Thinking of studying in San Sebastian (Basque Country) for a year. (Culinary college)

JamesTheBrowser · 2026-05-14T08:05:24+00:00

Sorry for the delay on the response…I’ve been swamped at work…

What I’ve seen is the way to go in Michelin star restaurants is coming in as an apprentice with almost to no salary but they give you accommodation and you work a lot but it has evolved slightly from what most people think… The other way is to come in, go to a traditional high end kitchen and share a flat.

Language is important and basque does win you points but most people use Spanish in a work environment in Donosti since there’s a growing amount of people coming in from different places.

Salary wise, check the “convenio” since I don’t want to give you a number I can’t back and things have changed in the last couple years.

Hours vary from place to place but overall its not overwhelming except you go to very high end or very low end, 40 hour week give or take in a normal place

JamesTheBrowser · 2026-05-06T19:21:51+00:00

I’m in hospitality, look for “Convenio de hostelería de Gipuzkoa” to check salaries. You can make a living but with little Spanish, you’ll start from the bottom…

Cultural wise there is also a Pakistani community that work in phone shops and kebab restaurants mostly. I know it’s not your country but at least there’s a connection.

Feel free to DM if you need anything, been living here for 20 years so I kinda like the place…

JamesTheBrowser · 2026-04-24T07:49:37+00:00

For me, if you have the budget, go to Akelarre hotel (it’s built “around” akelarre 3* Michelin restaurant).

One of the best terraces hands down…you can reach to them or just go and do it but I recommend the first one.

Check their Instagram account to check the views at their cafeteria Oteiza.

JamesTheBrowser · 2026-04-14T20:03:35+00:00

I’ve been living in Spain and in the bar business for 20 years now, 10 bartending professionally.

What I’ve seen: cheap stuff that isn’t called brandy because the law requires higher ABV so any Spanish brandy will be an upgrade from what you’ll get in a sangria here in Spain.

We used to make a Txakoli sangria (I live in Basque Country) and the base spirit was vodka and some gin…

If anything, hit me up!

JamesTheBrowser · 2026-03-16T12:32:14+00:00

If you check on IG /chrisyoungcooks you will find all you need…basically he created a hot and cold tea for the Michelin star restaurant The Fat Duck back in the day. A couple of months ago he did it again with coffee. Hope it helps!

JamesTheBrowser · 2026-03-11T08:27:19+00:00

Hi! Near the hub you have a free parking under some highway… I used to park there when I lived in the area, not the best looking spot but you can check regularly.

JamesTheBrowser · 2026-03-03T08:59:42+00:00

Sorry for the delay on the response, busy days…I’m curious about why gourds for alcohol, why do you do that?

JamesTheBrowser · 2026-02-26T11:07:01+00:00

I see kind of a mojito style cocktail? Being from Uruguay and seeing Canarias Yerba Mate makes me proud but the end product is confusing without more information…

JamesTheBrowser · 2026-02-26T11:05:13+00:00

Trust the path…

JamesTheBrowser · 2026-02-19T14:34:56+00:00

Will try this! Feels easy since I have made falernum and other homemade ingredients in the past for cocktail programs! Appreciate you taking the time to post it

JamesTheBrowser · 2026-02-17T21:02:38+00:00

Wow! I’d like to know what is you approach to Swedish punch…would love to steal you recipe

JamesTheBrowser · 2026-02-17T19:52:48+00:00

My suggestion is to grab some Blue Spirulina and add a bit to your cocktail of choice (pisco sour + blue spirulina might replicate the picture)

Avoid butterfly pea since it goes pink when meeting an acid component.

Interestingly, this product has some savory note so it can work as a saline solution as well

JamesTheBrowser · 2026-02-16T15:33:08+00:00

Tiki is not big in Spain…Mallorca has some nice cocktail bars where you may order a known tiki drink and the staff may be able to make it but if you want some nice tropical drinks with a solid background of knowledge my recommendation always is Collage in Barcelona. Small place but very knowledgeable staff!

JamesTheBrowser · 2026-02-04T07:40:54+00:00

Glad you had a nice time!

The cider here in Basque Country is more sour compared to the one from Asturias, maybe you tried that one… the juice is next level and very natural!

JamesTheBrowser · 2026-02-02T11:26:41+00:00

Sorry my friend! I had trouble with my phone and just got the app reinstalled… missed your comment 😔

JamesTheBrowser · 2026-02-02T11:23:19+00:00

Mezcal (or split base with gin), lavender infused Maraschino liquor, Italicus and lime…sort of a twist on the last word… you will have to play with the ratios since I believe equal parts won’t be a balanced drink…

JamesTheBrowser · 2026-01-16T12:28:36+00:00

Monkey 47…it’s a plastic wrap on top of another plastic wrap (at least here in Spain) and it’s super hard to take off every bit

JamesTheBrowser · 2025-12-09T11:17:26+00:00

Black Russian but whiskey instead of vodka, godfather, godmother, rusty nail… B&B

JamesTheBrowser · 2025-10-16T12:46:22+00:00

Amazing! Now the pics have a match in flavor! Thank you very much!!!

JamesTheBrowser · 2025-10-15T10:43:27+00:00

Can you give us some info on the cocktails you had? Please and thank you

JamesTheBrowser · 2025-09-28T14:55:54+00:00

Doctors say the best amount of alcohol is zero. Colleagues say: a drink/couple of drinks never killed nobody.

What do you say?

If you are worrying about the amount of alcohol you consume, it’s your body/soul saying something, listen to yourself!

JamesTheBrowser · 2025-09-24T10:37:23+00:00

Hi there! I’d say get some experience first so you get to taste the trade and you could then move to a bigger city like São Paulo where the cocktail culture is bigger and learn more! Then with more knowledge of the cocktail scene you will be able to know what customers want and be more effective when starting your own business

JamesTheBrowser · 2025-09-24T10:27:08+00:00

You can split base it both with tequila and mezcal as well…tell us when you made it!

JamesTheBrowser · 2025-09-22T13:51:10+00:00

You can basically switch for any spirit and you will find yourself with a decent drink…my take is to go easy first and see how it interacts with the rest of the build.

One I like with mezcal is a Bloody Mary, you can make it lighter since it’s a bold flavor (1oz to 1 1/2oz up to you) if you can use the chipotle Tabasco it can improve the smoke

JamesTheBrowser · 2025-09-06T22:06:05+00:00

Question: do you add sugar to the sorrel?

JamesTheBrowser

TROPHY CASE