Behind the Scenes with Marko Kadić: A Kul IN Culinary Arts Student and Restaurant Owner

Kul IN: What was your culinary journey like before Kul IN, and how did you find the Culinary Arts program?

I attended cooking school prior to Kul IN. I came to Kul IN to solidify my knowledge. The program is very engaging, quite intense at times, but absolutely worthwhile. The most interesting topics for me were seafood, creams, and emulsions. Here, you don’t just learn recipes; you learn techniques and foundations, which I will definitely implement.

Kul IN: You also own a very successful restaurant in Zagreb. What do you focus on most at the restaurant?

We primarily specialize in barbecue, pizzas, and burgers. I am also planning to open a slightly different concept in a hotel.

Kul IN: As both a chef and a manager, what qualities do you think a good manager should possess?

A good manager needs to be calm, patient, empathetic, and prepared for long shifts. We have 48 employees, so fostering a positive atmosphere is crucial. It makes a difference when the team is naturally lively and cooperative. Sometimes you encourage them with lighthearted banter; support them when we’re having a stressful day, etc.

Kul IN: What qualities do you look for in the people you work with?

I enjoy working with people who are hardworking, responsible, and genuinely willing to work.

Kul IN: What are you planning to prepare for the final exam?

For the appetizer, I plan to make lamb croquettes with garlic cream, accompanied by a mint and pea foam. For the main course, I’m considering either baked meatballs with polenta and a Parmesan, tomato, and herb sauce, or a hearty lentil stew baked with meatballs—I’m still deciding. For dessert, I’ll be preparing something with strawberry and basil.

Kul IN: What are your plans for the future?

I’ve enrolled in another program—Professional Pastry & Confections—and I’m really looking forward to it. After completing the program, I want to find a job to improve my business skills further.