Disculpa, pero esta entrada está disponible sólo en English.
Disculpa, pero esta entrada está disponible sólo en English.
Disculpa, pero esta entrada está disponible sólo en English.
Category : BasqueStage
Disculpa, pero esta entrada está disponible sólo en English.
Category : BasqueStage
Below, read an interview with Cameron Rolka, II Sammic Scholar for BasqueStage.
July in San Sebastián or July in Portland ? Why?
Actually, before I came out here I was a bit sad to leave Portland during the summer. In Portland everyone waits through the rainy season for the absolutely gorgeous summer weather, outdoor activities, and events that take place. Although as great as summers are in Portland, I’d have to say in San Sebastián because, well…. It’s Spain! It’s a new place to experience summer, it has beaches, everyone is out and about, and the produce season is in full swing.
American girls or Basque girls?
Basque girls! When in Rom- I mean San Sebastián, right?
What did you expect coming here?
I expected everything to be excessively expensive…
How has that changed?
I realized that while certain things can be pricier than what I’m used to, most everything can be found for a reasonable price.
What did you know about Basque cuisine before you arrived, if anything?
Before coming out here I read Life and Food in the Basque Country by María José Sevilla, and part of Mark Kurlansky’s The Basque History of the World. I found Basque cuisine very interesting with its heavy focus on seafood, foraging, and sheeps’ cheese.
The most interesting spanish word you’ve learned?
That would be “mola,” because I’ve heard debates on whether it’s passe or un-hip to use. I still don’t know whether I should use it, and if I do will I’ll be considered uncool.
Is there anything you miss from the United States already?
I miss, tacos, sushi, and pizza. But I’m fine giving that up for the wide variety of foods in Basque cuisine and of course Pintxos! I’ll definitely miss Basque food when I go back to the States.
What was your first impression of Martin Berasategui?
He seems pretty laid back and likes to joke around with anyone next to him. When he is in a good mood he emits a surprising amount of noises of joy while walking through the kitchen fist pumping the air.
What’s it like to work in the kitchen there?
It’s very different experience from cooking in Portland kitchens. From my largest kitchen with a max of ten people to Martín Berasategui’s with over one hundred cooks. People are responsible for few tasks which enables the kitchen to put more intricacy into the plates.
What are the three most important traits of a cook in an American kitchen?
- Willingness to work hard and quickly for long hours.
- A desire to learn.
- Attention to detail.
In a Basque kitchen?
Pretty much the same…
What inspired you to cook?
Growing up in Ann Arbor, Michigan with my best friend who loved eating and cooking. Doing something I liked with someone else just as passionate about food helped drive me.
What’s the best thing you’ve eaten so far?
This question made just made me think for 15 minutes while reflecting on what I’ve eaten… It’s a hard question as I’ve eaten so many good foods. I would have to say jamón Ibérico, and all the foie gras I’ve eaten.
Do you know any words in Euskera?
Agur, people say it all the time when I leave a restaurant or store.
What’s the weirdest edible thing you’ve seen so far, be it in a grocery store or restaurant?
The combination of foie, mushroom, green tea, coffee, and yucca in one dish at Arzak.
Have you had any ‘I can’t believe I’m in Spain/Basque Country moments’ yet?
Pretty much every day I have off from work… Usually when I get off the Eusko Tren going into Donastia, or coming back. It’s then that I realize that I live here. I get the feeling when I go out on excursions too, but it’s actually strongest when I’m doing regular things.
Read more about Cameron’s adventures with BasqueStage on his blog and follow him on Twitter.
Category : BasqueStage
Below, read an interview with Marco Bahena, II Sammic Scholar for BasqueStage.
July in San Sebastián or July in Chicago ?
July in Chicago. Not only because I miss home, but July is about the one month that we get nice weather in Chicago. On top of that it is prime time for different food shows, music festivals, amazing produce and all things fun and Chicago style!
American girls or Basque girls?
The girls back home will kill me, but I have to give it to the beautiful basque’s! I may not be able to understand half of what they are saying to me, but the accents are damn sexy, and how lucky am I to be in a place where im supposed to greet every girl I meet with two kisses!
Tell us a little bit about what you think of País Vasco.
It has been a really exciting and inspiring change of pace coming from a big city like Chicago. I went from being surrounded by skyscrapers to being minutes away from beaches and mountains, its absolutely unreal. Im surrounded by amazing restaurants that have given me a totally different view towards food. The basque are very proud of what they produce, and because of that have some of the best quality products ive ever tasted.
What did you expect coming here?
I suppose I had the expectations that most Americans have from the stories that come back. The best tasting jamon at every corner, a culture devoted to food, tapas everywhere and hot sunny days that never end.
Has that changed?
Wasn’t too far off with most of it except that it always rains here! I also probably should have guessed that there is some amazing surf out here.
What did you know about Basque cuisine before you arrived, if anything?
To be honest I really didn’t know too much. With where its located I expected there to be an influence coming from Biscay bay with some great seafood. As well as there being some sort of french/Spanish fusion influence with the food.
The most interesting word you’ve learned, and why?
I have kind of fallen in love with any word that is spelled using “TX”. Its pretty unique and fun to say words like txakoli.
Is there anything you miss from the united states already?
Friends, family, my puppy, tacos, local chicago beers, good pizza, my bike, and Chicago style hot dogs Just to name a few…
What was your first impression of Martin?
The first day I walked into the restaurant he greeted me with a very warm smiling welcome to the restaurant. He seems to always be smiling and bringing a lot of energy into the kitchen. With as busy as he is with different projects it is nice to see that he always makes time to talk and connect with his stages.
What’s it like to work in the kitchen there?
Its very different than what I have experienced in the u.s. Very long days with an incredibly talented team of chefs. They are strict but you will really learn a lot when you go there. They are all dedicated to Spanish food and maintaining the integrity and tradition to the restaurant and their food.
What do you hope to learn in Kitchen Berasategui?
Everything…but ill settle for really mastering how to work with and cook the great seafood that this region is famous for.
What are the three most important traits of a cook in an American kitchen?
- Sanitation
- Organization
- Persistance
In a kitchen here?
- Knowing Spanish
Embracing the Spanish style of food and cooking.
Passion for food
What inspired you to cook?
Growing up, I was always inspired by my mother’s home-cooked meals. No matter what she made, it was always the best thing I ever ate. Working with her and grandma is what I think really started my interest in food. I distinctly remember having cooking get-togethers with the family during Christmas which was an event I always and still look forward to.
What’s the best thing you’ve eaten so far?
The “Mantequilla de cabra” course at etxebarri, hands down. It is so unbelievably simple and is a great example of letting your product speak for itself. Simple presentation, but flavors that I will never forget.
Do you know any words in Euskera? How’d you learn it?
I’ve learned a little bit, but the first word I learned was “Agur!” from a teacher back home who is from the basque country.
What’s the weirdest edible thing you’ve seen so far, be it in a grocery store or restaurant?
Defidently going to have to be cocochas. It is such an unused cut of the fish in the US, though its so delicious!
Have you had any ‘I can’t believe I’m in Spain/Basque Country moments’ yet?
On our days off from the restaurant we go on different field trips throughout Spain with Marti and Andoni from the basque stage group. Im pretty sure ive had those moments every single day weve been out with them. Be it from spending a weekend in France, checking out the great surf at the different beaches, cooking for friends, and all the great Spanish food!
Read more about Marco’s adventures with BasqueStage on his blog and follow him on Twitter.
Disculpa, pero esta entrada está disponible sólo en English.
If you follow BasqueStage via Twitter, Facebook, or our blog, you know that our current stages, Marco and Cameron, are working hard and playing hard in the kitchen of Martín Berasategui.
You may also know they have a privileged position, learning as stages in a three-star restaurant but with all their expenses paid, as special Sammic scholars.
But do you know that it’s almost time to begin the III Sammic Scholarship for BasqueStage application process? And that you, or an aspiring chef you know, has the chance to do the same?
The BasqueStage Scholarship is a collaboration between Sammic, a European company that manufactures equipment for professional kitchens, and Martin Berasategui, one of the most renowned chefs in the world with over a dozen Michelin stars to his name.
It’s a program that carries on the tradition of nurturing young chefs, which is one of the peculiar characteristics of the culinary community of Basque Country, and one of the principal reasons it is home to more Michelin stars per person than anywhere else in the world. The stages work at Berasategui’s three-star restaurant in Lasarte, Spain, just outside of San Sebastián in the Basque Region of Spain. The jury that chooses the two winners is packed with culinary luminaries, such as Daniel Bouloud, Thomas Keller, and Pedro Subijana. BasqueStage winners receive a 6-month, all-expense-paid stage and have an instant platform to share their experiences with other chefs and lovers of food, through blog, video and social media.
Tracy Chang and Athena Thickstun were the winners of the first round of BasqueStage, which took place from January 2011 to June 2011. Their rich experience here, immersed in the kitchen life at Martín Berasategui as well as the enchanting community of Basque Country, has been chronicled for you to enjoy. You can read about their past adventures, and what they’ve gotten up to since then, on their blogs: tracyfearless.com and athenathickstun.com). Or if you’re wondering what advice they would leave to their successors, on the BasqueStage blog they left two letters of advice for all future stages.
Our II Sammic Scholars, the promising young cooks Marco Bahena and Cameron Rolka, are still in their honeymoon period at the restaurant. Follow them by the minute on the adventure of a lifetime!
Do you want to be the next Sammic Scholar for BasqueStage? As we’ve mentioned, for the third round of BasqueStage, we are opening the scholarship up to all nationalities! While the previous grants were limited to the USA, the amount of interest from other countries has prompted us to open the playing field to young cooks everywhere. We are in the process of contacting schools, restaurants, media and others about BasqueStage. If you need more information, all you have to do is contact us at info@basquestage.com.
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To keep up with BasqueStage, you can follow us on Twitter or Facebook, in addition to keeping up with the official blog.
photo courtesy of Marco Bahena
Here in San Sebastián, we’re working hard to get ready for the III Sammic Scholarship for BasqueStage, a continuation of the amazing program that brings aspiring chefs to show their stuff and win a six-month paid stage in the kitchen of Martin Berasategui.
We have some exciting news….this round, for the first time in the program’s history, APPLICANTS WORLDWIDE will be eligible to apply for BasqueStage. Now young cooks of all nationalities have the opportunity to win the chance of a lifetime, to live, cook, eat and blog in Basque Country…and get paid for it.
The new deadlines, dates, and conditions of this year’s competition are coming soon on the BasqueStage website. Applications will be accepted from September 1st through October 16th. Our latest winners, Marco Bahena and Cameron Rolka, are just whetting their appetites in the kitchen, but we are beginning the search for the next talented winners. Stay tuned (sign up for our newsletter here) for more information on how to apply, the jury, and the selection process. Details coming soon!
Category : BasqueStage
What is something native to Basque country that every chef dreams about?
No, we’re not talking fresh seafood, piquillo peppers, or txakoli. We’re talking about txokos, or gastronomic societies. As seen on TV, including on Anthony Bourdain’s famous features on Basque cuisine, gastronomic societies are essentially dining rooms and kitchens that a group of friends owns together, where they and their friends gather around to cook, talk, drink and socialize. They’ve been famed for the high level of cuisine that stems from the quietly competitive nature (i.e., my grilled monkfish is better than yours).
And the Sammic scholars for BasqueStage, Marco and Cameron, had their very own opportunity to live out this culinary fantasy in one of the most important societies around, Cofradía Vasca de Gastronomía.
Recently, they overtook the kitchen at a society housed in one of the oldest buildings in San Sebastián. With some products bought on their trip to France , the two stages cooked a feast for several locals in the gastronomic society. A plate of French cheeses to begin, a delicious duck breast with haricots verts, and an apple tart with frangipane…a classic, simple and delicious meal to inaugurate these young chef’s introduction into the local culinary scene. Can’t wait until next time!