St. George's School GCIP-Paris Blog: July 2014

The Parisian culture is to enjoy life first, then worry about the complications. During my time here, in Paris, I have grown to appreciate the little things that make life so pleasurable. I have also acquired a greater appreciation for some of the things we have in the United States. My host mother, Nadia, embodies the perfect Parisian women. She sings to the music while she cooks fantastic French cuisine, but occasionally makes us stop and listen to the birds chirping outside the window. The boulangerie across the street provides a fresh baguette for dinner, which is always accompanied by a cheese platter. Especially our first week because we were offered a new cheese every night to taste! Comical dinner conversations with interesting translations and a curiosity to learn about different cultures are proceeded by yogurt for dessert and the option for tea. In the morning we munch on toasted baguette with delectable raspberry jam and some yogurt. Nadia, known for only wearing high heels, would sip on her tea in her comfortable clothes and her lamby slippers amusing us in breakfast conversation. Feeding "switchy" (their pet fish, named for replacing the last one) and applying a full face of makeup is always in Nadia's daily regime. As we would leave, "Passez une bonne journée" would follow us out the door. Our daily adventures included conquering the métro and the bus while traversing across Paris. Whether it was a day of tourism, shopping, or science Nadia constantly debriefed our days.

When our internships began, the immediate realization that we would have to wake up earlier was not so pleasant. Upon my arrival at the Curie Institute I was greeted with warm smiles and lots of french. My head was spinning by the end of the first day from the immense amount of information. It was learning another language in another language! After day one things started to progress. It became easier to comprehend, and Pascal (the woman I worked with) discovered how much drawings and hand motions helped my comprehension. Although I was a little flustered that my internship in the lab would be only in French, I have truly come to appreciate the extra challenge and the opportunity to truly advance in the language. The other day, Anne Houdusse, the head of the lab, scheduled a meeting for Reed and me to attend with Phong Tran, a professor at UPenn and scientist at the Curie. He was a fountain of information, providing guidance and advice on how to proceed if we wish to pursue a successful career in science. The most poignant piece of advice that he offered was to gain as much experience as possible by volunteering in labs. It will add to one's personal value. After our conversation, I returned to the lab with a different perspective. It became more then just a great opportunity, it was a launching board for my future. Although I have spent a fair amount of time waiting and simply observing, I have also been able to complete some of my own experiments. Being able to have hands on experience is priceless, and extremely fascinating. Anne Houdusse's lab is trying to gain a greater understanding of how proteins work. The way it was explained to me is that we know what proteins do, but how they do it is magic. Through structural analysis and the usage of crystallography Anne Houdusse's team is looking for the answers.

During the two weeks of work scheduled rendez-vous with the GCIP group provided time to have a tea and converse about our most recent adventures. During this time, most of us would scope out the stores in the surrounding areas anticipating the great sales. Shopping has spurred fun times, weekend entertainment, hurting wallets, and fabulous new french wardrobes! Personally, this is where I applied the French philosophy of life the most. I decided to enjoy the clothing and worry about the complications later... which is why I have a job when I get home. My overall experience has been exquisite, the food has been divine and I have learned a lot. This was a trip to remember, and I could not be more appreciative for the amazing opportunity.