Tselani
There are many reasons why I wanted to be a culinary student in Paris: the experience of living in another country, the education in the heart of the culinary world, and the chefs. When I learn what each chef has done to get where he is today, I’m blown away.
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In France, you don’t have to choose heads or tails because when you buy your meat, you get both.
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I knew eventually I was going to do it – whether it was cutting myself with our unbelievably sharp knives or burning myself with something hot. Today was my initiation day in the kitchen.
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No, I’m not talking about the famous Thomas Keller restaurant in Northern California. I really wish I were since it’s been a lifelong dream of mine to eat there. I’m actually talking about laundry here in France.
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After what feels like forever, I've posted pictures from class and other excursions under Tselani in Paris.
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