So to answer all the questions I’ve been getting about being a culinary student in Paris, I’ve decided to interview myself and post the answers here. Then you can be the judge – am I really crazy or just slightly insane?

Interviewer: Thank you Tselani for joining us today on Chez Tse.

Tselani: It’s a pleasure to be here. Thanks for having me.

Interviewer: We’ve received several questions from our readers, so we’re hoping you can give us some insights on becoming a culinary student. First question. Why would you want to leave behind a 12 year marketing career to attend culinary school in Paris?

Tselani: I think it all comes down to quality of life. I was starting to get burned out on corporate marketing and realized I needed to reinvent myself. Since cooking has always been a passion, going to culinary school is the next logical step.

Interviewer: How long is the program?

Tselani: I’ll be in class for nine months. Upon completion, I need to do a three month internship to get my degree. The greatest thing is I can do the internship anywhere in the world. But I have a feeling I’ll be staying in France.

Interviewer: Are you planning to return to Portland once you’re done?

Tselani: Yes, that’s the plan. I’m keeping my house, all my stuff and my car here.

Interviewer: Do you think you’d end up working at Denny’s or Waddles?

Tselani: Sadly no. I don’t think I’m destined for a diner.

Interviewer: When are you leaving for Paris?

Tselani: March 13 at 7:30 AM. I have a four hour layover in Dallas and then I’m off to Paris. Thanks to all my frequent flier miles, I’ll be traveling business class.

Interviewer: And where will you be living?

Tselani: I’ve been working with an agency to find me a family. Just the other day I received an email that they’ve found me a place to live. The house is just two blocks from the Eiffel Tower in a neighborhood I love. The family has agreed to keep me for three months and at the end of the three months, I can either extend my stay or find a place of my own.

Interviewer: Why did you choose to live with a family rather than getting a furnished apartment?

Tselani: I really wanted to have a connection with someone as soon as I landed, and I figured a family would be a great way to get acclimated to both the culture and the language.

Interviewer: Tell me more about the program.

Tselani: I’ll be studying both culinary and pastry arts. Classes are six days a week, 8 – 10 hours per day. We start by sitting in three hour demonstration classes where a chef prepares a three or four course mail. All classes are in French, but for the first six months, there’s a translator present. After demonstration class, we go to practical class where we prepare what we learned.

Interviewer: Is it hard to get in?

Tselani: I think so. The school only accepts 30 students per enrollment period, so I feel very fortunate. I applied online and was accepted three days later. Either they really liked my application or they wanted my money. I hope it’s the former!

Interviewer: So is your plan to work in a restaurant after you graduate?

Tselani: Not necessarily. I’m not sure that I want to be a chef in a restaurant. What does look enticing is becoming a food writer, a food editor for a winery or a pastry chef. I think I’ll have a better idea of what I want to do once I’m in the program. Who knows, I could decide that the food industry is not for me and I miss corporate marketing. Never say never!

Interviewer: Did you look at schools in the US?

Tselani: I did look at a few, but my desire to go to school is more than a quest for knowledge – it is about life experience. I want a broader perspective of the world. To do that, I think I need to live outside my country. Each time I visit Paris, I feel inspired and invigorated. On several trips, I have observed how the French appreciate life and that is something I want to internalize and understand.

Interviewer: Well thank you very much for your time Tselani. Would you be available again to answer additional questions?

Tselani: Absolutely! Readers can make comments or use the Contact button on the site.

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