If you haven’t already noticed, I have a passion for everything food, but in particular, a strong attraction to desserts.
There is something romantic about desserts that I can’t resist – it’s a real expression of love.
Baking and watching the pleasure on people’s faces as they enjoy my sweet creations is my ultimate satisfaction.
Around a year ago, I decided to take my love for desserts to the next level and enroll myself into a one month intensive patisserie class at Le Cordon Bleu Culinary School in Paris in June 2012.
Why one year ago? Because thats how long it would take me to plan for my Paris trip.
First things first, budgeting, thats where the banker in me kicked in. I constructed an excel file detailing how much savings I would need each month to make my trip happen. Shopping, traveling and big spending was out the window for one year. If thats not commitment to your passion, then I don’t know what is.
Second telling my family who couldn’t have been more supportive of the idea!
Third, telling my boss (I work at a bank) that I would be taking 36 full days off work to explore my passion of baking. After strategically waiting for the perfect time, I eased myself into his office and laid out my plan. After a long pause and an affirmation that I would take care of all my work before leaving, I got his blessing. Big love to him for supporting me not only as an employee but also as a person.
With the green light from everyone and a plan of action in hand, Paris was officially mine from June 22nd to July 28th 2012!
The pastry class I will be taking is the first of three levels of the full time Patisserie courses offered at Cordon Bleu called Basic Patisserie. Traditionally this course is offered over a span of 3 months. Since I can’t take 3 months off work, I enrolled myself in to the intensive 1 month course which translates into classes 6 days a week and 6 to 9 hours per day!
Highlights of my course are:
Introduction to French Patisserie, Doughs, Introduction to creams and fillings, Traditional Desserts and cakes, Classical techniques and decoration, Masking and glacage, Introduction to yeast doughs (croissants and brioches) and French Patisserie terminology.
I know I’m going to be jumping out of my bed each morning to get to class.
Believe it or not, I’ve never been to Paris. Meaning my trip will not only be about developing my culinary skills but also about exploring life in Paris. Endless cafes, bakeries and restaurants to explore, farmer’s markets, night life, parks, shows, shopping, walking around, food, food, wine, more food, and just being Parisienne.
Pastry classes by day and Paris by night.
Where will I stay? I have rented a beautiful one bedroom apartment which I will call home for a month that is one stop from Le Cordon Bleu and one stop from Down Town Saint Germain. It has a very comfy sofa bed in the living room for anyone stopping by Pairs, just FYI. :)
Who do I know in Pairs? Absolutely no one! I plan to go for new experiences on a 360 degree level.
My own version of Eat Pray Love! Im going to get lost in Paris and rediscover myself after 27 years of being me.
It would be my pleasure to invite you to join me on my trip. I will be blogging about all my experiences in Paris, the good, the bad, the sweet, the salty, the beautiful, the tough, the luxurious but mostly the tasty!
Next time we speak I’ll be in Paris.
A très bientot.