Cooking my way through Dorie Greenspan's Paris Sweets, plus other treats I come up with
Tuesday, March 16, 2010
Le Cordon Bleu
My acceptance letter came in the mail today for Le Cordon Bleu's intensive Basic Pâtisserie program. I'll be spending a month in Paris this summer, learning the art of French pastry-making and clumsily making use of my forgotten high school French. There'll be plenty of "research" trips to pâtisseries and lots of picture-taking and (hopefully) blogging.
My biggest concern (other than paying an arm and a leg for a month's stay in Paris in the summer, or jostling with sneaker-wearing tourists for Pierre Hermé's macarons) is that I'll have to work with butter-laden pastry dough in the blustering July heat. I hope they have air-conditioning at Le Cordon Bleu.