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.