Culinary School

Next Monday, September 27th, I will begin my FIRST day as a student at Le Cordon Bleu, Seattle.

Le Cordon Bleu is considered to be the guardian of French culinary technique through its culinary programs that continue to preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years. There are 17 Le Cordon Bleu school locations currently in North America - Seattle joined that exclusive group about 6 months ago. 

Why culinary school? Why now?  

The first thing that comes to mind is simply that if I do not go, a little piece of me will die. This is something I have wanted to do for as long as I can remember. I went to college. I got a BS in Hospitality and Tourism Management with a focus in Restaurant Operations. I got my first job. I worked up the ranks...intern...management trainee....assistant manager....manager....department head...assistant general manager....still there was something missing. I got certified as a sommelier. I took a second job booking private events. I created a blog.  The feeling remained.  

The second thing that comes mind is this piece of paper I have been carrying with me from job to job that was first given to me by Erin (a ray of sunshine) who I was lucky to work with during my time at The Pebble Beach Company. On this piece of paper I have several quotes that have either been given to me (the very first one is hand-written by Erin) or jotted down by me because they provide strength and clarity when I most need it. Here are the ones that currently apply to my life:

"Anyone who stops learning is old, whether at twenty or eighty." 

 -Henry Ford

"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind"

-Dr. Seuss

“Find something you're passionate about and keep tremendously interested in it.”

- Julia Child

"Success is not the key to happiness. Happiness is the key to success.

 If you love what you are doing, you will be successful"

- Herman Cain

I will chronicle le ups and le downs (hopefully there won't be too many of these) of my time at Le Cordon Bleu (5 days a week for 9 months) on La Femme Epicure along with my regular reviews and tidbits...wish me luck!

Love,  LFE