During my summer stagiaire experience abroad, mountains replaced skyscrapers, and the harmonies of crickets and songbirds replaced urban din, offering a serene refuge from the relentless pace of city life. The French commune of Saint-Savin enveloped me in its tranquil embrace. During my culinary journey at the restaurant Le Viscos, I gained a mind brimming with new knowledge and a heart brimming with appreciation for the cuisine and culture of France.

As an intern, known as a stagiaire in the restaurant industry, I was guided by Chef Alexis Saint-Martin, whose family has served guests for the last seven generations. Before I first stepped into the kitchen, Chef Alexis invited me to taste several dishes: foie gras au torchon pickles de garbure, marée du moment, fricassée de pois chiche au citron confit et crème de coriandre, and the components of several menu items. As I experienced each dish, my excitement grew, and I couldn't help but wonder at the food before me. Although some ingredients seemed familiar, the unique flavor combinations were unlike anything I had ever tasted. This tasting not only tantalized my taste buds but also fueled my passion to learn and delve deep into the culinary world with Chef Alexis. It paved the way for an internship filled with experimentation, ingenuity, and a profound appreciation for the culinary arts.

As I embarked on my first full week at my station in the kitchen, I felt like I had stepped into an entirely new universe that, at times, resembled a cutting-edge science lab more closely than a kitchen: there, I had the opportunity to utilize expensive culinary tools and technology that I have only seen on the occasional culinary competition or food documentary.

Nonetheless, my journey in the kitchen wasn't solely confined to technological marvels; it also led me to embrace the artistic realm of plating. Beyond mere arrangement, I discovered plating involved a captivating dance of colors, textures, and shapes designed to engage the senses: a symphony of visual appeal and taste, where negative space, focal points, and complementary colors played vital roles in creating stunning culinary compositions. As I learned to harmonize flavors and aesthetics, every plate became an artistic canvas, a way to tell a story and leave a lasting impression on a diner's experience. As I conversed with the insightful head Chef, I delved into the methodology behind plate design, learning its amalgamation of creativity, inspiration, and meticulous planning, drawing upon diverse influences and experiences.

As I learned to pair ingredients thoughtfully, experimenting with textures and techniques, the relentless pace of the Le Viscos kitchen demanded that I sharpen my multitasking abilities. I had to maintain impeccable attention to detail and communicate seamlessly with my colleagues across a language barrier between English and French. Somehow, I adapted swiftly to unforeseen situations and ensured the quality of every plate served. Somehow, I adapted swiftly to unforeseen situations and ensured the quality of every plate served, like when the pastry chef had to leave service. That evening, I assisted with dessert preparations, working alongside the other intern to execute every dessert flawlessly. The sense of accomplishment that washed over me at the end of those demanding shifts was indescribable. I not only successfully managed the entrée station but also contributed to the overall excellence of the restaurant's service.

My colleagues’ invaluable guidance and wisdom further enriched my successes at Saint-Savin. From the first day, I was surrounded by a supportive community eager to impart their knowledge and expertise. They graciously offered me insightful tips and techniques for developing flavors, enhancing aromas, and exploring various cooking methods. Their collective wisdom has broadened my horizons, whether the artful balance of ingredients, the subtle nuances of heat and timing, or even the practice of minimizing food waste to increase profits. Each passing day gave me the tools and knowledge to create extraordinary dining experiences.

I discovered plating involved a captivating dance of colors, textures, and shapes designed to engage the senses: a symphony of visual appeal and taste, where negative space, focal points, and complementary colors played vital roles in creating stunning culinary compositions.

After a busy service, during my first week in the kitchen, I stood in the kitchen, feeling overwhelmed and defeated. Despite my best efforts, I had stumbled through service, making mistakes left and right. I had mixed orders, broken plates, and struggled because of poor mise en place. To my surprise, my coworkers began to rally around me. They could sense my frustration even though we didn't speak the same language. They offered encouragement and comfort, letting me know that everyone has bad days and that making mistakes is part of the learning process. Their kindness and empathy meant the world to me, and I realized I wasn't alone in my journey. Throughout my time at Saint-Savin, their gestures of kindness stayed with me, reminding me that there is always a supportive community ready to lift you, even when things get tough. Our shared experiences in Saint-Savin, the challenges, and the triumphs we celebrated together created a strong bond that soon became like a second family to me.

The invaluable recognition I received from Chef Alexis and my colleagues affirmed my growth as a chef. My summer in Saint-Savin has broadened my culinary palette, enriched my life, and reaffirmed my passion for the culinary arts, setting the course for an exciting and rewarding future.