Alumni

After Kul IN, Sylvia really achieved an international career and made herself cozy in professional kitchens on three different continents, eventually settling down in her own professional kitchen when she opened her cafe! She opened her own small restaurant and applied what she had learned at Kul IN and around the world. Read the interview and follow Sylvia from Kul IN through England, France, Canada and all the way home to Australia.

Josić winery and restaurant is a place that best evokes the atmosphere of this area; the freshness of the wine cellars and the warmth of the food and hospitality of the people. The Kul IN alumnus and owner of the winery and restaurant, Damir Josić, in addition to evoking the atmosphere of Baranja with his dishes and wines, decided to spice up his authentic Baranja gastronomic story with fine dining elements. Here's the tea...

The Kul IN alumni Karlo Moretti is the owner and head chef of the Nigra restaurant on the island of Korčula. With its lavender fields, olive trees, and dreamy beaches, the island is a prototype of intoxicating Mediterranean atmosphere. The island of Korčula is famous for its fortified old town, sunny weather, vibrant culture, and small-town charm, and all of these things are best experienced through food (you already know our recommendation). Read the full interview to make sure that Korčula and Nigra are a must-see!

I looked at pastry and culinary school options in Croatia and Kul IN seemed like a great opportunity for advancing my skills. The program remains one of my favorite memories of all times…

While interning, you „build“ your personal cooking style and signature. I got a well-rounded picture of top gastronomy, learned where to go. I witnessed the everyday life of top chefs and observed their thought process. It was invaluable to experience the atmosphere in the best restaurants and to be a part of that energy. Every night is like a match, the guys want to be the best and do everything perfectly, something special is in the air every time.