There are innumerable perks to being a Sammic Scholar for BasqueStage…..the pay, the pintxos, the knowledge gained, living in Spain….just ask our current stages, Marco and Cameron.
But as a young chef, one of the greatest rewards of being a BasqueStage has to be working at the right hand of one of the world’s greatest chefs, Martín Berasategui. You gain knowledge about the specific preparation of the plates at the restaurant, of course, but you also are there to pick up the hard-earned wisdom of a Michelin-starred chef and savvy businessman.
In a recent video, Chef Berasategui shares his “recipe for success” with us.
“The best surprises are never improvised. Behind every great recipe, there are always hundreds of failed attempts, days and nights of reflection. But every step makes me feel closer to my set goal….for me this goal is perfection. Bettering yourself means, simply, giving it all you’ve got. Putting so much passion into my work is what allows me to demand and find it in my team. Sharing success is what makes it really great.”
Watch the full video here:
Presentación Martín Berasategui from Art & Life Proyectos Visuales on Vimeo.
How do I become lucky enough to learn from a great chef? I’ve taken culinary classes at salter college, where I an a 4.0 student. I’ve worked in hotels. I would be gracious to study under a well regarded chef..
Very anxious, and Serious about food..
Thank you
Micah, thanks for your interest! Apply now for the BasqueStage…you have until mid October. Visit our registration page here. Email us at info at basquestage dot com if you have further questions.