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?

1. Sanitation
2. Organization
3. Persistance

In a kitchen here?

1. 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.