I remember writing my first journal entry in the Portland airport, scared to death and wanting to run back home, crawl under my covers and hide. Sitting here in my bed with fish parts under my fingernails and two days left of school, I’m so thankful I stayed the course. But it’s hard to believe that it’s almost over.

Today was our last practical class together. Tomorrow we have our pastry final and Monday is cuisine. Even though we’ll all be in the same room, we’ll be worlds apart, completely wrapped up in our creations. It won’t be the same kick-back, joke with the chef, laugh about last weekend kind of class. Our noses will be to the grindstone, racing the clock to finish on time.

During our class this morning, we had a chance to practice all our cuisine dishes before the final. Cordon Bleu is very generous, allowing us one cuisine and two pastry practices. We learn a lot in each one – what works and what definitely doesn’t. But there are plenty of frustrating moments too. Lots of things don’t work like you want them to – the sugar breaks as you’re assembling it or your sauce doesn’t taste quite right.

I still can’t believe it’s almost over. Next Friday, we’ll all walk across the stage with our families beaming in the audience to accept our Grand Diplome. There’s been a lot of laughter, a lot of tears and some amazingly good times. I wish I could continue cooking with my Group A friends. I will miss them terribly.

Some of them are staying for their internships, but most are leaving soon. They have families, responsibilities and jobs to get back to.

Me? I still have no clue what I’ll be doing. I’m glad I’ll be staying. Three months working at Hotel Crillon for my cuisine internship will give me some very valuable experience. Even though I don’t think I’ll ever be a chef in a restaurant, it’s great to have the opportunity to see what it’s like. Who knows. I could change my mind. Nah, probably not!

In February I’ll take on a pastry internship, place yet to be determined. Maybe I want to work in a high-end restaurant making beautiful plates for demanding clients. Or perhaps I’ll try a pastry shop that specializes in macarons. And then there’s chocolate. I’d love to learn more about tempering, molding and filling.

But before I get ahead of myself, I want to give each of my Group A members a hug. I will really miss all of you. You’ve made the last seven months the most amazing experience. I will treasure the memories we’ve made together. Each one of you is unbelievable talented and can accomplish anything you wish. I’ll be right there in spirit (or maybe even in person) to support you. My next questions is – when’s the reunion!

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