In the Zona… Dancin’ Cross the Desert…

Hello family and friends!!

Between graduation from Le Cordon Bleu and the commencement of my stage at Le Meurice, I was blessed with the opportunity of spending a week at home in sunny Arizona. My 25-hour pilgrimage home consisted of meeting a plethora of intriguing characters, catching the occasional shut-eye (while being careful to avoid drooling on my traveling comrades in the tight plane quarters… never a good way to make friends), and anxiously anticipating my short, but glorious, time with family. During my flight from Paris to Philly, I was actually seated next to a French Chef! He was traveling to California in search of work in the States, though it is difficult to attain work visas. I understood, as I would love to remain in Paris and work after I finish my stages… depending also on work visas. It is always something! After landing in Philly, all of the sleepy travelers were herded into the waiting area for the US customs. As I patiently waited in queue, passport in left hand and rubbing the sleep away from my eyes with my right, I noticed the customs official behind the desk at one of the custom station lines… he happened to be the same official who had stamped my passport when I flew home in December. As I approached his window, I could not help but smile and share with him my enlightenment. He paused and replied… “I knew you looked familiar! I have never stamped the same individual’s passport before in my life!” What are the chances? Slim to none? Oh come now… this is the life of SB… stranger things have happened.

After landing in Las Vegas, I literally sprinted to my departing gate, as my plane to Phoenix was already in the boarding phase upon my arrival to the Vegas airport. Rolling carry-on in one hand, check. Purse on shoulder, check. Hand on head to secure my obnoxiously-large hat, check. High-heels, check. Dashing through the airport while dodging innocent bystanders. Priceless. Glorious sight. Ok, I promise… I only hit a few travelers in the airport halls with my carry-on. I wonder how many points that was… and I wondered how my life might have changed irrevocably had I missed my plane (as in the movie "Sliding Doors").

Upon landing in Phoenix, mom found me in the airport and we greeted dad, Mikooo and lil Elle in the car with smiles, hugs and kisses galore! Despite sleep deprivation, I was ecstatic to be home! The first few days of my trip included hibernating/recovering with glorious sleep. I have always had the reputation of “hibernating” for the first few days of vacation time… I usually am working so hard that my body longs for a few days to “come down” and recover. The following evening, we enjoyed a wonderful grilled salmon and veggie dinner and watched as the moonlit-sky reflected upon the pool surface. After dinner, we shared stories and laughed around the dinner table as we were waiting for Ryan to arrive from California. Oh by the way…kids, listen to your parents when they tell you to stop balancing your chair on two legs at the dinner table. Otherwise you will end up sprawled out on the Arizonan floor while laughing so hard that tears fill your eyes. If I sound like I am taking from experience, it is because… well, I am. At least I gave my family a good laugh! No harm done!

On Saturday morning, Julie arranged a meeting with Chef Mel Mecinas, the Executive Chef at the Four Seasons in Scottsdale. Chef graciously gave us extensive tours of the kitchens and grounds at the Four Seasons. I appreciated his advice with my entire heart. He spent so much time sharing his experiences, detailed explanations, wonderful advice… I was so thankful for such an amazing opportunity!!! He inspired me to work even harder during my stages in Paris! Again, I am thankful that he took so much time for me and my family.

Each and every trip to AZ has included the requisite and mandatory mountain hikes. My family has never been out west and not hiked a mountain together. Glorious memories. Especially one trip when I was very young… probably five or six… and I happened to be in a particularly foul mood. Attitude problem. My parents and brothers were having a wonderful time on the trail and, I have no idea why, but apparently I was acting as if I was mad at the world. Seriously, not acceptable. I was sluggishly trailing behind my family, wallowing in my own pity party, and they would constantly try to photograph my absolutely pathetic misery. However, every time that they would turn around with the camera, I would rapidly wisk around… only to capture the back of my head for photographic documentation. Vain little girl… I did not want the camera to catch me in “pouting mode.” Thus, a plethora of pictures of the back of my head in one of the many photo albums at home. And justification of my “I love my Attitude Problem” tee-shirt birthday present from my brothers. I am thankful though… they always kept me in line!

Anyway… after our visit of the Four Seasons, we went to Pinnacle Peak in order to hike in the glorious sunshine! Oh hey, here is another bit of advice… always wear sunscreen. Ok really… do not, I repeat… do not keep valuable objects (aka PURSES) in obvious sight in cars while hiking. Otherwise you might end up with shattered car windows and stolen purses. Again, yes… I am talking from experience. Someone had smashed my brother’s car window and stolen my purse from the back seat. (ok, in reality… it was not even a purse… it was a Coach diaper bag that I use as a purse because I usually carry a large amount of gadgets, whistles and bells). I was devastated because it was my irresponsibility which caused Mikooo’s car window to be smashed! The bandits also smashed the windows of two other cars in the same vicinity. Not cool. Although terribly disappointed, I tried my best not to dwell on the crummy situation. PLEASE learn from my situation! It can happen to anyone! I was forced to spend the remainder of my vacation replacing the many stolen items/police reports/phone calls to replace stolen visas, credit cards, etc. I will spare you the entire list of items stolen (aka my life!) – a few items included visas, credit cards, Paris bank checks, money, four keys to my Paris flat, mailbox, etc, IPOD, digital camera and chargers, OH driver's license, etc. I literally even had my retainer in my purse! My family was huddled into a pow-wow while we were waiting for the police to come to the site (although dad was continuing to ‘pick up the pieces’ of billions of minute shard glass fragments from the car seat). Worthy cause. Upon realizing of my stolen retainer to add to the ever-growing list, I told my family that I might need to visit an orthodontist in Arizona if my orthodontist in Ohio, Dr. Roger Zody, was unable to make a replacement and overnight it before I returned to Paris.

My orthodontist, Dr. Roger Zody, graciously dropped everything, made a new retainer and overnighted it from Ohio to Arizona. Thus, I had a new retainer to take with me to Paris! Again, Dr. Zody, I cannot thank you enough for your help! (hey, at least you know that I am still using my retainer!) However, upon realizing my situation, Julie mentioned that I could “just use hers.” To which I infamously replied, “Dude… it won’t fit.” Instantly realizing that she had been referring to her orthodontist, and not her retainer, a huge smile came to my face and we broke into laughter. But three things for which to be eternally grateful: No one was hurt in the burglary, Julie's purse and Ryan's wallet were hidden in the car and not taken, and I had removed the passport from my purse that morning and left it at home. And we shared a great laugh. Bonus.

Our Easter Sunday included volunteering at a food shelter. With the six of us helping, the time in finishing our tasks was reduced significantly. I really enjoyed the opportunity in helping, though I wish we could have done more. Ryan was able to remain in Arizona an additional day, then drove back to California on Monday. We very much appreciated his entertainment and short, but sweet, visit.

My parents and I also visited the Boyce Thompson Arizona Arboretum during my short visit home(the plethora of pictures included are from the Arboretum.) I grew up visiting the Arboretum and have always loved the breath-taking scenery, desert wildlife and family picnics. Thank you to dad for convincing mom and me to drive out to the Arboretum (as opposed to losing heart and hiking a mountain which was more convenient and closer to home). The day was absolutely stunning. The sun was beaming across the desert floor and the cactus were practically busting forth in bloom. The subtle color of emerald green swept across the mountains as spring was beginning to “sprung.” With trusty camera in hand, I snapped away to my little heart’s content. Photos galore! I also wore my ridiculously-enormous hat, in order to prevent the sun from burning my face (well, it practically shielded my entire shoulders from the sun beams as well!) While we were enjoying the glorious nature hike, we randomly met photographer Gary Johnson [www.AZGMJohnson.com] and his colleague. He asked if he could take our picture for the Arboretum brochure (potentially use) because he liked my large hat! We drove the golf cart to the Clevenger House location. The small stone house was surrounded by roses… cascading down the small mountain, in full bloom… absolutely gorgeous! I was thankful that he stopped us and snapped the pictures… it was a great experience which I will always remember! (I donated my dollar to the Arboretum!) After our adventure in the Arboretum, we dined on Sushi (my favorite!) at RA and I truly treasured my last evening with family.

Back to Paris and I ADORE my stage at Le Meurice. I will send another blog update about my work thus far. Ultimately, I am working hard and I am eternally grateful for this opportunity. Thank you all for your wonderful comments… I truly treasure every word!! Now that my internet is working again, I will be able to communicate with more ease (hence the two updates in one weekend… can you believe it?! I know, almost too much for one’s heart to handle!) I love you all so very very much!!

All my love from Paris,

SB =)

***No travelers were harmed in my mad-dash to make my Las Vegas to Phoenix connecting flight***

ps- mom just had the second and final part of reconstruction surgery (breast cancer survivor!!!) this weekend, so please keep her in your thoughts and prayers for a quick recovery! thank you!! :)

"What... Like it's Hard?"

Let’s get straight to the point, shall we? I passed! I am an official Le Cordon Bleu Grand Diplome graduate! I can honestly say that I am not the same woman that stepped off the plane into this foreign land nine months ago. That being said, I still have a long way to go… maturing and learning each and every single day! However, I am very thankful and blessed that the past nine months of hard work showed during my final exams. Very thankful indeed!

In the movie “Legally Blond,” the main protagonist, Elle, was accepted into Harvard Law School. Due to her bubbly, fun-loving, positive and “stereotypical-sorority-girl” personality, her friends and colleagues were absolutely floored when she was accepted into the prestigious ivy-league. One acquaintance sarcastically remarks, “You got into Harvard Law?” To which, Elle smiles and innocently replies, “What… like it’s hard?” Same equation…replace “Harvard Law” with “Le Cordon Bleu Paris” and “Elle” with “SB.” Square the product, add X and take the derivative… sorry, occasionally my math skills begin to dominate my thinking… but I digress… when I was accepted into LCB, I remember many of my friends remarking, “Funny joke, SB. How in the world would you ever be accepted into LCB Paris? You have absolutely zero experience in the kitchen!” (ok, other than helping my mom with Christmas cookies). Honestly, to this day, I have no idea. However, I cannot even begin to express my gratitude toward LCB for taking a chance with me and allowing me to find what I am passionate about in life. This entire experience has been remarkable – learning new techniques, and… oh I don’t know… actually learning how to cook! – each and every single day. I am ready to step into this incredibly demanding and challenging culinary world. I begin my cuisine stage on April 7^th, at Le Meurice in Paris. [http://www.meuricehotel.com/] Chef Yanneck Alleno is a remarkable young chef who just received his third star Michelin in 2007. Trust me… that is big-time. Huge. Rock-star status. I am absolutely thrilled beyond belief to even have the opportunity to work in the same kitchen with such talent, innovation and precision. I am excited to work under a Chef who is constantly striving to push himself to improve upon his creations every day. Hard work, but oh so rewarding! No fear!

The end of an era at Le Cordon Bleu, but the beginning of a new adventure! My goal during my three-month stage is to gain as much knowledge and experience as possible… become like a sponge and just soak up as much as my brain can retain! I was able to have a slight gaze into the intense culinary world during my final exams at LCB. I shall explain… a typical day at LCB would include a demo in which Chef would prepare three dishes… an appetizer, main entrée and dessert. The students would sit in the classroom, take notes, ask questions, take pictures of the final plates and sample the dishes. After the demo, we would carry our knives into the practical kitchens and recreate the main entrée dish. We would usually have two and one-half hours to complete our dishes (and present one plate). During our final exam, we actually had to invent our own dishes to serve… we were given a basket of ingredients (with six required ingredients), four hours and required to plate for four people (four identical plates), as well as make an amuse buche to begin the meal. Each plate required a simple vegetable, complex dish, stuffed vegetable, meat, sauce and an amuse buche. In our basket, our six required ingredients included: chicken, foie gras, apples, asparagus, artichokes and green olives. (We were also given other ingredients to use, though not required). My final dish included:

1) Simple vegetable - sautéed artichoke hearts and asparagus tips

2) Complex dish – savory crepes… layer of crepe, seared foie gras, crepe, diced,
caramelized apples, crepe

3) Stuffed vegetable – stuffed zucchini with eggplant and garlic purée

4) Chicken – stuffed the breast with a vegetable “farce” (stuffing)

stuffed the leg with lean veal and herbs

5) Sauce – made from the chicken bones, mirepoix (vegetables) and chicken stock

6) Amuse Buche – caramelized onion and apple soup

And that, my friends, was my final dish. The day before my final, we were given a “practice-run” in order to verify if our dishes were acceptable. I was not happy with the dish that I prepared during my trial-run, and when I presented it to Chef, he was… well, to put it nicely… not thrilled in any way, shape or form. He told me that if I served the same dish the following day (for the actual exam) – that I would not pass, as well as some colorful language (pardon my…umm… French?). Ouch. A hush swept through our practical class as my classmates heard the harsh, but true criticism. However, I needed the swift “kick in the bum.” Rather than bust into tears and give up, I immediately bought two chickens and other produce after my last demo class. Seriously, there’s no crying in culinary! I was home at 19.00 and began experimenting for a few hours. After successfully recreating an entirely new plan, I rewrote my notes (ingredients, amounts and techniques – in French), as well as coloring a new picture of my final plate for the following day. In bed around 2.15 in the morning and up at 6.45 for my 8.10 commencement. No problem!

I enjoyed a nice breakfast in the morning (fuel for my body!) and worked off pure adrenaline for two-hundred and forty minutes straight. I loved the intensity! I was happy with my final plate, in that I was able to finish on time with acceptable food. Although, reflecting back, I would have changed a few techniques, I was thankful – beyond words – that I was able to pass. It was definitely my first time to be in an “intense cuisine situation,” as described; however, I was thankful that I did not give up and continued to push through until the end. As I continue to gain more and more experience in the kitchen, I will continue to gain more confidence, as well as able to mprove upon my speed, accuracy and precision.

I was able to successfully finish precisely at 12:10 with four identical plates of warm food. Again, I was grateful to pass because I could begin my next adventure… my stage! (Essentially an internship) Well… almost. Not home free yet. I still had one final exam to pass… pastry. For the past few weeks, we have been working with sugar in my pastry classes. You probably are familiar with elaborate sugar sculptures on banquet tables or sugar sculpture competitions on the Food Network. Believe me… it is a challenge. During our six-hour practicals, Chef would help us learn the correct techniques in making sugar flowers, birds, spheres, ribbons and a plethora of other eccentric designs. When we first began our sugar work, well… I will not “sugar-coat” my skills… I was horrible! Although I was trying my best, I was only able to make one crummy-looking flower on my first day. However, with each practical, I was able to work with more ease and create larger, more realistic flowers. I was very encouraged with each practical because with more practice and a positive attitude, it was true… I was improving! Although our fingers were burned after each practical, I was having a wonderful time trying my best!

Our final was definitely one of the most stressful/uneasy feelings that I have ever encountered… no no, not the plethora of swim meets/gymnastic meets/ exams at school, etc… it was my pastry final exam of all events in my life! If our sugar piece fell and shattered during the assembly stage, then we would be “awarded” a “zero” and be forced to re-take the entire Superior level. I was incredibly nervous during my assemblage because

1) I had worked so hard for nine months, I was hoping to show the skills which I had acquired

2) If I failed, I would be unable to begin my stage, as I would be forced to re-take the course

3) As I was assembling my piece, Chef told me, “Sarah, you are giving me fear!” because my piece was very risky and complex.

However, if I could manage to complete the sculpture, sans “shatterage,” then it would definitely be unique and ultra-modern. With a steady hand and prayers galore, no loud crashes were heard in the silent kitchen. I was so proud that everyone was able to successfully present their beautiful and elaborate pieces! I remember during one point of my assemblage, I actually had to walk away from my piece and force myself to breathe… not a wise time to faint!

Reflecting back on my exams, I should not have been so worried… I know that I tried my best and if, for whatever reason I did not pass, then it was because I was not supposed to begin my stage. I would have continued to have a purpose at Le Cordon Bleu. However, I did pass both of my finals and am now entering the demanding culinary world. I am ready for this challenge.

Our graduation was a joyous occasion! I could not believe that nine months had already passed. Only two students received the Grand Diplome… me and Shoo-Pi. Here is another “Legally Blond” moment… when I applied to Le Cordon Bleu, I chose to complete the Grand Diplome because I assumed that it was the “norm.” Umm… not so much! The majority of students either study cuisine or pastry. Not both. And most certainly not both simultaneously!! What was I thinking? Amateur… (No wonder I was at school all of the time!) But reflecting back, I would not have changed my experience. I adored the nine months, the hard work and my Chefs. At graduation, the photographer took my picture with all of my culinary heros (my Chefs!) After the ceremony, we enjoyed hors d’oeuvres and Champaign, as well as shared stories and laughter, as we wished each other good luck!

After graduation, I was able to come home to Arizona to be with the family for a short week. Another blog soon, as a plethora of unexpected events occurred during the trip. You know, several of my friends have told me that it is essential that I write a book in the future… in order to share my eventful, adventurous life with the world. Honestly, life is too short to cry over spilled milk, or stolen purses (oh, can somebody say “foreshadowing?!”) But I am thankful for each and every single day! And hey, why not turn a negative into a positive in order to share a laugh? One thing is for sure… you can always rely on me for a hearty chuckle! =)

All my love to each and everyone from Paris,

SB =)