Week 4 at Ferrandi was one I approached with a mix of uncertainty and curiosity, Sugar Week. Sugar work wasn’t something I had explored in my career so far, but I was ready to burn a few fingers and learn from the best, Chef Nicolas Guerico, Executive Pastry Chef at Hotel Lutetia in Paris. We had just three days to produce all the elements for our sculpted sugar showpieces. In that time, each of us needed to create: 2 structural components, 3 individual flower buds, what must have been close to 100 individual flower petals, and 3 moulded leaves. No pressure, right? The structural pieces were made by cutting thick plastic sheets into custom shapes and sealing them together with sticky tape. Sticky tape. Everywhere. My scissors were basically sealed shut by the end. These moulds had to be completely airtight because we were pouring in molten isomalt, rotating it to coat every surface, then pouring it back out. If there was even a tiny leak, we were risking a sugary flood, and second-degree burns. Rotating the isomalt mould felt like babysitting a lava lamp with trust issues. You had to keep turning it while cooling it down with a blow dryer. Stop too early, and the sugar could warp, wrinkle, or bubble. Pro tip: even when you think it’s cool enough, it’s not. Keep going. The flower buds were a breeze in comparison. We poured a layer of clear isomalt into Russian moulds, then filled them the rest with red dyed isomalt, and set them aside to cool. But the petals? Don’t get me started. If you’ve never worked with isomalt, let me explain, it’s like trying to sculpt glass... while it’s still lava. To get that glossy, satin finish, we had to stretch and fold the sugar to incorporate air, then shape each petal by hand with one mould each. Keep it too warm, and it goes dull. Let it cool too much, and it’s like bending a candy cane. It was a long, slow process that tested everyone’s patience. And then came the leaves—60 of them. With one. single. mould. We poured the hot green isomalt onto one half of a silicone mould, pressed the other half in, and waited for it to cool. Then we did it again. And again. It took nearly all three days, with everyone taking turns like we were working the night shift at a sugar factory. Somewhere in the middle of it, my classmate Diana accidentally burned herself with molten isomalt while making a leaf. It was a nasty burn, but she powered through, and endured our constant teasing, “Give her a break! She has no fingers!” for the rest of the course. The final decorative element was the ribbons. These were more technical, requiring speed and precision. Chef Nicolas stepped in to help us stretch and cut the ribbons before they lost their shape. Watching him work was like watching a sugar ninja, fast, clean, effortless. The last day was all about assembling the showpieces. The lab was pure chaos. Pieces were breaking, glue was burning, people were sweating, there were sugar shards everywhere. Much like with the structural moulds, the gluing process was delicate. Use too much isomalt and your piece looks like a melted candle. Use too little, and the leaf you just attached falls off in slow-motion heartbreak. Every one of us broke at least one flower, a couple of leaves, and definitely some decorative extras. But somehow, we pulled it off. By the end of the week, I felt incredibly proud of what I had created and everything we had achieved in the lab. I walked away with a deep appreciation for the artistry and precision behind sugar work, and a real curiosity to explore this world further. Sugar Week nearly broke me, but I’d do it all over again in a heartbeat. Burnt fingers and all. Signing off before I convince myself sugar ribbons are a personality trait. À bientôt, Willoh.

I visited Versailles twice during my stay in Paris. during my first visit I explored the gardens of the palace of Versailles. The gardens are a beautiful place to spend the day, with large open grassy spaces, marble statues lining every walkway, and dense, winding wooded paths that you could easily spend the day lost in. There's so much beauty to be discovered in just the gardens alone. Only a 30-minute train ride from Paris, Versailles in the 17th century was a small village surrounded by swampland. It first attractedKing Louis XIII as a hunting ground, and he built a hunting lodge there. Thanks to Louis XIV, that modest lodge eventuallygrew into the opulent palace that stands today. I arrived in Versailles at around 10:15am that morning and began walking up to the palace from the trainstation. I was immediately struck by the atmosphere of the palace and it's surroundings. From the moment you approach, you can feel the opulance and wealth that once filled these spaces, and theweight of the history thats held within these walls, from the scandolous affairs of the royal courts to the pillaging of the french revolution. You can feel it all echoing throughout. I'll delve more into the rest of the palace and some of its history in another post, but for now, let's continue with the gardens. One thing you'll find a lot online is that the gardens are free. When I was doing my research, every blogger and their mother was they're free to visit. Fun fact: they are only free to visit during the off season, from October through March. A ticket to enter the gardens is €12, but the full "passport" ticket is only €36 and include so much more, so if you're going to versailles I definitely recommend making an entire day out of it. arrive when the palace opens and stay until closing. On my second visit, we brought a picnic to enjoy throughout the day, which made it even more special. Once I had my ticket and entered the garden, I started off at the palace orangery, an area designed to supply the royal court with fruit year round. it features orange trees from Portugal, Spain and Italy, some of which are more than 200 years old. The orangery is one of my favourite areas in the palace grounds. There's something about it's functionality, while still remaining so stylised and visually striking, that I find incredibly inspiring. It makes me think, "how can I bring functionality and art together in my own work? How can I incorporate technical skill into classical beauty?" I spent quite a bit of time in the orangery before continuing onward. Even with a map, I still managed to get lost walking through. I know I passed through Queen's Grove, where flowers in bloom lined the pathways. After the queen's grove, I honestly couldn't tell you which direction I took. Looking back at the map, I seem to have made my way through the Bacchus Fountain, Saturn Fountain, Collonade Grove, Chestnut Grove, Mirror Pool and King's Garden. King Louis XIV adopted the guise of Apollo, the Roman god of the sun, as an allegory for his reign. The palace was built facing east, so it would be bathed in morning sun, making the gold accents across the palace shine. Many of the artworks, sculptures and paintings found throughout the palace reflect this obsession with the Roman gods. The gardens feature fountains and statues depicting various deities and myths, or Louis XIV himself portrayed as a god, notably Apollo (the sun) or Mars (war). My favourite part of the gardens was definitely the sculptures. I love them the most for the artistry, detail and technique they embody. And although I'm nowhere near that level in my own work, I hope to one day create something just as magnificent. The thing I take away most from this visit to Versailles is that you can find beauty and inspiration in everything. Walking through the gardens, I was struck not just by the grandeur, but by the attention to detail in everything, the ornate architure and sculptures, the symetry of the hedges and archways. Nothing was done half-assed, everything was crafted with intenion and pride. That level of thought and artistry is something i want to bring into my own work, cooking and baking. To not just create food that tastes good, but to layer it with story, technique and elegance. Like the architecture of Versailles, I want my work to carry a sense of balance, harmony and wonder, I want my work to reflect a celebration of craftmanship. Versailles has inspired and reminded me that food, like any art, is a form of expression, not only of skill but joy, creativity and a respect for tradition. Thanks for tuning in, coming up next: Ferrandi Paris Diary: week 4, Croquembouche. Until next time, from Willoh.

While waiting for my course to begin in April, I've had a few weeks in Paris, spent exploring the city, it's attractions and making some new friends. Since I'm on a budget until my course begins, I've gone to explore the area and streets near where I'm staying. The thing I love most about Paris so far is that it's incredibly walkable. I have spent hours walking from one end of the city to the other and there is always something new to look at and enjoy, the architecture never fails to impress, the people are lively and great food is around every corner. The first two attractions I went to visit, were the Arc de Triumph & Eiffel Tower. The Arc de Triumph stands tall at the heart of Place Charles de Gaulle, a striking reminder of France’s history and grandeur. Up close, the intricate carvings and massive arch feel almost overwhelming, each detail telling a story of resilience and triumph. At sunset, the monument glows in warm golden light, and at night, it stands illuminated against the Parisian sky, timeless, proud, and impossible to ignore. Ever since I arrived in Paris, the Eiffel Tower has been a constant in the background, peeking through streets, appearing at the end of boulevards, always reminding me I’m here, that I've made it. Seeing it up close, though, is something else entirely. At night, when it lights up and sparkles, it’s pure magic. I stood there for what felt like forever, just taking it in. It’s one of those sights that lives up to the hype, no matter how many times you see it in photos. The Eiffel Tower is just as breathtaking in person as you'd hope, standing beneath it, looking up at the intricate ironwork, it’s easy to get lost in the moment. But while soaking in the view, it’s good to stay aware. Around the base, especially near the main roads leading to the tower, groups of people with clipboards will approach, asking you to sign a ‘petition.’ It seems harmless, but the moment you engage, they’ll pressure you for a donation. Worse, they often move in groups, quickly surrounding you, making it harder to step away. It can be overwhelming, one moment you’re admiring one of the most beautiful sights in the world, and the next, you’re caught in a swarm of outstretched hands and insistent voices. The best approach is to keep walking, avoid eye contact, and firmly say ‘no.’ It’s a small hassle, but as long as you stay alert, it won’t take away from the magic of seeing this Parisian icon in all its glory. After about a week into my stay, I took the metro to see some more of the city's iconic sights, each one a gem nestled within its vibrant streets. First, I found myself at the majestic Notre Dame, its towering spires reaching into the sky, and the intricate details of its gothic architecture never failing to impress. Just a short walk away, I stood before Saint-Chapelle, its striking exterior with soaring pointed arches and delicate stonework immediately drawing my eye. Although I've heard about and seen posts on social media about the beauty of their interiors, I came ill prepared for the long lines and tickets required on this day, so will be returning in the future. As I continued through the winding streets, I finally arrived at the Pantheon, a grand neoclassical building that feels both solemn and awe-inspiring. Each step between these landmarks revealed a little more of Paris's rich history and architectural beauty, and walking between them, I couldn’t help but marvel at how each monument told a different yet equally captivating story of the city. Coming from a small town like Darwin, where the pace is slower and the surroundings simpler, it's exciting to be surrounded by such a bustling city full of life and history at every corner. The contrast between the two is striking, Darwin feels like a close-knit community, while Paris feels like an endless adventure waiting to be explored. Thanks for following along! There is still so much to see, learn and experience, and I can't wait to share the rest of my adventures with you! Until next time, from Willoh.

It's been almost a week since my arrival in Paris and I've been staying with this lovely couple who host students in their Paris apartment in the 17e Arrondissement. Anne and Yves have been hosting students in their home for the past 10 years and are situated in an apartment among an amazing assortment of local businesses and landmarks. Only a 12-minute walk from the Arc de Triumph and 44-minutes from the Eiffel Tower, I couldn't ask for a better place to live while studying at Ferrandi Paris. Anne and Yves have been incredibly welcoming and their home is exactly what I envision when I think of European Living. It feels like stepping into a European dream, with antique furniture and artwork lining the walls. The tall windows let in the soft morning light, highlighting the space's timeless charm. This is a home where history, culture and comfort come together effortlessly, completely immersing me in the Parisian experience. Every morning we sit down for a very Euro breakfast. Black coffee, bread, butter and jam, a boiled egg and cakes like madeleines. A hearty meal with fresh and quality produce. One of the first differences I’ve noticed is the quality and price of food here. Even in the large supermarkets, it’s incredibly easy to find fresh, high-quality fruit and vegetables, and at such low prices! The cost of food compared to Australia is astonishing. A croissant and a pain au chocolat together cost only around 3 euros, whereas back home, I’d easily pay at least $12 for the same. Speaking of baked goods, the great thing about this area is that it's only about a 5-minute walk from Pl. Saint Ferdinand, a little square with a few cafes, boulangeries and brasseries. The local boulangerie is of course my favourites, with fresh viennoiserie, tartes and gateaux. I promise to work my way through every single one of their goods by the time I leave, but for now the croissants and pain au chocolats will do. Thanks for following along! Stay tuned for all of my upcoming adventures, cooking, learning & growing in Paris. Until next time, from Willoh.

After months of planning and impatiently counting down the days, it was finally time for my journey to Paris. As excited as I was to have finally arrived in the city of love, getting here was an adventure all in itself, one that took me across multiple countries, three different flights and more hours of transit than I'd like to count. I started with a 2-hour 40-minute flight to Bali with Jetstar. As to be expected it was nothing special, but thankfully, we made it on time with no delays. I managed to catch my next flight with Qatar Airways with no issues. I only had a 2-hour layover so the stress was on to make it there in time! But everything went incredibly smoothly, and I made it with an hour and a half to spare. My next flight was 9-hours 45-minutes with Qatar Airways and it was a bit of a game changer. Let's start with the plane. You know you're from a small town in Aus when you're in awe at the double-decker A380. It was my first time travelling on one, and I was incredibly impressed, especially with the great service offered by the airline. The attendants were incredibly attentive, and the complimentary services were totally on point. 2 meals were included in this flight: dinner and breakfast. I had the dinner which was actually very nice compared to Australia's quality of airline food, it was beef with coconut rice, had a lovely sauce, served with warm bread, salad and a creamy dessert which was all absolutely delicious. The second meal was breakfast but I decided to skip it and have breakfast at Hamad Airport instead. Landing at Hamad Airport, my bags were checked right through so I didn't have to worry about rechecking any bags in time like I did in Bali. I decided to have breakfast at one of the cafes in the airport which was very nice, I don't typically go for faux bacon but the beef bacon was surprisingly tasty. Everyone who knows me knows I love a good big breakfast, so that's what I had to go for! After breakfast I decided to just wait at the gate until we were ready to board. The next leg of the journey was the last 7-hour flight to Paris. Again met with lovely service from the attendants and a pretty decent meal. This time I opted for the vegetarian ravioli for lunch, served again with a warm roll, fruit salad and brownie dessert. I was already pretty exhausted from the journey so far so the rest of this flight was mainly spent sleeping, apologies to anyone who had to suffer through the snoring. Finally, I arrived in Paris, grabbed my bags and taken the metro to my homestay. A long and exhausting journey to be sure, but worth every second. Thanks for following along! Stay tuned for all of my upcoming adventures, cooking, learning & growing in Paris. Until next time, from Willoh.

I entered week 4 at Ferrandi Paris still feeling a little deflated and unsure of what to expect next. This week we focused on croquembouche, guided by Chef Simon Bienvenu. Our first challenge was the language barrier, Chef Simon didn't speak any English, so we had Chef Arnaud in the room to translate. Watching Chef Simon communicate passionately in French while Chef Arnaud translated in real time felt a bit like a pastry themed game of telephone, chaotic yet poetic. Despite the hurdle, the week went suprisingly well. I feel we gained a lot of valuable insight and practical tips from Chef Simon. We made two Croquembouche, a modern take on the traditional tower, and one shaped like an egg, fitting for the recent easter holiday. Both began with a nougatine base. Nougatine is similar to brittle, made from sugar, glucose and nuts. While hot, it can be rolled, cut and molded. We started by rolling and cutting two larger pieces of nougatine, then molded them, while still warm, into shape using a large easter egg mold. Since there weren't enough molds for everyone, we worked in pairs. Each half had to cool completely before the next could be shaped. If moved too soon, it risked collapsing. While we waited, we cut out the squares we needed for the "cube" shapes that would form the tiers of the tower. Earlier in the week, we made and piped two types of choux pastry, plain and chocolate, freezing them raw, which is typical in professional kitchens. Freezing them like this helps preserve their size and shape and reduces the risk of freezer burn or discolouration. Once ready to bake, we sprayed them lightly with oil to give them a glossy, egg-washed look. After baking and cooling, we prepared a caramel, which we poured into silicone molds before placing the choux inside. Once set, this created a beautiful, crisp caramel coating on top. I'd be lying if I said I wasn't terrified of burning myself with molten sugar. The caramel looked beautiful, but that pot was pure danger. Some of the plain choux were also filled with crème pâtissière for the top tier of the tower. Next came the decorations. For the plain tower, we used pastillage, a thick sugar paste similar to gum paste. We cut three different sizes of squares for each tier and smaller rectangular pieces to place between them. By the time we finished cutting pastillage squares I swear I could see geometric shapes every time I blinked. It was like edible oragami gone wild. For the chocolate egg, we created a base from chocolate and added chocolate "cigarettes" to resemble a nest. We first tried using chocolate filled balloons to create a rounded base, held between two making trays and wrapped to shape. The chocolate balloon experiment was going well... until it wasn't. One ballon popped with a dramatic bang and a splash of chocolate up Chef Simon's sleeve. That was the end of that idea, though it did give us a good laugh. So instead, we poured chocolate into a ring mold and carved it to the desired shape once set. Then came assembly. We used isomalt as our edible glue, starting with the nougatine structure. We stacked cubes from the largest to smalles, adding the rectangular tiers between, and glued them all in place. Then, we worked layer by layer, attaching the choux and decorations, finishing with gold leaf for a touch of elegance. The egg shaped crouqembouch was assembled similarly, gluing the halves together, adding choux from base to top, then setting the whole piece on the chocolate base, We arranged the chocolate "cigarettes" around the base to form a "nest" and complete the look. Even after all the prep, piping and panicking, watching my final towers come together felt like magic. Sticky, time consuming magic. Assembling the croquembouche felt less like pastry work at times and more like an engineering challenge. At one point I genuinely considered Googling "how to reinforce a sugar structure" or calling a structural engineer. Honestly, I think I've seen IKEA shelving with fewer assembly steps. When we finally stepped back and looked at the croquembouche, we let out a gasp... mostly in disbelief that it hadn't collapsed. Honestly, I half expected to return from lunch to find it in a sad, sugary pile on the bench, like a scene from a culiunary crime drama. All in all, this was a great week, one that also reminded me of home. Croquembouche is traditionally served at special occaisions, like weddings, baptisms, first communions, birthdays and anniversaries. My parents, Colin and Andrea, had one at their wedding, and finally creating one myself felt deeply meaningful. I was proud, but also a bit emotional, grateful for everything they've supported me through and helped me achieve. Thanks Mum and Dad, I wouldn't have beeen able to do it without you. Signing off before I eat another choux bun "for quality control." À bientôt, Willoh

Week 3 at Ferrandi Paris was very interesting, to say the least, and came with a lot of challenges. This was entremet and petit gâteaux week. Entremets and petit gâteaux are cakes and desserts typically composed of multiple components, these can include, but arent limited to things like mousse, praline, sponge, compote, and more. This week we were given ten recipes to pick from and focus on, I picked the Forêt Noire, (black forest), because it's one of mum's favourites and I was feeling nostalgic, maybe even a little homesick when, deciding what to make. Now, for reasons I'll delve into, I won't be naming the chef who taught this week. I was left feeling quite dejected and unsatisfied by weeks end, and in my goal to openly share everything, I need to be honest about the course and experience each week. So, lets dive into the issues this week presented and how I dealt with feelings of inadequacy and imposter syndrome. From the jump, things were rocky. Our chef this week wasn't as fluent in english as our usual chef for the program. We were given our recipes, formulated incorrectly and entirely in French. Now, don't get me wrong, translating a recipe from french to english can be incredibly helpful in learning the appropriate workplace language. But when you have an "international" class with students from all over the globe, many of whom don't speak a word of French, it speaks to disorganisation and lack of preparation. Given the time and money invested into attending this course, I personally found that quite frustrating. Due to the slight language barrier and poorly structured recipes, when we finally did start preparing our recipes, chaos erupted in the lab. For example, none of the recipes had the correct quantities of each component, forcing us to make the same recipe multiple times when one scaled up version would have sufficed. I had to ask about the layering of my dessert 5 times, and still got it wrong. Not only that but recipes for items like decorations (like the cherries you see on my Forêt Noire) weren't listed at all. Meaning if I forgot a component or didn't have enough, tough luck. All these issues, and more, culminated in feelings of inadequacy. I started questioning myself and my decision to come study in Paris. Was I just not capable of understanding or seeing the chef's vision? Was I not good enough to get there? Was I the problem? But this is where I have to say, no. As culinary professionals we can often get stuck in a mentality of comparing ourselves to others, striving to be better, striving for more but for all the wrong reasons, chasing someone elses idea of success. Something I've had to overcome working in this industry, is feeling like an imposter, wondering if I really belong in a kitchen, or if I have the resilience to keep going. I think many of us can relate to that. and I have to remind myself; I have put in the time, I do have the skills, knowledge and talent to carve out my own place and definition of success in the industry. So, to combat this mentality, I've found that taking a step back, analysing the situation and reconnecting with my core beliefs and faith in myself helps tremendously. By the end of the week, when I was feeling overwhelmed, I took that step back and came to these conclusions: When it comes to education, there is no one way to learn or teach. We're not always going to gel and understand every instructor. Personally, I'm a hands on, visual learner, so the lack of demonstrations or visual aids this week threw a wrench in the works for me. But that's not a personal failing. If you're doing all you can to learn and still aren't absorbing anything new, maybe it's up to the teacher to change their approach. When it comes to your inner thoughts and monologue, you have to maintain that positivity. I know its hard. But look at the facts: I've been working in this industry since I was 13. That's over a decade of experience, and thats no small feat. I got accepted into culinary school, in Paris! I came all the way from Darwin, 24 hours of flying and 2 layovers away. That means Something. Everyone is learning, all the time. And if you ever feel like you aren't doing enough or aren't where you want to be yet, remember that. Remember how far you've already come, and how much further you're going to go. With all that said, our class brought these issues to the school's attention, and they have addressed them by offering us an additional week of training with a Michelin starred chef, who will be teaching us entremets and petit gâteaux. Thanks for tuning in, coming up next: Les Jardins Château de Versailles. Until next time, from Willoh.

We are well and truly into the thick of it now, folks. I began my course at Ferrandi Paris about 2 weeks ago now, so here's what's been happening and how things went during the first week. We started off on Thursday, April 3rd. Those first two days, Thursday and Friday, were orientation days. We were shown around the school, had our uniform fittings, received our tool boxes and sat for presentations on the program we would be participating in as well as the final exam projects we'd be working on. The school is huge, spanning 4 floors with multiple "labs", 2 on campus restaurants where students are tested on their skills and an incredible library filled with resources that are sure to inspire. We had uniforms provided to us from Bragard as part of our tuition, chefs jackets, pants, aprons, hats and a pair of shoes. Which all have a great fit and feel to them, bringing a lot of comfort to our learning experience. We were also given our toolboxes, which are filled with anything and everything you could possible need for your time in the pastry lab, scales, spatulas, knives, scrapers, whisks, brushes... You name it, it's in there. On Friday, we arrived to the class room and began to go through the requirements for our creativity project. Essentially, we have to design a product, from start to finish, based on the techniques and recipes we've learnt in class. we were given a list of themes that we each had to choose from, for example there was a viennoiserie, a light chocolate, an exotic fruit, a spice dessert and a trompe l'oeil dessert, just to name a few. I picked the "red fruit" theme and you'll have to stay tuned to see the progress with that one. The same afternoon, our chef Arnaud Bonnefoy organised for us to attend a tea time at Hotel Plaza Athenee, a beautiful, grand five-star hotel where we tasted a variety of 6 different desserts and were given a tour of their pastry kitchen. Overall an incredible and inspirational experience. Come Monday we were ready for our first real week to begin, and this week was spent making tarts with chef Arnaud. Throughout the week, we worked in pairs and each group picked a tart or two to focus on. Monday through Wednesday was spent on mise en place (prep work), Thursday was about final touches and baking everything so it would be as fresh as possible for Friday, when we finally assembled and displayed the tarts. What was on the menu: Apple & Hazelnut, Strawberry & Rhubarb, Black Sesame & Black Berry, Apple Tatin, Lemon Yuzu, Buckwheat Orange & Chocolate, Rice & Apricot, Exotic Fruit, Mont Blanc, Honey & Honey & Reine des Prés. It was great learning from chef about the different techniques and methods behind making these tarts, drawing inspiration from various places and being able to bring it all together in a product. My personal favourites were the Apple Tatin and the Lemon Yuzu. Each tart has several components which we made over the span of the entire week. The shells and some fillings were made and frozen until we were ready to bake them, keeping them as fresh as possible for the final assembly day. Various fillings like curds, jellies and mousses were made over the next few days as some needed to be divided into moulds and frozen before we were able to use them. Overall a bit of a lengthy process but, definitely worth the wait. We then had the obligitory taste test followed by some group photos. Overall concensus was that the Apple Tatin, Black Sesame & Black Berry and the Lemon Yuzu were class favourites. And just like that, all that was left to do was take what we wanted home and set the rest aside for charity pick up. All of a sudden our first week was over and we all couldn't be prouder of what we had achieved. Coming up next week... Viennoiserie & Bread!! Thanks for following along! There is still so much to see, learn and experience, and I can't wait to share the rest of my adventures with you! Until next time, from Willoh.

In my search for adventure on the streets of Paris, few things have felt quite as enchanting as the idea of uncovering little treasures tucked among the weekend antique markets. There's something irresistibly romantic about strolling past stalls overflowing with forgotten trinkets, timeworn furniture, and souvenirs waiting to find a new home. During my second week here, I set off to explore the famous Saint-Ouen Flea Markets, a 40-minute metro ride from where I’m staying. As it turned out, I accidentally wandered into a more upscale antique market across the road from my intended destination. While not the spot I was aiming for, it was a beautiful detour. Elegant antique furniture, ornate frames, rustic pottery, and charming knick-knacks filled the stall spaces, all of it sadly out of my price range, but still a delight to admire. Antiques have always held a special place in my heart. Even when they don’t directly connect to your own story, they carry with them the weight of other lives. You can almost feel the presence of the hands that crafted them, the homes they’ve lived in, the everyday moments they were part of. There’s something deeply moving about that. Eventually, I crossed the road and found what had drawn me here in the first place: Les Puces de Saint-Ouen. These sprawling markets are often described as the largest flea market in the world. They’re a maze of narrow lanes and hidden corners, made up of over a dozen smaller markets, each with its own personality. From mid-century furniture, faded photos and postcards to glittering chandeliers, worn leather jackets, and rare vinyl, it’s a place where history, artistry, and curiosity collide. Walking through feels like diving into a living museum where every object tells a story. Despite spending several hours there, I only scratched the surface. In the part I did explore, the ground floor was filled with antique furniture, strange anthropology specimens, and odd curiosities. Upstairs, I found racks upon racks of vintage clothing, jackets, shirts, trousers, each one whispering a different decade. And then, my favourite corner of all: shop after shop of vintage vinyl. Any genre you could imagine, tucked into boxes waiting to be thumbed through. It felt endless. Watching others in their own treasure hunts was a joy in itself. It really feels like we’re in a kind of renaissance right now, where everything old is new again. There's something beautiful in the hunt: that quiet thrill of searching without quite knowing what you're looking for, but trusting that when you find it, you’ll know. That's all for this one! Stay tuned for my next post, Ferrandi Diary: week 3, entremets and petits gâteaux. More Parisian adventures to come! Until next time, from Willoh.

Hey there! It's been a while since my last post, and we have so much to catch up on. Over the next week, I'll be sharing more updates to get you all caught up on my time here in Paris. With only three weeks left, I can hardly believe how fast the time has flown. Let’s rewind to week 2 at Ferrandi Paris, bread and viennoiserie week! This week was taught by Chef Tony Doré, who was the head baker in the Olympic Village for the 2024 Games. Famously, his cocoa rolls were such a hit with the athletes that production jumped from 400 a day, to 800, and eventually to 1,200 rolls daily just to keep up with the demand. Not only did we get to learn how to make these legendary and incredibly delicious cocoa rolls, but Chef Doré also shared his award-winning traditional French baguette recipe. Needless to say, lunches were next-level all week. But now, the part we were all most excited for: viennoiserie. Chef Doré shared his recipes, techniques, tips and tricks for achieving perfect lamination and baking. Viennoiserie has always been a challenge for me, not just because of the technical finesse it demands, but also because of the climate struggles back in Darwin. I remember during my apprenticeship, the countless attempts at croissants that ended terribly because I didn't know how to properly deal with the recipe in our humid climate. Thanks to Chef’s guidance, I can finally say I feel confident with viennoiserie, and I have a much deeper appreciation for the precision and craft behind it. By the end of the week, we’d made 30 different types of bread and viennoiserie, and then came the most exciting part: we were given the freedom to create our own original product. And if you know me, the second I hear “create something new” , my brain starts buzzing. We had leftover brownie batter from earlier in the week, and I had a vision: a laminated loaf with a brownie layer braided into the dough. I got to experimenting, and for a first attempt at something completely new, it turned out delicious, all thanks to Chef Doré’s guidance. Another week down, and we wrapped it up with a big taste test. Other students joined us in the lab to see what we’d been working on, and we couldn’t have been prouder of everything we’d achieved. Coming up next at Ferrandi… Entremets and Petit Gâteaux! Thanks for following along, stay tuned for the next post “Homesick: the weight of missing home, friends and family.” Until next time, from Willoh.

I’ve had so many conversations about homesickness, with friends, family, random strangers, and everyone in between. What I’ve realised is that it rarely hits right away. Sure, there might be a few tears on the first flight, as it sinks in that you’re leaving everything behind to chase a dream. Maybe a few more when you finally sit down after a full day of travel, exhausted and alone in a new place. And definitely a wave of emotions after those first FaceTimes with loved ones back home. But the real weight of it, the deep, aching homesickness, tends to creep in later. Sometimes weeks, maybe a month after you’ve started your brand new adventure, it sneaks up on you. One moment you’re walking down a cobblestone street or pulling pastries from the oven, and the next you’re longing to share it with the people you love. Being immersed in a different language, culture, and rhythm of life has made me realise just how much warmth and grounding my friends and family bring me. I’m beyond grateful to be here, but still, a croissant would taste better if I could hand one across the table to someone I love. I find myself wanting to ask the girls back home: What’s the plan this weekend? Staying in? Movie night? Fannie Bay Super Pizza? Heading out? What are we wearing? Monnies for 1?? I miss the adventures we’d get ourselves into, late nights, long calls, the dancing, the drinking, the love. I know this isn’t goodbye forever. I left to follow a dream, to grow, to challenge myself, to build something. But it’s a bittersweet thing, leaving everyone you love to chase what you love. If there’s one thing I’ve learnt, it’s how vital it is to keep in touch with the people who hold you together. I don’t know if I’d have made it this far without the unwavering support of my friends and family, cheering me on from home with every step. Although I may be a world away, I carry your love with me every day, in quiet moments, in busy kitchens, and in every bite of something beautiful. I can't wait for the day I get to hug you all again and share these stories in person. With all my love, from Willoh.