RobinFood Appreciation Dinner

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:


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Flexibility Test

One of the most important things you learn as a BasqueStage or any stage coming to Restaurante Martín Berasategui is to be flexible. I always talk about how every day here is an aventura (adventure) and it is, a challenging one for that matter. No matter how prepared I come with my moleskine notebook of ideas, schedules and plans, I am always thrown a curveball. Or a sinker. Or a change-up. Or a knuckleball. Just like in baseball, BasqueStage requires you to sharpen your reaction time, then translate it to Spanish.

For instance, for each Sammic filming day, Athena and I have one grabación (recording) in the kitchen of Restaurante Martín Berasategui where we demonstrate Sammic machines and the other grabación in Hagrid’s hut, also known as la choza de David de Jorge (literally a hop and a skip away on the premises of MB) where we film a personal dish.

Recipe Planning

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