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Part Eight: Santiago, Chile
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Day Thirty
 Back
in Santiago de Chile! It was hard to believe that a month
had passed since my transit here on the way to Bolivia. Since then
I had been in close correspondence with a couple of stalwarts: Adikesava,
the Swiss-born head of the local devotee community here, and Caitanya
Bhagavata, also from Switzerland. Between us we had carefully
planned a four day hands-on cooking workshop to be held Monday through
Thursday inclusive. Close to twenty-five students had booked, and
I had decided on some delectable and challenging menus. In total
we would be tackling over 40 recipes.
During our pleasant drive from the airport to our home base, the
Cultural Centre at J.M Calle, we also fine-tuned details
of a press conference and media liason scheduled for Saturday in
the local town of Penaflor. A busy week ahead! So, what else
is new? I guess I like to keep myself engaged, especially doing
my favourite things. The rugged snow-peaked Andes looming in the
east looked appealing, and I suggested we should also make some
time to squeeze in a visit to the snow later in the week. Everyone
nodded in agreement. Back
at the Centre, I attended the evening Sunday Feast, then retired
for an early night.
Day Thirty-one
 An
office and adjoining reception room had become the venue for our
four-day course. After breakfast we began transforming the rooms,
bringing in gas stoves and tables, all the foodstuffs purchased
so far, and full gas bottles to connect up before the first evening
class. Chaitanya Bhagavata and myself carefully went throught
the menus and made up a list of missing items still needing to be
purchased.
| Iranian Saffron
Rice
Eggplant, Panir Cheese with Spicy Tomato
Saudi Baharat-scented Chickpeas
Bengali Dal Curry
Creamy Corn Raita
Anise-scented Cabbage and Potato Curry
Hot & Sweet Apple Chutney
Fresh Puffed Breads (Poories)
Succulent Gulab Jamuns |
 The
evening commenced at 6.00pm and our eager students squeezed in for
some close cooking encounters. The majority of those attending spoke
little or no English, so Caitanya Bhagavata was my translator. Tonight's
menu consisted of nine recipes. Everyone thoroughly enjoyed the
class, taking lots of notes and pressing forward to seriously observe
every stage of the cooking.
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