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May 17, 2006

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jeorg

so when is the big first day? and omg, 18 pastry chefs? what. does one sift the flour and the sugar? another cracks the eggs? really? 18? when does guy say to himself, 18 sounds reasonable, but 19 sounds snobby... do you get extra stars because you have 18 pastry chefs? is it like, extra-credit?

Bea at La Tartine Gourmande

I love your story! So cute! And congratulations!! I will be in Paris soon, I should come and see you there!!!

And I know about the feeling about being in a foreign country and feeling so small because of the language!!

chaxiubao

Ha, a 18 pastry fleet is pretty normal in a restaurant that offers 3 waiters for each table. the freshness of pastry is highly regarded here...

when is the big day? i'm also very psyched about it.

Shaula Evans

Felicitations, Amy. That's great. You must be so pleased and releived (when you're not being scared).

As far as French help goes, have you ever looked at the Rosetta Stone language cd's? I've studied a number of languages over the years, and on the whole, I'm pretty impressed with the Rosetta Stone system.

Ms. Glaze

Hi Shaula, I haven't listened to them but I have heard of them. In fact, my hubby and I were supposed to listen to them when we were taking some survival language lessons with Berlitz (before we came over).

They were highly recommened and I will look into it again.

Thanks for the tip!

gill

I'm so happy for you!! I'm pretty sure all you have to do is bat your eyelashes and they won't care what language your speaking.

In the meantime I've been trying to practice my new chopping skills, and have been watching CuisineTV at the family's place everytime I have to babysit.

Thank you again for the amazing lesson, and also for the constant fabulous posts, I'm dreaming of sweet pea gnocchi tonight...

maitresse

I hope our French lesson helped! but it sounds like you did fine.

I think I'm going to make a tarte today.

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