In the few days I have left here in Costa Rica, I have been finalizing my school work, packing and resting. I have a 1,500 word paper that is due two days after I return to the States, and I would rather spend those two days catching up with my son and my friends, than have my school work to complete. Yesterday, I went into San Jose to meet up with my friend Michelle, for a quick lunch. It was nice to be able to spend some time with her before I have to leave. She is in the Hotel and Restaurant Management program here at the University, and is in her Culinary term. She took me to a chineese market to purchase pigs ears for a project that she had to provide food for. I have never tasted, nor have I had the desire to taste pigs ear, but in the spirit of all things culinary, I tried it. I still don't like it, but at least I can say I tried it. It was prepared by boiling it in a seasoned broth until tender, but the texture was rubbery.
This morning Oky and I sat down for breakfast together, and she ended up sharing some of her life history with me. Such a wonderful woman, with such a wonderful life history. Tonight she is cooking us dinner, and then I am off to finalize the packing and get ready to leave. I have had a wonderful time here in Costa Rica, but I am also so excited to return home to the United States tomorrow.
Sunday, July 24, 2011
Friday, July 22, 2011
July 19-21, 2011
This morning started early, as Demian picked me up at 6:30 am. We headed towards Caldora, where we had to top at Marco Julio Tensio's shop for Demian to get an Oyster tank fixed. We will then be taking the tank to Tamarindo Beach, for a new resturant that will be selling Oysters from Product C's Oyster Farm. We were at Marco's place for 2 1/2 hours, not becausee it took that long to fix the oyster tank, but because this is the Costa Rican way. Sit an talk awhile, work awhile, smoke a cigarette for awhile, work awhile. We finally left at 9:30 am for a 4 1/2 hour drive. I really enjoyed talking with Demian about everything from cooking to business to my children to his girlfriend.
Demian had told me since we were going to the beach, we would be staying at a place one step up from a shack. Not a problem, it's the beach right? We pulled into a resort, and Demian drove up to the security building. I asked him where we were, and he said that he had lied to me, that we were actually staying at a friend of his house. There really is no way to say it other than, it was by far the most beautiful place I have ever seen, much less stayed in. I had my own suite, which led out to an infinity pool.
Demian and I sat by the pool to relax for an hour, and then we headed for one of 5 beaches we visited while on our road trip. Costa Rica's beaches vary from beach to beach. Depending on the amount of volcanic ash in the sand, will tell what color the sand is. I saw almost black sand, and I saw almost blonde sand.
Demian had not been to this beach for 10 years, so it was neat to see the excitement and then shock at how much the area around the beach had changed. We stayed at that beach just a few minutes and then we headed to Playa Grande so that Demian could surf. He is really good. I had difficulty keeping track of him out in the water, due to the waves breaking so far away from shore. We stayed at the beach until the sun set, and I was able to photograph the sun setting at different settings. We left the beach and at the truck we both changed into clothes for dinner. It reminded me a lot of my camping days, when we would open the doors and change in between. We went to a local restaurant, on the beach and had a wonderful dinner of whole Pargo, deep fried. A young woman brought a bowl filled with essence of lime, hibiscus flowers and beach almond leaves in ice water, for us to wash our hands in. The lady then dried our hands for us with a towel she had brought along with her to our table. After our dinner, she returned to our table with a small wooden bowl with two minature discs, over which she poured boiling water from a tea pot. They were "magical" towels that once wet, the disks transformed into hand towels.
The next morning we left the Resort at 7 am for Playa Avellanas. The trip to the beach was rather short, but really bumpy. When we arrived at the beach, Demian introduced me to the owner of the beachside restaurant Lola's. We stayed there until 12:00 pm and then headed to Tamarindo Beach, to install the oyster tank that we had brought with us on the trip. When we arrived, Demian introduced me to Candace, the owner of the restaurant. He told me it would take an hour to an hour and a half to get the tank in, and if I wanted to, I could walk around town and explore. It was a neat beach town, but very touristy. Souvenirs everywhere, which I of course had to contribute my part to the local economy in order to bring something back for my family. Before we lefft the beach, Demian said that there was someone that wanted to say hello to me, so we headed over to a parking garage, that led to a high rise. As we got off the elevator, a door at the end of the hall opened, and out walked Norman, one of the owners of Product C. I was able to meet Norman's wife, and his two children, and of course the nanny. We had a wonderful time getting to know each other, and I had the opportunity to share my experience here in Costa Rica. That evening on the way back to the Resort, we stopped at a grocery store to pick up a few things to cook back at the house.
Lest you think that all I did was sit on the beach, play in the water, read my book and eat like a queen, I will tell you that this was also a working trip. Lessons were learned about the Oyster Farm that Product C owns, which provides Oysters to both Product C restaurants, wholesale and retail, and now a new resturant that will be opening soon in Tamarindo Beach; the salt mine that Product C gets all thier salt for both restaurants; and the Fishing Company that Product C gets all of it's fresh caught fish from.
Demian had told me since we were going to the beach, we would be staying at a place one step up from a shack. Not a problem, it's the beach right? We pulled into a resort, and Demian drove up to the security building. I asked him where we were, and he said that he had lied to me, that we were actually staying at a friend of his house. There really is no way to say it other than, it was by far the most beautiful place I have ever seen, much less stayed in. I had my own suite, which led out to an infinity pool.
Demian and I sat by the pool to relax for an hour, and then we headed for one of 5 beaches we visited while on our road trip. Costa Rica's beaches vary from beach to beach. Depending on the amount of volcanic ash in the sand, will tell what color the sand is. I saw almost black sand, and I saw almost blonde sand.
Demian had not been to this beach for 10 years, so it was neat to see the excitement and then shock at how much the area around the beach had changed. We stayed at that beach just a few minutes and then we headed to Playa Grande so that Demian could surf. He is really good. I had difficulty keeping track of him out in the water, due to the waves breaking so far away from shore. We stayed at the beach until the sun set, and I was able to photograph the sun setting at different settings. We left the beach and at the truck we both changed into clothes for dinner. It reminded me a lot of my camping days, when we would open the doors and change in between. We went to a local restaurant, on the beach and had a wonderful dinner of whole Pargo, deep fried. A young woman brought a bowl filled with essence of lime, hibiscus flowers and beach almond leaves in ice water, for us to wash our hands in. The lady then dried our hands for us with a towel she had brought along with her to our table. After our dinner, she returned to our table with a small wooden bowl with two minature discs, over which she poured boiling water from a tea pot. They were "magical" towels that once wet, the disks transformed into hand towels.
The next morning we left the Resort at 7 am for Playa Avellanas. The trip to the beach was rather short, but really bumpy. When we arrived at the beach, Demian introduced me to the owner of the beachside restaurant Lola's. We stayed there until 12:00 pm and then headed to Tamarindo Beach, to install the oyster tank that we had brought with us on the trip. When we arrived, Demian introduced me to Candace, the owner of the restaurant. He told me it would take an hour to an hour and a half to get the tank in, and if I wanted to, I could walk around town and explore. It was a neat beach town, but very touristy. Souvenirs everywhere, which I of course had to contribute my part to the local economy in order to bring something back for my family. Before we lefft the beach, Demian said that there was someone that wanted to say hello to me, so we headed over to a parking garage, that led to a high rise. As we got off the elevator, a door at the end of the hall opened, and out walked Norman, one of the owners of Product C. I was able to meet Norman's wife, and his two children, and of course the nanny. We had a wonderful time getting to know each other, and I had the opportunity to share my experience here in Costa Rica. That evening on the way back to the Resort, we stopped at a grocery store to pick up a few things to cook back at the house.
Lest you think that all I did was sit on the beach, play in the water, read my book and eat like a queen, I will tell you that this was also a working trip. Lessons were learned about the Oyster Farm that Product C owns, which provides Oysters to both Product C restaurants, wholesale and retail, and now a new resturant that will be opening soon in Tamarindo Beach; the salt mine that Product C gets all thier salt for both restaurants; and the Fishing Company that Product C gets all of it's fresh caught fish from.
July 22, 2011
I have not had access to the internet since July 19th, so I will use this time to update those 4 days. Get ready..... it's gonna be a long one.
On July 18th, I was able to go on a Tour of the Sarapiqui River. A tourist van picked me up just down the street from where I am staying. I was told by the driver, who spoke no English, that there would only be one other person going on the tour. After a 20 minute ride, we stopped at a Hotel and picked up two fellas, Ken and Stuart, who were going on the tour as well. Just before getting on the interstate, we picked up another couple, Richard and Natasha. The van ride took almost 2 hours, where we arrived at the boat company for our 1 hour boat ride. While on the river, we saw Howler Monkeys, a Crocodile, a Turtle, two Parots, and a Snake Bird. We arrived at the Private Reserve where we would take a Canopy Tour, and then have a Costa Rican lunch.
The Canopy Tour was not at all what I expected. I was not nervous, and I had a wonderful time. The only draw back is the huge shaky ladders that I had to climb to get to each platform. By the time I would ascend to the top of the ladder, I felt as though my arms would stop working. Guess I need to work on that upper body strength. There were 12 platforms total and it took about an hour for the whole tour. By the end, my stomach was growling, so it was nice to eat lunch. The lunch was roasted beef, pico de gallo, potatoes, black beans and rice and coffee. The bus ride back seemed a little longer, as we were traveling up the mountains, back to San Jose. The van driver was kind enough to drop me off in front of my house.
On July 18th, I was able to go on a Tour of the Sarapiqui River. A tourist van picked me up just down the street from where I am staying. I was told by the driver, who spoke no English, that there would only be one other person going on the tour. After a 20 minute ride, we stopped at a Hotel and picked up two fellas, Ken and Stuart, who were going on the tour as well. Just before getting on the interstate, we picked up another couple, Richard and Natasha. The van ride took almost 2 hours, where we arrived at the boat company for our 1 hour boat ride. While on the river, we saw Howler Monkeys, a Crocodile, a Turtle, two Parots, and a Snake Bird. We arrived at the Private Reserve where we would take a Canopy Tour, and then have a Costa Rican lunch.
The Canopy Tour was not at all what I expected. I was not nervous, and I had a wonderful time. The only draw back is the huge shaky ladders that I had to climb to get to each platform. By the time I would ascend to the top of the ladder, I felt as though my arms would stop working. Guess I need to work on that upper body strength. There were 12 platforms total and it took about an hour for the whole tour. By the end, my stomach was growling, so it was nice to eat lunch. The lunch was roasted beef, pico de gallo, potatoes, black beans and rice and coffee. The bus ride back seemed a little longer, as we were traveling up the mountains, back to San Jose. The van driver was kind enough to drop me off in front of my house.
Monday, July 18, 2011
July 18, 2011
The tour I took today was incredible! I will be uploading photos as soon as possible. Demian called me tonight and told me to pack for three days, and we will be leaving tomorrow morning at 6 am. I will be taking my computer, but I am not sure that I will have internet access, so be patient. I will update and upload photos as soon as I can.
Friday, July 15, 2011
July 15, 2011
This morning started off a little slow. I woke up and turned on the shower, only to notice there was no hot water. Apparently, Oky has some electrical issues, and at times the fuse for the hot water heater kicks off. This has happened several times before, and a cold shower was quite refreshing but for the past couple of days, the temperature has been cooler so I had to wait for 30 minutes for the water to heat up. This threw me late for my one hour walk to work, so I had to call a taxi. It is quite disconserting to me that even though I use the same taxi service, the amount of money I pay for a ride varies from driver to driver. There is a meter in the taxi that starts at 550 colones ($1.50) for the first mile and then it climbs by 10 colones. Depending on the taxi, the advancement of 10 colones might be any where from 5 seconds to 20 seconds, so a ride to work or from work may cost any where from $4.00 to $6.00.
When I arrived at work, I was asked to help the Cold Kitchen get set up for lunch, as there would be a student from the local University helping today in the Hot Kitchen. I made a quadruple batch of Pear Shallot Mignonette. Since shallots are horribly expensive in Costa Rica, the recipe calls for minced red onion instead of shallots. I haven't hand made an emulsion since my first term at school, but it turned out well. The secret to this sauce is a Pear Infused Vinegar. YUM.
As I was starting to make a Miso dressing, the manager, Manuel called a staff meeting. It was so kind of him to acknowledge that I wouldn't understand what was being discussed, but Fernando agreed to interprete for me. Manuel told all of us that Demian has resigned as the General Manager of Product C. Manuel has now been named as the new General Manager. It would appear that this change will free Demian up to do more as an owner.
The student that was supposed to work in the Hot Kitchen didn't show up for work, so I was asked to switch over. It was very busy today for lunch. The special today was Roasted Mini Potatoes with Salmon and Tomato Sauce and Pesto. As I watched these specials going out of the kitchen, I decided that this would be my dinner, however; I switched out the Salmon for Corvina (Sea Bass). What a wonderful, tasty meal.
After arriving home, I went in to my room to change clothes and get cleaned up, and a horrible smell smacked me in the face. I forgot to mention that it has been raining hard, like sheets of rain, all day long, and it appears that there was so much rain today at Oky's house that the sewage tank in the back yard, has backed up. So everything smells like, well..... sewage. Oky gave me two candles to burn in the room and the bathroom, but all I smell is sewage and girly candles. I pray that I am able to sleep with the smell.
When I arrived at work, I was asked to help the Cold Kitchen get set up for lunch, as there would be a student from the local University helping today in the Hot Kitchen. I made a quadruple batch of Pear Shallot Mignonette. Since shallots are horribly expensive in Costa Rica, the recipe calls for minced red onion instead of shallots. I haven't hand made an emulsion since my first term at school, but it turned out well. The secret to this sauce is a Pear Infused Vinegar. YUM.
As I was starting to make a Miso dressing, the manager, Manuel called a staff meeting. It was so kind of him to acknowledge that I wouldn't understand what was being discussed, but Fernando agreed to interprete for me. Manuel told all of us that Demian has resigned as the General Manager of Product C. Manuel has now been named as the new General Manager. It would appear that this change will free Demian up to do more as an owner.
The student that was supposed to work in the Hot Kitchen didn't show up for work, so I was asked to switch over. It was very busy today for lunch. The special today was Roasted Mini Potatoes with Salmon and Tomato Sauce and Pesto. As I watched these specials going out of the kitchen, I decided that this would be my dinner, however; I switched out the Salmon for Corvina (Sea Bass). What a wonderful, tasty meal.
After arriving home, I went in to my room to change clothes and get cleaned up, and a horrible smell smacked me in the face. I forgot to mention that it has been raining hard, like sheets of rain, all day long, and it appears that there was so much rain today at Oky's house that the sewage tank in the back yard, has backed up. So everything smells like, well..... sewage. Oky gave me two candles to burn in the room and the bathroom, but all I smell is sewage and girly candles. I pray that I am able to sleep with the smell.
Thursday, July 14, 2011
July 14, 2011
This morning at work I made a triple batch of Gratin. The entire process, from prep, to filling the gratin containers for storage took 3 hours. Such a tedious recipe, but today we had a Salmon Gratin special, and we sold 11 gratins during lunch. Today we were slammed at lunch, so there was not much time to look over recipes. After work, I came home to get a good night's sleep. Only two more days at work in the restaurant, and then my final week is going to be all about the company and what makes it run.
July 13, 2011
Hot kitchen again, and will be there for the rest of the week. Every morning during prep time, I have been given the opportunity to make a new recipe every day. Today I made a Pineapple, Mango and Tomato chutney. This will serve for the rest of the week, so we are talking a huge batch. I have made careful notes of the recipe, thus making it easy to cut it down to one recipe. Lunch was slow, so it made more time to learn more recipes. After work, I went home to relax. Oky asked me if I wanted to go to her friend's house for dinner. I accepted and we had the most wonderful time. Even though I couldn't understand a thing that was said during the two hours I was there, we had a wonderful dinner and I made sure to smile a lot when the women would look at me. Upon returning home, my Mom called and we were able to talk for a little while, just catching up.
Tuesday, July 12, 2011
July 12, 2011
Today is the first day back to posting, since July 7th. I have been very sick, and spent three days in bed, so I decided that it would be useless to blog about not feeling well, and sleeping on and off for three days. Yesterday I was able to go to the dentist for the final time, and I now have my permanent crown.
This morning, the walk to work was difficult as I am not quite back to 100 percent, physically. It takes me 45-55 minutes to walk to work, and then the same in the afternoon to walk home. Since the walk home is up hill, it adds a few more minutes to home.
For my final week at work, I am working in the hot kitchen. I loved it today, and I realized how much I have missed cooking. I am responsible for the side dishes (rice, plantanos, potatoes - mashed, as well as Caribean Soup, C-Food Casserole, and julienned vegetables). We were not slammed, so it was a perfect learning day. My lead Carrie is such a great teacher, and she speaks perfect English. The only problem I have is I can't understand what the Chef is calling out when he orders in, so tonight I am studying all of the dishes on the menu, and thier spanish names.
This morning, the walk to work was difficult as I am not quite back to 100 percent, physically. It takes me 45-55 minutes to walk to work, and then the same in the afternoon to walk home. Since the walk home is up hill, it adds a few more minutes to home.
For my final week at work, I am working in the hot kitchen. I loved it today, and I realized how much I have missed cooking. I am responsible for the side dishes (rice, plantanos, potatoes - mashed, as well as Caribean Soup, C-Food Casserole, and julienned vegetables). We were not slammed, so it was a perfect learning day. My lead Carrie is such a great teacher, and she speaks perfect English. The only problem I have is I can't understand what the Chef is calling out when he orders in, so tonight I am studying all of the dishes on the menu, and thier spanish names.
Thursday, July 7, 2011
July 7, 2011
This morning, I had to be at work at 8 am, but didn't find out until 7:15 am, so I missed breakfast, and had to call a taxi. The taxi driver yelled at me as I got in the car, because aparently, I slammed the door. So, for exchange, I gave him directions to my work, down the bumpiest, rocky road, instead of the smooth ride. HA. When I got out of the taxi, I left the door open, and requested that he come around and close the door, so I wouldn't slam it. I am so terrible.
Today I worked in the Butchery station, and unloaded all of the product that came from the Santa Ana store. I first had to remove everything from the reach in, and re-contain everything. Meaning... I had to take all of the inserts that were in the reach in, and switch them with clean inserts. Then, I unpacked the shipment of seafood and placed them in inserts. It was also my job to take all of the fish from the display case, from the night before, and make filets out of them, for service today. Well.... I didn't do so good with the portioning part. They were supposed to be 220 kgs but I kept hitting 170 kg. I also made Chipoltle Mayo today.
On the walk home, I noticed a police car about four blocks up, with flashing lights. As I approached, I noticed a young man, sitting on the grass, and his face was all beat up. Two police people were trying to talk to him, but he just kept babbling. Across the street there were a bunch of people looking on. This is the first time I have seen the police arresting someone.
I felt so tired walking home, it was all I could do to get in the house and colapse. I think I will get to bed early.
Today I worked in the Butchery station, and unloaded all of the product that came from the Santa Ana store. I first had to remove everything from the reach in, and re-contain everything. Meaning... I had to take all of the inserts that were in the reach in, and switch them with clean inserts. Then, I unpacked the shipment of seafood and placed them in inserts. It was also my job to take all of the fish from the display case, from the night before, and make filets out of them, for service today. Well.... I didn't do so good with the portioning part. They were supposed to be 220 kgs but I kept hitting 170 kg. I also made Chipoltle Mayo today.
On the walk home, I noticed a police car about four blocks up, with flashing lights. As I approached, I noticed a young man, sitting on the grass, and his face was all beat up. Two police people were trying to talk to him, but he just kept babbling. Across the street there were a bunch of people looking on. This is the first time I have seen the police arresting someone.
I felt so tired walking home, it was all I could do to get in the house and colapse. I think I will get to bed early.
Tuesday, July 5, 2011
July 5, 2011
This morning I walked to work. It was such a nice walk, and even though it took me an hour, the sun felt good, with a cool breeze at my back. When I got to work, Demian was there, in a Chef's coat, working. He told me the head chef is no longer at the restaurant (I didn't ask) but he said it was a good thing. I went to change my clothes in the staff room, and found Fernando, the cook from Santa Ana. We hugged each other and he wished me a Happy Birthday. He is going to be working here from now on! I am so happy for him. I think he will climb the ranks faster here at Escazu than at Santa Ana. I spent the first part of the morning doing prep work, I cut red bell peppers and red onions in a brunoise size, and cojote cilantro for Ceviche. I also cleaned smoked clams for the Product C Ceviche. As we were preparing for service, Demian came in and got me to go clean and devein 5 kilos of Skrimps (I mean Prawns). As I finished up, it was time to go. Wow, time flies when you are having a good time.
Tonight I hope to help Chip cook some Butter Chicken, that is if he gets home before 9 pm tonight.
Tonight I hope to help Chip cook some Butter Chicken, that is if he gets home before 9 pm tonight.
Monday, July 4, 2011
July 4, 2011
I slept in until 7 am when the construction crew began pounding next door. I phoned the boys today, but was only able to talk to Tucker, Talmadge was at the pool. We had a wonderful conversation, but I am sad because he is leaving to go spend the rest of the summer with Troy's Mom and Dad. I guess I won't get to see him when I go to visit in Chattanooga. I was able to read my book for a couple of hours until it was time to get ready for the dentist. I had to navigate three buses to get to the dentist, oh, in the pouring down rain, but I finally arrived safe and sound. Unfortunately, the permanent crown didn't fit, so a new impression has to be sent back to the lab. Uggg. I will hopefully get to go back on Thursday to try again. I finally made it home around 6 pm, well after dark. It was unnerving to walk home, from the bus stop but I prayed that God would protect me. I stopped and purchased some empenadas on the way home, and as always they hit the spot.
July 3, 2011
We missed the shuttle to church this morning, and I am sad. Jessie's mom is flying into Costa Rica, from New Orleans so we left Herrida around 11 am. Jessie and I rode the bus to San Jose, where she went on to the airport and I went back home. It was great to catch the correct bus, to get home. I feel like I am finally getting my bearings. I spent the afternoon washing my laundry and then watched a little tv before bed. Tomorrow I go to the Dentist for my permanent crown, so I am excited.
Sunday, July 3, 2011
July 2, 2011
Today I worked with a fella named John (sounds like shawn) who last week was a dishwasher, and this week he is now in the kitchen. That is all I will say about that.
After work, Ana Patricia and Chip picked me up to take me into San Jose. Tonight I am meeting my friends from Church and we are going to have dinner, and hang out, and then go to church tomorrow morning. I was very nervous about riding a bus into San Jose, because I wasn't sure which one I was supposed to catch. Ana Patricia and Chip were going Rock Climbing at Ana's gym, which just happens to be across the road from the bus stop that I catch my bus to Herrida (where my friends live). The directions that Jessie gave me - word for word - "get on the bus to Herrida, and get off the bus at the last stop. I will be waiting for you." Seriously! The bus trip took 45 minutes, and the entire time I was riding the bus, I was nervous that I had caught the wrong bus, and that I might get off at the wrong stop. I arrived just fine and Jessie found me fairly quickly. The way that I knew it was the last stop is that everyone on the bus got up and got off. Duh. We had a wonderful time catching up, eating and hanging out.
After work, Ana Patricia and Chip picked me up to take me into San Jose. Tonight I am meeting my friends from Church and we are going to have dinner, and hang out, and then go to church tomorrow morning. I was very nervous about riding a bus into San Jose, because I wasn't sure which one I was supposed to catch. Ana Patricia and Chip were going Rock Climbing at Ana's gym, which just happens to be across the road from the bus stop that I catch my bus to Herrida (where my friends live). The directions that Jessie gave me - word for word - "get on the bus to Herrida, and get off the bus at the last stop. I will be waiting for you." Seriously! The bus trip took 45 minutes, and the entire time I was riding the bus, I was nervous that I had caught the wrong bus, and that I might get off at the wrong stop. I arrived just fine and Jessie found me fairly quickly. The way that I knew it was the last stop is that everyone on the bus got up and got off. Duh. We had a wonderful time catching up, eating and hanging out.
July 1, 2011
Happy Birthday to me! The first thing I did when I woke up this morning was check my Facebook. I had so many birthday wishes from friends and family. It felt like these people were sitting here in my room speaking to me.
I
I took a Taxi to work this morning so I could sleep in a little, and it was pouring down rain. I worked with a girl named Rebecca today in the cold kitchen. She is a graduate of the Hotel/Restaurant management program, and will begin her culinary classes this fall. She was a great leader today and I was able to write down several of the sauce recipes today. We made coctail sauce (this was the best coctail sauce I have ever tasted. I made Ceviche, and then we did prep work for the evening shift. Lunch was busy so the hours flew by. The rain never stopped falling, so after my shift, the head chef, Danny asked me if I wanted a ride home. Of course! It took us almost an hour to get home, due to the rain, and traffic. I was so grateful not to have to walk, so in the time we spent stopped in traffic, we were able to talk about culinary. Upon my arrival home, Oky told me that Chip was headed home, and that we were going to the Country Club at 8 pm. I showered and got ready to go. Meanwhile, my mom, dad, niece and her husband skyped me to wish me a Happy Birthday.
The Country Club was nice, and I enjoyed my meal, but I have to say that I was shocked at the amount of teenagers (any where from 15 to 18 years old) that were there drinking and partying. I asked my housemates about it, and Ana Patricia said that there is really no drinking age here, and that it is very common for the Tica's to get their parents membership card, and come to the Club to hang out. The kids never see a bill, or have to pay the bill, the Club just bills the parents at the end of the month. Such a sad thing to witness. Alcohol is dirt cheap here, but food is outrageously expensive.
After dinner, everyone at the table was talking about how nice it would be to sleep in, the next morning. I was lamenting the fact that I would have to get up at 7 am to walk to work. Ana Patricia offered to drive me, so I was very happy.
Chip had stopped on his way home to pick up a cake for my birthday (I love Birthday Cake) but by the time we arrived home from the Club, no one was willing to stay up to eat it, so we saved it for tomorrow.
I
I took a Taxi to work this morning so I could sleep in a little, and it was pouring down rain. I worked with a girl named Rebecca today in the cold kitchen. She is a graduate of the Hotel/Restaurant management program, and will begin her culinary classes this fall. She was a great leader today and I was able to write down several of the sauce recipes today. We made coctail sauce (this was the best coctail sauce I have ever tasted. I made Ceviche, and then we did prep work for the evening shift. Lunch was busy so the hours flew by. The rain never stopped falling, so after my shift, the head chef, Danny asked me if I wanted a ride home. Of course! It took us almost an hour to get home, due to the rain, and traffic. I was so grateful not to have to walk, so in the time we spent stopped in traffic, we were able to talk about culinary. Upon my arrival home, Oky told me that Chip was headed home, and that we were going to the Country Club at 8 pm. I showered and got ready to go. Meanwhile, my mom, dad, niece and her husband skyped me to wish me a Happy Birthday.
The Country Club was nice, and I enjoyed my meal, but I have to say that I was shocked at the amount of teenagers (any where from 15 to 18 years old) that were there drinking and partying. I asked my housemates about it, and Ana Patricia said that there is really no drinking age here, and that it is very common for the Tica's to get their parents membership card, and come to the Club to hang out. The kids never see a bill, or have to pay the bill, the Club just bills the parents at the end of the month. Such a sad thing to witness. Alcohol is dirt cheap here, but food is outrageously expensive.
After dinner, everyone at the table was talking about how nice it would be to sleep in, the next morning. I was lamenting the fact that I would have to get up at 7 am to walk to work. Ana Patricia offered to drive me, so I was very happy.
Chip had stopped on his way home to pick up a cake for my birthday (I love Birthday Cake) but by the time we arrived home from the Club, no one was willing to stay up to eat it, so we saved it for tomorrow.
Friday, July 1, 2011
June 30, 2011
Today was my first day at the Escazu Product C restaurant. What a complete difference it is from the first restaurant. Most of the staff can speak and understand English, everyone is fairly new to the staff, as the store just opened 3 months ago. The kitchens are seperate (Hot and Cold) and there is much more room to move about. The galley kitchen is the most difficult place to pass through, as it is the main thoroughfare. The keeper of the dry storage is upstairs, and only he (his name is Old Man) is allowed in the store room and he hands out the products as needed. Since the restaurant is in a mall, to get to the Staff area (lockers) you have to walk 250 meters. To get to the cold storage, you have to walk about 600 meters. Again, the restrooms at the restaurant are only for guests so employees have to go quite a ways to use the restroom.
I followed Carrie in the Cold Kitchen today and realized that Escazu does so much more, in terms of dishes than Santa Ana. Carrie is a good teacher, and I learned a lot.
As I was leaving for home, it began raining. It takes me almost an hour to walk home from work, so I was soaked to the bone by the time I arrived home. Something happened to the water heater, so I had the pleasure of taking a cold shower. Ugggggggggggg. I prepared dinner for my housemates tonight. Chicken, potato, corn, cabbage, onion, garlic, tomato, oregano, celery flakes, salt and pepper, and chicken stock that I had made last week. It was fabulous, hitting just the right spot that the cold shower left behind.
I followed Carrie in the Cold Kitchen today and realized that Escazu does so much more, in terms of dishes than Santa Ana. Carrie is a good teacher, and I learned a lot.
As I was leaving for home, it began raining. It takes me almost an hour to walk home from work, so I was soaked to the bone by the time I arrived home. Something happened to the water heater, so I had the pleasure of taking a cold shower. Ugggggggggggg. I prepared dinner for my housemates tonight. Chicken, potato, corn, cabbage, onion, garlic, tomato, oregano, celery flakes, salt and pepper, and chicken stock that I had made last week. It was fabulous, hitting just the right spot that the cold shower left behind.
June 29, 2011
Today I went to Bel Italia to work for the day, so that I could see how their fresh pasta operation works and then see the restaurant side. I never cease to be amazed at how Costa Rican restaurants make use of every little corner, nook and cranny. What I would imagine to be too small for any practical use, they use the space as a entry way for the staff, to the bar. Essentially, there is no way to enter the bar back, from the customer side. It was nearly impossible for me to fit through the passage way, but for people here, it is no problem. First, I started out on the third floor, helping Jeanneht bag fresh ravioli, tortelli and mezzulana. She then set up the machine to make fettucine. The die is so large, 25 strands of pasta come out simultaneously. Also, the pasta is cut on both ends, so as to achieve consistency. It is then floured, and then twirlled and placed on a floured tray. Lastly, the pasta is held for service in a refrigerator.
After making the fettucine, I then went down to the second floor where I followed Melissa at her station. She is in charge of making the vegetables that line the bottom of the plate, to order, and she also grills Tuna, Chicken and the "back" of tenderloin. She warms pre-made and individually packaged (in the restaurant) lasagna, and pipes out a Salmon/Cream Cheese mixture for bread service.
I then followed the Chef, Celfida as she worked her station. She is in charge of cooking all the pasta, to order, and also makes each sauce, to order. What an incredibly talented Chef. I have to tell you, I was a little suprised that in a restaurant where fresh pasta is made, they still use dried, purchased pasta. They use dried spaghetti and penne. When I asked why, the Chef told me it was because they sell so much of it, there would be no way to make enough for the daily demand. Makes sense to me!
To end out my day, I went back upstairs to help Jeanneht make Ravioli. What an incredible sight! Such a time consuming task when done by hand was reduced to keeping the spent pasta away from the raviolis. I was supposed to leave work at 4 pm, but there was still so much to do before Jeanneht could leave so I stayed until 6pm to help her finish up and clean up.
Just before I left, Melissa came up and said it was nice to work with me, and I noticed she had a pillow in her hands. I asked what it was for and she explained that her shift is from 7 am until 10 pm, with a 3 hour break in between. Since she lives so far away, she has a pillow that she leaves at work, and once the lunch service is finished, she climbs into the botttom shelf of a table upstairs and then naps for 3 hours. This shocked me! Aparently, this is quite common.
After making the fettucine, I then went down to the second floor where I followed Melissa at her station. She is in charge of making the vegetables that line the bottom of the plate, to order, and she also grills Tuna, Chicken and the "back" of tenderloin. She warms pre-made and individually packaged (in the restaurant) lasagna, and pipes out a Salmon/Cream Cheese mixture for bread service.
I then followed the Chef, Celfida as she worked her station. She is in charge of cooking all the pasta, to order, and also makes each sauce, to order. What an incredibly talented Chef. I have to tell you, I was a little suprised that in a restaurant where fresh pasta is made, they still use dried, purchased pasta. They use dried spaghetti and penne. When I asked why, the Chef told me it was because they sell so much of it, there would be no way to make enough for the daily demand. Makes sense to me!
To end out my day, I went back upstairs to help Jeanneht make Ravioli. What an incredible sight! Such a time consuming task when done by hand was reduced to keeping the spent pasta away from the raviolis. I was supposed to leave work at 4 pm, but there was still so much to do before Jeanneht could leave so I stayed until 6pm to help her finish up and clean up.
Just before I left, Melissa came up and said it was nice to work with me, and I noticed she had a pillow in her hands. I asked what it was for and she explained that her shift is from 7 am until 10 pm, with a 3 hour break in between. Since she lives so far away, she has a pillow that she leaves at work, and once the lunch service is finished, she climbs into the botttom shelf of a table upstairs and then naps for 3 hours. This shocked me! Aparently, this is quite common.
Wednesday, June 29, 2011
June 28, 2011
This morning Demian had made an appointment for me at his dentist, as I have broken a tooth, that had a root canal 14 years ago, but never got the crown put on it. Demian took me to the dentist and then told me to come back to the restaurant once I was finished, and he would drive me home. Honestly, I couldn't understand what the fuss was all about. A little bit of dentistry work, and then I would go back to work, right? WRONG! I was in the chair for 3 1/2 hours straight, with my mouth jacked open, getting this work done. What took so long is that the dentist found a cavity under an old filling, in the tooth just in front of the tooth that needed the crown, and he had to re-fill that tooth before he could prepare the tooth behind for the crown. I had to have 5 novacaine shots and I still felt quite a bit of pain. The dentist kept apologizing for my pain, but in the end, the only other thing he could have done was knock me out. After "surgery" (what Costa Rican's call any dentist proceedure), I took a taxi back to the restaurant, and Demian immediately took me home. He must have seen the pain and exhaustion in my face. I went directly to bed and didn't get up until the next morning.
Monday, June 27, 2011
June 26, 2011
Today I was able to sleep in, and then go to Church. As always the service was good, and at the end of the service, the pastor presented a couple from the church who is leaving to go to another country so there was a special presentation, and song for them. After church, I met up with my new friend, Jamie and her roommate Michelle. We caught a ride from another church member, who took us to the mall. We ate at a Mexican restaurant and then walked around the mall. It is amazing to me that there is this place of wealth and oppulence right in the middle of abject poverty. If you look on the outskirts of the mall area, there are houses littered with trash, and wandering animals, and shacks to live in, but then less than 500 meters away, there is a mall. I have never really liked the mall scene anyway, but now I really don't like it. My friend Jamie said a friend of her's told her about the mall and stated, "I go there when I want to forget I live in Costa Rica."
I am also shocked at how Americanized Costa Rica seems to be. McDonalds, Burger King, TGIF, Subway, Taco Bell, WalMart are just a few of the establishments from the States. I refuse to go to any of them, as I would feel I am betraying my experience. I can always eat at those restaurants in the States. I won't always be able to eat at a Soda.
I arrived home around 6 pm, and made a simple dinner. Demian had shown me on Saturday how to call internationally on my cell phone, so I was able to call and talk to Talmadge for a bit. Tucker is in Myrtle Beach with his youth group, so I will have to wait to talk to him until next week.
I am also shocked at how Americanized Costa Rica seems to be. McDonalds, Burger King, TGIF, Subway, Taco Bell, WalMart are just a few of the establishments from the States. I refuse to go to any of them, as I would feel I am betraying my experience. I can always eat at those restaurants in the States. I won't always be able to eat at a Soda.
I arrived home around 6 pm, and made a simple dinner. Demian had shown me on Saturday how to call internationally on my cell phone, so I was able to call and talk to Talmadge for a bit. Tucker is in Myrtle Beach with his youth group, so I will have to wait to talk to him until next week.
June 25, 2011
As I have noticed the past two weeks, Saturdays are rather quiet around town. Not many people out and about, which is good for me because the bus is always empty. I am not sure if I have mentioned this yet, but in Costa Rica both men and women, children as well as adults, greet people they know and like, with a "cheek" kiss. Let me explain. The kiss is cheek to cheek, and a kissing sound is made. It takes the place of shaking hands, or calling out "Hello". I have seen this happen time and time again, but now I have experienced it. It was as if there was a waiting period, or maybe even probationary period for me at work, but suddenly, today, I was greeted both by the men and women with the kiss. Interesting.....
Work went smoothly and I was excited that one of the night chefs was here to work during the day with me. His name is Nacho and he is from Urguay. I get a 30 minute window each day when my shift changes over to his shift and he speaks pretty good English so I have been picking his brain each day. Now I am to have 6 hours to work with him. Demian is also here today working in the restaurant, and doing some housekeeping. It is interesting to watch the atmosphere and attitudes of the employees when he is here. I tried to ask Fernando (who speaks very good English) to explain to me why everyone acts so weird when Demian is there, but he has only been working there as long as I so he doesn't understand it either. Not weird in reverance or respect but weird as in attitude central.
Right smack dab in the middle of lunch rush, I saw Demian speak to Louis, the head chef. This is not abnormal, but again, I have not worked in the kitchen when Demian was working. Louis came and spoke to both Fernando and I (the two newest members of the kitchen) and he stated in Spanish that Demian wanted each of us to prepare an entree, which would be split between four people, one of those people would be Demian. I then asked who the other three were? The other three owners of the Restaurant. UHHHHHHH. Ok, I have suddenly broken out into a sweat and my knees are weak. I then ask what I am supposed to cook for them. Louis, in Spanish, tells me whatever you have here for lunch service is what you can use. Being the cautious one, I then asked Fernando to reapeat everything in English to make sure I understood completely what I was supposed to do. Yep, I had understood Louis correctly, so I set to work. I made a rice and vegetable base, which is used for several of the meals that we make for lunch, and then I chose some Mackarel out of the display case, which is sold to the customers as well as used in the restaurant. I then topped the dish with a small handfful of dressed micro-greens. All the while that I was preparing my dish, Louis, Nacho and Fernando were all dancing around me as we were in the height of lunch rush. I took the food out to the table and told everyone, in Spanish what I was presenting and then took my leave. I watched from the kitchen, and everyone, including Demian, ate every last bit of food on their plate. I went back after they finished and removed their plates, and asked how they snack was? Everyone said it was wonderful. Good! I also got pulled off the line to go back and learn how to cure fish, which is exciting because I am just adding more depth to my cooking repertoire. As the lunch rush was winding down, Demian came out and said "Faye, I need to see you in my office, and Louis, you come as well". Of course the feeling of dread, similiar to the same feeling that came when I had been called to the Prinicpal's office when I was younger, struck me. I entered the office, sat down and Demian spoke to Louis, in Spanish, and then Louis left. First, Demian handed me my mid-term report that he had filled out, and he asked me to read it. I read it out loud and was pleased with what he had written. He then told me he had scanned it and e-mailed it to me so that I could forward it on to my school. I thanked him, and then he said "About your dish". He then unloaded on me..... Some of the things he said were, "I was appalled at your entree choice, you used rice and vegetables that were on the service line, the fish was not fresh, you overused the micro greens, I am disappointed, I expected more from you". Please, before I go any farther, let me clarify a few key points. 1) I was given explicit instructions from my Chef, in Spanish, but then I requested translation into English just to be sure. The instructions I was given was to use what was available for lunch. 2) I was there this morning when we set the kitchen up for service and I saw all of the seafood that was placed in the fish case and it was all fresh. 3) In my opinion, I would NEVER serve food to my customer that I was not pleased to eat myself. So, the take home from this? When I am given the chance again to cook for the owners (Demian promised me that he would give me a second chance, as it "appears" that I was given incorrect instructions) I will go back to the store room, and into the fish processing plant to obtain my ingredients and fish. I will filet my own fish, and I will not use anything that is beyond the kitchen door. I will also not feel rushed as it does not appear that time is of the essence, especially if alcohol is being consumed at the table. The upside of this day is that after Demian tore me apart, he then asked me to accompany him to a warehouse where he was going to purchase more plates and platters for the restaurant. As we were about to leave, a car pulled up and as the window rolled down, a man called out to Demian. Demian introduced me to Chef Regis Molina, Chef and Propietaro of Bell' Italia, the top Italian restaurant in Costa Rica. Demian and this man had a conversation, and then as he left, Demian told me that he had asked Chef Regis if I might be able to come spend some time with him in his restaurant. Demian had told him why I was here in Costa Rica, and that back home, in the states, I work at a Pasta Shop and Market. I am so excited that on Wednesday, I get to go spend the day at Bell' Italia. YIPEE! After purchasing the plates and platters, Demian took me to a real nice restaurant in San Jose for dinner and we were able to talk culinary.
Work went smoothly and I was excited that one of the night chefs was here to work during the day with me. His name is Nacho and he is from Urguay. I get a 30 minute window each day when my shift changes over to his shift and he speaks pretty good English so I have been picking his brain each day. Now I am to have 6 hours to work with him. Demian is also here today working in the restaurant, and doing some housekeeping. It is interesting to watch the atmosphere and attitudes of the employees when he is here. I tried to ask Fernando (who speaks very good English) to explain to me why everyone acts so weird when Demian is there, but he has only been working there as long as I so he doesn't understand it either. Not weird in reverance or respect but weird as in attitude central.
Right smack dab in the middle of lunch rush, I saw Demian speak to Louis, the head chef. This is not abnormal, but again, I have not worked in the kitchen when Demian was working. Louis came and spoke to both Fernando and I (the two newest members of the kitchen) and he stated in Spanish that Demian wanted each of us to prepare an entree, which would be split between four people, one of those people would be Demian. I then asked who the other three were? The other three owners of the Restaurant. UHHHHHHH. Ok, I have suddenly broken out into a sweat and my knees are weak. I then ask what I am supposed to cook for them. Louis, in Spanish, tells me whatever you have here for lunch service is what you can use. Being the cautious one, I then asked Fernando to reapeat everything in English to make sure I understood completely what I was supposed to do. Yep, I had understood Louis correctly, so I set to work. I made a rice and vegetable base, which is used for several of the meals that we make for lunch, and then I chose some Mackarel out of the display case, which is sold to the customers as well as used in the restaurant. I then topped the dish with a small handfful of dressed micro-greens. All the while that I was preparing my dish, Louis, Nacho and Fernando were all dancing around me as we were in the height of lunch rush. I took the food out to the table and told everyone, in Spanish what I was presenting and then took my leave. I watched from the kitchen, and everyone, including Demian, ate every last bit of food on their plate. I went back after they finished and removed their plates, and asked how they snack was? Everyone said it was wonderful. Good! I also got pulled off the line to go back and learn how to cure fish, which is exciting because I am just adding more depth to my cooking repertoire. As the lunch rush was winding down, Demian came out and said "Faye, I need to see you in my office, and Louis, you come as well". Of course the feeling of dread, similiar to the same feeling that came when I had been called to the Prinicpal's office when I was younger, struck me. I entered the office, sat down and Demian spoke to Louis, in Spanish, and then Louis left. First, Demian handed me my mid-term report that he had filled out, and he asked me to read it. I read it out loud and was pleased with what he had written. He then told me he had scanned it and e-mailed it to me so that I could forward it on to my school. I thanked him, and then he said "About your dish". He then unloaded on me..... Some of the things he said were, "I was appalled at your entree choice, you used rice and vegetables that were on the service line, the fish was not fresh, you overused the micro greens, I am disappointed, I expected more from you". Please, before I go any farther, let me clarify a few key points. 1) I was given explicit instructions from my Chef, in Spanish, but then I requested translation into English just to be sure. The instructions I was given was to use what was available for lunch. 2) I was there this morning when we set the kitchen up for service and I saw all of the seafood that was placed in the fish case and it was all fresh. 3) In my opinion, I would NEVER serve food to my customer that I was not pleased to eat myself. So, the take home from this? When I am given the chance again to cook for the owners (Demian promised me that he would give me a second chance, as it "appears" that I was given incorrect instructions) I will go back to the store room, and into the fish processing plant to obtain my ingredients and fish. I will filet my own fish, and I will not use anything that is beyond the kitchen door. I will also not feel rushed as it does not appear that time is of the essence, especially if alcohol is being consumed at the table. The upside of this day is that after Demian tore me apart, he then asked me to accompany him to a warehouse where he was going to purchase more plates and platters for the restaurant. As we were about to leave, a car pulled up and as the window rolled down, a man called out to Demian. Demian introduced me to Chef Regis Molina, Chef and Propietaro of Bell' Italia, the top Italian restaurant in Costa Rica. Demian and this man had a conversation, and then as he left, Demian told me that he had asked Chef Regis if I might be able to come spend some time with him in his restaurant. Demian had told him why I was here in Costa Rica, and that back home, in the states, I work at a Pasta Shop and Market. I am so excited that on Wednesday, I get to go spend the day at Bell' Italia. YIPEE! After purchasing the plates and platters, Demian took me to a real nice restaurant in San Jose for dinner and we were able to talk culinary.
Friday, June 24, 2011
June 24, 2011
It is really sad that I have to check the date, on my computer, every time that I post here on my blog. There is something about Costa Rica that causes you to lose track of time and of dates. I just realized that next Friday is my birthday. It seems to have crept up on me. Today was a non-momentus day for me. I was the expediter/fry cook again. We had several new specials - Del Ray with Langosta (Lobster) or Camarones (Shrimp) so I had to learn how to plate them and decorate (garnish) them. Lunch was busy and we were packed. After work, I stayed around to meet with Demian, to have him fill out and sign my Mid-Term report. He read over my notes (what I have done so far in the five weeks) and then he is to fill out his part saying how I have performed. He will return the form to me after he has had a chance to talk with the Chef and Sous Chef about my performance. He also challenged me to study two hours a night, so that I may learn Spanish. Up until this point, I have been able to get by, communicating with either hand gestures or having someone translate for me. Guess that is over! Tonight I spent my two hours studying and looking up some English phrases, and translating them so I can talk to the people I work with tomorrow. I have these phrases written down and will memorize them as I ride the bus in to work.
Tonight, my housemate Shiv (Chip) and I made (well, he provided the ingredients and I cooked) Jerk Chicken, made from a bottle of real jerk seasoning that he brought from Jamacia, butternut squash and Oky had made Lentils earlier in the day. It was so nice for the three of us to sit at the table and eat together. Breakfast is when ever you are ready for it, and Oky does not provide dinner, so dinner is whatever you want to fix. Since I did the bulk of the cookingtonight, I didn't have to clean up, so I am off to bed, to get some much needed rest.
Tonight, my housemate Shiv (Chip) and I made (well, he provided the ingredients and I cooked) Jerk Chicken, made from a bottle of real jerk seasoning that he brought from Jamacia, butternut squash and Oky had made Lentils earlier in the day. It was so nice for the three of us to sit at the table and eat together. Breakfast is when ever you are ready for it, and Oky does not provide dinner, so dinner is whatever you want to fix. Since I did the bulk of the cookingtonight, I didn't have to clean up, so I am off to bed, to get some much needed rest.
Thursday, June 23, 2011
June 23, 2011
I sat up in my bed, in the middle of the night, remembering that I didn't post a blog for June 21, which by far has been the most filled with excitement yet. Today was the first day back at Product C, after my two days off. The morning was filled with preparing the kitchen with all the products needed for lunch service. I made salad for fish tacos, and salad for specials of the day. I also helped cut ingredients for all three ceviche's. After work, I went upstairs to the locker area, to change into my tennis shoes and get my backpack. I set off for my walk to the bus stop, and as I was topping the hill, to get to the bus stop two SUV's had a wreck, right in front of me. Talk about startled! I waited for the traffic to stop, and then I crossed the street to catch my bus. I had boarded the bus, and was about 10 minutes into my trip home when I realized I had left my knives at work. I rang for the driver to stop and then I RAN all the way back to work to get my knives. There they sat, leaning up against the lockers where I had left them. STUPID!!!! I then had to go back to the bus stop, and pass the accident, that was still there. Aparently, there is no rush in Costa Rica to clean up an accident. A branch of the Police Department is less than 100 meters from where the wreck happened, but as Oky explained to me later, that branch is for emergency only. Because no one had been hurt, they called for a Police wrecker. No wrecker services here, just the police department.
Today - June 23rd was a great day in the kitchen. I was able to come in and start preperation for lunch without being told what to do. After I helped set up the kitchen, Veddy gave me some recipes to make. Tartar Sauce, Dill Sambucca Cream and Tempura. I also was able to be the expediter today at lunch, as well as working the fry station. I learned what foods went on what plates, what decorations went on what foods. I also learned how to wait to drop the foods to fry until the other entrees were cooking. Of course the day flew by, that is what happens when you are busy.
Today - June 23rd was a great day in the kitchen. I was able to come in and start preperation for lunch without being told what to do. After I helped set up the kitchen, Veddy gave me some recipes to make. Tartar Sauce, Dill Sambucca Cream and Tempura. I also was able to be the expediter today at lunch, as well as working the fry station. I learned what foods went on what plates, what decorations went on what foods. I also learned how to wait to drop the foods to fry until the other entrees were cooking. Of course the day flew by, that is what happens when you are busy.
Wednesday, June 22, 2011
June 22, 2011
I am happy to report that I am sitting out back, in Oky's garden typing my blog. Today is the first day since I have been here that it has not rained. The breeze is so strong, I feel like I am on the ocean. It still seems weird that I don't have to be at work until 9:00 am (which is 11:00 in the states). I wake up with the sun, at 5:30 am but am able to catch a few more winks of sleep. Today was great at the restaurant! I learned how to make a few more dishes, and I chopped probably 50 bell peppers and red onions, in brunoise. The blister that had formed on my index finger burst today, so I stopped at the store to get bandaids.
We as human beings want to feel accepted and liked, but I have learned in my old age that that will not always happen, nor is it necessary. When I worked in the Production Plant, everyone seemed to have a nick name, "Donkey", "Pe-Pe", "Allegra". While I was studying for my first test, I think I mentioned that all the fellas in the plant were helping me to recall names of the product, in Spanish. I couldn't grasp Almeha (Clams), so Jose told me to remember it by saying "AlMehahahaha" (Like I was laughing). This morning I came in to work and all the fellas from the Plant started saying "Almehahahahaha". I asked if that was my nickname and they said "Si". Such an honor to fit in.
I have decided to start bringing a change of clothes to work, to change into, in the afternoon. Before, I was getting home and sweating buckets due to wearing my uniform home, and having to walk so far. Today after I finished work, I went up to the locker room, changed my clothes and started to leave. I heard my name called, and I stuck my head in the door of the kitchen. The three people I work with every day were standing at the Oyster bin, and they asked me to come have a celebratory Oyster with them. Louis shucked it for me, Vetty squeezed some lime on it, and Nachos handed it to me. We all said "Salute" and clicked oysters and down the hatch. Again, what an honor to be included and that I fit in.
Tonight, I felt like having comfort food for dinner so I am making Grilled Cheese (baugette, cheddar cheese, pepper jack cheese, Basil chiffonade, tomatoes and sprouts) along with Tomato Soup. YUM! You can't get more American than that!
We as human beings want to feel accepted and liked, but I have learned in my old age that that will not always happen, nor is it necessary. When I worked in the Production Plant, everyone seemed to have a nick name, "Donkey", "Pe-Pe", "Allegra". While I was studying for my first test, I think I mentioned that all the fellas in the plant were helping me to recall names of the product, in Spanish. I couldn't grasp Almeha (Clams), so Jose told me to remember it by saying "AlMehahahaha" (Like I was laughing). This morning I came in to work and all the fellas from the Plant started saying "Almehahahahaha". I asked if that was my nickname and they said "Si". Such an honor to fit in.
I have decided to start bringing a change of clothes to work, to change into, in the afternoon. Before, I was getting home and sweating buckets due to wearing my uniform home, and having to walk so far. Today after I finished work, I went up to the locker room, changed my clothes and started to leave. I heard my name called, and I stuck my head in the door of the kitchen. The three people I work with every day were standing at the Oyster bin, and they asked me to come have a celebratory Oyster with them. Louis shucked it for me, Vetty squeezed some lime on it, and Nachos handed it to me. We all said "Salute" and clicked oysters and down the hatch. Again, what an honor to be included and that I fit in.
Tonight, I felt like having comfort food for dinner so I am making Grilled Cheese (baugette, cheddar cheese, pepper jack cheese, Basil chiffonade, tomatoes and sprouts) along with Tomato Soup. YUM! You can't get more American than that!
Tuesday, June 21, 2011
June 20, 2011
Today has to have been one of the highlights of my trip thus far. As I was sitting at the table eating my breakfast this morning, I was discussing where I could go in San Jose, to purchase souvenirs and to really see how Costa Rica lives, off the beaten path. My house mate, Ana Patricia was explaining about where to go, and what bus to take. I was excited because this was something doable on Sunday's after church, as there is a free shuttle that picks people up from the church and takes them into San Jose. After Ana left for her work, Oky asked me what my plans were. I explained to her that I thought I would go to Santa Ana for the day. Oky asked me if I would want to go to the Costa Rica Country Club and swim/lay out in the sun. Uhhhh YES! So she made a phone call, and I was on my way. The taxi driver drove up to the gate, and the guard came out, asked my name, I told him and we were let in. I tried not to let my mouth hang open as we drove towards the reception. Once I got out of the taxi, I was on my own. I walked around a bit to familiarize myself, and then found the pool, right off the 9th hole. I was suprised at how many children were there for swim team practice. As I watched them practice, I fondly remember my time at the pool, practicing for my upcomming swim meets. My stomach started growling several hours after I had arrived, so I went over to the restaurant and had a fabulous lunch, including a Cream of Asparagus soup, Filet Mignon with sauteed vegetables and roasted fingerling potatoes followed by Cheesecake with mixed berry sauce. All this food for less than $10.00. After eating lunch, I wandered around more and took photographs. While waiting for my taxi, I went into the library and read a book about the history of Costa Rica. Upon my arrival home, I thanked Oky profusely and then set about getting my dinner together. Earlier in the week I had purchased a bunch of vegetables to make a stir fry, so I just prepared another meal of vegetables and rice. It will be an early night as I have to return to work after two days off.
Sunday, June 19, 2011
June 19,2011
Took a taxi to church this morning. The people were so friendly (I met and exchanged phone numbers with three people). The preaching was wonderful, and it just so happens that I attended the first of a six week series on Amos. Almost exactly the amount of time I will be here in Costa Rica.
I decided today that I wanted to make Oky a treat, so I went to the grocery store to get the ingredients to make Chocolate Chip cookies. After checking all the ingredients, I realized it was going to cost me $25.00 to make one batch of cookies, so instead, I grabbed a bag of Betty Crocker Chocolate Chip Cookie mix. It does not nearly measure up to my cookie mix, but it sure made Oky happy.
I am finally finished with the processing plant, and I start working in the kitchen on Tuesday. Tomorrow is my day off, so I am going to go walk around. Next Monday, I hope to go on a tour that is a 1.5 hour trip to Puerto Viejo, where I will board a boat to take a 2 hour boat ride on the Sarapiqui River, where I will see toucans, monkeys, sloths, crocodiles and many other species. Then we go to a private reserve where we will hike to the starting point of the canopy. The tour lasts 2 hours and there are 17 platforms on the canopy tour (zip line) as well as a suspension bridge. We then have lunch at the private reserve. After lunch we will visit a butterfly garden, a frog sanctuary and a snake collection. Total time - 10 hours. I am excited to go, and I will take lots of photos to upload.
I decided today that I wanted to make Oky a treat, so I went to the grocery store to get the ingredients to make Chocolate Chip cookies. After checking all the ingredients, I realized it was going to cost me $25.00 to make one batch of cookies, so instead, I grabbed a bag of Betty Crocker Chocolate Chip Cookie mix. It does not nearly measure up to my cookie mix, but it sure made Oky happy.
I am finally finished with the processing plant, and I start working in the kitchen on Tuesday. Tomorrow is my day off, so I am going to go walk around. Next Monday, I hope to go on a tour that is a 1.5 hour trip to Puerto Viejo, where I will board a boat to take a 2 hour boat ride on the Sarapiqui River, where I will see toucans, monkeys, sloths, crocodiles and many other species. Then we go to a private reserve where we will hike to the starting point of the canopy. The tour lasts 2 hours and there are 17 platforms on the canopy tour (zip line) as well as a suspension bridge. We then have lunch at the private reserve. After lunch we will visit a butterfly garden, a frog sanctuary and a snake collection. Total time - 10 hours. I am excited to go, and I will take lots of photos to upload.
Saturday, June 18, 2011
June 18, 2011
Sitting in my room, typing my blog, and lamenting over the rain. I looked up the weather last night and the 30 day forcast calls for rain. I feel really stupid for spending money and my time to go to the tanning bed before I came, so I wouldn't burn.
Work went well today, I was back at cutting fish for Ceviche. Aparently Saturday is a slow day, because most of the day we cleaned. I have never seen such a cleaning regiment, and have never seen employees take the initiative to do the cleaning. I wish somehow I could bottle this and bring it back to the U.S.
I stopped by the store on my way home from work and purchased a bunch of vegetables to make a stir fry with. I am really anxious to enjoy it.
As the end of the week approaches, I wanted to upload the photos that I have taken this week. I am unable to upload them on this site, but please check out my Facebook account, where they will be posted. I hope you all enjoy!
Work went well today, I was back at cutting fish for Ceviche. Aparently Saturday is a slow day, because most of the day we cleaned. I have never seen such a cleaning regiment, and have never seen employees take the initiative to do the cleaning. I wish somehow I could bottle this and bring it back to the U.S.
I stopped by the store on my way home from work and purchased a bunch of vegetables to make a stir fry with. I am really anxious to enjoy it.
As the end of the week approaches, I wanted to upload the photos that I have taken this week. I am unable to upload them on this site, but please check out my Facebook account, where they will be posted. I hope you all enjoy!
Friday, June 17, 2011
June 17, 2011
Today started off poorly. I got up early, and was anxious to get to work so I could complete my test. I walked to the bus stop, like I always do, and upon arriving at the bus stop, I waited 10 minutes for my bus. It approached and I threw my hand up, the signal for the driver to pull over, but he just kept going. The bus that I catch runs approximately every 15 minutes, so I waited for the next bus. As the second bus approached, I leaned in toward the street, and threw my hand up again. The bus pulled into the stop, let one passenger out, and then the driver looked at me and signaled "no" as in, he was full, I couldn't catch the bus. I then reached into my backpack and pulled out my cell phone and called Demian and told him what was going on, and that I would be late to work. His response? "Welcome to Costa Rican public transportation". Two buses later, I was finally able to catch the bus to work, which put me at work almost one hour late. Not only was I anxious about my test, I was now one hour late. Upon my arrival, I noticed there was a new employee, Philipe. Guess what he was doing? Cutting fish for Ceviche! Nice that the crap job was not mine for the day. My work consisted of cryovacing the final product from the other workers in the plant. I kept waiting for Demian to come and take me out for my test, but no, I ended up working the entire shift. Everyone was helpful trying to quiz me on the names of the fish, and sight recognition. At 2 pm, when the plant was cleaned and shut down, Rey-nods called me back into the plant, and Demian was there.
My test consisted of a verbal quiz regarding three species of fish, that were lying on the cutting board. After that, I had to fabricate the fish, and then package it for sale. I was a bit nervous for the verbal part, but felt confident on the practical. Demian told me that I did a great job, and awarded me a 90 out of 100!
I now know why Costa Rica is referred to as the Rain Forest. It has rained every day since I have been here. In the mornings, the sun is bright and beautiful, and then around 1:30 or 2 pm, it starts raining, and it is still raining when I go to bed. My days off are Sunday and Monday, so I am hopefully going to catch a little of the sunshine.
My test consisted of a verbal quiz regarding three species of fish, that were lying on the cutting board. After that, I had to fabricate the fish, and then package it for sale. I was a bit nervous for the verbal part, but felt confident on the practical. Demian told me that I did a great job, and awarded me a 90 out of 100!
I now know why Costa Rica is referred to as the Rain Forest. It has rained every day since I have been here. In the mornings, the sun is bright and beautiful, and then around 1:30 or 2 pm, it starts raining, and it is still raining when I go to bed. My days off are Sunday and Monday, so I am hopefully going to catch a little of the sunshine.
Thursday, June 16, 2011
June 16, 2011
Mickel and Jose and I were the only workers in the production plant today. Rey-nods and Henry went to pick up fish. They left at 5:00 am and won't be back until late afternoon. I cut 7 kg of corvina for ceviche and then we cleaned up. Early day for me. As I was headed home, I stopped and did a little window shopping. Every day on my way to and from work, I see a security guard, who guards the gate at a condiminum near my house. Yesterday I waved at him, and he waved back. This morning, we waved and this afternoon we waved. I bet he has never had anyone wave at him before. I am always shocked to see Polica (Police) carrying sawed off shotguns over their shoulders. They are everywhere. Grocery stores, gated communities, parking lots, Walmart (I have only seen them from a far at Walmart. Demian told me if I dare step foot in Walmart, he will fire me and ship me back home on a boat). Evidently, Walmart is a sore subject here! Spent this afternoon and evening catching up on my blog and tonight is my last night to study for my test tomorrow. Ugg.
June 15,2011
Today the bus ride to work was better, even though I felt tense the entire ride. I am supposed to be getting a Product C t-shirt today to wear in the production plant, instead of the chef's coat Demian gave me. On the bus ride home yesterday, the people sitting around me were sniffing and frowning, one woman even held her nose. Work today was pretty much the same as yesterday, I cut 15 kg of corvina for ceviche, and then helped Henry wrap tuna. For break today, Henry had gone to the Fresh Market and purchased baugettes and a container of sour cream. Products here in Costa Rica are not packaged in plastic bowls, but rather in plastic pouches with a spout/lid. I had never had a baugette dipped in sour cream, but let me tell you, it is good. As I was leaving work, it started to rain, and I was not prepared, so I was drenched by the time I arrived home. Since I am only allowed to wash clothes one time a week, I washed out my Product C t-shirt and hung it to dry overnight (Oky's clothes dryer is broken). Do you know how many times you have to wash a shirt by hand to get the fishy smell out? 7 to be exact, and 7 rinses as well. Dinner was beans and rice, a little study time and then to bed.
June 14, 2011
Today I will be catching up on the last two days worth of news. I accidentally left my computer cord at the University on Monday, and just now got it back.
June 14, 2011
This morning I had to be out of bed at 5:30 am, in order to get to work by 7:00 am. I need to provide the following disclaimer: I do not like early mornings. Oky had my breakfast ready at 5:50 am, and normally I wouldn't dream of eating so early, but the sun was up, tricking my mind and body into believing that it was much later than 5:50 am, and I knew I had a big day ahead of me. I rode in a taxi to work this morning, because I was not sure which bus to catch. Taxi's typically run about 2,000 colones ($4.00) per trip, but the bus is only 270 colones (less than $1.00). You do not tip the taxi driver, and you are the only one in the car. Demian met me for my first day, and introduced me to Rey-nods (Reynolds). He is the man in charge of the production plant. The other workers are Henry (speaks a little bit of English), Jose (young fella that speaks no English) and Mikel (also does not speak English). I am able to communicate with my co-workers simply by using sign language. Sometimes this works, more often not. Most times they just point and direct. Once, Jose was trying to tell me what to do, and I just looked at him and shook my head no. The look on his face was priceless. I then started laughing and everyone cracked up.
The production plant is housed in the same building as the restaurant, but is sectioned off by plastic curtains. Everyone in the plant wears knee high rubber boots and a rubber apron that stops just above the top of the foot. The boots given to me had been cut off, ankle area, so needless to say, the first day my feet got soaked. Every day, fish comes to the plant for fabrication. Today my job was to cut corvina into small dice for ceviche. I receive the fish from another worker, who has skinned and de-boned the fish. I then am to cut a filet out of the tail area, aproximately 3" in length, which is used for the fish in "Fish and Chips", I then cut out all the blood lines, filet, and butterfly the remaining fish. The optimum cut to be made from a filet that is 1/4" thick. The filets are then match-sticked into 1/4" sticks, and then cut into small dice. Today, I cut 15 kg into ceviche. The knife I was given to cut with is very dull, and I am constantly "steeling" it. I brought my knives with me today, but Demian said I was to use the processing knives. After cutting the ceviche, I assisted the other workers by cryovacking their end product. The workers fabricate whatever fish came in that day. Today we had Tuna (it came in in the original state, and I was able to watch Mikel fabricate it). We also had Snapper, Octopus, Skate, Wahoo, Calamari, and three types of shrimp. Once the fish is fabricated, it is then placed in a plastic sleeve, and then put in a cryovack machine. After finishing up with the seafood, it was clean up time. Please let me say this, I have never seen a better cleaning job, done by 4 people in my career. No one person has a task or assignment. Everyone works together in tandem until everything is finished. Every, I mean EVERY surface of the production plant is scrubbed with a foamy cleaner, and then rinsed down. Did you get that? Every surface. Then the floor is scrubbed, and then swept, and then squeegied. This is typically a three hour process. This is done at the end of every day, no matter what.
Break (referred to as "coffee") is taken whenever Rey-nods says to. We are not allowed to use the bathrooms or sinks downstairs that the customers use. We have a small breakroom and bathroom upstairs. Jose brought up two packages of saltine crackers, and offered me one of them. We all had coffee and then we went back to work. Breaks last typically 20 minutes. There is no lunch period and no eating or drinking except on break.
Demian caught up with me today while I was working and gave me a hand written map showing me how to catch the bus. I have to walk about 2 blocks, dodge 3 lanes of one way traffic to get to my bus stop. There are no cross walks, street lights or caution here in Costa Rica. If there is a street light it is few and far between. I was able to catch the proper bus that would take me somewhat close to home, and on the way home, I usually get to sit down. On the bus ride to work, it is always standing room only. I live about 50 minutes (25 to walk, 25 to ride the bus) from the restaurant in Santa Ana, but only 30 from the restaurant in Escazu (I will be walking to work at Escazu). I will be working in Santa Ana for the first three weeks, and then Escazu. The map that Demian drew for me, with regards to the bus route showed me having to get off the first bus (Calle Veija) and then walking about 2 more blocks to another bus stop to catch the second bus (Bello Horizonte). Then I get off the second bus in front of Walmart (yes, I really said Walmart) and then I walk to my house which is approximately a 25 minute walk. It wasn't until Thursday that I figured out that the first bus I catch goes all the way to Walmart without me having to switch buses. Yipee! The first morning I rode the bus to work, we were involved in an accident. Another bus was coming towards our bus, in a curve, and he was a little bit in our lane, and both buses collided. I was sitting directly behind the driver, and had it not been for the plexiglass divider behind him, and God, I would have had a face full of glass. I literally saw the accident, and then the glass shattering and flying back towards me. The driver of both buses had glass cuts on their faces and the ambulances were called. Here in Costa Rica, the Cruz Rojo (Red Cross) is the ambulance service.
After making sure all the passengers were ok, the driver got out of the bus. The lady sitting next to me was gracious enough to send Demian a text that my bus was involved in an accident but that I was ok, and would be a little late to work. Wednesday, Demian brought me a cell phone to work and told me that he felt like I needed it just in case. I had to purchase the minutes (450 minutes for $10.00) but that is quite fine. Atleast I can now contact Oky or Demian if I am in need.
I decided to eat an early dinner and study for a bit. I have a test on Friday over sight recognition, Spanish and English names of 21 fish species.
June 14, 2011
This morning I had to be out of bed at 5:30 am, in order to get to work by 7:00 am. I need to provide the following disclaimer: I do not like early mornings. Oky had my breakfast ready at 5:50 am, and normally I wouldn't dream of eating so early, but the sun was up, tricking my mind and body into believing that it was much later than 5:50 am, and I knew I had a big day ahead of me. I rode in a taxi to work this morning, because I was not sure which bus to catch. Taxi's typically run about 2,000 colones ($4.00) per trip, but the bus is only 270 colones (less than $1.00). You do not tip the taxi driver, and you are the only one in the car. Demian met me for my first day, and introduced me to Rey-nods (Reynolds). He is the man in charge of the production plant. The other workers are Henry (speaks a little bit of English), Jose (young fella that speaks no English) and Mikel (also does not speak English). I am able to communicate with my co-workers simply by using sign language. Sometimes this works, more often not. Most times they just point and direct. Once, Jose was trying to tell me what to do, and I just looked at him and shook my head no. The look on his face was priceless. I then started laughing and everyone cracked up.
The production plant is housed in the same building as the restaurant, but is sectioned off by plastic curtains. Everyone in the plant wears knee high rubber boots and a rubber apron that stops just above the top of the foot. The boots given to me had been cut off, ankle area, so needless to say, the first day my feet got soaked. Every day, fish comes to the plant for fabrication. Today my job was to cut corvina into small dice for ceviche. I receive the fish from another worker, who has skinned and de-boned the fish. I then am to cut a filet out of the tail area, aproximately 3" in length, which is used for the fish in "Fish and Chips", I then cut out all the blood lines, filet, and butterfly the remaining fish. The optimum cut to be made from a filet that is 1/4" thick. The filets are then match-sticked into 1/4" sticks, and then cut into small dice. Today, I cut 15 kg into ceviche. The knife I was given to cut with is very dull, and I am constantly "steeling" it. I brought my knives with me today, but Demian said I was to use the processing knives. After cutting the ceviche, I assisted the other workers by cryovacking their end product. The workers fabricate whatever fish came in that day. Today we had Tuna (it came in in the original state, and I was able to watch Mikel fabricate it). We also had Snapper, Octopus, Skate, Wahoo, Calamari, and three types of shrimp. Once the fish is fabricated, it is then placed in a plastic sleeve, and then put in a cryovack machine. After finishing up with the seafood, it was clean up time. Please let me say this, I have never seen a better cleaning job, done by 4 people in my career. No one person has a task or assignment. Everyone works together in tandem until everything is finished. Every, I mean EVERY surface of the production plant is scrubbed with a foamy cleaner, and then rinsed down. Did you get that? Every surface. Then the floor is scrubbed, and then swept, and then squeegied. This is typically a three hour process. This is done at the end of every day, no matter what.
Break (referred to as "coffee") is taken whenever Rey-nods says to. We are not allowed to use the bathrooms or sinks downstairs that the customers use. We have a small breakroom and bathroom upstairs. Jose brought up two packages of saltine crackers, and offered me one of them. We all had coffee and then we went back to work. Breaks last typically 20 minutes. There is no lunch period and no eating or drinking except on break.
Demian caught up with me today while I was working and gave me a hand written map showing me how to catch the bus. I have to walk about 2 blocks, dodge 3 lanes of one way traffic to get to my bus stop. There are no cross walks, street lights or caution here in Costa Rica. If there is a street light it is few and far between. I was able to catch the proper bus that would take me somewhat close to home, and on the way home, I usually get to sit down. On the bus ride to work, it is always standing room only. I live about 50 minutes (25 to walk, 25 to ride the bus) from the restaurant in Santa Ana, but only 30 from the restaurant in Escazu (I will be walking to work at Escazu). I will be working in Santa Ana for the first three weeks, and then Escazu. The map that Demian drew for me, with regards to the bus route showed me having to get off the first bus (Calle Veija) and then walking about 2 more blocks to another bus stop to catch the second bus (Bello Horizonte). Then I get off the second bus in front of Walmart (yes, I really said Walmart) and then I walk to my house which is approximately a 25 minute walk. It wasn't until Thursday that I figured out that the first bus I catch goes all the way to Walmart without me having to switch buses. Yipee! The first morning I rode the bus to work, we were involved in an accident. Another bus was coming towards our bus, in a curve, and he was a little bit in our lane, and both buses collided. I was sitting directly behind the driver, and had it not been for the plexiglass divider behind him, and God, I would have had a face full of glass. I literally saw the accident, and then the glass shattering and flying back towards me. The driver of both buses had glass cuts on their faces and the ambulances were called. Here in Costa Rica, the Cruz Rojo (Red Cross) is the ambulance service.
After making sure all the passengers were ok, the driver got out of the bus. The lady sitting next to me was gracious enough to send Demian a text that my bus was involved in an accident but that I was ok, and would be a little late to work. Wednesday, Demian brought me a cell phone to work and told me that he felt like I needed it just in case. I had to purchase the minutes (450 minutes for $10.00) but that is quite fine. Atleast I can now contact Oky or Demian if I am in need.
I decided to eat an early dinner and study for a bit. I have a test on Friday over sight recognition, Spanish and English names of 21 fish species.
Monday, June 13, 2011
June 13, 2011
I had to get up early this morning so that I would be ready when Demian picked me up. Good thing, because he called 30 minutes early and said I needed to be ready in 15 minutes, as there would be a lot of traffic, and he needed to be at the competition before first plate up. Oky prepares breakfast Monday through Friday for the house guests so I was able to at least eat a few bites before heading out to wait for Demian. On the way to the University Latina, Demian told me the story of how Product C came about. Demian started working at the Blue Heron Inn in Vancouver, Canada at the age of 11, as a bus boy. He recalls his star moment when the Chef requested that he go get two crabs out of the ocean. Demian stated that the Chef would order seafood (crabs, lobsters, oysters and clams) from his purveyor, and upon receipt, he would tie fishing wire to the lobster and crab legs/claws, and would then put them out in the water, off the pier, to remain until he was ready to use them. He would also just throw the oysters and clams into a boxed off area of the ocean as well. So Demian was told to go out and bring back two crabs from the holding area. Demian said in the middle of dinner service, he being a bus boy, stripped down to his underwear, ran out on the pier, jumped in the water, retrieved the two crabs and then brought them back. He said all 100 plus guests were clapping and cheering for him as he returned to the restaurant.
Demian went on to work for Contemporary Fish, a restaurant that earned 3 gold medals, three years in a row. Following that, he attended culinary school and upon graduation he received a phone call from a friend that was opening a fine dining restaurant in Costa Rica. At age 16, Demian moved to Costa Rica to work. He worked for several restaurants, and then decided that he wanted to venture off on his own. In the meantime, both his brother and sister had moved to Costa Rica, with his parents following a couple of years later. Demian's entire family live within miles of each other here in Costa Rica, and they are all very close.
In December of 1999, Product C opened as a restaurant. All of the work, from the design, to the construction, to the decorations was completed by Demian's family. The first Product C was on the beach, and six months later, they opened a second restaurant in Santa Ana. The third restaurant, located in Escazu, was opened less than a month ago. Along with the restuarants, there is also an Oyster Farm and Distribution plant, and a Fish Holding, Processing and Distribution plant.
Today I am attending a cooking competition where Demian is one of seven judges, at University Latina, which is an International University, a branch of the Laurate University. The competitors are from various establishments here in Costa Rica, such as Hotel Real Intercontinental, Hotel Ama Tierra, Hotel Costa Rica Marriott, Restaurante Fusiones, Groupo Laurent. I have been able to don a hair net and go into the kitchen to photograph the Culinary School side. Classes are in session tandem to the competition. I have not seen one student over the age of 25. It appears that older students aren't enrolled. The kitchens are completely different than the kitchens I studied in. Attached you will find photographs of the kitchens.
Tomorrow will be my first day at work, and I have listed below my schedule for my time here in Costa Rica.
The first week June 14-June 18, I will be working at the Fish plant, learning names of local fish, both in Spanish and English, learning how to identify three different species by flesh, color, texture and pattern. I will also be taught how to skillfully filet, skin and bone whole fish showing good time and minimal waste.
The second week June 21-June 25, I will be working at the Santa Ana restaurant, Cold Kitchen learning how to set up the display case, catch of the day, preparation of 5 different ceviche, cooking methods and practice, Clams, Prawns, Calamari and Octopus. I will also learn about oyster and opening techniques.
The third week June 28-July 2, I will be working at the Santa Ana restaurant, Hot Kitchen learning cooking methods for different species of fish, cooking filet, chuletas and whole fish. Learning difference between moisture and dry method. Determining temperatures by touch and feel.
The fourth week July 5-July 9, I will be working at the Escazu restaurant, Cold Kitchen learning how to set up the display case, catch of the day, preparation of 5 different ceviche, preperation of mise en place, dressings and cold sauces. Shucking and plating live oysters.
The fifth week July 12-July 16, I will be working in the Escazu restaurant, Steamer learning recipe reading and executing prep list. Quality control of sauce, starches, veg. Understanding rotation of product and learning how to control a steamer and grill during plate service.
The sixth and final week July 19-July 23, I will be doing Field Work. I will be learning about the people and the geography behind Costa Rican Sustainable Fisheries. Out sourceing, proceedures and fishing methods.
Demian went on to work for Contemporary Fish, a restaurant that earned 3 gold medals, three years in a row. Following that, he attended culinary school and upon graduation he received a phone call from a friend that was opening a fine dining restaurant in Costa Rica. At age 16, Demian moved to Costa Rica to work. He worked for several restaurants, and then decided that he wanted to venture off on his own. In the meantime, both his brother and sister had moved to Costa Rica, with his parents following a couple of years later. Demian's entire family live within miles of each other here in Costa Rica, and they are all very close.
In December of 1999, Product C opened as a restaurant. All of the work, from the design, to the construction, to the decorations was completed by Demian's family. The first Product C was on the beach, and six months later, they opened a second restaurant in Santa Ana. The third restaurant, located in Escazu, was opened less than a month ago. Along with the restuarants, there is also an Oyster Farm and Distribution plant, and a Fish Holding, Processing and Distribution plant.
Today I am attending a cooking competition where Demian is one of seven judges, at University Latina, which is an International University, a branch of the Laurate University. The competitors are from various establishments here in Costa Rica, such as Hotel Real Intercontinental, Hotel Ama Tierra, Hotel Costa Rica Marriott, Restaurante Fusiones, Groupo Laurent. I have been able to don a hair net and go into the kitchen to photograph the Culinary School side. Classes are in session tandem to the competition. I have not seen one student over the age of 25. It appears that older students aren't enrolled. The kitchens are completely different than the kitchens I studied in. Attached you will find photographs of the kitchens.
Tomorrow will be my first day at work, and I have listed below my schedule for my time here in Costa Rica.
The first week June 14-June 18, I will be working at the Fish plant, learning names of local fish, both in Spanish and English, learning how to identify three different species by flesh, color, texture and pattern. I will also be taught how to skillfully filet, skin and bone whole fish showing good time and minimal waste.
The second week June 21-June 25, I will be working at the Santa Ana restaurant, Cold Kitchen learning how to set up the display case, catch of the day, preparation of 5 different ceviche, cooking methods and practice, Clams, Prawns, Calamari and Octopus. I will also learn about oyster and opening techniques.
The third week June 28-July 2, I will be working at the Santa Ana restaurant, Hot Kitchen learning cooking methods for different species of fish, cooking filet, chuletas and whole fish. Learning difference between moisture and dry method. Determining temperatures by touch and feel.
The fourth week July 5-July 9, I will be working at the Escazu restaurant, Cold Kitchen learning how to set up the display case, catch of the day, preparation of 5 different ceviche, preperation of mise en place, dressings and cold sauces. Shucking and plating live oysters.
The fifth week July 12-July 16, I will be working in the Escazu restaurant, Steamer learning recipe reading and executing prep list. Quality control of sauce, starches, veg. Understanding rotation of product and learning how to control a steamer and grill during plate service.
The sixth and final week July 19-July 23, I will be doing Field Work. I will be learning about the people and the geography behind Costa Rican Sustainable Fisheries. Out sourceing, proceedures and fishing methods.
Sunday, June 12, 2011
June 12, 2011
What a wonderful way to start my day. Breeze blowing, birds chirping and soft music playing next door. I finally figured out that in order to cool my room and myself off, I would have to open the side door (which leads to an atrium) and get a cross wind blowing. Amazing difference in temperature and humidity in my room. It also helps that a storm appears to be brewing which is bringing in the wind as well. Today I hope to go exploring some more.
One of the observations I have made is that security is a big deal here in Costa Rica. Every house and business has iron bars on every glass surface. Razor wire topping iron fences, garage door openers for fences, and iron gates to enter before you enter the house. I would liken it to a fortress.
Yesterday as I was out exploring with Chip, we heard this blood-curdling scream that appeared to be from a female as we walked past a house. It scared me as I was worried that someone was being hurt, but both Chip and I agreed that it was possible that someone was trying to lure us into a bad situation. With a heavy heart, we continued walking, and I prayed that if someone was truly being hurt, that God would be with them. I also prayed that God would keep me safe. I am very grateful that Chip will be accompanying me when I go exploring. I believe that God has placed him here at the same time as I. I think he was as happy as I when we met, because he had no one to speak English with until I came along. What a comfort.
One of the observations I have made is that security is a big deal here in Costa Rica. Every house and business has iron bars on every glass surface. Razor wire topping iron fences, garage door openers for fences, and iron gates to enter before you enter the house. I would liken it to a fortress.
Yesterday as I was out exploring with Chip, we heard this blood-curdling scream that appeared to be from a female as we walked past a house. It scared me as I was worried that someone was being hurt, but both Chip and I agreed that it was possible that someone was trying to lure us into a bad situation. With a heavy heart, we continued walking, and I prayed that if someone was truly being hurt, that God would be with them. I also prayed that God would keep me safe. I am very grateful that Chip will be accompanying me when I go exploring. I believe that God has placed him here at the same time as I. I think he was as happy as I when we met, because he had no one to speak English with until I came along. What a comfort.
Saturday, June 11, 2011
June 11, 2011
I just received word that upon my return to Indianapolis, I will have access to cable tv in my apartment. Doesn't sound like much, but I haven't had cable in 6 years, and no tv for the past 2 months. There is no tv here, which is certainly not a bad thing. Apparently there was an earthquake here just before I arrived and Oky found her television laying face down in the floor after wards. I can't believe this casa. It reminds me of an old Italian house, with marble, art and tons of rooms. Soon, I will photograph it for all of you to see. INCREDIBLE. She also told Demian that she does not allow ANYONE to cook in her kitchen, Demian told me I would just have to pick up fast food, but Oky told me last night that I was allowed to cook, as I am here in Costa Rica to cook. Tonight Chip (another student staying here) and I went to the grocery store and picked up a few things to make.
Monday, Demian is taking me to the San Jose University for a cooking competition. He is a judge, but he is taking me to watch/learn/ask questions. Typically, Sunday's and Monday's are my day off, but I am really excited to see this competition.
I sure miss everyone, but I am having a ball. This morning I woke with the sun, had toast and coffee for breakfast and then layed out in the sun from 9:30-10:30. Just enough sun, but not enough to burn. Showered, read my book and napped until it was time to go eat. Oky had called a taxi for me, after I had asked her where I could eat a traditional Costa Rican meal. Chip came in while we were talking and I invited him to come along. He is such an answer to prayer! He is a student here from Jamaica on an internship, he is working at a Bank. We are going to hang out and go explore together. He knows more spanish than I do (he has been here one week longer than I) and he likes the idea of going places with someone else. He has offered to let me use his Rosetta Stone to learn spanish.
There is an english speaking church within walking distance from here, but another girl staying here, Anna Patricia, who told me about the church, left today before I could ask her for directions. I am leaving a note on her door tonight asking for them.
I had to purchase an alarm clock today at the store. I thought I could use my phone as my alarm, but since it does not work internationally, it doesn't keep time. Oh well.
Monday, Demian is taking me to the San Jose University for a cooking competition. He is a judge, but he is taking me to watch/learn/ask questions. Typically, Sunday's and Monday's are my day off, but I am really excited to see this competition.
I sure miss everyone, but I am having a ball. This morning I woke with the sun, had toast and coffee for breakfast and then layed out in the sun from 9:30-10:30. Just enough sun, but not enough to burn. Showered, read my book and napped until it was time to go eat. Oky had called a taxi for me, after I had asked her where I could eat a traditional Costa Rican meal. Chip came in while we were talking and I invited him to come along. He is such an answer to prayer! He is a student here from Jamaica on an internship, he is working at a Bank. We are going to hang out and go explore together. He knows more spanish than I do (he has been here one week longer than I) and he likes the idea of going places with someone else. He has offered to let me use his Rosetta Stone to learn spanish.
There is an english speaking church within walking distance from here, but another girl staying here, Anna Patricia, who told me about the church, left today before I could ask her for directions. I am leaving a note on her door tonight asking for them.
I had to purchase an alarm clock today at the store. I thought I could use my phone as my alarm, but since it does not work internationally, it doesn't keep time. Oh well.
Friday, June 10, 2011
June 9 & 10, 2011
I arrived in Chicago, IL at 12:30 pm Central time, after riding with my parents from Indianapolis. We stopped at a great pie shop, Baker's Square, for a piece of pie, at which time our server told us that we were still two hours from the airport. Never have I shoveled a piece of pie in my mouth so quickly. Rushing out of the pie shop, we jumped on the interstate to speed to the airport.
After failing to pay three toll booth fees, going the wrong way on a one way, and parking in a no parking zone, we finally arrived at Chicago O'Hare airport. My goodbye to my parents was cut short as we were in a drop and dash zone. Check in was smooth, except for the notice that my flight had been delayed for 2 hours and 15 minutes. Having no place to go, I wandered the concourse only to stop at a restaurant to have a refreshing drink. The only place for me to sit at a table was
with a gentleman at a two top. After getting comfortable and ordering my drink, I noticed that the man I was sharing a table with was talking to two other men. I heard them speaking of Costa Rica and began intently listening. After some time, the man spoke to me, asking where I was traveling to. I spoke of how I was flying to Costa Rica and how I was headed there to participate in my Externship. As it would turn out, the gentleman I was speaking with is a distributor of fresh produce,
out of Chicago. His name is Gino Alimondi of Get Fresh Produce, which is a division of GroFresh.
We spoke of the revolutionary trending of produce and Gino encouraged me to take a trip out to Salinas Valley, California where the majority of the United States produce is grown. "Nothing is better than experiencing the source", stated Mr. Alimondi. To know that the end result is the produce in your grocery store is great, but to go to the source and see how it is grown, and processed, and
packaged just completes the circle. Gino stated that to go to California to experience this compilation would take several weeks. He explained that there are different areas of California for different types of produce:
Lettuces
Tomatoes
Stone Fruit
Avacados
Onions
Garlic
As our conversation drew to a close, both Gino and his brother Franko encouraged me to look them up upon my return to Indianapols. After giving me their business card, they extended an invitation to come back to Chicago to tour their produce facility. Believe me, I will be taking them up on that offer.
At 4:30 pm, I went to my gate to wait for the boarding of my plane. 2 1/2 hours later, we finally were allowed to board, only to be told that the connecting flights were on time, which meant no one on the plane would be making it to their connecting flight in Miami. Thrust into overdrive, I began to contemplate what I needed to
do. Contacting Chef Demain, the host chef for my externship was of most importance as he would be waiting at the airport in Costa Rica for my arrival. Armed with the knowledge that I could do nothing until we arrived in Miamai, I sat back to enjoy the flight. My seat mate to my left was none other than Preston Davis, former player for the Colts, and current employee of Google. The flight went by quickly as he was happy to share photos with me from his computer and regale me of stories from his mind bank. I did put in a request that he drop my name to the Google staff, informing them that I would be honored to be a chef at the headquarters, but his parting comment of "I don't think that is going to happen" left me with the idea that I wouldn't be interviewing with Google anytime soon.
As I deplaned, I found myself anxious to get my new flight information for tomorrow, obtain a complimentary hotel room for the night (after all, it was American Airlines that made me late to my connecting flight), and get a food voucher for dinner (I really would have preferred dinner in Costa Rica). That would be a big fat negative! I obtained a flight out tomorrow morning at 10:00 am,
was offered a "distressed passenger discount" of $85.00 for a hotel room 35 minutes away from the airport, and no food voucher as NOTHING is open this late at the airport. Now I understand why I didn't get my complimentary pack of peanuts on the flight today.
I was able to reach Chef Eddie, who in turn called Chef Demain to let him know what happened. I am to call Chef Demain in the morning to give him my new flight information so he can pick me up at the airport. So now I have 11 hours to spend here in the airport. I can't decide if I will try to sleep, walk around and explore, or read my book. I'll be sure to let you know tomorrow.
P.S. I no longer think that flying is glamorous. It stinks.
I am pleased to inform you that not only did I survive the night in the airport, but I am actually on my way to Costa Rica. I really can't recall ever being this exhausted, or if I have been, it has been a long time. I spoke with Chef Demain this morning, and he assured me that he would take me straight to the home where I am staying and that I would not report to work until Monday. This way I can catch up on my sleep and go explore in San Jose for a couple of days. My flight was uneventful and getting through Customs and Security was quite easy. As I stepped out of the airport, there stood Chef Demain. Seamless I say! Demain took me by both restaurants, so that I could see the operation, I was able to taste the Green Plaintain and Rock Shrimp Ceviche. Yumo. We then drove around San Jose and Santa Anna looking at several places of interest, and then Demain dropped me off at my host home, where I will be staying during my stay here in Costa Rica. My hosts' name is Oky, and she speaks little English. She is such a sweet lady and I know we will make a great friendship. She offered me a glass of water, and I was terribly thirsty and I drank a whole glass at one time, only to remember I was not supposed to be drinking the water. Guess we will see how strong my digestion system is.
I'm off to get cleaned up and take a nap.
After failing to pay three toll booth fees, going the wrong way on a one way, and parking in a no parking zone, we finally arrived at Chicago O'Hare airport. My goodbye to my parents was cut short as we were in a drop and dash zone. Check in was smooth, except for the notice that my flight had been delayed for 2 hours and 15 minutes. Having no place to go, I wandered the concourse only to stop at a restaurant to have a refreshing drink. The only place for me to sit at a table was
with a gentleman at a two top. After getting comfortable and ordering my drink, I noticed that the man I was sharing a table with was talking to two other men. I heard them speaking of Costa Rica and began intently listening. After some time, the man spoke to me, asking where I was traveling to. I spoke of how I was flying to Costa Rica and how I was headed there to participate in my Externship. As it would turn out, the gentleman I was speaking with is a distributor of fresh produce,
out of Chicago. His name is Gino Alimondi of Get Fresh Produce, which is a division of GroFresh.
We spoke of the revolutionary trending of produce and Gino encouraged me to take a trip out to Salinas Valley, California where the majority of the United States produce is grown. "Nothing is better than experiencing the source", stated Mr. Alimondi. To know that the end result is the produce in your grocery store is great, but to go to the source and see how it is grown, and processed, and
packaged just completes the circle. Gino stated that to go to California to experience this compilation would take several weeks. He explained that there are different areas of California for different types of produce:
Lettuces
Tomatoes
Stone Fruit
Avacados
Onions
Garlic
As our conversation drew to a close, both Gino and his brother Franko encouraged me to look them up upon my return to Indianapols. After giving me their business card, they extended an invitation to come back to Chicago to tour their produce facility. Believe me, I will be taking them up on that offer.
At 4:30 pm, I went to my gate to wait for the boarding of my plane. 2 1/2 hours later, we finally were allowed to board, only to be told that the connecting flights were on time, which meant no one on the plane would be making it to their connecting flight in Miami. Thrust into overdrive, I began to contemplate what I needed to
do. Contacting Chef Demain, the host chef for my externship was of most importance as he would be waiting at the airport in Costa Rica for my arrival. Armed with the knowledge that I could do nothing until we arrived in Miamai, I sat back to enjoy the flight. My seat mate to my left was none other than Preston Davis, former player for the Colts, and current employee of Google. The flight went by quickly as he was happy to share photos with me from his computer and regale me of stories from his mind bank. I did put in a request that he drop my name to the Google staff, informing them that I would be honored to be a chef at the headquarters, but his parting comment of "I don't think that is going to happen" left me with the idea that I wouldn't be interviewing with Google anytime soon.
As I deplaned, I found myself anxious to get my new flight information for tomorrow, obtain a complimentary hotel room for the night (after all, it was American Airlines that made me late to my connecting flight), and get a food voucher for dinner (I really would have preferred dinner in Costa Rica). That would be a big fat negative! I obtained a flight out tomorrow morning at 10:00 am,
was offered a "distressed passenger discount" of $85.00 for a hotel room 35 minutes away from the airport, and no food voucher as NOTHING is open this late at the airport. Now I understand why I didn't get my complimentary pack of peanuts on the flight today.
I was able to reach Chef Eddie, who in turn called Chef Demain to let him know what happened. I am to call Chef Demain in the morning to give him my new flight information so he can pick me up at the airport. So now I have 11 hours to spend here in the airport. I can't decide if I will try to sleep, walk around and explore, or read my book. I'll be sure to let you know tomorrow.
P.S. I no longer think that flying is glamorous. It stinks.
I am pleased to inform you that not only did I survive the night in the airport, but I am actually on my way to Costa Rica. I really can't recall ever being this exhausted, or if I have been, it has been a long time. I spoke with Chef Demain this morning, and he assured me that he would take me straight to the home where I am staying and that I would not report to work until Monday. This way I can catch up on my sleep and go explore in San Jose for a couple of days. My flight was uneventful and getting through Customs and Security was quite easy. As I stepped out of the airport, there stood Chef Demain. Seamless I say! Demain took me by both restaurants, so that I could see the operation, I was able to taste the Green Plaintain and Rock Shrimp Ceviche. Yumo. We then drove around San Jose and Santa Anna looking at several places of interest, and then Demain dropped me off at my host home, where I will be staying during my stay here in Costa Rica. My hosts' name is Oky, and she speaks little English. She is such a sweet lady and I know we will make a great friendship. She offered me a glass of water, and I was terribly thirsty and I drank a whole glass at one time, only to remember I was not supposed to be drinking the water. Guess we will see how strong my digestion system is.
I'm off to get cleaned up and take a nap.
Tuesday, June 7, 2011
Two days and counting....
Even though it was October of 2010, it seems like just yesterday I was speaking with Chef Eddie and Natalie Fellure at The Chef's Academy about this wonderful opportunity that potentially could be available to me, and now I am leaving Indianapolis to travel to Costa Rica on Thursday, to participate in my culinary Externship. It still is a little mind boggling, but I am packed and ready to go. Yesterday I went by The Chef's Academy to say my farewells and it was nice to have so many people wish me well and ask that I stay in touch. Here's the deal..... There is no way possible that I can e-mail everyone individually, but I will give you my word that I will update my blog at least every other day, and will be posting on Facebook once a week. My Facebook account can be located by searching my e-mail address which is willumz@yahoo.com.
I am honored to be the first Chef's Academy student to fulfill my Externship requirements internationally. I look forward to providing as much detail of my experience in Costa Rica, through photographs, video and word so that you will be able to see what I have seen and enjoy this experience as well.
I am honored to be the first Chef's Academy student to fulfill my Externship requirements internationally. I look forward to providing as much detail of my experience in Costa Rica, through photographs, video and word so that you will be able to see what I have seen and enjoy this experience as well.
Friday, April 22, 2011
45 days and counting
As time draws closer, I find myself making lists of things that must be done before I leave. The lists have grown from a few items to over 20 at one time. Once I cross them off, magically, I appear to have forgotten something important, so yet another list must be made. Just completing one task on the list has been quite a hurdle. From making reservations for my stay in Chicago once I return from Costa Rica (I fly in too late on July 25th to get back to Indianapolis) to making my reservation for MegaBus for the ride back, to reaching out to the World Association of Chefs Society (W.A.C.S.) Representative in Costa Rica as to make an appointment to meet with her, to getting my son's high school senior photos and invitations ordered. I am also moving my residence to downtown the last week of May. I sometimes feel I need an assistant. I am excited that my youngest son Tucker, and my parents will be in town for four days before Talmadge graduates, so we will have time to visit and catch up. Please continue to pray for me.
Sunday, April 10, 2011
Two Months to go...
I am thrilled that in exactly two months, I will be in Costa Rica for my externship. Talmadge (my oldest son), my friend Leisa and I launched "Faith's Bagels" yesterday, as a fundraiser for my trip. "Faith's Bagels" are hand rolled, home made bagels, of which we are starting with 5 flavors, Cranberry/Pecan, Asiago Cheese, Jalapeno/Sharp Cheddar Cheese, Everything and Plain. We will also be selling two flavors of cream cheese, Classic and Spring Vegetable. I will be selling bagels at my school, The Chef's Academy, on Monday mornings, and also take pre-paid orders for large quantities. My church has graciously agreed to allow us to make the bagels in their kitchen on Saturday mornings.
Monday, April 4, 2011
One Step Closer
I was able to purchase my plane ticket to Costa Rica on March 29th. I will be flying out on June 9th and returning on July 25th. I will update as we get closer!
Wednesday, January 26, 2011
Tuesday, January 25, 2011
Today was my second conference call with Chef Demian, in Costa Rica. Due to circumstances beyond their control (the partners were unable to get together to talk), we were unable to nail down any details today. We will be speaking again, on Tuesday, February 1 for our third conference call.
Natalie (my Career Services Director) and Chef Eddie (the Chef that has made this wonderful opportunity possible) and I were able to spend a few minutes discussing the details of my externship. Natalie stated that she wanted to be sure that I understood how important and "big" this opportunity is, and she needed to make sure that I was totally on board. I explained the depth of my commitment, and assured her that I was completely on board, adding that I will be selling all of my worldly goods, with the exception of my kitchen stuff. It made me feel so comfortable that both she and Chef Eddie reiterated that if at any time, I begin to feel overwhelmed or have any concern, that I can feel free to let them know. Such a wonderful knowledge to know that they both have my back and they are rooting for me.
I have been checking flights and prices, and it looks to be more economical to ride the Mega Bus from Indianapolis to Chicago, and then fly out from Chicago to Costa Rica. Plane tickets are almost half the cost to fly from Chicago, instead of Indianapolis. Most likely, I will ride the last bus out of Indianapolis and just spend the night in the airport, flying out on the first plane from Chicago. Or better yet, someone might offer to drive me to Chicago, to see me off. I am staying open to all options.
Natalie (my Career Services Director) and Chef Eddie (the Chef that has made this wonderful opportunity possible) and I were able to spend a few minutes discussing the details of my externship. Natalie stated that she wanted to be sure that I understood how important and "big" this opportunity is, and she needed to make sure that I was totally on board. I explained the depth of my commitment, and assured her that I was completely on board, adding that I will be selling all of my worldly goods, with the exception of my kitchen stuff. It made me feel so comfortable that both she and Chef Eddie reiterated that if at any time, I begin to feel overwhelmed or have any concern, that I can feel free to let them know. Such a wonderful knowledge to know that they both have my back and they are rooting for me.
I have been checking flights and prices, and it looks to be more economical to ride the Mega Bus from Indianapolis to Chicago, and then fly out from Chicago to Costa Rica. Plane tickets are almost half the cost to fly from Chicago, instead of Indianapolis. Most likely, I will ride the last bus out of Indianapolis and just spend the night in the airport, flying out on the first plane from Chicago. Or better yet, someone might offer to drive me to Chicago, to see me off. I am staying open to all options.
Friday, January 21, 2011
January 21, 2011
Today, I had a doctor's appointment to address some minor health concerns and get some prescriptions refilled. After concluding our visit, my new health care provider (my former doctor just left for a 5 year missionary trip to Uganda) asked me what my plans were after school. I shared my good news about my externship in Costa Rica, to which she replied "You will love it there, I just spent the last four months there." (Preempting my apologies to the patients that had to wait a few extra minutes) I was able to spend 10 minutes gleaning important information from my new doctor. I asked about currency (they have their own, colon (colones plural) currently exchanges at around 520 colones per US dollar. I mentioned that several people have said how unsafe it was in Costa Rica, but my doctor stated that as long as I kept a level of security around me, just being smart, I would have no problem. She also stated that it didn't hurt that I was 6 foot tall and weighed more than 150 pounds. She told me that San Jose is set up like a wagon wheel, so from the city (the center of the wheel) you can travel out (the spokes) by bus (which is also safe, she said) and see attractions. She said her favorite place was the Central Market, which is a bustling, crowded market which offers fresh produce and leatherworks. Four months and counting....
Wednesday, January 19, 2011
It's a YES
I have finally received my "Yes" with regards to my Chef's Academy Culinary externship in Costa Rica. I participated in my first conference call yesterday, January 18th, with my contacts in Costa Rica. Next week, we will speak again regarding the questions I posed yesterday. I am truly excited and thrilled for this opportunity. I will be the first student from The Chef's Academy to do my externship overseas. What an honor. It is my plan to update this blog as often as I get new information, and then once I am in Costa Rica, I will update at least 3 times a week, along with posting photos and videos.
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