I need to put you in an envelope.

"I need to put YOU in an envelope, said Stephanine, an Administrator here at the Culinary School.  She
is German and French is her second language,  English her third.   She was referring to my two certificates, one in French, one in Culinary cooking.  I'm thinking, I so don't deserve the French certificate, it wasn't what I expected.  What do I mean by that?  I mean I was in cooking school, my classes focused on the vocabulary of a chef!   Want to know about Mouton/Lamb, Porc/Pig, Bouef/Beef or Veau/Veal?  How about all the parts of the animals?  Then there is 22 regions in France, each unique, each having a culinary speciality. I had to learn all the utensils in a kitchen, for culinary cooking and pastry. Quantite, Ingredients, Preparation... blanchur, braiser, griller, pocher and sauter.  Did you know the #1 person in the kitchen is
"Chef de Cuisine", directly below, second in command, the Sous-chef... from there the flow chart goes
lateral, each chef assigned to a specific task, like pastry, fish, beef, etc.  I asked, how do you get the chef
title?  I thought a degree, certificate, a few years just washing pots and pans.  No, its merely a title for the
person, who is #1 in the kitchen, viola, the chef!   I now consider myself a chef, of my home, and no flow chart below me, I do dishes, all the dishes.  So, I am thinking, no badge, pin, crown, I really really like
tiaras.   I vacuum wearing one, to Yo Yo Ma.
So if you want me to take you to a French dinner, I am your gal.  If you want me to tell you, in French how
to make a crepe, I'm your girl.  If you want to catch a train, a plane or rent a car,  you are so on your own!