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Graduates
This day was overwhelmed with the full spectrum of emotions. The pounding headaches didn't stop from last night after I texted the potential tenant to contact me tomorrow so I can lie down and shut my watering eyes. I still had calls coming in to rent my place, and giving the place to those that can settle immediately seemed like a better idea. My belongings were all over the place, bags unpacked. I never realised how much things I've accumulated over the short period of 3 months. Mostly cooking ingredients though. I dropped everything when at noon. I couldn't pack any further nor spend another second in that apartment. I had to get out. Fortunately for me, the family was already in the way up to Ottawa. I called Ma, trying to suppress my anxiety in my tone, and told her that I've pretty much surrendered to all these last minute changes and I need help. I couldn't handle it by myself any longer. That's when I shelved the stress and stepped out into the sun and fresh spring breeze. I grabbed my camera and headed off to Chateau Laurier, Fairmont.  Chateau Laurier was grand, no doubt. But I can't help but feel that there was something missing in the architecture. One single element that was lacking to bind all the pieces together. I think it was the furniture. They didn't match in every seating area. Some of them felt like the golden years of New York's Industrial age. Some of them gave a Venetian feel, like a catalogue shot of Pierre Deux.  Shortly after thinking about the interior, I saw Andrea at the lobby waiting for our guest speaker. Turns out, I'm not the only Le Cordon Bleu person there. I wasn't the only one early, thank goodness, because I was only 30 minutes early. Karen and Steffani were already signing people in. (Pardon my shaky hands, but this lighting isn't too good for steady shots.) This was when my day started to look brighter. I only wished we had some form of graduation too. I'll just work hard towards mine in November.  The family finally arrived. So glad to see them when they came. I think I'm going to tell them to dress in business casual all the time for every function from now on. We look so awesome dressed up like that together. I need to get a pair of shoes that doesn't take attention away from my face... Seriously, first thing I walk in, people look at my shoes. Though they complement them, but I don't want my feet to be the first thing people notice.  The whole graduation flew by for me, I'm not so sure about the family, they seems pretty bored and indifferent to how important this day is to some. Maybe it's because I wasn't graduating. That's Bryan receiving his full Grand Diplome cert after spending way too much time here in LCB, he's so glad to be out of it. I hope I'll be done within the 11 months. Any more and I might adopt the same attitude. I'm still loving the school now. I went around after taking lots of photos with friends and chefs. Some of which I know I may not have the opportunity to meet in the near future. Thank you Chef Gilles for giving me such glowing complements in front of my family. That really puts their hearts at ease. During my stage, I will wring the chef's neck dry for knowledge and experience. I'll come back much better and hopefully without the bad habits of the kitchen. This, I promise you! I'll be back with so much questions that we have to have coffee and viennoiseries after class. For your efforts to teach a eerily silent class, I thank you from the bottom of my heart.  Chef Hervé, it's too sad that term 2 cannot carry on. There's so much I want to learn further in pastry. Tempering chocolate, more mousses, and more petits fours. During my stage, I won't stop making pastries. My family is going get so spoiled and will beg me to stop making pastries! GBD products will continue to be produced in my kitchen, and when I come back, I'll irritate the hell out of you with questions, same as Chef Gilles. We'll have some coffee and some traditional petits fours and some Japanese pastries and argue about which is harder along the way. For your guidance for the first term, I sincerely thank you. Karen, thank you for assisting me thus far for all the administrative issues that has piled up, especially toward the end of the term. Without your help, I think I'll still be knee deep in the shit (pardon my 'French') that my fellow course mate has put me in. The move to Toronto's been smooth and I can't wait to get back to Ottawa and continue school! I'll see you around soon. I'll probably be disturbing you shortly for my stage placement in Toronto. (Just to check what's the progress with finding my a spot.) Andrea, thanks for all the events that helped broke up the monotony of living in Ottawa. Also thanks for helping me along with Karen for all the administrative issues as well. Together with the other staff, I'd like to thank you all very much for this wonder graduation even if it's not for me. So you know what this means, for my graduation, it better be as good as this, if not better. Okay? (Just on the side note, which I think Karen would agree as well. The cheese dip was too salty dried up so quickly on my plate. We can avoid that in November if we're still having it at Chateau Laurier.) David and I. David appeared in an article about something prestigious, here's the link. Hey David, thanks for you support in production when I was in level 1. I'll see you at your graduation in June. Shanon! Thanks for not secretly thinking that I'd fall in class or fail, because if you did, it probably would've come true. I really had such a great time with you in LCB, though we weren't in the same class. I hope to see you in your graduation, and in mine. I'll see you soon. (You didn't add me in FB! I've added you already!) Jessica, you're my first friend in LCB and even Ottawa. So glad to know you even though you were incredibly busy and live to far away. We should have met up more. But we've got time. Hopefully I can go see the orchids with you next month. Congratulations on graduating with a Superior Pastry Diploma! All the best to the next thing you do. (I won't tell.) Bryan! My mother said it was like discovering a long lost friend when meeting your mother. I'm not so sure what that meant. But that aside, I'd like to thank you for being my closest friend in Ottawa. Thanks for all the advice on LCB, and on life. I'm so glad for you that you're not in Dianna's place any longer. I know that the fortune teller is right when he said you'll be successful. I wish you all the best with your business and I'll be a patron when ever I can. Meet up soon, yes?  Seriously, when I'm with the Family, I'm always eating more. I have to find my discipline with them. The unfamiliar bloated feeling comes back every occasion I'm eating with Family. Time to change that.The next day, see how I make a huge mess out of the hotel kitchen.  related searches : Graduates
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