eat. write. smile.

– three things I love to do. Come with!

Real Talk with… Pablo Ponce

Tonight at the restaurant I had the chance to chat with my fellow Pasteleria cook Pablo. One of the hardest working guys I’ve known, Pablo has saved my butt more than once when things got busy. I feel lucky to work next to him all day. Here’s the rundown on our conversation.

Mr Clean, The Punisher, or just Pablito

Name: Pablo Arturo Ponce

From: Monterrey, Mexico

Age: 21

Stay at Martin Berasategui: 3 months, January 8 to April 8, 2012

Prior to coming to MB: Universidad Regiomontana in Monterrey, MX

Why did you come to MB? I saw this internship as an opportunity for me to grow both personally and professionally.

What do you like best about this kitchen? The days in which we are working to the max all day. And making friends from all over the world.

What is your favorite dish on the menu? The Manitas,pig trotters with quince, cabbage and Manchego cheese.

If you could, what would you change? I would bring more openmindedness to the kitchen. I would be more open to recipe suggestions, to feed back, to more dialogue in general. I would also change how they treat people who work in the kitchen.

Tell me about a great experience here in Spain during your time off: When I went to a sidreria, a cider house. I had never had cider before, and we went to Rosario where the food was really good.

What will you do after you finish here at MB? I’ll go back to Monterrey and take a vacation! And then I’ll finish with my last year of school.

What do you miss from home? My family and my girlfriend; my mom’s cooking; and some really good tacos!


Thanks for inspiring me with your work ethic and your endless positivity, Pablo! This California girl misses good tacos too; I’ll come down to Monterrey for those and a cerveza bien fria.


2 comments on “Real Talk with… Pablo Ponce

  1. P:)
    March 23, 2012

    Ya me entiendes no? (moving head, arms and both…in that order :P)

  2. Pingback: Video from Martin Berasategui « ruthinfood

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This entry was posted on March 22, 2012 by in BasqueStage, Berasategui, Culinary School, Travel and tagged , , .
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