As far as my approach and style are concerned, I would say that I prefer simple cooking techniques in combination with new ideas in preparing food that I try to make the most and the best out of
The culinary world in Serbia is quite colourful. It comprises of a vast number of restaurants and newly opened outlets which don’t have fresh ideas or the right purpose. I also see culinary world as being quite narrow-minded which, truth be told, does not look that good. I think that that is the main obstacle to getting Michelin Stars.
How important is the traditional way of preparing food in the context of contemporary culinary art?
There have been plenty of discussions on this topic, also among my peers around the world. There are different attitudes and views of tradition, history and modern times. I would say that this is only a modified traditional way, sometimes simplified and sometimes made more complicated than required.
What stands out in your culinary experience so far? What made the biggest impact on your career?
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