However embarrassing that hat may be, it represents the 6 months of hard work I put into my time at culinary school, time that I enjoyed maybe more than any other time of my life. I will never forget the lasting memories I made with all my chefs, starting with Chef Rogers, and Chef Pascal and ending with Chef Henri and Chef Mimi. And not to forget the amazing people that I shared my experience with...my class truly bonded together and I have been moping around the house trying to figure out what to do with myself ever since graduation on Wednesday because I miss everyone so much. As much as I have always loved cooking before going to FCI, I now feel that it is truly a part of me, a part that I will never be able to let go of. It's part of my heart and my soul now and whatever I do from this day onward will be somehow related to it.
And so speaking of going forward, you are probably all wondering what comes next for me (and some of you probably already know!) But I have been asked by my chef to go to Cannes, France for the next 6 months, starting in April, to work in L'A restaurant as a stagiare, learning as much as I can. Even though I've learned more than I ever thought possible at FCI, there is always something more to know and I'm not even close to knowing everything about cooking. So don't worry, even though my time at FCI has come to a close, my blog will remain the same, just a whole new set of adventures.
As Alain Sailhac told us at the end of graduation, "All you really need to cook is salt, pepper and a lot of love."
