Overwhelmed by the thought of memorizing yet another recipe in preparation for my written examinations this week, I decided to take a breather from culinary school today, and took my son to the best toy store in Paris - the kids' section at Le Bon Marche.
This is the perfect place for all kids, and kids at heart. They have a life-size Buzz Lightyear made of...ready for this?...Legos! I was psyched (haven't used that word in a while) about this! Here he is:
My son browsed their awesome books section, drove around in toddler-size fire trucks, race cars, and horses, played with doll houses, and built stuff with Legos. I enjoyed thinking about toys instead of how many egg yolks go into a Hollandaise sauce recipe... That is, until we saw this:
I appreciate that they have blue kitchens, even though most are pink. Why is that? I mean, are girls supposed to only cook nice meals for their husbands at home, but only men can be top chefs at Michelin-starred restaurants? Another topic for another entry...
*Additional comments on a previous entry:
In "Is Le Cordon Bleu a short cut?" my aim was to talk about the importance placed on having practical experience in the kitchen in order to be offered a job at a good restaurant. Good restaurants around the world definitely recognize LCB, and are probably impressed with a degree from this school. However, I think they definitely want to see practical experience in the kitchen. LCB knows this, so there is an internship program that the school coordinates after graduation. The best students are paired with top Parisian restaurants to do internships. This complements the LCB experience, especially for those who want to work in restaurants after graduation.
A friend who studied the Grand Diplome at LCB Paris told me that when she returned to the US to look for work, restaurants were very impressed with her degree, and particularly from LCB Paris (there are numerous other campuses around the world and in the US). However, she was still asked to start from the beginning, so to speak, and work her way up.
This is the perfect place for all kids, and kids at heart. They have a life-size Buzz Lightyear made of...ready for this?...Legos! I was psyched (haven't used that word in a while) about this! Here he is:
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| buzz lightyear at le bon marche |
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| driving around Le Bon Marche |
*Additional comments on a previous entry:
In "Is Le Cordon Bleu a short cut?" my aim was to talk about the importance placed on having practical experience in the kitchen in order to be offered a job at a good restaurant. Good restaurants around the world definitely recognize LCB, and are probably impressed with a degree from this school. However, I think they definitely want to see practical experience in the kitchen. LCB knows this, so there is an internship program that the school coordinates after graduation. The best students are paired with top Parisian restaurants to do internships. This complements the LCB experience, especially for those who want to work in restaurants after graduation.
A friend who studied the Grand Diplome at LCB Paris told me that when she returned to the US to look for work, restaurants were very impressed with her degree, and particularly from LCB Paris (there are numerous other campuses around the world and in the US). However, she was still asked to start from the beginning, so to speak, and work her way up.
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