Although most of us learn to cook from our mothers, there is still a void of women chefs worldwide. While researching for my book, Dining Traveler Guide to Puerto Rico, I had the opportunity to go behind the scenes at El Condado Plaza Hilton with the property’s executive chef, Maria Germania Diaz. Today she is one of a few female executive chefs in Puerto Rico’s hotel industry, and the second person to occupy the position in what is today the The Condado Plaza Hilton. The hotel, with the view of El Condado Lagoon, is a hotspot for weddings, conventions, and many other events on the island. As the Executive Chef, Chef Maria oversees hundreds of events throughout the year.
As I enter the large stainless steel kitchen, I see line cooks stuffing hens with mofongo (a Puerto Rican dish of mashed fried green plantains) and a pot of simmering stew with the savory scent taking over the space. Orchestrating the culinary symphony, was Chef Maria, in her bright fuchsia chef coat and colorful chef’s clogs to match. She has the contagious smile combined with a strong, command presence.
She begins to show me on how she makes her Puerto Rican take on ratatouille canapes, one of the most requested items on her event cocktail menu. As she starts to chop the onion, she talks about her passion for food. She began her career as a chef twenty-four years ago at what is now is known as El Conquistador Resort. Although she has been with El Condado Plaza for sixteen years, she has traveled throughout the Caribbean and as far as Sri Lanka, collaborating with other chefs and drawing inspiration from her travels.
As I see her making the ratatouille, I quickly noticed this is a very Boricua (Puerto Rican) take on the dish. The eggplant is grown locally in a farm in the center of Puerto Rico. She also uses longaniza (a version of chorizo) and queso del país (local white cheese of Puerto Rico). Although she serves a diverse audience on a daily basis, the tries to inject a touch of Puerto Rico with her menu items. This is also seen in her ceviche, on which I detect sweet Puerto Rican mangoes.
I enjoyed hearing Maria’s stories as she chopped and sautéed. Chef Maria has been working the kitchens of some of Puerto Rico’s most beloved properties for over two decades. She says one of her favorite parts has been to cater weddings and then see other family members and siblings follow suit with the same menu at the hotel. As the end of the demo, we snack on our canapes as we take a walk along the turquoise blue waters which line El Condado Plaza Hilton. I bet there’s a daily dose of culinary inspiration with that amazing view!
