STUDYING IN CROATIA
How did you feel about moving away from your country to study pastry?
I never imagined I’d move to Croatia to study pastry, but it’s been the most rewarding experience of my life. At first, I was nervous—a new country, new language, far from home—but every challenge was worth it. Things like using public transportation or not having a car were tricky at first, but everyone has been so welcoming. I definitely plan to come back someday.
Let’s talk baking techniques! Which techniques from the program do you find yourself using daily? What’s one skill or technique you’re eager to master next?
One of the most exciting things I learned was how to make French-style cakes with multiple components—layers, inserts, mousses, and sponge cakes. I had made plenty of American-style cakes before, but this experience really expanded my skills and deepened my understanding of pastry. I use mixing techniques I learned at Kul IN and apply lessons like always preparing your pans before starting a recipe, and making sure to sift your dry ingredients together. These might sound simple, but they make a big difference—and really set you apart as a professional.
I’m very eager to learn how to laminate dough—like for croissants and similar pastries. I’m also focused on cake decorating. I know the basics, but I need more practice with piping to truly master the different styles.
INTERNSHIP AT KUKURIKU ARTISAN BAKERY
My internship at Kukuriku was such a valuable experience. The most important part was getting a real feel for working in a professional kitchen. The team at Kukuriku was incredibly passionate and supportive.
PASTRY CHEF IN LA
You jumped into your first baking job just weeks after returning from Croatia—what was that transition like?
It was actually great—I had just enough time to relax a bit and ease back into life here in Los Angeles, but not so long that I fell out of the rhythm of being in the kitchen. I was really happy to be offered a job at the first place I interviewed.
What was the most surprising or challenging part of starting your first professional kitchen job?
The most surprising thing was how natural it all felt from day one. After years of working different jobs and pursuing a different career path that never quite felt right, being in the kitchen just clicked. It felt like the perfect fit for me from the very beginning.
What’s your favorite thing to bake when you’re just baking for fun—no pressure, no time clock?
Definitely layered American-style cakes. I love experimenting with different sponge flavors, frostings, and cake soaks—combining a variety of elements to create something unique. Lately, I’ve also been drawn to more avant-garde decorating styles—using flowers and abstract piping. It’s been all over my Instagram feed and I find it really inspiring.
How do you stay inspired creatively? Are there any pastry chefs, cookbooks, or flavors you’re loving right now?
I get a lot of inspiration from Instagram—I follow many bakers and pastry chefs I really admire. I also have friends in the industry here in LA who inspire me. One is Sarah Durning, the pastry chef at Dunsmoor, a highly regarded restaurant. Her desserts honor tradition and lean rustic, but her flavor palette is beautifully refined.
Another chef I’m inspired by is Teresa Finney of At Heart Panadería. I don’t know her personally, but her cakes are stunning, and she recently published a cookbook I purchased, which is full of recipes inspired by her Mexican-American heritage.
In terms of flavors, I’ll always be drawn to Middle Eastern ingredients like rose water, orange blossom, saffron, and pistachio. I’ve created several desserts using those combinations, and they’re always very well received.
What’s one U.S. pastry or dessert you wish more people in Croatia knew about?
Traditional American-style sweet pies. There’s so much variety when it comes to the fillings—fruit, custards, creams—and just as much variety in the crusts. The possibilities are endless. They’re my favorite thing to make with fresh, seasonal fruit.
Is there a pastry or dessert on the menu that you’re especially proud of or excited to be making?
I really love making our vanilla layer cakes. The recipe is a bit fussy and requires some attention to detail to get that light, fluffy texture—but once I nailed it, I was so proud of myself.
ADVICE FOR ASPIRING PASTRY CHEFS
What’s your message to people who want to turn their hobby into a profession? Which qualities do they need to develop?
If you’re thinking about turning your baking hobby into a career—go for it. Don’t wait. It might feel scary at first, but it’s absolutely worth it. Whether it’s applying to culinary school or getting a job at a bakery, that first step can lead to something amazing.
Teamwork is essential—you need to collaborate and communicate well with others. Multitasking is also crucial; often you’re baking, preparing creams, and measuring ingredients all at once. And finally, creativity. Mastering the basics is important, but the real magic happens when you start experimenting with flavors and create something uniquely your own.
