I’d make a good bee. Just when I think I’m busy, I get busier.
behind the scenes at RobinFood
Posts Tagged 'Martín Berasategui'
The Latest Buzz
Published October 19, 2011 Uncategorized Leave a CommentTags: Anthony Bourdain, Gerry Dawes, Juan Mari Arzak, Martín Berasategui, Najat Kaanache, RobinFood
My 2 Cents: Basque Culinary Center Inauguration
Published October 6, 2011 Basque , Uncategorized 2 CommentsTags: Alex Atala, Basque Culinary Center, Boston College, Dan Barber, Ferran Adrià, haute, Martín Berasategui, Massimo Bottura, René Redzepi
I’d done my homework weeks in advance and read about the G9 meeting in Peru earlier this month, where the International Advisory Board comprised of prominent chefs such as René Redzepi (Denmark), Ferran Adrià (Spain), Dan Barber (USA), Massimo Bottura (Italy), Alex Atala (Brasil), etc. got together to discuss plans for the Basque Culinary Center, lauded as the ‘Harvard of Gastronomy‘ according to our trusty newspaper in Basque country, El Diario Vasco.
Continue reading ‘My 2 Cents: Basque Culinary Center Inauguration’
Basque Culinary Center Inauguration
Published October 1, 2011 Basque , Martín Berasategui , San Sebastián Leave a CommentTags: Andoni Luis Aduriz, Basque Culinary Center, Boston College, Eneko Atxa, Hilario Arbelaitz, Juan Mari Arzak, Martín Berasategui, Michelin, Pedro Subijana, San Sebastián
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.
It’s been a busy week for me at Restaurante Martín Bersategui, but here is a sneak peek at my next post:
libros
BasqueStage: How it all began
Published September 17, 2011 Uncategorized Leave a CommentTags: BasqueStage, ICEX gastronomy scholarship, Le Cordon Bleu, Martín Berasategui, Paris, Shanghai
A little less than a year ago, I found myself on the cusp of returning to Le Cordon Bleu Paris for intensive intermediate pâtisserie for a month. Quelle bonne–another sweet month of aventure in Paris! But something was missing. A plan of action was needed. Continue reading ‘BasqueStage: How it all began’
Changes in La Cocina
Published September 14, 2011 Basque , Martín Berasategui 1 CommentTags: Luismi, Martín Berasategui, solomillo
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…
Back to Basque Country
Published August 27, 2011 Basque , pintxos , San Sebastián , seafood , Spain 2 CommentsTags: Basque, La Concha, Martín Berasategui, pintxos, San Sebastián Gastronomika 2011
Please excuse the irregular blogging schedule. I have been patiently awaiting my Spanish visa in order to return to Basque country. Alas it has arrived and I can confidently say, “I’ll be back” in my best Schwarzenegger impression.
La Concha
Basque Stage Finale
Published July 2, 2011 Basque 2 CommentsTags: BasqueStage, Martín Berasategui, Robin Food, Sammic
It all began with a simple pork chop…
crujiente
[surprisingly the best ever. And in Shanghai? Como?]
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
RobinFood Appreciation Dinner
Published June 17, 2011 Basque 1 CommentTags: Basque, Chinese, cocktail, David de Jorge, Dioni, jamón, Martín Berasategui, País Vasco, RobinFood, Sammic, Sociedad Gastronómica, weekend
I’m sad RobinFood filming is on hiatus for the next month, but this left us all the more reason to celebrate. And celebrate we did. Martín hosted us in his sociedad gastronómica, Zubi-Gain, in Parte Vieja of San Sebastián with the camera crew, RobinFood office team, neighbors (yes, we invited our neighbor Migueltxo, also the supplier of our hen-to-table-eggs), MB kitchen crew and more amigos. . A festive frenzy it was:
Garrote!
