The regional team from Varaždin County is preparing for its fifth appearance at the World Culinary Cup in Luxembourg, one of the largest international competitions for chefs and pastry chefs. This year's edition is expected to attract more than 3,000 participants from over 70 countries worldwide.
Ahead of the competition, Varaždin County Magistrate Anđelko Stričak held a reception for the team members and representatives of the Association of Chefs of Varaždin County. The team first participated in 2010, won bronze medals in 2014 and 2018, and returned with diplomas in 2022. This year's appearance will be their fifth outing on the major international culinary stage.
The team comprises eight competitors: Karlo Štorga from Bedem restaurant, Marin Pozder from Nobel restaurant, Dinko Tomašić from Garestin restaurant, Amos Novak from Terbotz restaurant, Ana Marija Lovrec from Cakes de Anamarie, Dino Veselić and Lana Megloba from The Family restaurant, and Vito Pofuk from the Varaždin School of Economics. Damir Crleni, secretary of the Association of Chefs of Varaždin County and project manager, thanked Varaždin County, the Varaždin School of Economics, and the Union of Agricultural Associations of Varaždin County. He emphasised that their cooperation provides young chefs with the opportunity to gain valuable international experience.
Crleni highlighted that a special feature of the Varaždin team is its effort to promote indigenous ingredients and protected products of Varaždin County through contemporary gastronomy. He said that this year they did not set a single common theme, but instead allowed the chefs to develop their own ideas within the given competition criteria. The works will be judged by top experts who know culinary arts very well, where every detail is important, from creativity and presentation to the correct preparation of ingredients and adherence to professional standards.
Karlo Štorga emphasised that the mutual familiarity among competitors is one of the key advantages of this year's lineup. He stated that their expectation is to execute their vision as best as they can, noting that they know each other well, having participated in numerous competitions together, and he believes they will once again present their work with high quality.
The Varaždin School of Economics has played an important role in preparing the culinary team for years. Through the education of future chefs, cooperation with the hospitality sector, and the promotion of domestic products, it actively participates in the development of the gastronomic scene in Varaždin County. Principal Jasminka Kelemen stated that she is particularly proud of the fact that many former and current students of the school are among today's successful chefs and participants in international competitions. She said that through cooperation with the culinary profession and domestic producers, they encourage the education of young people and the promotion of indigenous ingredients from their region. She thanked Varaždin County for its support in equipping the school's practical training room, where one of the team's training sessions was held, and emphasised that this space is a kind of incubator for future top chefs, adding that such cooperation is the best proof of what can be achieved through joint effort.
The Union of Agricultural Associations of Varaždin County provides significant support to the culinary team. President Marija Cafuk highlighted that such competitions represent an excellent opportunity to promote domestic agricultural production and protected products. She said that their farmers invest a lot of work, effort, and love in producing quality ingredients, but it is important that these products find their place on restaurant tables, adding that chefs play a key role in this because, with their knowledge and creativity, they can further highlight the value of the products. She expressed her pride in everyone and wished them much success.
Dragutin Vincek, PhD, Head of the Department for Agriculture and Environmental Protection of Varaždin County, reflected on the importance of the connection between agriculture, education, and gastronomy. He emphasised that the success of such projects stems primarily from the dedication of the people involved, noting that everyone included in this story truly loves their job and lives for what they do. He stated that just as agricultural producers approach production with great dedication, chefs add new value with their knowledge and creativity.
