I stumbled across a video someone had made of the Le Cordon Bleu Paris graduation on Dec 15, 2006. Unlike mine, it was held at the school...all the chefs there, all the same walls, glimpses into the kitchens that look exactly the same. Look, it's my favorite chef, Chef Chantefort!
I miss it.
I miss it so much.
A few weeks ago, we took the kids on a field trip to visit Cambridge School of Culinary Arts for a demonstration by the French pastry chef Delfin Gomes. He was the perfect hybrid: French charm and charisma, with no arrogance or traditionalist mentality, probably as a result of living in the States for this long. He did things in ways I never imagined: not letting butter come to room temperature for most recipes, doing a pâte a choux all in an electric mixer. It's so rare to see French chefs who are into experimentation that contradicts all the cooking and baking wisdom that's been passed down for countless generations.
Sablé Cookies & Chocolate Chip Madeleines
Chef charmed the kids and charmed me. I found myself inwardly saying, "Oui, chef!" whenever he asked for something. It made me long to be back in a teaching kitchen. And who am I kidding, I always miss Paris.
Someday I hope to live there again. Someday.