April in Paris

April in Paris

A life transition. Former bakery owner chef April Didrikson escapes flour and a hot kitchen, rushes to New York City, Paris and places beyond seeking new culinary adventures and life experiences.

What's on this page →

The entry titled "Is April from the bakery going to be Ratatouille?," and any of the comments about it.

Categories

Recent entries

• Divine Dessert
• On Rue Tatin with Chef Susan Herrmann Loomis
• Spotted Dick, Anyone?
• Update on April In Paris
• How this Journey Began, A Crack in the Ice
• Chef Alain Ducasse's Restaurant Le Jules Verne in the Eiffel Tower
• Ritzy School
• More entries...

Home > April in Paris > Archives > 2008 > October > 28 > Entry

Is April from the bakery going to be Ratatouille?

By April Didrikson | Tuesday, October 28, 2008, 08:27 AM

Elizabeth, a loyal customer and friend could hardly hold back her excitement as she told me the story about her toddler son’s conclusion about April from the bakery. She explained to little Trent that April, who made his birthday cakes every year, was leaving to go to New York City and to Paris. A few days later, making sense of it all, Trent questioned proudly from the back seat of the car, “Mommy, is Miss April going to be Ratatouille in Paris?” I stood on the sidewalk of Rue Cambon. I was at the entrance of the Ecole Ritz Escoffier and for a moment the world seemed to stand still. Finally, I had made it to this place I had dreamed about! I entered and showed security my ecole i.d. and passed through the heavy door to the staircase that led below. Walking down the long corridor, the smiling faces of the ‘Ritz employee of the month’ framed photographs greeted me as I arrived at the place, I would soon come to adore. Mitsuko, the lovely liason for the school was versed in three languages, she met me underneath the Ecole Ritz Escoffier sign to escort me to get my chef’s uniform. We went two and a half flights below to the lingerie cave and then back up to the school level to have opportunity to see some of the school. After so patiently going over pass codes and helpful hints, she showed me back to the changing area and left me to sort through my uniform. I finished changing and glanced in the full length mirror. It felt so nice to be in my professional chef’s uniform again. I wandered back down the hall to the class room, looking in each open door as I passed hoping to see a little bit of the Ritz ‘magic in motion’ as I passed.

I peered in the hotel’s restaurant kitchen with gorgeous hand-painted tile covering the walls. I viewed the largest copper pots ever made(I have no doubt) and a bounty of sterling serving pieces gleaming from all of the stations. I had yet to see a commercial kitchen this stunningly beautiful. The chefs scurried around gathering their ‘mise en place’ (everything in its place) for the morning breakfast and brunch rush. The time would come when I would share the pastry kitchen with the other chefs at the Ritz, but, for now I ducked back into the school, anticipating the enchantment of the week to come. Finding the library conference room, the table complete with a sunny yellow table cloth, I waited to meet the chef and my classmates. Before I had the opportunity to sit down, Charlotte, the English translator for the class, breezed through and asked if I would like some coffee or tea. “Yes, please, coffee!” I was relieved. I had wanted to be early this first day, so I had missed my morning cup. In seconds she came in with a shining porcelain coffee and tea set, porcelain cups, silver spoons and crusty croissants. I thought to myself, not yet personally accustomed to the Hotel Ritz and its ‘gilding the lily’ ways, I wonder what little event they are catering this morning?
Wishing I could see the special event (or actually work it—which is more like me), Charlotte broke the silence and served me, “April, would you like sugar in your coffee? We are very glad you are here this week. The program is going to be intensive, but, we will all make it! Take some time to relax before the class begins.” It would be a few moments before the other students in my class would arrive. I blushed as I realized this beautiful spread was for our class. I sipped the delicious, strong coffee and nibbled on a croissant. I was so excited, I could hardly anticipate my time at the Hotel Ritz.

Permalink | Comments (10) | Post your comment |