In what seems like a blink of an eye, (or insert your favorite “passing of time” cliche’ here), weeks 6 and 7 of Basic Cuisine at Le Cordon Bleu are in the books, and even worse, I’m 2 weeks older!!! As has been the case for the last several weeks, the work here continues to transition from a state of fear and panic to being more and more interesting and fun. In the kitchen, we now seem organized and efficient which gives us the time to think about the important details, like the doneness of the ingredients, the textures , seasoning and presentation. The details are becoming Continue reading
So, week 5 ends and I’m halfway completed with the first semester of Basic Cuisine. As I noted last week, things are in a real rhythm now. No longer are we more concerned about forgetting part of our uniform, or missing a knife, or being late, etc. We can now actually start thinking about the basics of cooking like a professional. It’s definitely getting more fun and more rewarding. But the work level remains Continue reading
It’s been a couple of weeks since I last posted anything. And I know it sounds pretty cliche to say “I’ve just been so busy,” so let me just say “I’ve just been so busy.” We are now through week 4 of Basic Cuisine. It’s a 10-week semester so I’m almost half done with my first semester at Le Cordon Bleu!
I realized this week that maybe, Continue reading
So week 2 got us beyond much of the newness and confusion of life at Le Cordon Bleu. And by the end of the week it seemed that I had finally eased into the rhythm of demos and practicals that I will live for the next 10 months. It was an especially busy week given that we had 4 practicals and were in class Monday thru Saturday.
It was also the week that I was assigned to be an “assistant.” Every week, 2 students in each of the practical groups are assigned this responsibility. What this means is that we Continue reading
So ends week “one” of school. The week started with an orientation day where we met the staff, were given our uniforms and equipment, including a very professional (and very sharp – more on that below) set of knives and were presented with the school rules as well as given an overview of what we could expect for the next 10 weeks. I was told by one of the staff that out of 90 incoming students, there is representation from over 50 countries. It truly is an international group. I have already been fortunate enough to meet several great folks from all over the world. And yes, even a few folks a little closer to my stage in life!