For our Sammic videos, we always film in the service kitchen of Restaurante Martín Berasategui and for the personal plate dishes we film in la choza de David de Jorge on the set of Robin Food. This time I had the rare opportunity to film in the home kitchen of Martín Berasategui.
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.
For our first ever Sammic videos, Athena and I showcased the potato peeler machine with the traditional Basque dish, patatas con chorizo. First we practiced the dish with Joseba, aka The General (note the artillery):