First Day Going to Brunoy for Culinary Classes at Evry University! – 13/06/2018

Gare De Brunoy

The first day of culinary class at Brunoy, Evry University, was exciting! We woke up very early to make sure we got there on time because it we were also trying to memorize how to get back since we were supposed to get back to the hotel on our own. This ride was full of energy, anxiety, and happiness because we were on our way to have our first ever culinary class in Paris. We arrived at the school on time and our professors and the director of the school welcomed us with some pastry, coffee, and orange juice, what a nice warming welcome.

Ready to Represent City Tech

Brunoy, Evry Univeristy

This picture was taken right before we started getting ready to stat our first day of class. We were so ready to start our classes and to practice french with our new professors. Right after this we changed our clothes and got ready for the kitchen in Paris.

On Stage

The group was divided in two teams (A & B), team A was located in the baking kitchen and team B was located in the culinary kitchen. Team A made Tarte Chiboust Strawberries, Tarte Bourdaloue, Apple Tarte Soufflee, Passion Tarte Souffee, and Mango Tarte Tatin. Team B made Brochette croustillante de mignon d’agneau aux amandes quinoa et panchetta and Scallops salad.
It is interesting to mention that our first day of Baking and Cooking was a little challenging at the beginning because in the U.S. we use Oz. and in Paris they use Kg.

Our Family Meal

After few hours of cooking, sweating, and learning, we have plated and prepare our table to enjoy what we have all cook. We all ate and talked about our experience and how good the food was. Right after eating we cleaned the kitchen and the cafeteria and we left the school to go shopping.

The day was cloudy and rainy but it did not stop us from exploring the city after class. The group split and we all went towards different directions. I personally went to Galaries Lafayette Haussman where there are tremendous amount of tourist and a lot of stores with all type of prices, from Gucci to H&M, from Saint Lauren to Zara, etc.

Indonésia Restaurant

After shopping with some students of the group, we went to a Indonesian restaurant. This restaurant is part of professor Hoffman’s guide and it is amazing! It has a great menu, tasteful food, and great customer service. We enjoyed our experience and highly recommend it as well.

Today was our trip to Champagne! Although we had a 6:55 am call time, we were all looking forward to better understanding the process and complexities of champagne. The group was able to take a nap in the most comfortable bus ride. Upon our arrival our tour guide Ben showed us a movie of how Moët & Chandon makes their champagne. We were then given a tour of the dark and cold (so the wine is of excellent quality) wine cellar. We proceeded into the tasting room where the class was able to try  Moët & Chandon’s Imperial Champagne. There was a small detour when the alarm went off but once we were given the all clear, the class was able to go back into the gift shop to make purchases.

The next champagne estate visited was René Geoffroy. Although it was not as big or largely marketed as Moët & Chandon, their wines were of exceptional quality. The class was also able to tour the cellar (although some parts were under construction) and try champagne. This time there were three champagnes to be enjoyed. The first was the “vintage expression” which Reno (our tour guide) advised as a champagne to be had for any and every occasion. The second wine, “empreinte 2011” this had more notes of cooked apple and a sweeter aroma with more bubbles. The third wine was the “rose de saignée.”

Geoffroy Champagne Estate- the three champagnes tried during the tasting

An assortment of macaroons from Ladurée

Riddling Machine

bonjour classe!

Reno as he mise en places for the champagne tasting

The dead yeast decent to the neck of the bottle.

Moet and Chandon Estate

Both estates use the three grapes to make champagne: pinot noir, chardonnay, pinot meunier. The day ended on a sweet note when the class celebrated Professor Warner and her engagement with and assortment of macaroons from Ladurée.

We had a very productive day. Last night Professor Warner told everyone to meet in the lobby at 9:15 SHARP so we can all walk to the metro together. Those who were late would have to walk there themselves and possibly take the 13 line alone. Of course no one wants to be left behind, so everyone made it apparent to be there on time. Some students were running a little late, myself included, but luckily Yvonne ,one of the liaisons, was their to pick up any stragglers and we made it just in time to take the metro with our colleagues. The train stations in France are similar to that ok NYC. The only differences is that it is cleaner and more sufficient (faster and no delays). We took line 13 all the way to Champs Elysee-Clemenceau, which was nine stops away from Malakoff Plateau de Vanves. Once we arrived there we meet up with Professor Zinder. She gave us a tour of Paris and some history facts. Here are some pictures of what we came across:

Professor Zinder told us about some places to go shopping on Rue Cler, but due to it being close to the Eiffel Tower the prices are higher. As we were walking some students started to get hungry so we all stopped by Moulin De La Vierge. Some students received crepes, croissants, and also coffee. Once we arrived at the Eiffel Tower, there were merchants tryin to sell us keychains, selfie sticks. etc. We learned about why the Eiffel tower was created, needed a centerpiece for the world’s fair. The engineers who helped in the building of it; the names are showcased along the middle of the tower. As we were there we noticed that they were doing construction work  on the bottom of the tower so we weren’t able to walk through it. Instead we walked around it and saw the entrance to get inside. After Professor Zinder finished giving us the tour, it was then time for each group to go visit their tourist sites for the walking tour project.

P.s. The weather forecast was suppose to be rainy but the day turned out to be hot with frequent breezes.

Charles de Gualle Airport

Welcome to Paris! Glad everyone made it safely. It was a pleasure seeing Professor Zinder again. Today, we walked around the neighborhood. The H Market has upgraded their checkout system. Self checkout is now available and there is also an English option, so we don’t have to struggle. Don’t forget to try the freshly squeezed orange juice and near by restaurants. Tomorrow is our first tour of Paris. Have a good night!

Cou cou!! Today was the first day of the our immersion.  Dr. DuChamp taught us many things, from French to street smarts. The phrases will be very useful and don’t forget to practice your numbers. Thanks to Professor Warner and Professor Hoffman for such useful gifts. The guide books you received has great information that will help with your walking tour. Bring your water bottles and no one will be thirsty ;). Thank you for arriving on time today; let’s keep up the professionalism. I look forward to seeing everyone tomorrow morning.

TAIWSP 2018, A NEW CHAPTER HAS BEGUN!!

I love this view, Timeless.

Perfect Hotel Room

Health is very important and fitness harder.

Hello, How are you ? Pullman Hotels and Resorts.

Today is the last day of the class, We have visited the Pullman hotels and resorts. I really in love this hotel because it reminded me Las Vegas a lot. Theme or style are very similar like most the hotel right there which is modern and performance, specially the design of the window give you the fully view from outside. That is the hotel room I am obsessed all the time, Just like that cozy and relaxing.Pullman is the four or five stars hotel, it suitable for business, travel or pleasure including fitness center, spa, restaurant, convention room. This hotel perfectly for business travel or vacation definitely give you unforgettable memories in Paris. A wonderful Memories can makes you feel happy bottom of your heart and smile automatically every time you think about it. It reminds you how excited in that moment and how happy you was in that location. This is a power of memories and this is a goal for people who work in the hospitality industry, make people happy and help people create lifetime memories. When I first step in this hotel, all my memories come out my mind — the days of Las Vegas, because that vacation given me ideas of my career plan, makes me really know what I want to do– work in the luxury hotel like the people I seen in Vegas before and today in Pullman. Paris you have the power makes me feel crazy. Hotel you have the magic gives me countless motivation.

As the date for our departure approaches, we felt a little melancholic at the thought that we will be returning home soon. Today was our last day for our culinary and pastry classes. we made bouilla base  and duck foie gras for appetizer and veal roulade stuffed with turkey farce for entree and ended with chocolate cheese cake for our dessert.

We worked very hard and fast to ensure that the meal was ready on time. it was very emotional when we all received our certificates of completion because it was a reminder that hard work does pay off and that we have successfully achieved yet another goal during our visit to Paris. After receiveing our certificates we proceeded to eat and celebrate together this accomplishment. but we were also pondering over the fact although we love being in Paris, learning and discovering the beautiful culture behind this city, we will eventually head back to New York pretty soon.

After finishing our meal, we quickly proceeded to clean up and make sure everythimg was done in a timely manner. However, we were very exhausted and it was very hot outside. After everything was done, Professor Warner and Professor Zinder as well as one of our liaisons, Michelle gave a speech congratulating us for working so hard in the kitchen and for successfully completing this part of the program.

After the classes were done, we changed our clothes said our goodbyes to the chef and director and headed out to the RER station. I couldn’t help but to look back and realize that we will not be coming back the next day; the classes are over, so it made me a little sad. It was a wonderful experience to be able to apply our culinary and pastry skills in a French Kitchen and I had fun and learned a lot from the professors as well as my classmates. This was definitely a wonderful time that i’m sure we will all miss.

Pastry team.

Culinary team.

receiving my certificate.

Starters cups of intestine/apples/goat cheese and Melon/Ham.

Bouilla base  and duck foie gras.

Veal roulade stuffed with turkey farce.

Chocolate cheesecake.

Today is our third day of lab classes. The RER train was delayed in this morning and we couldn’t take the bus to the Saint Pierre. We walked to the college from the Brunoy station for 20 minutes. The college stands on the hill, so it was like a hiking. Once we got to the lab room, we started to cook as always we split into group A and B.

Hiking to the school

Group A

The group A prepared the dessert which is White Chocolate with Pecan Tartlets.

Pâte Brisée for Pecan Tartlets

Pecan Tartlets

Group B

The group B cooked Toast with Red Mullet Pates and Egg Salad for appetizer and Fillet of Duck with Pear Cooked in Wine and Croquettes Potatoes for entrée.

Croquettes Potatoes

Duck meat

Appetizer

Entree

Everyone was satisfied with today’s meal especially fillet of duck! It was tasty. Tomorrow is our last day of culinary and baking class. I hope we will enjoy the last class.