Tourne.

 

Tourne (tore-nay): 1. v. French "to turn." 2. n. An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food item being served. The product is 2 inches long, 3/4 inch in diameter with seven sides and flat ends.

The difference between a cook and a chef is the pursuit of perfection and the ability to attain it.  Before I entered culinary school, never did I once say to myself, "hey self, let's take a potato and cut it into 7 even sides."  That is a chef thought, not a cook thought.  Seeing that I am striving to be a chef, I plan to master the tourne.  (Plus, my grade depends on it.) 

My first attempt was um...not exactly on target.  I ended up with a stubby looking dented rectangle.  Not sexy.  However, as I continue to practice, I am getting a bit better.  I have moved to a football shape (finally) and am slowly working on getting the sides even.  Frankly, the ease at which the chef in the video tournes a potato is slightly sickning.  But, I guess that's what eons of professional cooking will get you.

Not to get all philosophically religious on you, but I feel like I am the potato and God has a REALLY sharp tourne knife.  As I pray for Him to open the doors he wants open and close the doors he wants closed, I also pray for Him to take away all that is unlike Him.  As He turns me around and around, I am in a constant cycle of learning from the past while being shaped for the future.  Since God is definitely a pro, I have no doubt that His perfection will produce a precisely tourned Aleya when all is said and done.  Gosh...don't you love it when food has a higher meaning?

Sidenote: I have received numerous questions about how to subscribe to my blog.  The easiest way to get up-to-the-minute The Culinary Princess (TCP) news is to subscribe via e-mail using the widget at the right.  Can't wait to share more with you!

Day 1.

So Excited on my 1st Day at Le Cordon Bleu!

 

Butterflies in my stomach.  Extra deodorant.  Frequent mirror checks.  Leaving an hour early for the 20 minute drive.  Overly broad, nervous smiles...  It must be the first day of school.

Have you ever noticed that no matter how old you get, that "first day of school feeling" never changes?   From elementary through jr. high, high school and college, the first day always brings a potent mixture of excitement and nervousness.  You would think that after having endured all of the classic symptoms before, I would be very mature and adult about the whole thing.  I should be polished, poised and princess-like.  I should walk into the teaching kitchen, hand them my calling card and say, "Hello.  My name is Desné. Aleya Desné.  The Culinary Princess."  All of the other students would look upon me in quiet reverence as I glide effortlessly to my seat.  (Just in case you were wondering, yes, you did just read part of the overly-optimistic dream I had the night before the first day).

My reality was um...different than that.  I proudly tied my chef's cravat (neckerchief) on my first try and had taken 1 1/2 hours the day before to press all of my jackets and accessories.  If something embarrassing was going to happen during the day, at least I was going to go down looking crisp.  I had watched the "What to Expect from Culinary School" video several times for behavior clues and was ready to blend in to the culture.  I had way too many pens and three notebooks for my 2 classes (you know, just in case).  My boyfriend was crazy supportive (as always), but as I walked out of the door, I felt like I was about 7 years old and just wanted my Mommy.

Besides the normal first day jitters, why was I so extremely nervous?  I had a lot riding on this!  I had started talking to all of my The Culinary Princess (TCP) Friends, such as yourself, and proclaiming how much I wanted to be a chef.  I had used my passion formed rhetoric to convince naysayers that not only did I still have all my marbles, but I was going to be the bomb.  What if I didn't like it?  What if the whole experience was horrible?  What if I was stuck in another situation that I hated and had to rely on my work ethic and drive to push through?  What if the people were mean?  What if I really can't cook?  What if the shoes were even worse than the looked?

I so didn't have anything to worry about ::brushes off shoulders::  (Pffhh... I wasn't concerned for a second.)  Not only did I LOVE my first day, but my classmates are extremely nice.  I already feel like I am in a fledgling brigade.  The system is a bit militaristic (Yes Chef!  No Chef!), but the Chef Instructors are supportive.  No disrespect to my Trojan Family, but they seem to be more concerned about my individual success than my USC Professors.  Its like each student has their own culinary entourage.   Every student is different...like for real.  If you want diversity, go to culinary school.  Besides the fact that there are like 6 women in my section of 40 people, we might as well be the next United Colors of Benetton ad (with a few extra Latinos). 

On Day 2, we used the knife kits we received on Day 1 to begin learning precision knife cuts.  The next time you go to a restaurant and see the perfectly cubed potatoes or carrots, please take time to admire them.  Look at them from different angles.  Appreciate their beauty.  Those are HARD to make.  We literally measure each cut with a ruler when we are getting started.  Check out one of the many cuts on YouTube.  Be impressed hehe.

My first week of culinary school will be cut short by a previously planned Sorority trip to Seattle, but I am SO ready for next week.

Be blessed TCP Friends!

Purpose.

Happy Sunday to all my TCP Friends!

Today, I was feeling a bit under the weather and was not able to make it to church.  However, because my church is SO fly, I can watch my pastor's sermon online.  Shameless Plug: If you are looking for a wonderful, anointed, bible teaching church, please visit Living Praise Christian Center at www.livingpraisechurch.org.  You can view the messages live at www.lpcc.tv.  My Senior Pastor Dr. Fred L. Hodge and his wife Pastor Linda Hodge are beyond amazing.

I know it was God that kicked my groggy butt out of bed this morning and told me to log-on, because the message was just for me, someone who is leaping out on faith to walk in His purpose.  I had to share, because I know that you could be just as blessed as I was.

I am going to paraphrase from my Pastor.  If you want the real thing, you'll have to take it up with him :-)

As I have said in a previous post (Passion.), I have had a long struggle to find my passion, or purpose.  My Pastor reminded me today that only the maker of a thing can define its purpose. Since I acknowledge that God is my maker, my purpose comes from Him. "For we are His creation, created in Christ Jesus for good works, which God prepared ahead of time so that we should walk in them." (Ephesians 2:10) He has already preordained how we should live in His will.  If you walk in the footsteps He has already laid out, you will be victorious.  In the timeless words of Charlie Sheen, you will be "winning."

So, you are probably thinking, "Cool, so it's great to know that God knows my purpose, but could He clue me in?"  He already has.  It is right in front of you, or rather right inside of you.  "Every good gift and every perfect gift is from above, and cometh down from the Father of lights, with whom is no variableness, neither shadow of turning." (James 1:17) The gifts that you have are not given to you by mistake.  He gave you and I the necessary gift sets to accomplish our purpose.  So, what do you love to do?  What do you do effortlessly that others seem to struggle to accomplish?  Bingo.  That's one of your God-given gifts that was given to you to fulfill your purpose. Don't you hate it when something is right in front of your face and you can't see it?  I do.  When I decided to do this cooking thing, I could feel God saying, "finally, I think she's got it!"

Ok, so now that you have a glimpse of your purpose, you need to focus on it.  Don't let it get snatched like Michelle Obama snatched the candy from the kids at the White House Easter celebration (WHC Dinner Video).  Don't rely on other people to determine your purpose and watch out for fulfillment decoys.  Don't let anyone impede upon the purpose of God for your life. Haters come in all shapes and sizes.  They masquerade as family and friends (trust me, I know).  When you come up with ideas and dreams, they are so big because they aren’t from the origin of man, but the origin of heaven.  Your haters can’t see the possibility of you manifesting such a dream, because they don't understand that God has given you the potential.  Just say, "hi hater" and keep it pushing with faith and obedience.

Inside of you is the potential necessary to accomplish His will in your life.  Potential is the ability to carry out a plan, but only when you tap in on it. If you don't tap into the potential, all that big talk you have about how you found your purpose will make you look like a fool if all you do is sit around and talk.

I encourage you to step out in faith to show God that you believe what He said.  I did, and I feel SO much better.  I even smile more. I feel like I am right where I am supposed to be.  You need to have enough courage to obey God by tapping into your potential.  God will birth out of you something wonderful.  Let go of your excuses and embrace your potential!

Be blessed TCP Friends!

Orientation.

Le Cordon Bleu (LCB) Orientation was great!  I met some of the Chef Instructors, got my uniform (more later) and introduced myself to some of my classmates, most of which are male.  More importantly, I got called "morgeous" by one of my peers because I was "more than gorgeous."  It really is the little things in life...

Orientation started bright and early at 7:30 AM in the Technique restaurant.  Being the morning person that I am (sike!), I was SO excited about the early start.  Despite my body's futile protests against the ungodly hour, I showed up 20 minutes early, Starbucks in hand, ready to be oriented. <-- That's how you know I was excited.

It was like a mini-USC orientation all over again.  There was a clubs fair, inspiring yet stern messages from the Executive Chefs and the President and a presentation by career services.  The big message to me: Aleya, you are officially a student again. Since the opportunity to be a student in your area of passion doesn't come up very often, if ever, I plan to dig in.  I signed up for multiple clubs, met as many people as I could and even set-up my LCB page on the school's version of Facebook.  I am all in baby!

After the information download, it was time to take my official ID picture.  It wasn't exactly a glamor shot, but it will do.  I think it captures a bit of the confusion I was feeling in the moment:

 

From what I have seen, having one of these badges within LCB is like having the security clearance of a secret service agent in the White House.  You need it to go everywhere, including classes.

After I got my VIP all access pass, I paid $60 for my monthly parking pass (a bit steep, don't you think?).  Then, it was time for The Uniform (duh, duh, duh!).  Many of you who attended Catholic school or an urban (ghetto) school that was afraid of gang violence had to wear some type of uniform.  I have never worn a uniform in my life, so the whole concept irks me just a little.  I understand the professionalism, unity and LCBness it represents, but I already know it is not going to be my favorite part of culinary school.  I have no problem conforming to authority, in fact I want to bleed Le Cordon Bleu, but the stiletto-wearing Princess in me kinda threw a hissy fit and pouted in the corner.  I already gave up my acrylics for you people!  What else do you want? My soul!?! Note: The Businesswoman told the Princess to shut up, sit down and suck it up. The Chef just shook her head...

The chef's jacket could actually work.  I think I saw the whole military theme running through Dior's line a few years back and I can just keep that image in my head as I look at all five Le Cordon Bleu jackets starched and pressed in my closet.  The pants pass because they are just simply the most comfy things ever and make me feel like I am wearing pajamas.  Function got a little leg up over fashion in that battle.  The neckerchief and hat (not pictured) are bearable.  Actually, the neckerchief makes me feel kinda fancy.  However, the shoes...no.  Just no.  I can't handle them.  Besides the fact that all of the current students I have spoken with have said they are the most uncomfortable things ever, they are just plain horrid.  If I am going to wear uncomfortable shoes, they might as well be 4'' high and make my legs look good.  Needless to say, I will be purchasing some somewhat cuter options online and asking my Chef Instructor for approval so that I can ditch the standard issue duds.  Chefs have any recommendations?

If you had to pick, which one would you choose?

Possible Alternative Shoes: Bistro Crocs.  More comfy.  A bit more stylish

.

All diva-liciousness aside, having my official uniform, class schedule and badge made my life change feel real.  My dreams are becoming my reality and I am loving every minute of it.  Being a member, albeit a fledgling one, of such an illustrious network such as Le Cordon Bleu is an honor.   God is so awesome!

Sidenote: I love that there is a 24 Hour Fitness on my campus, because some of my female peers have told me that weight gain is inevitable.  I refuse.  I didn't gain the freshman 15 at USC, I am not going to gain it now.  I started my workout plan today.  I will be making muffins, not a muffin top thank you very much.

Class starts in 2 days, 18 hours and 29ish minutes and I am even more excited than I was this morning.  I can't wait to get my knife set and books!  For the first 6 weeks or so, I will be learning the basics and trying not to chop my finger off with my new knives. My schedule includes Culinary Foundations I, College Success and Career Portfolio (think I got the college part down) and Food Safety and Sanitation.  Let the learning begin!

I would love to get your prayers for a successful first day!

*hugs*

Technique.

Last night, my sorority sister, Makayla, and I went to check out Technique, the student-run restaurant at Le Cordon Bleu.  I wanted to get an even better feel for the program and neither of us could say "no" to a 5 course meal for $15/person (awesome, right?). 

The food was amazing.  If you are near a Le Cordon Bleu, I would highly recommend that you check it out.  You will have to make reservations 1-2 weeks in advance, but it is definitely worth it.  FYI - For my ladies who love libations, the restaurant does not serve alcohol, so you may have to handle that after dinner. Visit http://techniquerestaurant.com/ for more info.

During our visit, the 3 appetizers I enjoyed (they were small, don't judge) were Shrimp Scampi Tartine, The Technique Salad and Crispy Mozzarella.  I oohed and aahed over a main course of Filet Mignon while my partner in crime feasted on Grilled Salmon.  The piéce de résistance was the Apple Pie á la mode dessert.  Honey, I ate mine and half of Makayla's!  In case you were wondering, she offered, I didn't steal it hehe. 

While dining, I sat facing into the open kitchen.  I could see the students working and I couldn't help but wonder, "Do I look like them? Do I fit in? Am I really chef material?"  As I tried to visualize commonalities around the formless chef's jackets and style-deficient student caps (the kitchen is obviously not where you show off your diva style points), I searched to find a mutual bond between myself and the other students.  When making large life changes, temporary lingering doubt seems inevitable and, in my case, I am constantly double-checking to make sure I still have all my marbles.

Taking a cursory glance, all of us were wildly different.  Le Cordon Bleu students range from 18 to 70 years old and come in all shapes, sizes and ethnicities.  It seems to be a place where everyone fits in because there is not a certain mold to conform to.  There were no True Religion Jeans to squeeze into (flashback) and no cosmetic products to pretend to love (thank God).  I was getting a bit discouraged because I felt like an outsider, until I looked into their eyes and saw pieces of myself.  I saw my soul mates striving for perfection with each dish and taking care to make sure that their precise execution lacked nothing.  I saw my future friends who would rather be in that kitchen than anywhere else in the world. I began to feel at home.

After forking my last bit of Makayla's pie, I felt reassured that I was taking a step in the right direction.  Note: when I have my own kitchen, the outfits will be much cuter.

Next stop, New Student Orientation!

Passion.

For some, finding their passion is easy.  They are seemingly born knowing exactly what they want to do for the rest of their lives.  The brave bunch follow their passions and the favorable few become highly successful.  Unfortunately, knowing my passion has never been my strong point.  

I have always been a Jill of All Trades and, not to be immodest, a master of most.  At first thought, that would seem like an ideal position to be in.  You would think that I would feel empowered to do everything all at once and become Super Aleya, right?  Wrong.  For the longest time, my multiple strengths just confused me, and I didn't know which path to follow.  Mix that with an unhealthy fear of failure and you get...well, a very driven person with nowhere to go.

So, what do you do when ya got something good, but don't know what to do with it?  You follow along with what everyone else is doing and hope for the best (duh!).  For me, that meant majoring in Business with an emphasis in Global Marketing and a minor in Spanish at the University of Southern California.  It was a sure bet.  No matter what happened in the world, I could always count on getting a good Marketing job and climbing the ranks until retirement (this was a pre-recession thought, obviously).  It didn't matter that my main interests prior to school were all in the creative areas (music, dance, art).  It didn't matter that I took my business classes like doctor-recommended prescriptions and bounced in early to G.E.s like "The Exploration of Latin America through Magical Realism."  I was going to be a kick-butt business woman with a stable life, a picket fence, a hot and financially responsible husband and 1.5 children. My degree was going to make sure of that.  I just had to not make too many waves and I was good.

After graduation, I set my master plan into motion.  I experienced a successful start, was promoted early and earned a better than average salary. Slight catch: I came to loathe Corporate.  Cubicles made me itch.  The "yessa massa" environment was getting on my last nerve.  I dreaded Monday and could not wait until Friday came so that I could be free.  I felt like I was selling my soul every time I completed an Excel spreadsheet that counted someone else's money.  But none of that mattered because, being a goal-driven person, I was determined to see my well-laid plans come to fruition.  I probably would have stayed the course if God hadn't blessed me.

On January 25, 2011 I lost my job.  At the time "blessing" was the furthest word from my mind.  I went into a panicked tailspin that was laced with fear, shame, confusion and disappointment.  Me?  The best employee ever?  FIRED!?!?!  I started visiting Indeed and Monster like we were long lost lovers.  I think I applied for every job in the area...twice!  One day, when I had managed to work myself into an impressive state of depression (I swear sad violins were playing in the background), my mentor, Barbara, gave me a wonderful piece of advice.  "God has a plan for you," she said, "just pray that He closes the doors he wants closed and opens the doors He wants open and you will be able to walk in His will."  

Its as easy as that, eh?  So I prayed.  A lot.  Don't get me wrong, I am a faith-filled Christian believer, so prayer wasn't a new concept for me, but this was different.  I mean, this was like...hard.  It wasn't "Lord, please bless this food" or "Lord, can you please send me those new Louboutins."  This wasn't even "Lord, you are worthy and awesome and wonderful."  This was my first real crossroads when all I could do was pray, because everything was out of my hands.

Thank God for answering prayers.  The stronger my relationship with God grew, the less fearful I became.  I started listening to the thoughts hovering in the corners of my heart.  I paid attention to the passions I had shoved out of my master plan because I didn't think that I could use them to become successful.  I spent months sitting still and listening, waiting for direction.

Finally, the pieces started coming together.  Cooking entered into the conversation as a viable career option, not just as a side-kick to my other skills. I figured that if I was really going to be about this whole "do what makes me happy" thing, I might as well face the fact that I cook to cheer myself up when I am sad.  I cook to express my love for others.  I cook to challenge myself.  I cook to experience manifestations of my feelings, thoughts and desires.  Bottom line: when I cook, I feel good.  

One day, after hypothetical conversations with my sorority sister and my mom about culinary school, I decided on a whim to go and visit.  What did I have to lose?  I mean, it was just a campus tour, no obligation required.  On Wednesday, April 27, 2011, not only did I visit Le Cordon Bleu School of Culinary Arts for the first time, but I enrolled.  I saw the open door and I walked through it. You may not know me yet, so let me tell ya that this was NOT like me.  I am a measure 10 times and cut once kind of gal.  Where was my research?  My competitive analysis of the varying schools?  My estimated financial earnings after graduation projection?  Once again, Barbara (she is so wise) said, "That is what Aleya would normally do.  God doesn't need to research."  I love it when she is right.

But what about my B.S. from USC?  I shouldn't just throw away that knowledge.  I am on a path to discover my passions, but I haven't gone crazy.  That degree was expensive!  Then, the idea flowed through me.  I had an Eat Pray Love bathroom floor moment, but instead of telling me to go back to bed, the still small voice said, "open your own catering business, Aleya."  Yes!  Finally, I had a clear direction to go in, so I started running!  Now fearless, I got out a notebook and began to write.  Classes have not even started yet and I have already written an outline for my business plan and have developed a cohesive and integrated marketing strategy.  Nothing in life happens by accident and my journey up until this point has led me to exactly where I should be.  I can't wait until 21 months from now when I graduate!

Now, I am not stuck living a passion-less life.  I get to cook, eat, build, grow and thrive.  I can live on my own terms, count my own money on Excel spreadsheets and vow to stay as far away from cubicles as possible. I relish the opportunity to make a change now instead of waiting until I retire, when I will regret how I spent most of my solid working years in complacency and fear.  Now is the time for bold action!  Changing careers into the culinary field is not an easy transition and is not one that I take lightly.    Failure is not an option.  God made me extraordinary for a reason and I plan to see what that reason is.

Join me as I begin my new, passion-filled adventure...