If you have been checking my blog recently you know that it has been dryer than an Aubrey Plaza character. The reason for that is not my usual excuse that I don't have Internet; in fact, I have Internet all day long. The fact of the matter is that I've just been working without stop for the past week and a half. I arrived in Mindo last Sunday, and Monday morning began work at El Quetzal, an artisan chocolate factory and restaurant. I work seven days a week, from eight in the morning until eight at night, and I'm loving it.
 |
| El Quetzal is probably one of the few places left in the world that ferments, dries, roasts, grinds, tempers, and molds their own chocolate all by hand. |
 |
| My new place of work. |
It's a really amazing establishment to work at. They are just so committed here to experimentation and the production of quality products. Their chocolate is outstanding, still made 100% by hand, and the best in Ecuador by my tastes. We make our own homemade ginger ale, caramelized ginger, and ginger syrup. For anyone who knows how much of a ginger fanatic I am, you can imagine how happy I must be working here.
 |
| My best attempt at latte art... I know it's pretty pathetic, but we use whole milk, which makes things pretty tough. |
Aside from that I have a big fully equipped kitchen and espresso machine to play around with. I'm getting to practice a lot of things like my mayonnaise making skills, milk frothing, espresso making, and chocolate tempering. Working in a restaurant kitchen again is fantastic, and even more so at a place with such imagination and respect for food. Unfortunately I will be leaving in only a few more days and be "Rumbo a SC". Being in such a great place with such nice people makes me realize how much I am going to miss Ecuador, but I look forward to coming home all the same.
 |
| My first attempt at a "Latte Machiatto Caramelo" |
No comments:
Post a Comment