Jane Bertch's French Ingredient

 

LUCY BURDETTE: I had been receiving the newsletter for La Cuisine Paris for quite a while when I noticed that its founder, Jane Bertch, was releasing a new memoir, THE FRENCH INGREDIENT. Of course I bought it, read it, loved it, and then wrote to Jane in Paris to see if she’d visit our blog. She said of course, and here she is today. I love her story and cannot wait to visit the cooking school.

Welcome Jane! One of the things I so admire about your story and this book is your ability to leave a close family and home and start over in a very strange place. Can you tell us a bit about this move and what made it possible?

JANE BERTCH: Lucy, I would like to credit my 20-something-year-old self with the foresight on that initial move to Europe almost twenty-five years ago…but the reality is I didn't have a plan other than seizing what seemed to be an exciting opportunity. I will, however, say that my mother always instilled in me the concept of ‘roots and wings.’ With strong roots that keep you grounded and connected, you can have strong wings that allow you to fly. No matter how far I have been, I always felt connected to home and family. 

While I cannot credit my younger self with a grand plan in those early days, I will credit her with being ready to take risks and to do so with childlike curiosity rather than fear. Many years later, I am indeed more measured in my decisions, and thankfully, my younger self still surfaces from time to time to give me a little kick when I need it!

LUCY: I’ve come away from reading your book (twice) with some very clear ideas about what makes Paris and Parisians so different. You’ve said things such as “in France, relationships are everything. Without them you will get nowhere.“ And “Paris is the kind of place that thrives on obstacles, and so do its people. The French also love conformity.” Could you tell us about a couple of the lessons you’ve learned and what it took to learn them?

JANE BERTCH: I learn every single day! Living and working in a very complex country is wonderfully beautiful and frustrating all at the same time. There are so many cultural codes I still have yet to discover, and most times, I discover them either through keen observation or, frankly, an embarrassing gaff! If I were to distill twenty years of experience into two key lessons, they would be the importance of presentation and time.

I have found France to be a country built on the art of presentation. You can see this reflected everywhere, from the care a vendor will take to arrange their products at the market, to the beautifully presented pastry in the shop window, to how people take care with greeting one another, to how a person will carry themselves with confidence when they enter a room.

And time. Time is sacred in France. Time to enjoy an undisturbed meal, time to enjoy a cafe with a friend, and time to curate a relationship. Things just cannot be rushed in France, and I have had to learn the hard way, especially when dealing with relationships. Relationships are gained, not given - and only through time and trust.

LUCY: Your decision to start a cooking school in Paris is so interesting to me because up until that point in the book, you barely mentioned food or cooking. I would love to hear more about how a cooking school became the dream of your lifetime (so far!)

JANE: I love to share this part of my story; it’s one of the reasons I decided to write The French Ingredient. Until December 31st, 2008, I had never considered opening a cooking school. I surprised everyone, including myself, when the idea slipped from my lips at a festive NYE celebration with friends. I didn't know how important being in a kitchen and making a meal with others would be for me. I grew up in my grandmother's kitchen, where everything in our family happened around her table. Later in life, in some way, I now see that I recreated this in the form of La Cuisine Paris. Food is just but a vehicle - a vehicle to express, to share culture, to share stories, to commune, to connect. 

So this wonderful idea chose me, I didn't choose it - and my answer to that is sometimes you end up where you are meant to be. I believe (thanks to Elizabeth Gilbert’s book Big Magic) that ideas are life forms. They come to us every day, and it is up to us to act on them. Some whisper to us, some downright scream! But we only ever hear them in their fullest when we can get quiet within ourselves. 

So, my dream actually started as a vision/idea, and the ‘dream’ was to realize the best possible version of that idea.

I love to share this with others because I have seen so many people who felt unfulfilled and frustrated with finding their ‘dream’…sometimes that spark inside of us is yet to happen, but it can come at any point and any age. And let me be living proof that anyone can do anything!

I hope to have a few more sparks to bring to life.

LUCY: And finally, what kind of a cook are you and what are your favorite things to eat in Paris?

JANE: I will be the first to admit that on a daily basis, I am an ‘efficient’ cook - you can read into that, meaning easy, simple meals to fill a purpose. I don't really take pleasure in cooking unless it is to share with others! I do love to eat out, and while I love most types of food, I particularly enjoy a nice classic French meal. I’m a creature of habit, and you will find me ordering the same type of dishes over and over. I can never pass on an oeuf mayo, and if there is a steak au poivre with frites (fries) on the menu, I am most likely to order it…. with a nice glass of red wine, of course!

LUCY AGAIN: Jane will be stopping on to answer comments and questions (from Paris!), so please say hello!

You can order The French Ingredient here.

About La Cuisine Paris:  

La Cuisine Paris is a French culinary school in the heart of Paris. With a team of classically trained French chefs, we offer cooking classes and food tours in English. We welcome visitors from all over the world with the focus of sharing food and culture.