After 10 months, I am interested to see what you decided to do.

@@jsrhedgehog9981 Wow, completely forgotten that i left this comment...can't believe its been ten months and yes; I decided to go to Ecole Ducasse in Paris back in February 2022! finished my programs, went to stage, finished my stage at a restaurant called Table de Colette, had tons of ups and downs but its been...crazy. Now Im just taking a break before going to my next job since I can be a commis now! I'm working on changing my student visa to a work visa which has been the greatest hassle...as well as finding a permanent accommodation cause god the bureaucracy in Paris is unnecessarily complicated for foreigners. Like Franny, I filmed my journey at school as well as stage (but never found the time or frankly, motivation or courage to edit and published them), and even met some former instructors of hers (chef William Groult! he's the chef formanteur at the Paris campus in Meudon and works as our instructor for a few classes as well as sort of a student consultant). I can say my life has changed alot; but culinary is not a choice for everyone; I saw plenty of students dispirited after their stage and reconsidered their culinary journey... so I would suggest working at a restaurant in the kitchen for a couple months at least to see if culinary school is really the right choice for you. I haven't been watching her stuff lately but I know she works in Vancouver, Im also a Canadian (from Edmonton) and I plan to now work for abit longer in Paris to get some more professional experience as well as improving my french, and hope to work in food media content as well as being a chef restauranteur one day. Not sure If i'll find a way to stay in Europe or London or move to Vancouver/Toronto one day. Maybe I can come back to this comment again in a few months or years and see how things changed.

After a year, I'd love to hear about your experience about what it's like there. I plan on attending next year and am searching for info about it. Do you like it? Are you there for a bachelor's degree? Would a year of learning french be nearly enough to survive there? Lastly, how are the internships/externships? (Sorry for the bombardment of questions)

It's almost surreal when you get one with its head. I've butchered a few headless birds, but the first time I handled a duck with its head on, I got that feeling you get when you look at someone else who has lost an arm/leg. You get that sort of phantom tingling sensation as if the same injury were inflicted on you. However, there is no equivalent for getting your head chopped off, so all you feel is a light headache. SUPER WIERD. But hey, you get used to it. And then you realize that someone had to cut the head off of EVERY bird that makes it to a plate, so I just draw on their mental fortitude to get through it. Sooner or later, it'll be like nothing (sounds kinda sociopathic)