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.