After we were done with intermediate, I still felt like I wasn’t as good as what people expected of me after spending half a year in Paris at Le Cordon Bleu. As soon as we hit superior, things started to change.
I wrote this a while ago and only shared it with my Facebook friends. Unlike my other posts on food, travels and progress at Le Cordon Bleu, this post is more about my general overview about the F&B industry. What I’m sharing are some very raw feelings and I hope you guys understand my point of view after reading this article my friend shared with me.