Kul IN: How come you decided to study culinary arts right after high school?
Hana: I started cooking as a hobby around 2020. I prepared meals for my family, and as my skills improved, I decided to focus on plating as well. I was attending grammar school, and it would have been logical to go to college. However, I decided to come to Kul IN to systematize my culinary knowledge. I also appreciate that I can pursue a fulfilling career in my country without any problems—there are countless branches of gastronomy, each one interesting to explore. It’s never a boring job.
Kul IN: More than a year has passed since you finished the program, and today you are the sous chef at the renowned Zagreb restaurant SOL Tapas. How did this collaboration come about?
Hana: I got the job even before I passed the final exam at Kul IN. I started as a cook, and through effort and hard work, I reached the position of sous chef within a year.
Kul IN: What does a typical workday look like for you?
Hana: If I’m working the first shift, I prepare everything for the second shift, check inventory and procurement, and arrange everything for the day’s service. If I’m working the second shift, I ensure everything is ready for service and pay attention to the number of guests we expect that day to prepare accordingly. Today, we also have a small buffet for 20 people, for which we’ve prepared a special menu featuring 14 dishes—traditional Croatian dishes with a contemporary twist in a tapas format.
Kul IN: What compliment do you appreciate the most about your work?
Hana: It’s always nice to receive compliments for the work you do, but I especially appreciate it when other, more experienced chefs tell me they see that I’m organized and efficient.
Kul IN: Why do you enjoy being a chef?
Hana: This is a job without boundaries. Every change in the environment or the menu brings something new. Cooking is one of the few professions where you can learn and do something new every day, advance, and reach higher levels. I enjoy approaching food with an open mind and exploring all the potential it offers, especially with “boring” foods I used to avoid. Now, I particularly appreciate them and see them as opportunities for creativity. I enjoy figuring out how to use them in more interesting and tasty ways.
Kul IN: Why is it important to keep learning as a chef?
Hana: Gastronomy encompasses so many directions, traditions, and cultures that the opportunities for learning and advancement are endless. We must embrace that. Everything you learn, from a cutting technique to the name of an ingredient, will eventually be applied when you least expect it.
Kul IN: What motivates you in your daily work?
Hana: I am motivated by the fact that through my effort, work, and hands, I can create a beautiful life and do what I love. I strive to be better every day than I was yesterday. I’m glad I started early, even though everyone was shocked that I didn’t follow the “usual” path after high school. Here, I’m motivated by the lecturers and the friends I’ve made.
Kul IN: What skill or trait would you emphasize that all young chefs should have before they start working in the culinary arts?
Hana: Persistence and love. No one knew how to properly cut vegetables or how to start from scratch at the beginning. You need to love what you do. Earning the diploma isn’t the goal; it’s about passion and dedication.
