The Exam

Good Luck

Today was the big day! I am all aflutter right now as so, so much has happened and is happening!

First, on Saturday, Group C came to Chez Amy and we had a study sesh not seen since the likes of law school. There was recipe dissection, chef analysis and most importantly, great “strategery” over what recipe we might be asked to prepare, from all the dishes we have made. We went through each recipe and discussed its components, filled in blanks where our notes were lacking, and discussed which chef we had in practical for each one and how that might affect outcomes. Then we really got down to the nitty gritty and talked about our best guesses as to which one it might be on EXAM DAY! Hands down my favorite part of studying—how to find a shortcut!

Well, one of the girls in Group C knows quite a few of the gals in Intermediate and Superior and she got on the horn and found out what has been the exam dish for something like the last eight basic cuisine exams. Then we built a chart, eliminating those dishes, and also discussing which ones weren’t likely since they involved special equipment that would have to be shared—which we felt was not going to be a thing in the exam since NO TALKING is allowed and sharing really does require talking.

Eventually, we narrowed it down to three recipes-the Lamb Navarin, the Veal Blanquette and the Sole des Bonnes Femmes. A lively debate ensued and we settled on the Veal Blanquette—in part because one of the chefs early in the course told us that the veal had not been an exam dish in a long while. Well, nobody was willing to bet the farm on it, so we studied everything from A to Z and there were a lot of follow up discussions about various topics, but I truly felt in my little heart, that if there is a God, and he wants to me succeed on this exam, that it would be the Veal Blanquette. A totally boring dish of basically boiled veal shank and veal cheeks, saved only by a creamy white sauce and some colorful vegetables.

All weekend I practiced memorizing these recipes until they blurred in my mind and I could no longer remember which things went in the oven and which went on the stovetop. It was truly mind numbing. Memorization not being my strong suit. But today when we arrived at LCB at 6:45am, that beautiful kitchen that I love downstairs, with all the windows, was lit up, and there were trays of ingredients that we could, if we put our noses to the windows outside, (LCB was still locked—we had arrived before it even opened!) see the colorful vegetables used in—you guessed it—the Veal Blanquette!! We were overjoyed! And it gave us a few extra minutes to re-study the elements of said veal. The universe was smiling on us and it felt so, so good!

We entered LCB (when it opened its doors), ran upstairs to change and were back in a flash, ready to go!! The ingredients were handed out and we hit the ground running. Not only did we have our usual 2 hour and 15 minute time limit but there were chefs roaming around grading you on everything from cleanliness of your work station, to your method of preparation as you cooked. No pressure.

I think we were all so ready for it though and we worked like the devil was chasing us, and no one lagged behind. We were, as a unit, all finished 10 minutes before time was called. Then we were assigned a number for our plate and sent out into the main area with strict instructions to “not linger near the doors or windows.” Remember also, this is my favorite kitchen, the one where my best grades always occur. So I was super optimistic.

On pins and needles, we lurked around and took some photos and belatedly exchanged personal information—something about the end being near, right? Makes you say all kind of odd things. Like, “we should have gotten together for lunch”, and “we should celebrate with tequila shots when we get out of here”. Of course none of that was going to happen but it was a nice sentiment at the end. After about 30 minutes, we were allowed back inside the kitchen and told to clean it top to bottom. We did. And then we waited for THE RESULTS. But none came. Actually, we were asked to leave. I approached Chef and queried politely when we were going to find out if we passed and he dismissively gestured with his hand and said, “I don’t know-maybe a day or two.” Seriously! We were dying. But also so elated to be finished. For me—finished for awhile. For those going on, finished for three weeks. A nice break. Ultimately, it squeezed my heart a little. I may not know these people all that well, but we have been on an incredible journey together, and it is a tie that binds, as all life experiences do.

And here we are—Group C!

I changed, gathered my giant knife kit and extra uniforms and hair nets, and walked out the door. For the last time—maybe. Strange that something that so consumed me is over. I thought about that all the way back to my apartment—but as I approached my building, my oldest son was getting out of a cab with his girlfriend and I was again, as excited as I could be. Life is just a series of events?? I don’t know, but I was thrilled to have them here to celebrate the conclusion of LCB with me tonight. Dinner at Le Tout Paris. It is right across the bridge, and F-A-N-C-Y. Which I totally deserve! And it has great views. Life doesn’t get any better than this—especially for a Monday!

My veal blanquette!

At the swanky Le Tout Paris tonight—guess what was on the menu? Oh yeah—veal blanquette! When the universe sends you a signal—you better listen, so I ordered it.

The fancier veal blanquette at dinner tonight! With foam. When I saw it on the menu I knew I had to see it!

It was just as average as it ever is, you may not be surprised to hear, but I drank rosé champagne and yummy red wine and could not be happier. That is, till I get back to Dallas and head straight for all my favorites! Of which none are classic French menu items.

I have so much more to report but don’t want to overwhelm you. Will write again soon about all the other big news! And the results of my exam, which I am, fingers crossed, going to pass! Right now I am going to soak up my last days here and enjoy every minute—of course I say that as I lie in my bed absolutely stuffed. I think I have fully succeeded in soaking up all the food around me. A diet is in my future.