoy each day to the fullest! Although my studies will be formally completed, I will always represent Le Cordon Bleu in the kitchen. Since my Chefs will always be in my heart, they will always be very influential to my cooking.

My ultimate goal when beginning classes at LCB was to learn as much as possible, as well as be an encouraging student. I truly hope that I have left a part of myself, as I know that I have been blessed with so much: knowledge, laughter, confidence, friendships, love and truly the joy of cooking. I hope that I will be able to continue to share my experiences and passion to others in the future! And who knows… perhaps one day my Chefs will find a dusting of glitter at LCB and remember our joy =)

All my love from this glorious City of LIGHT!

SB =)