Thursday, January 22, 2009

Reasons why I chose the ESCF-Ferrandi

After much research, inquiries and gazillion thought. This is what I came up with:

1. For the obvious fact that I am into French Pastry, thus where else to go but France.

2. Lenotre is another good school but you have to be able to speak French, Ferrandi has a Bilingual program , yes their recipes and exams will be in French but the program includes French language and culture, regional cuisine, wine classes. oooohh la la! I'd like to do Lenotre too for a specialized course (see you there Angela) as I adapt to their language and culture.

3. Rigid training from MOF chefs!

4. 10 students/class ratio = more personalized training

5. You have a 3-6 months stage ( their term for on-the-job-training) in different restos.

6. You will be qualified for taking the CAP licensure exams, this license entitles you to being called a certified french cook.

7. An add on is that it is more affordable than most schools.

I am hopeful this list expands as I begin my classes.

emotional roller coaster

I am in the middle of finalizing my visa, my booking, check list and what have yous to leave Manila.
Yesterday I visited my school and bid adieu to my friends and my chefs. I went inside the pastry kitchen and realized that I have not been working in that kitchen for almost over a month now.. I miss the scrambling over pots and pans.. the look of death on chef Ernie's eyes and my crazy witches , Bianca and Angela.. the FUNNY nins who'd fret about everything and who'd notice the tiniest funniest details about every one else.. Chef Bubbles was there, my cute and VERY nice chef .. I miss lectures too, the enthusiasm she has when she talks about the technical stuff of the simplest ingredients. The gleam in her eyes and rush as she explains how the chains of x interact with the chains of y ( i dont even remember the terms!) haha! all i remember is how she was so excited in explaining these stuff. Chef E was quiet and composed as usual, walking back and forth, checking the students doing their midterms.I will never hear him say "Aurora! stop !"anymore.. I carry practically the whole kitchen in my pocket , so Id be ready to give him the offset spatula, his red plastic spatula, piping bags etc.. whenever he'd ask the stewards for these. Yes, they were all in my pocket. hahaha!
The crazy witches.. we spend hours giving pissed looks at each other as we sweat it in the kitchen, in panic ALL of the time and watchful of Chef E.s movements , signalling each other as he would approach our station.. Ok! this was so stressful! I feel I have aged the fastest during my past months in school in my whole lifetime. But now as I look back, I am laughing over these things..
This chapter of my life has come to an end. And I am moving on to a new chapter..OMFG! more stress! upset tummy, averaging 4 hours of sleep a day, not knowing how to feel.. so worried about my arrival in Paris. I only know how to count to 10 in French, thats it!@#$ All i have with me is g.u.t.s.
Average temp according to the weather stations on the web will be 2-5C. I think the coldest I have ever been was 10C and I felt like freezing to death already( hahahaha) so I have been to Zara, Mango ( sale, theyre on sale!) greenhills for winter wear. S.O.S. Anyone else have ideas where I can get some over coats, some kick ass walking boots.. whatelse, whatelse do I need.. I am still working on that list.
I am feeling sick again , stomache turning inside out as I imagine my first time ever in Europe..

an ode to my life in the kitchen at ISCAHM..