"You make your own heaven. You make your own hell."

But we are at the mercy of the weakest link(s). "Timing, class!" Chef Patricio said. "You failed today at the timing!" And, in truth, only two projects were behind schedule, but that doesn't matter. One fails, we all fail. And we had no dessert.

Chef lived in the Caribbean for seven years, all told, and he loves it. His eyes light up as he talks about the Rastas in his neighborhood, and the deep-seated respect for ingredients that seems indigenous to the region. He talked about the sometimes difficult growing conditions, the challenges to obtain fresh water, the vagaries of the weather, the need to put food in storage in preparation for the uncertain future.

He also described the process of making those very delicious shrimp from yesterday: caramelize julienned onions in olive oil, along with a strip of thick bacon, some chorizo, a lot of smashed garlic, and jalepenos sliced into thin rings. Add some peeled and sliced tomatoes. When it's all well cooked, flambé with a generous amount of brandy. Remove from the stove and let cool to room temperature or slightly above. Add the deveined shrimp and let them marinate for an hour or so. Return the pan to the stove and quickly bring to a simmer, heating just long enough to cook the shrimp. Add the juice of several limes and oranges and a big bunch of chopped cilantro, and add salt to taste.

I cooked black-eyed peas and rice, and collard greens. The secrets to the greens are washing them well and cutting them into thin strips, cooking them in chicken stock with chunks of bacon and sausage, and tossing them with a lot of lemon juice once they're cooked. We also had pickled tomatoes, and some great pork roast, and Andy was sous chef so he took some time to practice his plating:

Sarah made "bolita di keshi," or fried cheese: a delicious appetizer simply made from cheese, eggs, cornstarch and breadcrumbs, then deep-fried. She served them with a spicy salsa.

We also had jerked chicken, and a seafood curry that ran long, and the dessert had to be scrubbed until tomorrow. Over lunch, we talked amongst ourselves about the delegation of cooking duties, and how some people should just be given the easy stuff, for the benefit of all.

Before I left town, I paid a visit to the principal's office. Actually, she's the President, and she's interested in hearing student perspectives. I gave her mine.

Ya, mon.