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.
Posts Tagged 'garrote'
A Warm Welcome
Published January 10, 2012 Basque , Martín Berasategui , San Sebastián Leave a CommentTags: Basque Stage, Elisha Ben-Haim, garrote, Martín Berasategui, Ruth Selby, San Sebastián, txakolí
The Good, The Bad and The Ugly
Published June 25, 2011 Basque , Martín Berasategui 1 CommentTags: frenesí, garrote, Martín Berasategui, o ya
When you work 15 hours a day, 5 days a week in a 3-star Michelin restaurant, life is often a blur.
frenesí
I’m dedicating this particular post to my best friend from Restaurante Martín, Hyun-Ju Chong, also known as Iontxu, Yun, Yan, and various other mispronunciations and misnomers.
Garrote
Snippets of my whereabouts
Published April 12, 2011 Basque 1 CommentTags: garrote, jamón, Martín Berasategui, pescado
In the spirit of Basque country, I will do as the Basque do [with good pintxos] and feed you a few bites to keep you coming back for more:
Sergi y Luis
Una Biblioteca Electrónica
Published April 7, 2011 Basque 2 CommentsTags: chefs, garrote, Martín Berasategui, Michelin, País Vasco, photography
For the past two months I’ve been staging with Restaurante Martin Berasategui, documenting, organizing and saving all kinds of photos, videos and e-data like it’s my job. Now the opportunity has finally come to do something with it all besides blog. It all happened because of powerpoint. My good friend from college, ppt. At 9am on a Friday morning, Miguelito ran into the choza and asked me if I had ppt on my laptop and if so, could I spare the next hour to sit with Martín and review his powerpoint presentation he had to give later that afternoon in Barcelona. Of course I had no choice, but I eagerly marched to the King Arthur’s jefe’s table in the kitchen because I was curious to see this ppt.
Found in Translation
Published March 30, 2011 Martín Berasategui 1 CommentTags: garrote, Martín Berasategui
Garrote!
I arrived at Restaurante Martín Berasatégui at 8:35am like I’ve been doing for the past two months or so and expected to go about my daily routine: change into chef whites, report to morning station in pastelería (that morning it was chocolate tempering) and then help clean before staff lunch. However after I finished tempering chocolate I was summoned by Joseba.
“Martín quiere que tu traduzcas.” (“Martin wants you to translate.”)
“Que?” I wondered to myself in the escalating, interrogative tone of bewilderment.
