Thursday, June 26, 2008

In the thick of it

There have been a few blogs going on lately about attending Le Cordon Bleu in Paris. My Google alert for the book kindly informed me of another one. If you're interested in following someone going through the intensive Basic cuisine course, take a look at this one. She's still in the first week. Today she went on the French market tour with the chef, which she found a bit disappointing as she spends a lot of time at farmer's markets in various countries. But as she rightly points out, they don't offer pigs testicles in your typical market in the U.S., not to mention their snouts, tails, ears and the tongues, brains, sweetbreads and massive livers from our friend, the cow.

The school offers "intensive" courses twice a year that allow students to complete the 10-week Basic or Intermediate Cuisine blocks in five or six weeks. I have posted more information about going to Le Cordon Bleu in Paris on the blog here. Take a look at the postings under Le Cordon Bleu to the right.

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