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 o
ccur 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!!! :)
Hello family and friends! 
Fish from the Atlantic Ocean and 
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 o
ccur 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!
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!
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