- Time of past OR future Camino
- Frances 15,16,18
VdlP 23, Invierno 23, Fisterra 23
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Not to overthink it Robo.
Being able to share space and flow around each other are essential skills.
And if others aren't doing that, it's just a matter of finding a way in. The hardest situations can be when there is an organized group that takes over the kitchen. Then you just have to be politely assertive..
Where is it written that it's impossible to change one's default setting?Where others are inconsiderate, I tend to lose the politeness
Maybe one of the reasons the idea of Albergue living is not a great draw card for me
Where is it written that it's impossible to change one's default setting?
I do 'get' your lack of enthusiasm.
But putting yourself in interesting situations could be a fast-track to a new way of being around the thoughtless among us. Go out there and play...and see what happens. Sometimes it'll be abject failure, other times it may surprise you. (And if you totaly lose it in response to someone who's been consistently selfish...well, maybe they'll actually be listening, and will learn something. (I think we tend to be too polite sometimes, letting stuff fester when it's not a bad thing to take someone aside and give them the sharing message they either never got or never heard.)
Hee heee heeeeeee....tease away.'m quite happy with my 'default settings'.
Why should I change them to compensate for the failings of others ?
Just teasing.....
We're going to try it...........
At least so you lot will stop hounding me to try it!
Hee heee heeeeeee....tease away.
I'm only sorry we'll likely to be walking at different times and different routes. I would so enjoy clearing out the kitchen for you and Pat.
Buen camino, you two! Bravo for pushing the edge of the possible...
At least so you lot will stop hounding me to try it!
Great tip Jill ! Also check with Hospitalero/a;
Check what’s in the kitchen before you go shopping. There’s no point buying a whole bottle of olive oil if there are three bottles, each partly used, already in the cupboard.
Jill
Not to overthink it Robo.
Being able to share space and flow around each other are essential skills.
And if others aren't doing that, it's just a matter of finding a way in. The hardest situations can be when there is an organized group that takes over the kitchen. Then you just have to be politely assertive.
Many albergue kitchens don't have much in the way of tools. But not to add a wok or steamer to the rice cooker and coil. Adapt is the name of the game.
And not just in the kitchen.
It's a fabulous practice, that forces us to let go of all our petty attachments.
No. Just...no.I try to be as openminded as I can BUT do not clip your toenails in the kitchen!! I actually saw someone doing that!!!!
Karma willing...heck, you never know, Robo!One day we will have to walk together
Speaking up on behalf of your personal chef here: although I personally enjoy cooking very much, one of the true joys for me of these walking trips is having someone else do the cooking. Just saying ...As my 'dearly beloved' ... is also a great cook, ... we might trying cooking a couple of evenings. ... She might need persuading
Amen to that! I was always too tired to even think aboit standing and cooking once I arrived. Well said, Kitsambler...at least IMO!Speaking up on behalf of your personal chef here: although I personally enjoy cooking very much, one of the true joys for me of these walking trips is having someone else do the cooking. Just saying ...
Funny story (sort of anyway). I was staying in a very small village albergue and had stopped early because of the heat. Sitting out on a patio area was a group enjoying an afternoon beverage (or two or three). The most prominent couple (older,loud, boisterous) were not staying at the albergue (nor were many sitting at the tables) but at the hotel next door and were buying drinks for everyone from the bar. As the day went the woman started to plan a very elaborate meal. Bear in mind that there was just a very small shop with very limited items and open very limited hours. She was enticing all the young pilgrims with the description of this meal and inviting everyone to join her and her husband in this meal. I was thinking a) where will you get all the items (40 cloves of garlic being one) for this exotic pasta dish you speak of and b) you (and many of the others around the table) are not staying at the albergue so where will you cook this lavish meal.
Turns out they planned and executed (poorly) this meal in the communal alberque kitchen. They were very loud, drunk, boisterous and only 4 of the 10 or so were actually from the albergue. I think they basically ended up having pasta noodles with butter and whatever vegetables the shop had. I did not attend this meal as I had other plans and really had no desire to join in a loud boisterous meal.
Sabine, are you saying you may have been the lady planning this complexe pasta dish?Oh dear....! The older man wasn't by any chance an operasinger who performed arias from Wagner ....
Sabine, are you saying you may have been the lady planning this complexe pasta dish?
Speaking up on behalf of your personal chef here: although I personally enjoy cooking very much, one of the true joys for me of these walking trips is having someone else do the cooking. Just saying ...
There are dozens of countries represented (as hospitalero, I counted eighty) and hundreds of cultures. When observing "inconsiderate," it's worth asking whether you might be misinterpreting a cultural difference.Where others are inconsiderate, I tend to lose the politeness.
There are dozens of countries represented (as hospitalero, I counted eighty) and hundreds of cultures. When observing "inconsiderate," it's worth asking whether you might be misinterpreting a cultural difference.
Couple years ago, a lady arrived already a bit boisterous. Later, Ias was speaking to the pilgrims at our communal dinner, she got up from the table and kissed me. When I returned to my seat at the opposite end of the room, another pilgrim, presumably her husband, said "It's only one night. I have to live with it year-round."As annoying as you felt at the time, I think it's all the reasonably priced vino tinto that turns normally courteous pilgrims over the edge to being obnoxious...(but never me)!
Robo, you and your wife should make it a point to stop in Carrion De los Condes and stay at the albergue run by the nuns. They have a communal meal every night and it is a shared preparation as everyone contributes food.
I really enjoyed that albergue.
Albergue Santa Maria....Do you remember the Albergue name?
Was it maybe.......
Albergue-hospedería del Convento de Santa Clara
However, will you really be able to "go with the flow" or will sharing the task with someone who does things differently drive you nuts?Very true, I suppose no one needs to know I’m Chef,
Play it by ear and go with the flow will be the order of the day
However, will you really be able to "go with the flow" or will sharing the task with someone who does things differently drive you nuts?
I'm not a chef, by a long shot, but when I'm doing something in the kitchen, I have to apply some effort to be silent when someone else insists on some particular technique that I know is not important.
Dear wandering weirdo,
I do have a slight and boarderline ocd compulsion to rip the the knife from a persons hand, because I cringe at the sight of people using ( incorrectly) knives, for fear that they’ll do themselves a mischief, it really sets my teeth on edge, like nails on a chalk board just to watch. But for the sake of being courteous I really do have to bit my tongue.
I have a feeling I might have to do similar on my coming trip.
Best regards
D.
I was thinking about that, and briefly thought about bringing a couple of my own ..... but then thought better as it I could possibly and potentially be painting a target on my back.Although the average knife in the average albergue kitchen is rather blunt
I was thinking about that, and briefly thought about bringing a couple of my own ..... but then thought better as it I could possibly and potentially be painting a target on my back.
HEY LOOK AT ME AND MY KNIVES, I’m a chef... nope !!!
Go with the flow. I love to cook and serve. I go out alone and buy enough to make a large vegetable stew, some bread, and a bottle of wine....all for about €10. I buy a few chorizos. As I'm cooking, I invite others to join me. I've fed more than 20 with a huge pot. I then divide the stew in 2 and add chorizo to some since there are vegetarians. As the group grows, I announce that we might need more bread or wine and others go out and get it. I do not accept any payment for my stew and it's always my treat. Others graciously offer to help clean up.Hello to all out there,
This thread has been quite an interesting read thus far, and has got me rethinking my strategy for my coming trip in June this year.
I was just going to eat out at restaurant tapas bars/cafes as I hadn’t considered cooking for myself whilst on my trip.
I am quite a social person(being Irish it’s sort of in the rule book) and love to interact with new and different people usually over a pint or two..
however I’m also a chef and have been working in the restaurant and hotel trade for nearly 30 years, I don’t really want to have to cook, if I can.
For me personally there are some pros but as a chef there can be some cons......
I don’t want to be a kitchen bully and come in with my chef head on and take over or worried that I would offend someone in the process of cooking for myself ....
but as I’m famous in my family for cooking way too much, do I just invite the next pilgrim that walks through the door to join me?
I’m also worried that I would fall in with a group of fellow travelers and possibly end up being their personal chef for the duration, being taken advantage of because of my profession.
Or worse, people stay away from me or feel intimidated that I would criticise or critique there food.
So do I dive in and “do my thing” ?. or do I take a back seat and go with my first plan to eat out for most of my trip ?
And btw there always seems to be too much lentil soup so you can share..."\QUOTE]
Actually, there is quite a lot of good lentil soup around. One just needs a decent recipe.Any lentil soup is too much to share. Detest the stuff.
Actually, there is quite a lot of good lentil soup around. One just needs a decent recipe.
Some of my best Camino experiences revolve around communal cooking /communal meals.. walking into an albergue after 32 km and being invited by some younger walkers to share the meal they were cooking. I quickly ran to market and bought wine and tomatoes to add to the bounty. This was day 3 of Camino. I made a connection with one of the group; we would meet up now and again some for an evening meal, we developed a close bond and are in regular contact even tho we live at at different ends of the world. I got into habit of boiling half dozen eggs at night and sharing them with whom ever.. . great to have hard boiled eggs for snacking along the way.As my 'dearly beloved' enjoys eating as much as I do, but is also a great cook, there is a chance we might trying cooking a couple of evenings. If there are no great local places to eat you understand. She might not need pursuading
Having never stayed in Albergues before and certainly having never cooked in one, I thought it best to find out the 'Kitchen Etiquette' in advance.
Assuming we find ourselves in an Albergue with cooking facilities. I have a dumb question....
Let's say we head out to buy some ingredients, perhaps with some newly met friends.
We then get back to the Albergue to cook a communal meal.
Are we likely to find ourselves waiting for 3 hours for the kitchen to be free?
I'm not suggesting there is a Camino equivalent of that amusing practice of 'certain' European tourists.....who dash down in the morning to put their beach towels on the best deck chairs around the pool
But, how does it all work?
Wouldn't want to be upsetting my fellow Pilgrims by not knowing the form and all that......
P.S. And Yes. I'll pick up a small sharp kitchen knife in SJPDP. Good tip...
Ah yes, the people one is with makes a big difference too!Ah I remember with much joy the lovely but humble soup of lentils with chorizo in the Grañon albergue. Even more joy because of the wonderful vibes around that communal table.
Can’t be doing with lentils, prefer barley myself
As long as there’s some meat in there with it, or possibly a nice pea and ham soup with lots of crusty bread.
Very true! There is usually, olive oil, rice and pasta available in the kitchen, also some minimal seasonings like salt and pepper. No need in buying it again.
Check what’s in the kitchen before you go shopping. There’s no point buying a whole bottle of olive oil if there are three bottles, each partly used, already in the cupboard.
Jill
Walk in the winter!! Just finished my first Camino and had no issues with waiting to use the kitchen if I needed to as so few Pilgrims - well until Saria. I loved watching how some people would concoct amazing dishes! I mostly settled for salads or pasta but often opted to eat out as a decent and very filling 3 course Pilgrim Menu with bread and wine averaged around €10, so for me, cooing was not often worth the bother. I also liked to sample some of the local food. Be sure to visit a pulperia when in Galecia - the pulpo (octopus) is amazing!As my 'dearly beloved' enjoys eating as much as I do, but is also a great cook, there is a chance we might trying cooking a couple of evenings. If there are no great local places to eat you understand. She might not need pursuading
Having never stayed in Albergues before and certainly having never cooked in one, I thought it best to find out the 'Kitchen Etiquette' in advance.
Assuming we find ourselves in an Albergue with cooking facilities. I have a dumb question....
Let's say we head out to buy some ingredients, perhaps with some newly met friends.
We then get back to the Albergue to cook a communal meal.
Are we likely to find ourselves waiting for 3 hours for the kitchen to be free?
I'm not suggesting there is a Camino equivalent of that amusing practice of 'certain' European tourists.....who dash down in the morning to put their beach towels on the best deck chairs around the pool
But, how does it all work?
Wouldn't want to be upsetting my fellow Pilgrims by not knowing the form and all that......
P.S. And Yes. I'll pick up a small sharp kitchen knife in SJPDP. Good tip...
Robo, you and your wife should make it a point to stop in Carrion De los Condes and stay at the albergue run by the nuns. They have a communal meal every night and it is a shared preparation as everyone contributes food.
I really enjoyed that albergue.
At Granon 2008 4th of July "Mrs Crumble " from Corsica enlivened the meal with a great "Apple treat". As there were several pilgrims from our former colony, a great evening was had.And Grañon has a great communal meal where everyone pitches in to help cook, prepare salads, set the tables, and clean up afterward.
Dear wandering weirdo,
I do have a slight and boarderline ocd compulsion to rip the the knife from a persons hand, because I cringe at the sight of people using ( incorrectly) knives, for fear that they’ll do themselves a mischief,
And Grañon has a great communal meal where everyone pitches in to help cook, prepare salads, set the tables, and clean up afterward.
The one with mats on the floor is my guess.Looks like there are 3 in Granon.
Which is the one that everyone raves about?
The one with mats on the floor is my guess.
Robo, Robo...And the next question is.......... ?
And the next question is.......... ?
I was thinking about that, and briefly thought about bringing a couple of my own ..... but then thought better as it I could possibly and potentially be painting a target on my back.
HEY LOOK AT ME AND MY KNIVES, I’m a chef... nope !!!
Hello to all out there,
I’m also worried that I would fall in with a group of fellow travelers and possibly end up being their personal chef for the duration, being taken advantage of because of my profession.
Or worse, people stay away from me or feel intimidated that I would criticise or critique there food.
So do I dive in and “do my thing” ?. or do I take a back seat and go with my first plan to eat out for most of my trip ?
Thanks Frank,Going on a bike means that you will have much less of a chance of falling in with a group of fellow travellers - you'll most likely be moving much faster than the walkers. The groups of cyclists I encountered while travelling solo seemed to prefer their own group dynamic (which suited me fine- they were typically on mountain bikes and treating the Camino as a race)
Don't know if you're planning on following the walker's route or the road, but don't underestimate the difficulty of what you're trying to accomplish! Most evenings laundry and grabbing a bite to eat was about all I had energy for!
Bear in mind also that some Albergues won't allow cyclists in until they think all the walkers are in! That'll mean you'll be behind the schedules of others. (This only happened me once, but I believe the Frances is busier than ever now). You may be cooking solo long after everyone else has eaten.
I had one disappointing meal and some absolutely spectacular ones on my Camino eating out. The value and quality is so good it's hard to force yourself into a kitchen to cook!(My background is hospitality too)
Buen Camino
Frank
I understand. Forty-plus years ago I worked in a burger joint. Showed my co-worker a safer way to cut onions. Then he went back to doing it "his way," and removed about a centimeter of his finger. In such a situation, I think it's better to speak up than to avoid hostility. But when it's a matter of how to work faster vs. how to avoid a lot of cleanup, I "go with the flow."…, because I cringe at the sight of people using (incorrectly) knives, for fear that they’ll do themselves a mischief, it really sets my teeth on edge, like nails on a chalk board just to watch. …
Of course, a lot of people here have seen both your photo and your confession.I was thinking about that, and briefly thought about bringing a couple of my own ..... but then thought better as it I could possibly and potentially be painting a target on my back.
HEY LOOK AT ME AND MY KNIVES, I’m a chef... nope !!!
I think I might have to shave the beard before I go.Of course, a lot of people here have seen both your photo and your confession.
I was in the kitchen in a hostel in Ireland. Above a rack of plastic cutting boards of many colors was a sign showing what kind of food each color was for, so raw veggies don't get contaminated by raw meat, dessert things with garlic, etc. I pointed to the sign and said, I suspect no one obeys that. Another guest said, "I didn't even know it was there." Moral of the story: wash it before you use it.It does seem like the knives in most albergue kitchens have been badly abused. Hard to cut yourself, much less vegetables, bread, or meat.
I was told to shave my beard before going to Turkey. Glad I did so, not only because of Turkey's political situation at the time, but the immigration guy in one of the European airports spent a long time carefully comparing my passport photo (no beard) with my face.I think I might have to shave the beard before I go.
I think you will quickly discover that while on the Camino Frances not many people discuss what they do for a living, or don't do. Also you will find there are not that many pilgrims who look at this forum, especially amongst the younger pilgrims. I myself walked the Camino Frances twice before I even knew about it (forum). The members and viewers make up a tiny percentage of pilgrims and seem to be made up of mostly the same demographics.I think I might have to shave the beard before I go.
Or you could take the opportunity to instruct them on the correct use. You don't have to announce you are a chef .... many a great home cook knows how to use a knife properly (just sayin'). Unfortunately I told someone what I do for a profession and I became the nursemaid. I would more than happily jump into an emergency ... tending to your feet or your sniffles, not so much.Dear wandering weirdo,
I do have a slight and boarderline ocd compulsion to rip the the knife from a persons hand, because I cringe at the sight of people using ( incorrectly) knives, for fear that they’ll do themselves a mischief, it really sets my teeth on edge, like nails on a chalk board just to watch. But for the sake of being courteous I really do have to bit my tongue.
I have a feeling I might have to do similar on my coming trip.
Best regards
D.
Or you could take the opportunity to instruct them on the correct use. You don't have to announce you are a chef .... many a great home cook knows how to use a knife properly (just sayin'). Unfortunately I told someone what I do for a profession and I became the nursemaid. I would more than happily jump into an emergency ... tending to your feet or your sniffles, not so much.
On the camino profession very rarely comes up. It’s more along the lines of forst name, country of origine, where dod you start walking and when, and finally where are you walking to today.I do understand that I don’t have to announce anything that I don’t want to, and maybe it’s just an Irish (cultural) thing, but usually within 5 min of sitting down with someone you’ve not met before, it’s usually follows in the order of Name, where you’re from and what you do for a living.
As my 'dearly beloved' enjoys eating as much as I do, but is also a great cook, there is a chance we might trying cooking a couple of evenings. If there are no great local places to eat you understand. She might not need pursuading
Having never stayed in Albergues before and certainly having never cooked in one, I thought it best to find out the 'Kitchen Etiquette' in advance.
Assuming we find ourselves in an Albergue with cooking facilities. I have a dumb question....
Let's say we head out to buy some ingredients, perhaps with some newly met friends.
We then get back to the Albergue to cook a communal meal.
Are we likely to find ourselves waiting for 3 hours for the kitchen to be free?
I'm not suggesting there is a Camino equivalent of that amusing practice of 'certain' European tourists.....who dash down in the morning to put their beach towels on the best deck chairs around the pool
But, how does it all work?
Wouldn't want to be upsetting my fellow Pilgrims by not knowing the form and all that......
P.S. And Yes. I'll pick up a small sharp kitchen knife in SJPDP. Good tip...
Hey Oldman,Just do not try to cook in Galicia , there the attitude is fully fitted kitchen ,with no utensils ,no plates , cups knifes ,forks ,spoons you might be lucky to get a pan and the smallest pot.
Oldman
The munis in Galicia have great big kitchens, with nothing in them to cook. It’s their policy.Hey Oldman,
Is this a regular occurrence from Galicia?
Don’t fancy having to carry all that gear too.
Perhaps a health concern? I was in a hostel in Ireland where at least eight different cutting boards, each a different color, were stored under a sign explaining which color for raw meat only, which for fish, which for … etc. I pointed at the sign and said, "I suspect that is not obeyed." Another guest responded, "I didn't even see it."The munis in Galicia have great big kitchens, with nothing in them to cook. It’s their policy.
Much more an issue of the cost of replacing broken and stolen equipment than health concern. How fancy they are with the different coloured cutting boards. I see those being pushed here at home. I sigh. Not surprise noone had noticed. And it’s not as if pilgrims often prepare chicken or steak.Perhaps a health concern? I was in a hostel in Ireland where at least eight different cutting boards, each a different color, were stored under a sign explaining which color for raw meat only, which for fish, which for … etc. I pointed at the sign and said, "I suspect that is not obeyed." Another guest responded, "I didn't even see it."
I've also seen dishes broken because people won't comply with the request to put some away instead of seeing how well they can play reverse Jenga in the drying rack. And non-stick pans that aren't non-stick because people won't comply with the request to use wood and plastic instead of metal.
If this is the norm of people disregarding what’s requested of them, then I would hazard a guess that this is why there is no equipment in these kitchens.Perhaps a health concern? I was in a hostel in Ireland where at least eight different cutting boards, each a different color, were stored under a sign explaining which color for raw meat only, which for fish, which for … etc. I pointed at the sign and said, "I suspect that is not obeyed." Another guest responded, "I didn't even see it."
I've also seen dishes broken because people won't comply with the request to put some away instead of seeing how well they can play reverse Jenga in the drying rack. And non-stick pans that aren't non-stick because people won't comply with the request to use wood and plastic instead of metal.
Sorry I just came across this now , the answer is yes, great kitchens ,nothing in them . you have been given various reasons for this , the real one is the running of the Municipal Albergue is franchised out to one of the local hostelry's, who want you to eat in their Bar/restaurant , so its not in their interest to provide you with any facility to cater for yourself.Hey Oldman,
Is this a regular occurrence from Galicia?
Don’t fancy having to carry all that gear too.
I agree! However, do holler out if you have an extra half an onion, brocoli, or whatever. Always seems to be appreciated. I think it's fun sharing a kitchen with fellow pelegrinos, an adventure to try to put together a meal with limited supplies. To me it's all part of the sometimes "strange" journey. One of my all time favorite times on the Camino, the communal meal. Seems to make no difference who's doing the cooking. Food, bottle of wine, exhausted body, community. Incredible!Mmm this thread is getting me hungry... Also on the kitchen etiquette front I don't think it's helpful to leave behind extra cooked pasta, rice, sauce etc without specifically offering it to other pilgrims. If just left, it will be thrown away by whoever does kitchen clean up the following day- extra work for them and a waste of food
If anyone presses you to know what you do, have a canned (no pun intended) answer ready - I dabble in the kitchen, my dad / mom / wife is a cook, I just really like to cook/eat/whatever...You don't have to reveal anything you don't want to. It's your Camino, too, so do it your way and enjoy itHi Darren! You don't have to say you're a chef... I think you're right, some people might be intimidated to share the cooking with you OR some may want to rely on you all the time
See how it goes, you may get fed-up with eating out every night and fancy some home-cooking a few times... On the other hand, it's quite nice to have a rest from cooking!Don't over-plan things, go with the flow
Buen camino!
I'm not very assertive in group settings (except in my own household), and there were often groups already cooking in the kitchens at dinner time. This was intimidating to me and I was too impatient to wait my turn or butt in. I actually preferred going to the restaurants anyway if no communal meals were offered at the albergues.
Not so much etiquette as tip, I found a real challenge when large groups of a common nationality were in the Albergue. They would tend to treat the kitchen as their own at home and take it over for the whole night, using virtually all the space and cooking facilities. They seemed to be having a great time and don't believe it was a conscious plan, it was jus the cultural norm for them. So... when I saw these groups I would either get cooking very early (they were generally eating a little later) and vacate before they arrived for dinner or just choose to eat in a bar that night. No animosity, just had to learn how to carry myself in another's country with different cultural norms.
I’m also worried that I would fall in with a group of fellow travelers and possibly end up being their personal chef for the duration, being taken advantage of because of my profession.
Or worse, people stay away from me or feel intimidated that I would criticise or critique there food.
So do I dive in and “do my thing” ?. or do I take a back seat and go with my first plan to eat out for most of my trip ?
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