must sleep, but so much to say. dnc, 20 miles, so much more….

 

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“wake up with an idea………stop…. realize it is 3:00am and you can’t get the ingredients needed to try this idea………. wake up and get them…….. FAIL!!! because your dreams make you a better chef than you thin you are because you never thought about the texture and composition of your meal to others………. BECOME BETTER!!!!!!!!

            A chef and personal friend once told me, “Anyone can be a line cook.  It takes a special person with a certain drive, ambition, and determination to be a great chef.”  I feel that, after years of searching and being stuck in dead end jobs, I have finally unleashed these traits.  I live and dream the culinary arts, constantly looking for and exploring new fields within the craft, often waking up in the middle of the night with an idea that I either jot down in my journal or attempt right then and there.  I feel that I will always be a student of the culinary process.  With that being said, this opportunity would greatly enhance and help to develop my skills and experiences as a student of this laborious, demanding, and rewarding craft that is my life.  My motivation could, at its root, be broken down into three simple yet complex areas: the kitchen, travel, and future opportunities, also you would have to be crazy not to want and succeed in this opportunity.

After gathering as much information as I could find on the dishes of Chef Berasategui, I am eager and willing to learn from he and his staff.  I look forward to the long hours, demainding and meticulous work, and the artistry that I will find inside the kitchen.  Such dishes as the Squid Ink Raviolli intrigues me in their process of preparation.  I feel that there is no better way to further my education in the culinary field than to learn from some of the best.  The skills, techniques, attention to detail, and the overall understanding of the ingredients that I will learn while there, will motivate and stimulate me to become a better and ever evolving student of the culinary world.  If given the chance to work behind the kitchen doors of Restaurante Martin Berasategui, I would not disappoint and would take in everything I would be exposed to.

I have always had a strong desire to travel outside of the United States; however, financially, I have not had the means to do so.  I love meeting new people and experiencing new cultures and am not apprehensive in the slightest to fully immerse myself in what they have to offer.  This Scholarship is an ideal outlet and motivator for me to experience the culture of northern Spain and its surrounding areas.  Although I know my focus during the time in Lasarte will be in the kitchen, during any free time, I plan to engage in the local culture of Lasarte.  I want to see what all it has to offer in terms of the people, architecture, and culture as a whole.  I plan to vigorously take photos (all being permitted) and keep a journal to document my travels and experiences, showcasing the many unique things that Lasarte and the surrounding areas boast.  The opportunity would truly give me the chance to achieve a lifetime goal.

            Once my time at Martin Berasategui’s has come to an end and I have fulfilled all the requirement of this opportunity, the sky will truly be limitless.  I would like to travel to various places of interest in Europe before returning to the U.S.  Upon my return stateside, I plan to establish a position in a respectable establishment where I can, not only showcase the skills that I have and those that I will have acquired, but also learn from those around me.  In any spare time, I want to travel and continue documenting my culinary journey.  Also I plan to expand in my culinary accolades and achieve the prestigious title of Certified Master Chef.  I am aware of the dedication that this will take.  Ultimately, I want to establish a restaurant of my own in a destination fitting of my recently completed business plan.  The restaurant will be an embodiment of what I consider the holy trinity of Food, Art and Music.  I will incorporate all three of these entities, of which I hold a strong passion for, with a focus on a fusion of foods and flavor combinations that maybe foreign to some customers.  Once established, my wish is to open my kitchen to all who have a passion for food and a desire to learn and experience what the culinary world has to offer.

Finally, thank you to Chef Beresategui, the Sammic Corporation, sponsors of this scholarship and other judges for considering me for this honor, if given the opportunity, my motivations and work ethic will prove my desire to reach a level of perfection and achieve excellence.  The experience and techniques that I will gain within the kitchen of Chef Beresategui advance my skill set, leading to greater achievements and opportunities in the culinary world.  This experience will not only give me the ability and opportunity to immerse myself in an unfamiliar culture but also allow me to absorb all the sights, smell, sounds and traditions that San Sebastian and the Basque region have to offer, making me a more worldly person and hopefully making life long connections with the chefs I will work under and along side on this journey.  I hope that this opportunity is never truly over for I will carry them with me for the rest of my life.  As an ambassador to the BasqueStage and the Sammic Corporation, I will uphold my duties and help other aspiring chefs on their journey.  With my hope to open my own fusion restaurant, with a focus on tapas style dishes, using local protein and produce from local farmers, I hope to be able to give back the experience I hope to have.  Also, with the help of the Sammic Corporation, I would like to help future students of the craft to grow and achieve as future chefs.

 

Cheers and thank you.

Sincerely,

Clayton Sanders

Today we went on a journey through the mind of famous Chef Alain Ducasse.  Here are a few of our takes on some of his dishes.  Cheers.

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The past 2 weeks have been focused of the works of these two renowned Chefs.  Their philosophies are to keep ingredients fresh and simple, bringing out their flavors.  Enjoy.

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For the second part of round 2 for the Sammic Scholarship for the BaqueStage, I have decided to create a dish consisting of Espresso Dusted Lamb Lollipops Gorgonzola Mashed Potatoes with a Micro Arugula Salad with olive oil, toasted pine nuts, edible flowers and balsamic caviar.  Below are few pictures of the plate-up and a video of the dish creation for your enjoyment.  Cheers and thank you again for your consideration.

Sincerely,

Clayton Sanders

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Recently we have started exploring the flavors and dishes of Europe and the Mediterranean.  Here are a few dishes from Spain that incorrporate many of the traditional ingredients of the land.