5 Things I Learned from Working in a 3-Star Michelin Restaurant
What is it like to work in one of the world's greatest professional kitchens?
We had a quick chat with Filipina home-cook, 22-year old Nicole Alegrado, about her first few days working as an apprentice in one of the world's greatest kitchens. The legendary 3-Star Michelin restaurant Arzak in San Sebastian, Spain is run by culinary icons Juan Mari Arzak and his daughter, Elena Arzak.
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Here is what Nicole had to say about life in the kitchen after her first five days at Arzak:
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1 Â I've learned to love my ugly kitchen clogs.
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Staying on your feet all day is no joke. Wearing comfortable shoes for working long hours in the kitchen is imperative, no matter how ugly I think they are. My own pair has become my best friend!
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2 Â Siestas are seriously the best.
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I've never been more grateful for the traditional Spanish custom, the siesta! Having a couple of hours to nap in between lunch and dinner services is such a blessing.
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3 Â Simple ingredients go a long way.
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At Arzak, we have fresh ingredients delivered to the restaurant every morning. Most of these ingredients are simple: piquillo (red peppers), macadamia nuts, and leeks. However, we put a ton of work into each of them. These simple ingredients go through different processes of prep work, which make each dish we put together a labor of love.
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4 Â I still get starstruck every day.
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Juan Mari and Elena Arzak are culinary legends-when I met them in person for the first time a couple of years ago, I felt like I was meeting Hollywood superstars. Now, I get to see them every day and nothing has changed: it's incredible to be around them!
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5 Â Great things never come easy.
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I went from having no professional culinary background to working in one of the world's best kitchens. I had to make huge adjustments in my lifestyle. It is not easy, getting off work past midnight every day. However, no matter how tough it gets in the kitchen, I always remind myself that it is tough for a reason. When I feel like giving up, I remember that I am beyond lucky to be part of the revolutionary cuisine that happens in here. This restaurant has earned an incredible amount of praise, and rightly so!
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Main image from Pexels.Â
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