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?

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.