We meet Micah on his break from classes at Le Cordon Bleu, just a few blocks away from the campus, in a small Parisian square tucked between stone buildings and narrow streets. A fountain sits at its center, water trickling steadily as students, locals, and tourists drift in and out of the space.
Micah leans back on the edge of the fountain, one leg stretched out, the other bent, a small paper cone of roasted almonds and dried cherries resting in his hand. It’s an unassuming choice for someone who spends his days preparing intricate dishes, but he doesn’t seem bothered by the irony.
“I retain information and work better on an empty stomach,” he says with a hearty chuckle, shrugging. “I don’t know why that is, but it just works for me to eat light while I’m at school.”
There’s an ease to him here. A quiet confidence. The kind that comes from finally standing where you once only dreamed of being.

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