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My trip to the “end of the world” as Chile is often fondly called has begun. I just realized how close to Antarctica I am and Chile actually owns a piece of it. The IPDS study abroad program at Buffalo State College included months of research, planning, and preparation and has prepared me for this journey. Upon arrival I am looking forward to reuniting with the Chilean students that visited Buffalo State College in February. It feels so good to have been welcomed with so much excitement and enthusiasm into a country I have never been to. My goal as a culinary instructor is to incorporate the Chilean cuisine into my syllabus at the Statler Dining Room at Erie Community College. My past experiences with work and travel abroad has brought me such success as a restaurateur in the past. When caribbean cuisine is mentioned in Western New York many people think of Curly’s Grill as a go to place for my award winning Jerk Chicken and still enjoy my Jerk and Hot sauces sold locally at tops and many other retail locations. I can not wait to have the opportunity to share my new culinary specialties when I return. Our 3 weeks include daily spanish lessons at ECELA. This is sure to help me with my annual trips to the Dominican Republic for the dental missions I have volunteered with for the past 21 years. My spanish at the moment is nothing more than dental terms including open and close your mouth, spit and be strong! Shame on me for my lack of effort to learn nothing more than what was needed to assist the dentists. Our first day at school was amazing. Students come from all over the world attend ECELA. All with different reasons and many to ski the Andes which is only one hour away from Santiago. My eagerness to experience and learn the cuisine of the Chileans is what drives me. Today I was sure I had a baby eggplant in my hand and when I cut into it to my surprise it was an avocado. I then found out there are over 500 varieties of avocados and in the states we find two, one being Hass and the larger and less expensive ones from Florida. My first exciting dish was Chorrillana which is a dish consisting of french fries topped with meat, sausages, caramelized onions and commonly scrambled or fried eggs. The now so popular dish Poutine is very similar. Chile has an abundance of seafood as one would imagine seeing that it has the second largest coastline in the world. Ceviche a Southern American dish of raw fish, cured in citrus, such as lemon or lime, and spiced with peppers, onions and cilantro was exceptional! Here is a link to a Ceviche recipe I would highly recommend https://www.forageddish.com/blog/2015/7/15/chilean-style-ceviche
11 Comments
Max Willig
6/4/2019 08:44:40 am
What an amazing adventure.....!!!
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Susan
6/4/2019 04:43:03 pm
I would have thought those were eggplants too. I know in some South American Countries they mash avocados with sugar or other sweeteners, sometimes folding in whipped cream and eat it for dessert. Let me know if you find any cool avocado desserts down there.
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Joanne
6/5/2019 09:22:00 am
The avocados have such a smooth skin. I just learned something new- so many varieties of avocados. I bet the texture and taste vary also.
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Dr. Patti
6/4/2019 04:44:46 pm
Hi Krista. My mouth is watering as I read your blog. Yum! I can't wait to read all about the foods you experience while in Chile. I hope you find the classes at ECELA to be not only beneficial to Spanish development, but also fun! They do such a nice job there. Please continue to keep those of us at home posted on your adventures! :)
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Karly
6/4/2019 06:51:03 pm
I really loved this post Krista! This is truly the adventure of a lifetime.
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Joanne
6/5/2019 09:17:26 am
Krista,
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Kathy Doody
6/5/2019 06:08:36 pm
Krista - I am a professor in the Exceptional (special) Education department. I had no idea you were that "Krista" until I read your blog. My son has autism and Celiac disease. Curly's is a wonderful place for us to visit as a family because you are so accommodating. My son is now 22 but when he was 8 and making his First Communion, we held his party at Curly's and he could eat so many items on your menu but so many of us ended up with the jerk chicken!! I also used to buy GF pizza crusts from you years ago. Anyway......can't wait to read all about your culinary and other experiences as you travel. Thanks for the great photos. And on a personal note, thank you for all you have done for people living with Celiac :)
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Ellis Gomez
6/5/2019 08:00:05 pm
Loved those avocados! I can’t wait to hear more about your culinary adventures,
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Dr. Julie Carter
6/5/2019 09:01:43 pm
Avocados are my #1 favorite "fruit!" These are absolutely gorgeous and I wish we could purchase those in Buffalo!
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Dr. Colon
6/6/2019 09:07:17 am
Hi Krista! I don't think we've ever had the pleasure of meeting! I loved reading your blogs and looking at the pictures! What an experience!
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Judy Davis
6/8/2019 08:31:05 am
Loving your adventures!
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AuthorI am a Career and Technical Education major at Buffalo State and will be graduating in 2019. I have been an adjunct culinary instructor at Erie Community College and Niagara Falls Culinary Institute for the past five years. ArchivesCategories |