Not everyone is studying Le Gran Diplome like I am. Those of us doing it are a minority by far. I believe that out of the 300 people who began some level of coursework in March 2011, only ten of us are crazy enough to be going for the full shebang - Le Grand Diplome. Quite a few people returned this term to continue their studies. They may have their Basic Cuisine certificate, for example, and are back to complete the Intermediate level (it takes three levels - Basic, Intermediate, and Superior, to receive a Diploma). Still others received their Pastry Diploma once upon a time, for example, and returned to complete their Cuisine Diploma.
*Here is a link to the list of courses available in the Paris campus.
The demonstrations are conducted in French and English. The chefs speak only French as they cook, and there are instantaneous translators who translate into English. Some chefs speak English, and so the practicals are a mix of both languages. However, not all chefs speak English, in fact one of our pastry chefs speaks only French, so I feel lucky to be able to understand French. Some people have no knowledge of French, so it's tough for them. However, LCB created a class in conjunction with the Alliance Francaise, and is offering basic French courses for LCB students.
Regarding what people want to achieve with this degree; there are some who want to work in restaurants or open their own restaurants. There are others, like me, who don't want to do this, and are thinking about being chefs in a different capacity. They love cooking. It's their passion and want to keep it that way, and think that working in a restaurant might take that passion away. So, they're here to enhance their knowledge by learning sophisticated techniques and also think of ways to be chefs without working in restaurants. By the way, I've met two French students. When I wrote my first entry about the school, I hadn't met any.
Ingredients are included in tuition costs, and everything needed to make a particular dish during practicals is waiting in the kitchen when class begins. We can take our work home! This is particularly great when it's 9:30pm and you've been in class for 13 hours. Of course you're starving but have no energy to go home and make dinner!
My guess is that the average age is around 25, but I've met a 19-year-old, a few a 50+ year-olds, and everyone in between. It's a very international crowd and many are married folk who've left their loved ones in their home countries while they study here.
Many sacrifices have been made, but we all hope and believe it is necessary to ignite successful careers as chefs in whatever capacity we choose. It is evident that students are here because they love it. They love thinking about the flavors and textures, presentation, and of course the taste of food. And they all came to Paris for one thing - to study with the best of the best.
nice. keep us posted as you learn more about where french chefs get their training.
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