Josip Jakelić
New interview with Josip Jakelić, a passionate and dedicated culinary professional and entrepreneur who has made significant strides in the world of gastronomy. Early internships and working in the kitchen ignited his love for the culinary arts, but there was more to learn and achieve! Let’s meet Josip, and learn more about his journey, the concept behind the restaurant, and the vision for the future!
Kul IN: Tell us more about your culinary journey.
I graduated from a private high school in Split, then I went on an internship for two months. I returned home to the family restaurant where I worked as a restaurant manager for a year. I realized that I lacked experience in that area, so I decided to get more experience. I worked in a few restaurants in Split, such as Kitchen 5, and in Zagreb in Barbieris and Bon Apetit.
Kul IN: What is the concept of your restaurant?
The concept of the restaurant is based on the menu of traditional island food. However, Vela Luka is not a very tourist-y place, so we decided to include popular dishes in order to create a menu that will appeal to a wider profile of guests.
Kul IN: Which part of the program was your favorite?
Every part of the program was interesting and it is difficult for me to single out one topic. In addition to the practicum and kitchen, I also liked the lectures on wine and management and food photography. A lot of smart people came to teach us, so it was important to listen carefully, ask questions and then you can get all kinds of benefits out of the experience.
Kul IN: What advice would you give to young chefs?
You have to be hardworking, and love this job. I think it’s good to work in different restaurants, in order to gain experience at different places, positions.
Kul IN: List 3 characteristics of a good cook…
A good chef must be diligent, quick and energetic and most importantly, be laser focused.
Kul IN: Describe what you are preparing for the final exam.
Trout and butter are my main ingredients. For the appetizer, I am making a putanesca made of smoked trout. I will fillet the trout and smoke it. I will make a jus sauce, the base will be from the bones of roasted trout and prawns, tomato concentrate, shallots, yeast with fresh pasta, butter, grana padano… For the main course, I am making trout confit in butter with trout and prawn jus, puree of parsnips and potatoes with blanched asparagus and trout skin chips. For dessert, I’ll make Vrlika fritters with cottage cheese, honey and walnuts or candied almonds. The other option consist of sweet apple in muscovado, fritters and cottage cheese.
Kul IN: Which part of the program was the most difficult for you and how did you overcome the obstacles?
Wines were difficult, I mastered them by practicing and memorizing different aromas and tastes, I further sharpened my senses.
Kul IN: What are your plans for the future of your restaurant, will you create a new concept?
I will try to make the menu more concise, and change the pizza offer. I want to throw in a few cocktails. It is necessary to renovate and equip the kitchen, also to work a little on the exterior. And of course, start doing social media!
Danijel Biro: Passion, Persistence, and Culinary Evolution 
