“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.