Kul IN: Can you tell us more about your culinary journey before Kul IN?
I graduated from culinary high school and then worked as a cook in Dubrovnik for six years. When I realized that I lacked a strong grasp of the fundamental aspects of cooking, my colleagues recommended Kul IN, and I decided to enroll.
Kul IN: What do you love most about being a chef?
Cooking is a dynamic profession. Every day is different, you meet a lot of interesting people, and it’s a wonderful way to express creativity. These are the reasons I grew to love my profession more with time.
Kul IN: What was the most challenging part of the Culinary Arts program?
I struggled with the creams at first. I diluted them too much, which led to lumps. Branimir, one of our lecturers, helped me turn things around. In the end, I managed to salvage the cream by straining it through a sieve to thicken it.
Kul IN: Which dish from the program are you most proud of? What turned out the best?
I’m particularly proud of my Duck L’Orange. The plating was simple yet effective, and the overall presentation turned out beautifully.
Kul IN: What technique you perfected during the program will you apply first?
Confit and braising. These techniques make the meat incredibly tender, and they come with the bonus of a delicious sauce.
Kul IN: What qualities should every great chef possess?
A passion for the job and patience with people are essential. Creativity is also key to success.
Kul IN: Which guest lecture did you enjoy the most?
Even though I don’t drink coffee, I’m glad I learned a lot about it here at Kul IN. I would also highlight the lecture on cocktails. I believe bartenders could benefit from understanding the culinary side of their craft to create truly gourmet cocktails.
Kul IN: What advice would you give to young chefs?
It’s crucial to have a good mentor, and at Kul IN, you’ll have more than one.
