ESCF - 1 month on

I know I've said this before but boy, has the time really flown by here in Paris! 1 month on and all is still going well, here's just a list of thoughts for the month:

1. Yes, we have early starts and its sometime hard to drag myself out of bed towards the end of the week, but training to be a pastry chef is much more interesting, stimulating and exciting than being a City banker trying to endure the credit crunch (this thought usually wakes me straight up when I'm sitting on the metro on the way to school).
2. Try and keep an open mind. Make the most of this opportunity, try to soak up as much knowledge at school and have fun in Paris - as a close friend once told me, you only have one life....
3. Its OK to make mistakes, as long as you understand what went wrong (do not be afraid to collar chef in lab, you have to get the most out of the mini fortune you spent on the course!)
4. Its important to stay focussed in class and make sure that you understand the tasks that need to be done - at the end of the day, with the exception of family and loved ones, the only person you can really rely on is yourself.
5. Its nice to be nice :)