It’s raining today, which is the best weather for the “day after.” I am just so sad that it’s all over. I love the people that I met and worked with at le Cordon Bleu, and I feel very lucky to have been able to go to school there.

Graduation was fantastic!!! The private club where it was held is amazingly beautiful, decorated in somewhat tamed down baroque. It made me feel very special to be honored in such a place. The chefs said really poignant things during the ceremony, like something to the effect of “If war is the fastest way to tear apart relations, then food is the most immediate way of bringing people together and touching the heart of the other.” Everyone who spoke mentioned how much they liked our group and how they will miss us. I think they really meant that. It didn’t feel like a formality, plus the French just don’t say that kind of thing without really meaning it. They are way too matter-of-fact for that.


After the ceremony, there was a cocktail reception, which was another fabulous way for us to get nostalgic. All of us are genuinely sad to leave one another. We have formed a really tight bond and work as a team (most of the time). We took lots of pictures and hugged and reminisced. It was impossible to end it, but when they physically pushed us out, it was for the best.

Five of us sans family or friends decided to take ourselves out for a very fancy dinner at La Table de Joel Robuchon. What a meal! We had our diplomas in tow and were still wearing our medals, so they asked us about them. All of a sudden, there was a special tasting menu for us and great wine was suggested. We were referred to as Mesdames et Monsieur les Chefs for the entire meal. The service was actually quite perfect- not too intrusive, but attentive and friendly without being obnoxious. The food was out of this world, definitely the best meal I have had in Paris hands down.

Amuse bouche: Fois gras mousse with a port reduction and Parmesan foam.
1st course: a “cocktail” of mint-seasoned Brittany spider crab atop sweet pea purée and langoustine gelée.
2nd course: Langoustines wrapped in crispy brik pastry with basil pesto.
3rd course (my favorite): John Dory filets atop tomato concassé with confit lime and basil pesto. (It was amazing how the same pesto could taste SO different with two different preparations. Plus the sommelier had picked this amazing white that just sang with the basil. It was an F.O.)
4th course: Fois gras stuffed quail with a soy/honey glaze and truffle mashed potatoes (no skimping on the truffle, either. Holy yum!)
5th: Dessert! They made us a lemon tart AND a chocolate caramel tart, served with this amazing chocolate-lime ice cream. Of course, there were homemade chocolate caramels as petit fours after, of which they brought us seconds AND thirds.

So we rolled out of there terribly full, but how could any of us say no to a “last” night of clubbing?? Even I who hates dancing (except if I have been VERY much over-served) was game. We stayed out trying not to let it end until the very wee hours. It was a better celebration than my college graduation, and I partied harder this time. Perhaps I’ve learned that these moments don’t come around all that often…