Our alum, Sandi Rusijan, has spent the past fifteen years working in professional kitchens and gaining experience in top-tier restaurants. What truly sets him apart, however, is his constant desire to learn and improve.
We spoke with him about his culinary journey, life as a sous chef, his final exam menu, and his philosophy of cooking.
You have 15 years of experience in professional kitchens and have worked in some outstanding restaurants. How has that experience shaped your approach to cooking and plating?
This profession requires a lot of dedication, learning, and sacrifice. Every single day, you learn something new. The most important thing is to leave your ego behind and keep moving forward.
You had the opportunity to further your culinary education at our partner school, ALMA – The International School of Italian Cuisine in Italy. What did this experience bring you?
My time at ALMA was an incredibly valuable experience that gave me a fresh perspective on gastronomy. I had the opportunity to learn about their approach to culinary education, master new techniques, and work with exceptional ingredients and dishes. What impressed me most was the high level of organisation, the educational approach, and the attention to every detail. Beyond expanding my professional knowledge, the experience inspired me to keep learning, refining my skills, and applying everything I had learned in my everyday work.
Which dish from your time at Kul IN has stayed with you the most, and why?
The octopus ragù is probably the dish I remember most. I learned a completely new way of preparing octopus, as well as the technique of glazing kale, which was especially interesting to me.
What do you enjoy cooking when you’re at home?
It really depends on the occasion. If we’re having guests over, I’ll prepare a three-course meal. When I’m cooking just for myself, I prefer simple comfort food.
What did you prepare for your final exam?
For the warm appetizer, I prepared steamed ravioli filled with smoked celery, pork belly, and celery cream. It was a light, fresh dish with well-balanced acidity. One of the assigned ingredients was spinach, so I prepared a spinach velouté with celery cream and pressed spinach. I adjusted the acidity at the very end, depending on the richness of the dish, to achieve the best possible balance. For the main course, I prepared slow-braised pork. I didn’t want every component to be roasted, so I chose braising, which created a rich, flavourful sauce. I served it with potato cream and a salad of charred kale, baby spinach, and pickled onions to bring freshness to the dish. I also glazed the pork with soy sauce. For dessert, I prepared a pear poached in red wine with vanilla. It was served with vanilla pastry cream, thin pear slices flavoured with rum, and a foam made from the poaching liquid. I paired the main course with a Cabernet Sauvignon.
What advice would you give to aspiring chefs?
Keep learning and listen to people with more experience than you. Be willing to learn from your mistakes because that’s the best way to grow.
In your opinion, what qualities should every good chef have?
Teamwork, empathy, a willingness to learn, and ambition.
Is there a cooking technique you always come back to?
Definitely. Slow roasting combined with making a rich sauce is one of my favorites. I also enjoy cooking sous vide, although it’s not suitable for every ingredient and needs to be used carefully.
