"Every Flower Must Grow Through Dirt"

Hello family and friends!

I woke up on this absolutely stunning morning to greet an ocean-blue sky spattered with puffy, cotton-ball clouds (aka cumulous fart-sack, thanks to Grandpa Dick, a WWII B-24 Pilot!). As the breeze flirted with my curtains, I decided to peruse the Convention street market in search of fresh vegetables, fruits and eggs. A plated lunch consisted of smoked trout sushi rolls with shrimp, lemon zest, carrots, beets and mache leaves in the middle. To accompany the colorful rolls, I made a carrot melon soup, as well as cooked beets, peas (yes, I actually stood in my apartment and "deshelled" the peas as we did at LCB and do at Le Meurice… it was amusing needless to say), and carrots. Since I have always been inspired by modern designs, I enjoy plating with a modern approach. Yesterday I made a crab salad… Crab salad with mango, kiwi, carrots and beets… dressed with a vinaigrette (to bind) and salt (a little to bring out flavors) - on the side was a brunoise (small squares) of mango and beets - and a warm reduced balsamic vinaigrette - the warmth of the balsamic vinaigrette complimented the cold crab, fruits and vegetables. Resting confident on the top was mache salad – a very mild salad, high in B-9 vitamins, always a good time.

Since the fruits and vegetables are so incredibly fresh and ripe, they burst with flavors and juices upon hitting the taste buds. The colors are lively and effervescent, allowing me to produce bright and fresh creations! Ok, enough with the food talk!

As I ventured out into the world today, I walked through the streets (while avoiding mopeds, mind you!) and into the Parc Georges Brassens. The park breathed life as families picnicked on the grassy hills, children blew bubbles and rollerbladed on the twisting paths, couples strolled hand-in-hand through the rose gardens and a myriad of individuals performed yoga (Downward facing dog! Proud warrior! Seriously, I wanted to join the eclectic group, but I figured that would be a little uncalled for…) Other Parisians ran, hiked, read, wrote, played on the jungle-jims and basked in the sunshine, soaking up the warm rays. The breeze was heavenly as it lightly sprayed water from the fountain and pool through the air. As I was walking through the shaded stone paths, I noticed one flower which was dazzling in a single ray of sunlight. Intrigued, I walked closer to the blossom (yes, I am one of those people who tries to drive closer and find the source of smoke in the distance… curious like a cat). After snapping a photo, immediately through of the quote, "every flower must grow through dirt," and how it applies to each of us in our daily lives.

Everyone faces challenges and trials in his or her life. However, it is how each of us chooses to deal with the difficulties that mold us and allow us to grow thick skin. Every single day is a new day – a new beginning – full of choices! I am so thankful to have an incredibly loving and supportive family – my parents constantly encourage me to work with my entire heart, to encourage others and to shine while in Paris! Do I succeed every day? Umm, I hate to break it to you, but that would be a "no." I admit, there are days when everything seems so overwhelming… whenever I cannot understand all of the conversations in French at work, (the "slang" is the hardest for me to understand) it almost seems like I am working in silence. However, then I make up my mind to stop feeling sorry for myself and focus on others… ask my fellow chefs how they spent their weekends, their favorite music genres and songs, or even a simple smile to brighten their days. I know that whenever I focus on others, as opposed to myself, life is so much more satisfying! I absolutely adore when my serious sous chef's smile and laugh… it truly brings joy to my heart!

I am thankful for trials and tribulations. Although life can seem almost unbearable while caught in a difficult situation, I am confident that I grow and mature the most during unfavorable circumstances. As I gazed at the single illuminated flower today, I questioned why it was special, why it was different… why in the shaded forest, did this single flower shine in the solitary ray of light? Honestly, I have no idea. Maybe it had a harsh day yesterday and just needed a reassuring beam from above. Maybe it was ready to face the world. I know that in life, situations occur which I will never understand. However, I truly believe that everything in life has a reason. Just continue to never, never, never give up and be thankful for each and every single day.

And all those thoughts from a single, shining flower in a shaded forest…




and then I picked it!!!!!!! (just kidding!) :)

All my love to each and every single of you from Paris!!!
SB =)

"For All of Paris is a Moveable Feast…"

Hello family and friends!

First of all, let’s begin on a jovial note, shall we? Last week, a great friend from high school, Tyler Earl ( http://finchesandsparrows.blogspot.com/ ), stopped by Paris to begin his European tour. Tyler had just completed his first year med school exams the day that he departed, and was understandably exhausted with jet leg, but he still rose to the challenge. Ty and I were able to enjoy a plethora of Parisian sites, as well as many lunches and dinners in authentic French cafes. As we roamed the rustic streets of this fashionable city, I could not help but ponder the words of Ernest Hemingway, “If you are lucky enough to have lived in Paris as a young man, then wherever you go for the rest of your life, it stays with you, for all of Paris is a moveable feast.” Any arrondissement or famous location within this majestic city fulfills this accurate description e.g., Place Vendôme. Known as one of the most beautiful architectural sites in Paris, it was constructed under Louis XIV. The stone laden walkways of the octagonal-shaped square lead to the towering bronze statue dedicated to Napoléon. Upon entering this jewel of Paris, I was forced to simply stop and gaze at the gorgeous architecture. Situated in one of Paris’ most brilliant neighborhoods, it shines among the haute couture, art galleries, luxury hotels, perfectly-manicured gardens, museums and theatres. The current ‘band of brothers’ which are housed within the square include: Hôtel Ritz Paris (yes, as in The Ritz), French Ministry of Justice, Rolex, Chanel, Dubail, Cartier, Boucheron, Bvlgari, Patek Philippe, Mikimoto, Dior, Repossi, and a plethora of other stores. The store fronts are dazzling and leave one satisfied by simply window shopping. A true feast for the eyes.

Located across from Place Vendôme is the Jardin Tuileries. Flowers burst with radiance from all corners of this pristine garden. Robust white marble statues line the pathways, in addition to surrounding the reflecting pools in the center of the peaceful spectacle. Large fountains cascade water into the air and rays of sun beams reflect on the glittering waves. Young children enter into adventurous kingdoms as they become captains and navigate their electronic sailboats on the glistening pools. Despite the obvious need for paint restoration, an antique carousel is brought forth to life as the shouts of joyous children permeate the air. One area is devoted to small trampolines located on the grounds. I could not help but laugh as small children hurled their bodies onto the trampolines as they were catapulted into the air. Dark green ivy covers a small café within the garden, as well as a sea of multicolored flowers. Men and women of all ages and nationalities populate the garden benches and breathe in the fresh, untainted air. Breathe… just peacefully breathe. Another true feast for the nose and ears.

I love the small cafés and boulangeries that adorn the streets of Paris. The store fronts display the gorgeous and intricately decorated petit fours, freshly baked baguettes and breads, and cheese and wine displays. One event which all Parisians partake in is the art of people watching (no, fret not… not in a creepy way!) Rather, simply watching how others enjoy the day! Yesterday I enjoyed a perfectly sautéed fillet of salmon; after drizzling a slice of lemon across the pink skin, the flavors burst forth upon hitting my tastebuds. Accompanying the fish was a bed of romaine lettuce hearts seasoned with a balsamic vinaigrette, freshly baked roll and green tea. Although the portions are ummm... 'tiny' compared to those of American standards, they are incredibly rich and perfectly satisfying. Since I usually read or write while at the cafes, I enjoy small conversations and interacting as much as possible. Another true feast… this time, for the mouth :)

Ok… time out for another ‘Sarah Story,’ shall we? (Honestly… enough of the serious business!) First off… I am ok (uh oh). Last Thursday I was on my way to work and standing at the very edge of the curb. Due to construction on my street, there are a significant amount of cars which are moving and stopping constantly. Because I did not grow up in the city, I was not acclimated to small motorcycles/mopeds which dodge in-between traffic like there’s no tomorrow. While I was waiting at the curb, a moped passed a car on the right and was incredibly close to the curb (where I was standing and did not notice) – and apparently something was protruding from the moped (or maybe it was the pedal?) I am not quite sure, but whatever the source, something cut my leg and spun me around quickly (although I did not fall… as Mike Donohoe says, “you can’t hurt steel”). I did get a mighty fine bruise and some red cuts to accompany the black and blue palatte. After calling the firefighters (yet again! Seriously, I love all French firefighters, they are my heroes!) I was whisked away to the hospital to verify that nothing was broken or fractured. Thankfully, my bones were intact. After calling Le Meurice, they were incredibly understanding and supportive. I did not want to wake up mom and dad, so I sent an email after I returned Thursday evening. After multiple calls to doctors, as well as researching medical records, it was determined that my last tetanus booster was in 1997. Dad asked me to return to the hospital in order to have a tetanus booster (seriously, nobody wants lockjaw… that would not be a fun experience!) Fortunately, the squad was able to transport me to the ER once again and I was able to complete my second visit within a minimum amount of time, as there was not a line of patients ahead of me. A planned follow-up visit on Saturday confirmed that everything is healing! Although a little shaken and beaten-up, I feel much better and will return to work tomorrow (I was devastated with the timing, as I only have two weeks left at Le Meurice!!!) However, I am thankful that nothing was broken and I will be able to return to work tomorrow (although the doctor told me to rest for a week… shhhh, don’t tell!) And to please Hemingway, another true feast… of pain!

Paris truly is a majestic city of history, architecture, fashion, gastronomy, artwork and life! When exploring the city, it is essential to continually look upwards… intricate details are constantly waiting to be discovered! I always treasure the ‘pleasant surprises’ which I encounter after studying the eccentricities of the rustic buildings and sites. In all honesty, I must thank my dad for this opportunity. During my junior year at Miami University, Eh Steve, my parents and I were dining on Easter brunch when I began to question my future. I was thankful that I decided to study accounting; although I knew that I would be miserable working exclusively at a desk. My dad suggested culinary school and – I admit – at first I dismissed the idea. However, quite honestly, dad is the most brilliant person that I know and I always reflect on his recommendations and suggestions. He knows me perfectly. I absolutely love this incredibly challenging culinary world… it is unlike anything that I have ever experienced. Thank you, Dad for always encouraging me to try new adventures (horse back riding with Arty, my first roller coaster ride with you on Big Thunder Mountain, Accounting). Thank you the most for being such a strong role-model for me to turn to and look up to…one event which I will always remember and cherish occurred when mom was diagnosed with breast cancer. You called me with the news and calmed my heart. The day of her surgery, you were holding onto her hand and reassuring her as she was sitting on the hospital bed. The mental picture of your love for her is something that I will always remember. Dad, if my future husband is even one-tenth as much of a man as you… well, even that is much more than most. Another true feast… a feast of love that reverberates throughout the world! Happy Father’s Day to all!! I love you all so very very much!!! All my love from Paris, SB =)

You LIFT my Spirit, Take Me Higher, Make Me Fly...

Hello family and friends!

Last week I worked at the final plating station during evening service at Le Meurice. It was glorious. Four small LIFTS (elevators) are located in the kitchens which are used to transfer the plated/warm food from the basement to the restaurant level. I am usually in the garde manger section making the amuse buche/cold entrées/salads. However, last week I worked upstairs! Behind the actual restaurant of Le Meurice are smaller cuisine, pastry and room service stations. When the warm food is prepared in the basement, it is placed on the lifts and sent upstairs to the smaller cuisine/lift station. When Chef Francoise told me that he wanted me to work the lift station with him, a few of the younger chefs voiced their concern, being that I am not… well… French (in that, while my language is improving drastically, I am still not a native speaker). However, Chef was confident that I would be able to perform under pressure. Before service began, Thomas whisked me away upstairs and explained the mise-en-place which I would prepare in order to ensure a smooth service. I shall explain. After dinner every evening, I make crumuski and place a fresh sprig of basil on tomato aparative.

Crumuski – Purée of peas which is strained and mixed with gelatin leaves in order to ensure a smooth and consistent liquid state. It is then poured into half-circle molds made of silicone (about 1 inch diameter) and placed in the deep-freeze. When pouring the liquid pea puree, I use a hand-held funnel-type apparatus which can open and close with a press of a lever (oh… you probably thought that I was going to say ‘press of a button.’ Tricksie hobbit.) During the said pouring time, I like to pretend that I am a machine racing against the clock as the green liquid streams from the funnel and into the silicone mat that is dotted with hundreds of small molds. (Domo arigato, Mr. Roboto? Not so much?) Ok… anyway… The molds are then placed in the deep freeze. When frozen, the crumuski are rolled in flour, egg yolks, Japanese breadcrumbs, then frozen again. After dinner, I fry the crumuski, then place an elegant toothpick (seriously… even the tooth-picks at Le Meurice are trés chic) into the center of the fried purée of peas.

Apéritif – I believe I already explained this concoction. A cherry tomato with the outside skin removed… inside are diced and sautéed fennel and black olives with roquette. The cherry tomato is then placed in a small bowl on a fennel foam-mousse. To top off the tomato is a tiny sprig of fresh basil.

Placed on top of the granite table-tops upstairs at the cuisine/lift station are “Meurice trays.” The waiters carry the plated food on the trays which measure about four feet long by one foot wide. They also cost 1000 Euros. Each. The trays. To carry the food. Three star Michelin. Need I say more? During service, a waiter will yell, “Deux canapé!” (Meaning ‘two canapé’ … which are the tomato apéritif) and I begin to fly. I reach for two small, magnetized plates and carefully place them on the trays. I then move to the small refrigerator which houses the tomato apéritif which I mentioned earlier. After placing the tiny, magnetized bowl on the center of the plate, I drizzle a spoonful of (no, not sugar…) basil-oil on the top of the tomato. Running over to the crumuski, I carefully grab a porcelain plate which is shaped like a rectangle with a divider in the middle. I fill one half of the rectangle with dried peas, and then place two or three crumuski on top of the pea mound. On the other half of the rectangle, I carefully draw a single line of carrot sauce. The vibrant orange pops on the white porcelain and compliments the green peas and golden-fried crumuski. This small plate is placed on the tray with the tomato apéritif and whisked away by the service to the clientele.

A sheet with the clientele reservations is printed before service begins. It reveals important information regarding the upcoming service… the number of clientele, the time of their reservation. Requests or notes are also listed. For example, VIP if the clientele knows the chef, politicians, celebrities… one client requested rose petals to adorn the table-top for a wedding anniversary, marriage proposal one night, a princess dined one night (every little girl’s dream), birthdays, requests for specific tables. Basically, whatever the clientele want… they get.

Now for the food. When the food is plated downstairs, it is placed on the lifts, then sent up to the upstairs station which I worked last week. This is the final check and plating before guests experience the absolutely exquisite dining experience known as Le Meurice. The lifts beep when the food arrives and I fly/hover to the lift/elevator and throw open the set of double doors to revel the anticipated plates. Since the plates are hot, I carefully/quickly place them onto the correct positioning on the trays according to the seating arrangement of the clients at the table. The Dance of the Chefs features Chef Francoise and me elegantly dodging/avoiding crashing into each other as we both are rapidly adding the final touches onto the plates… diagonally placing the salmon onto a square bed of cooked greens, balancing soufflé potatoes onto the strips of duck, strategically placing the beef between the already plated vegetables, carefully spooning asparagus butter onto the asparagus tips, sprinkling chives and estragon around the veal, placing the foie gras in a specific pattern, using a hand held-blender to create foam in the Wasabi sauce which is then added to the white fish… details, details, details. As soon as the final plating is complete, a heavy, durable porcelain or silver dish cover is immediately placed onto the dish and the waiter delivers the works of art to the marble/gold-decorated, hanging crystal-chandeliered, candle-lit, live mini-orchestra/piano music-filled Meurice. Before the service began, Chef Francoise explained that the stagiaire who proceeded me had dropped a silver dish cover onto a plate… one of the cracked Meurice trays is evidence of the catastrophe. The stagiaire has not been seen since… just kidding (or am I?) Needless to say, I clutched those covers with dear life. No fear, yet no butter fingers!

I absolutely love the high energy and fast paced service. I perform the best under pressure, which I attribute to the years of sports and fabulous coaches who challenged me to “never, never, never give up” (Winston Churchill). I love every day increasingly because I am being given more responsibilities and expected to deliver to Meurice standards. I am so grateful to be around such determined and driven individuals. I love the environment… if you have ever seen “Hells Kitchen” – well, it does a night of service justice to the Chefs at Le Meurice with two exceptions: our chefs simply do not make mistakes and even the shouting in French is romantic. I love you all so very very much!!

All my love from Paris,

SB =)