INTERVIEW ZDRAVKO KRNJAJIC- PRESIDENT OF THE ASSOCIATION OF MASTER CHEFS OF SLOVENIA
Today we present you the master chef Zdravko Krnjajic from Slovenia, President of the Slovenian Association of Master chefs. We had the opportunity to meet him at the first International Culinary Festival, held this October in Skopje. First time in Macedonia, full of impressions from the hospitality of the Macedonians, the tradition and the Macedonia cuisine, in a short interview for Glass Full, Krnjajic told us about his professional experience nary and what makes typical the Slovenian cuisine. Slovenian native with 36 years’ experience in culinary, today Krnjajic is chef of Ramada Hotel & Spa restaurant in Kranjska Gora.
After many years in this profession, do you think that gastronomy can be learned or it requires a talent?
I am a man who believes everything can be learned, normally if you want. For this, as for any other profession in life need love, commitment and constant learning. As a lover of my work, I recommend cooking to young people, who are on the threshold of life and in front of making a choice of their profession. I gladly accept to be their mentor and teach them, because I think cooking is best learned with mentoring.
Your specialty is the Slovenian cuisine. What is typical?
Slovenian cuisine has many similarities with the traditional Balkan cuisine. But in a segment, probably due to geographical location, the kitchen is being influenced from the north neighbors.
You live and work on Kranjska Gora. What makes Kranjska Gora specific and does it have typical cuisine?
Kranjska Gora is the most famous winter resort in Slovenia. Located at an altitude of 806 meters, is the highest municipality in the whole Slovenia. On Kranjska Gora the winters are long and cold. Under such climate conditions, the body requires more severe food. In my restaurant at Hotel Ramada the table abounds with a lot of meat dishes, buckwheat, sauerkraut …
You regularly participate on gastro festivals and competitions. Reason for your visit to Macedonia is exactly the international gastro competition. What is your challenge when it comes to gastro festivals and competitions?
The challenges are big. From a personal point of view, traveling, meeting new people, making new friends. From a professional point of view, getting familiar with cuisines from other regions, trying out new flavors, exchanging experiences with colleagues from all around the world and certainly, the ability to get yet another medal. In Macedonia, I am for the first time and I know that I will come again. People here have a special warmth and are extremely hospitable. And I must say that I was thrilled from the Macedonian traditional kitchen.
At the very end, what do you recommend with beer?
Without hesitation, sausage and beer. They are a perfect pair on the table 🙂
