What Do I Want To Get Out Of The Basque Stage?

So it’s official….. I have less than a month from when I leave the great Pacific NorthWest to start my culinary adventures in San Sebastian, Spain, as the next Basque Stage Rising Star! It has been a crazy, busy, and overwhelming couple of weeks since I have received the scholarship and I can’t imagine the my last couple weeks being any less crazy, busy, and overwhelming as the ones previous.

I feel that a month seems like a long time, but I know that time will fly by and I will be sitting in a plane, heading too my new home for 3 months. There is so much to do in such little time!

One thing that has been on my mind ever since I found out that I will be the next Basque Stage is what I hope to get out of living in San Sebastian, working with a great company like Sammic and staging under some of the most talented chefs, Xabier Diez and Aizpea Oihaneder, over at Xarma.

So here is a list of some of the things I have came up with that I hope to achieve upon returning to my real home in Seattle after my time in the Basque Country.

1. Develop a greater understanding and knowledge of the Basque Life.

I have the Harvest Vine to thank for opening my eyes to all things Basque. I’ve had an amazing 3 years working for/with some of the greatest people that have taught me so much about the culture and the food that comes from the Basque Country. One of the biggest lessons I have learned from working under my chef, Joey Serquinia, is that it takes more than knowing flavors and ingredients to cook good Spanish food. It takes a lot of knowledge about understanding about the culture and history of how these dishes came about.

With living in San Sebastian, I will be able to experience all the things that I can’t from just picking up and read about from a book about the Basque Country. I will be able to see and experience first hand what it is like to live the ‘Basque Way’. From the people, to the food, to the farms, to the wineries, I am so ready to soak up everything. I’m just hoping that my brain and heart will be able to handle all of the greatness that the Basque Country has to offer!

2. Utilize and expand the resources and opportunities presented to me

Everyone working in the restaurant industry  or any industry actually, knows the importance of networking. With staging in Spain, I will be introduced to a whole new circle of chefs, wine makers, farmers, and companies that I just would never be able to meet here in the States. I hope to take advantage of this great opportunity and really utilize all these networks that I could really benefit from in my career as a chef.

Sammic Headquarters

One of the coolest aspects of the Basque Stage is that it is sponsored by a great company called Sammic that develops and manufactures commercialized kitchen equipment for restaurants, hotels, etc., etc. I am really excited to work with this company and get to see and work with the products that they develop and really hope to build a strong relationship because they could be a great asset for whenever/if-ever I plan to start a restaurant of my own. (Can we say Discount!? Just Joking. =P) But on a serious note, I am very appreciative of what they do and for sponsoring such a great scholarship.

3. Help spread the word about the Basque Stage

I have to admit it. I’ve been a total Basque Stage Whore (pardon my language) ever since I had found about them more than a year ago. I have been and avid follower of the blogs of the previous Basque Stage winners and I was addicted to applying. I told myself from day one that I was going to keep on applying until I get it because its honestly such a great opportunity for chefs of all kinds, whether or not you are a home cook or professional cook. Everyone at the Basque Stage and Sammic have both teamed up and created something that I feel so passionate about and proud to be part of and I feel that more people need to know about it.

I was ecstatic to hear that The Art Institute of Seattle, the culinary school I had graduated from, was interested in getting in contact with me to hear more about receiving this scholarship. This is a good step into the right direction to let other students to know about this great opportunity that is honestly so easy to apply for. Yeah, I must admit, that it was pretty crappy the past 2 times I’ve applied and gotten so close to getting it, but persistence really pays off. Keep trying. Keep applying. Keep believing in yourself. Because in the end, there is no harm in trying, especially when the outcome can be as spectacular as cooking in one of the culinary capitals in the world!  And I don’t plan on just spreading the word with just students, I want to help encourage anyone and everyone.

4. Re-open Txori

Oh, beloved Txori. Txori was the sister restaurant of The Harvest Vine that sadly closed down in 2010. It was the first restaurant that I had my first real bite of real Spanish food. This was the restaurant where I started my culinary career as an intern that eventually lead into landing a job at. Quite possibly one of the best jobs I have had in my life.  It was here I knew I wanted to pursue cooking Spanish food.

Txori, which means “bird” in Basque, was a bar that served the traditional Basque tapas known as “pintxos”. Pintxos are basically small bites of food that are usually served on a sliced piece of toasted bread or pricked with a skewer that have became popular in San Sebastian. I feel that these are the type of bars that America need to adopt more of. There is so much to love about the concept of eating small bites while sipping on a nice glass of cava or albarinio and conversing with fellow patrons.I am most looking forward to pintxo bar hopping and really get to see what a real pintxo bar feels/looks/smells/tastes like. I want to take these things back because I feel that people need to know the greatest of Pintxos!

Re-opening Txori has been something I’ve always wanted ever since the day their doors have closed. But I’m hoping that with this Stage that it will maybe cause a spark, an idea, even a small thought of maybe re-opening those doors to something that not only I, but so many others, have grown to love. And whenever the time comes, I will drop and stop everything I am doing because this is something I really want, no, need to part of. (*hint hint* Carolin ;] ).

5. Be able to share my experiences

So of course it’s going to be great to share my experiences with friends, family, all you following my blogs, and so on. But honestly, one person I’m really hoping to share this experience with is my daughter, Tegan. She is my world, my mini-me, my pride and joy. Its going to be the hardest thing I will ever had to do being apart from her but everything that I do, I do for her. I have always known that with working in this industry, I had to be willing to make a lot of sacrifices. It’s quite a big sacrifice I’ve had to make, but in the end, it’ll all be worth it. I’m going to gain so much out of it, but what I will be gaining the most is a story for her of how her dad has fulfilled one of his dreams and that if you work hard and keep trying, you will be capable of doing anything. I want her to know that someday, I hope she will be able to do something like this and be able to share her stories with me. No matter what, I will always be there for her and will support her in anything she wants to do.

Sorry for the lengthy post! I am just getting so excited and anxious and have so much on the mind right now that my brain kind of threw up all of my thoughts in form of this blog post. Haha

-Justin

Advertisements

One thought on “What Do I Want To Get Out Of The Basque Stage?

  1. Congrats Justin!!
    As a fellow industry Seattleite (& Txori/Harvest Vine patron..); I am so excited for you. & btw, your lady & daughter are precious.. what a difficult decision to make – however, I’m sure great things will come of this.. what an opportunity!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s