Cameron Rolka, one of the II Sammic Scholars for BasqueStage, sits down to talk about his six months in the flagship restaurant of Martín Berasategui.
What was your best memory from kitchen Berastegui?
When I was starting to get comfortable in the kitchen about 4-5 weeks in and my quenelles of ice cream were consistent. My jefes let me do my first set of quenelles for a 2 top and a 4 top in a row while watching intently over my shoulder. I did all the quenelles quickly and perfectly. I was then complimented by my jefes and fellow stages. Compliments are few and far in between.
And your most “interesting” memory?
Probably out in San Sebastian one night with two other friends from the restaurant. We didn’t want to spend too much money on food that night, and we were really craving pizza. So we went to telepizza. It ended up being 25 euros for two pizzas, and they were really really bad. Moral of this story: when in San Sebastian, eat Spanish food.
What about your best moment outside of kitchen Berasategui?
Like every moment I travel outside of Lasarte? Well if I have to pick a moment, it would be showing my visiting American friend around Basque country. Ataun in particular… Showing someone around my new home allows me to see it with open eyes again.
What one thing will you miss the most?
My Martin Berasategui family.
What are your future plans?
Travel around Europe for the next six weeks. Then possibly stay longer to work another restaurant, or with a butcher/artisan food producer here in Western Europe. Then it’s back to Portland, OR to work in a restaurant and get involved with the food community there. Long term I really hope to travel more in Eastern Europe, and Asia. As well as work in new places- high on my list is NYC. This will all hopefully put me on a path so I can follow my entrepreneurial desires.
Keep up with Cameron via his blog and twitter.