Through luck and some good friends from school, I've managed to snag a one-week internship (French word stage) at Restaurant Jacques Cagna next week, which is a one-star Michelin in the 6ème. I'm excited and a little nervous at the same time, since I've never worked in a professional kitchen before, and a look at their menu prices makes me even more nervous about messing up. Don't let me near their 76 Euro starter: La pomme de terre "Rosevalt" tiède au Caviar impérial, "Rosevalt" potatoes and imperial caviar!
Le Cordon Bleu doesn't start setting students up with 3-month stages until they reach the superior level. When you finally reach superior, you have less than 2.5 months to talk to the chefs, decide which restaurant(s) to apply to, apply, be accepted / rejected, and make sure you can stay in the country for the additional 3 months. Oh, and you have to pay the school an additional fee to get this set up. C'est très difficile!
So I obviously couldn't pass up this opportunity to do a stage without the school's help, especially since I'm on a break and only taking language classes. Hopefully this will also force me to speak more French. The staff seemed very nice, and my fingers are crossed that communication won't be a problem. The kitchen is all-male but very diverse. Time for Chez Christine to join the all-boys club! And hey, it's not like I've never had a chef breathing down my back before.
Since next week will (obviously) be quite hectic for me, I'll try to finish posting some more travel entries this weekend. And, of course, I will let you know how my first internship goes!