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.
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