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 =)