and I'm shocked by how quickly the time has passed.
The last few weeks in Spain were wild. I barely slept. When I returned to Brooklyn in late April, I had every intention of finishing this blog. Unfortunately, I began working immediately and never made the time to tie it up as neatly as I had hoped, wanted and envisioned.
However, now one year later, after reuniting with a chef de partie from the kitchen who was in New York City on vacation, I was inspired to return to the blog for one last post.
At this juncture, I have only two things to add:
1. I was lucky enough to have been invited by the executive chef this past October to assist him and Juan Mari Arazk in a Basque culinary event put on here, in the city. It was two days of non-stop all-out culinary wildness. Even though six months had passed, I was immediately transported mentally and physically to that beautifully militant, perfectionist environment. My heart did not stop racing from the moment we started until the moment we stopped. And while professionally the small event was gratifying and inspiring in its own small way, it was more personally touching and consuming than anything else. When I walked into the makeshift kitchen on the first day, I felt like I was being greeted by long last family. I forgot how tactile and outwardly caring the chefs can be--albeit when they aren't working. Here is a picture of a few of us after the event:
2. The very last tidbit I want to mention is with regard to my last working night in Spain. I was one of six stagieres chosen to work with our chef at “La Cena de las 14 Estrellas” in Vitoria, Spain, featuring René Redzepi, Joan Roca, Martín Berasategui, Pedro Subijana, Quique Dacosta and Patxi Eceiza. It was probably hands down one of the coolest experiences of my life. I could go on about the evening, but the memory is too distant and I think only raw thoughts would do it proper justice. In place of those thoughts, I am posting this image (if a picture is worth 1,000 words), which I think sums up just how ridiculously terrifying, inspiring, motivating, fun and lucky not only my night, but my entire experience in that Spanish kitchen ultimately turned out to be.
(Me assisting René Redzepi)
