The First Week on Mangenguey

We have officially been here for one week now but it feels forever (in a good way! :) We have slowly been making progress on a number of different projects but there is an endless amount of things to do. Our American co-worker is no longer with us so we are down to just me and Trevor. The native staff is great though and I think we are better off now. It is amazing how one person’s negative energy can suck the good energy from an entire group!

We have been getting used to the kitchen by cooking “Family Meal” for us, Helena, Richard, Ane (our Sous Chef) and Brigitte (housekeeper/masseuse). There are many ingredients we are not used to and many that we considered standard are not readily available. Because of our remote location, all ordering is subject to many factors and requires precise timing. Our closest available resource for food is Coron which is a 2 hour boat ride away. We try not to waste money or fuel and go for special trips so most trips are planned around guest arrival and departure. Coron is very limited on items that are available and it changes day by day. I am working on updating and organizing the inventory as well as creating order guides that correspond to the various locations where we are able to order to make things a bit easier for us. Trevor has been splitting his time between cooking and various construction/facilities related organizational projects.

Trevor's Wheelbarrel

The View from our "Office"

During guest meal preparation we have been watching Helena closely as she prepares her classic meals. She truly is a master of her craft and we have learned so much already! We are taking many notes and pictures and are working on creating recipes that can be used in the future when she is not around or doesn’t have time to cook. I did get to cook lunch for the 2 guests yesterday. They are a very sweet couple on their honeymoon, a Japanese man and his Filipino wife. They were craving Asian food and since that is not Helena’s specialty she had me prepare the meal. I made Coconut Green Curry sauce and served it over marinated Grilled Tofu, Jasmine Rice and assorted raw/blanched vegetables (julienned red peppers, julienned blanched carrots, blanched green beans, julienned “leeks” that look like large green onions, and kangkong, a native water spinach). They appreciated the special attention and enjoyed the meal. 2 more guests arrived later that evening and we will have 4 guests thru the Easter Weekend.

Asparagus with Hollandaise

Chicken Liver Pate

Churros con Chocolate

Helena's Bouillabaisse

Helena's Paella

Avocado and Crab Salad

Mangenguey Salad

Melmato (Marscapone, Wild Honey and Toasted Pine Nuts)

Pork Chops with Pineapple Salsa and Jasmine Rice

I have also been getting lots of front of house practice and learning to greet the guests, the check-in process and the billing process. Richard has been teaching Trevor the drink menu as well. Richard and Helena are both leaving next Friday so we have to be prepared to run the place ourselves. Their friend Reuben will have returned before they leave and he will be able to help us fill in the gaps on the things we are still learning as he has been here since the beginning. So far we have only 2 guests scheduled while they are gone but we have many potential inquiries so we will see what happens. Richard is going back to the NYC for 6 weeks and Helena is going to Manila for the week to do some specialty shopping and other errands.

Work days begin around 6 or 7 and go until 9:30ish but we take 20 minutes or a half hour once or twice a day to explore the island. It is summer time so we try to stay out of the sun except for early morning and in the late afternoon/evening. Despite all that, we seem to be slowing accumulating a tan :)

More Scenery...