To get the most out of your time on the program, you have to study and push yourself. The feeling after you finish will be truly rewarding. There are different ways to approach this program but I do everything 100 %
Our latest alumni group has recently finished the programs, and one of the new alumni is Djenane Gaspard! Djenane is a Pastry student who comes from Haiti, lives in Canada, and who decided to study Pastry in Croatia. Read the interview to find out how she liked studying in Croatia and what she learned at Kul IN.
Check out our Instagram Live interview with Djenane!
Kul IN: When did you decide you wanted to pursue education in professional pastry and why?
- I decided to go get a professional certificate or training almost 10 years ago but the timing was not right at the time, and I couldn't reconcile work and my passion for baking.
Kul IN: How will the experience from Kul IN help you in your further career?
- I liked that we had the opportunity to devise our own business plan. The fact that I had both the practical training and the business plan made it all come together. My family owns a small business and feel more confident now about my skills, and I can't wait to provide some desserts to them.
Kul IN: What was your favorite lesson at Kul IN?
- It is difficult to decide, I really liked that we mastered a diverse set of skills. If I had to choose one lesson, it would be gelato. There is a lot of things that you can take from this program. You either take them or not. To get the most out of your time on the program, you have to study and push yourself. The feeling after you finish will be truly rewarding. There are different ways to approach this program but I do everything 100 percent.
Kul IN: What did you make for final exam?
- One of my final exam desserts were profiteroles. It is a pâte à choux type of dessert and it incorporates many things. Pâte à choux is a very peculiar dough and it is baked differently than anything else, it is unique, you can go anywhere with the fillings. I chose two styles fillings, pastry cream and mango sorbet and the cream that I put on top was namelaka. I learned about namelaka here and loved it immediately. I paired the dessert with Teranino from Istria, a wine liqueur derived from Teran wine and spices, it had tropical ingredients but it was Croatian at the same time.
Kul IN: How did you like studying in Croatia and what advice would you give to future students?
- Croatia is a great place to study, it has a lot of nature and I appreciated that a lot. Kul IN surroundings and environment is an advantage and I also liked the fact that I could visit the country during weekends.
