An American in Paris

Texas, Y'all!

2010-11-28T14:47:00.001-08:00

Hello family and friends!

Well... what is she up to now?

Dallas, y'all. Dallas.

Where shall I begin...

First of all, I absolutely adore this city. I feel, for the first time in a very long time, that I am "home." And I am grateful beyond words to have a job that I love. I am working as a private chef for a

wonderful family in Dallas. I work the majority of the time at their breath-taking ranch (ab

out two hours from Dallas). My job entails a huge number of responsibilities... all menu planning, execution of creative courses/plating, daily honing of my culinary skills, challenging myself to prepare impressive healthy food... I love each and every single aspect. Is it a huge sacrifice? Of

course it is. I enjoy the hard work and opportunity to share my gift and passion of the culinary arts.

My apartment is inundated with culinary books. Seriously. And I love it. Is it wrong that I become more excited over culinary books/tools than jewelry? I love to learn and challenge myself to improve on a daily basis.

You know, cooking entails a huge amount of trust. While recipes are a great "backbone," I always change flavors by using different techniques, spices, herbs, etc. Trusting self by listening to intuition (although it is much more than just mere "intuition") is imperative. had to laugh a few weeks ago... it was a Friday evening and I was at the ranch making hand-made gnocchi and pasta with the Food Network playing in the background. Friday night.

I know... sweet life.

Hehe, I am kidding, of course. I truly love my job and the opportunity to grow and learn. It is easy to make food taste delicious if one adds enough butter, cream and oils. However, the challenge comes into play when creating healthy meals that do not sacrifice impeccable taste. I enjoy

researching/experimenting with ingredients that tickle your palate without leaving one feeling heavy and lethargic. And the plating is always my favorite aspect... edible art. I often finish the decorations with delicate micro-greens, vibrant sauce/puree colors, edible flowers, glitter, gold-leaf paper... good grief, I am such a girl :)

Enough food talk for now. I really do love Texas. I would have to say that of all of the states, Texas probably has the most loyalty and state pride. There is a true, genuine southern mentality and sense of hospitality that is second to none. I love meeting new friends, cheering for the Mavs and Stars at the games (I get SO excited!), enjoying the sunshine during winter and truly savoring the beauty of life. The streets are brilliantly decorated in glowing Christmas lights, Christmas music permeates the air and I am thankful to share my passion for life with others. I am attending a wonderful church that I adore and have been meeting brilliant friends on a weekly basis.

Ultimately, I am thankful. I am thankful for life. I am thankful for loving family and friends. I am thankful for this time in my life... to learn how to live loved and actually apply this to my life! I am thankful.

All my love to each of you from DALLAS!!

Love, sb :)

"Let the Rain Fall Down... I'm Coming Clean..."

2010-01-22T17:49:00.000-08:00

Hi Family and Friends!

It is the little things in life.

The Arizona rain has inundated the mountains and desert for several days. The storms bring forth billowing clouds, menacing shadows against the mountains, a gloomy sky and ominous lightning... far opposite from the usual glorious sunshine and sparkling blue sky. Such are the storms of life...

(Photo of one of my brothers, Michael, and my little nephew - Jonah!)

Today I decided to take advantage of the few hours of dry weather, in between pouring rains, in order to hike South Mountain. As I am writing this, the clouds are beginning to encroach upon the evening... I am thankful that I ran quickly and made it home safely. And I also have those beautiful endorphins rushing through my veins... bonus.

The paths on the mountain were easy to maneuver... usually the desert floor is dry and rather slippery. However, the rain soaked into the ground and transformed the earth into greatly appreciated traction. Ergo, my usual jumping and leaping from one rock to another boulder flowed like a modern dance of the "Sugar Plum Fairies" (except no sugar plums, nor fairies were involved... so I suppose that analogy describing my hops and bounds up the mountain did not do my ascent justice. Ahh, such are the ways of life!) Upon reaching the top of the mountain, I decided to continue onward... witnessing more of the summit... warm earth-toned browns, vibrant coppers and desert reds...

When trials, tribulations and storms come into our life, we have the opportunity to choose how we react. It is very humbling to be brought to your knees, but is the only way to find true joy and peace which penetrate into our hearts... radiating only from above. One can also notice the small, but significant details of nature. The past few days have stormed. Hard. However, after the rain nourished the ground, delicate and almost imperceptible green buds began to spring forth between the rock crevices and the desert floor... breathing a new life. Mustard seeds among thorns. A chance for new renewal and reiteration that every single circumstance in life happens for a reason.

"Yeah it does."

Times of delay, confusion, uncertainly, frustration, inability to control a situation... it can be easy to doubt our inner selves... believing lies of inadequacy, dear, ineptitude...

Maryanne Williamson once said, "Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness, that frightens us most. We ask ourselves, 'Who am I to be brilliant, gorgeous, talented and famous?' Actually, who are you not to be? You are a child of God. Your playing small does not serve the world. There is nothing enlightened about shrinking so that people won't feel insecure around you. We were born to make manifest the glory of God that is within us. It's not just in some of us; it's in all of us. And when we let our own light shine, we unconsciously give other people permission to do the same. As we are liberated from our own fear, our presence automatically liberated others."

Delayed/frustrating times or trials allow our hearts to grow and change... sometimes for the better, sometime for the worse. Ideally, the former! We have the opportunity to display our patience and faith during challenging times. How would our true characters be shaped if life was a continuous high of sunshine and butterflies?

No matter what the circumstance, there is always hope. All it takes is faith... the size of a mustard-seed.

So dance in the rain and allow the water to wash away the past. We do not live in guilt, but in hope. And that, my friends, is beautiful freedom.

All my love from Arizona,

sb :)

ps- I sent this in a previous update, but I have been uploading cooking videos onto youtube:

http://www.youtube.com/user/serasmile7
All impromptu, not-edited (obviously!) I hope you enjoy! :)

"Reason, Season, Lifetime..."

2009-10-07T11:05:00.001-07:00

Hi Family and Friends!

One year. One whirl-wind of a year! One year has passed since I set foot on terra firma in the States leaving the glorious City of Lights. My oh my... where has the time gone?!

I just recently stumbled upon this poem… I read it several years ago, but it came to my mind again today:

"Some friends come into your life for a reason. They come into your life and teach you a lesson, but they exit your life in such a way that the lesson is learned and they seldom cross your path again.

Some friends come into your life for a season. They make your life better, but time or death leave you only with the great memories you shared.

Some friends come into your life a lifetime. They make your soul dance of joy every time you see one another and even through distance you stay close. Those are the ones you should cherish and hold very close to your heart."

I was talking with my mother earlier today and she was going to Riverside in for the first of her biannual doctor appointments – you know… to earn a "clean bill of health" since her breast cancer has been in remission for six years already (yay!) I have no idea why, but I was particularly nervous today… ultimately there were no problems (thankfully); but I must admit, there are days when the entire cancer ordeal causes stress and affects my behavior.

Why?

It is so easy to simply say, "Well, everything happens for a reason. Just be patient, work hard and allow plans to come to fruition. Dream big, fight hard… be a proactive warrior!" I completely believe these statements… although acting on these ideals is the challenge. Sometimes I get big ideas in my head... ok, for those of you who know me well... let us change "sometimes," to, "all of the time." There is so much in life that I want to accomplish, to see, to do, to be a part of, to contribute, to help... oh, it is so exciting! I have been know to spread myself too thin and to wear myself out... sb, when will you ever learn?? Ambition can sometimes be your greatest enemy, eh?

We recently celebrated my mother’s sixtieth birthday in Ohio! I was so touched to see the number of family and friends who came to celebrate the life of such a remarkable woman! Thank you from the bottom of my heart to all who attended the party and helped to make her 60th unforgettable. My mom has always been available for her friends. She is one of those "lifetime friends" because she is constantly thinking about other individuals. Even during her chemotherapy and radiation – during her weakest of stages – she was still encouraging her family, driving with my dad to Michael’s graduation from Miami University (one of the longest days in history!), coming to my swim meets in her adorable wig and chic couture... Watching my mom conquer breast cancer - while remaining so ridiculously positive, loving and encouraging - has helped me when I become stressed and impatient with situations.

I often become pretty impatient when circumstances do not seem to be going "according to my plan." Exhibit A? Accounting CPA Exam. I have to admit, I do get frustrated with the copious amounts of material… BUT, I am thankful to have this opportunity. This is the only time in my life when I can actually can buckle down and focus all of my energies on defeating this beast. I do get anxious when I would SO much prefer to be doing something else. But guess what, friends... there are situations in life which we must overcome. "C’est la vie!" There is a light at the end of the tunnel (and no, it is not a train!) Trials and tribulations are a part of life. The only way that I can survive is by using that strength that comes only from above. Might not necessarily be a part of, "my plan..." but guess what... I take comfort in knowing that there is a far better plan for my life!

Friends will always be entering and exiting stage left out of our lives. I know that each of you can relate with this statement… but I know that I will forever keep a place in my heart for all of my friends. Those "forever friends" will always be with you… through the thick and thin, ups and downs, victories and failures... We are graced with the beauty in understanding that there is a reason for each person in our lives… waking in the middle of the night while reminiscing a loving memory, cherishing advice and "words of wisdom" from loved ones living afar ("mother bear!" – aka.. my grandmother), and having faith in knowing that all things will eventually work out to fulfill the ultimate purpose for each of our lives. Sometimes it is learning to be patient and to wait for the right time...

Fo sho :)

On that note, I do believe it is time for me to retire to my abode and catch a few winks of shut eye… the dazzling Arizona sunrises do come early and a hike on South Mountain is calling my name...

All my love to each and every single one of my cherished friends,
sb :)

"May There Always be an Angel by Your Side..."

2009-07-16T08:37:00.000-07:00

Hello Family and Friends!

There are times in each of our lives when we are graced with the presence of true angels on earth... individuals who are so caring, selfless and encouraging despite hell or high-waters.

Mimi, Kelli and my mom. Three stunningly gorgeous women. Their radiating beauty is a reflection of their souls. These three women have encountered challenge after challenge in life… and have ultimately grown stronger as a result of their respective circumstances. Trials only make them more positive, loving and encouraging... traits which I strive to emulate daily.

I am learning that everything in life happens for a reason. Do I still have questions? Most definitely. Why do wretched circumstances happen to innocent and good people? Why is there so much pain in the world? I have no idea. But I am absolutely certain that angels are sent to each of us throughout our lives. Sometimes only for a season… sometimes for a longer duration. Sometimes we get knocked down, but we can reach to our angels for positive encouragement, support and love. We all face adversity at some point in our lives… it is inevitable. However, during trials we reach to those things in our life which are solid, inspirational, constant and never-failing. More often than not, help arrives via those we least expect.

I was back in Ohio for the Fourth of July – celebrating the independence of our nation with family and friends. Michael and I were finally able to meet our little nephew... Jonah-man!! Although only five months old, he helped me to see what truly matters in life... not fortune, fame or outlandish circumstances... but family and friends. My family adoringly crowded around the jovial infant during our entire vacation together. There is something so captivating about a baby’s pure innocence and joy. His belly-laugh and bright-eyed, wide-mouth stare found me laughing more often than not. Not a care in the world, but loving life. I see why my mom referred to her children as her "lil angels."

So Red, White and Boom. Always a good time had by all. (What is there not to like about glittering fire-smacks orchestrated to music?!) The visit was filled with laughing (wow, what a surprise!), grilling burgers and brats (thank you, friend!) and eating stellar food! My family also had the opportunity to watch my little cousin’s baseball game. I loved dusting off my old cheerleading skills for Blake and his UA teammates... "Come on, Nathan! Get your head in the game!!!"

I was also able to celebrate my upcoming birthday with my parents at my all-time favorite restaurant ever... The Refectory!! I was so thankful that my parents had the opportunity to see the kitchen (where I worked and absolutely ADORED my job last year), as well as to visit with the owner, Kamal and "my boys" in the back (and Jenn too!) Service was impeccable (as usual) and our dishes were absolutely amazing. Granted, nothing in this world is "perfect" – but it was a pretty darn amazing night. I miss the hard work, comradery and high-paced kitchen environment. However, I know that one day I shall return to my true passion of culinary arts.

Still many questions about the future. However, the uncertainty of the future makes life beautiful. We never know what tomorrow will bring. We never know who will enter our lives. Who we will have the opportunity to help and encourage? Who will cross our paths in order to help us? But we must always be ready to offer a helping hand, to listen to those in pain, to encourage the broken-hearted and to consider others first. "Do not forget to entertain strangers, for by so doing some people have entertained angels without knowing it..."

Because more often than not... we’re dancing with angels...

All my love from Arizona!!!
SB :)

PS- I am absolutely captivated with the lightning show outside... Arizona storms are amazing... but that will be for another blog :)

I Get By With a Little Help From My Friends...

2009-06-23T00:54:00.001-07:00

Hi family and friends!

First of all, thank you for supporting and voting for me in the Smashbox Cosmetics Cosmetics competition. I am truly honored that each of you would take a few minutes from your day and devote it toward helping me. Unfortunately I was unable to make the Top 20 from the public vote (due largely in part to the fact that I entered the contest during the final three days of the two-month competition.) However, over 900 votes in three days? Not too shabby. When I woke up this morning, I knew that there was no possible way that I would win this competition. However, rather than dwell on the negative, I chose to face the situation with an attitude that would make my parents proud. Sure, I did not win. But you know what? I had the support of my closest family and friends. That is top priority in my book any day.

Speaking of parents... Happy Father’s Day! And while we are at it… Happy Mother’s Day as well!! Growing up, Dad has instilled in the Baumert cherubs a "Power Triad of Euphemisms." I might even venture to label it the "Baumert Holy Trinity" to lead to success. Now, brace yourself… as this knowledge is power. And with power, there is great responsibility. Seriously, my father is the most intelligent individual whom I have ever encountered. Ergo, I would recommend printing out this list and posting it in a visible location in your house. I mean, I am just throwing it out there...

1) Slow is your friend.

2) The miracle of compound interest

3) Delayed gratification

Short, sweet, to the point. Yet, they go hand-in-hand. Remarkable, really. Slow is your friend. Now, this concept was developed whilst we, as teenagers, were learning to drive. Patience is essential in mastering certain skills, as well as learning how to wait for the 'correct' timing in life. Now does this apply to a race? No of course not. In fact, this would be absolutely wretched advice in giving someone in a 'need-for-speed' situation. However, patience is a virtue which I respect. Sometimes we experience a "waiting" period in life… a "dry-spell," if you will. Life is not always an extreme "up" or "down" roller coaster… learning how to balance work and play is essential… something which I have definitely not mastered yet! However, it is this day-to-day give-and-take which I am trying to experience. Learning to listen in the midst of silence. Patiently fulfilling obligations while waiting for dreams to come true. Slow is your friend.

The miracle of compound interest. As you know, the US Economy is not exactly… umm, 'thriving' right now. However, learning to save the nickels and pennies eventually accumulates into dollars. I almost never eat at restaurants in order to save money at home (ok let’s face it… I might as well put this culinary degree to use!) I adore cooking on the grill in Arizona. I experiment with a vast array of healthy foods every single day. I love to cook because it is an experience. A challenge. Walk into the grocery sale and purchase the produce on sale. Go home and create magic. Is everything a starred quality? No, but I will never know unless I am willing to try new experiments and concoctions (sounds like a magic potion). So continuing the subject of money conservation… I make it a goal to see how much I can NOT spend during the week! I know... "great day for a competition..."

Delayed gratification. Well, what do you know? This just fits in perfectly with the other two! (such wisdom, DJ!) As Americans, we prefer immediate results. A quick-fix pill? "Well, I will take two, since it will expedite the procedure." We enjoy completing a task and instantly obtaining the results. However, while delayed gratification is an incredibly difficult skill to master, it allows us to appreciate circumstances in life. To stop and smell the roses. The best things in life truly are worth waiting and fighting for… despite the need to have gratification immediately.

Now, a few more vital lessons/pieces of advice which are important, though not as essential to daily life:

With an Accounting profession, you will always have job security (Michael is a CPA and Stephen and I are in the process of earning our CPAs).

Stop the car closer to the curb than one might expect.

Never cry over broken/stolen articles. Replace them and do not dwell on the past. Life is not over.

Swim hard for your coach… thank you, mom.

Some of the Baumert wisdom. Cherish it. Embrace it. Love it. It does a body good.

So be willing to take chances! Be willing to dream big. Failure will happen, folks. However, dust yourself off and remain positive. There is always hope. Always.

Thank you again for your love and support. Although I did not win the contest, I won in life because I have the encouragement of family and friends. And that, my friends... is pretty special :)

All my love from Arizona!
SB :)

The Beauty in Serendipity...

2009-06-13T07:52:00.001-07:00

Hello family and friends!

You know... one of the most beautiful gifts about life is the uncertainty of the future. Spontaneity provides the path to adventures. While formulating plans is important in order to achieve goals and accomplish daily tasks, one can only plan to a certain extent. Eventually destiny will run its course.

How about a short travel back into time, shall we? May 2007. Two weeks after graduating from Miami University, I stepped off the plane onto foreign grounds. I had left my family, my friends and my country in order to learn the art of gastronomy from the culinary capital of the world… Paris. Armed with two suitcases and a smile, I was ready for the challenge. Granted, I did not know a soul in the dazzling City of Light; however, the uncertainty of the future made the adventure even more appealing (and let’s face it... as a two year old I was required to wear a "Christmas bell" draped around my neck. My own, very own "tracking device' because I would aimlessly run away and talk with strangers). Ergo, I was not afraid to make new friends!

Once accepted into Le Cordon Bleu, I received an enormous package of paperwork which included the school rules, principles, valuable information, etc. Noted on every document was the policy of attendance and punctuality. Essentially, if you are on time, then you are already late... AKA – ARRIVE EARLY. I have always made it a goal to arrive at meetings/classes/interviews early as a sign of respect. Time is one of the most valuable gifts in life because it is something which is finite. No matter how hard we may try, one cannot alter time. I respect when an individual makes time for me in his or her hectic schedule. Therefore, in order to show my appreciation and gratitude, I arrive early. Oh, and you know me... I am "that girl" in the front and center of the classroom. Sweet life.

In order to familiarize myself with the City of Light, I arrived in Paris a few weeks before my classes actually began. This gave me the opportunity to explore the city, dabble in some touristy-visitations of monuments and discover authentic French cafes, bookstores, boutiques and parks. I also found a plethora of different transportation methods and routes to travel to LCB: walking, Metro, light-rail, bus, and all-out sprinting… oh how glorious you are, foreshadowing...

My orientation for classes was scheduled for 9.30 am on 11 June 2007. Remember the issue that I previously stressed? Promptness. In order to provide an ample amount of time for an early arrival, I set my alarm clock for 7.00 am the night before my orientation. My alarm clock thought otherwise.

You can probably see where this is going...

Seven o’clock in the morning. I rubbed the sleep away from my eyes and immediately jumped out of bed… overly elated to begin a new endeavor! My intention was to leave by 8.30 in order to arrive at LCB by 9.15… leaving fifteen minutes to spare. I made myself a leisurely breakfast (the most important meal of the day!), showered and looked presentable. Because it was only eight in the morning, I still had an abundance of free time before my pilgrimage to school. Therefore, I decided to check my emails and well... creep on facebook (seriously though… is there a better adjective to describe facebook? "I, umm... I noticed as I was stalking you this morning that you seem to be doing well with your facebook status update!") But that is beside the point... back to the computer. As I was perusing my emails, my eyes were directed toward the small digital clock in the bottom right-hand side of my computer screen. 9.05.

Time out for a mild heart-attack.

Walk it off, kid... walk it off.

Apparently my "atomic world clock" had a mind its own and desired to be in London, as it had somehow switched to British time during the night. I know… one should confidently rely on the "atomic world clock," to display the correct time (shoot... sounds promising enough to even experience time-travel with a name like that... I guess it did... tricksy-hobbit).

Because I lived in the 75016 area of Paris, providing ample travel-time was essential in order to make it to my destination on time. I had twenty-five minutes to get to school. Gentlemen, take your mark.

I literally threw on my ballet-flat shoes (why I did not slip on my running-shoes, I will never know) and I bolted out the door. I literally transformed into a wild gazelle. As a child, my hero was Florence Griffith-Joyner "Flo-Jo." During the 1988 Olympic games, I was memorized by her speed and I ran around the house while she competed. I was captivated with her long, flowing hair and glitzy running uniforms. What can I say... I was born with an eye for glitter :) As I was literally dashing through the streets of Paris, my feet were hovering and I was jumping through crowds, avoiding traffic and Parisian dog "presents" that littered the sidewalk.

The ‘light-rail’ station was located on the other side of the bridge which crossed the Seine. I remember seeing the train and thinking to myself, "if I can muster up enough speed, I can make it to the train, then hopefully be on time for orientation!" What a brilliant idea! As I was rapidly moving closer and closer, I was becoming more and more confident... success was within my grasp!

Oh no friends, that would make the story too easy.

I was literally thirty feet away from the train when I heard the bell ding and saw the wheels begin to turn. I remember crying out, "Come back! Come back!" While I have to pat myself on the back for the solid effort in attempting to coax the train to stop, my efforts were eventually in vain. The train picked up speed as I continued to dig down deep and fly down the side walk. My new goal... forget making it to orientation on time... I was not about to let this train get the best of me! At every stop, I caught-up to with the train, only to be left behind in its dust. However, I soon caught the train (thank you, very much). I jumped on while trying to take-in as much air as possible. My muscles burned with lactic acid (an amazing feeling which only athletes appreciate!) However, I was only able to ride one measly stop before having to jump off and skip-steps down into the Metro station. Fortunately the Metro arrived in time for me to skip on. I looked down at my watch... 9.25. Seriously. I still had five minutes! I rode the Metro two stops, then back to the races! I bolted through several side-streets and leaped up the stairs into Le Cordon Bleu.

Nine-thirty. Success. As I entered the building, I must have been a sight to see... my hair was everywhere, sweat was pouring down my face and I had a ridiculously-enormous smile plastered on my face because I had arrived on time. Disheveled, yet elated. And they say that first impressions are everything...

So my friends... there are times in life when we plan and prod a certain situation in order to manipulate it to meet our own plans and desires. However, is this truly living? The beauty of life is having the freedom to fail, the freedom to succeed, the freedom to take a wretched circumstance and turn it into a glorious victory. We can choose to cry, or we can choose to run like the wind! Call it serendipity. Call it destiny. Life is a beautiful gift.

All my love from this stunningly beautiful state of Arizona,
SB :)

"Hello Life, Goodbye Columbus..."

2009-05-19T14:45:00.000-07:00

Majestic mountains. Heavenly-blue sky. Steamy desert sand. Sunshine. Glorious sunshine.

To quote a former gymnastic coach, “What is she going to do this time…”

Phoenix, Arizona? Let’s take that leap of faith, shall we not?

This is truly the first time in my life that I have actually had the opportunity and free time to relax and dream. To slow the pace in order to determine priorities and goals. To follow dreams, take chances, meet new individuals on a daily-basis and to learn from my mistakes.

And boy do I make mistakes…

I will not leave my purse in my brother’s car resulting in the window being smashed and giving a tricksy-bandit pure elation upon finding my entire life (wallet, apartment keys, camera, ipod, retainer… yes, I said retainer).

I will not aimlessly drop my car keys in Whole Foods resulting in a teary-eyed apology.

I will keep the house in a state of pristine cleanliness in case the fire alarm sounds and to prevent the neighbors and police from encountering a royal mess.

I will not break any more computers. Ever. Seriously, Dad.

I will not lock myself out of the house in my pajamas without a cell phone or shoes.

I am not perfect. I am thankful that I have the opportunity to try my best when life gives me a challenge. I have learned to be content with my best effort… not perfection.

My experience in Paris allowed me to appreciate LIFE. I would not trade the experience for anything; however, would I repeat the adventure? I am not quite certain. There was an enormous amount of pain associated with the highs of joy. The hardest part of living and working in Paris was the lack of fellowship, friendship and laughter. I have always thrived under a high-stress, challenging environment. However, joy and laughter always aid in breaking the tension. In Paris, this “comic relief” was not an option due to the communication barrier. Michel taught me proper French while I studied in university. Slang was not part of the curriculum. Slang is, however, the dominant ‘language’ in the kitchen.

The hardest part was working in a constantly high-stress service (both lunch and dinner everyday), but not having that ability to laugh. (by the time the guys would explain the joke, it was no longer funny and I still probably had my head tilted sideways accompanied with a quizzical expression gracing my face. My friends from Le Cordon Bleu also returned to the States immediately after graduation, as no one stayed in Paris to work. Some days were harder than others. But I learned something new each and every single day. I was able to make others smile every single day. And that, my friends, is the ultimate goal.

After moving back to the States, I appreciated fully comprehending conversations. I spoke with individuals in the post-office line, grocery stores, work, family and friends. Live, laugh and love again.

Getting back on subject. Arizona. I moved here much earlier than expected. Life has a way of throwing one unexpected curves and the challenge is what we do with the lemons that we are given. Anyone for pink lemonade? The economy has impacted fine dining irreparably in the major cities of the world. The impact even reverberates through Parisian restaurants. This is not the time to establish yet another fine dining experience. I am continuing to hone my skills by cooking every day at home. The ubiquitous produce found in my kitchen includes a plethora of fresh vegetables, fish, beans, whole grains, fruits and lean meats. I experiment with these ingredients by using French-techniques and putting a healthy-spin on the fresh ingredients. (the grill is also used more… heavily influenced by Bobby Flay and Ry techniques!) I enjoy making meals to enjoy with friends and neighbors.

The Refectory was an experience which I will cherish in my heart forever. I also have some scars from burns which will always remind me of my time behind the line. I was so grateful for the opportunity to work with Chef Richard, Cam and every single employee. I worked hard and I daily learned new “tricks-of-the-trade.” I loved being able to improve, challenge myself, work quickly and develop close bonds. I will forever use the life skills and kitchen techniques which I developed while working at The Refectory.

You know how I function… when I decide to embrace an endeavor, I work with my entire heart and soul. Accounting. CPA. My goal is to be finished with the CPA by the end of November. Copious amounts of studying; and Michael is gracious enough to help me when I have questions. When I was recently finishing an online accounting course, Michael taught me more accounting than I have ever learned in ONE day. When I truly began to understand the concepts, I viewed the problems as puzzles… more enjoyable than simply number crunching. How to balance the debits to the credits. How to record entries. How to prepare financial statements. It is a tremendous amount of work; however, when one comprehends, one can enjoy. And I enjoy, I do indeed! :)

One more possible SB repertoire addition… modeling. I was approached at the gym to attend a casting call. To make a long story short, I ended up in a photo shoot and upcoming fashion show. Walking the runway. (Mimi, you are allowed to say, “I told you so” now!). It really is another adventure. Fulfilling the childhood dream, but not taking it to the extreme. We were braving the HOT (understatement of the century… above 100 degrees) Arizona sunshine as the photographers and I jumped into wheat fields, flower fields and other random areas (figured the canals would not be an intelligent option, as ‘sanitary’ and ‘canal’ do not exactly go hand-in-hand). But it is ultimately only a dream…

I have never witnessed such joyful and friendly people as those individuals whom I have encountered in AZ… constantly making small sacrifices in order to help others. I respect the hospitality and outgoing personalities. I also appreciate the beauty of life. I am captivated by the prodigious mountains. I live only five minutes from South Mountain and I am blessed in being able to hike this mountain several times each week. The beauty of the desert leaves me speechless. Bright and bold desert flowers thrive in the dry heat. Granted, not as much green as the mid-west, but the sunshine takes top priority in my book!

There are more endeavors which I am pursuing, though the future is represented by a large question mark. In the meantime, I am working hard, meeting and making friends, and loving LIFE! And that, my friends, is freedom.

All my love from Arizona!

SB :)

"They Say the Best Things in Life Are Free... I Say the Best Things in Life Are Worth Working For..."

2009-01-14T05:35:00.000-08:00

Hello Family and Friends!

Happy 2009! I am thrilled to inform one and all that I made my triumphant return back to the glorious US of A in October. Since the entire Baumert clan was in the same place at the same time (I know, my little heart almost bursts with such elation), we decided to be productive and celebrate Thanksgiving and Christmas while reunited. The annual Baumert Christmas Picture was also a success; managing to get three puppies to look directly into the camera without causing too much mischief (oh… I behaved as well!). Add in laughter while watching “The Office,” great meals, some dance parties (you think I’m kidding?) and photography sessions /hiking at Highbanks and you have yourself a pretty darn good time. I’ll have that. Most definitely.

After Steve and Suz (and soon-to-be-Baby-Boy-B… due in February) returned to DC, and Michael flew back to the Zona, I soon became antsy and decided that it was time to embark on my next endeavor. Long story short, I began working at The Refectory.

I adore my job. Seriously.

As many Ohioans know (wait… how big is an Ohioian? Sweet life, SB), The Refectory is an exquisite French restaurant in Columbus. I have been fortunate to have dined in some of the best restaurants in Paris and the States, as well as worked with world-renowned Parisian Chefs. Trust me when I say that The Refectory has superior service and divine nourriture (food)… enough to tickle the palate of even the most discriminating food critics. I have been working almost every day in one capacity or another. I adore the atmosphere (even with the posted ‘Caution Men Cooking’ sign), my fellow chefs, the owner, Kamal, Chef Richard, as well as the hard work and the constant opportunity to push myself to learn and to improve.

I thrive in the kitchen because I am able to exercise my passion… despite the fact that I am required to wear men’s shoes and a stark white uniform (trust me, look close enough and the glitter is still there). I am thankful for the opportunity to work every day. The men constantly challenge me, switching me to the meat station during vigorous services, when I least expect it – and allowing me to create modern designs when preparing the desserts. The artistic flare is what causes my eyes to sparkle. My favorite aspect is the art of gastronomy and creating pleasurable plates which taste delectable! (And apparently some of our dishes resemble animals to those with “creative minds.”)

I love the high-paced, stressful services. The intense situations force me to focus and to concentrate on my work. The job is an opportunity which cannot be surpassed. I enjoy having the occasion to drive to work every day (which by the way, is only about five minutes from my house… bonus) with a sense of purpose and joy. And I must admit, I often provide the comic relief (most definitely at my own expense) at the Ref. Apparently not the brightest crayon in the box, but I do what I can. :)

I have also started working with Jan Kish La Petite Fleur. Jan travels the nation, creating intricate wedding and special occasion cakes. She has been featured on the NBC Today Show, CBS local feature spots, as well as a multitude of magazines, books, features and shows (aka. she knows her business). We recently worked at the Columbus Bridal Wedding Exhibition, meeting a plethora of potential customers (as well as reuniting with many of my high school friends!) I enjoyed catering to the needs of each client while serving cupcake samples and well, smiling (obviously I had no idea how to finish that sentence). I am thankful to learn from the talented avant guard (who also adds sabering champagne bottles to her repertoire).

As long as we are on the subject, let me tell you what I love about accounting! (Worry not, kindred; I will keep this section short and sweet). As well as working as a chef, I am in the process of earning my CPA. After graduating Miami University with my BS in Accounting in 2007, I believed that my wonderful major would be placed on the back-burner, as reducing sauces was now my next Mecca. Wow, I was way off! Upon returning to the US and finding the economy, well… not exactly ‘thriving,’ I decided that the accounting profession might not be such a bad idea after all (Dad is loving this right now. Guaranteed). If I eventually open a catering business or small restaurant, the accounting background is absolutely essential in operating a successful enterprise. Cooking food is one thing, but cooking the books is absolutely not tolerated. “I run a tight ship (crack whip) so beware.” And yes, I just 'went there' and quoted Britney Spears.

Wow.

I admit, I am considering a superfluity of other ideas… but in the meantime, I am thankful to be back in this country and to experience the opportunity to grow, mature and challenge myself on a daily basis. I know that this is just the beginning… that something big is coming… and the best things in life are worth working for… definitely :)

All my love from Ohio,
SB :)

ps- Happy Birthday, Hero :)

Walk a Mile in My Shoes...

2008-09-15T13:58:00.001-07:00

Today I decided to take pictures on my way to work in order to share my daily commute with you! I am awakened every day at 6.45 to the wonderful “swing piano” ringtone of my mobile (also set a back-up “Global Atomic Radio Controlled” clock – I know, sounds incredibly official, yet not the most reliable as it always seems to change time zones in order to keep me on my toes). I make breakfast, put on glitter, throw in some crunches/push-ups to get those endorphins started, bid my Eiffel Tower au revoir and set off for a great day (full of competitions!) Rather than using the elevator, I skip-steps, bolting down nine flights of stairs with high heels in hand (a natural response after years of running stairs in gymnastics/running for dear life from my brothers after I did something mischievous at home). At the bottom of the stairs, I zip up my high-heeled boots, march through the double set of doors and confidently step onto the rue de la Convention.

On my way to the Metro, I pass a variety of boutiques, cafes, patisseries, butcher shop, flower shops, wine and cheese shops, small hotels, bookstores… I always greet the butchers with a big “Sarah Smile” as they wave and we exchange ‘bonjours.’ (Although I must admit, I am usually running down the street, temporary slow to a brisk walk past the butchers in order to say hi, then return back to the spazed-running pace). After descending the stairs into the Convention Metro, I swipe my “Navgo” pass at the card swipes and walk through the turn-still to gain entrance into the underground transportation. I usually jump on the second car and read/listen to my ipod during the fifteen minute ride to Concorde. I love the Concorde Metro station because the walls are adorned with the French constitution (Déclaration des Droits de l'Homme et du citoyen). Since spacing between the words is not present, it is a challenge to understand the phrases; however, it is a pleasant surprise when I can decipher the articles of the constitution.

After stepping off the Metro, I bound up three flights of stairs (bypassing the escalator), pass through a set of doors, climb another series of stairs and emerge onto Place de la Concorde… one of the most beautiful sights that I have ever encountered – rain or shine. Initially I crossed the rue de Rivoli, then waited at a red light in order to cross the street again; however, I have become wise in the ways of the street traffic. After the little ‘green means go man’ appears on the street light, I have a few seconds to scamper diagonally into the middle of the street, do a little dance and curtsey before the oncoming traffic cruises through the Parisian streets (ok, omit dance and curtsey, but I do make a mad-dash). As I pass Place de la Concorde, I see all of Paris in a nut-shell: The Champs Elysées, Eiffel Tower, Invalides, Madeline, Jardin de Tuileries, Assemblée Nationale, Grand Palace, Pont Alexandre III, La Seine, Place de la Concorde – all good things… great things indeed. As I walk past the grand entrance of Hotel de Crillon, the doormen take off their hats and nod as I smile and wave – it truly warms my heart to acknowledge my fellow employees. Because the American Embassy is located next to the Hotel de Crillon, Parisian military guards line the streets. I always greet the guards as I continue my way down the street between the American Embassy and Crillon. Upon entering the service entrance, I greet the security and hop down the flight of stairs into the basement.

Upon arrival, I exchange my dirty uniform from the previous day for a crisp new outfit. Adorned in pristine white, a new day begins at Crillon! Whenever I pass anyone in the hall, I always greet them with a big smile, no matter if I am completely exhausted or in a rush – I respect every single employee at the hotel because they truly take pride in their work. I cannot help but smile whenever someone shouts, “I love America!” “U-S-A” or sings “American Woman” or comments about anything relating to the States. It is comforting to hear such positive comments about home from everyone!

The past six months have been by far the most challenging of my entire life – and I have adored the entire experience. I am so thankful that I have had the opportunity to work in Michelin starred restaurants… and not simply peeling potatoes in the corner – but actually preparing food which is served to clients. The most frustrating aspect is the ‘slang’ communication – I am able to understand everything related to the culinary aspects and have no problem whenever Chef asks me to do something; but the day-to-day “slang” and the cultural references related to jokes are the most difficult to understand. However, I still smile, work diligently and push myself to learn something new each and every single day! I love the experience!

Two weeks... only two weeks remain in this City of Light! I know that Paris will always have a special place in my heart, and I am confident that I will return one day. In the meantime... I have been sending my CV and resume to Chefs across America. I am open to move anywhere and work anytime. Who knows… Arizona, Ohio, New York, California, Chicago, Washington DC, West Virginia, Las Vegas... although I will miss Paris, I will go where I am led and I will go joyfully. My parents have taught me that I can make the best of any situation by maintaining a positive attitude and always thinking about others. During the month of October I plan on volunteering for the presidential campaign, volunteering at local food banks and visiting Stephen and Susan in DC and Michael in Arizona. To quote my gymnastics quote from a previous interview, "What’s she going to do next..."

All my love from Paris,
SB =)

"There's No Crying in Pastry"

2008-08-10T13:52:00.000-07:00

Hello family and friends!

Oh Christmas-time! A time for unselfishly sharing, giving and loving others… apparently not for this “Little Rude Girl.” Mom had dolloped a mound of fresh whipped cream atop the spiced pie and told me to wait for the lavish dessert… everyone would enjoy the delicacy together. Oooh, I wonder what’s coming next. The thirty-eight inch counter tops were no match for my tiny three year-old body. However, where there’s a will, there’s a way! As my family gathered in the family room in order to exchange laughs and cheer, I, in my tricksy-hobbit-like-state, creeped into the shadows and into the kitchen in order to sneak the cherished pumpkin pie! Oh, such wisdom and skill to successfully break away from the Baumert clan. Upon entering the kitchen, my eyes grew large after viewing the mound of dessert. After scurrying over to the counter, I mustered up as much strength as my little body could handle, stretched my hands over my head, stood on tippy-toes, and success!! I reached the plate! However, how long could I possibly stand in this awkward position? (although I did fall asleep in the splits once… another story). As I began to quiver and tremble, I slowly slid the plate from the counter. Tip, tip, tip, bull’s eye. Right onto my face, floor and feet. Overcome with grief, I began to wail. My family came running as they believed that I was injured. Caught! As they laughed harder and harder, I became more and more furious and my crushed sobs grew incessantly louder. I was caught, embarrassed, and my delicious treat was ruined. Serves me right! Definitely deserved that one!

Hotel de Crillon. I think I’m in love. Seriously, I absolutely adore my new stage in pastry. During the month of August, the majority of Parisians vacate the city and travel to the south of France to bask in the glorious sunshine and to enjoy and savor the warm summer nights. A plethora of Parisian shops, boutiques and prestigious restaurants close their doors during August in order to rejuvenate for the upcoming year. Since the Crillon gastronomy restaurant “Les Ambassadeurs” is closed this time, there is no pastry service during the day. However, each day I work with my chefs to make the various “tea time” desserts.

I shall describe one such dessert in detail: the Forêt-Noire. Chocolate spheres are first made by using plastic molds. The result is a hollow chocolate ball which has a diameter of about two inches. I then cut tiny circles from a chocolate genoise cake and drop the circles into a syrup of sugar, water and rum (yarr!) After making a cream of mascarpone cheese, liquid cream, powdered sugar and vanilla, I fill the chocolate balls with a cherry colis, imbibed chocolate genoise and cream mixture. Once filled, I turn the balls over and blow a ruby red glitter dust on the top surface. I think my fellow chefs enjoy seeing my face overcome with elation upon using the glitter (Honestly though, I believe that they prefer when I make this dessert because sometimes the glitter rebounds off the surface and lands on my face, as opposed to theirs… not too masculine. And bonus, as I do not have to reapply glittering makeup after lunch… ahh, it’s the little things in life!) After the celebration of glitter dust settles, I place each ball on a larger circle of chocolate genoise cake which rests on a small golden circular platter. Around the bottom of the sphere, I use a pastry bag with the mascarpone cream mixtures and pipe small balls to garnish the chocolate sphere. I then take a torch and heat a metal spatula. Carefully placing the tip of the spatula on the top of the chocolate sphere, a small line is melted away in order to place a tiny “C” made from chocolate (we drizzle chocolate over poles in order to make curled pieces which resemble the letter “C”). Crowning the “C” is a small piece of silver paper (edible). And voila. That is one dessert. One. The intricacies and details of each step are unbelievable! We also make truffles filled with hazelnut ganache which are placed on small chocolate cakes, raspberry tarts, chocolate ice cream cakes enrobed with liquid chocolate, no-bake cheesecake domes filled with apriot genoise cake, madelines, macaroons (not the coconut type which we are familiar with States-side, but I will describe the Parisian macaroons later), fruit plates, raspberry gazpachos, pastry creams, crème legere, crème anglaise, and a plethora of other delicacies!

My fellow chefs laugh whenever I make the pastry cream. Enormous amounts of milk (between three and six liters) are used. After boiling the milk and combining with the sugar and eggs, the mixture must be whisked quickly to prevent the eggs from coagulating and making a nice breakfast of scrambled eggs (just add some ketchup and you’re good to go). The French use the term “énergiquement” to describe the manner in which to whisk the cream (translated to “energetically” – so I always whisk with bright eyes and a big smile…). Sometimes my fellow chefs cheer when I turn the large pan over and they help scrap the cream from the pan. They even commented that my strength was attributed to the years of swimming (wow, it seems like an entire life-time ago!)

I adore my fellow chefs in both the pastry and cuisine kitchens. “KitchenS?” you might ask. Recently, I was given the opportunity to work in the cuisine kitchen in order to learn and work more (like a little sponge, soaking up as much as possible). Thus, after completing my work in pastry for the day, I enthusiastically bound over to the cuisine kitchen and begin my “second stage.” I told you that I love it! I am thrilled and blessed beyond belief in order to learn more! (I would even go to work on my weekends in order to incorporate more cuisine). I love the camaraderie; not only in the kitchen, but between the entire Crillon staff. I truly feel a part of the team and I love working hard (and representing America!) As I run (literally) from one station to the next, I always have a big smile and well, glitter (whoa, there’s a big surprise!) The employees are incredibly hard working and positive. My sous-chef, as well as others, skip lunch as they are constantly working without breaks. I look to each of them with the utmost respect. Even when they are exhausted, they execute their professions with perfection.

Although this was a shorter blog, I will send another update with more detail soon! In the meanwhile, I am thankful beyond words that I am essentially able to do another two stages (pastry and cuisine). It is a blessing which I will never forget! Where there’s a will, there’s a way… and I’m on my way :)

All my love from Paris,

SB =)

"Dilegua, o notte! Tramontate, stelle! Tramontate, stelle! All'alba vincerò! Vincerò! Vincerò!"

2008-07-27T11:06:00.000-07:00

Hello Family and Friends!!

First of all… thank you so very very much for the wonderful birthday messages and emails!!! My gratitude is beyond words as each of you truly touched my life and took the time to think of me on my birthday. I really love you very much!! Thank you for making my twenty-third special!

If one had to choose a single country that adores celebrating its independence, I would have to say that the USA does so with flying colors (literally). However, France is a close second. On July 14, I woke up to an absolutely stunning morning: a baby-blue sky, shimmering sunbeams and a few wispy clouds resembling brush strokes across the Parisian horizon. The small trees and flowers decorating the Parisian flats across from chez moi radiated with life and vivid colors. The Bastille Day parade began at the l’Arc de Triomphe, continued along the Champs-Élysées, then divided into two separate parades in order to “cover more ground” and span the entire city (spread the love, right?) Rather than heading directly to the Champs-Élysées and securing a spot that guaranteed seeing only the heads of the crowds in front of me or using a periscope, I decided to mark my territory elsewhere. I found the perfect spot: next to Madeleine (a Neo-classical style church constructed in 1764 to the glory of Napoleon's army). Fret not, by marking my territory I simply wore my enormous black hat which not only protected me from the glorious sunshine rays, but also kept spectators from crowding too closely since the diameter is so obnoxiously large. But I digress… although I was able to witness only one-half of the parade, the soldiers and artillery were in perfect front-row view. Ultimately, I do believe that the wise knight in Indiana Jones’ Raiders of the Lost Arc would have concluded that, I too, “chose wisely.” (It would have been bad news to have “chosen poorly” and joined those interred in the catacombs under the city of Paris).

I absolutely adored the parade since it was entirely devoted to the celebration and honor of the troops. Goose bumps covered my body as the regiments proudly marched past the adoring crowds, singing their respective anthems and holding their heads high. A few of the troops included:

Troop of the 1st Regiment of Spahis – wearing long, regal tan capes with white fur trim, blue hats, large red belts, machine guns

Troop of the Pioneers of the French Foreign Legion's 1st Regiment Etranger – seriously, I think they were lumberjacks… they had long beards, brown smocks, and hatchets. The leader of their troop resembles Santa Clause (though less jolly and French… ok, but he had a white beard)

Troop of the 1st Engineers regiment of the French Foreign Legion – white hats and tan berets

Alphajets of “La Patrouille de France”, (French Air Force acrobatic team)

A plethora of other regiments, military artillery (enormous tanks, jeeps, etc.) helicopters and planes paraded through the Parisian streets and skies. Parachutes even decorated the sky with the UN and EU flags. As each of the regiments passed, the crowd applauded their commitment and loyalty. I was instantly reminded of my own cousins, Paul, David and Danny – US Marines and Army Ranger - and how proud I am of their hard work and allegiance to our country. It was very encouraging to see the troops celebrated and honored… they deserve such respect!

As I commented before, although I missed the Ohio “Red White and Boom” and the Upper Arlington celebrations of years past, I did witness the firework celebration at the Eiffel Tower. Glorious. A pop concert began at 19.00 and featured an array of French singers. At 22.30, the lights of the Eiffel Tower immediately darkened as a hush spread across the enormous crowd (seriously, I could be wrong, but I do believe that the entire city of Paris was crowded in the Champs de Mars (gardens surrounding the Eiffel Tower). The glittering fireworks cascaded a frame around the monument as spectators cooed the universal language of “oohs and ahhs.” I must admit, I did miss Neil Diamond’s rendition of “Coming to America,” though my Parisian fireworks were accompanied with Opera and Classical music. French Composer Jacques Offenbach’s “Can-Can” saturated the air, causing my dancing feet to begin to move! A chill of pride shot through my body upon hearing Luciano Pavarotti sing “Nessum Dorma”. The ending of the song is incredibly impressive… “Dilegua, o notte! Tramontate, stelle! Tramontate, stelle! All'alba vincerò! Vincerò! Vincerò!” ("Vanish, o night! Set, stars! Set, stars! At daybreak I shall win! I shall win! I shall win!”) – The B4 and final A4 notes are the highest notes of the tenor range… as Pavarotti’s voice filled their air, the Eiffel Tower began to glitter and the fireworks continued to illuminate the sky… it was almost too much to handle… almost! Definitely received goose bumps for a second time that day!

My next update will include details about my stage at Hotel de Crillon! I absolutely adore the hard work and constant learning experience. I wanted to thank each of you again for taking the time to think of me on my birthday. I truly treasure your notes and words of encouragement! Thank you!

All my love from Paris,

SB =)

"Fly Me to the Moon..."

2008-07-12T11:38:00.000-07:00

Hello Family and Friends!

Happy belated Fourth of July!!! Granted, I missed the Red, White and Boom “firesmack” (firework) celebration, parades, high school reunion (five years already?!) and picnics; however, I spent an amazing evening in Cannes, France (yes, famous for the annual Cannes Film Festival and seemingly adoring city of “Brangelina”). After enjoying a dinner of fresh sushi at the Havanna Room (I loved the pink salmon pared with the pastel-green avocado, black-tinted-gold seaweed and snow white rice against the white square plate), I walked along the Boulevard de la Croisette. Good things truly do come in small packages when visiting this small fishing village. Despite having only two major roads, Boulevard de la Croisette and Rue d’Antibus, the sister city of Beverly Hills can compete with the world’s best. Haute Couture, fashion and jewelry designers, perfumes and cream boutiques, luxury hotels, prestigious restaurants, dominating yachts and sleek sail boats… the crème de la crème. Even the perfectly manicured window displays exude class. Definitely the type of boutiques that if you find yourself inquiring re: the price of an item, you should simply turn around and mosey on toward the exit. Do not pass go. Do not collect two hundred dollars. I was absolutely content to be window shopping and allowing my imagination to be set free!

The Boulevard de la Croisette, essentially a smaller, more tropical Champs Elysées, was bursting forth with life on the Fourth of July. Although no celebrations of liberty were evident, I did hear music in the distance and hastened my pace in order to find the source of the joy! I noticed a crowd gathered across the street from the Carlton Inter-Continential hotel. Not too shabby spending an evening listening to live jazz music. I immediately joined the other spectators with pure elation in my heart and laughter in my soul. I absolutely adored watching the crowd clapping their hands to the beat of the music (and yes… some dreadfully off the beat, but still loving life), young couples dancing on the large boardwalk and children dropping coins into the open musical instrument cases of the performers. Frank Sinatra, Nat King Cole, Dean Martin… jazz songs permeating the air ("Fly Me to the Moon," "What a Wonderful World," "New York, New York" etc.) Spotlights illuminated the cream stone and green thatched roof of the glamorous Carlton palace. Palm trees swaying in the warm July evening sea breeze. The proud yachts and sailboats dazzling on the moonlit blue waves. The white concrete bench lining the boardwalk radiating with changing neon red, orange, blue, white and green hues. The Cartier, Chanel and Valentino boutique signs were shining confidently against the navy-blue sky. I so enjoyed having time to think of each of you… celebrating the freedom of our country with family, friends, Olympic Trials, work, fighting for our freedom, picnics, “firesmacks” (ok… fireworks), high school reunions, parades, sparklers and those great little white balls that you throw on the ground and cause a slight heart-attack to those unaware…mischievous indeed…

Growing up, I always celebrated the Fourth of July on top of the family van. No, not a “van down by the river”; rather, a van parked on North High Street in Columbus, Ohio with my family. Still doesn’t sound too promising, eh? Allow me to explain… we always loved the Red, White and Boom firework celebration… what isn’t there to like… glittering balls of fire that were orchestrated and choreographed to upbeat, patriotic music… all good things. And yes, the show always lived up to the reputation of being “so much better than last year!” In order to enjoy the celebration, my family and I would hop into the car with blankets, pillows, snacks and sparklers, and drive to the same location every year. My brothers would hoist me onto the roof of the van, once parked mind you, and I would bury myself into a sea of blankets and pillows. Everyone would join in a chorus of “oohs” and “ahhs” as the dominating ‘booms’ filled the air and glitter cascaded from the sky. Here’s the best part… once the final firesmack… umm… smacked, the Baumert clan mysteriously transformed into the A-Team. Moving at warp-speed, we would fly into the van and maneuver our way from our coveted spot as quickly as possible. Must avoid the traffic at any cost... And the reason for our ultra fast departure? The following morning we were up before dawn’s early light… someone was either swimming and/or in the UA Parade. Reflecting back on our memories, I cannot help but laugh! I am filled with joy as I remember dancing with the sparklers (although mightily disappointed whenever the breeze was too strong and the sparklers would not light), throwing the “snap pops” with my mighty-child strength, laughing with my brothers and parents… I loved the fact that we were able to run free and dance (and have a glorious view from the top of the car… bonus). Hilarious memories!

Although my Cannes celebration was quite different, I loved visiting the south of France. Handprints of famous Hollywood stars line the Palais des Festivals et des Congrès. I remember a few years ago when Michael, Stephen and I were home during Christmas and were watching “Walker Texas Ranger” together. During the particular show, Chuck Norris continually fought evil… but in order to be ultimately victorious, he performed his secret weapon move… the “round-house kick.” I remember laughing as Chuck Norris round-house kicked one antagonist, then another, then yet another… we about died laughing when it was shown in slow-motion. Despite the move being overplayed a ridiculous amount of times, we have continued to this day laughing about the infamous “round-house kick.” You can imagine my amusement when I found Chuck Norris’ handprints. I immediately snapped a photo and then knelt down to compare my hand size with the glorious star. Perfect match. I have never laughed so hard.

Yes I am a woman. Yes I have large hands. Deal with it.

Maybe it was a sign that if I just work hard enough, I too can master the “round-house kick.” Ok seriously… if I never write “round-house kick” again, it will not be soon enough… Actually, as I was laughing, a retired French couple inquired about the American actor. As I explained that everyone is always amazed with my hand size, the incredibly glamorous woman mischievously grinned and held out her hand… her hand was slightly bigger than mine!! I could not believe it! We laughed and she said that ‘true quality women have large hands.’ True story. What are the chances…

I did actually swim in the Mediterranean Sea… it was the first time that I have enjoyed being back in the water in years! The crystal blue water called me as the sunlight cascaded glittering rays onto the waves. Literally… the water was shining and the sand was composed of thousands of colored pebbles… ambers, topaz, emeralds, amethysts… the colors were incredibly vivid and vibrant. The sweet salt immediately wakened my senses (and also served as a natural body exfoliate… good times!)

Cannes is an exquisite and majestic city. I truly enjoyed my time and short reprieve from Paris. However, I was quite jovial upon seeing my glittering Eiffel Tower on my return home. On 7 July, I began my new pastry stage at Hotel de Crillon… I absolutely adore this palace… and literally, it is a palace. I have met so many people in France who adore the fact that I am in the culinary world. When I tell them about the Crillon, they definitely respond with large eyes and “ohhs and ahhs.” I was even given the response, “you’re not just learning pastry… you’re learning the art of pastry!” This first week has been amazing. I have been learning so much thus far… making pastry creams, hazelnut and chocolate ganaches, cherry flans, chocolate cakes, butter cookies, mille-feuilles… the list goes on and on… but that is for my next blog!

In the mean time, Bastille Day is 14 July! I can absolutely relate with Gertrude Stein and her feeling of, “America is my country and Paris is my hometown.” There is just something here… something calling me and something comforting about this particular country and about this particular time in my life. I do not know how much longer I will be in Paris (depending on work and visas, etc)… three months, one year, two years… who knows! But I am thankful for each and every single day! So Happy Fourth of July America and Happy Bastille Day France! I love you all so very very much!!!

All my love from Paris!!!

SB =)

"Every Flower Must Grow Through Dirt"

2008-06-22T12:13:00.000-07:00

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…"

2008-06-15T12:28:00.000-07:00

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...

2008-06-01T12:47:00.000-07:00

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 =)

Good Things Come in Small Packages...

2008-05-25T12:37:00.000-07:00

Dear Family and Friends,

Last week signified my one-year anniversary living in Paris… the time has absolutely been a delightful whirlwind of adventures, challenges and growth. However, I realized that I have not yet shared specific information re: my Paris flat! Bienvenue to my inviting and humble abode! I live in the 15eme on Rue de la Convention. In France, the ‘counting’ of building floors is different from that of the United States. The first floor is known as the rez-de-chaussée. The next level (US level two) begins the counting… France floor one is US floor two, France floor two is US floor three, etc. I live on the top floor of my building – number eight! Yes, there is a small elevator located in my building; however, I usually run/skip the nine flights of stairs for a small cardio challenge/burst of endorphins… I literally jump-start my day! But the best part about running up my stairs? The rewarding view upon entering my flat…

After carefully aligning my durable key into the lock and pushing the large, wooden door, one enters into a small, but quant living/sleeping/dining/all encompassing room (how practical!) One single word describes the scene: micro. Directly placed to the left is a large, fire-engine red sofa. It has served as a bed for me when mom came to visit in November. Granted, I have been known as one who can curl up and sleep practically anywhere, but trust me when I say that it is comfortable. In the winter, I would wind-down my day by encompassing myself into a sea of pillows on my large sofa. After changing into large sweats, sipping on green tea and reviewing my notes/reading my cooking books, I would be well on my way to snooze-land. Granted, my flat is small, but there is a trundle bed as well (two for the price of one… bonus!) I usually roll the bottom bed along my wooden floor at night and park my body at this location. I have no idea why… yes, it would be much simpler to sleep on the top bed, but I appreciate the novelty of the bed… when I was younger, I remember attending a sleep-over where my friend had a trundle bed. Although we slept on the floor in our Disney-character sleeping bags, (does one actually sleep at a sleep-over?) I remember thinking how exciting it would be to sleep in a trundle bed. Well my friends, I have finally achieved my dream of sleeping in a trundle bed and I will let you in on a little secret… not so different from any type of other bed. In fact, I think I have spent entirely two much time on this subject and the words ‘trundle bed’ occur way too frequently in this update. Next!

Directly across from my sofa is a bureau with a drop down desk top which is home to my computer, internet box, tv, telephone, stereo and books. Pictures of friends, French castles, ticket-stubs and other memorabilia of places visited align the doors of the bureau. Two Bonsai trees rest on the top, as well as a plethora of candles and other green plants. Lining the entire side of the room are three sliding glass doors which reach from floor to ceiling. The doors lead onto my favorite aspect of my flat… the balcony. I spend most of my time on the balcony… reading, writing, gazing at the Eiffel Tower and watching the neighborhood action from a birds-eye view (in a non-creepy way… don’t worry!) The balcony is home to two small sets of tables and chairs, as well as bird baths, flowers, garden statues and a hanging lantern. Whenever I write my blog, I equate myself with the character Christian in the film Moulin Rouge… although another apartment building is not quite as ‘colorful’ as having the Moulin Rouge directly across the street. My French neighbors spend time on their balconies… enjoying the sunshine and city-sounds as well.

My bathroom is also, well… tiny! BUT, I am very grateful that I have a private bathroom (as dad says, it is a must). Pictures of ‘soap advertisements’ line the walls and the bath tub and toilet work very well (not too much about a typical bathroom – although it does overlook the Eiffel Tower as well!) The kitchen has a microwave-oven and two burners. Although I do not have an oven, I manage to cook at home very often. I enjoy dining in cafes and small restaurants in order to experience true French cuisine. I enjoy tasting a plethora of foods in order to pique my palate and experiment with flavors. Upon returning home, I often challenge myself to recreate the dishes/experiment with other flavors and textures. Cuisine is a constant leaning experience. If one is not willing to take chances, then true growth can never be achieved. Sure, failures will occur, but we must learn to pick ourselves up and never, never, never give up. Tomorrow is a new, brand new day!! Besides, did you know that brownies were invented by a mistake? A hurried cook forgot to add baking powder in a chocolate cake recipe equation and voila... a modern-day miracle. So those who are aging and say that the ‘mind is the first thing to go,’ well… maybe so, but it’s not so bad… you could end up with the next brownie!

Next week I work nights again at Le Meurice… I ADORE my work and the daily challenges to improve and learn. My French continues to improve daily, but I must thank my Miami University French professor Michel, for giving me the gift of the French language. During my senior year at Miami, Michel spent additional time during his office hours every week teaching me French customs, mannerisms, and pronunciation, pronunciation, pronunciation (almost a real-life My Fair Lady). It is because of him that I have been able to survive and thrive at school, work, and in this City of Light! Michel, thank you for your gift of time. Because you took time from your schedule to help me, I have been able to continue to live my dream of truly experiencing Paris. (picture from graduation May 2007)

I love you all so very much and I hope that everything is going well States-side. Thank you again for sending kind words… they always brighten my day!! Also, if you have specific that you would like for me to visit/photograph, please let me know and I shall see what I can do! All my love from Paris, SB =)

"All the World's a Stage..."

2008-05-11T12:36:00.000-07:00

Hello family and friends!!

"And All the Men and Women Merely Players..." I began my first culinary stage (actually, the French pronunciation rhymes with the English word of 'lodge' as opposed to a platform upon which actors bring forth life to tales) at the hotel Le Meurice on April 7, 2008. I absolutely adore the intense, demanding work schedule as well as the opportunity to learn from... quite honestly, the best.

“They have their exits and their entrances” I begin each day by entering the hotel through the back entrance and energetically greeting the welcoming security guards. Rather than having to figure out the French translation of ‘Open Sesame,’ I simply swipe my identification card and voila, the sliding doors part. After bounding down a spiral staircase, I greet fellow employees as I pass through the basement corridors and into the women’s locker room. I am so thankful that my cuisine uniforms are actually provided and washed at the hotel… in my flat, my washer has a three-hour wash cycle session and the non-existent dryer is powered by solar energy (glorious sunshine!) Believe me, the constant supply of pristine uniforms is an enormous convenience! After changing into my uniform, I enter into the kitchen and begin my work!

First of all, I must explain the concept of ‘team’ pertaining to the food industry. Essentially, I have been adopted into a new Parisian family. Whenever chefs enter or leave the kitchen, they make it a point to greet or bid au revoir to each member of the staff. Literally, everyone greets everyone! After giving my fellow chefs quick bisous (kisses on both cheeks), I tie my apron around my waist, tuck a hand cloth into my apron and place my tok on my head (yes my friends… no longer the little ‘trainee/flight attendant hat,’ as at LCB). Thus signals the beginning of the intensity. I imagined that as a stagiaire (essentially an intern) in a three-star Michelin restaurant, I would simply be peeling/turning vegetables in a corner for the duration of the day… right? I mean, that only makes sense. Oh how naive you were to the ways of the kitchen, little SB.

“And one man in his time plays many parts” Quite honestly, I had absolutely no idea as to what I was getting myself into… I had only seen a few restaurant kitchens before beginning work at Le Meurice. Furthermore, I had never witnessed 'service' (time in which the chefs are moving like fine-tuned machines in order to please the clientèle during lunch and dinner). Words do not do this routine justice. Intense. Rush. Speed. Perfection (ok, nothing is perfect, but as close to perfection as possible). Warm. Intricate in decoration. Bursting forth with a myriad of flavors. It is absolutely ridiculous… and I love it.

Before and after service, all of the chefs work with the mise en place – or prep work – so that during service, everything (and I mean absolutely everything) is organized and the reserve is plentiful. Since the plating and the dishes at the hotel are so intricate and complex, it is essential that everything can be prepared as fast as possible. For the first month at the hotel, the chefs actually placed their confidence in me in order to prepare the amuse buche and a small hors d'oeuvre. Let me explain an amuse buche. In French amuse is defined as ‘to amuse’ and buche is ‘a mouth.’ Thus, it is a small bite to begin the meal: something to tickle one’s palate and present a small foreshadowing of what the remainder of the meal will entail. During service, an order is first printed on a ticket. Each ticket includes the number of covers at the table and every item desired. When it is time to prepare an item from the entire order, a second ticket is printed with the specific item to be made a la minute (at that minute). For example… a couple from table seven orders from the menu degustation. This would include two amuse buches, two appetizers and two entrees. A ticket prints this information and the chefs yells the order (which is followed by a chorus of oui chef!! in order to signify that the others chefs know what is forthcoming). When it is time to prepare the amuse buche, a second ticket is printed and boom! I am off, working against the clock as quickly as my large hands can to recreate a mini-Picasso. After preparing the amuse buche, I pick up the trays and run/power walk into the second kitchen which has four small lifts. As I bring the prepared food to the elevators, I shout, “Deux amuse buche, table sept!” (meaning, “two amuse buche, table seven”) – to which Chef responds “oui” to acknowledge that the food is acceptably prepared and sent up to the clientèle. I then run back to my station and begin the routine again. Whenever the lift is upstairs, I cannot be lazy and simply wait for the elevator to mosey on down to the basement… rather, I skip stairs (with trays in hand) on a spiral staircase and run/speed walk the food up to the prep area just behind the main dining room (the same room to which the food on the lifts is directly delivered).
Because the menu changes every two months, I have already had an opportunity to prepare two different amuse buche. They consist of:

1) A small bowl – a small layer of fennel foam
A small spoonful of diced and sautéed fennel, black olives, onions
Several small pieces of calamari
A small piece of sautéed roquette
A few pine nuts

(I know that I reiterate ‘small’ often but because the food is so incredibly rich and fulfilling, the portions are quite umm… TINY, compared to those of American portions)

2) Two small pieces of ‘sushi’ - wrapped in blanched cabbage with a vinaigrette-seasoned julienne orange carrot and langoustine (type of shrimp).

One the plate, three dots of wasabi-mayo are placed in the shape of a triangle. On the head of the triangle, there is a piece of ‘sushi’ that is placed on its side (so that only the cabbage is seen). On top of that, another dot of wasabi-mayo. Placed on the mayo is a spiral of potato that is cut to resemble a fettuccine-noodle, then fried in the shape of a spiral. Inside of the fried potato-spiral are a few vinaigrette-seasoned green leaves and seaweed. On the left-hand side of the triangle is a piece of ‘sushi’ that is placed upright, in order to see the vibrant orange, yellow and green colors. On the right hand side of the triangle is the solitary wasabi-mayo dot. I attempted to diagram the absolutely delightful plate (though my “computer paint application” recreation would qualify as the ‘black sheep’ of diagrams) in order to at least give you a general idea of the plate. You have my permission to take a few minutes and heartily guffaw at my quite glorious drawing. Oh so lame.

Speaking of drawing!! I must take a moment and share with you an absolutely amazing painting by Robin Sturgeon, a former Brookside swim team member (go water buffalos!) painting:

While attending Miami University, my sorority had a formal at the Aquarium in Cincinnati, Ohio. I went with an incredible friend, Chris Rule (who, by the way, is on STINT in Rome and has a fascinating blog recounting his adventures [http://c-ruleinrome.blogspot.com.] Playing with the back-lighting from the aquatic tanks, we captured some “artistic-lighted” photos… does that make sense? Robin actually painted the photo and I feel compelled to share with you her unbelievable talent… I had to look twice at the painting, as I was convinced that it was the actual photo upon first glance… here are both the photo and painting:

photo:
Robin, you have an amazing talent and gift!! Keep up the great work! :)

Ok, back to Le Meurice. I have been recently working in the “hot kitchen” – sautéing vegetables and making sauces to accompany the veggie and ravioli dish. I cannot believe this opportunity - that I actually prepare food that is served to clientèle… I am so thankful for each and every single day. I am trying like crazy to improve my French and to soak up as much as possible! I am so impressed with the hard-working mentality of all of the chefs. They take true pride in their work and never rest. We usually eat for ten or fifteen minutes during lunch and dinner, but the remainder of the day is down-right hard work. There is no complaining. No whining. No crying. You do your work and you do it well. No if’s, and’s, or but’s about it. I have the utmost respect for each of my new family members, as they are willing to put in the (literally) ‘blood, sweat and tears’ (yes to the two former, no to the latter). Although I have many strikes against me… I am a young, stagiaire, American woman who wears glitter… my fellow comrades have embraced me in and accepted me because I work with passion.

"Last scene of all,
That ends this strange eventful history,
Is second childishness and mere oblivion,
Sans teeth, sans eyes, sans taste, sans everything."

Granted, I am by no means in any way, shape or form, in the last scene of life. Yes, I believe that Shakespeare was absolutely brilliant and I love his writings. I love how he ends this poem with referring to the human senses which are essential in the culinary world. Taste, accompaniment of flavors, artwork on the plate... the entire dining experience. However, I cannot bring myself to agree with “sans everything.” I have learned that in life, there is always hope. During my mom’s chemotherapy and radiation for breast cancer, she was always so positive and encouraging to her husband, her children and her friends. And she remains confident and supportive to this day. I want to thank my mom for being such a positive role-model in my life – she constantly sends me emails of encouragement and hopeful words. It is true - in life, there is always someone whom you can help. Someone to encourage. Someone to share a smile or a kind word. You never know what is going on in the life of an individual. But because of my mom, I have witnessed first-hand, that a positive attitude and outlook on life help to change the world… one life at a time. So Happy Mother’s Day to all the mothers in the world!! And contrary to Shakespear’s “sans everything” – there is always hope.

All my love to each and every one of you from Paris,
SB =)

In the Zona… Dancin’ Cross the Desert…

2008-04-21T06:48:00.000-07:00

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?"

2008-04-19T03:12:00.000-07:00

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 =)

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

2008-03-18T03:57:00.000-07:00

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...

2008-03-07T23:35:00.000-08:00

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 =)

Oops! I Did It Again...

2008-01-25T07:26:00.000-08:00

Dear Family and Friends,

First of all… I am ok! (uh oh, the fact that I am beginning this update with a need to reassure you of my health… never a good sign! At least you know that you are in for an entertaining story!) A few weeks ago, I missed class due to an illness (fever, dizzy, chills… no good).

Let us time-out for a second in SB history. As many of you know, I am an individual who will continue to work through a great deal of pain/sickness/unfavorable conditions. It is who I am… I suppose that I was just wired to continue challenging myself. Regardless, there have only been three times in my life that I have been so sick that I end up, well… fainting. (hmm, maybe I should listen to my body and not be so extreme sometimes!) Ok, time-out over!

Back to it! I truly had to talk myself into staying at home and recovering, as opposed to going to school and learning! (I really do love LCB that much!!) By that evening, my fever had subsided and I decided to walk to McDonalds (free wifi) to send a few emails/check my mail. As I was writing notes, I truly was feeling so much stronger (young age… bounce back quickly!) However, as I was finishing my email session, I was suddenly overcome with a very dizzy, lethargic feeling which spread throughout my entire body. I remember thinking to myself, “Wow… wow, I really do not feel well at all!! I am getting that dizzy sensation again, but if can make it home, then I will be fine… but I can make it home by myself.” Good thought. Good intentions. Nice try. As I was heading out of McDonalds, I completely bit the dust and fainted on the sidewalk. When I woke up, I found myself surrounded by a plethora of Parisians, all gathered around and asking me questions. I instantly began responding, all in French, and the first thing that came to my mind was, “Oh no! I hope I remember English!” No, I was not concerned about where I was, or what just happened… I was excited that I was speaking French with even more ease!

As I was sitting there, someone asked if they could bring me anything. Someone in the crowd yelled, “Bring her alcohol!” and I started cracking up. Someone returned with bottled water and as I was re-hydrating myself, I responded to the questions. I told one lady that I had had a fever earlier in the day, and that I had been sick. She asked if I had taken any medicine and I explained that I had antibiotics to help alleviate my malady. I remember responding, “Amoxicillin!” and all of the Parisians repeated this foreign word, “Amoxicillin?” They quizzically looked at one another and continued to repeat the name of the antibiotic, hoping that someone understood this foreign medicine. It was precious. Meanwhile, someone had called the firefighters to come to my aid. I said it before, but now I believe it even more, I will always have a special place in my heart for French firefighters! They came and helped me into their van. As I sat, explaining my situation, they took my pulse and executed a quick exam (to verify my health). Their job description requires them to take victims to the hospital, so they offered me this option. Since I was truly feeling much better, and they also said that I was looking better, they gave me a release form to sign. As I was signing my “John Hancock, they were absolutely amazed at my over-the-top signature. They responded that it was the “signature of the century” – complete with a star, exclamation point and underline. I wanted to walk home, but they insisted upon driving me home safely. During the drive, they asked what I was doing in Paris and I explained my entire culinary experience. I promised to bring them some pastries for their kindness. I actually brought them a huge selection of petits-fours de restaurant which I made last week: Chocolate Macaroons, Green Tea Cakes with White Chocolate Cream, Walnut and Chocolate Cookies, Piped Jasmine Shortbread and Chocolate Diamonds. They were absolutely thrilled and grateful that I fulfilled my promise.

Having an ER-nurse as a mother and Nuclear Medicine doctor as a father, we always grew up in a health-conscience environment. Whenever my brother and I would get hit in the head (which, by the way, was not that frequent… but three kids and a plethora of sports equates with multiple injuries) – mom would wake us up in the middle of the night as ask us questions (perform a cranial check). I decided to set my alarm for three in the morning. Upon the sound of the alarm, I repeated my name, where I was, what I was studying, etc. As the information was still in my brain, I was encouraged… apparently not too much damage this time! Success! (However, one has to ask him/herself… who was checking my responses? Where they in English? French? One will never know!) So yes, I did perform my own cran check. Typical Baumert.

One more event before I close. I had asked mom if she would send my antibiotics and a few items which I had accidentally left at home. The best part? I was awakened to the package being delivered at noon on the very day that I missed class!!! Not only was I awakened to what I needed (medicine!) but I would not have received the package had I been at school. I would have had to return to the post office the next week. The package was also sent priority, but actually arrived only TWO DAYS after being sent from the United States… that is unbelievable!! Nothing ever travels that fast!! Not only had it gone through customs, but it also defied the time-difference. Definitely a miracle!

Well my friends… an eventful week thus far, but fret not… the next blog will be soon, as I had many more adventures within the past few days! Stay tuned!

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

Third Time’s the Charm… Come Superior!!

2008-01-06T11:07:00.000-08:00

Dear Family and Friends,

~*Happy Happy 2008 to all!!!*~ I hope that everyone had a wonderful 2008 New Year celebration! As I was reflecting on past New Years celebrations in the Baumert household, I realized how many incredible changes in 2007 made for this 2008 celebration to be… well, unique! First of all, mom came to Paris to visit and attend my Intermediate graduation from Le Cordon Bleu in November. We intended to spend a total of two adventurous weeks – exploring and adoring this glorious City of Lights. However, long story short (or you can read about it in my previous blog) mom decided to befriend the floor while walking down the stairs in my flat. Ok, I will just come out and say it… she - thou with grace tumbled down my stairs and broke her ankle. Oops. Thus, her highly-anticipated vacation to Paris was rudely cut short (by one week). However, she definitely received a memorable souvenir from Paris – cast and crutches! (Thankfully she is wearing a smaller brace now because the bones are healing well… stellar job on drinking milk as a child). But I digress – the main purpose of my trip home was to help celebrate my dad’s retirement party! I was then expecting to return to Paris where I would spend both Christmas and the New Year. Oh, but how plans change… Needless to say, I decided to spend additional time at home in order to be with family.

Dad’s retirement party was amazing… thank you to ALL who were able to attend – it truly meant so much to him (as well as our entire family!) Since the entire Baumert clan was home, we decided to celebrate Christmas early. We were able to spend the entire day together on December 9^th … talking, sharing insights, eating, singing Christmas carols (with real candle light – bonus!) and just loving one another! It did not matter that we did not celebrate Christmas on December 25^th; it only mattered that we were able to come together and celebrate the real reason for the season.

Mom and I then spent a few weeks in Arizona… dancing across the desert. Actually, not at all, but we were able to prep the house for Dad to enjoy in retirement!! (They are on their way out West as I am typing this update!) We were able to decorate the Arizona home with candles, plants, pictures… various accessories which transform a house into a home (aka – Elle’s businesses on the rug – though in all fairness, she was in a completely new environment and she has gotten much better on locating (and using) her puppy pads). While enjoying the glorious sunshine and favorable temperatures, we were able to spend Christmas Eve and Christmas day with Michael and Julie (his fiancé!) I really enjoyed getting to spend more time with both of them (including yoga, zoo lights, and a plethora of meals). I really valued our time together!! Although it was difficult to say “good-bye,” it was essential that I return in order to prepare for my trip to Paris.

Last weekend I was able to celebrate the birthday of Dr. McVicker with his entire family! Literally one word to describe the weekend… fantastic! The festivities included pictures with Santa in the men’s bathroom at Brookside (fret not, your eyes did not deceive you… you did in fact read it correctly), wearing the most comfortable slippers ever, celebrating Ry’s surprise birthday party, spending quality time with an amazing family… it definitely got better and better. Definitely. =)

In 2005, my family and I celebrated the New Year dining and dancing at the Greenbrier. In 2006, we dined and danced at the club at Ponte Vedre (while dad was on sabbatical in Florida). In 2007, we brought in the New Year… can you guess? Good job, you deserve a cookie. Dining and dancing at La Scala. If you couldn’t tell… we like to dance! However, this year was well… different! Eh Steve and Suz celebrated together in Washington DC (where they now reside) and Michael and Jules spent the night at the symphony (including listening to Gershwin’s “An American in Paris” – cool beans!). Dad and mom were unable to spend the night dancing (due to mom’s bum ankle) – however, they were able to spend a relaxing evening enjoying a wonderful meal at The Refectory, complete with guitar music and a cozy fire. As for me, well… another set of “goodbyes” which were not easy. I celebrated 2008 in transit… flying somewhere over the Atlantic Ocean, gazing at the stars and listening to music. Although my heart was definitely elsewhere, I was able to reflect on so many changes which have recently occurred in my life. I was recently told that the Lord truly does work in the most mysterious of ways, especially when you least expect it. Wise words. Wise words, indeed.

And now… come Superior! Come the last level of my studies at Le Cordon Bleu. Come challenges which lead to growth. I am absolutely ready to welcome my last three months at LCB. I know that every day is going to be a challenge… I am going to make mistakes; I am going to fail miserably. But you know what? I am also going to succeed. I am going to continue to learn and continue to grow. Classes begin tomorrow… great day for a competition! Just prepare to read some entertaining adventures and stories (because let’s face it… I seem to always find myself in the most random/bizarre situations). I hope to send more pictures soon… I am eagerly waiting for my internet and phone line to work at my flat again; as soon as they do, pictures galore (and more updates!) I hope that everyone had a wonderful 2008 celebration – all across the world – with family, friends or in spirit. I love you all!!!

Love from Paris to everyone,

SB =)

I am thankful...

2007-11-22T11:43:00.000-08:00

So I was trying to Google “Thanksgiving Quotes” in search of a bold and prominent title for my next update, but then I suddenly stopped. I am thankful. Simple? Yes, but I think that says it all. Every year at Thanksgiving, my family has always gathered in order to recount what we are most thankful for… throw into that equation some football/feasting/slumbering and you have yourselves a pretty glorious day! I have been so blessed in having such a loving and supportive family. Although I am across seas this year, I have been able to spend the day reflecting on a few events which could be considered “tragic” – yet I am thankful that they occurred because I have been able to grow and learn through such adversity.

I am thankful that I have had the opportunity to participate in a plethora of sports/hobbies for my entire life. When I was three years old, I saw the chick-flick “Beaches” (for Stephen’s birthday party… wow mom and dad, way to set up your son for getting a smack-down at school!) In the movie, a young girl is dressed in a costume which is composed of rhinestones and glitter. She flips into a hand stand and slowly climbs up a series of stairs… mind you, still on her hands. Years later my mom told me that I had leaned over with hopeful, glimmering eyes and asked - if I could accomplish such a feat… could I possibly have a costume as sparkling and glorious as that in the movie? Needless to say, as soon as we returned home, my parents heard banging and saw me hurling my little body in attempts to master such a challenge. I was enrolled in gymnastics the next day. Thus began the plethora of sports and hobbies which I loved… ballroom dancing, ballet, tap, jazz, modern, character, rhythmic gymnastics, cheerleading, piano, flute, golf, tennis, baton, flying planes (private pilot’s license!), horseback riding and swimming, swimming, swimming. During high school and the first year of college, I was a swimmer. And by swimmer, I mean… that was my life. Literally… swim, study, eat, sleep. Athletics certainly instilled in me a hard work ethic and drive, however – sometimes I was little, well… extreme. I would love to have fun with my friends, but I would always be “that girl” asleep on a Friday night in order to be well-rested for practice on Saturday morning. Three weeks before my freshman year at Miami, mom was diagnosed with breast cancer. I remember dad calling me from the hospital and surprising me with the wretched news. I did not want to believe it because - common, it is mom! That just does not occur in my family, right? Umm, not so much. I was not a happy camper about the entire situation, but I was thankful that I would be attending Miami University – only two hours from home, as opposed to attending college across the country. As I continued to swim my freshman year, mom and dad were able to come to all of my home meets – despite the two hour drive and chemotherapy/radiation treatments. No matter how tired she was or how much pain she encountered, she would always be so positive, encouraging, supportive, and full of life! I realized how important LIFE is – that I began swimming when I was younger because I loved the sport! However, during my freshman year of college, I realized that I did not love the sport anymore because it was consuming my entire life. I loved the hard work, but my heart was no longer in the sport because I longed to experience – truly experience life!

I am thankful that mom’s cancer is in remission. Although the sickness was not something that our family wanted, my mom was able to influence so many individuals with her whole-hearted faith and positive attitude. After I stopped swimming, I had a difficult time knowing what to do with myself… I suddenly had five hours in the day that I was not training! However, I was thankful that my parents fully supported my decision. Since I decided to major in Accounting, I engulfed myself in studying… 24-7. During my sophomore and junior years, I think I studied a little too much… However, that constant strive toward perfection would just set me up for failure! How frustrating! During my senior year, I decided to take a new approach to life in general… just try my best and be joyful – not happy – with the result. I know that there will be times when I fail in life – but that I am learn from each shortcoming. I can help to share my experiences in order to help others. During my senior year, it was the first time that I actually went “uptown” and danced and had fun with my friends in college [thanks, Coops ;) ] I still tried my best with my grades and school work, but I did not allow a less-than-stellar grade to taint my attitude. I left Miami loving absolutely everything! I am so thankful that I learned that our imperfections really do make us unique and fun to be around!! (ok, I know it sounds corny, but tough beans). Oh by the way, I also learned how much I love to dance again! =)

I am thankful that I have this opportunity to live in Paris – I cannot tell everyone how much I adore every day in this city of light! I love attending school – being a little sponge and absorbing as much as I can from my Chefs. Mom came to visit last week and unfortunately her stay was cut short due to, well, let’s just say that she and stairs do not get along. I received a call from school, “Sarah, I fell down the stairs and I need to go to the hospital, but I don’t know French.” Really? Sure enough. I immediately ran home (which by the way is literally a two-minute run!) and up the nine flights of stairs. I opened my door and found mom sitting on my couch – with frozen chicken and turkey cold-cuts on her ankle. I must have a quizzical/blank expression on my face as she proceeded to explain that since I did not have ice in my freezer, she had to use the meat (since it was cold) – in order to subside the swelling. I will never look at sliced “poulet” in the same manner… never again. But wait, it gets better. As many of you have read in the news, many of the Metro/RER/transportation workers are currently on strike. Since we were unable to find an empty taxi (since all were in service), we called the firefighters and they came to my apartment. French firefighters will forever have a place in my heart =) They were so genuine and sincere… as I was answering questions and conversing in French with one of the firefighters, mom was just sitting there smiling. No crying, no whining… just a big smile with poulet wrapped around her ankle =) The x-rays confirmed a break and we patiently watched the intern wrap her foot in a cast. I was tempted to be obnoxious and sign my name on her boot, but then I figured that she had already been through enough drama for the day. Oh yes… do you remember when I locked myself out of my apartment a few months ago and I was forced to run around the streets of Paris in my little black pajamas? This is SO much better than that… whenever a cast is wrapped around your leg, it is usually wise to remove your pants (otherwise one would be forced to cut the pants in order to remove them over the cast). Fortunately mom thought of such a situation. Unfortunately, we did not have a dress for her to wear back to my flat. Fortunately I had a long coat on. Unfortunately it was a little short on her. Way to run around Paris in your underwear, mom. Stellar job. What can I say… like mother, like daughter? (I am thankful that it was mid-night and not a plethora of Parisians were out!) The next day we received a phone call that dad had been at work, but was suddenly overcome with a colossal amount of pain. He went down to the ER (good thing he is a doctor and was already at the hospital!) and sure enough – kidney stones. Ouch. I felt so horrible – my parents were falling apart!!! However, I was thankful that even though mom had to leave early – she was able to be with dad and also verify that her leg was “set” correctly. We also enjoyed watching the Eiffel Tower glitter every night from my living room, as well as the Parisians who live across the street from me… hehe =)

Although life is not always rainbows and butterflies, I know that challenges ultimately allow us to grow. Sometimes we do not know why such terribly unfair disasters and calamities occur – but everything truly does occur for a reason. I cannot thank each of you enough for teaching me so much through the years. I promise each of you that I will try my best every day – not to strive towards perfection, but to try my best and be joyful with the results (even if an unfavorable situation arises). And to have FUN - because, well… I am thankful =)

All my love to each of you from Paris,
SB =)

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

2007-08-30T11:11:00.001-07:00

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! =)

Life is like a Box of Chocolates...

2007-07-31T05:46:00.000-07:00

Family and Friends,

***quick note - I asked mom to send an email for me informing you of why I have not been able to send a letter recently! I am currently at a McDonalds (free wireless internet!) and I will send my update from here! I will be able to correspond with more ease in about two weeks (once my Neuf internet service is working at my apartment!) I apologize for the delay in responses and difficulties with recent communication!!!

Before I begin my update, I will provide a recommendation regarding the manner in which to read my letter… of which you are more than welcome to take with a grain of salt! The past two weeks have been an absolutely whirlwind of unexpected events… you will laugh, you might even cry (ok, not quite that dramatic!) but your trainer may thank me for providing an ab workout from the laughter directly correlated to entertaining incidents (aka. my life!). Thus, perhaps you should not read this dispatch after enjoying a large meal, as I would be terribly disappointed if it caused you to experience cramps. But if it is your routine to read the “SB update” after said meal, I would hate to disturb your routine. I guess what I am trying to say is… be warned, this may be long… (but entertainment will be included!)

First of all, THANK YOU, thank you, thank you for the wonderful and glorious birthday messages!! I cannot tell you how much I value each of your notes and cards… your messages truly are the BEST presents that I could ever receive!! I am so grateful to have such loving family and friends… I appreciate absolutely everything! I am honored to receive such encouraging and supportive words for my twenty-second birthday! (wow… mom and dad, your baby is twenty-two… how did that happen?!)

Exciting news… I am now a proud Parisian flat owner! (well, renter!) I will provide more details and pictures of my apartment in my next update, but for now I must recount a story which, after reading, you might say to yourself, “wow, why am I not surprised at all!” I always make breakfast each morning before classes (most important meal of the day!) On Wednesday morning, I made poached eggs. As you may know, the fragrance of egg shells is not too horribly pleasant. Thus, I decided to immediately throw the trash away in order to prevent an unpleasant stench from permeating my apartment. In Paris, apartment buildings have trash shoots since all of the buildings have many levels. Because the weather has been absolutely gorgeous recently - crisp mornings full of sunshine - I had my door open which leads to my balcony. Normally my front door does not move when left open (I bet you know where I am going with this…) I decided to quickly run my trash to the shoot (which is literally located about seven steps down the hall, behind a door). After wishing my egg shells a “bon voyage” down the trash shoot, I suddenly froze after hearing a discouraging “bam!” I squeezed my eyes shut, slowly turned toward the direction of my door, and held my breath. Please… please… not my door. I refused to open my eyes in order to prevent disappointment, but then I decided that, well… I need to know if I can enter my apartment or not. Alas, no. Apparently a gust of wind decided to befriend my balcony entrance, dance around my room, and leave through my entrance - causing my door to slam shut and me left speechless in the hall. Now, normally a closed door is no problem when the owner has a key in hand. In fact, doors are quite useful really - preventing theft, providing privacy… I am sure you can think of many useful reasons in order to have a door. However, when one is dressed in her “black baby-doll pajamas,” and is without shoes, keys or any possessions at eight in the morning… doors suddenly seem to lose their practical demeanor. What to do, what to do. My phone and all important numbers were all in my flat! Fortunately, and I cannot believe this now, there is a key store DIRECTLY across the street from where I live… gift! What are the chances? I waited until the store opened, then walked outside - mind you without shoes and in my horribly evident pajamas - to ask for help! Being that it was early in the morning, I was unable to avoid the crowds on the street. Thus, a plethora of Parisians witness an American scurry across the street in her pajamas, sans shoes! The owner came back with me to my door with keys and an x-ray (random, no?). With old Parisian doors, it is possible to use a heavy sheet of plastic to open the door. However, the owners recently installed a new lock on my door. Apparently the owner of the key-shop had not brushed up on his robbery skills because he was not successful in using the x-ray film (thick sheet of plastic) in order to open my door. He called a “specialist” who arrived about half an hour later with a few other tools. While I was waiting for the specialist, I was trying to think of other options I could exercise in order to enter my apartment. Then I thought of a brilliant idea! I would wait until one of my neighbors returned home, then scurry up the roof from their balcony, and crawl down onto my balcony!! Either that or I could practice my balance beam skills and rest a slab of wood from their balcony to my balcony and cross the bridge! Not the safest of options, but the dare-devil in me was absolutely entertained by these ideas! Did I mention the fact that I live on the top eighth floor? While continuing to day-dream, the specialist came and used his tools on my door. Success! Encouraged that he was able to open my door without breaking the door (though a tad bit disheartened that he was able to open my door without a key!) However, I was able to finally shower and change from my pajamas! Can you imagine SB in the streets of Paris in her pajamas (which do not qualify as “skimpy,” but by no means are horribly covering!) and no shoes?! What am I going to do next…

On Friday evening, nine LCB friends and I went to Le Violon D’Ingres for dinner (and to celebrate my birthday). The restaurant has received fabulous reviews around Paris and it truly exceeded its reputation. The stellar company, laughter, atmosphere, food, service… everything was wonderful! We met at the restaurant at 21.30 and did not finish until one in the morning! After leaving the restaurant, we all parted ways in order to return home. There is a brand new bike system in Paris (it is literally one-week old!) There are bike stations which are affiliated with the Parisian transportation system (including metro, trains, etc.) The stations are located every three-hundred meters. Thus, people are able to have another option in order to travel around the city. Because the system is new, there are a few glitches in the system. However, Alexandra and I decided to bike home from the restaurant! We were able to successfully work the system and hopped on our bikes! We biked around Paris from two until three in the morning! (We decided to take a few detours and have fun on the bikes before returning home… aka, biking around the Eiffel Tower while it glittered, around the Seine, etc.!) I was very surprised at the number of people using the bikes at the same early hours of the morning! Although I was dressed in a mini-skirt and high heels, I was able to maneuver uphill with ease (thank you leg muscles from all those years of dancing!!) It was a great way to end a wonderful day!

I used the bikes again on Saturday and Sunday because the weather has been absolutely gorgeous! I loved the wind blowing through my hair, the rays of sun dancing on the bumpy stone streets, the flower baskets hanging from balconies and windows of apartments… this city is something spectacular. While biking to the church service, I stopped at a small store and purchased several flowers for my apartment. I set the flowers in the baskets (which are attached to the bikes) and pedaled through the Parisian streets. I laughed to myself and figured that all I needed was a beret and baguette… one typically “cliché Parisian” to go, s’il vous plait? But it truly is a great system!

In my next letter I will describe my flat, as well as the events of this upcoming week! That is, if anything adventurous arises! Should not be too hard, especially knowing the trouble that I always seem to create! But thank you again for the wonderful birthday wishes! I cannot tell you how much I appreciate everything! Thank you also to everyone for the thoughts and prayers for my mom; she is recovering very well after surgery!!! Mom and dad were able to take a LONG walk at Highbanks today - really enjoy the beautiful day! I apologize for the marathon-long update, but these past two-weeks have been saturated adventures!!! More updates to come, but I must go rest up for tomorrow… great day for a competition!

All my love from Paris,
SB =)

"A Toutes Les Gloires De La France"

2007-07-08T11:42:00.001-07:00

Family and Friends!

Wow! What a busy, but wonderful week! On Wednesday I had pastry practical in the morning, class pictures, cuisine practical and a visit to a local pastry shop. For the cuisine class picture, I was seated front and center (wow, are you surprised?!) and very excited about the placement. However, at school we can choose to either wear white or black shoes (special shoes with steel toes in case a heavy pan/boiling liquid is dropped on your foot). Anyway, after we were seated, one of the ladies said that only black shoes could be seated in the front row. disappointment because Chef looked over and said, “Sarah, you can wear my shoes!”Well, this about broke my heart… (ok, not quite to that extent) but I think my face showed my utter in order for me to remain in my spot! Everyone was cracking up (including Chef) because no one expected him to extend such an offer. Rather than be high maintenance, I just quickly moved a row back. The photographer kept telling everyone to smile, and my smile must have been growing and growing because he stopped and put down his camera and told me that his directions were not for me; I was smiling enough already (good thing… I know I have a large mouth, but good grief, a smile can only become so big!) Directly after cuisine pictures, the pastry group was photographed. Claudia had been sitting in the front for the cuisine and she wanted to move to the back row, so she traded shoes with me and I was allowed to sit in my all-time favorite spot! Oh school pictures… I bet they conjure up some fond memories of grade school for many of you… =)

On Wednesday night I volunteered at school to help with a presentation/demonstration for the Alliance Francaise. (Happy Fourth of July, by the way!) About forty people came from the organization in order to learn more about Le Cordon Bleu, watch Chef prepare a dish, and enjoy hors d’oeuvres and drinks after the presentation. Twelve students had signed up to volunteer. We were standing in the back Winter Garden (the “communal area” where we normally congregate before classes). It is a large room with many windows and beautifully decorated with plants and flowers galore. After the presentation, the guests were to wine and dine in this room. Thus, we were assigned to set up the food and prepare the garden for their enjoyment. However, they pulled me aside and placed me at the front door in order to greet the guests and take them to the room where they would watch the demonstration. I enjoyed talking to the guests as they arrived (in French of course) and parading them through the corridors of the school. After everyone was seated in the demonstration room, I went back to the Winter Garden to help set up for the hors d’oeuvres. However, after Chef finished his presentation, I was immediately pulled back into the room to serve the individual portions of fish to the guests, then lead them into the Winter Garden in order to serve them more gourmet morsels to tickle their palates. We were also given the opportunity to talk to the guests and tell them about our programs and classes at school. It was a wonderful night! I arrived home at 23.00 and headed off to bed, as I had nine hours of classes the next day (and waking at six in the morning would come all too soon). But no need to complain! I enjoy the fast-pace lifestyle. I also enjoy soaking up as much knowledge as possible in my little head!

On Saturday, seven of us (from class) decided to visit Versailles. What a day! I really enjoyed bonding with our eclectic group of characters. Adi is twenty-six, from Israel. Alexandra (organized the trip) is thirty eight, French/American, lives in California and Washington D.C. Amit is twenty nine, from New York. Bing is twenty-one, born in China and lives in New York (but is here for the summer, then will return to UofM in the fall to finish university). Claudia is thirty three, from Brazil. Marni is thirty, born in Lousinanna, from Washington D.C. SB is twenty-one (soon to be twenty two!), born and breed-Ohioian. OH! There was a vast array of views/perspectives of life, but regardless, everyone had a fantastic day! In the morning, we marveled at the inside of the palace. Wow, the fact that the king would design a hall of mirrors… speaks enough for itself. But the intricacies of the palace truly are breath-taking. One could spend years simply viewing all the minute details engraved in every stitch and corner of the monstrosity!

After touring the inside of the palace, we enjoyed a leisurely lunch in the gardens. The gardens at Versailles are simply magnificent. As tourists enjoyed gliding their row-boats on the pristine lakes, the sunlight danced and cascaded onto the sidewalks. The trees were perfectly manicured into a variety of forms and shapes. Flowers lined the pathways as families enjoyed picnics throughout the gardens. Literally, the grounds seem to stretch far beyond the eye can see! We enjoyed visiting other palaces (for Napoleon, Marie Antoinette, etc) which are also on the estate. We also saw four wedding parties. Apparently many couples decided to have their wedding photos taken at Versailles. Not too shabby of a place to take pictures, I suppose!

After promenading around the grounds for the entire day, we ate dinner at a local café around 19.00 We returned to the palace gardens at 21.00 in order to watch the water show! At 21.30, the sun was beginning to set and the fountains began to cascade water from their spickets into the sky! Music was played over loud speakers and bubbles floated from machines (which were hidden in the bushes). Ridiculously romantic! But really, it was an absolutely gorgeous evening! A fantastic firework show began at 23:30. The glittering gold “fire smacks” were a wonderful way to end a great day, full of competitions! (hehe!) After the show, the seven of us linked together in order to make our way through the crowd.

Mom called as I was traveling home on the Metro… she and dad were headed off to enjoy a walk at Highbanks! (a close second to Versailles, in my opinion!) It can be difficult to communicate due to the time difference, but when we set out minds on something, we make it happen! I arrived home a bit after two in the morning and immediately proceeded into the fetal position on my bed. Glorious and necessary sleep! I know that this week will be another week of learning! Mom is having reconstructive surgery tomorrow morning, so I would very much appreciate if you could please keep her in your thoughts and prayers! Thank you again for the encouraging emails and messages. Sometimes it can be easy to become distracted/exhausted after a long day, but I am encouraged when I read everyone’s supportive words! Oh… tomorrow is not going to be fun - we are making rabbit… sorry Thumper. Well, I will try my best!

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

"Add three letters to Paris and it is Paradise..."

2007-07-01T13:26:00.001-07:00

Family and friends!

Another week of learning in the City of Light!
On Thursday, we learned how to make caramel for the first time (well, I learned for the first time!) Carmel burns are by far the most dangerous burns (compared to any type of burn). Thus, a word of advice, do not mess around with boiling sugar! Anyway, Chef was showing us a technique in demo on how experienced Chefs can determine the temperature of caramel without having to use a thermometer. Chef placed a bowl of ice water next to the boiling caramel. He placed his hand in the ice water for a few seconds, then lifted it into the boiling sugar, then into the ice water again… all in one smooth and relaxed manner. When the sugar is hot enough (while still clear in color and before reaching the caramel state), a film will appear on your hand after removing it from the ice water, boiling sugar, ice water process. It is not a necessary risk, but Chef’s often do it to… well, to “look cool.” In practical, I asked Chef if he would please teach me how to successfully mimic the same peril. He looked at me like, “you’ve got to be kidding me.” But I just smiled and stubbornly stood my ground. I promised that I would remain calm and not end up in the ER with a third degree burn. I suppose I was somewhat convincing because he told me to go retrieve a bowl with ice. So I quickly replied, “oui, Chef,” and he stood by my side as I confidently placed my hand into the boiling sugar and pulled some film into the ice water. Success! I think he was relieved that I remained calm and collected. None of the other students were willing to try the technique. Probably snickering as the naïve American was happily placing her hand in boiling sugar with an enormous smile. Ah, but it was a great day for a competition indeed! =)

When I was four years old, I began ballroom dancing with Bill Sparks. He, Sam Sodano (his coach and organizer of Ohio Star Ball), and three of their friends are currently in France. The five ballroom judges were planning on visiting Paris on Thursday. However, I was horribly disappointed because I had classes from 12.30-21.00 (long day!). I was only going to be able to meet them at the train station for a quick coffee, as opposed to spending the day as their “tour guide.” However, I woke up on Thursday morning and read an email from Bill explaining that no trains were scheduled to arrive in Paris on Thursday due to Holiday. Thus, they rescheduled their plans and were able to come on Saturday instead! I was absolutely thrilled because I did not have classes on Saturday and I was blessed in spending the entire day with my favorite ballroom clan!

My roommates - Alex and Bryan (from Baylor University) left early on Saturday morning. Mme Linyer and I woke and wished them off! Bill and the other ballroom judges were arriving at 10.00 and I desperately wanted Mme Linyer to meet them, so she agreed to accompany me to the train station in the morning (Gare de Lyon). We arrived at 9.30 and realized that Alex and Bryan were leaving from the same station. Thus, we quickly decided to be tricksie little hobbits and surprise the boys with a one-last goodbye! We swiftly dodged through the “entire world” of tourists/family/friends at the station and found the group from Baylor University. Needless to say, the boys were absolutely thrilled so see us as a final goodbye! They introduced us to the entire group of students studying abroad from Baylor University, and we had our last Parisian farewell (kiss on both cheeks). I will miss them… they were very entertaining around the house! We had some great conversations while on the small balconies overlooking the beautiful Boulevard Murat.

After the boys departed, Mme Linyer and I found the platform where Bill was scheduled to arrive. I was impatiently fidgeting with excitement while the train slowly arrived and the passengers stepped off, rubbing the sleep away from their eyes. (common seriously… it’s Paris… wake up!!) Honestly though, I would be lethargic as well if I was forced to wake up at 5.00 in order to catch a train! But I finally spotted Bill in the crowd and I was off! I darted through the crowd, waving and thrilled to finally see them! After introductions and hugs galore, we talked at the station for about ten minutes. Mme Linyer left for the weekend, so she departed from the station, and the six of us began our day! Although the clouds covered the sky, the overcast weather did not damper our spirits! We first walked around Concord, then caught the Metro to Trocadero, where we were able to take a wonderful red-bus sightseeing tour of Paris! It really is a wonderful tour if one only has a day to visit the enormous city. We were able to see the Tour Eiffel, Champ de Mars, Musee du Louvre, Notre Dame Cathedral, Musee d’Orsay, Opera-Galeries Lafayette, Champs-Elysees and the Grand Palais. Pretty sufficient, eh? Actually, I was VERY blessed during the tour because Bill and I were able to have some wonderful and insightful conversations which I will always treasure! (sounds lame, but Bill, thank you for everything - all of your advice, your insights… greatest gift that I could receive!) We had a typical Parisian-style lunch at a café on the Champs-Elysees, as well as some shopping (seriously, fashion capital of the world, how could you not?) We then experience what I considered the BEST part of the visit (well, apart from the conversations!)… a boat ride on the Seine!!! I absolutely ADORED the ride! By this time, the sun was shining and the breeze was gently blowing through our hair. Something about the Seine… I cannot even describe… very relaxing and absolutely gorgeous (ok, the water is a slight nauseous green-color, but viewing the city from the water… pretty spectacular!) We learned valuable history about the different Parisian sites, as well as waved to a plethora of people as we crossed beneath each ornate and unique bridge. There were four or five different wedding receptions on boats on the Seine as well. Being that it is also referred to as the City of Love, I suppose that is acceptable! Hmm, not too shabby of an idea… just kidding mom and dad! But I really did enjoy learning the history behind many of the different bridges on the Seine!

After the bus tour, time forced us to end our day in Paris. We navigated our way back to Gare de Lyon and I reluctantly bid my glorious visitors goodbye. I was so thankful that they allowed me the opportunity to join them for the day… it really was a wonderful gift that I will always remember! Bill, thank you for the wonderful smiles, laughs, memories, insights and conversations!

Another week of learning ahead! I was able to purchase two (enormous) Cordon Bleu textbooks (cuisine and pastry). I will take those, as well as my glossary terms, to different places to study during the week when I do not have class (along the Seine, park near the Eiffel Tour, cafes). Thank you again for the encouraging notes! I will continue to update you upon my adventures!

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

ps- I have heard through the grapevine (aka mom and dad) that Ratatouille is a glorious movie! Perhaps I can find a little animal to help me cook also. We will just keep the entire sanitation issue under wraps hehe :)

It's a Small World After All...

2007-06-25T02:21:00.001-07:00

Family and Friends,

Wow, I cannot even begin to tell you how fast time passes when you are having fun/ridiculously busy! Yesterday was quite an adventure! My roommate convinced me to join a group of friends to go to Disneyland Paris. Can I please begin to tell you the amount of pure elation in which we all experienced? Mom and I were trying to remember the last time that we had visited Disneyworld - perhaps 1993-1994? Regardless, too much time had elapsed since the last jovial visit with Mickey.

As a younger child, I had been enamored with the ride “It’s a Small World After All.” During our family ‘93 visit, for some reason the ride did not have a long wait. Utter joy in my eyes! Mom and I rode the ride, then immediately ran back to the nonexistent line in order to experience the ride again. This charade occurred an addition third and fourth time. However, as soon as the ride began to move during our fourth decent into the glittering musical land of harmony, I decided to be a lovely child and burst into tears and attempt to exit the ride. Oh wait… wait, that’s right… once the ride begins, there is no turning back. I am sure that mom was sitting there proudly as her daughter’s sobs coincided with the whimsical tunes of the dancing dolls. Oh the joys of parenthood! That being said, yesterday I promised my friends that not one tear would be shed if we were blessed in having the opportunity to see the dolls. I was also curious as to what I had been so enamored with as a child. Fortunately the line was not too long and I was able to see my true loves… glitter, jovial music, singing and DANCING. What a surprise, nothing has changed… still LOVED it! We were also able to ride Space Mountain (twice), Indiana Jones, Aerosmith roller coaster, and a plethora of other rides.

The tea cups were a riot… Alex is horrendously strong and was able to turn the tea cups with impressive force. Literally, everyone in the line was watching us as we departed from the scene - would we be able to stand after such formidable turning? Success! No one tripped or lost their cookies, but we did get some applause! Oh the joys of Disneyland Paris. Young and old, everyone is jovial - not a care in the world!

On Friday I went to see Alegria - Cirque du Soleil with several of my classmates. Needless to say, it was amazing. The performers were absolutely phenomenal. I loved to watch them excel in their performances - and to see the joy on their faces after a job well done! I also enjoyed our Metro ride! The Metro stopped on a dime - quite unexpectedly - and literally everyone (men and women) went flying! Everyone was chucking and I was apologizing to an older woman because I accidentally stepped on her foot. Somehow we began talking about Le Cordon Bleu and being and Paris, etc. The same at Disneyland. I was making friends with several of the employees behind the cash registers! Everyone is so encouraging when I practice my French skills. I love to learn, make mistakes, and improve because I love meeting new people and building new friendships! I know that the Lord has placed me out here in order to shine for Him and surrender to His will. The road is NOT easy, and can be quite discouraging when I succumb to temptations - but I absolutely must pick myself up, dust myself off, and continue to lean on Him for support, strength and encouragement! I am still dreadfully young and immature, but I am here to GROW and surrender my life into His hands. That is what I am working on right now - I am striving daily to practice what I believe - actions, actions, actions! Not easy, but well worth it! I cannot thank each of you enough for sending such kind and encouraging notes my way. Just knowing that you gave a little of your time in order to think of me, honestly - that is the most rewarding present that I can receive!

On Friday I also learned a valuable lesson in the kitchen - SALT! Unfortunately, I have zero experience with salt, pepper, really any seasoning in general! My leeks were too salty and my sauce was not salty enough. But I was able to learn from my failures! I need to continue to practice my “skills” (or lack there of as of now!) everyday. It can be frustrating always being the last to finish my dishes in class! However, I continue to try my best with a smile and encourage others as we fly through our practical challenges! I want so much to improve! Practice, practice, practice! Everyday is a new day. A new opportunity to live life, to encourage another, to learn from the past! Even though many of my fellow classmates and I do not necessarily share the same nationality, customs or values, we still respect and help each other. It truly is a small, small world! =)

All my love to each of you from Paris,
SB =)

And so it begins...

2007-06-21T11:32:00.000-07:00

Family and Friends!

First of all, I am dreadfully sorry for the horrendous delay in time of sending my first note from Paris! It truly lives up to its nickname - The City of Light! The fast pace and high energy radiate from all Parisians - both young and old! (and quite honestly they have been nothing but nice; the stereotype of Parisians being annoyed with Americans has not been apparent in my eyes).

For those of you who do not know - Stephen, my oldest brother, is nine years older than me (makes you wonder… mistake? Just kidding, mom and dad!) Ten years ago, while in college, Eh Steve was truly Mr. Europe! He traveled abroad and became familiar with many European cities and cultures. While in France one summer, he lived with a Parisian family - M and Mme Linyer. The city of Paris is composed of twenty arrondissements. - each having their own "zip code," if you will. (75001, 75002... 75020 - you get the idea!) M and Mme Linyer live in 75016 - VERY nice and safe area of Paris. Since Eh Steve lived here, M Linyer has passed away, and the two sons have grown and gone (though they live in the city). When I was accepted into Le Cordon Bleu, I asked Mme Linyer if she could help me find an apartment or studio to live in while in Paris. Out of the kindness of her heart, she offered to allow me to stay with her. She continues to host students continually. When I first arrived, there were three students there already - Harvard, Yale and Oxford (the real Oxford, England… not Oxford, Ohio!) Since then, they have left and two more have arrived - from Baylor University. They will remain here for another three weeks, then another student will arrive at the end of August/beginning of September. Eclectic mix, no? I am living in the same room as Eh Steve, though after a through cleaning/cleansing/reorganizing process, as well as a touch of glitz, one could hardly question the fact that I have marked my territory. (yes mom and dad, I keep my bathroom clean also!) I love opening my window and being lulled asleep by the Parisian city sounds!

I arrived on May 23rd… a few weeks after graduation. I LOVED seeing family and friends for one last time at the party which we hosted to celebrated the glorious marriage of Eh Steve and Suz! It was such a wonderful time to visit - and Michael (my other brother) was able to come too!!! My classes did not begin until June 11th, so I had ample time to explore the city. During the first week, I literally walked around the entire city - becoming familiar (or at least trying to) with the streets/routes to school/city life in general. During the week before class, Ryan, one of my dad's partner's sons, came to visit Paris. His arrival was truly a gift from God! I was becoming slightly impatient for classes to being, but when Ry came, we were able to visit the "touristy" sites of Paris, as well as enjoying many laughs and pictures galore! The stories from his visit would clearly require a novel; an absolutely hilarious novel at that! I promise, I will spare you the details in order to prevent an obnoxiously long email! Several days later, my classes began (June 11, 2007!) I cannot even begin to describe how much I ADORE school! I am enrolled in Le Grand Diplome - basic, intermediate and superior levels of both cuisine and pastry. Classes involve both demos (the Chef will demonstrate a certain dish) and practicals (the students make the same dish in the kitchen). I LOVE all of my Chefs!!! As a student, one responds, "oui, Chef" ALWAYS. I clearly need the most help compared to all of my classmates, since I have ZERO experience in the kitchen, but I adore the challenges. Several of my Chefs have laughed about how I am constantly smiling while I cook (or at least attempt to make something relatively edible!) On my first day, we were cutting veggies and mine were… well, slightly large. Chef came over and I was grinning from ear to ear with my enormous cuts (ok, not enormous, but not nearly as small as they should be!) and he just chuckled because he knew how hard I am trying and how I am not getting discouraged. I LOVE IT! Everything is new, everything is challenging - all I can do is try my best and be happy with the result! The picture that I attached is with one of the younger Chefs. At Le Cordon Bleu, we have the normal panel of Chefs who teach classes. Sometimes the school brings in sous-chefs (normally younger) from Michelin-star rated restaurants (best of the best) of Paris. Chef helped me with the chicken, and the picture which I attached is the final result. I also slightly cut my finger and he helped me with the band-aid… I mean, granted, I want to cook my love into the food that I prepare, but I do not think that people would be too thrilled with the idea of literally me being in the food! I believe that you all would concur with this statement (at least, I would hope so!) But anyway, I am pictured in my uniform after a hot and intense three hour class - happy as a clam with the ending result! I typically have six or nine hour-long days at school, with an occasional three-hour day. I do not mind the hours or the work - it is terribly challenging, but I love it! I love communicating with the Chefs in French (thankfully I have been practicing my French like there's no tomorrow!) I adore meeting new people and improving my skills. And like I said before, Parisians have been nothing but kind! I appreciate the fact the my classes are taught in French because I am able to improve my comprehension daily. The basic and intermediate classes have translators (whom I adore also - as well as the administration and staff - I have fun making friends with everyone!) However, in my superior classes (which begin in six months), no translators are present. Though quite honestly now, God has blessed me in improving both my comprehension and ability to communicate at such a rapid speed. I forget that I am the one with the accent now, but I appreciate the fact that I am able to learn and improve my skills daily.

In my first week, I filed my first fish (difficult, but FUN!), cooked an entire chicken, made several types of sauces (very French), shortbread treats, rice, and learned many types of vegetable cuts. I am practicing like crazy when I come home at night, as well as reviewing my notes, studying the anatomy of animals and memorizing a glossary of MANY terms. I cannot complain. I am so grateful to be here at this time in my life - I am young (by far one of the youngest in my classes), learning how to cook, as well as living in a big city, growing and maturing (though young at heart is essential for life!) One can be young only once, but immature forever, no? The majority of students are Korean, with an occasional American and Canadian. I promise not to ramble on, but I did want to at least let everyone know that I am settled into my life here, and that I am really, truly loving everything. Yes, I know that there will be horribly discouraging days, but it is absolutely essential that I continue to try my best, smile, and encourage the other students, Chefs, and my "Parisian family." This is the reason why I am here! And I highly doubt that I will end up cutting my hair like Audrey Hepburn in the movie "Sabrina." (Actually, the movie poster is hanging on one of the walls at Le Cordon Bleu, seeing as that was the school in which Sabrina learns to cook!) But I promise to send updates and continue to take pictures! I apologize for the novel of an email - in the future I will try to send more pictures instead, since a picture does speak a thousand words!) I am also going to try and make a blog on the internet - I will send you the link (when I make one) and then you can check that as frequent (or infrequent!) as you please! Time for bed soon, as tomorrow will come soon! I am confident that tomorrow will prove to be a great day for a competition! (Suz, I could not resist!)

All my love to each of you from Paris,
SB =)