Le Cordon Bleu, thank you.
Before starting my freshman year at Cornell, I spent six weeks in Paris studying boulangerie at Le Cordon Bleu. After spending so much of high school experimenting with baking in my own kitchen, I was excited to take that interest somewhere new and learn from professional French chefs.
This picture is from my first day baking at Le Cordon Bleu. A smile only my first French baguette can create.
Throughout the course, I got hands-on experience with traditional French breadmaking, learning everything from dough preparation and fermentation to shaping and baking. I was especially fascinated by how much science goes into what seems like a simple loaf of bread. Understanding how ingredients, time, and technique work together gave me an entirely new appreciation for the process.
This was one of my favorite days, doing different numbers of croissant turns and learning the results of each. Truly fascinating!
Outside the classroom, getting to experience Paris's bakery culture made the experience even better. There was something special about learning the craft in a city where bread is such an important part of everyday life.
I made an endless quantity of bread. Numerous batches of baguettes per week showed my improvement over the course. The baguette on the left is my first batch of baguettes in Paris. The baguettes on the right are the last baguettes I made before my final practical. The improvement is incredible, and I couldn’t be more proud.
Baguettes are of course not the only thing I made. I made a shocking amount of croissants, which are and always will be my true love. I made brioche, milk bread, Normandy bread, buns, decorative bread, and so much more.
The 6 week boulangerie course ended with a written exam and a practical exam. After excelling in both, I gained my basic boulangerie certificate. I wish I could have continued on 6 more weeks to earn my advanced certificate, but Cornell was calling my name.
Not only did I leave Paris with a ton of knowledge, but I left with new friends and connections that I didn’t know I needed in my life. I will always look back on my 6 weeks at Le Cordon Bleu fondly, and I hope to one day return and continue my culinary journey. Thank you to every chef at Le Cordon Bleu; you truly changed my life.
À bientôt, Paris!
