There is something about red velvet chairs that just says ceremony.
Chairs lined the Winter Garden with a small stage in the front. Chefs in their uniforms - looking official. And the typical French pop and circumstance (including a brief history of the school). All making the Basic Cuisine graduation ceremony much more exciting than I expected.
Chef Cotte spoke on behalf of pastry. And Chef Lesourd for cuisine. The mood was bitter-sweet as some of our fellow students were leaving. We also said goodbye to our group-mates. The dynamics will be completely different come Intermediate.
Our class will be shrinking from 40 to 30 - leaving only three groups instead of the original four. We are all being shuffled, paired up with different students. It will be different all around. Not to mention the new Basic students that will be wandering the halls and locker-rooms with that terror look on their faces. Perhaps a chance to reach out and help a newby.
During the graduation ceremony they called us up one-at-a-time. Gave our fellow classmates a chance to clap - honor, in a way - each of us. We shook the Basic-level-chef's hands. And posed for a picture.
They called the top five students for each program - pastry and cuisine - to the front for an honorary photo-op with all the chefs. I am proud to announce that my good friend Lauren received the number two spot for cuisine. Congratulations Lauren! I feel like a proud parent.
Following the ceremony we had some light hors d'oeuvres and champagne in the second floor demo room. After congratulating our fellow students. Chatting with the chefs. And eating our snacks it was time to say goodbye to LCB for the weekend. To leave Basic behind and all it represented. And to prepare - ready - for Intermediate. Round two of only three.
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