Bougatsa Thessaloniki

I recently went to Greece with my class at the University of Gastronomic Sciences. It was a rather short trip of only 4 days, but still great. Our study trip was dedicated to the Northern part of Greece, i.e. the northwestern and northeastern area around Thessaloniki. We traveled from one producer to another, seeing a multitude of different products, producers and listening to their successes as well as their struggles.

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Restaurant front

What is it like to open up a restaurant? I’ve been asking this myself as I was approaching my next station in this year. After Paris I was heading to Berlin to be involved in a restaurant opening. Since I didn’t find the time to write in between, I thought of sharing my experience now, even though it’s almost over.

Upon initial reflection, opening up a restaurant seemed to be a lot of work.

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Lunch at Le Cordon BleuThis above often ends up being our lunch. It’s delicious, but it also ends up clogging your arteries! Thanks Tess, for providing the delicious chaussons aux pommes!


This was by far the hardest week I had at Le Cordon Bleu. First, because we had lots of classes (13 in total). Second, because I was the assistant of the chef. As assistant (and there are usually two per week), you have to prepare several things for all the other students in the practical and in order to do that, you have to be there early. So I often got up at 6 am in order to be on time. But it was still a great week, we learned so much again.

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Winter garden Cordon Bleu

I can’t believe it’s almost a whole another week that has passed. I’ve been living now for almost a month in Paris. And it’s been very exciting. There’s so much to learn and so much new. But I am slowly adjusting to it.

This week we learned how to make a Pissaladiere. It’s a tarte- or pizza-like dish with anchovies, capers, olives. It’s originally from the South of France and was our introduction to leavened-doughs.

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Metro station Vaugirard

I remember taking the metro to Le Cordon Bleu Paris. It was my first day. There I was. I left the metro at Vaugirard. And as stood on the escalator, slowly moving toward the outside, I first grasped that this was it. This was the first day. This was the beginning.

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Pâte a choux

How do you become a better cook? I think there are several approaches which certainly lead to different results. However, my approach has been to learn about food from every possible corner there is. To learn as much as I can about as much as I can.

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Spaghetti alla Carbonara
I’ve recently made Spaghetti Carbonara. And even though it’s such a simple dish, there is so much you need to pay attention to.

Anyway, this is just a short post about the recipe and things you could keep in mind when doing it. I’ve done several things with pasta lately and I’ll soon present more of it on here, but for now this is it!
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