Category : BasqueStage
So what’s got our BasqueStages Brenden and Luuk so interested?
Earlier this week we toured the Sammic factory. Sammic is the sponsor of the Sammic Scholarship for BasqueStage, based out of Azkoitia, a village inland from San Sebastián. They make all manner of professional kitchen equipment, from immersion blenders to vacuum sealing machines to dishwashers. The factory, where they forge the metal and assemble all machines, is onsite with the business offices.
Luuk and Brenden got the VIP treatment and a personal tour of the premises.
With Amaia from marketing, they went through the whole process of making these high-quality machines, from start to finish. The top photo that has them so enthralled is the polishing machine, filled with tiny balls that shine up each piece of metal. Then, we took a tour of the studio, where videos (like this from our former stage Marco) are made to demonstrate Sammic machinery.
The boys got the red carpet rolled out for them…next time they’ll have their chance to star in one of the Sammic machinery videos…
Category : Winners
Brenden Darby, IV Sammic Scholar for BasqueStage
Brenden is a recent graduate from Johnson & Wales University In Providence Rhode Island where he received a Bachelors in Culinary Arts and Food Service Management as well as a concentration in Sommelier Studies. Brenden grew up in Lake Tahoe California with his parents and older brother. Throughout his college career he has worked and volunteered at restaurants in San Francisco, Denver, United Kingdom, Thailand, Indonesia, and Malaysia but his favorite place he had ever been is Bukit Lawang, Indonesia where he had the honor of learning how to cook a traditional tribal wedding dinner. Traveling has been one of Brenden’s biggest passions second to cooking. His favorite cuisine to cook is Japanese because he loves the preciseness and the elegance of the food. His food mentor was his first chef Clark Robb who showed him how to do every job in a restaurant from washing dishes to cooking entrees. Brenden is most looking forward to experiencing the culture of San Sebastian and learning new things in the kitchen.
Category : BasqueStage
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:
- 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)?
- Learn how to make all the traditional Basque dishes, like kokotxas al pil pil and patatas con chorizo.
- Don’t just do a stage. Get PAID to do a stage.
- 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).
- Live among and learn more about one of the world’s most intriguing cultures, the Basques.
- Practice your Spanish (and Basque).
- Learn to cook under the wing of one of the great masters, Chef Martín Berasategui, who has restaurants across the world with Michelin stars.
- Step straight into the spotlight as you chronicle your experiences on your BasqueStage blog, twitter, and videos.
- One word: visa. We’ve got you covered.
- 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.
Category : BasqueStage
Today the Sammic Scholarship for BasqueStage appeared on the front page of Eitb.com, the English portal of the largest Basque news source. The exclusive source of news about Basque Country in English, Eitb is read by people all over the world.
As the scholarship becomes more and more well-known, don’t forget that we need you too to spread the word. Have a friend that is food-obsessed? A cousin who just graduated culinary school? An acquaintance in the kitchen at your favorite restaurant? Do them a favor and tell them about BasqueStage….they stand to win 6 months paid in Basque Country, working in a 3-star Michelin restaurant.
Send them to Twitter or Facebook, where they can get more information, and of course here on the website.
You can read the article in its entirety here.
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!
Category : BasqueStage
Disculpa, pero esta entrada está disponible sólo en English.
Category : BasqueStage
Disculpa, pero esta entrada está disponible sólo en English.
Category : San Sebastián Gastronomika
Disculpa, pero esta entrada está disponible sólo en English.