So, you know about BasqueStage, but you’re not sure whether to apply.
We’ve checked back in with our former stages to get their take on what the experience has meant to them. Here are some words from Athena Thickstun, I Sammic Scholar.
The memories of my time in the Basque country and in Spain in general are definitely vivid and have become a central component of who I am and how I face life in general back in my own country.
Being in the kitchen at Martin taught me a lot about humility, camaraderie, and dedication. It’s easy in a small kitchen to feel as though you are special; in a kitchen with upwards of 60 cooks, you realize quickly your place in the realm of the world culinary stage, and the struggles and dedication it will take to get to the top.
I still talk to the friends I made in that kitchen, and the memories of the times we spent together are some of the fondest I have. There is a lot to be said for surrounding yourself with people as passionate about a cause as you are; it is inspiring and when your stamina flounders they help to lift you up and push you ever forward.
I wouldn’t exchange my experience for anything in the world. Coming back, I feel such a cool and easy confidence in myself, in what I can do. I fear no one, I feel confident enough to walk into any restaurant in quest of knowledge. Not that I am full of myself, mind you, it is really more of a quiet, internal confidence, one that does not require vocalization. I know who I am, and I know I am capable of so much more now than I ever was before, and I am completely unafraid to pursue my dreams. I am also unafraid of the inevitable failures and roadblocks, as I now know I can forge ahead through any challenge.
It’s a tough job, but the rewards and perks make it worth it.
Apply today for round 1. You have until March 31.