It was a busy week for Tracy and Athena, both in the kitchen and out. Kicking off their ‘weekend’, which for much of the hospitality industry here consists of Monday and Tuesday, they watched San Sebastián’s Real Sociedad play Pamplona’s Osasuna in soccer. Even though the games are always on in the kitchen at Restaurant Martín Berasategui, seeing the game from the Sammic season ticket seats was quite a different experience…
…then it was back to the kitchen on Wednesday, for what is typically the busiest day of prep of the whole week. As of late, Tracy has been allowed to show what she’s made of, on the line! No small feat after just a month in the kitchen. “The greatest challenge is mind control. It’s the greatest asset I can have here. Whether I’m prepping, plating or conversing with fellow stages or chefs, I can’t help but think of how ‘zen’ I should be,” says Tracy. Check out more of her account as the heat gets turned up in the Berasategui kitchen.
Then, Thursday, it was lights, camera, action. A film crew invaded the kitchen and the studio of David de Jorge to get some footage of Tracy and Athena cooking a regional specialty, patatas con chorizo ( or a la riojana).
The videos will soon be edited and ready for viewing, and you can cook along with Tracy and Athena as they learn their way around typical local ingredients, like chorizo, jamón and the almighty potato. It’s all in the little hints, such as the one Chef Martín gave the girls when making the Patatas A La Riojana–varying sizes of potato dice are okay, because the smaller pieces will fall apart, binding the sauce, while the larger pieces continue to cook to doneness. Stay tuned as Tracy and Athena continue working and unearthing pearls of wisdom!
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