Monday, September 5, 2011

The Interview

The scene:
Chez La Mom. Paris 75016.

The Players:
La Mom, Big Cheese, and Boston Au Pair girl are sipping espresso and snacking on macarons from Ladurée.

The Story:
La Mom is hiring an au pair. Boston Au Pair is our third, and final, candidate.

Boston Au Pair:
She's in Paris studying to be a chef.

The Interview:
La Mom starts by asking the typical questions:

1. Why did you choose to be an au pair?

2.What are your child care qualifications?

3. What's the most important aspect of an au pair's job?

Then Big Cheese decides it's time to get down to business. You know, time to ask those really important, heavy duty questions that only a French person thinks of. Questions that, depending on one's answer, will make or break the interview.

Big Cheese: So what do you bring to the table that's different from the other applicants?
(Sidebar: Key word here is 'table.' French code for 'let's talk about food.')

Au Pair: My love of French food and pastries. I would really enjoy teaching the French Fries how to make homemade madeleines, financiers, and canalets for their goûter. Homemade is so much better than the store bought stuff (slight nod in the directions of my macarons). 

Big Cheese: The French Fries are going to adore baking with you. La Mom can't bake for all the cheese in France.

La Mom to self: Merci chéri.
(Sidebar: Boston Au Pair just scored major points with that answer. Who knows what a canalet is anyway, unless you've visited Bordeaux?)

Big Cheese: So what signifies a quintessential French meal for you?

Au Pair: A steak au poivre, for sure.

Big Cheese looks at me and winks. Then he goes in for the kill.

Big Cheese: Really? So how do you cook a steak au poivre à la francaise?

Au Pair: With crème fraîche.

Big Cheese: Anything else?

La Mom to selfC'mon Boston Au Pair. Show the snobby Frenchman you know your stuff.

Au Pair: And cognac, of course.

Big Cheese: And what about dessert?

Au Pair: My personal favorite is a moelleux au chocolat. The secret to getting a perfect moelleux is to add three eggs to the flour mix one by one. Never all at once. There's absolutely no reason to hurry when cooking.

Oh là là. I think we have a winner.

Big Cheese raises his eye brows, let's loose a typical Gallic shoulder shrug, sticks his chin out in that oh-so Parisian way, and says under his breath to moi, "Pas mal!"

Wow, Boston Au Pair seems perfect.

Wait. Maybe too perfect. If a way to a man's heart is through his stomach, and the way to my children's hearts is with homemade pastries, then La Mom's got some serious competition.

The dilemma:
Help La Mom. Does Boston Au Pair get the job? Is she a threat?
Speaking of French food, check out Lucullus Succulus for delicious easy-to-make recipes and healthy food tips for kids!

Lucullus Succulus plus que jamais dans son assiette ! Encore plus pédagogique, toujours aussi gourmand, à découvrir ou redécouvrir, le premier magazine de cuisine pour les enfants.


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