After two days acclimating in Bishkek where fortunately I am overlapping with the visit of the acting director (and nutrition expert) of a project with which we are to collaborate (and strangely we have worked at two of the same organizations), I headed south to Osh City. I traveled via an inter-country flight with our project chief-of-party (COP). Initially we were attending a stakeholder meeting and then I was staying on to train and work with my team on planning project activities. Because this event brought together all the staff from our three country offices, aside from work, there has been opportunity to socialize and get to know people.
The first night we went out for shashlik (shish kabob) with some staff from our main partner organization. Apparently this area is well known for their shashlik. What I found more interesting was the restaurant consisted of small private dining rooms facing a central courtyard, so that the waitresses have to run around outside in between diners and the kitchen. Given the weather here in the winter, I'm not sure that's a comfortable line of work. Each dining room has a call button to summon your waitress.
The second night, all our staff when out for pilav (pilaf). The type served is unique from this area. I don't think I can appreciate the finer points of pilav because it really reminded me of what I had in Afghanistan. The staff said that the rice they use here is very special and only grown in this area - and indeed it did have a slightly different texture. The evening consisted of speeches (yes I had to give one) and toasting with vodka and local cognac. Having tasted the vodka from the night before, I opted for the cognac and was much happier. What was especially nice was there was a set end time to the evening. The highest ranking person opened and closed with a speech and then someone led a prayer and that was it! Back to the hotel in time for some end of day work.
The first night we went out for shashlik (shish kabob) with some staff from our main partner organization. Apparently this area is well known for their shashlik. What I found more interesting was the restaurant consisted of small private dining rooms facing a central courtyard, so that the waitresses have to run around outside in between diners and the kitchen. Given the weather here in the winter, I'm not sure that's a comfortable line of work. Each dining room has a call button to summon your waitress.
The second night, all our staff when out for pilav (pilaf). The type served is unique from this area. I don't think I can appreciate the finer points of pilav because it really reminded me of what I had in Afghanistan. The staff said that the rice they use here is very special and only grown in this area - and indeed it did have a slightly different texture. The evening consisted of speeches (yes I had to give one) and toasting with vodka and local cognac. Having tasted the vodka from the night before, I opted for the cognac and was much happier. What was especially nice was there was a set end time to the evening. The highest ranking person opened and closed with a speech and then someone led a prayer and that was it! Back to the hotel in time for some end of day work.
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