It's hard to believe that I started my pastry internship at my most favorite Paris pastry shop three months ago. By watching the new crop of fresh-faced interns, I'm realizing how much I've learned. Contrary to my preconceived notion, I didn't learn how to make one or two things really, really well. Instead what I did learn is how to work, something I guess I didn't really have a firm grasp on until now.

I've learned how to work clean. This is probably the most important thing in our kitchen. Just little things like always put the rag back in a container rather than leave it on the counter or always put a metal tray underneath a cutting board or kitchen equipment. It makes cleaning up ten times easier. I know that after I finish one project, I must clean my workspace and all utensils, and wrap things tightly with plastic before I start another. If I use all or almost all of an ingredient, I must go down into storage and replace it.

It's the little things that count. But they make all the difference.

My speed has dramatically improved. Although I thought I worked quickly before, I've noticed that I'm faster, even when doing something for the first time. This point is especially validated when I see new interns do the same projects. A knowing smile crosses my lips. They too will get faster, cleaner, and smarter with time.

Contrary to what several people told me before I started, I have made a few friends. The people I work with (with some exceptions of course) are all very kind and polite. I even can joke around with some of them until the head chefs tells me to be quiet. I get in trouble a lot for talking. I don't think I've learned how to be silent when working, something I know he would appreciate! When I apologize profusely, he just shakes his head and sighs, "Mais vous etes une Americanne." You are an American. As if that explains it all.

It's been a good experience, but I'm glad my internship is nearing its end. I've realized that working in a three star restaurant or a famous pastry shop is not in my heart. Although I've appreciated the opportunity and everything I've learned, I feel too constrained by other people's rules. There was too much of that in my corporate life, so now it's my turn to make the rules.

Now let's just hope that once I make them, I can follow them! 

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