In their free time, they’re eating pintxos and meeting local producers. But make no mistake that they are on the clock most of the week. Justin will be spending his three-month stage in the kitchen of Xarma restaurant, and he’s already dove right in, preparing plates like the foie gras bonbon below:
Susy is in her fourth month at Martín Berasategui, where she is crafting plates like this one:
But crafting them, mind you, from the very start to the very finish. As Susy and Justin are learning, no chef’s education is complete without an understanding of the faces and the land behind the food.