All excited for my first day of lesson at the Culinary Institute Alain & Marie LeNotre!
I left my apartment early at half past 6 to catch the 6.58am bus, and to make sure I was not late for 8am class. When I reached the school, the gate was already open, a group of students were already congregated at the stone tables outside the building entrance. Some were just sitting in their vehicles waiting. Later, I realised that most of the people I met that morning were level 1 students – both morning & evening classes, there for the orientation.
One lady stood out from the crowd, she is Christine, a level 2 Cuisine student, who has completed level 1 Pastry & Baking and will be joining my class in Level 2 Pastry & Baking 10 weeks later. She was helpful directing us to the locker room, and helping us with what to bring on day 1 to the class. I do not know what she will graduate with, probably a double diplomas? A Diploma in Culinary Arts consists of 3 levels of Cuisine/or Pastry & Baking plus 1 level of the other.
We were greeted by Chef Sebastien Bonnet after the 2 hour orientation. He is French who has worked in London, Spain and Mexico. Before he joined CIAML, he was a chef instructor with a culinary institute in Mexico. I understand that all the chefs at CIAML comes with more than 10 years of indutry experience.
“…I was never late. Never!”
Chef Sebastien told the class that we will start at 8.15am sharp everyday. “In my 20 year career, I was never late. Never. Even if I have to run from the train station, I’d do it”, shared Chef Sebastien. An example of how serious he took his profession. And pride too.
“If you do not know anything, you can ask me.”
~Savoie Biscuit~
First day was a short day, we did Savoie Biscuit ~ a light & low fat cake. The cake goes nicely with vanilla sauce. My partner is Elizabeth, of hispanic background, she just finished high school. That makes me 2x her age!
~w/ Vanilla Sauce~
