Creativity as a priority

„In my second year of study, I shared a flat with five girls and I got really obsessed with baking. They'd wake up in the morning and three different types of cakes were waiting for them on the counter. Eventually, they said: „Laura you've got to do something with this“. That was when I started thinking of doing baking as a profession. That locked my mind.“

From the time she was a philosophy and theology student, Laura Gisbourne had a wish that pastry becomes her profession. Having arrived in Croatia from English Lancaster, with a whole new turn in her career, Laura quickly turned out to be an excellent future pastry chef with a great interest in learning. With intensive daily pastry practicums, Laura has always sought information and advice more. So, after completing the program, Laura decided to upgrade her acquired knowledge through an internship in French Saint Caire, in the same name hotel.

What is your profession and how come you decided to make a change?

I got a bachelor's degree in philosophy and theology. But halfway through studying, I realized that, as fun it was, I didn't want to do anything with it. In my second year of study, I shared a flat with five girls and I got really obsessed with baking. They'd wake up in the morning and three different types of cakes were waiting for them on the counter. Eventually, they said: „Laura you've got to do something with this“. That was when I started thinking of doing baking as a profession. That locked my mind.

What are your plans and expectations after finishing the pastry course and internship in France?

I want to stay in this profession at least for another 20 years. I want to travel the world and go to every single pastry shop I can find. And when I find the one I like, ask if they want to have a pastry chef. That is basically my plan (laughing). I am just gonna follow what I enjoy doing and see what happens basically. I don't really have any solid expectations form internship in France but I do expect to learn stuff. And also to come away filing absolutely exhausted and very excited at the same time because it is just about learning and learning and eating (laughing). 

Is there any specific reason you choose Croatia for your pastry course?

Besides the fact I've never been in Croatia before, the Professional Pastry and Confections program offered exactly what I wanted to do and all that for a good price and with an internship in France as an option. So after looking online, though a great many different programs all around the world, Australia, America, Itay, France I decided to come to Croatia. 

What did you like best about studying at Kul IN?

Everything! (laughing). I suppose I loved the freedom the most. Being able to look at a recipe and see what needed to be done for that recipe, and also learn what you could do instead. Creativity is very clearly a priority here and I love that. And also, the location. Being able to look outside and see a deer run across. In general, It was wonderful, getting to know everyone, becoming an actual team and working as a team. And during the weekends, everyone was really accommodating and took me places. 

What is the best lesson you've learned?

Don't panic! If something looks like it is going wrong, there might be a way to fix it. And if not, that is also ok, just start again. Learning is not the time for panic, you can panic later when you are actually in the kitchen, that is fine. But learning is very calm, very chill.

Is there any advice you would give someone applying for the pastry course?

Just go for it. If you are thinking about doing it, just do it. Because it doesn't take too much of your life, it is only a couple of months and if you want to do something with it it is an amazing, incredible starting point cause you get to learn basics, and it is really exciting. But if you choose not to do anything with it, it will be yet another great experience in life. 

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