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Schooled in Cooking   3 comments


The title of Kathleen Flinn’s experience at Le Cordon Bleu in Paris is what initially caught my eye: The Shaper Your Knife, The Less You Cry. These words are advice from one of her chef instructors as begins the first of three sections required to earn a diploma from the prestigious cooking school. The subtitle offered more foreshadowing than I would have liked, though: “Love, Laughter and Tears in Paris at the World’s Most Famous Cooking School.”

Flinn’s account combines her background, her romance and her Parisian education, which involved much more than cooking as she learned to navigate a new city with only un petit peu knowledge of French.

The book is divided into the three parts that correspond with the units at the school: Basic, Intermediate and Superior Cuisine. Flinn’s culinary undertaking is humorous, honest and, unfortunately, predictable. Of course she grows through this journey; of course she learned techniques that were as foreign as the language; and of course she is with the man of her dreams. The latter requires no spoiler alert; this is revealed early in the narrative.

Despite its predictability, Flinn gives an insider’s view of how the classes are taught, the types of people who enroll (not surprisingly from all over the world) and the friendliness of the French people. She also includes several recipes and even includes a menu guide for book groups. Fortunately, none require deboning a chicken or dealing with dead rabbit heads.

The Sharper Your Knife, The Less You Cry
Three-and-a-half Bookmarks
Penguin Books, 2007
278 pages

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3 responses to “Schooled in Cooking

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  1. I like your review style, Blue Page Special. Very authentic :). Would love to feature your reviews in our weekly curated email digest that goes out to thousands of people.

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