And it begins

I'm finally in Paris studying at Le Cordon Bleu!!! =) 

This trip has actually been 2.5 yrs in the making. I've been wanting to do the intensive basic pastry course in paris around 2 years ago, but things in life just got in the way. So it was finally perfect timing, and I've been able to get time 

off work to take the trip to Paris. 

So, the Basic Pastry course is the 1st course out of 3 for the whole Pastry diploma.  But, the course in Paris has an intense version, so that 3 months of lessons is actually squished into 1 month.  This then lets me still use be able to take leave off work rather than having to quit. 

I had to submit my application with a letter of why I wanted to study the course.  I've never tried applying anything like this before.  But, with the help of my bro and friends I was able to submit something that sounded decent. 

It did ask me what I wanted to achieve from the course.  And I have to admit, I still have no idea.  I know I won't want to work in a restaurant kitchen, and less likely to want to work in someone's kitchen.  But I know it will be good experience and put what I learn to good use.  I'm still figuring out that path, but I'll just take one day at a time.  And to see whether I am any good at it in the end. 

Here are some pics so far. 

My first day at school 

Lesson 1: Sables, Glasses, Diamonds
Chef's Demo 

Prac: My failed Diamond cookies 

So disappointed with my first lesson.  These diamond cookies are obviously suppose to be round, which I failed to do. And they were all cracked on the top.  They are called Diamonds, because they have sugar on the edges, hence diamond like. 

Lesson 2: 

Prac: Tarte aux Pommes - Apple Tart

So, my failures are already compounding.  The edge of the apple pie isn't as nice as the demo class.  We used a pastry tongs to create a pretty edge, which is suppose to look like this:

Lesson 3: Madelines & Cake with Candied Fruits 

So, a major problem of taking the classes in Paris, is that the chef only speak French. So, my madelines were a failure, well according to what I deciphered from how much the chef was talking about them. They weren't round and hump enough. Apparently they were too flat, likewise for my stupid fruit cake. 

I'm getting a little disappointed that my cooking does suck.  But, its my first week.  I can only improve from now, so I have another 4 weeks to improve and get my skills up to scratch and be the level of Le Cordon Bleu.  

I need to remember that this has been my dream for a long time, and that I need to make the most of of it all.  From my experience of living in Paris as well as learning from the most prestigious cooking school in the world.  

I will try my hardest.  I will try my best.  I will try not to eat so much in Paris. I will try to go to the gym as well. 

xoxo 

Michelle