More from open Balkan

 Amazing days deserve more attention and even more photos so here it comes and I even did a TV show as usual at TanJug national television, always a blast.

Open Balkan and wine vison 2024 Belgrade Serbia

 I just returned back from the trip of the year, open Balkan in Belgrade was held for the third year and are growing like crazy to this years 500 exhibitors and when the new exhibition center opens up in 2027 and world expo in the same year will be a game changer.

Let me tell you a bit of what we do here (check my other post from last year)

A collectives judging panel comes to Belgrade and judge the competitions and different categories with me to push, motivate and encourage the young chefs from the Balkan region to excel in the culinary field and create even more and better future for the gastronomy in the Balkans next year I hope for more competitors from the other countries)

Its amazing to see how the junior chefs are taking last years feedback and are pushing to new heights, it makes this old heart very happy to see, feedback is the most important key factor for us to share and to push this junior chefs in the direction where they can showcase true culinary talent.

Non of this would be achievable without the Junior chefs club in Serbia and Nicola, Uros, Novak, Sale and the team, thank you for making this event better and better year to year, I cant wait to see how big it can grow. Also thank to my lovely wife who let me do this crazy things and tag along!! love you babe.

The judge section this year is from Brazil, South Africa, France, UK, Germany, Switzerland, Italy and also me as well, what a great group of talented chefs and funny, witty and hopelessly romantic people that are bringing and sharing some of the Serbian soul when they go home to their countries, this is the ambassadors for sure. Thank you for this year and I'm already longing for the next time I can meet this team. and here are some photos.

How to avoid getting sick eating salad

 Eating salad in Egypt is always on your own risk and this can easily destroy your vacation, you have to go safe with food here even if its hot, humid and you crave for that light lunch or dinner, dont do it!!

The Nile is the only source of water for most farmers and considering the pollution that transfer to the plants is an immense danger for us humans to consume.

But, at the same time there is farmers that do have their own water supplies and irrigation system that cultivates the most amazing greeneries  around, like Mr Makkar whos farm we have visited many times just to have a look at what is in season, great guy producing stunning veggies, and also safe to consume.

British airways presentation airline catering

 The world is full of airlines, small big or even huge, BA is one of the oldest still around and we where really exited to have them up for a menu presentation in one of our catering units, its always extremely challenging to provide food that looks great on ground but still excellent when you serve it onboard to the costumers read my previous post regarding on board food) 

in my opinion we did a great job providing very nice selection including all the constraints provided by the customer (type of food, price, service type, flavor profile and many more)

here are some of the options, whats your feedback?

Open Balkan culinary challenge in Belgrade

 Well its this time again to visit Belgrade and open Balkan competition 2024 and I cant wait to see all the competitors, my jury members, organization committee members, friends and all the other crazy bunch that I love so much.

Open Balkan and wine vision is a great opportunity for people to sample the best from the region and really discover what is happening and the progression in Wine and food that are leaving a trademark for the whole of Balkan, a trade show at its best and I hope to catch up with some of you there.

22-24 November and some pictures from last year

Apprenticeship many moons ago

 When the world was different and the Warsaw pact was still something people talked about and the cold war was in its heydays I started my 5 years apprenticeship it was in August 1980 and I really did took the devil in hand and promised to stay put for 5 years or leave now!! I got a small 1 bedroom apartment, food at work, chef cloths (I didn't need any civilian) no salary,  12 hours workday and free only on Sundays but still needed to serve lunch for the owners. 

I created a perfect environment and routine for myself during these years and my days was like this for 5 years.

12 h work with 1 hour break between service where I hade wine training

1 h running around the neighborhood as exercise

2 h cookbook reading (mandatory)

8 h sleep

1 h  divided in shower and cleaning apartment

All of this was strictly controlled and monitored  but I had no problem to adapt, in my mind I was sure that this would make me a stronger cook and push me way ahead of my same age group, I can tell you so many ridiculously funny stories and moments, now looking back I am still extremely happy for this time and cherish every moment.

What doesn't kill you makes you stronger 

Below one of the few photos from this stumbling first year

Playing with food

 As a chef I love different plate designs that actually trigger my food design and I strongly believe that the right food on the right plate makes a hell of a difference both aesthetic, visual and taste, nice food always taste nicer for most people.

Having fun in the kitchen and to elaborate new textures , colors and visual aspects is great for the creative mindset and its so much fun, here are a few samples