I’m almost there.
Nervous? Of course! Excited? Definitely. My bag has been packed, repacked, and re-repacked several times by my anxious mother. She has been velcroed to my side, giving me, “I’ll never let go Jack,” kind of hugs, and imagining the worst case scenarios for my trip. So far I will miss my train connections, someone will probably steal my passport and money, and I will end up lost, helpless, and stranded in some dark alley of the Munich airport terminal without any means of escape. She loves me and I am her 23 year old baby. Once I am there she will breathe easier. Maybe.
I’m off to Germany in a few days to intern for a hotel resort and spa in the Bavarian Alps. For the last few weeks, I’ve been running errands, making phone calls, and trying to make sure all business has been taken care of while I am on the other side of the Atlantic. I’ve been struggling with the sch’s and ich’s of the German language… I tried the CD set, but it isn’t really sticking. Honestly, I can’t wait to be somewhere, where I don’t understand what everyone else is taking about. When I work I prefer shutting out the “unnecessary” and focusing on whatever it is I need to complete. So being surrounded by a different language will make that all the easier.
Karotten, Sellerie, und Zwiebeln. Carrots, Celery and Onion, also known to the technically culinary as, “mirepoix,” are the basic ingredients used to make soups, stocks, sauces and stews; as a bed for a roasting chicken, and what I used to practice my knife cuts when I first started at school. They are my familiar kitchen friends, no matter the language. I’m ready to fully absorb myself into a different culture, environment, and kitchen. I know that the work will be hard, and I will be tired. But I think that is why I chose to go to Germany. I want to be stretched and placed in unfamiliar territory. I hope I do well. I’ve been doing a lot of hoping - actually I take that back - praying, for the best. This is an incredible opportunity and I am one incredibly blessed girl. I am going into this with an open mind, eager taste buds, and empty notebooks to write down everything possible.
As I type this I am actually really excited about the rye bread. Europeans know how to work with rye… It is hardy, chewy and ridiculously good with a little butter, strong cheese and a fresh slice of tomato… Oooo yes… My mouth is already watering at the thought.
Oh and by the way this will be my first fall… Real fall.
So make way: I aim to jump into a pile of leaves :)
Am I there yet?
