Reviews hospitality management<

Reviews hospitality management

This spring, I decided to come to Spain for a month to improve my level of Spanish and to learn about Spanish cooking. I had studied cooking in Miami, but I didn’t know a lot about Spanish cooking.

I found the program organised by Instituto Hemingway on the Internet and I decided to take part in it.

As I am American, I obtained a student visa for 6 months and I travelled to Instituto Hemingway’s headquarters in Bilbao, where I took an intensive course in Spanish language. I found it especially useful as I didn’t know much Spanish before. I soon learnt that not everyone speaks English in Spain and that my time here would be much more beneficial if I could communicate confidently in Spanish.

During my stay in Bilbao I learnt a lot of things about Spanish culture, and above all about cooking. With www.institutohemingway.com , I took a course in basic hospitality online that helped me to understand the catering industry in Spain, although I have found that the best way was to discover by myself by visiting the restaurants in Bilbao. Bilbao is situated in a region of Spain called the Basque Country, where you will find the highest concentration of Michelin-starred restaurants….and now I know why. All the bars offer delicious tapas called pintxos, and are miniature versions of the delicious dishes. The restaurants offer menus based on products from the market; meat, fish and vegetables that you can buy at the local markets, like La Ribera along the river in Bilbao.

After a month in Bilbao at Instituto Hemingway, I aimed to do a work placement at the hotel restaurant Casa Arauko in Valdegovía. www.valdegovia.com
It is situated 60km from Bilbao, and 35km from Vitoria. Valdegovía is a rural area where it is easy to make friends and meet the local people. I went there, and I met the owner of Casa Arauko, Arancha, who welcomed me with open arms. Arancha is an excellent cook, although she always denies it, and I have learnt a lot about Spanish and Basque cooking from her. Now I have learnt to cook various types of paella, cod and even peppers in squid ink, as well as other specialities involving mushrooms and game.
At the restaurant I worked 5 days a week, and during my free time I visited the famous vineyards of La Rioja, and other nearby cities such as Logroño, Burgos and San Sebastián.
I have returned to Miami with the idea of opening up my own restaurant. I know that it is difficult, but I will try to achieve it.
I would like to thank Arancha and Instituto Hemingway for all that they have done for me during my time in Spain.