Le Cordon Bleu Ottawa encourages its Intermediate and Superior Pastry students to undertake stage (French for "internship") at local pastry shops or restaurants to gain more practical experience. Earlier this month, I applied for an internship at a local chocolate shop, and was fortunate enough to get it.
Today I began my once-a-week internship at Stubbe Chocolates (a small family business specialising in chocolates and cakes), and it was a wonderful learning experience. I am so glad to have this opportunity to practise my skills in a real-life pastry kitchen, and to learn from some of the leading pastry chefs in the industry here.
I didn't work with chocolates this time, but I made many small florentines, a batch of pastry cream and a dozen flourless hazelnut cakes instead. It took me a while to get into a rhythm, but the supervising chef was really patient with me (she was also good at explaining what needed to be done). I know I was really slow at first (and I almost burnt the first batch of florentines), but I gradually got the hang of it...
In my opinion, Le Cordon Bleu Ottawa teaches good techniques, but one still has to get some real-life experience by working in a kitchen outside of school. And a reputable business with mentors who are generous with their time is a real bonus.
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PS. My stage at Stubbe Chocolate Shop was arranged by LCB Ottawa, therefore I am covered by the School's insurance should anything untoward happen (e.g. workplace accidents, liabilities). The fact that LCB Ottawa arranges stage for their students was one of the reasons why I chose to study at this School.
