In 1991 Billy and Akaisha Kaderli retired at the age
of 38. Now, into their 3rd decade of this
financially independent lifestyle, they invite you
to take advantage of their wisdom and experience.
Growing Café Kitsch
Billy and Akaisha Kaderli
me to do these things?
It seems that once we
get settled into a town I start seeing
to get involved with the locals. It doesn’t
matter if it’s importing an electronic basketball scoreboard for the school
gymnasium, the resurfacing and
building tennis courts in Chapala, Mexico or some project here in this
eclectic town of Panajachel, Guatemala.
I find a need, then fill
Alejandro, Owner, Cafe Kitsch
Guatemala is known for
great coffee and there is no shortage of cafes in
Pana. Coffee is
everywhere, but you cannot drink coffee all day and at our age especially, into
the evening. However, a glass of decent wine would be nice, especially served
with a variety of cheeses.
All of us Expats have
our favorite cafes for people-watching and chatting with locals. My fave is Café
Kitsch, a specialty coffee house and German Bakery. It’s located on the main
drag and the continuing flow of characters makes it appealing for me to cruise
through a couple of hours.
Specialty coffee at Kitsch
I approached Alejandro,
the young owner, about serving wine by the glass later in the day in order to
boost his sales.
He was amenable to the
The problem was, he knew
nothing about wine and how it should be served. So I offer to teach him and his
staff, Deborah, Dina and Maylyn. It was more like a crash course on how to open a bottle of wine and
pour a glass. They had never done this before!
But first things first;
we needed some wine and glasses.
On the back of his
motorbike, we dodge through traffic on our way to the store to make some
purchases. I chose nice globe wine glasses and moderate priced bottles of
Cabernet Sauvignon, Merlot and Chardonnay, and oh yeah… a wine opener!
The Adventurer's Guide to
That afternoon we
invited friends to join us for a little wine and fun. We give Deborah, the young
Mayan lady server, our drink order. Helplessly, she looks to me. This lets me
know that she has no clue what the wines are or how to open a bottle. She needs
Back to the basics
We get through that
lesson easily enough and everyone seems to have enjoyed themselves. However, I
noticed that the pours of wine were definitely not consistent, some people
getting more wine or others getting less. So after things settle down in the
café, I fill an empty bottle with water and instruct Deborah on the art of
pouring a glass of wine. She picks this up quickly but just to be sure, she
places a piece of tape on a glass to use as her guide and to teach the other
Deborah with glasses of Chardonnay and Cabernet
The Kitsch Wine Bar is
starting to gain traction in town. I suggest they add a variety cheese plate
with a chocolate truffle to enhance the experience as well as a plate of bread
and seasoned olive oil as a dip. The girls pick this up easily also and each
creates their own design. This too adds to the owner’s profits.
A couple of months pass
and Alejandro tells me he is expanding his business to the shop next door and
has now doubled his streetside view. Then he asks for suggestions of what to
serve. We agree a shrimp sauté would be spectacular. There is nothing like this
in central street
I create a small five-item menu which I believe the girls can produce in their tiny kitchen. The first
dish is Shrimp Sauté Provencal. Peeled, deveined shrimp are sautéed with
tomatoes, onions, mushrooms, garlic, white wine, butter, herbs and fresh
parsley, served with toast points. This was yet another crash course complete
from cleaning the shrimp to adding the correct amount of seasoning - and they
Talking with a friend a
while later, he decides he wants to try the shrimp and orders a plate. He
enjoyed it so much he returned hours later and ordered another. Not knowing what
to call it, the girls decide to name the dish Billy’s Shrimp or in Spanish,
Camarones Bily. It quickly becomes a smash hit with the customers.
Camarones Bily or Shrimp Provencal
What is so refreshing
about this sort of volunteer work is that it is free of regulation. Parameters
are wide open. Everyone on all sides of the exchange benefits, it’s a creative
challenge and we have eager students. We don’t pay rent or salaries, we have no
taxes or repairs. Our profits come from knowing that we enhanced the
These enthusiastic locals
appreciate what we know, and in turn, we get to create the perfect street side
café to have quality coffee, German pastries, French food and glasses of wine.
To be continued…
About the Authors
Billy and Akaisha Kaderli are
recognized retirement experts and internationally published authors on topics of
finance and world travel. With the wealth of information they share on their
they have been helping people achieve their own retirement dreams since 1991.
They wrote the popular books,
The Adventurer’s Guide to Early Retirement and
Your Retirement Dream IS Possible.
information about financial independence and travel, visit our
Billy and Akaisha continue to journal and photograph their
Retire Early Lifestyle Blog
About Billy & Akaisha