So it has finally arrived. The day I would return to Paris.
Last time it was a blast. Almost two months of pure joy, friends, sweets, sugar, butter, tears and the certainty that being in the path to become a pastry chef is what I’ve always dreamt of. I couldn’t ask for more.
The months preceding my return were a bit turbulent, but interesting. I’ve been to about 4 different countries, 5-6 different cities, moved to Canada (which is an awesome place to live, despite the cold), worked for a bakeshop for a month, learned a lot about baking, but for some reason I didn’t feel like writing much. I think I needed some time to absorbe all the changes and deal with the uncertainties. And, to be honest, I think I was waiting to return here to settle down and do what I do best: bake lots of stuff. And then write about it.
A lot of people, especially in Canada, asked me why I wanted to move all the way here to learn how to be a pastry chef.
I think that if you want to excel in what you do, you have to learn from the best. And you have to be humble and accept that even if you have some knowledge, there is always more to learn. I don’t think I could get that in Canada.
There’s a branch of the school in Ottawa, which some people say it’s pretty decent. But even considering that it’s in the border with Québec, it’s not the same. The butter is not the same. The baguette is not the same. The feeling I had after tasting the best chausson aux pommes I’ve ever had in life is not the same. So it makes sense to come here to study, because the whole experience is much more than just going to school, bake a couple tarts and come back home.
I don’t know if I would have the same insight if I was living in America or in Brazil. But when I was in Moscow, it made complete sense. It was close, it was cheap (to come here, not the course), it would be an awesome experience, so I went all in. This is one of the few things I am completely greatful for have had lived in Russia for a while. My horizons expanded very widely, and I started to consider options that I never thought that were possible.
But anyway, here I am, and here I’ll stay for the next five months. Last week I was in a temporary apartment and now I’m finally at the place I’ll stay until the end of the trip. It’s between two parks, just outside of Paris, so it’s calm, fresh, quiet and very inspiring. A good place for a fresh start.
Last week though, I’ve already had two series of demonstration and practical classes and fortunately enough, both were a success.
The first one was an almond gluten-free cake and a puff pastry topped with fromage blanc, apricots and streusel. The second was the tastiest tart I’ve had in school so far: raspberry and passion fruit, two of my favorite fruits.
This week there will be two more tarts and I’m really excited. I’ve always wanted to go to the intermediate course (it looks more practical and more interesting to me), and to know that so far I’m doing a good job according to the chefs, it’s a more than rewarding welcome back.
Can’t wait for the next months to come!
(and hey! Don’t forget to follow me on Instagram, @kitchenlicious for more and more delicious discoveries in Paris ;))