When you work 15 hours a day, 5 days a week in a 3-star Michelin restaurant, life is often a blur.
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
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.
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.