Wilver Salazar
Article written by Karen Lyddane
Wilver Salazar journeyed from the country of El Salvador to the USA alone, at the age of 19, in his quest for a better life. He travelled through Guatemala and Mexico to reach his destination, and gained a lifetime of challenges and memories.
His name? While his mother wanted to call him William, an uncle said that the name of a well-known soccer player, Wilver, was much better. How could she argue? He had a few family members here, including an uncle who was the brother of the uncle who named him. Learning English was one of his biggest challenges. He went to school that helped him a lot with language skills. Wilver learns more each day by just talking with English-speaking people.
His first job was in Texas, where he worked in a warehouse that prepared oil panels for silos. A year later, he moved to Virginia, rented a room from his uncle, and prepared food in a Chinese restaurant. His workday was from 9:00 a.m. to 11:00 p.m., and after about five months, he was ready to have more time with family.
So, Wilver started working in construction, both residential and commercial. He liked carpentry and concrete. He learned to read blueprints, although they were difficult to understand at first. Suddenly, it all made sense, and 12 years later, Wilver was again ready to take the next step in his career. This was when he lived in the Loehmann’s Plaza area. His next move was to Manassas, although he didn’t really like that town. An uncle lived near where Wilver worked, though, and this changed his mind about where he called home.
Wilver found his wife, Amilsa, in Manassas, at the Bethel Pentecostal Church, where they would eventually marry, and where they still belong, almost 20 years later.
They have two children, Cynthia and Allison. They are his great joy. “I am proud to be a Papa!”
A fortunate mention by a special family member about an opportunity at Fairfax Nursing Center turned into a year and a half of working with plumbing, HVAC, electric, and interior finishing. “I met the beautiful Bainum family” there. He continued working there for 1 ½ years after it was sold, and then…
A position became available at The Woodlands. Wilver saw this as a wonderful opportunity to improve his skills. He applied and became who we all know as the kind, indispensable worker with the gentle manner. Residents, staff, supervisors, off-site professionals, all share his joy as he works in this “good environment.”
Every day Wilver uses different skills to help residents and staff. “I enjoy talking and working with the residents.” “They are so nice to be with.” His personal goals involve learning more about the English language. He said that The Woodlands has been very good to him because he has the better life that began his journey to America a long while ago now. He can easily feed his family, and he treasures the time that he has with his family. Wilver said, with an eager gleam in his eye, that “I want to learn about computers.” “I love to work and pay my bills!” Residents and staff alike greatly appreciate each day that offers time with the kind, delightful professional named Wilver Salazar.
Chef Jose Portillo
Article written by Karen Lyddane
A little while ago, Chef Jose Portillo found himself considering his priorities. Then, he began searching for employment that would give him the life he wanted. He really enjoyed the career experience with Country Clubs, the FBI, DEA, and private organizations, and he wanted to stay in this type of environment. Working where he knows and has a personal relationship with the people, using his knowledge, spending time with family, all these priorities are met at The Woodlands Retirement Community.
Born in El Salvador, 15-year-old Jose came to America. His first job, in High School, was as a dishwasher. He found that work was very rewarding, and so he applied himself to gaining experience in the working world. A turning point was working for a company who offered to send him to Culinary School – they paid his expenses!
And, what a Culinary School! Jose attended the Institute of Art in Baltimore, Maryland. He learned his skills in two years and received a degree. When he’d leave class, he pursued employment in Arlington, Virginia, and went on to work in many places in Washington, D.C. This was when he earned experience in Country Clubs, hotels, and private restaurants.
College time meant motorcycles, for transportation, and for fun. He’d race two motorcycle-riding friends every Friday night, on Interstate 495! Now, when he’s driving on 495, Jose thanks God for keeping him safe.
Time outside of The Woodlands is spent mostly with family and fishes! His work schedule allows valuable time with his five brothers and three sisters. His mother started the tradition of everyone gathering together on Sundays, a tradition they enjoy to this day. They take turns caring for his father, who moved back to El Salvador after living in America since 1972-a surgery left him unable to tolerate cold weather. He is never without a family member. Chef goes there for two weeks, every four months. Chef has favorite fishing places, mostly in Maryland. Of course he won’t reveal them to us! He likes lakes and the Solomon Island.
Above all, Chef’s proudest accomplishment is the way he raised his kids. Cedro, Chef’s son, is employed with the Navy Federal Credit Union as an analyst and works from home. Jancy, Chef’s daughter, is a hygienist. They both live in Stafford. He smiled when talking about how they both feel about him. “We wouldn’t be the way we are except for you.” When they were young, he devoted as much time to them as he could-something that he looks back on with a great feeling in his heart. He shared with them a lot of what his father shared with him, and credits God with giving him the knowledge to be the best parent possible. It wasn’t easy for him- he was working 14 hours a day to send them to a private Catholic school, but never said to them: “I am tired.”
Chef loves to work, to be at meals where residents can ask questions, offer suggestions, and become his friends. He enjoys talking about specials, upcoming culinary events, and hearing about foods that are favorites. To have such an intense position is summed up with this quote: “You work long hours but you have to love it.” Chef’s attitude about Life? “God is good.”