eat. write. smile.

– three things I love to do. Come with!

Category Archives: Berasategui

Plating up at the Pescados Pass @Berasategui

Emplatar– Disponer los alimentos en el plato para presentarlo al comensal. (No aparece en la Real Academia Espanola pero se dice mucho en el restaurante.) Plate up– to arrange food … Continue reading

February 21, 2012 · Leave a comment

Straight prepping @Berasategui

Left: Abel from the Meat station makes spheres of Brie Cheese. Right: Eric from the Fish station makes a Mushroom-Cream sauce. Don’t worry, I’ll publish those two recipes in my … Continue reading

February 18, 2012 · 4 Comments

A Day in the Life of a BasqueStage

The application process for the next round of the BasqueStage opens February 20th, and I hope lots of cooks are considering the opportunity to come live in Spain. We’ve already … Continue reading

February 13, 2012 · 3 Comments

Quick Pic: It Snowed Today

February 3, 2012 · Leave a comment

Quick Pic: Playing with Fire

You may  have heard of Nose to Tail Eating, an economical approach to cooking in which every piece of the animal is used in some way. Guanciale, belly, trotters…these items … Continue reading

February 3, 2012 · Leave a comment

Spanish-English Kitchen Vocab List

I’m into my second full week of the BasqueStage at Martin Berasategui. It’s been a steep learning curve, as starting in a new kitchen often is. Even though I speak … Continue reading

January 30, 2012 · 1 Comment

Quick Pics: Week Two

Week two of the BasqueStage at Martin Berasategui has come and gone.   Here are a couple shots of this week, ranging from behind-the-scenes TV production to porcelain mise en place. I hope … Continue reading

January 30, 2012 · Leave a comment

Quick Pic: Here we go!

Tomorrow will be my first day at Restaurante Martin Berasategui. After stopping by the kitchen to talk to the chef de cuisine and a few chefs de partie, I snapped … Continue reading

January 13, 2012 · Leave a comment