I didn’t spend my entire vacation in the Rockies. This photo was taken two days ago on Aspelund Road near Sylvan Lake. It’s just north of the county line between Lacombe and Red Deer, and I’m facing east. My dad showed me this view on a drive we took through the Alberta countryside.
Rolling parkland is ubiquitous in this part of Alberta.
As are pickup trucks.
Here is another photo of a beautiful Rocky Mountain that I took last weekend. This one is of Castle Mountain, and I took it from a moving car along the Bow Valley Parkway.
And no, I was not doing the driving.
Regular readers of this blog know how beautiful I think Vancouver is and how blessed I feel that I get to live in one of the most beautiful cities in the world.
But there is something about Alberta that always takes my breath away. This photo shows why. I took this shot of Mount Rundle in Banff National Park last weekend.
Several years ago, a friend gave me a copy of Kathleen Flinn’s The Sharper Your Knife, The Less You Cry as a Christmas present. She said she knew I would like it.
She was right. I devoured the book.
I picked it up again last month when I was writing my post about the film Julie and Julia. I flipped through it, rereading bits here and there, but was stopped cold by this sentence near the beginning of the book:
With that, I lost a job I was desperate to quit.
I immediately sat down and began to reread the book from start to finish.
Kathleen Flinn wrote The Sharper Your Knife, The Less You Cry after graduating from Le Cordon Bleu in 2005. A journalist by trade, she based her account on the journal entries she wrote during her time in Paris, the audio tapes she recorded during demonstration classes, and the interviews she conducted with students, school staff, and alumni. The result is a highly entertaining and enlightening account of one American student’s experiences while studying at one of the top culinary schools on the planet.
Studying at Le Cordon Bleu is not for the faint of heart. The curriculum is daunting, the expectations are high, and the classes are taught in French. Flinn completed the three-part Diplôme de Cuisine (Cuisine Diploma); each part (Basic Cuisine, Intermediate Cuisine, and Superior Cuisine) is three months long. One can also study pastry and complete a three-part Diplôme de Pâtisserie, or do both cuisine and pastry, and receive Le Grand Diplôme.
The binder of more than a hundred recipes each student is given at the beginning of the course contains only lists of ingredients. Students are expected to make notes during the demonstration class, then repeat the recipe ― exactly ― during their practical class. Like I said, not for the faint of heart. When Flinn explains to the chef she has never filleted a fish before in her life, he replies, “I can tell. You should practice ― at home.” Another chef yells at her after a particularly trying class, “Vous perdez votre temps!” (You are wasting your time.)
I learned some interesting bits of trivia while reading this book. For instance, did you know that quiche comes from the German word for “cake”? Or that the sharper your knife when you dice onions, the less likely you are to cry? (Cue the book’s title.) Provençal cuisine ― with its olives, olive oil, tomatoes, and saffron ― has its origins from the time of the Romans, who occupied the region and named it Nostra Provincia (our province).
Back to the beginning: Flinn lost her job and enrolled in Le Cordon Bleu (using up all her savings to do so) with the encouragement of her then-boyfriend (now husband) who remembered it was something she had always said she wanted to do. When she protests that she knows no one in Paris, he merely says, “You’ll know me. If you want me to, I’ll go with you.”
(Sigh. Not only is this book a food/travel memoir, but it’s a love story as well.)
“Living is like driving. You have to pick a lane,” Flinn’s grandmother used to tell her. At the start of Basic Cuisine, Flinn wonders if she picked the right lane, but by the end of this book, you know she has. The chef who told her she was wasting her time becomes her greatest mentor and she thanks him, in the end, for being so tough on her. She was already an accomplished food journalist before studying at Le Cordon Bleu; her culinary studies only cemented that career and proved to her she had found her bliss.
So why did the sentence I read earlier this summer (“With that, I lost a job I was desperate to quit”) make me drop everything and reread this book in pretty much one sitting?
It’s because earlier this summer I found out I was going to lose my job ― a job I didn’t know I was desperate to quit until I lost it. This past winter I was sinking deeper and deeper into a funk about what to do about this job I thought I wanted, and the only thing that was giving me any enjoyment was cooking.
Yup. I’ve been spending my weekends recuperating from my day job by hunkering down in my tiny condo-sized kitchen. Sadly, the most appealing aspect of all this cooking was that I was alone. Somewhere around Easter I realized I needed to avoid all contact with people on weekends, for the simple reason that when you’re an introvert, and you work in a small, high-energy office, it takes you two days minimum to recover before you are ready for Monday morning. Obviously, that’s not a tenable situation if you want to have any kind of social life.
Yesterday was my last day at work. I don’t exactly know what I will be doing next, although I’m pretty sure I won’t be running off to Paris to go to cooking school anytime soon. But this much I do know: there will be a lot more writing and travelling in my future.
And probably some cooking, too.
If you’re even minimally interested in cooking, I recommend you read The Sharper Your Knife, the Less You Cry. (Yes, there are recipes, too.) And if you’re at a crossroads in your life and are wondering what lane to choose next, I highly recommend you read it.
I took this photo of a water lily last weekend while walking around Stanley Park’s Beaver Lake with some friends.
As beautiful as they are, water lilies are threatening the lake’s biodiversity. Beaver Lake is slowing filling in with sediment, thanks in no small part to the fast-growing invasive species. Plans to dredge the lake are in the works.