This week, first and second year students of Gastronomy in Split had the opportunity to cook with the famous chef Ivan Pažanin in one of their culinary practicum workshops. Read about their impressions below:
“On Monday, April 12, chef Ivan Pažanin introduced himself as a guest lecturer in the kitchen practicum of Aspira. At the very beginning of the workshop, he told us some things about his many years of experience in catering and gastronomy and gave us useful tips for the future. The dishes we prepared were shrimp risotto with cognac, carpaccio steak with carrot cream, steak in mushroom sauce and shrimp tartar. While preparing the dishes, the chef showed us some new cooking techniques and introduced us to different ways of preparing meals. Through these practical examples, we had the opportunity to see that gastronomy and cuisine always bring something new and that each dish can be prepared in a different way, while still retaining its uniqueness. When preparing the risotto, he showed us a new way of preparing rice that we had not had the opportunity to see before and we learned that risotto can be finished with cognac. When preparing the mushroom sauce, we used salsa that we had previously prepared using onions, peppers, carrots and peeled tomatoes. At the workshop, we heard a lot of useful tips from the chef for our future job in the hospitality industry. We are looking forward to new cooking opportunities with famous chefs.”
1st year student of Gastronomy
The workshop with chef Ivan Pažanin was very creative and instructive, the chef came prepared with many information that will certainly help us develop our gastronomic journey. I liked that it was not based solely on the topic he was supposed to do with us, but he created a very interesting story for us throughout the workshop with many useful tips that we will need if we want to succeed in this business one day. Main cooking ingredients were steak and shrimp, which we incorporated in a modern way that today’s gastronomy demands. A very interesting workshop!”
2nd year student of Gastronomy