It's been a while since my last entry because, to be honest, I'm exhausted. Eight months of 13-hour-a-day classes, written exams, practical exams, cooking, filleting, baking, tempering, sugar-pulling in addition to potty-training, apartment-cleaning, uniform-ironing, and all sorts of other fun stuff, have knocked the wind out of me. At the same time, however, these things have filled me with profound joy and excitement for what's to come.
Today was our last (!) demonstration at Le Cordon Bleu. Chef Lesourd WOWed us with his detail-oriented presentations of a goat's cheese and bell pepper entree, veal loin a souffled potatoes, and poached pear dishes. We took photos of our group with the chef, and some of us started to get teary-eyed and feel nostalgic about the upcoming end of this course.
My sugar-pulling exam is on Thursday, and my cuisine exam is on Monday. I'll tell you all about this sugar-pulling business after my exam, and I'll also write about the cuisine final, and how I've prepared for it.
For now, I wanted to share some more photos of the superior level at Le Cordon Bleu. This is the stuff the chefs are made of. Even though I'm more tired than I can express, I know I will look back at these photos and remember how inspired I was at this point in my life, and how I hope to some day achieve a similar degree of culinary perfection and creativity.
Today was our last (!) demonstration at Le Cordon Bleu. Chef Lesourd WOWed us with his detail-oriented presentations of a goat's cheese and bell pepper entree, veal loin a souffled potatoes, and poached pear dishes. We took photos of our group with the chef, and some of us started to get teary-eyed and feel nostalgic about the upcoming end of this course.
My sugar-pulling exam is on Thursday, and my cuisine exam is on Monday. I'll tell you all about this sugar-pulling business after my exam, and I'll also write about the cuisine final, and how I've prepared for it.
For now, I wanted to share some more photos of the superior level at Le Cordon Bleu. This is the stuff the chefs are made of. Even though I'm more tired than I can express, I know I will look back at these photos and remember how inspired I was at this point in my life, and how I hope to some day achieve a similar degree of culinary perfection and creativity.
hermoso. looking forward to further entries!!
ReplyDeleteI'm a high school student hoping to attend LCB in Paris after graduatoon. I'm so grateful that I found your blog. I have so many questions to ask you - I hope you see this and can contact me by any means. You're inspirational!
ReplyDeletethank you for your comment and very kind words. you can contact me at veronica@chefveronica.com and i'd be happy to help. best of luck!
ReplyDelete