Vaugirard
Today was my first official day at Vaugirard. Vaugirard, compared to Bonaparte is where they do everything, they make the montage of the cakes, macarons, pâtes de fruits, EVERYTHING. At Bonaparte, I was making the tarts, but a lot of the components were comming from Vaugirard. Anyway, I think I'm going to learn much more, and well it's going to be more interesting and challenging then making tarts for another 2 and a half months. It's big production, it's crazy the amount of stuff we get done as a team. It's hard physically, but I guess I'll get used to this new beat, again. argh, my legs could fall off and it would actually feel good. But it's weired, it's not that much more hours of work, I just think it's more stress and a quicker beat. I'm dead beat.
oh, yeah, little detail, M. Hermé actually said:Bonjour STEPHANIE, for the first time today! hihi
oh, yeah, little detail, M. Hermé actually said:Bonjour STEPHANIE, for the first time today! hihi
posted by S at 4:35 p.m.
3 Comments:
It s really cool that you have the oppertunity to work at both the places and not be stuck at one. It's great. You will learn lots!! One step closer to opening your own pâtisserie, maybe?
Bonjour Stephanie
M.yves petit ma donner ton adresse sachant que tu es chez pierre herme...car voila je suis patissier depuis pres de 4 ans et jaimerais faire des demarche pour aller chez pierre herme...si tu pourrais me donner quelque renseignement ce serais apprecier!!!je suis ete en contacte avec madame Petremant et j ai envoyer mon Cv ....sans nouvelle...
voila mon mail!
ramoune007@hotmail.com
Merci!!
wouahhhhhhhhhh it must be fun to play with all that stuff but how tiring it must be to turn the dough, the chocolate, the macaroons...miam miam and with a bonjour ste[hanie pour la première fois...c'est bien. bravo. tu as beaucoup de courage et de détermination...avec en plus du talent et un regard artistique...
continues, lâches pas! on est tous très fier de toi.
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