And again everything new and so different

Hello, everybody (whoever is reading that)!

This week was my first in new restaurant ( also in Abama) because (as mentioned earlier) M. B. is closed for one month vacation. From one side I am sad because I miss my friends and chefs but from another side it is really good to see another type of restaurant and gain more and more skills.

So this restaurant is TXOKO. Txoko is fine dining restaurant of chef Martín Berasategui as well. But I can say that it is so different from M. B. (only the schedule of my day is almost the same as it was).

So, a bit of philosophy about the restaurant and way of work. The concept that Martín Berasategui wants for his brand Txoko is to return to the origins and bringing back the flavors of the past but in search of an evolution of delicious and popular recipes, in order to make them more attractive for his guests. Therefore, Txoko presents a menu of impressive culinary work from Berasategui by characterized by the chef’s stamps of creativity, invention, profound understanding of flavor and deep respect for ingredients. Already from my own experience I can say that they like only to emphasize the taste of a quality product and not overshadow its taste a lot.

Our first day with other trainees was the turning point. The first day we come early to help clean up and then we were in the kitchen. We understood that it will be really different but now I enjoy what I am doing. I am doing starters, learning new stuff and getting in contact with new people what is really important as well. You need to know how to behave with people, do not give vent to the emotions and keep everything under control. It is things for learning also.