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.