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Candidate Face-Off!

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Posted by marti | Posted on 30-10-2012

Category : Rising Stars, Sammic Scholarship

Tags: Candidates, Sammic Scholarship


The announcement of the new winners for the Sammic Scholarships for BasqueStage is coming so soon. Our candidates are on the edge of their seats, tweeting and blogging about just how anxious they are! And rightfully so…they’ve spent hours compiling some really incredible applications.

Among the requirements was: essay, resume, a blogpost with recipe and food photos, and a video. We’ve compiled the candidates videos and social media information for you to review here.

Check it out, and leave us a comment about who YOU think is most deserving of our new Top Chef and Rising Stars scholarships!

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(English) 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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(English) announcement of finalists

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Posted by marti | Posted on 03-04-2012

Category : BasqueStage

Tags: 2012, Candidates, Sammic Scholarship

Disculpa, pero esta entrada está disponible sólo en English.

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(English) 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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(English) 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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(English) Why Apply? From Athena

Posted by marti | Posted on 23-03-2012

Category : BasqueStage

Tags: athena thickstun, Candidates, Sammic Scholarship

So, you know about BasqueStage, but you’re not sure whether to apply.

We’ve checked back in with our former stages to get their take on what the experience has meant to them.  Here are some words from Athena Thickstun, I Sammic Scholar.

The memories of my time in the Basque country and in Spain in general are definitely vivid and have become a central component of who I am and how I face life in general back in my own country.

Being in the kitchen at Martin taught me a lot about humility, camaraderie, and dedication. It’s easy in a small kitchen to feel as though you are special; in a kitchen with upwards of 60 cooks, you realize quickly your place in the realm of the world culinary stage, and the struggles and dedication it will take to get to the top.

I still talk to the friends I made in that kitchen, and the memories of the times we spent together are some of the fondest I have. There is a lot to be said for surrounding yourself with people as passionate about a cause as you are; it is inspiring and when your stamina flounders they help to lift you up and push you ever forward. 

I wouldn’t exchange my experience for anything in the world. Coming back, I feel such a cool and easy confidence in myself, in what I can do. I fear no one, I feel confident enough to walk into any restaurant in quest of knowledge. Not that I am full of myself, mind you, it is really more of a quiet, internal confidence, one that does not require vocalization. I know who I am, and I know I am capable of so much more now than I ever was before, and I am completely unafraid to pursue my dreams. I am also unafraid of the inevitable failures and roadblocks, as I now know I can forge ahead through any challenge.

It’s a tough job, but the rewards and perks make it worth it.

Apply today for round 1. You have until March 31.

 

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(English) Live Twitter Chat, Thursday 11:00 EST

Posted by marti | Posted on 21-03-2012

Category : BasqueStage

Tags: BasqueStage, Candidates, twitter

There are ten days left to apply for the IV Sammic Scholarship for BasqueStage.

This exciting opportunity is being advertised to culinary school students, graduates, and cooks across the world. If you haven’t yet applied…what are you waiting for?

The first round application is simple and quick, so get your application in now to see if you qualify for round two (more details on that later).

If you have questions about the process, we are excited to announce a series of live chats via our Twitter account.  Join us tomorrow at 11am EST (that’s 10am CST and 8am on the West Coast of the United States, and for Europe-based chatters it will be either 15.00 or 16.00, depending on location).  By following our Twitter account and tagging your questions #bschat or @BasqueStage, you will be able to follow along the conversation.

Do I need to submit a resume?

What are you looking for in a candidate?

What exactly is this all about?

You can ask us anything! Don’t miss this chance to interact with the BasqueStage team.

So, don’t forget to tune into Twitter on Thursday, March 22 at 11 am Eastern time to BasqueStage for a live chat where we will answer any questions you have about the application process. The chat will last from 11-12 EST. Think of it as your very own application counselor!

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Apply Now for the IV Sammic Scholarship for BasqueStage

Posted by marti | Posted on 22-02-2012

Category : BasqueStage

Tags: 2012, BasqueStage, Candidates, Martín Berasategui, Sammic, Sammic Scholarship

Applications are now open for the IV Sammic Scholarship for BasqueStage.

You can apply for the scholarship’s first round right here, in a new streamlined process that will take you about five minutes.

So, what is it? Why apply?

BasqueStage is 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 Martín 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. This includes housing, airfaire, health insurance and  an instant platform to share their experiences with other chefs and lovers of food, through blog, video and social media.

The scholars’ rich experiences here, immersed in the kitchen life at Martín Berasategui as well as the enchanting community of Basque Country, have been chronicled for you to enjoy. Our current scholars are Ruth Selby and Elisha Ben-Haim, talented young cooks out of New York City.  Tracy Chang and Athena Thickstun were the winners of the first round of BasqueStage, which took place from January 2011 to June 2011.   Our II Sammic Scholars were Marco Bahena and Cameron Rolka.

Read and follow these scholars and apply today for your chance of a lifetime!

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(English) #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

Disculpa, pero esta entrada está disponible sólo en English.

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Talking With Marco Bahena

Posted by admin | Posted on 06-09-2011

Category : BasqueStage

Tags: 2011, BasqueStage, Candidates, gastronomy, marco bahena

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.

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