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Jessica's Dinner Party
www.jessicasdinnerparty.com
54
The stories of a girl who started a blog and made it to Paris to go to Le Cordon Bleu!
#25142 in All , #403 in Food & Drink

Le Stage Cuisine: The End is Just the Beginning

I got offered a job! To be honest, it didn’t come as a big surprise when I sat down with the chef-owner last week before the end of my two month stage. The chef de cuisine had told me when I ma...

2 days ago

Le Stage Cuisine: Back to Patisserie

A lot has changed in the past month and a half I’ve been absent. I went from trimming vegetables in the basement kitchen to working service and making desserts. It was sort of by chance that I ...

13 may 12

Le Stage Cuisine: Chef Saw Me Take a Picture…

…and he just smiled. I was so startled when he walked in, the photo didn’t focus correctly. I half expected him to yell at be afterwards, but he just passed by me. All the photos I̵...

11 apr 12

Le Stage Cuisine: 15h30-00h30

After being so anxious and stressed about starting my new stage, my first week passed by without too many glitches. It was a bit crazy and there was some yelling, but so far I get a vibe about this p...

07 apr 12

Le Cordon Bleu Grand Diplôme: Graduation

When I decided to attend Le Cordon Bleu, I never imagined that I would graduate with the Grand Diplôme. I thought I was a pastry gal through and through, but I guess I was wrong about myself. I neve...

01 apr 12

Superior Cuisine: Examen Final

I passed my exam! How well I did…we have yet to find out, but I’m so relieved that it’s over. Unlike the pastry final last year, I was extremely stressed and anxious leading up to t...

16 mar 12

Superior Cuisine: Les Ateliers

Now this is what superior cuisine is all about. The ateliers, or workshops, are longer practical classes in which we create our own recipes with a given ingredient list. Some of those ingredients a...

14 mar 12

Superior 22-27, The Last Practicals

It hasn’t quite yet hit me that school really is over and all I have left is the final exam. I have to say, this has been the most incredible and enjoyable term in all my career at Le Cordon B...

14 mar 12

Superior Cuisine: 11-21

I haven’t been deathly ill the past few weeks, which would’ve been a good excuse as to why I haven’t updated in awhile, but I have been quite busy. A lot has been going on school w...

18 feb 12

Superior Cuisine: 6-10

Nothing too profound or incredibly exciting has happened in the past five lessons, except for the fact that I got sick! Again. It’s seriously amazing how many times I’ve gotten sick in P...

24 jan 12

Lunch at Coutume

Last term, I serendipitously got to know a fellow blogger at school. It was especially serendipitous for me because that morning I had forgotten to bring my pants to school and was freaking out. No...

20 jan 12

Making Good Use of My iPhone: Instagram

Sort of late to get on the bandwagon, but I’m on Instagram now! Follow me at @jessicasdinnerparty, or check it out here. Now you can see all the random snapshots of what ends up in my...

17 jan 12

The Last Term: Superior Cuisine

It’s only been a week and a half since school started, but it feels like we never left. The transition between intermediate and superior has been almost seamless. Half of my practical group i...

15 jan 12

Noces de Diamant

I’m back in Paris and even though school is already going at full speed, I still have Korea on my mind. It was such a memorable winter with it being my grandparents’ 60th wedding anniver...

07 jan 12

Happy 2012!

Happy New Year!!! Wishing everyone a bright and foodie filled 2012!

01 jan 12

A Dinner Party

This month is my grandparents’ 60th anniversary. To celebrate we’ve planned a number of festivities, the first of which was a family dinner party. They put me in charge of the menu, whi...

23 dec 11

Guest Post at Grace Notes

Check out the guest post I did for Grace Notes!

22 dec 11

How to Make Ricotta

I’m in Korea! After resting for a week (…or actually two), I’ve finally eased my way back into the kitchen. I never realized how difficult it would be to cook at home versus a com...

18 dec 11

Georgia On My Mind

We have a guest post! By none other than my sister, Michelle. She took a recent trip to Atlanta, Georgia, where she revisited old favorites from her college days and new finds from more recent openi...

12 dec 11

La Petite Rose

It’s been my general goal to visit all the renowned patisseries in Paris before I leave, however, I’ve slowed down quite a bit since I first arrived. My “To Visit” list is eve...

04 dec 11

A Priori-Thé

I’m only back in Paris for a few days and then I’m off to Korea! I’m super excited about spending the holidays with my family, but before getting too ahead of myself, I just want to...

02 dec 11

Oh America, What I Miss About You

I’m already back in Paris! It was a whirlwind of a trip full of (what felt like) 100+ bridesmaids dresses, tastings with caterers, venue visiting, dessert bar planning (yes! I’m doing th...

30 nov 11

Europane

So, why did I come to the states so suddenly? My sister is getting married! The wedding is next fall, but there’s so much planning to do my family thought it would be nice to have me around to ...

25 nov 11

Food & Wine’s Roasted Brussels Sprouts

I’m in San Diego! It was such a spontaneous, impromptu trip that I still can’t believe I’m here. It’s been over two years since I was last in the States, I’m having so ...

16 nov 11

Intermediate Cuisine Exam

It was a difficult term and an equally difficult exam, but I passed! I’m off to Superior in January. As I mentioned in my last post, I had a lot of trouble feeling in sync throughout Intermedia...

12 nov 11

Intermediate, The Second Half

It’s felt like a really long semester, but tomorrow Intermediate finally comes to an end. To be honest, I feel like I’ve been struggling a bit with motivation and being present this term...

03 nov 11

My 7 Links

I’ve been tagged to participate in the “My 7 Links” project! Jessica and Jonathan from Bite Sized asked to participate and I am truly honored! There blog is beautiful and unique, ...

08 oct 11

The Real True Blood

If vampires were real and True Blood available in stores, this is what it would look like…but probably in better packaging. We used this ingredient to make Coq au Vin or as LCB fancily calls it...

06 oct 11

Poultry and Stuffing

Intermediate has been moving at full speed, and here are my thoughts so far: 1. There are many different ways to cook poultry. 2. There are many types of food that can be stuffed. 3. Chefs like to us...

03 oct 11

Dalmatian Vacation

At the end of August I had the most amazing time during a trip to Croatia. Not only did I spend it with my nearest and dearest best friend, but the beautiful Dalmatian coast, food, an mini adventure...

19 sep 11

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