En École

Finally, it took me three years to find the money and time to get back to Le Cordon Bleu. So here is what I am in for, my favourite kind of vacation – a white  apron with sensible shoes. This time around I am going to learn the basics of French pastry in a five week intensive program—the dough, sponges and creams. So if you always wonder about those patisseries joints in Paris, stick with me for the next little while, I’ll pass on whatever secrets I learned about butter, flour, sugar, milk, and eggs—in other words French pastry.

New York Times Photo

 

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