The first thing I had when I got back home was to have dinner with my mom at one of our staple Korean BBQ restaurants. My mind, my body, and my tongue was craving the sweet marinated pork that is cooked right in front of you, as well as the spicy bean soup that Koreans regularly eat with rice. Yes, I am a Korean at heart, and I absolutely love Korean food. Dinner, I must say was amazing. It was just what I was craving, what I needed; just like my craving to come back home and be with my family and friends. I overate, and got the full effect of food coma, just as I had gotten the overwhelming feeling as I stepped off the plane in Korea.

I can honestly say that I savored every bit of my food, just as I savored every feeling, and high I got as I met up with my friends again the slept in my own bed.

A few days in, I was still in that same high; granted, I was sleepwalking through most of the day because of the time difference, but I was so glad to be home as things didn’t feel that different. Then one morning, I just craved chevre chaud like mad. I was tired of all the rice, all the asian sauces. I needed my cheese, and bread, my chevre chaud salad. Yet, it is nowhere to be found in this city let alone country. And just like how I miss a few aspects of my life in France, this craving for my chevre chaud did not and has not gone away. I could probably get some here and make my own version of it, but it won’t taste the same. Unfortunately, this craving probably won’t get satisfied until I get the real deal again in Paris.

My life is currently in two extremes as I am enjoying my old life, but desperately missing my life in Paris as well. I wouldn’t say I am in serious withdrawal but I am definitely in a limbo stage right now. I guess, time will fix all that.

I knew I was leaving, and the anticipation had been riding up from weeks before, as I tried to enjoy every last things: last weekend, last work day, last time I was to go to this restaurant, or that bar. I tried to savor the things I was going to miss when I left as I fit as much things I could into my already full schedule.

But I was also ready to leave; I was excited to see my family and friends again and go back to my earlier lifestyle. It was bittersweet, especially because I realized how attached I have gotten to Paris and my life here.

I really felt this on my last few days of work. Being that a lot of the employees at my company were on vacation, the office was relatively quiet all day, giving me a lot of time to think. As I looked around my office, it hit me just how much I had ended up becoming a part of this team. There may have been language barriers but I had gotten to know each of the team members personally and vice versa. In every new environment, one always surrounds themselves to create a new family, and that’s exactly what I had unconsciously done during my 8 weeks in Paris. Eating lunch everyday at the office kitchen with the others, going shopping with my fellow intern Rose, and just being in the office for 9 hours a day with everyone all culminated into my integration.

 It was weird to say goodbye on the last day. Waking up every morning to come to work had now become a habit and I could not possibly imagine not coming back. It was nice to know that I had finished working, but I simply could not imagine not coming climbing the three flights of uneven stairs in the morning to the colorful lime green door that held our office. The white walls, the sound of keyboards rapidly typing away, my intern and friend Rose whom I would crack jokes with, and my beloved Nespresso machine. I left awkwardly, thanking everyone for the experience, and giving bisous to every employee. As I walked out the door, it felt like another Friday, where I was leaving on another weekend trip expecting to see them back on Monday. Looking back, it still feels like that, and even though it doesn’t feel weird that I am not going back to the office, it feels out of the norm to not the see the things I had been seeing everyday for the past two months.

 It was likewise, saying bye to my friends at Intrax. All of us were in sort of a daze, and as we said goodbye to half our group after our farewell dinner, none of us really said real goodbyes. It felt like we were going to see them for dinner the next day, when most were going their separate days starting that early Saturday. I still feel that way and probably will for a little bit. But not saying goodbye was not weird for me because I know I will see most of them again very soon.

It truly was bittersweet to say the least.

mmmhm I really need to learn how to make this.

I have a little over a week left and when anything is coming to an end, it is natural to take some time, become introspective, and just reflect on the experience that I have just been through. Looking through all the weeks in Paris, my journey cannot be better described than the process of making true Italian lasagna. 

I have had one sloppy meatsauce layer of adventure after another, week after week, day after day. I have been able to find stable ground with my friends and family who have supported me throughout the weeks like each layer of pasta that give height to the lasagna. This is even more so because with each success and mistake, I have been able to learn more about myself and discover just how far I can push my boundaries and keep growing as a person. The cheese that I add on are just a little taste of the mini cultural delights that I was able to experience in such a new environment.

After this trip, I learned what it really means to live abroad while working. I got a real sense of the pros and cons of working abroad yesterday during our guest speaker session for our Global Skills Training. One French, and One American, both entrepreneurs. They were ambitious, smart, driven, with outgoing personalities. Listening to their stories of how they ended up as entrepreneurs, it really made me realize that anything is possible as long as one has a desire to always learn, try new things, and follow through on their ideas.

 So, a couple of things that I can say for certain:

Honestly, I still want to work abroad for a couple of years after I graduate from college. Most of my friends back home talk about going directly to graduate school but I want to build up my work experience and actually have a chance to live in the “real” world before going to Business School. It was great to hear stories from such a different kind of grown-up, who didn’t have a clear road on what they wanted to do as a career from when they were 18 years old. I’ve always been unsure of my future career path and hearing a success story from someone with a similar career track really reassured me that I could still be successful.

I have also learned that I am more interested in the operational section of work. I am not the kind of person who can just sit and work in front of a computer all day; I need to lug boxes, to plan, organize, and to do something that involves me moving around.

I think the most important things that I have gained are that I have been able to cross out more things on what I don’t want in my future career path. A real important aspect that I found was that through this blogging experience, I realized just how much I enjoy writing and doing more freelance-oriented work. I think it would be interesting to try out an internship in the future that involves me writing more.

Like every bite of the yummy lasagna, as it rolls around in my mouth, the mixture of the chewiness of the pasta and the slight sloppy feeling of the meaty sauce, everytime I fell and everytime I’ve gotten back up, stronger, I would not trade my experience in Paris for anything. I’ve gained a lot of invaluable knowledge about myself and Paris this summer that will only help lead me in the right direction in the future.

The final week will be bittersweet; I am excited to end this chapter in my life and go back home to what I am familiar with (I never say it, but yes, I am truly homesick) but it will be sad to leave this place behind, where I have started to settle down, and build a new life and memories.

As always, no regrets.

One great thing about working in Paris is the easy access to travel around Europe for relatively low costs. Last weekend, six other Intrax interns and I left for the Emeralde Isle for 3days and two nights. It was the perfect place to visit over the weekend because the city of Dublin is quite compact with just the right amount of places to visit.

On Saturday, we walked through the streets and did what most tourists come to Dublin to see: St.Patrick’s Cathedral, the Guinness Storehouse, and the Temple Bar to name a few. Although the weather was dreadful, I really got the sense of how laid back the city is with so many entertaining characters that live in the city. On Sunday, we took the Dart train to the countryside of Howth, which is a fishing port with amazing landscapes that you imagine of when someone mentions Ireland. All in all, the trip was amazing, and I was able to re-experience my love for backpack traveling. The travel bug is back in me and my feet are twitching to go someplace new again.

During the trip, we decided to name each other as animals. So I am going to dedicate this program to describe in short how each person from this Ireland trip made the experience amazing.

Mathilde – my lovely lovely roommate—she is like the banana she eats every single morning for breakfast. She is tall, everything lanky, and beautiful. She’s got the soft, fruity personality that you can never get enough of.

Hibba – she is a chocolate macaron. Not only does absolutely loves macarons, but her personality is like one too. From the outside, she’s quiet, hard-shelled, but once you take a bite of her, she is soft, sweet, and has an addictive personality like a macaron.

Carrie – She has the personality like a sweet and sour strawberry tart. She is the sweetest person I’ve ever met like the strawberries that fill up the soft center of a tart, but she is also such a strong person who is motivated and holds strong values like the base of a tart.

Haitham – as he is lactose intolerant, he is Amorino’s soy chocolate gelato. He really is one of a kind—he is a nervous laugher, always smiling and laughing as he tells one story to another.

Kinleigh – She’s like a fruit parfait; she is fresh, fruity, and always showing a new side of herself to me everyday. Like the dessert, the different flavors always surprise and satisfy me.

Chris – He’s like a chocolate éclair. He’s funny, and juicy on the inside. Behind his built figure, he really has one of the nicest hearts you would ever imagine. If you’re feeling down, just like the creamy chocolate éclair, he will always find a way to make you feel better anytime.

These are not everyone in the program, but I think you can get a real sense of how unique our program is and how well we mesh together. This has made my trip infinitely easier; I have been able to depend on them for any obstacles I had to face in France, and knowing that we are experiencing this adventure together makes me so thankful.

But enough about my weekends.I feel like I have been talking about Paris as a tourist too much, when that is far from the truth.  

What does take up about 80% of my time here is my fabulous internship. I am currently interning at Ballou PR, a public relations company specializing in high-tech and bio-tech companies. I don’t have any PR experience, so I have been learning something new every day and making new connections. But moreover, I feel like I am getting the true experience of working in a small company overseas, a truly unique experience from any I have had before.

Our office is in central Paris, and it’s in what I would probably describe as a large apartment. There are four big rooms, each housing three to five employees and interns set up to work, and also a conference room that doubles as our kitchen and dining room. Honestly, I love the atmosphere of our office. It is so different from the kind of company I have worked for in the past, and along with the Global Skills Trainings that Intrax offers every week, I have come to do a lot of thinking about what I want to do in the future and where I will fit in the “real” world.

I really enjoy that I am working in such a family-like environment. With just 14 people running this office, I was immediately welcomed and treated like I had been a part of their company for a very long time. Everyday, I get to know my co-workers even better and feel more and more at ease at what now can be considered my second-home. Lunchtime is great; since our office has a kitchen, we all tend to buy takeout food and bring it back where we all sit around the dining table and eat together. It’s a great way to bond; you’re not just co-workers, but also you’re friends with each other, and you can joke and laugh about anything. Interestingly though, this is really the extent of to where my personal and work lives mix here, because, unlike the Korean culture where I interned last semester, people tend to separate these two parts of their lives pretty clearly in Paris despite the friendly relationships during work.

I also absolutely love how closely I get to work alongside the president of the company. It is a completely different experience when you can simply walk up to her desk and ask her a question regarding a project I have and I feel like an invaluable part of the company when she directly comes to me to not only give me assignments but takes interest in how I am doing personally. I realized that this is one thing that I really appreciate about working in a small company and I would love to continue working in a close-knit work environment in my future career.

Work itself is very interesting. I am learning all the foundations for PR. I don’t necessarily want to go into the high-tech or bio-tech field, but I learned that I mesh well with the PR is industry. It is rewarding to start a project, research, analize, and follow through until the end and see the behind-the-works rules of public relations. After interning here, I am absolutely sure that I will be able to jump right into another PR company and be a key contributing member by speaking out my own ideas from what I learned here.

With work going so smoothly, I truly have nothing to complain about. Like the perfect dessert from Laduree, the pistachio cream  swirled in with the raspberry fruitiness and slight tangy flavor, I feel like I have added to the company’s unique character by bringing in my own personality. Work is like dessert. There is the smoothness of the taste that rolls around in your mouth, with just a hint of zest that makes each dessert what it is, just like the people in the company truly make Ballou PR.

And I am enjoying every spoonful of it.

I finally learned what French food really is. I used to sort of group the Italian and French food together thinking most people in France eat pasta, pizza,  and hot dishes. But French food is heavier, with more protein, and lots of cheese.

Oh yes, all the cheese.

Let me preface by saying that I used to hate cheese. I couldn’t eat any of it, and didn’t see why people loved it so much. But as my taste buds have changed, I am learning to appreciate all the different kinds of cheeses and the foods that go along with each type. I recently discovered du fromage chevres chaud, which is basically like oven baked goat cheese that people put on toast in salads. It’s got a strong, distinct flavor that really makes the salads come to life without overpowering it. All the girls in my group absolutely love ordering this salad and it has become a staple food during our lunchtime.

But we’re talking about cheese, so I’m going to give it the love it deserves and talk about the beauty of fondue. Because that was when I truly learned that what makes cheese amazing is because it goes well with or on anything.

There is this awesome restaurant in the Montmartre area of Paris that serves aperitif, entrée, fondue, meat, dessert, and an unlimited amount of wine in biberons (baby bottles), all for just 18 Euros. The reason it is so cheap, is because the wine is served in baby bottles, which cuts down the tax that restaurant owners put on the guests for using wine glasses. The restaurant is tiny, and probably would be easily missed if it wasn’t for the long waiting line outside. There are two long communal tables, allowing for strangers to eat together and talk—a perfect place to meet new people in such a fun atmosphere.

in front of the restaurant for kinleigh's bday!

So, fondue is made with three different cheeses: swiss, emmental, and le gruyere. As this big pot of melted cheese burns in front of you, it truly is a wonder how anyone thought of such a brilliant idea. Most people dip bread into the cheese, specifically baguette. It just makes everything, and I mean everything taste better. Everything is hot, and coated with melted however-you-want-to-describe-the-smoothness-of-cheese. It is definitely heavy on your stomach, but you don’t care because it’s just too good to not keep eating. Most people at the restaurant have the appetizers before fondue, but we asked for another plate so we could dip everything with cheese. This includes, but definitely is not limited to saucisson, cheese blocks, and even pickles. Yes, it’s true, and yes, it’s amazing.

wine in biberons

birthday girl

continuing the fun at a bar nearby

And how can one forget the wine that comes with the fondue? As you all drink the immense amount of this social aide, you are sure to feel warm and happy in about five minutes. When you leave, you are just a little too full, especially from the variety of desserts, take a nice breath of fresh air that does not smell like kerosene, cheese, or meat, and you are just giddy enough as you leisurely walk down the hill to find yourself a nice bar to top the night off.

That is what life is like in Paris. The restaurant really captures the ambiance of the way people treat food here. They enjoy it ; appreciate it. They take their time to savor each taste, and all in all, whichever restaurant you go, you leave feeling satisfied.

There are definitely no complaints about the amazing food here in Paris. All the wories about calories and eating late don’t seem to matter.  Because who would give up the opportunity to eat cheese? Really?

My friend Hibba, absolutely loves macaroons. For her birthday here in Paris, she really wanted a macaroon tower cake that we saw at this delicious and famous patisserie called Laduree. But as it cost 300+Euros, that idea was quickly thrown out the window and instead, we bought as many assorted flavored macaroons as we could with 60 Euros.

Now, I’ve had macaroons before. They never really appealed to me.  But oh the beauty of these little treats. Each was a different color, with its distinct flavor, and just melted on my tongue.  

Like macaroons, everything in Paris is just a bit better.

 We continued on her birthday celebration in true Parisian style, devouring macaroons as we went and happened upon one of the most exclusive clubs in Paris. It also just so happened that the Black Eyed Peas were making a surprise concert at the club. We got to see Will.i.am. perform for free. Only in Paris would this happen on a random Thursday night and Hibba, consequently,  got one of the best birthdays of her life.

the girls at the fontainbleu chateaux

one of the master chambres in the chateau

Haitham pimping it in Fontainbleu

And that is how our weekend started off. We continued on to do more cultural things on Saturday as we traveled to Fontainbleu and the famous INSEAD Business School for one of Intrax’s sponsored trips. I have to admit, I wasn’t too crazy about going to an information session of INSEAD on a Saturday afternoon but I was pleasantly surprised. It did exactly what Intrax aimed for this experience to accomplish: to start us thinking of our options in the future, evaluate what we’d like to get out of our international internships, and see the numerous possible paths one can take after graduation.

True to its reputation, INSEAD was amazing. Personally, I would find myself hard-pressed to study Business in such a small town, but otherwise, the program itself is truly hard to reject: a one-year Master’s program with a huge diversity population in the best business school in Europe. The fact that it’s 40 minutes away from Paris is also a true bonus. I never realized the numerous steps and research one has to do in order to apply and go to Business School. This visit prompted me to seriously begin to think about how I can match up what I would like to do as a career while building my educational background.

On Sunday, we went to a different district, called Bercy, where out of nowhere, popped up this little village with adorable shops, restaurants, and 33 cinemas in a huge open area. It was such a quaint region that noone would ever guess its existence. Paris holds many mysterious flavors within each “arrondisement”, just like the macaroons: there are some quiet areas, some party areas, some culturally diverse etc.. Each area, adds a little perspective and a different taste.

Everything seems perfect in Paris, and it just keeps getting better.

Like the strong smell of the espresso, overwhelming is the only word that can describe my first week in Paris. There were a lot of things to get used to; getting used to living in smaller spaces, experiencing an immense amount of culture shock landing in Paris, taking coffee breaks in mini cafes, learning the difference between working and living in Paris and studying abroad in France, eating dinner at 10PM, and being exhausted after work.

Ballou PR, the company in which I am interning at is also overwhelming. The great thing is that I am treated like a real employee in this small but driven company. From the first day, I was given an insurmountable amount of work. But I am happy to say, regardless of the stress and pressure, that I am learning so much about an industry in which I hope to break into. As each day passes, I feel more at ease at work as I gain my momentum and start thinking like a PR employee. Like everyone else at the program, I think we are thankful to be so challenged to keep pushing our boundaries. It is refreshing, like the bitter coffee taste on my tongue, to work in a company alongside employees who are so motivated to succeed.

amorino gelato in the maraie on Sunday

hanging out along the seine during la Fete de la Musique

alix and i enjoying the sun, wine, and music

During the week, it is all about work. Nine-hour work days are not easy, and by the time I get off work at 7PM, and find myself tired , it disappoints me a bit to say that I don’t have any urge to go out and “see” Paris. But of course, that is what the weekends are for. Sunday was La Fete de la Musique, where all over the streets of Paris, different musical groups perform. Like other young Parisiens, the Intrax Intern Abroad group sat along the Seine, drinking wine and champagne in daylight, listening to music, and laughing at each other’s purple-tainted lips. It was, a liberating moment, when, after a week of work, work, work, we were finally appreciating where we were. Paris.

No, PARIS.

I have learned that the key to really discovering and enjoying working and living in a foreign place, is to go outside your comfort zone, take some chances, and be open to new things. A fellow worker at my office offered to go get a quick drink at a nearby pub after work. At 7:30PM (really, it was broad daylight) I found myself with two choices:  try to make it back to the FIAP in time for dinner or throw the rules out the window and make a night of it. 

            We jumped on the metro and went to a whole new district of Paris where I discovered some good-old Chinese food for a really great price, eating while talking and getting to know some Parisiens. However spontaneous this was, I have to say, it was one of my best nights yet in Paris because walking through the streets and speaking in French made me feel like I was, for the first time, taking the time to really learn about Paris as a person living here. It was from this point on, that I realized what I needed to do as an intern here.

               To keep this amazing experience going, I must get out of my comfort zone and meet new people through different connections and like the French way of lifestyle, take it easy, relax, and go with the flow.

this is why we take hours to walk from one place to another...

And while sitting here at a café with my espresso, as I write this, that is exactly what I am doing. And I absolutely love it. The next seven weeks are going to go by so fast and I want to be able to take as much of the Paris air in as I can.

just for those nutella lovers... i can't get enough of it. look how MASSIVE it is!

My favorite dish

I am always in search of the perfect creamy seafood pasta. I never used to like creamy foods especially creamy pasta for that matter, but after indulging myself with delicious pasta after pasta with all sorts of flavors while studying abroad in France during fall 2006, I was forever hooked. There is the garlic based cream infused with grilled salmon, or the classic carbonara, and my favorite yet, the creamy seafood pasta that is overflowing with mussels, scallops, and shrimp. The kind of pasta I ate in Cannes was not what you would find in Macaroni Grill or Olive Garden. The perfect portion of linguine pasta would sit in a bed of thick, off-white creamy sauce, rich in flavor that was soon to explode in my mouth as I would enjoy the very first bite. The seafood would be cooked just long enough so the meat was tender and fresh as it sat waiting to be eaten. After the pasta was done, I would dip the house bread generously into the left-over cream sauce, and savor the taste with a nice glass of red wine. It was, simply put, my experience of heaven.

I like to look at my upcoming experience as that perfect plate of creamy seafood pasta. All the different ingredients, simple by itself, but when put together, creating an incredible dish.

The linguine pasta cooked al dente, represents myself about to embark on this experience. Al dente—to be cooked to its firmness not to the point where it is hard, offering resistance to the bite, while still being cooked through—is what I hope to be as I board the plane to France. I want to be as fully prepared for this trip as possible, to give myself confidence and control that I will be successful in this program, but skill keep that chewy-pasta texture by keeping myself open to all the experiences and obstacles that I am going to face. If the pasta is not cooked just right, it will not give the 100% satisfying experience to the person eating it. Just like the pasta, I want to be cooked al dente, or have the right mindset to make the most of my experience.

The thick, rich creamy sauce that the pasta would bathe in is what adds flavor to those perfect noodles. The perfect flavor would have a great blend of cream, butter, milk, and other flavors that will make it distinctive. Ballou PR, the place where I will spend the majority of my week days at will help make this flavor in my life. I am excited to hone the skills needed for public relations, and learn what it is like to be an international worker, refining my knowledge and experience more and more everyday, like the cream sauce slowly coming to a nice boiling blend. The Intrax Intern Abroad program would help make this taste too, with the trips they are offering and their support while I learn to be independent and self-reliant.