Selected Chefs Reflections

Misli izbranih slovenskih kuharskih mojstrov ob vprašanju: “Kaj vam pomenita hrana in prehrana iz vidika kulinarike?”
Reflections of Slovenian selected Chefs on question: “What food and diet means to you from culinary point of view?”

“Deliti mizo z nekom, ki ga imaš rad je najlepši trenutek dneva. Hrana in vino nas seveda hranijo a hkrati združujejo enako misleče ljudi. Hrana je lahko enostavna ali kompleksna, a vedno mora biti sledljiva, trajnostna, čim bolj lokalna in v pravem letnem času.”
“Sharing a table with someone you love is the most beautiful moment of the day. Food and wine, of course, feed us, but at the same time unite like-minded people. Food can be simple or complex, but it must always be traceable, sustainable, as local as possible and at the right time of year. ”
ANA Roš, Hiša Franko Two MICHELIN Stars, Kobarid

»Kulinarika je oblika ljubezni, ki nam omogoča, da izrazimo del svoje osebnosti. Priprava in degustacija hrane na način, da se prepustimo in pri tem uživamo, je večdimenzionalna umetnost, ki obuja vseh 5 čutov, ki se med seboj povežejo in ustvarijo celovito doživetje. V restavraciji naše goste navdihujemo z mediteransko preprostostjo uživanja življenja. Enostavne sestavine prepletemo z nenavadnimi kombinacijami in jih povežemo v harmoničen obrok.«
“Culinary arts are a form of love that allows us to express a part of our personality. Preparing and tasting food in a way that we indulge in and enjoy is a multidimensional art that awakens all 5 senses that connect with each other and create a holistic experience. In the restaurant we inspire our guests with the Mediterranean simplicity of enjoying life. We intertwine simple ingredients with unusual combinations and combine them into a harmonious meal.”
Uroš Fakuč, Restavracija DAM One MICHELIN Star, Nova Gorica

»Vedno in vsako leto znova me navdihujejo letni časi in sezonske sestavine. Še posebno blizu mi je prehod med zimo in pomladjo, ki na preizkušnjo postavi ustvarjalnost. V tem obdobju se trudiš na nov način uporabiti zimske sestavine in shranke, hkrati pa se veseliš čisto vsakega zelenja, ki končno pogleda na plano, saj prinaša novo svežino. Zdi se mi, da je ravno ta želja po raziskovanju, odkrivanju svežih pristopov tisto, kar najbolj žene. V izziv mi je, da sestavino, ki smo je vajeni, ki jo jemljemo za samoumevno, pripravim v celoti, v skladu z načeli zero-waste, pa naj bo to kos mesa ali por. Potrudim se, da jo predstavim na povsem nov način, da njen okus zasije, da se na krožniku znajde v glavni vlogi.«
“I am always and every year inspired by the seasons and seasonal ingredients. Especially close to me is the transition between winter and spring, which puts creativity to the test. During this period, you try to use winter ingredients and preserves in a new way, and at the same time you are looking forward to every green that finally looks on the surface, as it brings new freshness. It seems to me that it is this desire to explore, to discover fresh approaches that drives me the most. The challenge for me is to prepare the ingredient we are used to, which we take for granted, in its entirety, in accordance with the principles of zero-waste, be it a piece of meat or leeks. I try to present it in a completely new way, so that its taste shines, so that it finds itself in the lead role on the plate. ”
JorgZupan, Restavracija Atelje One MICHELIN Star, Ljubljana

»Menim, da je zavedanje o hrani preko izobraževalnih ustanov, šol in vrtcev potrebno vrniti v primarno družino. Zavedanje, da je hrana kultura, da je obed dogodek in da je pripravljanje hrane izraz ljubezni. Da na kmeta in njegovo delo pogledamo z zanimanjem, se ozremo okrog in vzamemo kar nam narava ponuja v danem trenutku, da vsako sestavino doživimo kot dar in ne nekaj samoumevnega in da se s spoštljivim odnosom lotimo priprave jedi in potem iz obeda naredimo dogodek, ki povezuje.«
“I believe that food awareness through educational institutions, schools and kindergartens needs to be returned to the primary family. Awareness that food is a culture, that lunch is an event and that food preparation is an expression of love. To look at the farmer and his work with interest, look around and take what nature has to offer at a given moment, to experience each ingredient as a gift and not something self-evident, and to start cooking with a respectful attitude and then make lunch an event that connects. ”
Branko Podmenik, Edible Wild Plants Chef, BP kulinarika, Dol pri Hrastniku

“Rad imam svoje delo in si jemljem v čast, da lahko ljudem – gostom pokažem svoje misli skozi krožnike, ki jih skupaj s svojo ekipo pripravljam. Velik del mojega dela je tudi Weber akademija, kjer lahko ob pripravljanju najrazličnejše hrane na žaru, predajam znanje in kulturo žarjenja. Sigurno pa sem človek, ki ceni gostoljubje, ker se zavedam, da je to vse prej kot enoznačno, in da gostoljubje ločuje poklic od poklicanosti v to delo/poklic.”
“I love my job and I take the honor of being able to show my thoughts to people – guests through the plates I prepare with my team. A large part of my work is also the Weber Academy, where I can pass on the knowledge and culture of grilling while preparing a wide variety of grilled food. But I am certainly a person who appreciates hospitality, because I am aware that this is anything but unequivocal, and that hospitality separates the profession from the vocation to this job. ”
Dejan Mastnak, Local seasonal continental cuisine, Tri Lučke, Krško

“Hrana ima za mene poseben pomen. Do Hrane imam veliko spoštovanje. Pa ne samo zaradi tega, ker nam daje energijo. Hrana je mnogo več. Hrana nas spremlja, povezuje in osrečuje od rojstva pa do smrti. Hrana izraža naš karakter. Odraščal sem v kmečki družini, kjer smo znali pridelati in pripraviti odlično hrano. Zavedam se, da hrana ne zraste na trgovski polici in koliko trdega dela je potrebno vložiti v pridelavo zdrave hrane. Hrana je življenje. Rad imam hrano, rad imam življenje.”
“Food has a special meaning for me. I have great respect for Food. And not just because it gives us energy. Food is so much more. Food accompanies us, connects us and makes us happy from birth to death. Food expresses our character. I grew up in a farming family where we knew how to grow and prepare great food. I am aware that food does not grow on a shop shelf and how much hard work goes into producing healthy food. Food is life. I love food, I love life.”
Ivica Evačić – Ivek, Restavracija Hotel Marina, Izola

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