In the Zona… Dancin’ Cross the Desert…

Hello family and friends!!

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

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

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

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

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

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

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

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

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

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

All my love from Paris,

SB =)

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

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

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

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

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

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

1) Simple vegetable - sautéed artichoke hearts and asparagus tips

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

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

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

stuffed the leg with lean veal and herbs

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

6) Amuse Buche – caramelized onion and apple soup

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

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

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

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

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

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

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

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

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

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

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

All my love to each and everyone from Paris,

SB =)

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

Hello family and friends!

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

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

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

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

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

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

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

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

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

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

SB =)

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

The Final Countdown...

Hello family and friends!!!

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



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

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

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

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

All my love from this glorious City of LIGHT!

SB =)

Oops! I Did It Again...

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!!

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 =)