Yes, the intensity level took one huge flying leap forward when we entered our final chapter at Le Cordon Bleu Paris. Even though I’m living my dream, it’s completely and utterly exhausting.

At first glance, our class schedule didn’t seem so bad. Upon closer emanation, I can see that we’ll be living in hell for the next eight weeks. Most weeks, we have 13 or 14 classes that equates to 40 – 45 hours per week. Not too bad you say? Just like a real corporate job? Yes, to a certain extent. But when’s the last time sweated through all your clothes every three hours? Or got yelled at because you didn’t learn how to blanch a tomato properly? It’s exhausting. Trust me. See, even my sentences are short.

Each morning Ashley and I wake up to synchronized alarms at 7:00 AM. She jumps in the shower while I brush my teeth and put the water on for tea. I’m out the door my 7:35 while Ashley lingers to finish her tea. We stumble through the door again 12 hours later, sweaty, tired, and smelling like our latest dish. We’re quite a pair as we sit at the kitchen table eating cereal before falling into bed.

But I’m not complaining. I love every minute of it. I’m just a little tired. This week for example, we had two practical classes a day, some of them back to back. Just when we finish an amazing looking mango and raspberry cake, it’s time to make pan-roasted cod with tomato gazpacho and eggplant garnish. Fortunately I’ve been able to find someone to take home each of my dishes since after I make them, I can’t bring myself to eat them. And I wouldn’t feel right just throwing them away.

So my apologies to you, my dear reader, for not posting as many stories. I can tell this term is going to be challenging, so I won’t have as much time to write. But there is some good news. I’m working on several entries about techniques – sauces, roasting, etc. Step-by-step photos will accompany those stories and if we’re lucky, some video clips. So stay tuned!

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