World’s best female chef comes from Slovenia

A flow of media news this week was focused on two Slovenian ladies, shinning the media light on their appearance, but from two very different perspectives. Melania Trump as a first Lady of US and Ana Roš as the first Lady of the culinary world. 

Ana Roš, from House Franko in Kobarid, Slovenia, has been acknowledged as the World’s best female chef, stepping into the culinary hall of fame among world known chefs as Dominique Crenn, Hélène Darroze and Anne-Sophie Pic.  She will receive an award on 5th of April in Melbourne Australia.

As a self taught chef, with a strong will power gained from a professional skiing career, she quickly started to make culinary changes in a small rural area of Slovenia.  “Passion and dedication are 2 characteristics of the most important world chefs. Superficial and “copy paste” do not belong to this world,” said Ana some time ago in an interview for Kongres magazine.

Using all ingredients from the local area, from wild herbs and flowers, to fresh dairy and meet, she quickly developed a sophisticated palette of diversity and quality all made from native products.  Her passion for cooking and respect for local ingredients and products quickly helped her to establish a visible mark in culinary world.

KM: For some time now you have been considered as the culinary visionary of Europe. What is your vision of catering at events?
AR: I believe that we should understand every single event as unique, personalizing the food and wine story. We should be able to cook for 100, 1000 people as it was only 4 persons at the table. Personal approach is crucial, it makes guests feel comfortable and welcome.

KM: Does the top catering also need talent and feeling? How is this feeling noticed at the events?
AR: Talent is always just part of success. Talent helps resolve difficult situations but what is the most important in catering business is discipline and organization.

KM: What is the thing that you value most and is common to all chefs? What are you the most impressed with?
AR: Passion and dedication are 2 characteristics of the most important world chefs. Superficial and “copy paste” do not belong to this world.

KM: Do the successful chefs get used to all the reviews or do you still care what they say?
AR: A constructive critic or review is the biggest gift a chef can get. No one is absolute.

KM: On what ingredients do you swear by in your kitchen? Where do you get those ingredients?
Local, seasonal. I try to buy as local and as sea- sonal as possible. We created an interesting eco- nomic circle with local farmers and producers.

KM: Can we find Kranjska sausage on your catering menu?
AR: Probably not, unfortunately I do not eat sausages. But you never say never.

KM: What do you prefer to eat and who do you value most on the Slovenian culinary scene?
In my everyday life I try to eat light, vegetable based food. Freshness is the most important. If I go out, I try to read the personality of the chef in single dishes. The food we prepare tells a lot about us. In Slovenia there is a whole generation of young chefs coming out. We need them to refresh our gastronomic scene.

KM: When is catering considered as personal and when does it become an industry?
AR: I would never take a catering that I cannot handle in a personal way. There is no written number. It depends how much the chef is limited by the expectations and plans of organizers. Sometimes I would suggest to leave more freedom in decisions to those who practically face problems on events.

KM: How much of originality and quality can be transferred from the local cuisine to another location?
AR: That is a question of organization. My husband is a fantastic organizer. He makes sure I can really express myself in the most difficult situations and locations.