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Cameron Looks Back on the II Sammic Scholarship

Posted by marti | Posted on 14-12-2011

Category : BasqueStage

Tags: BasqueStage, cameron rolka

Cameron Rolka, one of the II Sammic Scholars for BasqueStage, sits down to talk about his six months in the flagship restaurant of Martín Berasategui.

What was your best memory from kitchen Berastegui?
When I was starting to get comfortable in the kitchen about 4-5 weeks in and my quenelles of ice cream were consistent. My jefes let me do my first set of quenelles for a 2 top and a 4 top in a row while watching intently over my shoulder. I did all the quenelles quickly and perfectly. I was then complimented by my jefes and fellow stages. Compliments are few and far in between.
And your most “interesting” memory?
Probably out in San Sebastian one night with two other friends from the restaurant. We didn’t want to spend too much money on food that night, and we were really craving pizza. So we went to telepizza. It ended up being 25 euros for two pizzas, and they were really really bad. Moral of this story: when in San Sebastian, eat Spanish food.
What about your best moment outside of kitchen Berasategui?
Like every moment I travel outside of Lasarte? Well if I have to pick a moment, it would be showing my visiting American friend around Basque country. Ataun in particular… Showing someone around my new home allows me to see it with open eyes again.
What one thing will you miss the most?
My Martin Berasategui family.
What are your future plans?
Travel around Europe for the next six weeks. Then possibly stay longer to work another restaurant, or with a butcher/artisan food producer here in Western Europe. Then it’s back to Portland, OR to work in a restaurant and get involved with the food community there. Long term I really hope to travel more in Eastern Europe, and Asia. As well as work in new places- high on my list is NYC. This will all hopefully put me on a path so I can follow my entrepreneurial desires.

Keep up with Cameron via his blog and twitter.

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The End of II Sammic Scholars’ BasqueStage

Posted by marti | Posted on 13-12-2011

Category : BasqueStage

Tags: 2011, BasqueStage, cameron rolka, marco bahena, Martín Berasategui

photo courtesy of marco bahena

Sunday marked the last day of the II Sammic Scholars’ time in the kitchen of Martín Berasastegui‘s Lasarte restaurant. It was in incredible ride: Marco Bahena and Cameron Rolka arrived to San Sebastián for the first time ever, and were thrown straight into a Spanish (and Basque!) speaking three-Michelin-star restaurant kitchen.

With little to no time to adjust, they had to rely on their previous kitchen training, work ethic, and fearlessness to get them through the six-month stage. While their outside-of-work conditions were privileged, they were subjected to the same chain of command and the same grunt work as any other stage in one of Spain’s best kitchens.

They’ve learned so much, and they’ve kept a chronicle of all the wild experiences they’ve been through on each of their respective blogs.  Coming up later this week, we’ll be publishing some of their best and worst memories, as well as their advice to future BasqueStages (like Ruth and Elisha, who will be on their way to stage next month as the III Sammic Scholars for BasqueStage.

Stay tuned for the inside scoop on what it’s like to stage in one of the world’s best restaurants.

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final #basquestage live chat summary.

Posted by marti | Posted on 10-10-2011

Category : BasqueStage

Tags: BasqueStage, cameron rolka, marco bahena, Q&A, Sammic

There are seven days left to apply for the Sammic Scholarship for BasqueStage. In an effort to help those who are working through the application process, we held another livechat with current scholars, Marco and Cameron.

Here is a summary of the wealth of information they dispensed over the course of the hour, in case you missed it.

I am stressing over my demo video…any suggestions, should I keep it simple or go complex. it is only 3 minutes….

Marco: Keep it simple! A rule to live by for sure. Do what you know, and do it well.

What’s been your biggest, unexpected surprise?

Cameron: Probably how big the kitchen really is. It’s really big, and there are a lot of people. When we started there were around 15 per station, now it’s a lot less but still around 8. I’m used to whole kitchens with 4 people!

Besides the language barrier, what has been the hardest part of working in a Michelin 3-star Rated Kitchen?

Marco: Starting out the 16 hour day schedule was really tough. Though after the first week or so you get used to it and its really not a problem at all anymore.

Is language actually a barrier?

Marco: Terminology is the same with any new place, you learn it and you have it. My Spanish is pretty terrible, but terminology is learned quickly. As far as language barrier, it’s different for everybody. If you speak Spanish, no problem, if you don’t it is a problem. They do speak very quickly, and with a lot of different accents, which can make it a little more difficult.

Hi! Does RMB have its own garden? Pls tell me about verdulería: where it comes from, who grows it, how it gets there. Thanks!

Cameron: No garden, but we get all of our greens in planters & is picked the same day.

Hey all! Just wanted to ask how the living situation is?

Marco: The apt is great! Nice kitchen,10 min walk to Berasategui, 2 min to train into San Sebastian, & 2 big balconys!

What do you do in your down time?

Marco: On our down time weve been going on field trips with BasqueStage as well as trying all the great food and night life in SS.

Prior to receiving your scholarship, what type of restaurant experience did you have?

Marco: Ive worked at the peninsula hotel, a country club, a small season driven restaurant called may street market.

Cameron: first as a server, then as an artisan baker, staged in a few restaurants, and cooked in my school’s restaurant.

Would you say that your previous experience was helpful?

Cameron: Yes,the more you come with the more you can get out of the experience.tho I’ve only had school, stages, and some baking exp.

Marco: The most important thing to have is a strong work ethic, willingness to learn, and persistance which all comes with experience.

If there’s a typical day, would you describe it, and your sense of accomplishment at the end of it?

Cameron: Most days are typical. prep and service lunch, same for dinner with a siesta in between and staff meals. It’s about 16 hrs in all.

What have been some of your favorite things you have eaten for the first time in Spain?

Marco: Heres a post on the lunch at etxebarri!

 What is it like when you start working each station? Do they just throw you in on your own or do they guide you through it until you understand exactly what they want you to do?

Cameron: There are a lot of components to prep for each dish, and every station handles it differently. In pastry you are always assigned a new task with someone who as done it before. In meats it’s a bit less organised, but someone always shows you how to do something first. Consistency is really important here so they don’t throw you around too much.

Can you give examples of the types of dishes prepared on the menu? I assume there is a lot of seafood…

Marco: The seafood items we have on the menu are oysters, red mullet, sole, lobster, hake, and kokotxas which is like the hake jowl. the kokotxas being a very regional dish which is very popular and tasty out here!

Is the weather temperate?

Cameron says: I lived in Portland Or, it’s pretty similar to west coast weather. 70-80 F during the summer, it’s starting to cool down a little bit. But in the winter I think it’s around 50 F It rains a bit more than the west coast in the summer. Though not overly rainy at all.

I am also curious about the regional pastries. Is there a lot of opportunity to learn about preparing these pastries?

Marco: As a basque stage you get the opportunity to work any and all stations which include fish, meats, pastry and starters. All well run and have different things to learn from each. Being in the basque region the pastries are similar to what you would find in France. At the restaurant we have a lot of classical pastries with spanish influences to them.

What interests you more? The slow food movement? Or avant garde cooking? And which do you find more relevant at the restaurant?

Cameron says: I always have trouble with labels, as I find it never black or white. but I’m more interested in the slow food movement, but I think more modernist techniques can be used at the same time. A full avant garde experience like El Bulli is really interesting but not exactly what I want to do. MB’s menu is more slow food, as most of the sourcing is local. If comparing to El Bulli, or Arzak MB isn’t nearly as avant garde.

Now get your application in, before the deadline of October 16!

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#basquestage Live Chat : A summary

Posted by marti | Posted on 27-09-2011

Category : BasqueStage

Tags: 2011, application, BasqueStage, cameron rolka, Candidates, marco bahena, Martín Berasategui, Sammic Scholarship, Scholars

Yesterday, we had our first-ever livechat via Twitter and Facebook with our Sammic Scholars for BasqueStage. It’s midway through the application process for the next round (apply here), and we wanted to offer the help of our current stages, Marco Bahena and Cameron Rolka.  We tuned in for one hour and let anyone, anywhere ask us anything they wanted about the BasqueStage opportunity, which allows two lucky and talented winners to stage for six months, all-expenses paid, with Martín Berasategui. 

Here is a summary of the questions and answers from the live chat session. If you have a question, feel free to send it to us anytime via Twitter, Facebook, or email (at info {at} basquestage {dot} com). We will keep you updated on our next live chat date! Until then, here’s the questions we received yesterday.

What are your favorite ingredients to work with? Which ingredients are most difficult?


Marco: The mushrooms here are great. Some that ive never seen before. we just slice them thin and serve raw.

How is Chef Berasategui in the kitchen?


Cameron: He’s very friendly and cheery in the kitchen. He generally oversees rather than participates in the day to day operations.

Marco: He’s definently fun to see in the kitchen. Very cheery and always cracking jokes and gags with the stages.

do I have to speak Spanish perfectly?

Cameron: I knew only basic verb conjugation and sentence construction when I started. It makes it very difficult and you have to really try to get better at Spanish. If you make an effort it will be fine. The more you know the better off you’ll be.

Marco: Spanish is a huge help though not necessary. Theres people from all over the world in the kitchen and theres always someone who knows english.

Where can I see a video?

Cameron: You can see previous winners’ videos here:http://bit.ly/nG85og Or you can see previous applicants on the basquestage.com website under candidates. the previous Edition here: http://bit.ly/ruhaLZ

Do you guys ever listen to music in the kitchen to get your fired up? What artists do the job?


Marco: No music in the kitchen though I do jam on my walk to work every morning! Recently its been #shwayze & #Steveaoki.

What features about your contest do you think has made it successful to date? Or is it?

It’s an incredble way to “cross-pollinate” culinary cultures, helping to make a generation aware of basque cuisine. success measured in so many ways…we DEFINITELY want more applicants, though! incredible opportunity.

Cameron: from my perspective as winner, I think it’s an absolutely great & unique opportunity for a young cook in the industry

Is there possobilty of expanding to the other restaurants around the country? Its a great oppurtunity,  so why not bring more?

 There is a possibility! Looking into it for future editions…

I also apply myself for the basquestage, and I’m so interested how it is to work in a 3 star kitchen @BasqueStage Restaurante Martín Berasategui.

Cameron: It requires a good number of people in the kitchen to prep and plate the very complex tasting menu. a very different experience.

on average how many chefs are there in the kitchen? How does the average day go?

Marco: When we started there was about 70 stages for FOH&BOH now somewhere around 30-40. definetly a big kitchen!

Have you found, or found a new appreciation for any ingredients? What do you think will impact your style the most?

Marco: Theres a big seafood influence out here which im appreciating a lot more. Squid is really popular here + so good!

Stay tuned for more….and contact us if you have any questions about application for the October 16th deadline!

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Talking With Cameron Rolka

Posted by admin | Posted on 08-09-2011

Category : BasqueStage

Tags: 2011, BasqueStage, cameron rolka, gastronomy

Below, read an interview with Cameron Rolka, II Sammic Scholar for BasqueStage.

Summer in San Sebastián or  Summer 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?

  1. Willingness to work hard and quickly for long hours.
  2. A desire to learn.
  3. 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.

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Noticias de Gipuzkoa Interviews II Sammic Scholars

Posted by admin | Posted on 05-08-2011

Category : BasqueStage

Tags: 2011, cameron rolka, marco bahena, Sammic Scholarship

II Sammic Scholars for BasqueStage, Marco and Cameron, graced the local press in San Sebastián yesterday. You can read the article from The Glutton Club section in Noticias de Gipuzkoa below, in Spanish. The full English interviews are coming soon to the blog!

 

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III Sammic Scholarship coming soon!

2

Posted by admin | Posted on 04-08-2011

Category : BasqueStage

Tags: 2012, BasqueStage, cameron rolka, Candidates, marco bahena, Martín Berasategui, Sammic Scholarship, Scholars

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!

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Dinner at the Gastronomic Society

Posted by admin | Posted on 26-07-2011

Category : BasqueStage

Tags: BasqueStage, cameron rolka, free time, gastronomy, marco bahena, san sebastián

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!

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On Y Va to the French Coast!

2

Posted by admin | Posted on 23-07-2011

Category : BasqueStage

Tags: cameron rolka, france, free time, gastronomy, marco bahena

The phrase ‘I’m going to France for the weekend” sounds a little…absurd to the American ear. But it’s one of the many perks of Basque Country.  San Sebastián is a mere fifteen minutes from the French border, but once you cross  you are unmistakably in another country. So this week, we popped over with BasqueStages Marco and Cameron to tour the coast of southern France (or northern Basque Country, depending on your point of view).

After a pain au chocolat in Hendaye, we made the mandatory stop in quaint St. Jean de Luz for some sweets loaded with history.  They say some of the best macarons in the world are made at Maison Adam, so we put them to the test. The verdict? Quite possibly.

After cafe and macarons, we piled back into the car to continue up the coast. Next stop? Biarritz.

They don’t call it BiarRITZ for nothing….this is a high-class spot.  Marco and Cameron embraced their inner luxe and lunched on champagne and toasts piled high with foie. Lunch also included incredible pot au feu and world-class pastries in famed tearoom, Miremont. A stroll along the boardwalk and past the Hotel Du Palais was the perfect ending to their weekend jaunt to France.

A bientot, France!

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First Days in Berasategui

Posted by admin | Posted on 19-07-2011

Category : BasqueStage

Tags: 2011, BasqueStage, cameron rolka, kitchen, marco bahena, Martín Berasategui, Sammic, Sammic Scholarship, stage

Our new Sammic scholars for BasqueStage, Marco Bahena and Cameron Rolka, are in the middle of their first days in the kitchen of Restaurante Martín Berasategui.

So, how are they getting along, in the heat of one of the world’s best kitchens? Where business is conducted (and conducted rapidly) in Spanish, Basque, and French, instead of their native English?

Marco tells us: “Things are good!  First day went by really well for me.  I gotta say, knowing Spanish is a real life saver.  It has made learning and getting along in the kitchen much easier.”

Cameron says: “The day started off a little shaky…because it was my first day nobody really knew what to do with me and the kitchen has a particularly large amount of stages right now. I switched from Carne to Pastelería last minute because they could use me more. I’m still working through language barrier which is the toughest thing I have to deal with. I started keeping notes of any recipes, procedures, and Spanish words. Writing in my notebook helps a lot! Ready for another day to work harder and learn more.”

Good job and good luck, stages!

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