New internship is started well

Hello everybody!

I am happy to let you know that my internship have already started in Sapin, Barcelona, The Hotel Monument, 3 Michelin stars restaurant Lasarte (of great and already know to me chef Martin Berasategui. Well, but about this restaurant I will tell you a bit latter (probably in 3 months) as chef Paolo Casagrande (Head Chef of the hotel and resaurant Lasarte) said my a "small surprice" that my institute did not let me know that my internship will be held half in this restaurant and the other 3 months in restaurant Oria, located in this hotel, alos of Martin but without Michelin star yet.

Well, Oria is a modern and sophisticated space that is integrated into the Hotel Lobby through an inverted pyramid structure. The restaurant offers fresh cuisine, inspired by the cuisine of the countries bathed by the Mediterranean Sea with a nod to the cuisine of the Basque Country. The best product in balance with creativity are the hallmarks of Oria's gastronomic offer. Also, I had one really nice informational day, so all new practicants had dinner in Oira. Well, it was amazing experience as first I could see dishes before I started to cook them. It is different feelings.

Therefore, in the begining was a bit of mess. First, I have been one week in Lasarte, making Michelin salat with amazing italian guys. Was good time. I learn how to be exact and patient.

Then Lasarte was closed for vacation and I have been moved to Oria, spent one week in fish station (I prity liked it as I was learning new things all time). But then "show strated". So, saying honestly, as Oria never close and there is no enough workers, they move me to work on starters with chef women who does not speak English (first time my chef was women). Well, I practice my spanish but it was not the worst from this everything. Well, 2,5 (Sunday, Monday, Tuesday) days I was alone on station working 16-17 hours per day. Day by day I was learning more and more so till now I can do everything well and fast. BUT, honestly, I could not understand the way of thinking who rules of creat working for us, as on these days when I was alone we had 30-40 reservations, but when my chef was with me we had up to 10-20 (logic?). Well, so for you to know I am working without any payment, but not about it.

So, I am just running all day around, coming on the kitchen earlier and so on but noone do not give a dam about it. There were few moments that I was thingking to go away from this everything, well but I am still there. It is wierd but the worst moments was when I was not alone but when I was with her. Or she does not like me at all or what but because of her I cried and so on. You know that feelimg when you try to make your best for this and at final your chef like talk to you like you are shit, well not the best feeling. Maybe I have told a lot about that but in a working place it is very important to respect. Dear all, thank you for reading and I hope you understand me. In the next blog I will try to tell you more about. Have a good time.