un souffle s'il vous plait

only a week left to go and au revoir france! oops, i mean french class. the class went by a lot quicker than expected- i've mastered the art of reducing poaching liquids into a syrupy glaze, overcooked some foie gras, burnt souffles here and there... and here i am still craving for more beurre blanc, roux, and camembert... it's our last cuisine class for the year, and we're all getting geared up for catering. cooking for dozens and dozens sounds too good to be true. about time we try those experiments in the lab on live unsuspecting subjects <insert psycho movie soundtrack> mwahahahahahaha