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under Michelin Stars

First Daze

SPAIN | Monday, 8 February 2010 | Views [252]

The flight to Spain- amazingly underbooked, 85 people on a Boeing 767.  The final hour of the flight was a magical scene, sunrise over the Med, bright pink clouds, echoeing light on snowcapped mountains of the Pyrenees, I couldn't sleep through that

Barcelona- my second sister's home for now is an easy transition, anyone who has been there knows that it is easy to get around- Plane lands- taxis to nowhere- bus picks up the 85 passengers- drops us off in the new terminal- baggage check- Airport bus- Plaza Catalunya- L3 to San Gervasi- apartment- bed - sleep

that was my day one

I seem to have problems adjusting to the time difference from the East coast- 6 hours ahead, but I can't get ahead of my jet lag. 

My entire goal and purpose here in Spain is to work at a restaurant in San Sebastian for the next three months.  In europe this is common, in the US not so.  A stage- or a type of internship, basically I end up working for free in the restaurant for 6 days a week, and they give me room/board and a letter at the end to confirm that I worked for them.

I get experience and the association (in this case) to a Michelin Star- they get free labor and my smiley face for the time.

whats the word?

Symbiotic- it is a symbiotic relationship, it is a need filled by both parties

not that I plan to be an indentured servant- I will thoroughly enjoy the ability to work and study food in Europe, and it will be great for my resume.

If you dont know about modern food, or are not keen to European cuisine Spanish food is some of the most relevant and modern of food today.  What is going on here is different from many places.   And in Spain, one of the hottest spots to cook and eat is San Sebastian.  This is where I find myself, and on Tuesday this is where I will find myself cooking

Tags: arrival

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