eat. write. smile.

– three things I love to do. Come with!

Category Archives: Culinary School

Transition back after the BasqueStage…

After living the first half of 2012 in Pais Vasco, I have returned to California.  I came home with excitement, ready to start in earnest my cooking career. I left … Continue reading

August 30, 2012 · 6 Comments

Rompeolas- Lunch on the Streets of Tolosa

Ever wonder what it’s like to cook for 250 people? Fellow Sammic BasqueStage scholar Elisha Ben Haim and I found out last week. We collaborated with Chef Roberto Ruiz, head … Continue reading

May 15, 2012 · 1 Comment

Wrapping up at TPT Bakery

For the past two weeks of my BasqueStage experience , I’ve been working at TPT, a bakery and coffee shop in Beasain. It’s been a quite a change of pace … Continue reading

April 22, 2012 · 1 Comment

Never Stop Learning…

It’s been an exciting week here in Pais Vasco: Elisha and I have started working in two new kitchens. To allow us to explore more of the gastronomic culture here, … Continue reading

April 10, 2012 · 1 Comment

Video from Martin Berasategui

Last month, a team of photographers and videographers documented life at Martin Berasategui. The finished video features: servers polishing wine glasses in the dining room; Martin joking around with the … Continue reading

April 4, 2012 · Leave a comment

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 … Continue reading

March 22, 2012 · 2 Comments

Selby’s Got a Sweet Tooth

Elisha and I enjoyed lunch today with the BasqueStage crew at the Fronton de Tolosa, a local restaurant renowned for its perfectly cooked alubias (reddish black beans) and morcilla (blood … Continue reading

March 13, 2012 · Leave a comment

Vocab List, Pastry Edition

Now that I’m working on the Pastry station at Martin Berasategui, I’m learning a whole new set of vocabulary. This list differs completely from the previous vocab list I wrote … Continue reading

March 13, 2012 · 1 Comment

Candied Pumpkin Seeds

Today at Martin Berasategui, I learned how to make pepitas garrapiñadas, candied pumpkin seeds. The pepitaswill be the crunchy garnish on a chocolate mousse dessert, providing both a textural and a … Continue reading

March 7, 2012 · Leave a comment

Writing in Chocolate

This week I changed stations from Pescados to Pasteleria. After two months on the fish station, I felt like it was time to move to a new environment in the … Continue reading

March 4, 2012 · Leave a comment