And finally I can spill the beans on my stage (internship) – the relatively new and already renowned Café Pouchkine! I didn’t want to spread the word until I knew for certain but I have met with the chef and I begin my 2 month stage at the end of November. I’m thrilled as there were students who didn’t get their first choice and Pouchkine has now become a highly sought-after placement. As part of my end of school celebration, we had champagne and 2 treats I snagged on my way home…quite amazing.
They only have a small boutique in the high-end department store, Printemps, and the desserts are all small works of art. I cannot wait to get started! For those of you who are FB users, you can check out some pictures here. Unfortunately, the website doesn’t offer much to see.
I’m sure I will have many stories to come…including struggles getting to the suburban laboratory at 6am! Now if only all of you could come visit and we could sample what they have to offer…so delicious.
Felicitations Carrie! What a perfect stage…..bonne chance avec tout ca!
That’s Great Carrie, Congrats!
I came across this post while trying to hunt down the Pouchkine chocolat chaud recipe. As a big-time fan of Monsieur Ryon’s work, I hope you have a great time working with him. There’s probably no better of an all-around pastry chef in Paris.