Pastry practicums guest chef
“Pastry chefs should never stop reading, studying the industry, and learning. This is a job that requires constant learning and awareness of new trends. You just have to be 100% devoted to the confectionery.”
Besides her extensive experience in pastry making, Sanja Sajko worked alongside the well-known Croatian pastry chef Petra Jelenić in the pastry shop Mak na konac. She was also the head of the pastry department at Rougemarin restaurant and worked in Zagreb’s popular restaurant Time, Amadria Hotel Capital in Zagreb and today she creates pastries for hotel Le Premier. One of her most recent workplace was in one of the first Michelin-starred restaurants in Croatia, 360 Dubrovnik, where she worked as pastry department sous chef. Ever since a TV show made her the star that she is, her professional pastry career has been progressing rapidly. Besides pastry making, Sanja also enjoys being a mentor. She shares her professional knowledge and experience with Kul IN students where she works as a guest lecturer.