So, by now our Sammic scholars, Luuk and Brenden are three weeks into their stages at Martín Berasategui. Restaurante Martín Berasategui is one of the world’s top places to eat, with three Michelin stars and a spot in the top 100.
*photo courtesy of Brenden Darby
Brenden has gotten his start on the meat station, whose plates range widely: from pig trotters to roasted pigeon. Meanwhile, Luuk is stationed in fish. If you saw his post about breaking down monkfish, you were probably either scared or excited. His other plates, however, consist of roasted red mullet, hake kokotxas (or cheek/chin pieces) and grilled sole.
Despite their different dishes, Luuk and Brenden are learning similar lessons about working in a foreign kitchen, the level of expertise required by such a high level, and functioning in a foreign language. Stay tuned to our blog and theirs for more of the latest!
*photo courtesy of Brenden Darby