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My time with the Instituto Hemingway
This spring I decided to come to Spain for a month to work on my Spanish and to learn about Spanish cuisisne . I was a culinary student in Miami, but I didn’t know much about Spanish cuising. I found the programme that is organized by Hemingwya online and I decided to take part.
As I am an American I had to get a student visa for 6 months and then I was off to Bilbao and the Instituto Hemingway, where I took part in an intensive Spanish language course. I found it to be very useful because I didn’t know much Spanish and believe me in Spain everyone doesn’t speak English. I believe that you will get more out of your stay here if you can communicate in Spanish.
During my time in Bilbao I learnt a lot about the Spanish culture and moreover about their cuisine. I took part in a basic catering course with the help of Instituto Hemingway, which helped me understand the Spanish catering industry, but I would say the best part was going out and discovering the restaurants all over Bilbao. Bilbao is located in a region called the Basque Country, where there is the largest concentration of Michelin starred restaurants in the world…..and now I know why. All the bars offer delicious tapas, better known as pintxos, which are a miniature version of their delicious dishes. All the restaurants’ menu’s feature fresh products such as meat, fish and vegetables that can all be found in local markets such as La Ribera.
The truth is that after a month in Bilbao. The Instituto Hemingway offered me the chance to go work in the restaurant of a hotel, Casa Arauko in , Valdegovia
It is about 60km away from Bilbao and 35 from Vitoria. It is a rural setting where it’s easy to make friends, and meet local people. So off I went and I met with the owner, Arancha, who welcomed me in with open arms. Arancha is a wonderful cook, eventhough she denies it, and with her help I learnt a lot about Spanish and Basque cuisine. I learnt to make Paella, with cod, peppers in a squid sauce as well as other specialities with a mushroom and game base.
In the restaurant I worked five days a week and the rest of time I visited the famous wineries of La Rioja, as well as other cities that are close to the hotel such as Logroño, Burgos and San Sebastian…
I went back to Miami inspired, I wanted to open my own restaurant. I know it won´t be easy but I’ll get there.
I want to thank the Instituto Hemingway for everything they´ve done for me during my time in Spain.
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