This Castelmartinois, holder of a degree in classics, decided to move to London, with a temporary job and a small suitcase in hand without suspecting that he would meet his partner, Kush, and that the stay would last 3 years. Having returned to Paris in the meantime, it was in 2019 that Kush received a transfer offer to New York and in 2020, the couple left France for Uncle Sam’s country.
“Covid helped me reorient myself”
As soon as we arrived, our two expatriates found themselves confined, Pierre had no job, and no one was recruiting. Thanks to this forced break, he realized that he didn’t like his job, and questioned himself about what he really wanted to do. The answer quickly became apparent to him: Pierre wanted to teach and share his culture while meeting people. Recruited in the fall of 2020 as a teacher at Coucou and he has since participated in other projects and joined the administrative team and his current position as director of operations.
By teaching French, Pierre confesses to being in a privileged position to establish a cultural bridge but also to having incredible luck. Surrounded by Americans on a daily basis, while working with French people in the heart of the Little Paris district, Pierre explains to us that he finds himself in a fairly comfortable cultural in-between. He confesses that one may have the impression of already knowing the USA but it is still a country quite distinct from France, and the complete list of differences between the two countries is very long! If he has to remember one, which he still hasn’t gotten used to, it’s the difference in scale!
“Cooking is a language that is foreign to no one, I have made it my preferred means of cultural exchange. »
During his returns to Ain, Pierre admits, at the risk of appearing like a glutton, that eating is one of his priorities. He tells us that he often invites himself to visit family and friends. “There is something special about eating someone’s cooking, and meals are a special moment of conviviality to reconnect, both to your culture and region of origin, but also to people you don’t know. don’t see it very often. In the USA, I share French dishes and traditions: galette des rois, chandeleur, Mardi gras, etc. With my friends, while writing articles on gastronomy in the school gazette, and continuing to learn about the United States, one fork at a time. »
2024-04-07 04:00:00
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