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Oui, Chef!

This past summer was one that passed by, very very quickly. It was a very fun one, but also one that was a lot of work.

For the first few weeks, I returned to Shanghai and Hong Kong, just spending time with family and friends, and eating out (the norm). It’s always nice to take a break after school ends and just to relax.

bund

Then, on June 15, things started getting hectic. I flew over to Paris, and I started getting ready for the main plan for the summer: culinary school in Paris. I attended Le Cordon Bleu Culinary Institute in Paris from June 20th up until July 26th, doing the Basic Cuisine program. It was a crazy one month and a half, spending 9 hours a day in the kitchen, 6 days a week, getting yelled at by French chefs (in French), and cooking some (pretty good) food… Time went by quickly and before I knew it I was at the graduation ceremony, and suddenly I knew how to cook! I didn’t have to make instant ramen anymore (though it still is a guilty pleasure) and I definitely had an amazing time.

vaca

On my return to Shanghai, I then did something else that was so much fun (and also just as tiring). I worked in a professional restaurant kitchen for 2 weeks, working 6 days a week and 10 hours a day. It was a very busy schedule, but I learned a lot from working in one of the top brunch locations in Shanghai. The restaurant was called Madison’s, and they are a new American restaurant that in my (unbiased) opinion, serves the best brunch in Shanghai, hands down.

madisons

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Posted on September 24, 2013 by Bradley

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