Le Cordon Bleu Patisserie – A slight change of plan

Gaby and I had a nice offer to help run the bed and breakfast we’ve been to so often in Southern France. We were initially excited about the idea as we do love Provence, France; however, upon further self reflection, we asked ourselves what do we really want to do? I turn the big 50 this May. Gaby’s a few years behind. If we were 20 years younger, the idea of moving to Ponteves, France to help run a Gites would be perfect.

However. Gaby and I aren’t really interested in opening and running a restaurant. That’s not really our style. It’s a tough life as the chef for a restaurant. Your working hours are when most people are relaxing. Late nights, working when you’re sick, lots of burns, cuts etc are part of the job. Somehow that doesn’t sound appealing.

Ok.. so what does a Cuisine Diploma from Le Cordon Bleu help for Gaby if she’s not going to work in or open a restaurant? She can’t prepare a beautiful lobster meal and ship it? You can write but most authors will tell you there’s not a pot of gold at the end of a trail of books (unless you’re J K Rowling).

The Grand Diploma has two components. Cuisine and Patisserie.

Gaby’s grandfather was a well known baker in Antwerp, Belgium. Most of her uncles were Patisserie specialists. That kind of runs in her blood. She’s already a fantastic cook so the benefits of Cuisine would be more for self-esteem and a few new tricks with a price tag of 21.000 Euro+. Gaby’s more excited about breads, chocolate, candy, sugar and creating ART from it. There’s so much new to learn with Patisserie and it’s a whole career path.

Food is a very broad career and I think you need to decide what you want to do within that realm. Patisserie allows you to have a shop. Chocolates and sugar things stay good longer. You can produce shippable products. Cook during “normal” hours and have a life after work like your friends do.

So with these factors in mind, Gaby wrote to Kate at Le Cordon Bleu and asked if she can switch to the Patisserie program only. It’ll be nice that Gaby will have more free time We’ll have more time together in Paris which isn’t bad. Gaby’a also thinking of working part time in a Patisserie or something similar.

Gaby’s also looking at other Patisserie or Chocolate training she can in Paris after the Superior Patisserie is completed. Any suggestions anyone?

So bottom line is we’re still going to Paris in January but Gaby will be in class/kitchens for 18 hours/week instead of 36 and her career is narrowed a bit to something she feels will let her express her artistic abilities with food better.

Should be fun!

Tom

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