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
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
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
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
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
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
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
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
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
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
