Egiten baduk beharra, jango duk ogia.
It’s a Basque saying important enough to Chef Martín to put smack at the top of his personal blog. It translates to “If you work, you will eat bread,” which, when translated from ancient-proverb-speak, basically means if you want something, you have to put in the good old-fashioned effort. This is a well-known truth in the world of restaurant kitchens. And the BasqueStage scholarship is made to give hopeful chefs just the chance to do just that: work, and do so in a place where opportunities for learning and advancement abound.
So what does a typical day look like for a stage? Your burning question is answered by Athena and Tracy, this round’s Sammic BasqueStages.