"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 =)