Description

AN AMERICAN ACCOUNT OF PARIS : LIVING, EATING, AND TRYING TO SPEAK FRENCH

Sunday, October 23, 2011

GOTCHA!

I'm still getting used to this whole blogging thing and I accidentally prematurely posted this post yesterday at about 3pm west coast time. This was not on purpose. So I removed it, did some proofreading (though I'm sure there are still some typos) and picture-fied it. Sorry for the repeat!




I'm sorry, I didn't realize I was in the DDR back before the wall fell. I thought this was France where people are allowed to smoke in hospitals and bring their dogs into restaurants. Oh the naivete. Tonight after I consumed the most expensive burger I've ever had (and let me just say, it was SO not worth it) I arrived at my metro stop, ascended the stairs, and was stopped by the metro police who were lying in wait for unknowing victims like us. Christy, Mr. Johnson, and I were all asked to pass over our metro cards, and guess what? We were then all asked to bend over and take it as they demanded an extra 25 euros from us because we didn't have our names or pictures on them. Gotcha!




Metro cards aren't cheap. They're 65 euros if you're not French. And considering how much I take the metro it's barely worth it. Dump another 25 euros on top of that and I may well just break the rules completely and only buy the children's tickets. These cops were like most American meter maids in the sense that they were not open for discussion or excuses, had horrible attitudes, and were enjoying their abuse of authority all too much. Add on top of that a good seasoning of "French-ness" and I was about to go postal on their asses. Sure it's techincally my fault because I didn't get my shit together and put my name and picture on it but I've gotten pulled over without current insurance or registration and managed to get away with a smile and an act of stupidity. Tonight we had already handed over our money and when Christy said, "What the fuck?!" the woman metro authority said essentially the French equivalent of "Watch your language!" with a patronizing and bitchy flare to it. I'm sorry, am I supposed to be happy that I'm paying you even more you horrid woman? Is the small amount of power you have not enough? Would you like to restrain the words I can use as well?




The truth is, moments like these make me really miss home. Sure the American justice system has it's own serious problems but at least I'm immune to them. I know what to expect, what excuses to have stored in my pockets, and I'm rarely surprised when something jumps up and bites me in the ass. But top this off after a night at an "American" restaurant and I'm practically drooling for a good old Highway Patrolman and some Chili's BBQ ribs. Hell, I think I'd even hug a meter maid.

Tonight was Christy's birthday. Well, actually, tomorrow night is Christy's birthday but she has to work and so we went and celebrated tonight instead. Some French girl Christy knows recommended an American restaurant to her as being very good and the "first New York restaurant in Paris." I keep trying to find out what this meant. What is traditional "New York" food, after all? American food in general is quite diverse and hard to pin down. Was this going to be thin crust pizza and Gray's Papaya hot dogs? We looked up the menu and it was essentially traditional American food. Burgers. Fries. Steak. While I don't think I would ever in a million years choose to go to this place, it's Christy's birthday so why should I care? And a decent burger is always a sight for sore eyes. So I put on my not-so-sunday best and we hopped the metro to go to First Avenue.




Here's the thing. The restaurant wasn't bad. The ambiance was great. The restaurant is situated behind a tennis court and is in a wonderful space with high ceilings and hard cement walls juxtapositioned against white detailing and modern yet delicate light fixtures. The furniture is wood and warm and it looks like a cool place to eat. The menu is quite limited and quite expensive. But since it is France, especially Paris, I wasn't too surprised after checking out the swanky digs. But truth be told I was a bit disappointed.

I should've known that a hamburger in Paris just couldn't compare to the copious amounts of choice burgers I've had back in the states. I was at least expecting it to be a decent "frenchified" version. But no, it was trying to be American and it just failed. I'm not saying it was a bad burger. It may be the best burger you can get in Paris. But for 16 € I expected some foie gras, some truffle oil, some carmelized onions, shit some onions at all. Instead it was your run of the mill burger on a sesame seed bun. The bun may have been tasty and the tomato may have been heirloom but other than that I was less than impressed.

There are so many, SO many places back home that do a much better job for half the price. Phyllis's in San Rafael where the burgers are greasy and comforting and where they have thick delicious onion rings to compliment them is one of my all time favs. The Cherry Cricket in Denver is top notch and the fact that you have a plethora of extras to add (including an over easy egg which is my personal choice) makes it oh so American because it mirrors our freedom of choice. Let freedom ring! And while you're at it, add some more gooey calories onto my greasy meat patty. Thanks!




The best moment of the night, however, was when I looked around and noticed how my fellow friends were eating their burgers. Sure this was a high class establishment with shiny lights and pretty windows. Sure the burgers were tall and the buns were soft. But never, ever, have I seen so many people eat a burger with... A FORK AND KNIFE! I was stunned. I tried to pester them into eating them with their hands, stating that no American would be caught dead eating a burger with a fork and knife unless they had Obsessive Compulsive Disorder. I even chided Mr. Johnson on his failure to be manly. "I thought you were a real man," I said, "real men eat their burgers with their hands ya know." I even tried to be a good example (I am the only American by the way) and ate my burger with both hands. I may have been in a sexy black one shoulder dress but I massacred that thing like Freddy Kruger on a teenage girl. Yet, no matter what I tried they still continued to eat with a knife and fork like civilized people. Oh, America, how I miss thee.




This is the thing. France has a lot of cool stuff. It's beautiful here. There are a lot of old buildings, old buildings with meaning, museums full of incredible art work. There are handfuls and handfuls and handfuls or adorable boutiques, pastry shops, cheese shops, wine shops, meat shops and so on. And obviously all that exists and lives on because the people here love it and cherish it and nurture it. There is a respect for that culture here and I must say that I do love it.




But when it comes right down to it I am American at heart. We may have some serious issues. I may not be crazy about all things American. But just like in a family you cannot have the good without the bad and America feels like family to me. It feels like home. In fact, I probably miss it more than any single person at home. I'm so busy being emotionally drained by my internship to miss my mom, my two kick ass (or as my four year old nephew says, pick-axe) sisters, my friends. But in every encounter I take part in I am aware that I am in another country and thus miss my own. My motherland. America. The United States. The land of the free and the home of the brave. How cool are we, by the way, that that is our tagline? We may be fat and lazy to some people but I think you can't be fat and lazy without being free and brave at the same time. So bring me a nice old juicy burger with cheese, a fat plate of greasy onion rings with ranch dressing, a chocolate malt, and pile of napkins because I'm ready to dine on American pride.


Saturday, October 22, 2011

WHAT DID I DO TO DESERVE THIS?

Today, straight out of the shoot, I was given the glorious duty of zesting 40 lemons. We've all been here before so I won't go into a long saga of how my hands are now crippled and my fingers are dried and peeling. I was, however, a bit pissed off that while Hirimo and everyone else was topping tarts for the shop, my one highlight of the day, I was zesting away like a madman. Ok, madman may be a bit of an exaggeration since I stayed up until one am last night watching the newest episode of Pretty Little Liars (perhaps my favorite shitty show out there) and so I was a little too tired to be very mad or manly first thing in the morning.




After zesting I got to continue on the citrus train and juice 2 liters of lemons, and 2 liters of lime juice. Woo hoo, howdy fun time! But as usual I didn't complain. I save that for my blog. And honestly I wasn't upset about it. But when I looked at the to-do list for the day and saw Hirimo's initials next to the creme citron, then I got a bit pissed.

This is a new thing that my boss and Alberique have been doing. I'm not exactly sure which one of them chooses who does what but now next to the to-do list is the initials of whoever will be the lucky person to complete that task. To-Do lists are fairly normal in every kitchen but I've never seen them doled out like this. And of course this means I get to see all the fun things they're planning before I'm told to do them. At least I get to prepare myself for the excitement.

But today I was hoping, hoping, that somehow they were going to switch it around and have me do the creme citron. How could they have me doing all the grunt work for Hirimo? Surely they wouldn't do that to me. Oh...but they would. Those damn bastards have now put me as the lowest man on the totem pole. Not only is Hirimo blessed enough to get actual real jobs, I am also now his bitch. I just don't understand why they dislike me so much. What did I do?


(see that jackass on the bottom, that's me!)


I have tried to figure this out numerous times. It isn't because I'm American because they love Cecilia and she's American, too. It's not because I don't speak french very well because Hirimo can't speak any french and they like him more than they like me. Alberique may constantly give me shit because I'm too slow but I really do try to work as quickly as possible. I come to work on time, I don't bitch about going over hours, and I certainly don't complain about getting all the shit jobs. So where, exactly, did I step in it?




While the bells of freedom are ringing not too far off from this wretched day, they aren't exactly clanging against my head either. I seriously considered just not going in this morning because really, what's the point? But then I remembered that whole little issue of my visa renewal and the fact that I actually NEED this internship to get it. So I'll use them to get my visa extended just like they're using me to do all the crappity crap crap jobs. But until that happens I have to stick around and put up with their abuse. Woe is me.

It's hard not to take it personally when I can see that it obviously is, somewhat, personal. Sure they're French and it's expected, but they blatantly treat me differently than the other interns. Perhaps they're just jealous of my perfectly straight teeth or striking eyebrows. Maybe Alberique is secretly in love with me and so abusing me like a playground crush. Or maybe Hirimo and Cecilia both slept with the boss and so have "earned" the right to make things while I sit like some prude cutting onions. But really, I think they just don't see how awesome I am and so are perfectly content letting me fester in my own citrusy nightmare.




I did, actually, get to make something today though. One of the easiest recipes ever, I was allowed to make Glacage Rose. It's essentially just boiling water, throwing in some gelatin sheets, and topping it off with Eau de Rose. But still, at least I was in danger of burning myself. That's the kind of excitement I look for in a kitchen, not fearing the plastic wrap container is going to bite me... again. Glacage is something I had no knowledge of before going to pastry school. It's very popular over here. They seem to put it on top of almost everything. It's a gelatin mixture that, when liquid, is poured over a cake or something like that, giving it an everlasting glossy finish. It's really pretty, actually, but I find the stuff on its own to be quite disgusting. It's pretty much just straight gelatin, and it doesn't taste all that good either. But it looks a lot classier than it is, making it the trophy wife of the pastry world.




But, alas, my time with the tacky tramp that is glacage was short lived and I was back to cleaning, segmenting oranges, and putting things on gold cardboard rounds for the shop. While the one glimmer into the world that I so desperately want to be a part of did make me think twice about my planned departure, I was quickly brought back down to earth. Even if they do, slowly, let me make things, at this rate I won't get past making things I already know how to make. And let's not forget that the atmosphere is terrible. Alberique is an ass who mocks me to my face. The bosses are mentally unstable. Everyone else is, well, French. The place is unorganized and has a constant hectic air of panic. If this were the states I would've been long gone by now. So why does the fact that I'm in Paris make it any different?

The reality is that it shouldn't. If anything my standards should be higher. There's an entire, cultured, unexplored world out there waiting for me and my time with it is limited. It's like Never Never Land except I don't have my whole childhood to enjoy it, I just have these six months. So instead of zesting lemons I'm going to think of happy thoughts, take the second star to the right, and go straight on til morning.


Friday, October 21, 2011

I WANT TO BREAK FREE!

Today was not too bad of a day, considering it was the start of yet another week in the seventh circle of fiery pastry hell. While I went through the usual internal monologue questioning why I should even go in this morning, I managed to make it there. It is as if my mind has no control over my body and while my thoughts are saying, "Will they even notice if I don't show up?," "I'm just going to de-seeding strawberries anyway," "If I'm planning on quitting early why not now?," "I wonder if they'd believe I'm deathly ill, or maybe I could fall down the stairs..." my body is saying, "Left. Left. Left. Right. Left." Damn you feet!






Sure I may have done the usual of not all that much, (including peeling half a box of clementines, and let me tell you those buggers are formidable!) but really I was in a very good mood all day today. I think it has a lot to do with taking my own wise advice. Who'da thunk? So I am officially going to duck out of my internship early. I'm not learning much of anything except the most efficient way to peel the orange's younger, smaller, pain in the ass cousin. But the truth is that I can learn that in a kitchen in the states. So why am I wasting these precious few moments I have here getting into fights with saran wrap and burning off my skin with fruit acid? Whether or not I'm going to look for another internship is up in the air at this point. I have some other, more exciting plans that I think will be much worth my while.




Here I am in Ol' Pairee and I know that the city itself has a ton of culinary education to offer. So instead of being stuck in one kitchen where I get stuck with the fuzzy end of the lollipop, why not go around and explore, taste, learn, suck on the shiny sweet end of the lollipop for a change?! So much of what I have learned at my patisserie has really just been about different new pastries, and all that I could've learned just from buying the stuff. I don't even get to taste it, unless I sneak a piece here, or there! So I am definitely considering foregoing a second, potentially equally disappointing, internship for a personal education of the mouth.




I also want to take in all the other one of a kind things that Paris has tucked away up her sleeves. I may be living here but I'm not really living here. It's more sleeping and complaining than anything else. I'm so exhausted, emotionally, physically, and mentally from my internship that I never feel like doing the things everyone comes to Paris to do. I want to explore. I want to get to know a few of the "best" arrondissements really well. I want to be able to come back one day and have other people actually believe that I lived here for a short while.




The sight of freedom on the horizon certainly lifted my spirits and even when Alberique was his usual dick self, it didn't bother me like it normally would. I just thought to myself, "Oh you are sooo going to miss me come holiday season," and continued wrapping the buche de noel for when that not so cheery time comes to the kitchen. Apparently it's absolute hell and involves lots of working, lots of stress, and lots and lots of yelling. I think I'll pass, thank you very much. I'd much rather spend my first (and most likely only) Christmas in Paris taking in the festivities, drinking hot totties, eating chestnuts, and putting tonka bean shavings in my eggnog.

Happy songs of freedom and self-discovery hummed through my head and I suddenly realized something else. I don't want to wait much longer to enjoy myself while I'm here but I also don't want to wait much longer to open my own shop either once I return either. I'm tired of working for other people. I keep telling myself that I'm not ready, that I don't know enough, that it could turn out to be a horrible failure and I need to prepare more. But the truth is I don't think I'm ever going to feel ready, or prepared, or that I know enough. And yet all I do is make list after list of what I want in my shop and I know how to make all of these things already. If I continue to work in other shops these lists are just going to grow and grow and grow and as much as American's love to eat they can't possibly eat that much.




So today as I was de-molding chocolate heart cakes, I was talking to myself in my head about how I think I could, potentially, be ready to do this. I just need some time to figure out my recipes that I will open with. I need to figure out what things I really need as far as mixers, processors, tempering machines, and ovens go. And if after all that it seems financially feasible to open up shop, then get ready cause here I come!

I'm trying to do what I love and thus far, my internship just isn't cutting it. And if going around Paris and eating like a diabetic on their deathbed is, then why not do it? It's not just me being fat, it's research! And then I can let all of you in on the secrets I know and tell anyone who comes to Paris where I think the best croissant is, the best lemon tart, the best cheap cafe. I'll actually be informative instead of just entertaining and hilarious!





PERSONELL UPDATE:

Mike / French Guiana / Intern? was fired last Monday. The previous day he had messed up an entire batch of macaron shells which ended up being tossed in the trash. My boss walked in on Cecilia and I gossiping before I could get the rest of the story, but now he, too, has bitten the dust. I hope it was as tasty as our raspberry tarts!

TERMINATED

Thursday, October 20, 2011

LAZY DAYS

I pretty much slept all day today so I don't have anything very exciting to share with you about my wonderful life in Paris. It's been raining off and on and snuggling up under the covers was just too tempting. So instead of making something up to share with you I thought I would post this adorable picture. French bulldogs are just so darn cute and they really are everywhere here. I thought this picture was very appropriate since a) it's a french bulldog b) it's a lazy french bulldog, like the stereotypical french and c) it's as lazy as I was today!

Sometimes it just feels good to appreciate how nice a down pillow and comforter feel.


Wednesday, October 19, 2011

KITCHEN TOOLS

There are a few key instruments that I think everyone should have in their kitchen repertoire. Whether you're a serious chef or just like to make yourself something yummy to eat for dinner, everything is easier, faster, and tastier if you have the right tools. Here's a list of things that should be in everyone's kitchen.

1. Sharp knives

     This is something that all chefs need. The time you save and the precision you gain with a good sharp knife can blow your mind! There are so many quality brands out there and every chef seems to have their own personal favorites. A few brands I would recommend are Shun, Global, Henckles, Wusthof, and Misono. But really there are so many wonderful varieties out there. Mostly go and find what feels best in your hand. I like a handle with some grip to it because when cutting things like chicken, steak, or butter a slick handle can become, well, slick, and when wielding a sharp blade this can be a dangerous thing. A knife with a rounded blade is also good because this allows for a rocking motion which helps to cut things quickly and evenly. It's also nice to have at least one large and one small knife with an unlined back edge for fine dicing. (Example shown below).




2. Microplane

     Since my life these days is filled with so much zesting I have found a new appreciation for this incredible tool. We don't have one in the patisserie and so when I have to zest 26 lemons I have to do it with the prickly, zesting side of a four sided grater. This had resulted in a permanent chunk missing from my right thumb knuckle. Every time it heals, I knick it again. Not only are these dangerous, they're very inefficient as well. It's takes a long time to zest something with a four sided grater, is uncomfortable, does not take off all the zest, and most of the zest is left stuck in the tongs of the zester. For these reasons I believe that everyone should have a microplane in their kitchen. They are fast and easy and efficient. They are small and easy to store and clean. They have multiple styles and uses. You can use them for fine grating, for long julienne peeling, or, of course, zesting. Great for a gift or stocking stuffer, this is a must have in my opinion.




3. Mandolin

     A mandolin is another multi-functional and efficient tool. Good for thin even slicing these things are nasty sharp and will take off a few layers of your finger if you aren't careful. They have multiple interchangeable blades allowing for slicing, waffling and pretty much anything else you're mind can imagine.




4. Silpat

     Silpats are magical. Nonstick amazingness is what they are all about. The French have been using them for quite sometime now and they are becoming very popular in the states, too. While parchment may be cheaper it's not reusable and not as non-stick as these incredible silicon mats. You can find them in most kitchen stores and even in Bed, Bath & Beyond. Everyone should have at least two in their kitchen. Great for cookies, candies, brittle, caramel, any of those baked items that often result in a sticky state of frustration. For a storage tip you can roll them up in old paper towel rolls.




5. Cast Iron Pot and Pan

     Cast Iron is another incredible invention. These things are almost as old as cooking itself. Heavy and solid, these cook very evenly and beautifully. These require seasoning and should not be washed with soap or left soaking in water. But really, the years and years of grease and food bits left on them add that extra special flavor you just won't get from a shiny new pot! These can be expensive but is something that's great to find at a flea market or second hand store. The older, funkier, and more heavily used the better!




6. Le Creuset Dutch Oven

     Those these are expensive they are worth every penny. Cast iron interiors with a ceramic coating, these are some of the best cookware items money can buy. Since an entire set isn't financially feasible for most people, I recommend that everyone have the dutch oven at least. Great for large, one pot dishes like stews, chowders, gratins, slow cooked meats and so on, these do a great job of evenly cooking anything. And with the wide range of beautiful colors, they're fun and pretty too!




9. Corkscrew and Bottle of Wine 

     Whenever I have spent an entire day in the kitchen, one of my best friends is a nice bottle of wine. Since I am most likely snacking on everything I'm making, its nice to have a cold glass of white wine to accompany all the nibbling. It also helps to lift my spirits if anything goes awry. Plus I find I often end up putting a splash of wine to enhance the flavors of my mushrooms, chicken, pasta sauce, or whatever else I've been sweating over all day.




10. Salt

    In my opinion you can't cook anything without some salt in it. Even sweet dishes need it, crave it, have to have it! It brings out the flavor in everything. Since I'm not notorious for getting things done when I need to, I often realize too late that I have nothing in my kitchen to cook. But as long as I have salt I can throw whatever else I have together and see what happens. But no salt? I'll run to the 7-Eleven or other closest 24-hour establishment to pick some of it up.




11. Rolling Pin

     A rolling pin is something you just have to have in order to complete a certain job. Sure you can try to McGyver one out of a bottle of wine, a pvc pipe, or whatever else you have lying around, but the truth is it's worth it to have the real deal. I prefer the straight, handle-less versions but, again, it's a personal decision. I find this type, though, to be the easiest to store, the most versatile, and the most accurate. You need them for making tarts, pies, cookies, brittles, ravioli, croissants, brioche...the list goes on and on. Plus they make a kick-ass weapon if necessary.




12. Offset and Even Spatulas

     This is something that a lot of people are lacking in their kitchens but they really are handy little devils. If you plan on frosting anything you should have at least one of these. Again whether you go for the even style or the offset is mostly based on personal preference. But there really are certain jobs that favor one over the other.




13. Band-aids

     Perhaps this should've gone below the "sharp knives" category, but band-aids are something everyone should have in or close to their kitchen. Mistakes happen, especially when you mix sharp knives with slippery butter and a glass of wine. And when you almost slice off your pinky finger you don't want to be reduced to strapping it back on with a piece of duct tape. So have a nice range of quality Band-aids at the ready, for your own sake.




14. Food Processor

     If you have ever been in a situation where you needed a food processor and didn't have one, you understand how hand these things can be. I remember once in college when I came home to my roommate's failed attempt at potato soup. Since we didn't have a food processor she had instead crammed our crappy blender full with cooked potatoes. At the time of my arrival the kitchen had been left in tatters and she had thrown in the white towel, left the place a mess, and was downstairs drinking beer and watching TV to recuperate from the exhausting and frustrating episode that occurred in the kitchen. I took it upon myself to finish the job and was forced to blend the potatoes one at a time in our sad little blender. Now, if we had a food processor the job would've been finished quickly and cleanly without a drop of sweat from my poor roommate. Food processors are handy for pulverizing, creaming, slicing, shredding, grating, crushing, any key "ing" things you're going to do in the kitchen. They're even great for making doughs. So do yourself a favor and add one to your kitchen collection before a "potato soup" incident happens to you.



15. Fearlessness

     Cooking is just that, cooking. It isn't brain surgery. You aren't going to kill someone (well unless you really mess up). So when you're in the kitchen you need to not be afraid you're going to screw up. So many of my friends refuse to cook for themselves because they say they don't know what to do. Well, you have to try stuff out, experiment, and not be afraid that it's not going to turn out. What's the worst that's going to happen? It won't taste good? Oh, heaven forbid! I completely understand the pressure to make something incredible and I am probably harder on myself in the kitchen than anyone else. But the kitchen is where art meets necessity and in order to be triumphant you can't be afraid of something going wrong. Not everything you make will be Michelin star ready but all the moments of mess ups are worth the few moments of delicious genius you have. And no matter how good or not-so-good a dish turns out, I find very few things as rewarding as I find cooking for myself. You're feeding people, and that is a noble thing to do. 



Tuesday, October 18, 2011

DINNER WITH THE ANDREWS

You may not know them, but the Andrews are the most incredible people you will ever meet. Just being around them fills you with a sense of wonderment, enjoyment, hope and a feeling that everything will be okay, that the world is beautiful and that since you are a part of the world you, too, are beautiful.

The Andrews are old family friends of mine. In fact, they have known me since before I was born. They've been quite close to my parents before I was even a glint in anyones eye. They live on Vashon Island off of Seattle and on our way to Montana every summer we would spend at least a week there hanging out with them. To say it was fun would be an understatement. It was absolutely enchanting. 




Vashon is a small and beautiful island just a ferry ride away from the delightful city of Seattle. Sure it may rain there a lot but it is because of all that rain that the island is so lush and intoxicating. It is constantly green like something out of a fairy tale. It doesn't hurt that almost every time I've ever been there it has happened to be sunny, but the part of me that believes in signs takes that to mean that I should live there. And I really, really want to some day. 




I have wanted to live on Vashon for as long as I can remember. It is a fantasy come true for me. Green, beautiful, whimsical, enchanting, small, quaint, comforting, cultured. And of course any time I've gone there I've spent all of my time with Helen and David Andrews in their beautiful home on the incredible Puget Sound. Their patio meets the beach in such a way that when it's high tide you can step off the stones into the water. They have a wonderful, relaxing hot tub that they use everyday and when you soak in it you look out onto the salt water, the beautiful green land across it, the gulls flying through the air, and you can't help but enjoy the moment and be fully aware of how lucky you are to be a part of it. 




So when I found out that they were in Paris for a few days and wanted to take me out to dinner I was more than excited. First, I am a poor french intern living off of cheap chicken and two euro wine and so a free meal is always welcomed. Second, I am happy to see anyone from home who I can bond with about how wonderful America is, speak English to, and gossip about the french with. Third, I haven't seen the Andrews in at least 2 1/2 years and so it's about time we caught up face to face. And lastly, (and most importantly), the Andrews are absolutely incredible and I am always more than happy to spend time with them. 

I met them at their hotel after a long trip on the metro in which I took the most ass backwards way possible. After taking the wrong line and getting off at a stop too far away I had to haul ass to get to their hotel. I obviously made a poor footwear choice and this morning awoke to find blisters on my ankles and blood stains in the back of my shoes. But at the time I was so hellbent on getting to there hotel and spending as much time as possible with them that I didn't even feel the pain. 




We went to a lovely brasserie only a few minutes walk from their hotel, Brasserie Balzar. It was very french and very busy and apparently Helen and David go there all the time when visiting Paris. We were seated by a round host with an impressive handle bar moustache. David ordered a bottle of wine as soon as our waiter came around without even looking at a menu. The wine was devine and the order of snails that prefaced our meal was magnificent as well. The menu was simple but classic french and I ordered the scallops and asparagus. The thing I love about french menus is that they never explain the dish like american menus do and so you're never exactly sure what you're going to get. So when my scallops came surrounding a semi sphere of what looked like asparagus colored jelly, I wasn't surprised by the surprise. And of course, it was absolutely delicious. They were some of the best cooked scallops I had ever had and as soon as I cut into the dome of asparagus goo I knew it was going to be tasty, and it did not disappoint. 




After dinner we walked around looking for a gelato place and continued to chat and laugh and all around have a good time. While I shared some stories of work I tried to shield them from the real horrors of the place because like everyone else they are so excited for me to be doing this and have such romantic feelings about this whole experience that I just didn't have the heart to burst it for them. And as I was sugar coating it for them I realized that I need to do the same thing for myself. 

This may not be easy. This may really suck sometimes. I may absolutely hate the people I work with and the way that they treat me but I should be able to take it all in stride. Nobody is forcing me to do this. This is a choice I made because I wanted to experience something different and now I'm acting as if I'm upset that it's actually something different. Of course it's not all roses and croissants and wine and foie gras. It's a damn kitchen after all. And a french one, too. Sure this may not be the land of the free but I do have the freedom to not go into my internship ever again. I have the freedom to look for somewhere else. And most importantly I have the freedom to look at this experience and time here how ever I want to. 




So while I was laminating the tough days at my patisserie with a patina of good humour for the Andrews, I realized that I need to do the same for myself. Be light hearted. Be happy. And if it gets to a point where that really truly isn't possible, smile and say, "Sayonara suckers, I'm going where the sun keeps shining, through the pouring rain." Just as Vashon is lush and charming because of the rain, France is incredible and enchanting because of the French. I have so many stories under my belt thus far and I still have almost half of my journey left. And the truth is that it wouldn't be nearly as entertaining if there weren't bad with the good. Shitty days can be hilarious, and I think we can all admit that we'd be disappointed if the French turned out to be sweet and welcoming. I'm going to live it up while I'm here because this will never happen for me again. So thanks David and Helen! You're positivity is truly inspirational and I think I may have caught the bug. We'll see if this itchy throat spreads...


Monday, October 17, 2011

FOX IN THE HEADLIGHTS

One summer, my mother and I were driving home to our summer cabin in Montana late one night. As we we driving down a two lane, two way, country road, a red fox ran in front of our truck. As the fox reached a critical point he realized that he was in danger's way and had a decision to make. He could either turn back or continue going. Sadly, he made the wrong decision. In his fear he had made a bad decision and had decided that turning and running back from where he came would save his life. And as a consequence, he sacrificed his life. My mother and I bothed gasped as we saw the look of terror in his eyes and heard/felt the subsequent bump under the car. If only he had kept running forward he would've made it safely to his destination.




Red foxes are quite intelligent, not to mention they are adorable to boot. There's a reason why people say, clever as a fox (do they actually say that or have I just had one too many glasses of wine tonight). Even in the movie, The Fantastic Mr. Fox, the fox is able to outsmart three cunning, determined human beings. And so I have decided that like the fox who met his sad end on that country road in Montana, I, too, am a fox in the headlights.

Deer are stupid. Deer die in front of cars all the time. Deer procreate at such a level to make up for their stupidity and for the fact that smarter predatory animals (like the fox, though fox obviously don't eat deer for size reason) kill and eat them all the time. So while I may resemble a deer in the headlights for the majority of my day at work, the truth is that what is really going on is a fox in the headlights scenario.

I am so terrified and so pressured to be quick to react that I often make the wrong decision making me look quite stupid and resulting in Alberique's judgment and reprimanding. As our car came barreling down on the fox he began to panic, to second guess his natural feelings of just going forward, and as a result he turned around and lost his life. Luckily for me my life isn't on the line, though it may feel like that sometimes, but instead just my sense of pride, self worth, and Alberique's confidence in me as a worker.

As much as he may be trying to push me to be better, faster, stronger (like Daft Punk's, Harder, Better, Faster, Stronger) he is truly doing the opposite. Someone continually coming up behind me and surprising me with a "Vite! Vite! Vite!" or a "Que tous fait?" doesn't exactly help me work at my best. The stress to be fast and good are just too much to handle and my brain spins around aimlessly like the Wheel of Fortune wheel, landing purposelessly on whatever decision it lands on. And so today when Alberique asked me to cut the foccacia pizza for the personell lunch and to be "tres vite" while doing it, all I heard was "cut," "personell," and "grill" which is cooling rack. So I put the pizza on a grill and went to cut it and then he made the crazy symbol at me (turning a finger around his noggin) and told me to get a cutting board. I was so flustered and so worried I would make a mistake that I couldn't even think for myself. And this was just for the rest of the crew's lunch! Imagine how I must feel when it's something important.




The worst, by far, is when Alberique does this when I'm already at my limit. The other day I was boxing up macarons and I was honestly going as quickly as my mind and hands would go and he kept saying, "plus vite! plus plus VITE!" If I knew how to say, "I'm only human!" in french I would. Instead I just said, "oui, oui!"

So today when I got a whole days worth of this I was already at my tipping point. Then he gave me the simple task of segmenting oranges and what I thought would be the same for clementines. But since there was a communication error I later realized that he just wanted me to peel the clementines not segment them. When Alberique came and saw what I was doing he acted as if I had just killed someone. "No! No! NO!" Then he berated me and made me feel like a "special" child. When is he going to realize that my inability to understand everything he says isn't personal or because I'm not trying? As much as its frustrating and exhausting for him it's even more so for me!!!

So when I apologized with a "Pardon," for fucking up only one of the fifteen clementines and not understanding him and then he responded with a mocking "parrrdoooon" I turned beet red and officially decided that I am on a quest to find another internship. Even if I was able to do things here I don't think I would enjoy it. The atmosphere is so negative, so rushed, so horrific. I've worked in kitchens before where they expect perfection and are more than willing to bitch at you if they don't get it. I've worked in kitchens before where they want you to work as quickly as possible and aren't afraid to call you out when you dilly dally. But I have never worked somewhere so negative and so unwelcoming. My previous bosses understood that the first few times you do something it's more important to focus on the "perfect" aspect than the "fast" one. If you try and do the later before the previous things just go badly. But at my patisserie now they want them both and they want them now and they aren't worried about making you feel like a piece of shit they inconveniently stepped in on their journey to telling you these things.

So when I got home today I was grumpy. But then again, I'm almost always grumpy. My poor roommates have to put up with me being rude and short and I must say they take it all in stride. Apparently they have accepted that this is who I am and it's nothing personal. But truth be told I absolutely hate that! I don't want people to assume I'm a grumpy asshole and so that when I am one they aren't offended. I want people to expect the best of me because I know that's who I a really am. Not the pain in the ass, impatient, no good time, no laughing bitch I've been recently. Honestly, I swear I'm a good time!!!




But much more important things happened today than the disappointment I had in myself for being an ass, or the disappointment Alberique had in me because I'm apparently just not good enough. Today Elze officially moved out! How sad! The unplanned star of my blog is no longer sharing a bed with me! I must say, I know I'm going to miss the smoking, the bitching, and most of all the lady-like snoring in the middle of the night. Elze is one of my favorite people in the world and this entire trip to France is more than worth it for the fact I met her alone! She's like my Jiminy Cricket of happiness. I am so afraid of her thinking I'm a depressing loser that I force myself to do things and then, in turn, actually enjoy myself and become less of a depressing loser!




She is, of course, crashing here tonight since she couldn't fully move in today. And I am thinking (hoping) that she will never fulling move out. I can see her using her expensive Saint Germain apartment as costly storage for all her shit while she spends her nights at my place. And since I'm not exactly sharing my bed with exciting foreign strangers, I don't mind sharing it with a well known South African bestie.




I just hope that we both make so much damn money from our future, no doubtedly successful, bakeries that we will be able to fly half way across the world and see each other. She really is incredible and while she is trying to lure me to South Africa with promises of safari and cute baby elephants all I really need for an excuse is her!