 Undertaking a new career change at home is challenging enough -- but when you undertake such a profound transition in a foreign country, where you don't speak the language, the game becomes far more interesting. And "cutting the cord" at any age is never easy, but probably most difficult when one is approaching retirement age.
But that's precisely the point. I wanted to spend the proverbial "golden years" pursuing my passion for baking, for creating and sharing that passion in the form of French pastries and desserts.
Ending up in Paris, studying French at Alliance Française on Boulevard Raspail, working to become a professional pastry chef at Le Cordon Bleu, and doing a stage at Pascal's on rue Monge was never planned to happen. But it did and I couldn't be happier. (Oh, that's Pascal Pinaud on the left in the photo above and my friend Misato on the right.)
One of the handiest online resources, which are in print around Paris as well, is "France USA Contacts" or FUSAC - lots of great information and plenty of ads for apartments (long- and short-term) as well as employment opportunities.
If you're eager to know more about our own journey, you can visit my husband's online journal, "Siena to Paris to Providence," documenting our experiences in Italy and France.
For food in France, and Paris in particular, we strongly recommend Clotilde Dusoulier's Edible Adventures in Paris. This one volume covers just about everything one needs to know about where to find not only the best food in Paris, but the best ingredients as well -- a handy thing to know for those wanting to try their hand at cooking or baking while living in the City of Light. Clotilde's blog, Chocolate and Zucchini, is a handy little reference as well.
And by all means stop by David Lebovitz's blog, Living the Sweet Life in Paris. When it comes to food in Paris and beyond, this man knows what he's talking about. |
