“Talent helps resolve difficult situations but what is the most important in catering business is discipline and organization.”
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.
ANA ROŠ DEFINING MOMENTS
Ile aux Nattes (Madagascar)
Sitting dinner we prepared in heavy rain for 250 guests in an island without elec- tricity, water, public transport and no roof shelter. The guests were international, with Michelin inspectors in between.
Sofitel Metropol Hanoi
I do not go to concerts
Whatever is louder then a sound of pans and knives in the kitchen. During preparations and mis en place we always listen to rock music in the kitchen
