I finished high school this year and wanted to continue my education right away while I was still in that school state of mind. After the program, I am going to work in a restaurant, gain experience, and one day I want to open my own pastry shop.
The paths of Kul IN students are very different. Some choose our programs as their starting point for a career in culinary arts or pastry and confectionery, while others join us after completing a culinary high school program or after gaining some experience working in the hospitality industry. We bring you an interview with one student who is in the second category. Anja Đuručić participated and won awards at international competitions and graduated from a pastry high school program this year, and immediately decided to pursue further education options by enrolling in the Professional Pastry and Confections program at Kul IN. It is never too early to start investing and realizing your career goals, so why not start right after high school? Read the article and find out what this ambitious young pastry chef thinks about the industry, her job, and what her plans are for the future.
Kul IN: When you decided to pursue a pastry career?
- As a child, I baked with my grandmother and mother and I always offered my help in the kitchen. When I needed to enroll in high school, I decided to become a pastry chef. That came true and now I have come to Kul IN to further my education even more. During high school, I interned at different establishments and participated in professional competitions - in the competition of European hotel and tourism schools, AEHT, I won first place, and in the World Skills competition, I came in third.
Kul IN: What is the biggest difference between studying pastry in high school versus pastry education in Kul IN?
- It's different because we didn't go into details at school, for example, some of my professors were chefs, so they weren't necessarily well-versed in confectionery. At school, we covered our local desserts from Dubrovnik, and here we do more stuff and everything in detail.
Kul IN: Why did you decide to enroll in Kul IN and how will the program help you advance your career?
- I decided to enroll in September, a month before the start of the program. I finished high school this year and wanted to continue my education right away while I was still in that school state of mind. After the program, I am going to work in a restaurant, gain experience, and one day I want to open my own pastry shop somewhere on the coast.
Kul IN: What lesson was your favorite?
- Fondant decorations, I love decorating. The bread lessons were less interesting to me, but they are a staple subject in pastry.
Kul IN: Do you prefer classic or modern techniques?
- I always experiment with something, but I like traditional cakes and flavors with a modern twist.
Kul IN: Which dessert do you like to make at home?
- I prepare everything - biscuits, cakes, pies, small cookies. My favorite desserts are fruity ones, anything just to have fruit.
Kul IN: A good pastry chef must ...
- Have the knowledge, know their job, be resourceful, and know how to fix a mistake when they make one, and not to throw in the towel.
Kul IN: A message for future students or those undecided?
- Anyone can become a pastry chef if they make an effort, the key is to start.
