Our Sammic Scholars Ruth and Elisha finished their BasqueStage experience at the end of June. It was full of action, from the three star kitchens of Martín Berasategui to the tiny creameries in the hills of Basque Country. We’ve invited Ruth to the blog to share her closing words before we welcome our new scholars, Luuk and Brenden.
After six months of living in Pais Vasco, the time has come for me to return to California. I go with excitement, ready to start in earnest my cooking career. I also go with a twinge of sadness, because my time here has been so rewarding.
From a three Michelin starred kitchen to a pintxos bar, from a cheese maker to cooking classes in gastronomic societies: we’ve seen almost every facet of Basque food culture.
I know how to work in a stressful, demanding kitchen. I also learned how to operate some of the best kitchen equipment in the business. In terms of palate, I can now taste the nuances between different Idiazabals. I learned how to make blood sausage with an elegant senora who has been making sausage her whole life. I picked sweet peas, lettuces and edible flowers in a hilltop garden in Getaria.
Most importantly, I’ve met motivated, talented and generous people who value food and celebrate it in ways I admire. Thank you for welcoming me and teaching me.
California, I’m coming home. But Euskadi- I’ll be back as soon as I can!
