Kul IN: Why is professional education important?
– You progress much faster in a professional environment and with guidance. It is easier to enter the world of professional cooking through education than to try to get there on your own. You can learn to follow a recipe on your own, but you can’t understand why you do something, why and when a particular technique is used and it’s hard to get a dish to always look the same and be at the same level of quality.
Kul IN: What do you expect from this education program, how will it help you in your further career?
– It prepared me to work in any professional kitchen, and with the experience I gained working as a waiter during a tourist season, I can further improve in several directions of gastronomy whenever I want.
Kul IN: Which lesson did you like the most in the Culinary Arts program?
– Working with meat and fish stands out, that was my favorite!
Kul IN: Why did you decide to pursue cooking professionally?
– As a child, I used to cook often with my grandmothers and I have fond memories of traditional dishes, old wood burning stoves. However, all I put aside all that because I finished high school for electrical engineering. In time, I realized that I still see myself in a professional kitchen and decided to enroll in the program.
Kul IN: What motivates you in life?
– I always try to be better. I like that you can always progress in this field, and you can see the results almost immediately. When you prepare a dish, you immediately see if someone likes it or not, you get the feedback on your progress.
Kul IN: Plans for the future?
– I have to see, I definitely plan to venture out of the country. I would love to spend the winter season working at ski resorts in Switzerland or Austria.
Here we must step in and, spoiler alert, disclaim that Ivan’s predictions were half correct! He decided to continue his career abroad, but in Sweden, and not only for one season, but as a permanent team member at a beloved restaurant Greasy Spoon in Stockholm. He recently contacted us and shared with us his experience of working in this dynamic and international environment.
How I found employment at Greasy Spoon
I arrived in Stockholm on Sunday, and on Monday I applied to several job openings and arranged several meetings within an hour. First meeting was the very next day. It was with the Executive Chef at Greasy Spoon. In the conversation with him and the head chef, I immediately realized it was a perfect fit, and we agreed I would come the following day to do a trial shift. The shift went great and I was offered the job.
New environment, new restaurant
The head chef at Greasy Spoon is British. He is a former sous chef at one of London’s leading steakhouses. The team is international, from all over the world and they are all really great. It goes without saying that I am delighted. Everyone works hard, but there is no lack of laughter and banter. We make breakfast and brunch, and the menu is mostly a contemporary brunch menu, with sweet and savory weekly specials.
Opportunity for progress
A few days ago I was promoted to Supervisor Chef, and over the next two months I will go through a lot of training with the head chef, because I will soon have to take over the management of his shifts. Overall, such a great experience.
Say hello to the whole team from me.