Curiosa
2011 was a very special year for me in food, drink and travel. I spent the year working at Restaurante Martín Berasategui in northern Spain so naturally, I have many fond memories of the feasting I did in and around Spain. Grab a snack and enjoy the next few mouth-watering posts as my belly remembers 2011:
goat’s butter, toast, charcoal from the grill
Asador Etxebarri | Atxondo, Spain
This coming week is an epic one for my fellow BasqueStagers, Elisha Ben-Haim and Ruth Selby, currently embarking on their 6 month culinary journey at Restaurante Martín Berasategui.
The weekend after Lo Mejor de la Gastronomía in Alicante, we had our own food and hospitality festival in Donosti formally known as San Sebastián Gastronomika. It’s much better marketed and organized than the event in Alicante. It’s no shocker that entrances to the presentations given by renowned, international chefs are over 100 euros. I spent most of my time chasing around my favorite Donostians (yes Gabriella, you’re officially one in my book):
There’s no better time of year to get to know the right [international] people (chefs, photographers, and journalists alike) and to listen to some of the most influential people today in food and wine. What a beautiful opportunity to gain perspective into what other masterminds are doing around the world.
Stay [very] tuned.
There is an annual event in Alicante where chefs meet food meets fútbol players…
Continue reading ‘Lo Mejor de la Gastronomía: Chefs to Admire’
As promised, the saga continues…
Continue reading ‘ABC: Americans, Basques and Champagne at the CIA’
Let me catch you up to speed. One of the reasons I’ve been jetsetting like a loca this past week is because last week, we (at Restaurante Martin Berasategui) traveled to the Big Apple to give a six course degustation for select guests at Bar Basque.
solomillo
Ten months ago I was packing my bags with knives, chocolates and ambitions, eager to embark on the journey of a lifetime in northern Spain. Not knowing what to expect, I hoped for the best and prepared for the worst.
Continue reading ‘Stages, Stagiaires and Stooges: How I made my bones’
Last monday marked the inauguration day of the Basque Culinary Center here in San Sebastián. The renowned chefs of Basque Country gathered to celebrate the first gastronomic university in Spain to offer advanced research in food development, nutrition and technology.
la cocina
For the past week that I’ve been back at Restaurant Martín Berasategui, I’ve been seeing some changes. Ch-ch-ch-changes…
When you work 15 hours a day, 5 days a week in a 3-star Michelin restaurant, life is often a blur.
frenesí
