Today is the last official day of the Sammic BasqueStages’ sojourn in Martin Berasategui.
They have cooked, yes, but they’ve also learned a lot. About food. When we ask them what they think makes Basque gastronomy so special, here’s what Athena said:
It’s all about the passion. The people here LIVE for food. You can have a 20 minute conversation with any random cab driver over the merits of each chef or restaurant in town. Everyone is concerned with eating well, everyone is so opinionated about what is the best way to do something. Food is very important culturally here, and they’re proud of it. It really makes a difference when the entire populace consists of expert eaters with high expectations.
Tracy also weighs in:
The access to quality products from the land and the sea define Basque gastronomy. There still exist people dedicated to preserving and continuing the tradition of raising pigs, planting vegetables, and distilling wine. That chefs here have deep-rooted relationships with these artisans speaks volumes about the quality of food that is Basque gastronomy.
They’ve also learned about themselves. Here are some closing thoughts, on their final day, from the first ever BasqueStages.
Athena:
“I’m feeling a mixed bag of emotions. On one hand, a couple of weeks without working 17 hour days seems pretty great, on the other hand, I’m not really sure I want this to end. I’ve become accustomed to the lifestyle, the people, and I’ve changed so much as a person while I’ve been here. I love being here.
I’ve learned to have more confidence in myself. I watched a lot of people come into the kitchen, some lasted less than a week, some cracked under the pressure. Most people are here for 3 moths, I’ve been here for six. It’s taken a lot of fortitude, and it’s been damn hard at times, but I feel not only as though I’m a strong line cook now, but a stronger person as well.”
Tracy:
I feel grateful for the opportunity to have made so many lasting friendships from chefs to fellow stages to jamón maestros.
I’ve learned that “I only know that I do not know.” -Socrates. Also that being humble and living every day by this credo is fundamental to learning in any environment, be it the kitchen or office or fuera. In regards to food and travel, I’ll have to quote Bourdain, “The more I travel, the more I eat, the less I know.” To discover and rediscover, I must submit.
Agur, BasqueStages! Good work and good luck!