Ah, Paris…nutella crepes, hard concrete…Garrett on Huffington Post.

Read how a trip to Lyon turned into an unexpected night on the streets of Paris. Garrett's latest on Huffington Post. [caption id="attachment_1510" align="aligncenter" width="340" caption="An Unexpected Night in Paris"][/caption]

Swim Network post: What the kitchen and the pool have in common

My regular blog for Swim Network features a few thoughts on how chefs and swimmers have more than you might expect in common. Be sure to check it out.

Direct from France–Tasting and Smelling to Improve Your Palate

Check out the latest article from Garrett at The Huffington Post Food. Working with famous French Chefs and learning to taste, smell, look and taste again. [caption id="attachment_1496" align="aligncenter" width="300" caption="French Chef Michel Troisgros and Olympian Garrett Weber-Gale Tasting at La Maison Troisgros"][/caption]

How I Learn from the Best Cooking in France

[caption id="attachment_1493" align="alignleft" width="300" caption="End-of-Week Chef Meeting"][/caption] Midway through my trip in France is here. It's hard to put into words all that I've learned, witnessed, tasted and smelled. I have a very inquisitive personality and want to know about everything. Anything I don't know or am unsure of, I ask about. As you can imagine I spend my days asking about everything... from how long does that stock cook, to what makes this sauce spicy, to why do you tie the duck that way, to how do you prevent butter from burning, to techniques for making a prune syrup for dessert. A short synopsis of what I do to learn:

1. As I work, I continually watch what everyone is doing. Check out how they use their knives, how long they keep the lobster in the water, at what temperature they steam bake the fish etc.
2. Between jobs I go around and look at what different cooks are doing and ask them about it. Many times I ask them about things I previously watched them do.
3. Upon arrival to each station I smell everything. I smell the raw ingredients, cooked ingredients, sauces, stocks, what have you. Often I'll smell something four or five times. Many times I'll come back later and smell it again, and the next day, and the next day.
4. I ask, where does this come from? When was it caught? How long will it last? You name it, I've asked it.
5. Taste, taste, taste. No matter what it is they're working on, with the exception of some raw proteins, I taste it. They strongly encourage me to taste everything. The first day at the restaurant Michel definitively told me I must taste everything because that is the only way to learn. What a splendid concept! Taste some of the best cuisine in the world, all day, everyday...mount up baby:)
6. If I missed something they're doing or want to know more, I ask to make it with them the next time they do it. They love teaching me.

The responses I get from everyone in the kitchen are so welcoming and happy. The guys love my passion for cooking and my desire to learn what they do. Roanne has been a heaven for me. I'm so thankful Michel Troisgros and his cooks have taken me under their wings. This has truly been a remarkable learning experience.

Great sentiment from Garrett in Roanne, France. He LOVES the French!

Via Twitter: "My one wish for this entire experience...that all the ppl who have been so amazing and loving to me know how thankful and appreciative I am!" He was cooking in another Troisgros kitchen tonight in the country. Interesting view on the way to work.

Featured on Huffington Post

Check out this article I wrote for Huffington Post about my experience cooking and training in France. More to come!!!

Bonjour from Roanne

Bonjour Y'all! Wow it's been a whirlwind since arriving in France. I set foot in Roanne in the afternoon and within a couple hours was working my tail off in the kitchen at La Maison Troisgros. Everyone here is super nice and has taken me under their wing to teach me what they know. Most of the cooks in the kitchen speak some English so that has been nice. I'm working hard at improving my French, but it is difficult. [caption id="attachment_1329" align="alignleft" width="300" caption="Working with Precision"][/caption] The third day I was in Roanne I dined in the restaurant, courtesy of Michel (the chef). Sixteen courses later I was blown away by the quality and precision with which they create their masterpieces. I can't even call it food. Of course it is food but on a whole new level. I mean there are sometimes upwards of 15 steps that go into creating a single one of their dishes. If you're interested in seeing what I'm talking about follow my twitter feed as there are tons of pictures I upload there. My role in the kitchen is widely varied. Here's a list of some of the thing's I've done so far...

• Sorted through hundreds of tiny wild strawberries.
• Turned artichokes...considered to be one of the most difficult tasks in any kitchen.
• Helped prepare the sweet pea soup, which is almost ten different steps.
• Made croissants from scratch.
• Melted and tempered raw chocolate.
• Pan sauteed lobsters for the lobster dish (supervised of course)
• Boned lamb shoulders.
• Broke down pigeons.
• Squeegeed floors

[caption id="attachment_1330" align="alignleft" width="300" caption="Beautiful Facilities Indoors and Out"][/caption] So many more I can't even explain here. I'm loving my time in France so far. The work is super hard and gives me even more respect for those who work in kitchens. Working on your feet for 15 hours a day is tough! The city of Roanne is the perfect size for me...big enough that they have a lot to do but small enough for me to get everywhere on my bike. Tuesday and Wednesday are completely off. Swimming is going great here. The pool is my release from the physical toll of work. I've been swimming five days a week and loving it. Hope y'all are well! Follow my twitter profile so you can really experience this incredible journey!!!

Photos from France continue

With the outdoor pool closing, Garrett has found an indoor alternative. We'll post photos when available. Meanwhile, two more from the kitchens of La Maison de Troisgros including the many young chefs. [caption id="attachment_1313" align="aligncenter" width="300" caption="Fresh mushrooms from the French countryside"][/caption] [caption id="attachment_1314" align="aligncenter" width="300" caption="The Kitchen staff efficiently working together at La Maison de Troisgros "][/caption]