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.

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.

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.

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.

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.

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!

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.

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.

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!

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.

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 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.

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.

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.

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.

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.