The arrival in Santiago de Chile is really quite a delight. The immigration and customs staff are fast, professional and well skilled, making the entry a simple event. After a long southern over-night flight (similar to HK to NZ), arriving at dawn,this is very welcomed. Equally welcome was the room ready and waiting. Chilean service is top rate.
I must Apologize to the HKCA and HKYCC…due to the isolationist mentality of my mother country, TY (our young chef delegate) regrettably had to travel through Canada, so we could not fly down together. How embarrassing to me, who believes my country is supposed to be the land of the free and home of the brave. This being her first continental journey I wanted to return to the airport and meet her mid-day flight. Flight delays and transfers being what they are unfortunately we both could not enjoy the pre-arranged city-tour. Still TY arrived safe and that is a happy enough occasion.
The city of Santiago itself is certainly beautiful, and reminds me of any large city in the Mediterranean. It is dry, mountainous, Spanish speaking, and Catholic; with large crosses very prominent in the architecture. The city is also framed by the glorious backdrop of the Chilean Andes a massive mountain range stretching across the eastern view.
I had two years of Spanish class in middle school, and my fathers-father was a Mexican immigrant to the US. You might think, coming to Chile I would be primed for communication. I don’t know if it is the jet lag (even from Phoenix the in transit time was 20 hours, TY was en-route nearly 30); or I am just getting slow in my middle-age; but I it took me some time to remember my basic spanish. I am warming up now and teaching TY how to say “do you speak Cantonese”, but I doubt she will hear a single Si!. Key words for her assistance are: Banjos (bathroom), Comida (food), Por Favor (please) and Gracias (thank you).
After getting set up in our respective rooms, registering at the congress, and refreshed we both joined the evening welcome cocktail reception which as expected was a very fun occasion with good food and tasty beverages. TY and I were fooled a bit in thinking we were going to eat the churascao Buffet by the pool, but eventually we dined on delicious chilean seafood, meats and cheese which is more appropriate for a cocktail party. I am happy to report that anyone who loves charcuterie and cheese will be well pleased by the variety of smoked meats, fishes, and cheese as well as fresh cheeses on offer here. The food was superb.
During the cocktail Gissur Gudmundsson, President of WACS awarded honorary members and did so in a delightful and humorous way akin to a knighting ceremony where each honored chef promised to elevate our vocation and serve us to their best ability. This was a fun and creative way of celebrating our most active and generous members.
A warning about Pisco. This is a Chilean brandy that is offered everywhere here, and watch out. It is 43% alcohol and it is the only spirit I have tried that seems to get stronger and harder to drink the more you consume. Rudy, I don’t think I caused any embarrassment, but I am not sure I can remember everything…wow!
Buenos Dias from 34 degrees south 70 degrees west and 510 Meters up.
Christopher Gallaga
January 24, 2009
