I Sammic Scholarship within BasqueStage project is aimed at young chefs and recent graduates living in the United States of America. Despite this, and given the attractiveness of what we offer, we are also receiving applications from other countries.
Unfortunately, we have no choice but to reject these candidates as the first point of the contest rules says clearly who can apply for I Sammic Scholarship. We read all the CV’s and essays we receive and, sometimes, we find it hard to reject certain applications, since they come from enthusiastic, capable and well prepared candidates… despite nationality.
BasqueStage team considered necessary to limit the call at least in the early editions of the Scholarship, and chose the United States of America for the first edition for several reasons:
First of all, as we ignore the dimension that the project can reach, we tried to focus our effort in a particular geographical area. Second, decided to launch the first edition of Sammic Scholarships in a country where Sammic has a direct presence in order to make the necessary arrangements in situ. Third, among countries in which Sammic has a subsidiary, USA is the largest one and where we might expect the best response.
That said, do not discard to address to other countries or regions, and even launch an open call for future editions of the Sammic Scholarship. Stay tuned!
Hello, my name is Bob Botchie. I ama 34 year old career changer. I was working, unhappily, in Manufacturing Engineering for years. A lay off hit, and I was left without work for quite a while. I sat at home and watched cooking shows all day. I started trying to recreate what I saw on the shows, and developed a true passion for cooking. I never thought to make a career of it, until somebody suggested culinary school to me. I immediately enrolled in Le Cordon Bleu Boston, where I recieved my Associates degree. In my time there I started a student government, was the student liason for following classes, and worked with the chefs at all of the public appearances. I was a dedicated student and promoter of the school. I spent my entire tenure there as student body president. Shortly before leaving school, I got a great job at Myers+Chang. It’s a great opportunity to learn under a talented, young chef and two of the most successful restauranteurs in Boston. I am still there today, and still learning all I can. Graduation was a year ago, and I’m working as a rounds cook. I would relish chance at this stage. I am fascinated by Basque cuisine, and try to cook as much of it as possible in my spare time. Working in an Asian restaurant is a very specified method of cooking that I enjoy, but my heart lies in other cuisines. Thank you for your time and consideration.
Thanks for your comment. Why not apply for the Scholarship? 18 days left!
Hello, im wondering if its normal my video and name didnt appear in the candidates page after i registered… its normal????
tkss
Hi @Roberto, I’m afraid that your candidacy was rejected due to not being a US resident. You can always apply in next issues of our Sammic Scholarships if you’re elegible.
More info: http://www.basquestage.com/scholarship
Hello,
I just found out about this scholarship and I am about to register. Can the essay and/or video be presented in Spanish? Both English and Spanish?
Thank You,
Sara-
We have sent you an email answering your questions!
Hi;
I am a US resident originally from Mexico. I will graduate in NOV 2011 from Las Vegas Le Cordon Bleu. I was told by my school that there will be another contest for DEC 2011.
I would like to know about my following questions:
1-Is there any age limit( since I am a very active and enthusiastic 54 years old man)?.
2- Can I apply for December 2011 or any time after November 2011?.
3-Should I do the Video in both Spanish/English or just Spanish ?.
Thanks
Enrique-
We haven’t announced any of the rules for the next round. So we can’t tell you anything with 100% certainty. As of now, there is no age limit. The applications for January 2012-June 2012 would open in October, so stay tuned to our blogs, Facebook, and Twitter. And you can do the video in Spanish and/or English, but we do need to know (for blogging purposes) that you have a good handle on the English language.
Thanks for your inquiry!