My culinary adventure has officially come to an end. I've finished classes at the Cordon Bleu, wrapped up my other blog, and have one suitcase charged with cookbooks, spices and regional products. I've ordered things for my classroom and had them delivered to OKC so I don't have to worry about carting even more things through the airports. My students always whine when we study food, because it makes their tummies rumble. It'll be even worse in the upcoming school year. I love it!
Today I'm moving on to the second part of my summer, which is funded by the French Embassy. I'll be spending three weeks at the CAVILAM, a well-known center for teaching FLE - le français langue étrangère. The courses are designed specifically for French teachers, so I'm really looking forward to it.
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