Le Chef de Chat Noir... The Black Cat Chef. That's me, well almost! I am a Chef "in training" at Le Cordon Bleu. My real name is Carolyn. My training begins on Monday, August 17th and this blog is a way for me to share my experiences with old friends and new ones along the way. I hope you'll join me for the next 12 months as I move through this process.
The inspiration for my blog's name is the iconic poster by Theophile-Alexandre Steinlen & Le Chat Noir restaurant in Paris. In its heyday it was a bustling nightclub -- part artist salon, part rowdy music hall (thank you Wikipedia!). An old friend & mentor gave this wonderful poster to me; he is an individual who believes in taking risks and following dreams. It hangs in my new little nest in Atlanta and is an inspiration to me daily.
My passion for food began many years ago. It seems that perhaps it has always been a part of who I am. My mother recently reminded me that I used to "pretend" I was cooking by "cooking" paper cupcake sheets and stirring water in a pan on the unlit range. I certainly had an imagination! Now there were some not so fond childhood cooking memories like when I licked my fingers during a 4-H demonstration while making an Ice Cream Sundae! No blue ribbon for that one! Or when I thought I would save some a step and cooked the pizza on my mom's wooden cutting board.... Oops! That one was stinky and nearly a VERY big deal inside the oven!! But hey, my brother Greg & I did create the grilled peanut butter & jelly sandwich. Now they call them Panini's and they are all the rage! Who knew?
In all sincerity if you ask my ex-husband or any old boyfriend, they would likely tell you they ate pretty good during our time together. I saved my current squeeze from a near cereal overdose during his last year of school as an Attorney
in training! He has commented more than once about my obvious joy at watching others eat the food I prepare! And I do! I get the biggest thrill out of sharing food with others. It is a gift I can give and I do so with great passion and joy! Now, they may also share a few "misses"... like the VERY undercooked artichokes, or the salty spaghetti sauce. Or maybe the Thai Chicken soup that neither Stephen nor I could really discern what was wrong... we just knew that something was! But generally if you ask, he will tell you I have had very few misses!
But what brought me here? To this career change after years of success in Marketing & Sales?
Losing a job is everything one imagines it would be. It sucks! No one ever wants to be told they are not valuable enough to keep as a member of the team. And let's face it that is basically what you are being told. Now, honestly, I did not really care for my role at the company. I was underemployed and frustrated with the organization. I was bored with an industry that I had been in for over 17 years. However, it would have been much nicer to be the one who said "bye,bye!" The thing that being let go
does do ... it forces you to re-evaluate YOU!! It makes you take the time to look at your career, the choices you have made, the things you like, the things you don't. It affords you the opportunity to explore new possibilities. For years I have been swirling in questions of what was next, what was I really supposed to be doing, what would make me happy? Big questions & those questions required big answers. Change is uncomfortable but change is required to grow. While I had good days and bad ones, I really tried to look at the situation as an opportunity. That a door was closing and it was because a window was going to open and a whole new basket of things would be available for me to consider. A new life path for my life was out there and I was going to be able to experience it.
I am going to borrow a phrase I recently picked up while reading
48-Days to the Work You Love by Dan Miller (ironically, I began reading this book
after I had made this exciting decision & it is solidifying my desire to move down this path). I have been given the
Grace of Interruption. The woman who quoted it in the book had been recently laid off and faced an uncertain future. Upon reading this phrase and then the subsequent description I believe that I knew & felt what the author meant.
...If we look at those words (Grace of Interruption), it really does imply a very positive occurrence. Grace
is defined as "an attractive quality," "the condition of being favored," or even "a short prayer in which a blessing is asked." Surely any of these are to be desired. An interruption
is "a break in continuity" or "an intermission." Think of a football game intermission in which players review what has happened and then plan for better results in the second half. The refreshing pause helps you become newly focused and energized. My job release (Interruption) gave me the opportunity (Grace) to seek out and explore this creative side of me!
I could have continued seeking gainful employment & found a new company and new role. However, I imagine 3 - 5 years from now I would be questioning why I didn't take the time when it was give to me to pursue this dream. This was my chance to run away from home, hone my skills and try my hand at a craft I love.
When I would dream about going to Culinary School it was always Le Cordon Bleu. It's the oldest culinary school, it's highly regarded as one of the best, it's everything French and Julia Child is one of its most notable students! I have been a very big fan of hers for MANY years! While reading her book
My Years in France, I discovered she was 37 years young when she studied and tapped into her passion for food. That totally inspired me! I knew that attending culinary school was something I would do in my lifetime. Le Cordon Bleu has 11 campuses in North America (what a blessing for me as my French is not so good and Paris is just a little too far away from home for me to run!). To escape the harsh Midwest winters and be in the same zip code as a very important person in my life, I chose the Atlanta facility. The campus is beautiful! The kitchens are state-of-the-art and the professionalism shown by the Admissions Staff & Chef Instructors I have encountered has exceeded my expectations thus far. I considered Chicago, however the facility & staff did not compare. So... Atlanta, here I am!
I hope you find as I do, that life is full of blessings. This opportunity of mine is overflowing with them...
- Blessing #1 I have a charming little house in South Bend, IN. I was lucky enough to have the pieces fall into place for a dear friend to rent my house while I am off to cooking school for the next 12 months.
- Blessing #2 The government found a few extra dollars to toss my way in the form of Financial Aid (Thank you President Obama, I'll take this bit of stimulus!)
- Blessing #3 Unemployment benefits and some creative financing have made living expenses possible.
- Blessing #4 THE MOST IMPORTANT ONE!!! I have the support of my family & friends encouraging me to pursue this adventure.
In many ways I feel like I did when I left for Purdue University in the fall of 1983 for my 1st year of college. I recall crying on that drive too! Afraid of leaving things familiar yet excited for what the future held. The drive to Atlanta was a bit longer (12+ hours) and more stressful (driving the U-haul) than the 90 minute drive to Purdue when my parents took me all those years ago. But the feelings all the same.... Getting to Purdue in my Dads pick up truck was a bit easier too! To come to Atlanta I had to store a good portion of my household in a 10' x 15' storage facility & then get the needed items for the next 12 months into a 17' truck. THEN fit the items from that VERY FULL 17' truck into a 750sf condo (roughly half the size of my current home). Thank goodness for Friends who helped load the truck and get me on the road & a mom who was outstanding organizational skills!
Have you ever driven a U-haul truck across the country? My arms and hands hurt so badly from gripping the steering wheel that I didn't think they would ever feel normal again. And, the nightmare people have about having everything inside stolen.... I can relate! We left late in the afternoon and spend the night in a motel in Southern Indiana. When we pulled into the hotel there was a Frito-Lay semi parked there and I was THRILLED! I backed the old U-haul right up to the back end of that Frito-Lay Chip truck within inches so that no one could pop the lock on my truck and steal my possessions! Even with that precaution I was up twice in the night and outside to check my little truck and be sure no one had violated it. And then there was the horrendous moments through the mountains outside of Chattanooga, TN. Trust me those mountains are A LOT more fun in Stephen's sports-car... low to the ground & hugging the highway then 
they are with thousands of pounds PUSHING you faster and faster down the mountain!! Oh, and let's not forget that George & Olive (the cats) were in a crate on the front seat next to me howling and slapping the crap out of each other. Good Lord!! I was so ready for a cocktail when I finally arrived to the condo. Thankfully the vodka was in the trunk of the car (driven by dear friend who followed me all the way here) and easily accessible! Olive was really glad to have her paws on solid ground too (see photo).
Being a renter again after owning a home for 15 years is a very different experience. The good thing is that someone else handles the maintenance. The bad thing is it's on their timetable! The agent who handles the lease for this place is not exactly on top of what needs to be done when a new tenant moves in. I won't bore you with all the details but the refrigerator was not cooling and the place had not really been clean (although he paid someone $100 to do so! I want that job!). Just common things you thing might want to follow-up on before the new folks arrive. So on top of the movers unloading my truck and WAY too many boxes to contend with, I had 3 service guys here "fixing" the myriad of items on the list.
I managed and everything is unpacked now and in its place (another thank you to my mom for her tireless efforts and organizational magic!). I am ready to start my classes and begin to learn the proper technique for chopping onions... Or maybe cutting all my vegetables into equal sizes.... Or perhaps filleting a fish! I'll be sure to update you as it happens!
Thanks again for spending a bit of your time with me today. I am already looking forward to my next entry & sharing a little bit of Le Cordon Bleu with each of you!
Jusqu' a la fois suivante, Bonne au revoir!
(which now seems to be arthritic) began to cramp as I held that tournet knife attempting to get seven sides to that turned vegetable. The whole time the clock is ticking away and Chef is walking around reminding you of the remaining time. WOW, just a little bit of stress! 
(which now seems to be arthritic) began to cramp as I held that tournet knife attempting to get seven sides to that turned vegetable. The whole time the clock is ticking away and Chef is walking around reminding you of the remaining time. WOW, just a little bit of stress! 
