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Basque Cuisine at Xarma

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Posted by marti | Posted on 01-06-2013

Category : BasqueStage

Tags: BasqueStage, Sammic, xarma

You may have been wondering how our Sammic Rising Stars Scholar Justin has been holding up on his BasqueStage experience.  Well, the answer, as you may be able to guess from the ‘tomato salad’ above, is….fabulous.

Justin’s three-month stage is at Xarma Restaurant, in San Sebastián. Xarma’s guiding principles are freshness, color, attention to vegetables as well as proteins.  It’s a youthful cuisine, open to incorporating elements and techniques from other cuisines. It’s playful and vibrant.

The young chefs at the helm, Aizpea Oihaneder and Xabi Díez, bring technique and innovation to the table at their small restaurant. Their combination of commitment to the best Basque produce and their willingness to experiment makes Xarma a very special spot.

For more updates on Justin’s adventures, follow him on his blog. To check out Xarma’s menu, visit their website.

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Aroa

Posted by marti | Posted on 27-05-2013

Category : BasqueStage

Tags: aroa, BasqueStage, getaria

Perhaps you’ve been wondering where Susy, our Sammic Top Chef Scholar, ended up after her stint at Ezkurtxerri, the pork farmers.  Well, she’s been working the fields above Getaria at Aroa, one of Basque Country’s most exquisite farms.

And the verdict? It’s pretty back-breaking, if beautiful work.  Beautiful because the people at Aroa are devoted to producing the finest vegetables, herbs, and fruits. One of their legendary products are their guisantes de lágrima, or tear-shaped peas.

Absolutely beautiful both raw and cooked (as is much of Jaime Burgana’s produce), these peas are sold at premium prices (think 200-300 euros a kilogram).  It’s all in the care, the cost of seeds, and the labor that goes into their collection.

For more details on Susy’s next destination, stay tuned to her blog and follow us on Twitter.

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Who is Roberto Ruiz?

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Posted by marti | Posted on 10-10-2012

Category : BasqueStage, Rising Stars

Tags: BasqueStage, fronton, rising stars, roberto ruiz, solana.4, sukatalde, tpt

Roberto Ruiz is a young Basque chef making quite the name for himself within the country. He is obsessed with raw material, demanding the best for his restaurant, Fronton. So much so, in fact, that he goes himself to the market to handpick his produce daily, and treats this carefully selected veg with equal care in the kitchen.

The winner of our Rising Stars Sammic Scholarship for BasqueStage will stage with Chef Ruiz for the first three months of 2013.  They can expect a complete immersion course into the traditional cooking of Basque Country.

Chef Ruiz trained under all the star chefs of the area, including Martín Berasategui.  He was named this year the Best Restaurateur by the Academia Vasca de Gastronomía. He is also the founder of the Association of Tolosa Bean Growers. This area, and restaurant Fronton in particular, is known for its bean. Served as a stew with traditional accompaniments, it is a venerated dish that Ruiz prides himself on cooking to perfection.

One lucky winner will experience a stage under this dynamic, energetic chef, at his restaurant Fronton as well as his wine bar, Solana.4, his bakery, TPT,  and his cooking studio, Sukatalde.

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BasqueStage: A Video

Posted by marti | Posted on 04-09-2012

Category : BasqueStage

Tags: BasqueStage, ruth selby, sammic scholar

If you’ve been following BasqueStage, we’re sure you already know that it’s the chance of a lifetime for a young cook.  You also probably know Ruth Selby, one of our recent Sammic Scholars.

If you are an aspiring BasqueStage or just want to know a little more about what being a Sammic Scholar is all about, then watch this video that Ruth made about her experience.

Once you visit Basque Country, you never forget…

BasqueStage Wrapup from Ruth Selby on Vimeo.

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Brenden & Luuk in the Basque Dining Society

Posted by marti | Posted on 23-07-2012

Category : BasqueStage

Tags: BasqueStage, brenden darby, dinner, gastronomici society, luuk hoffman

In what has become more or less a BasqueStage tradition, we invited our brand new stages Brenden Darby and Luuk Hoffman to show their stuff Basque-style: in a traditional dining society.  These txokos are the backdrop for both the most exciting and the most traditional meals in this corner of the world. So it’s only fitting that it be their introduction to Basque cuisine.

Brenden and Luuk prepared a five course (!) meal, starting light with a watermelon salad (featuring fresh and stewed watermelon) studded with jamón ibérico. Then sea bream with cucumber and coconut. Light, refreshing and delicious!

Then we turned to weightier plates of rabbit and pork. Brenden and Luuk did a great job with plating and sauces…you are looking at some talented stages (don’t forget to keep up with them on their blogs). Check out that rabbit three ways (on the right):

And finally, a sweet ending to a delicious meal.

Here’s to many more!

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Looking Back : Ruth

Posted by marti | Posted on 10-07-2012

Category : BasqueStage

Tags: 2012, BasqueStage, elisha benhaim, ruth selby, Sammic Scholarship, Scholars

Our Sammic Scholars  Ruth and Elisha finished their BasqueStage experience at the end of June.  It was full of action, from the three star kitchens of Martín Berasategui to the tiny creameries in the hills of Basque Country. We’ve invited Ruth to the blog to share her closing words before we welcome our new scholars, Luuk and Brenden.

After six months of living in Pais Vasco, the time has come for me to return to California. I go with excitement, ready to start in earnest my cooking career. I also go with a twinge of sadness, because my time here has been so rewarding.

From a three Michelin starred kitchen to a pintxos bar, from a cheese maker to cooking classes in gastronomic societies: we’ve seen almost every facet of Basque food culture.

I know how to work in a stressful, demanding kitchen. I also learned how to operate some of the best kitchen equipment in the business. In terms of palate, I can now taste the nuances between different Idiazabals. I learned how to make blood sausage with an elegant senora who has been making sausage her whole life. I picked sweet peas, lettuces and edible flowers in a hilltop garden in Getaria.

Most importantly, I’ve met motivated, talented and generous people who value food and celebrate it in ways I admire. Thank you for welcoming me and teaching me.

California, I’m coming home. But Euskadi- I’ll be back as soon as I can!

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Scholar Spotlight : Luuk

Posted by marti | Posted on 09-05-2012

Category : Winners

Tags: BasqueStage, luuk hoffman, Sammic, Scholars

Luuk Hoffman, IV Sammic Scholar for BasqueStage

Luuk is a recent graduate from Hotelschool The Hague, where he received two cook degrees. He is now studying for a professional degree at Sterklas university. Luuk was born to Dutch parents in Lutong, Malaysia, and has lived in The Netherlands and Oman. His goal is to cook in top restaurants around the world and find a place that is most suited for his own restaurant. On his bucket list are Alinea, Fat Duck, Librije, and Quay. All these chefs have different styles and ideas about cooking which he wants to experience. Luuk believe “sour and bitter tastes make good dishes great. From a chef I used to work with (Roel Gillisen*) I’ve learned that it takes all four flavors (leaving Umami out or now) to balance a dish. I prefer lighter dishes where structure is very important in order to keep the palate interesting.” He sees the final step in his career as opening up his own restaurant so he can leave diners wanting one more bite.

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the next step…video

Posted by marti | Posted on 05-04-2012

Category : BasqueStage

Tags: 2012, BasqueStage, Candidates, Ear, Sammic Scholarship

Earlier this week, we announced the top 30 finalists in the race for the IV Sammic Scholarship for BasqueStage.  This talented bunch now has to show us what they’ve really got.

The first stage of round two is for the candidates to craft a video.

This video will be between one and two minutes, and the candidate will have the chance to explain who (s)he is, why (s)he wants to participate in BasqueStage, and any other things considered interesting and relevant. These videos, will be uploaded to Vimeo (or Youtube), and then  posted to the candidates’ blogs. This video is not (necessarily) a cooking demo, as they have been in the past. Candidates have total creative control.

This is the first step in getting to know our top 30, whether it’s at a market or in front of their computer.  Candidates should designate it in the text of the post as ‘BasqueStage Candidate Video’ and send  a link upon completion.

Follow along as they compete to show us who deserves to be in Basque Country, Spain, on their culinary chance of a lifetime, with all expenses paid.

Stay tuned!

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Last Day to Apply

Posted by marti | Posted on 31-03-2012

Category : BasqueStage

Tags: BasqueStage, Candidates, Sammic, Sammic Scholarship

Today is THE LAST DAY to apply for BasqueStage.
What are you waiting for? Get on over to the application, which takes about ten minutes to complete, and get your name in the mix!

Do you need some motivation? Why should you apply for this incredible opportunity? Well, we’ve got some reasons for you, if you really need them:

  1. What other chance will you have to be surrounded by so many Michelin stars (four three-star restaurants, plus the many with one and two stars)?
  2. Learn how to make all the traditional Basque dishes, like kokotxas al pil pil and patatas con chorizo.
  3. Don’t just do a stage. Get PAID to do a stage.
  4. There are about a million miniature reasons to live in this region of the world. They’re elaborate, delicious, and they’re called pintxos (not tapas).
  5. Live among and learn more about one of the world’s most intriguing cultures, the Basques.
  6. Practice your Spanish (and Basque).
  7. Learn to cook under the wing of one of the great masters, Chef Martín Berasategui, who has restaurants across the world with Michelin stars.
  8. Step straight into the spotlight as you chronicle your experiences on your BasqueStage blog, twitter, and videos.
  9. One word: visa. We’ve got you covered.
  10. Finally, don’t take our word for it. Check out the experiences our stages (current and past) have had on their blogs.

Good Luck!

Thirty second round finalists will be announced on Monday.

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What it Takes

Posted by marti | Posted on 30-03-2012

Category : BasqueStage

Tags: 2012, BasqueStage, Candidates, elisha benhaim, ruth selby

Today and tomorrow are the last days to apply for the IV Sammic Scholarship for BasqueStage. That still leaves you time to get your application in for consideration.

Maybe you’re still on the fence. Perhaps you aren’t sure what kind of person is BasqueStage material. One way to get the answer to that question is to visit our former and current stages’ blogs.

We’ve asked our current stages, Elisha Ben-haim and Ruth Selby to give us what they think are the top qualities that a future stage should have. Read on and then get in your application!

  • Be hardworking.
  • Be thick-skinned. “This is a very old school kitchen,” adds Elisha.
  • Speak some Spanish. “Everything is in spanish, not having the language skills automatically puts you one step behind,” Elisha says. Ruth seconds that, saying “Things happen fast here, and they often happen in Spanish. You can get by with only English, but you’ll get so much more out of the experience if you come with a little Spanish in your back pocket. If you don’t speak a word, even just learning some basic vocab demonstrates that you’ve done your homework, and you want to contribute to the team.”
  • Be willing to learn.
  • Know what motivates you (hint: it should cooking). Elisha says, “If you are sure you want to be a cook you will push hard every day to make the most what’s going on no matter what.”
  • Have a good attitude. “Both in the kitchen and out, you should want to get out, see and learn as much as you can while here,” adds Elisha.
  • Pay attention to detail. Ruth breaks it down: “BasqueStages have to work in a 3 star kitchen where details matter; in Sammic marketing videos where minutiae matter; and in the blogosphere where details are what set you apart. It’s important to be focused and to care about the little things, like your uniform, your word choice, and your photographs.”
  • Bring your knives-sharpened. “I’ve realized what a great knife culture we have in kitchens in the US. Some people here don’t even have their own knives. You do yourself a big favor if you come with quality knives, ready to rock,” Ruth adds.
  • Have patience and be humble. “It can be frustrating, humbling and occasionally infuriating to work in any kitchen, and this kitchen is no different. I remind myself how much I’m learning every day, and how fortunate I am to be here,” says Ruth.
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