Day 8 of 60 | Bonjour, Paris! 🇫🇷✨
He called me “Chef Eric.”
Today, Lori and I officially started our culinary adventure at École Ducasse in Paris. In the first five minutes we learned that our school just got named the #1 Chef School in the World. No pressure, right? 😅
The day started with all the excitement of the first day of school, if your school just happened to be in France, smelled faintly of butter and ambition, and had students wielding knives sharper than your average life lesson.
The highlight (so far) was when they handed us our personal chef kits, which encompassed an entire arsenal of gleaming professional tools. I swear, it felt like being knighted into the culinary world. “Rise, Chef Eric, protector of sauté pans and slayer of onions.”
Then came the uniform fitting. Head to toe! Hats, jackets, aprons, pants, even the shoes. Honestly, it felt like we were about to walk the runway at Paris Fashion Week: Haute Cuisine Edition. 👨🍳👩🍳
I can’t tell you how happy I was to find out that I don’t have to figure out what to wear every day to school, given how light my wardrobe is at the moment due to my weight loss. We are to wear our uniform every day. Phew!!!!
Next up was the campus tour. Imagine walking through a cathedral of culinary creativity. Stainless steel everywhere, ovens that probably cost more than my first car, and the smell of fresh-baked pastries haunting every corner like a delicious ghost.
And then, it happened.
A friendly young man named Gorauv looked at me, smiled, and said,
“Chef Eric, your uniform is that one!”
He pointed to my very own neatly folded stack of chef whites - crisp, clean, and full of possibility.
I have to admit, I stood there for a second longer than necessary. Something about hearing those words - Chef Eric - hit me right in the feels. It was a small moment, but one that whispered, “What the fuck is going on!” Just kidding - the inspirational thought was, “I belong here!” I just wanted to see if you’re still reading this! 👀 🤣
How often in life do we step into something completely new, a little nervous, wildly excited, and unsure if we’re worthy of the title? And then one simple moment, one kind word, makes it all real.
Today, that was my moment. A bit premature for orientation day of my first ever cooking school, but I’ve got to say, it felt wonderful to hear.
So here’s to new beginnings, sharp knives, buttery croissants, and daring to chase a dream, even when it means starting at the very bottom!
Bon appétit, friends. The adventure has officially begun. 👨🍳🇫🇷
