"Les etudiants" of Le Cordon Bleu

When I first wrote you I had just finished my first day in the kitchen at Le Cordon Bleu.  The recipe we were required to make was “Diamonates” which is a shortbread.  Although they were good they were just cookies.  As a kid I enjoyed watching the Martha Stewart Show on Sunday mornings instead of cartoons.  So as you can imagine, I was ready for more of a challenge.  I am proud to report that to date I have made: shortbread cookies, apple tart, madelines, fruit cake,  Saint-Honore cake, apple turnovers, palmiers (a puff pastry), éclairs, chouquettes,  dacquoise cake, gateau basque (butter cake filled with cream and cherries), caramelized pear and crisp almond tart, raisin biscuits, meringue cookies, orange tart with a caramelized crust, and chocolate tart.   And I ate all of it!  Ok not all of it, I did grow up with three brothers; I know how to share.  On my way to school I usually see about 5 or 6 people begging on the street.  So most days, I walk home from school carrying my large LCB bag and distributing my confections to the homeless like a better-looking Santa Claus.

chouxquettes

Now for those of you concerned about my figure, you need not fear.  I get my share of exercise by walking, everywhere.  I do take the metro, but that will only get you so far.  Plus, walking through the metro station there are stairs, after stairs, and long corridors.  I also live on the third floor of the apartment building and for fear of getting stuck in a 10 foot square box, I usually forego the elevator and take the stairs.  Now I don’t mean this to sound like I’m complaining at all. I welcome the exercise and Paris is a beautiful city to walk in—a lot of beautiful architecture and interesting people to see!

Not only are the French people on the streets interesting, so are the people in my class.  Never in my life have I been in the same room with a more diverse group.  During demonstrations I notice people writing not just in English and French, but in Hebrew, Italian, Chinese, Japanese, and so on.  In my pastry class only about ¼ are men (there are a lot more men in the cuisine course) and students range in age from 18 to late fifties.  I have met Jen, a 30 year old American who was a nanny before coming to LCB.  Lydia, an American who is 27, and has worked in kitchens in Australia for the past 5 years.  Zane, who always turns out perfect pastries and owns a chocolate factory in Latvia that employs 100 people.  Ester, who has been a waitress since serving in the Israeli army.  Josefine, an 18 year old Swede who lives in England and will complete the basic pastry course before leaving to study law at Cambridge.  Jose, an Italian who has been working as an executive chef in his home country for the past few years. Yiling, from Singapore who worked in banking before quitting to attend LCB and do something she enjoys.  I could go on, but for now I’ll leave you with just the Cliffs Notes.  There are so many fascinating people at Cordon Bleu and I am excited to get to know everyone better. 

Now let the tune to “It’s a Small World” start playing in the back of your mind because in my class there is a woman who graduated from Miami University and a woman who graduated from Indiana University.  The former is Kristen, a nurse, in her late fifties, from Michigan.  She is here as a gift from her husband to complete the Basic Certificate in Pastry (although I’m sure this is as much a gift for him as it is for her). 

The latter is Laura, a self-described klutz from Ft. Wayne, Indiana.  She earned her master’s degree from IU sometime in the eighties and currently owns a bakery in Ft. Wayne.  If you knew Laura back in the states and you learned that she was moving to Paris to go to culinary school you may think to yourself, “This is why the French hate us.”  The first thing I noticed about Laura is that her hair shines, and not in the “What kind of shampoo do you use?” way.  Her hair literally has strands of tinsel weaved into it.  I asked her about it and it’s called Hair Flair; Google it for pictures.   Not a day in demonstration class goes by that we don’t hear Laura’s boisterous American voice asking questions.  For example the other day we were learning about chocolate which comes from the cacao tree when Laura interrupted to ask, “Is that also where cocaine comes from?”  I feel bad for Laura because every day I see the chefs and my peers growing more frustrated with her.  She really is a sweet woman and  I have a slight admiration for her eccentricity.  I hope she does well, but as we were told on the first day of class, not everyone will graduate.  I will try to avoid Laura in the kitchen though, she cut herself twice on the first day of class and bled all over.  Yes, while making cookies.  As for my fellow IU alumni, don’t you worry—I’m doing my best to redeem us in the eyes of the French.

Bisou,bisou

Maggie

P.S.  For the record, the French do not hate Americans.  However, if you walk around talking loudly and expecting everyone to understand English you will get some dirty looks.      

“Food is our common ground, a universal experience.”

-James Beard