It felt unreal to me when I realized 2 weeks of my internship already went by. I’ve finished over half of the analyses for my project and after I asked my supervisor for feedback, he said the project was advancing at a good pace. It did not stop me from questioning everything and comparing myself to everyone in my research team; each presentation at the weekly meeting was so intricate and technically thorough.
I did remind myself of the constraints of my project: I am a student still finishing her bachelor’s degree surrounded by PhD students and postdoctoral fellows. I started working very recently compared to others and I only had 2 months to accomplish something meaningful. This did not mean I threw away any ambitions related to my project, but I remembered to make the most what I had and still stay realistic.

The one-hour lunch breaks in France do help getting through the work day! Everyone at the table speaks French, so it is a great opportunity to immerse myself in the conversation. People often talk about food, politics, academics, etc. After a few weeks, I find it easier to inject myself into the conversation, but I do get lost when there are cultural references or people speak quite fast. My supervisor David and his colleague Emilie have been especially welcoming and made it easier for me to integrate. They introduced me to a wonderful bakery which is an 8-minute walk away from my workplace.
Whether in Pittsburgh or Paris, I’ve often looked forward to a sweet treat at the end of a long work shift or study session. In France, there are so many patisserie or pastries to try. One of my favorites is millefeuille; the combination between crisp and flaky puff pastry layers and a silky vanilla pastry cream is perfect. Another one is religieuse; two choux pasty buns stacked on top of each other made to look like a nun. Each bun is dipped in chocolate ganache and filled with either chocolate or mocha pastry cream.

Of course, the easiest conversation topic for me when it came to my French colleagues was asking them what their favorite pastry or cheese was. Most people found it very difficult to give one answer, which makes sense; there are bakeries and pastry shops on every block with many different options available. Buying high-quality bread and pastries from bakeries is a tradition embedded in the country. There are viennoiseries, which are often eaten for breakfast and a small afternoon snack; an example of this is the croissant. Then patisseries, on the other hand, which are sweeter and more heavily cream-based, are eaten as desserts every once in a while rather than daily.

During the Fête de la Musique, a festival in France where music plays live on every street, my friend and I tried ice cream from Amorino Gelato near Galeries Lafayette, a popular shopping center. My ice cream had blueberry cheesecake and chocolate scoops with gianduja and a chocolate macaron on top, while his was caramel ice cream topped with chantilly cream. All in all, it was expensive but really good gelato and novel in a way.
On another occasion, after I researched a new biological analysis tool and started creating scripts to analyze and group patient data in new ways, I was quite overwhelmed and needed a break outside. Usually, I would cook and bring a lunch, However, with the intense heatwave and not wanting to heat up the kitchen, I had been purchasing €2.00 sandwiches for my lunch. But that afternoon, I decided to try a French bistro near the workplace. Besides the amazing salad, the chocolate mousse was lovely.

The promise of a treat or reward is a great way to stay motivated with work or studying. It does not always have to be expensive or even cost money, like in my case. Sometimes, it can be watching an episode of a show, taking a walk in a park, or even a hangout or conversation with friends. And even if it does cost money, it is important to plan it to some extent to avoid overspending; I told myself that I would get a full formule at the bakery (sandwich/salad, pastry, drink combo) at most once a week. Knowing that this day would come every week keeped me motivated and helped me control my spending and cravings. I’ve applied this principle in Pittsburgh and carried it on to Paris.