Now that we’ve taken six months of classes, the school no longer thinks we need a translator. Our demos are now entirely in French with the chefs speaking at the speed of light. I struggled during the first two, rapidly trying to scribble down in English what I assumed they are saying. But by the third class, if I don’t concentrate too much, I actually start to understand. There are a few things I miss, but I ask my fellow classmates until I get the answer I need.

As Superior students, we also rule the school. Okay, I know that’s a cheesy line, but I used to love to say that when I was a senior in high school. The incoming class of basic students is huge – 90 in all. Like us, they come from all around the world. On their first day of practical, we can see the look of fear in their eyes. We try to be as helpful as we can, showing them where the classrooms are, teaching them how to mark their knives so they don’t get stolen, answering questions about what to expect. We can sympathize with them because not too long ago, we were standing in their shoes.

This term we’ll be studying chocolate and pulled sugar in pastry and more international dishes in cuisine. Our first practicals move a bit slow as we gradually get into our old routine that we know so well. We’ve managed to keep Group A in tact, so we’re all used to each others movements in class. In pastry, we have two new students from Le Cordon Bleu Japan. They don’t know too much English, so we try to communicate in broken French. It works, but I think they are both overwhelmed by being in a new school.

Tests this time around will be completely different. In pastry, we will have four hours to build a foot and a half sugar sculpture with flowers. In cuisine, we’ll be given a list of ingredients and must transform them into four dishes in six hours. Creativity is key this time around. So is organization and cleanliness.

Ah, the adventure begins. Stay tuned and I’ll keep you along for the ride.

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