Congrats, and welcome to Basque country! You’re coming to a place where you are surrounded by the best restaurants in the world, tremendously talented chefs and a food culture unlike anywhere else. Being in a foreign country on top of working in a three star restaurant is going to take some time getting used to. The first two weeks are definitely the hardest. The hours are rough, the chefs are loud and opening day is sure to be a bit hectic. Walking into the kitchen is going to be a bit shocking. It’s a very big kitchen unlike anything im sure you’ve seen before. The standards are high and is a very different environment that a traditional restaurant. Martin and the rest of the chefs are extremely dedicated for food and accept nothing less than excellence. There is going to be an army of brand new stages there just like you. Not just Basques, but people from all over the world, there to learn and live the dream. The stresses of the kitchen cause some to go faster than others, but the ones that last become like family. There are a few veterans who will be coming back and will be a great resource to help you out in the kitchen.
The experience is going to be a challenge from day one till the last “oido” in ways you may have not expected. Pushing you physically and mentally, but in the end turning you into twice the cook you were the day you came in. Like many other kitchens things here are set up in a way that you get what you give. So the harder you work, the more you commit, and the quicker you embrace the restaurant, will only give you so much more to take away from the experience. Push yourself, and you will succeed.
You are fortunate enough to have a cool 2 days off every week, so take advantage of it! Spain is an incredibly beautiful country and France is just around the corner. Marti, Andoni and the entire deli fun art crew are such an incredible group of people who are willing to do everything they can to help you out. You’re on your way to an experience of a lifetime. Good luck, work hard and smile, you’re in Spain!
I swear you’re going to love this Ataun.
Marco