Having read at more than one website or blog about this book, I decided I did need to read it. The food magazines mostly have given the book high ratings. It’s the memoir of a 30-something woman who hits a crossroads in her life (left her good-paying corporate job) to pursue her childhood dream of going to Le Cordon Bleu in Paris. Encouraged by her new boyfriend (now her husband), she packs a minimum of belongings, hops on a plane and starts in the professional course in Paris.
She, this American woman, spoke no French, yet she joined a group of international people with the same aspirations, most of them wanting to be a chef. She aspired to be a food writer or journalist of some kind. The course is the same – learning all those basics of sauces, meats, entrails, pastry, yeast, etc. There’s a bit of catty behavior amongst the adult women (students) which was a little difficult to imagine, yet the school is certainly competitive, so I suppose some people could stoop so low as to take all or most of the necessary ingredients so someone else wouldn’t have any (and thereby score poorly). That seemed to be a repeated event in the book – the sous chefs who prep the food for the students sometimes didn’t have enough of one thing or another (the early birds caught the worm on each occasion, and Kathleen was never the early bird). Sometimes the items were essential. No complaining allowed, though. No histrionics in class, for sure. She had to endure some harsh words many a time.
The book chronicles her couple of years there, interspersed with updates about her romance (he actually lived in Paris with her part of the time), the foibles of the different apartments she/they lived in and the lack of certain things she needs to cook. It’s also about her classmates (who change with each session) and the competitive nature of the school. If the teaching chefs at LCB treated most people the way they treated her, I’d doubt many people would last but a few weeks. She does learn French, discovers that success means mastering some of the recipes in her apartment kitchen, often laboring into the wee hours.
Each chapter ends with a recipe – perhaps modified slightly from the official ones at the school. They’re recipes you’ll find in most French cookbooks. I can’t say that I found any recipe I wanted to rush to the kitchen to prepare. But Le Cordon Bleu teaches almost more about technique than the recipes.
What I came away with was one sure thing: I’d have never survived that culinary school. I’d have been reduced to tears (something that just wasn’t done) on day one or two. Kathleen nearly quit once, but was encouraged to keep going. Part of her problem was the language – in the second and subsequent sessions the classes were taught only in French. She did take French lessons, and eventually she more-or-less mastered it – at least culinary French for sure.
Whether she really was disliked at first by the French teaching chefs, it’s hard to know, but they were very hard on her. It seemed like the chefs didn’t like Americans; English speaking students had to work harder to prove his or her mettle. Kathleen persevered, however, and it seemed that some of the chefs came around. For her final exam she decided to prepare a very grand plate – was advised by the chef not to, that it couldn’t be done in the limited time – she practiced it ad nauseum at home to perfect it and complete it in the time allowed. The chefs were mightily impressed. Perhaps that exam meal was her piece de resistance. At graduation she was offered a plum stage but opted not to do it. In the interim her husband was in a bad accident here in the U.S. and felt he needed her more than a non-paying stageI in a Swiss restaurant. Besides, she never aspired to be a chef.
The book, The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears in Paris at the World’s Most Famous Cooking School is interesting. Not the kind of book you can’t put down, however. Every student took copious notes (obviously she did that part well) so she had ample material to write a book. There were some funny incidents that gave pause. I particularly enjoyed one thing: the French teaching chefs, in trying to pronounce her name, called her “Meez Fleen.” Every time she wrote that in the book I chuckled.
Her favorite teaching chef said to her as she left school for the last time, “Remember, Meez Fleen, taste, taste, taste.” A good mantra for every cook. It’s something I try to do with everything I make (well, you can’t do it with baked goods). Hence my little silver Mint Julep cup of tasting spoons that sits beside my kitchen stove. (And, the muse for my blog’s name, obviously!
If you’re new to my blog, those spoons (and a few forks) pictured at left are very old silver plated ones that belonged to Dave’s mother. Some are engraved, some with initials we don’t even recognize as part of the family tree. Some need replating, and we do have to polish them periodically. But, rather than let them sit in the silverware box in a drawer, rarely seeing the light of day, I pulled them out some years ago. They’re a variety of styles, all thinly shaped and small, which makes them just perfect for tasting as I cook. I like to think that Dave’s mother smiles every time I reach for one, which is often. I hope the chef at Le Cordon Bleu would also smile in approval.

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