{"id":18541,"date":"2016-06-06T10:00:00","date_gmt":"2016-06-06T10:00:00","guid":{"rendered":"https:\/\/lagourmandista.pixelbot.com.mx\/joining-the-brigade\/"},"modified":"2016-06-06T10:00:00","modified_gmt":"2016-06-06T10:00:00","slug":"restaurant-internship-paris-brigade","status":"publish","type":"post","link":"https:\/\/lagourmandista.pixelbot.com.mx\/en\/restaurant-internship-paris-brigade\/","title":{"rendered":"Restaurant Internship in Paris: My First Day in the Brigade"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">As per the Internship Coordinator\u2019s instructions, I arrived on a Monday morning with a hard copy of my r\u00e9sum\u00e9, my internship contract (the <em>\u201cConvention de Stage\u201d<\/em>), looking as nice and as professional as possible, to the back door of what seemed to be a very imposing restaurant.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I entered the patio, and figured out which was the kitchen door; knocked, and since there was no answer, I discreetly opened it and let myself in. The floor was quite slippery, and I was in stilettos, so I had to pay very close attention to my walking. A young man saw me and even though he never stopped preparing his tray of tomato petals to be confit, asked if he could be of help. I greeted him and asked for the chef. The answer was unexpected: the chef was unavailable. I had to come back in an hour and a half.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I decided to go to a caf\u00e9 nearby, grabbed my book of the moment, which of course I was carrying in my purse, and asked for a cup of tea. It was not very chilly that morning, but I chose an herbal tea, maybe just to feel calmer. Honestly, I wasn\u2019t able to read much. I was a bit anxious, and the clock advanced quite slowly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A few minutes before the agreed upon time, I paid for my cup of tea, put my book away, and put on my trench coat. I walked the 150 meters to the restaurant, and returned to the busy kitchen where the <em>mise en place<\/em> was coming to an end. Once again I gave my greeting, and asked if the chef was back. The young man called the chef in a rather loud voice to tell him that there was a lady asking to see him.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"325\" height=\"325\" src=\"https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/soy-parte-de-la-brigada-02.jpg\" alt=\"Joining the Brigade\" class=\"wp-image-18538\" srcset=\"https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/soy-parte-de-la-brigada-02.jpg 325w, https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/soy-parte-de-la-brigada-02-300x300.jpg 300w, https:\/\/lagourmandista.pixelbot.com.mx\/wp-content\/uploads\/2011\/09\/soy-parte-de-la-brigada-02-150x150.jpg 150w\" sizes=\"(max-width: 325px) 100vw, 325px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">I was invited to a very small office, barely a 1.5 m2, I think\u2026 but I am quite null in measurements of the sort. He asked me my business and I told him. He nodded as he listened attentively. He asked what schedule I wanted to work, if I had my contract with me, and when I wanted to start. All was discussed in a matter of 3 minutes. It was actually shorter than a phone call.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We both signed the documents, and he turned to the young man saying \u201cshe starts tomorrow\u201d, who was then introduced to me as the <em>Second de Cuisine<\/em>. The young man just said a firm \u201coui chef\u201d.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As we said our goodbyes the chef said \u201csee you tomorrow at 8:00 o\u2019clock, madame\u201d, I answered with the same firm <em>\u201coui chef\u201d<\/em>, and left.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">I was excited. I was part of a 2-Michelin Star brigade. Yes, I was only the intern, but then again, I had dreamt about this for a long time, and never even imagined it could come true. What was there in store for me? It was a matter of a little more time, now.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As per the Internship Coordinator\u2019s instructions, I arrived on a Monday morning with a hard copy of my r\u00e9sum\u00e9, my internship contract (the \u201cConvention de Stage\u201d), looking as nice and as professional as possible, to\u2026<\/p>\n","protected":false},"author":2,"featured_media":18539,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1034,1049],"tags":[1706,1697,1097,1714,1977,1674,1553,1099,1978,1822],"class_list":["post-18541","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-my-life-in-paris","category-my-reflections-about-gastronomy","tag-alta-cocina-en","tag-aventuras-culinarias-en","tag-aventures-culinaires","tag-chef-de-cuisine","tag-cocina-en","tag-cocina-francesa-en","tag-cocina-tradicional-francesa-en","tag-cooking-school","tag-cuisine","tag-cuisine-chef"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - 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