Guacamole?

The past week has been interesting to say the least; and to be honest I'm too tired to write everything that has happened. However, the highlight was probably last night. Me and Lindsey spent the week job hunting, and one restaurant said they couldn't use me but the Chef (Diego) said that I could come and just observe Saturday night if I wanted to. So here I am, still slightly jet-lagged, minimal Spanish, in a tiny kitchen with 5 guys who only speak French, Spanish or Catalan. All except for the dishwasher who happened to be Moroccan, and spoke some English! I had no idea how it was going to be, but as soon as I got there they put me to work and I didn't leave until after midnight. I got to make guacamole (I know, right?), gazpacho (who else can say they've made gazpacho in a spanish kitchen), tuna tartar (to go with the guacamole), fruit salad, manchego salad with anchovy and tomato; and then I got to slice cheese for plates and postres. Pretty sweet. The guys made me dinner, veggie lasagna with feta; followed by the most interesting cheesesake I've ever experienced. It was so dense it almost tasted like fudge, but it was delicious. At the end Chef Diego told me I was more than welcome back anytime just to hang out and "practice" (guess he realized free labor wasn't so bad after all, but still couldn't give me enough hours for an actual internship site). Then he asked me, in Spanish, if American cooks were as crazy as Spanish ones ( as he did the moonwalk back to his expo station, sporting his 4th beer for the evening). Good times. This is their website, but the menu on there is from fall/winter, I got to work with their spring/summer. www.cheeseme.org