Kul IN: Can you tell us more about your culinary journey? When did you becme interested in food preparation?
– I became interested in pastry last spring. I was in New Zealand at the time. My co-workers threw a party and I made cupcakes but there is a story behind it. I was feeling stressed out because I had moved to a new country and, during the preparation of cupcakes, I felt so calm and super happy, it felt like I was meditating. I found an online school and studied pastry there for 11 weeks. It was like a whole new world and I was always in a search to find masterclasses, baking marathons on instagram. Eventually, I realized I wanted to make pastry more than a hobby and looked for a school that would be a right fit for me. Two schools stood out, one was in Spain and the other was Kul IN. I decided to enroll in Kul IN.
Kul IN: Why did you choose Kul IN in the end?
– Price of the Pastry program at Kul IN and the one in Spain was quite similar but timing and duration of the program, classes in English, and free accommodation convinced me Kul IN was the right choice.
Kul IN: What are your expectetions after the program? How will it help you advance your career or achieve your goals?
– I needed professional training because I was self-taught up to this point and I didn’t have comprehensive understanding of pastry. I wanted to master basic techniques, which are the foundation of pastry-making, and get the full picture of the profession. At Kul IN, I had the chance to work with professional equipment for the first time. I was so excited when I saw my workstation and oven! I played with interesting ingredients, I dabbed into working with vanilla, and so much more. My expectations have been fulfilled in this matter, also it is nice to have a certificate in your resume.
Kul IN: What has been your favorite lesson?
– Tarts!
Kul IN: What motivates you?
– I am always searching for new ways to become better, acquire more skills, see new things, meet new people and countries.
Kul IN: What kind of pastries do you prefer?
– Right now, I love mousse desserts and cakes, mirror glazing. I follow Antonio Bachour on Instagram, he posts a lot of restaurant desserts and they are so amazing. I would love to make cakes like that.
Kul IN: Three qualities of every good pastry chef?
– A good pastry chef should always be willing to learn, no matter how experienced he or she may be. A good pastry chef needs to be ready to sacrifice certain amout of his/her time. They should be creative and patient.
Kul IN: Plans for the future?
– I am going back to Ukraine. I have traveled a lot in the past few years; I spent time in Denmark, lived in New Zealand, Thailand, and now I am ready to go home but not for long! I have a lot of masterclasses planned out. After everything settles down, I am going on a masterclass in Dubai, and than I am taking Antonio Bachour’s masterclass in Romania in fall. But first, I am itching to go back to Ukraine because I miss my family.
Kul IN: Advice for future Kul IN students from Eastern Europe?
Enjoy your time and make sure to study!
Kul IN: How did you like Sisak?
– I used to live in very small towns in New Zealand and Denmark, so me and Sisak gelled perfectly!
