The Stage At Xarma Jatetxea

For my previous blog posts about my experience at Xarma Jatetxea, please check the following links!

The ‘Charm’ in Xarma Jatetxea

The Toys at Xarma Jatetxea

So what is it like being a Basque Stage here in one of the culinary capitols of the world? It’s unlike anything I could have imagined. With working under chefs that have worked for some of the most renowned chefs in Europe from Juan and Elena Arzak to Michel Bras, I could tell that I was in for a learning experience like no other. So this is a blog post about my time working under chef Xabier and Aizpea at Xarma Jatetxea.

IMG_8671

I was actually pretty surprised at what they had me doing on my first day on the job. I was expecting to do typical ‘intern’ tasks like picking parsley or peeling onions or something simple like that just to start out, but it was the opposite. Just on my first day, I made 3 types of spheres using the infamous methodology and chemicals that Ferran Adria of El Bulli Fame has introduced to the culinary world. I had prepped out and made a very ingenious Tomato and Apple carpaccio. And when it came to service, I was appointed to plating a majority of their first courses and appetizers.

spheres

“No tengas mideo!” Aizpea told me.

Of course all I could respond with was, “……… no entiendo! LOS SIENTO!!!”

“Don’t be afraid!” She responded back to me.

And from then on, I tried to my hands in every single thing I could.

I found myself doing more and more and getting a whole lot of hands on experience as the days came by. By the end of my first week, I had cleaned a case of beef cheeks, seared of the cheeks along with some oxtail, and braised them until they reached ultimate tenderness. I had cleaned and prepped up over 2 dozen squabs. And I have made basically all of the sauces that we use for all of the menus. By the end of the second week, I was appointed to prepping out and being in charge of two of the tasting menus that they offered and also was took control of all things pastry. I, for one, never thought myself of ever wanting to be a pastry chef as it is a whole different world, but I was quite excited to actually learn this side of the culinary world.

Beef Cheek Prep

Beef Cheek Prep

It amazes me of all the things I have got to do and have learned when I look back at these past 3 months. I wish that I could go more into detail to all of the things that I have seen and learned to here at Xarma as Sammic’s Basque Stage, but this post would be very long and rather tiring to read! So instead, I will post a bunch of pictures of my time here in the kitchen of Xarma Jatetxea.

Apple Dessert Prep

Apple Dessert Prep

Tomato Carpaccio Prep

Tomato Carpaccio Prep

Squab Prep

Squab Prep

Calamari Prep

Calamari Prep

Chicken Roulade Prep

Chicken Roulade Prep

Foie Bombon Prep

Foie Bombon Prep

Ham Croquetta Prep

Ham Croquetta Prep

 

 

Pintxo Roundup: Bocadillo Con Todo

IMG_9186

So one of the greatest aspects of living in San Sebastian is that I have access to so much amazing food. I am surprised I haven’t started this earlier, but I have decided to start writing about random pintxos that I have eaten throughout my trip. My Pintxo Roundups are great because it makes me able to share the great (and bad!) food I have devoured. Also, it’ll be a great filler between my blog posts! So here we go with my first official Pintxo Roundup.

Pintxo: Bocadillo Con Todo

IMG_9184

Where: Nagusia Lau Bar, Donostia-San Sebastian

IMG_9234

So I got to admit, this isn’t the greatest of pintxo bars in Donostia that I have been too. It has a nice variety of pintxos with adequate quality of ingredients. I chose to feature this as my first Pintxo Roundup because it was one of the closest bites of food that reminds me of something I’d get in America.

I’m pretty sure it actually isn’t called Bocadillo con todo, which translates to sandwich with everything,  because it literally had everything that a sandwich should have. Not a puny little sandwich with a slap of cured meat, which i actually find quite delicious. I grabbed this bocadillo on the go on my way back to work because my stomach was growling and it was the most substantial looking thing on the bar. And at only 2 euros, you can’t go wrong! It consisted of a nice slab of ham, bacon, sliced tomatoes, cheese, and slathered in alioli. It was actually rather enjoyable and melded really well together, especially with the garlicky mayonnaise to bind all the flavors together. The bread wasn’t half as bad either.

I apologize now to all of the people who had to watch me mow down on this messy sandwich as I was rushing back to work. Atleast you all got to see me thoroughly enjoy this monster of a bocadillo!