Students

Gregor had always been a beekeeping and agriculture enthusiast, but his career has recently turned in a different, though not completely different, direction. He still appreciates organic ingredients and simple, authentic techniques, but he prefers to prepare these ingredients in a professional kitchen, rather than producing them on a farm. Read how he got a job as a sous chef at one of the most innovative restaurants in Zagreb so early in his career, and find out why education is important to him, and where he plans to take his career in the future.

I am very happy with the program, I truly enjoyed it. The curriculum and the whole layout have been well elaborated and realized, study materials are also great. I am also glad that we got together well as a team, it will be difficult to part with my colleagues. We are already making plans for the summer! You meet people who share the same love, the same passion for food that you have here. There is always something to talk about, a recipe or idea that requires a discussion.

I knew a lot of the techniques before I came to Kul IN, but it was nice having chef Zdravko, someone who has the knowledge, someone who can look at something and see that my oil is too hot, somebody that can guide you along. That is something that you can't get when studying online.

I am opening a small and cozy fine dining restaurant overlooking the golf course. The program gave me a better idea of what it means to work in the kitchen. I also learned and got acquainted with building menus, I know how much work goes into it. Read the interview with Tobias!

The long-term plan is to open a restaurant in the city where I would continue to entertain the guests with Bosnian cuisine but in a different and contemporary way. Kul IN gave me many ideas and confidence.