The Making of a Chef: Discovering Culinary Magic

Kul IN: What was your culinary journey to Kul IN like?

As a child, I loved watching a famous Croatian culinary TV show, which sparked my interest in cooking traditional dishes. I often cooked at home and eventually decided to make some money from it, which led me to work in various restaurants. However, during the busy season, employers didn’t have time to teach the basics of cooking, and I realized I needed a solid foundation to advance. That’s why I decided to enroll in the Culinary Arts program at Kul IN.

Kul IN: What was the best dish you made during the program?

For dessert, the demi-glace sauce with chocolate turned out great. For a savory dish, the veal cheeks with celery and potato puree were exceptional.

Kul IN: Which spice do you think always improves a dish?

Thyme.

Kul IN: What are you preparing for the final exam?

For the appetizer, I am making the classic vichyssoise soup, a French leek cream soup with a fresh cow’s cheese praline, topped with fried leek chips and pistachios. For the main course, I’ll prepare pork belly Wellington. For dessert, I’ll make chocolate crémeux, cherry coulis, and cocoa crumble with flavored cocoa foam and citrus fruits.

Kul IN: What is your favorite dish to prepare at home?

My family isn’t really accustomed to modern cooking styles, as the people of Međimurje prefer traditional dishes. However, I have to give credit to my mom – her Stroganoff is the best!

Kul IN: What advice would you give to young chefs?

I would advise young chefs to follow their deep intuition. If they are truly passionate about this career path, they should start right away and not wait. From a practical standpoint, my motto in the kitchen is: ask questions, offer help, admit mistakes, and avoid being an egomaniac.