Hello all! Sorry about not writing for the past few weeks. I was having a great time in Germany, eating sausages, sauerkraust, pork knuckle and drinking beer!
Now in Paris, at the mini computer room at Le Cordon Bleu. I have enrolled into the Basic Patisserie Course and today is my first class. Classmates from all over the world! So exciting!
Todayś class is mainly on introduction, going through school rules, handing over to us our uniforms (jacket, pants, apron and hat) and the impressive set of equipments and of course, taking us a tour around the campus.
Bearing such a big name, Le Cordon Bleu in Paris is unexpectedly petit. Cramped all the time. Locker area- disastrous. Jardin d´hiver (Winter Garden) is pretty, presents tasty-looking gateaux and tartes, but cramped again. The practical rooms- a battlefield. The moment I got into one, where the Superior Patisserie students were working, I could only hear super intense whippings. Whippings of eggs or cream. Nope, not with those helpful, luxurious machines, but by the most simple em whips, quite a lot of hard work and sweat there. The students were also super quick and extremely concentrated with their weighing of sugar and flour etc. Not one of them had the time to look up and acknowledge the presence of us, a group of 15.
This undoubtedly reminds me of the first day of law school, just that it appears to be 10 times more intense. But, I know this is what I want. I want to receive the best, the most professional patisserie training and simply get stuck in the kitchen with people who are just as passionate about food and cooking as me.
Will think of a way to upload photos here later.
Now in Paris, at the mini computer room at Le Cordon Bleu. I have enrolled into the Basic Patisserie Course and today is my first class. Classmates from all over the world! So exciting!
Todayś class is mainly on introduction, going through school rules, handing over to us our uniforms (jacket, pants, apron and hat) and the impressive set of equipments and of course, taking us a tour around the campus.
Bearing such a big name, Le Cordon Bleu in Paris is unexpectedly petit. Cramped all the time. Locker area- disastrous. Jardin d´hiver (Winter Garden) is pretty, presents tasty-looking gateaux and tartes, but cramped again. The practical rooms- a battlefield. The moment I got into one, where the Superior Patisserie students were working, I could only hear super intense whippings. Whippings of eggs or cream. Nope, not with those helpful, luxurious machines, but by the most simple em whips, quite a lot of hard work and sweat there. The students were also super quick and extremely concentrated with their weighing of sugar and flour etc. Not one of them had the time to look up and acknowledge the presence of us, a group of 15.
This undoubtedly reminds me of the first day of law school, just that it appears to be 10 times more intense. But, I know this is what I want. I want to receive the best, the most professional patisserie training and simply get stuck in the kitchen with people who are just as passionate about food and cooking as me.
Will think of a way to upload photos here later.
