Performance Review

Valentine's Day

This week is turning out to be a bit difficult. Oh sure, its had some high points. I did receive another “code secret secret” from the bank and it worked, but that was not the end. Immediately after typing in the mailed code, my home phone began to ring and when I answered, it was a recorded message with another “code secret, secret, secret” that I needed to type in on line. I had to try this three times before I could get all the numbers and letters down before they disconnected the message. I am not even kidding. However, once I entered that code, I was golden. I am the proud owner of a French bank account— that only took six weeks to open! Of course, on line it says that my bank card arrived last week, which it most certainly has not. With the crack Guardienne (she is kind of like the building manager—but not really) here at the apartment building, we get our mail delivered almost every day. So, I state with authority, that while the bank may have sent many “codes secret”, they have not sent an actual bank card. Not that there is any money in the account. Mostly, because I have a terrible fear of putting money into an account that might lock me out with another code secret at any given time. I am going to work on overcoming my doubts and make a deposit soon. Right after I track down the allegedly delivered bank card.

Another highlight was my performance in class on Monday and Tuesday. Back in the kitchen with windows—I swear it’s magic—I was able to make the best damn veal cheeks and pommes mousseline (mashed potatoes) that you are ever going to taste in this lifetime. Of course, I did stab myself through the hand by accident and bled everywhere but the meat was very dark and in a red wine sauce so I don’t think anyone could tell. And then I followed it up yesterday with a delicious stuffed sea bream called Daurade Royale with these yummy zucchini slices fried in oil spiced with curry—it was delicious.

Beef cheeks in red wine sauce with glazed carrots

Pommes Mousseline

Chef cut into this before I could take my photos

But in the midst of all this goodness there is some sad news as well. I am just going to give it to you straight— I am in Basic Cuisine Group C. I know its a shock but it’s true. As you can guess, there are Basic Cuisine Groups A and B as well. This originally did not mean all that much to me, until my friend in the patisserie class said they figured out that all the stars of patisserie were in Group A—the ones who actually have worked in a real kitchen— and they were in lowly Group B. Well that got my little wheels aturning and I now realize that the people in Cuisine Group A are always finishing ahead of us and whenever there is a cocktail party in the LCB lobby—which is more often than you might think (plenty of standing room you know), and not for the students, but other important-looking people, it’s always Group A students that get asked to assist in the serving. So I put it all together—and it’s official. I am in the SLOW group. I didn’t even make the B Group.

Not only am I the oldest one, but now I have to deal with being in Group C. I confided my suspicions to another student in Group C ( a gentleman—not as old as me, but still, what my daughter calls— “mature”) about my thoughts, but he declared that it could not be so. He seemed a little offended and like maybe he wished I would stop talking. I think he is fooling himself. But for the moment this stays between us, because clearly no one wants to hear about my conspiracy theories. So keep it under your hat.

Yesterday was Valentine’s Day, but per usual I had class from 7am till 2 pm and then my PERFORMANCE REVIEW with the head chef. Who schedules a performance review on Valentine’s Day, in the late afternoon? A chef who definitely does not have plans for the evening—that’s who. Ughhhhhh. I filled out my thoughts online so it was really just the formality of going over it with the head Chef, and I have to say, I pulled no punches. I told them straight up what I thought. I talked about the unevenness of the various chefs’ grading and noted that every Chef wants something a little bit different than what was presented in the demonstration. He assured me I was doing great and that I was a leader in my group. But knowing what I know now, that isn’t much of a consolation. I also complained about having to raise my hand to leave the room to go to the bathroom. I said it infantalizes people. I don’t think he really understood—English not being his first language.

But the really important news is that my sweet husband flew all the way from the US to spend Valentine’s Day with me—he wanted it to be a surprise, but when I mentioned I had class all day on Valentine’s Day, plus the performance review, he decided to let me in on his little secret. I was so so happy, and so, so bummed. How could my busiest day be the one day he is here?? That just does not seem fair! But that’s how it goes at LCB. The flip side is that we had the most marvelous dinner at the most wonderful place call La Truffière. This little gem is underground in the oldest part of the city and it was wildly romantic—albeit short. He left today at 5:30am— which was terrible as I had a raging hangover and class at—you guessed it—7am. No good deed goes unpunished right? But I will console myself with the memory of our very short but fantastic evening together.

In other news, it appears that everyone in Dallas is decamping for Paris this week! Yahoo! Every day I hear of more people who have gotten a wild hair and are coming for the weekend. So many in fact, that I am having a little cocktail party Sunday night. If you happen to be here let me know! Paris is always a good idea! Will send photos.