Yesterday, we had our first-ever livechat via Twitter and Facebook with our Sammic Scholars for BasqueStage. It’s midway through the application process for the next round (apply here), and we wanted to offer the help of our current stages, Marco Bahena and Cameron Rolka. We tuned in for one hour and let anyone, anywhere ask us anything they wanted about the BasqueStage opportunity, which allows two lucky and talented winners to stage for six months, all-expenses paid, with Martín Berasategui.
Here is a summary of the questions and answers from the live chat session. If you have a question, feel free to send it to us anytime via Twitter, Facebook, or email (at info {at} basquestage {dot} com). We will keep you updated on our next live chat date! Until then, here’s the questions we received yesterday.
What are your favorite ingredients to work with? Which ingredients are most difficult?
Marco: The mushrooms here are great. Some that ive never seen before. we just slice them thin and serve raw.
How is Chef Berasategui in the kitchen?
Cameron: He’s very friendly and cheery in the kitchen. He generally oversees rather than participates in the day to day operations.
Marco: He’s definently fun to see in the kitchen. Very cheery and always cracking jokes and gags with the stages.
do I have to speak Spanish perfectly?
Cameron: I knew only basic verb conjugation and sentence construction when I started. It makes it very difficult and you have to really try to get better at Spanish. If you make an effort it will be fine. The more you know the better off you’ll be.
Marco: Spanish is a huge help though not necessary. Theres people from all over the world in the kitchen and theres always someone who knows english.
Where can I see a video?
Cameron: You can see previous winners’ videos here:http://bit.ly/nG85og Or you can see previous applicants on the basquestage.com website under candidates. the previous Edition here: http://bit.ly/ruhaLZ
Do you guys ever listen to music in the kitchen to get your fired up? What artists do the job?
Marco: No music in the kitchen though I do jam on my walk to work every morning! Recently its been #shwayze & #Steveaoki.
What features about your contest do you think has made it successful to date? Or is it?
It’s an incredble way to “cross-pollinate” culinary cultures, helping to make a generation aware of basque cuisine. success measured in so many ways…we DEFINITELY want more applicants, though! incredible opportunity.
Cameron: from my perspective as winner, I think it’s an absolutely great & unique opportunity for a young cook in the industry
Is there possobilty of expanding to the other restaurants around the country? Its a great oppurtunity, so why not bring more?
There is a possibility! Looking into it for future editions…
I also apply myself for the basquestage, and I’m so interested how it is to work in a 3 star kitchen @BasqueStage Restaurante Martín Berasategui.
Cameron: It requires a good number of people in the kitchen to prep and plate the very complex tasting menu. a very different experience.
on average how many chefs are there in the kitchen? How does the average day go?
Marco: When we started there was about 70 stages for FOH&BOH now somewhere around 30-40. definetly a big kitchen!
Have you found, or found a new appreciation for any ingredients? What do you think will impact your style the most?
Marco: Theres a big seafood influence out here which im appreciating a lot more. Squid is really popular here + so good!
Stay tuned for more….and contact us if you have any questions about application for the October 16th deadline!