Enthusiastic Chefs “Stir” Up The Menu at The Pavilion

Centavo’s Two Cents

I am learning that everything takes a little bit of time to measure up to personal expectations.

For instance…if I want a tan I have to work on it, you know, get the notion, the lotion and the drive to lie out in the sun.

Nine years of living in San Felipe has brought many ideas into my head of what I thought I needed. In terms of meals, my expectations have risen to culinary heights. The food here is delicious and sometimes unbelievably good. Walk down any street and you will find what you are craving.

This is a town where recipe items must travel great distances. A head of lettuce has seen many miles before it lands in a salad here.

If you want a pizza the cheese is imported. In fact, everything on the pizza is imported.

Eating out is a pleasure for our townspeople and our tourists.
You can buy a fabulous meal off a street cart. You can eat in a restaurant and feel special.

I have often thought about how difficult it must be for a chef here in our village. They must order their supplies in advance, and may end up having to discard precious produce and food.

The Pavilion at El Dorado Ranch recently hired a young chef from Ensenada. This was a perfect opportunity for me to find out about the secrets of keeping everything fresh.

The texture, the aroma and the presentation of the food…all of these issues have gone through many changes at the Pavilion. Every chef hired there brought their own recipes and particular style… to the table …so to speak!

This restaurant serves the public and the El Dorado residents.
It is located on the golf course where the dining room and patios have views of the ocean. Very nice.

When I went to interview the head chef he had brought along his sous chef. I thought it was generous and kind of him.

Joshua Caleb Cazarez Rodriguez, as head chef, has the responsibility of overseeing 13 kitchen employees. He has been at the Pavilion for eleven months.

Julio Cesar Saveedra Gonzales is the sous chef. He is dressed meticulously in chef white and is smiling with diligence.

Joshua (orJosh) is dressed in black and speaks perfect English. Julio struggles to understand. Josh will interpret my questions for him so that he can be part of the interview. This impresses me.

Both men found their love of food preparation through their families. Josh studied with a top chef in Ensenada and spoke of this man and his talents with great respect. Julio worked with his family making pizza as a boy.

I have watched the ebb and flow of this restaurant for years.
Uniforms mean business and it was a pleasure to see that the Pavilion’s chefs are proud to wear the uniforms that define them.

In eleven months Josh has found his niche. He runs an expert kitchen and finds joy in teaching his workers how a restaurant should operate.

Food is an art form and both these men understand that.
Their plate presentations have a flair of elegance and fun.
I am not surprised that the food is delicious, generous and varied here. There is always something different to be served because these chefs continue to challenge themselves. Those who dine at the Pavilion are lucky for that.

There is a daily stream of trucks bringing food items to our town…and to the Pavilion. Josh and Julio accept the groceries that will be someone’s next meal. For this, the kitchen must be well ordered and clean. Food preparations are made with attention to health requirements. Josh makes sure that his kitchen is organized and time effective.

It is challenging and nerve racking. It is something they love.

San Felipe can entice many people to venture out into the food “unknown”.

The Pavilion is stirring things up. Josh and Julio make sure you will come back and try something that you didn’t even know you wanted. All good!

Centavo’s Wise Words: “Are you going to eat that?”