The last two weeks have been a whirlwind of activity – changing my address (which requires ungodly amounts of paperwork), packing up and cleaning my apartment, closing banking and cell phone accounts, and saying goodbye. I’ve managed to stay pretty sane through the whole thing, but the last two days are the hardest. My tears fall as freely as the June rains that have plagued Paris every day for an entire month.

I’m trying to be strong. I really am. But I’ve become so attached to the City of Light, and it’s hard to let go. And it’s not just the city I will miss, it’s my darling Fabrice.

I won’t bore you with the details of my journey home, but I almost didn’t get on the plane. I felt an incredible power pulling me back into the heart of the city and into the arms of someone I love. But as I boarded the flight and took my seat, I remembered to have faith – faith that everything is happening as it should.

Living and working in Paris has been a dream come true. If I had to put together a “greatest hits” list of memories, it would look something like this:

Meeting Group A
We came from all over the world and bonded together like a family during our Le Cordon Bleu experience. We supported and loved each other through the hard times, and celebrated our successes. Each of us is an incredible individual with unique and remarkable talents. Together we are a dynamite team.

Attending Le Cordon Bleu Paris
Never before have I seen a collection of talented chefs as they have at LCB Paris. These wonderful men pent countless hours turning us into quick, efficient chefs in just under eight months. Although I’m not a big fan of competition, I felt like the heat was on – literally – and rose to the occasion. My hard work paid off when I finished first in cuisine and first in pastry. One of the greatest things I have ever achieved.

Falling In Love
When the chef at LCB advised me to do my cuisine internship at Guy Savoy, I was extremely hesitant. I had no way of knowing that Fabrice would be starting the same day, and we would become fast friends. Friendship led to romance, and now he has my heart. He is an intelligent and talented your chef who will do great things in his lifetime. I am lucky to be with him.

Visiting
As a well deserved vacation after graduation, my mom and I whisked ourselves off to the Champagne region of France. There we ate wonderful food, stayed in a fabulously comfortable hotel, and drank the best champagne we’ve ever tasted.

Working
I never would have believed I would work in a three star Parisian restaurant or in a famous pastry kitchen. Although that is not my destiny, I learned so much. I learned how to work efficiently, intelligently, and cleanly. But the biggest lesson I’ll take with me is how never to treat people. One day when I am a manager, I will remember all the yelling, screaming, and insults, and vow never to treat other people the same way.

Eating
I’ve had some amazing meals in my life, but never have I eaten food like I did in Paris. Each dining experience I treated like homework. I analyzed the flavors, marveled at the presentation, and swooned at unusual combinations. It’s probably the best homework I’ve ever done, and I threw myself into it willingly.

Seeing
A day rarely went by when I didn’t see La Tour Eiffel. I’d gaze up at its beauty and admire its grace. I saw it tucked into blankets of fog at the cusp of dawn, and glittering like a thousand diamonds at night. No matter how many times I see it, I will never cease to be amazed by its presence.

The pilot announces that we are 30 minutes from touchdown in Portland. We’ve been treated to a four hour sunset since we’ve been chasing the sun across the land. The sun burns bright like a Burmese ruby. Below me clouds are slick like puddles of latex paint, soft and airy as cotton candy, or spiky like velvet that’s been licked with a giant cat’s tongue. As the sun finally pulls the blanket of clouds over her head, I know she is just rising over Paris.

Eventually I see the sinuous curves of the Columbia River, a line of slate blue opalescence carving its way through the land. Towns are huddled together against the dusky blue landscape, their lights shining like tiny stars. As we descend further and further, I see the lights of Portland splayed out below. Then much to my surprise, I see fireworks jumping up from the land below like tiny flowers it from within. Fireworks are legal in Washington, so it looks like the 4th of July celebration has already begun. I however would like to think that people are celebrating my return.

With a bump and a thud, we are on the ground. An overeager flight attendant comes on the speaker and wants to be the first to welcome us all to Portland where the local time is 9:46 PM.

A smile crosses my lips.

I am home.