The names of the winners of the latest edition of Sammic Scholarships at BasqueStage project were published yesterday.
The jury from Sammic and Restaurant Martín Berasategui, through careful consideration of experience, communication skills, and videos and recipes submitted, has chosen the following cooks to be the next Sammic Scholars for BasqueStage:
Brenden Darby
Brenden Darby is a graduate of Johnson & Wales University, where he graduated Dean’s List and Honors Society. He is also completing is WSET (Wine and Spirits Education Trust) Advanced Certificate. He recently spent six months traveling and volunteering in Southeast Asia, and also has varied restaurant experience under his belt.
Luuk Hoffman is a young Dutch cook, a graduate of the Hotel School in the Hague and a current student at Sterklas in Amsterdam for an advanced culinary degree. He has worked with an impressive roster of chefs and his ambition is to cook in top restaurants across the world and eventually own his own place.
You can now apply for 4th Sammic Scholarship at BasqueStage project. This time too, 2 candidates will be selected to enjoy a 6-month-stage at 3-Michelin-Star Restaurant Martin Berasategui and take part in complementary, highly interesting gastronomic activities.
There are a few changes in the selection process comparing to previous editions as this will divide into 2 stages: during the first stage of the selection process, the candidates will just have to fill in a form. During the second stage, the pre-selected candidates will have to submit a video and other documents to be eligible.
The two winners of the IV Sammic Scholarship will be announced via internet on May 1, 2012.
The winners of 3rd Sammic Scholarship Elisha Ben Haim and Ruth Selby visited us yesterday. Both are learning at 3-Michelin-Star restaurant Martín Berasategui, in Lasarte (Spain).
During their visit, Ruth and Elisha had the opportunity to know not only us but also the factory where the food preparation equipment they are already familiar with are produced.
It was a real pleasure to have them here and we would like to welcome them (also) from these lines.
