As a professional chef, I've always been passionate about sharing my love of food and cooking. That's why I created this podcast: to delve into the many facets of the culinary world. We'll be discussing a wide range of topics, including mouthwatering recipes, fundamental cooking techniques, the science of nutrition, the cultural significance of food, its rich history, the importance of sustainability, ethical considerations within the food industry, and much more. Each episode will bring you valuable insights, and we'll also be featuring engaging conversations with guest experts such as fellow
Kaj se događa u kuhinji kada se ugase kamere i kada posljednji gost napusti restoran? U ovoj epizodi podcasta otvaramo vrata onog dijela ugostiteljstva o kojem se šapuće.
Kroz analizu članka "Na oštrici noža: Iza fasade sretnog lutalice", seciramo pritisak, mentalnu izdržljivost i cijenu koju profesionalci plaćaju noseći masku neuništivosti u surovom svijetu vrhunskog kulinarskog zanata.
Ključne teme epizode:
Fasada vs. Stvarnost: Zašto smijeh u blagovaonici često skriva kaos i sagorijevanje iza prolaza.
Teret asfalta i tanjura: Kako radijus kretanja, neispavanost i stalna potraga za savršenstvom oblikuju mentalitet modernog kuhara.
Preživljavanje na oštrici: Granica između strasti prema hrani i točke pucanja u sustavu koji ne prašta greške.
"Nije poanta preživjeti smjenu, nego ostati čovjek dok vatra gori."
Poslušajte epizodu, pretplatite se na kanal i zavirite s druge strane pasike. Cijeli tekst pročitajte na strukanipelin.com.
30 Jun 2026
Clean-as-you-go : Mit o samočistećoj kuhinji
U novoj epizodi rušimo mit o kuhinji koja se čisti sama i seciramo pravilo „clean-as-you-go” iz kuta stvarnog, svakodnevnog rada u profesionalnoj kuhinji. Iza sjajnih površina i romantičnih kulinarskih priča stoji surova realnost – disciplina, organizacija i navike koje čine razliku između vrhunskog chefa i kaosa na radnoj plohi.
U ovoj epizodi saznajte:
Zašto je održavanje radnog prostora stvar mentalnog sklopa, a ne samo higijene.
Kako pravilo "čisti dok radiš" štedi vrijeme, energiju i fokus u ključnim trenucima servisa.
Zbog čega magija samočisteće kuhinje ne postoji – i zašto je to zapravo dobra stvar za svakog pravog profesionalca.
Poslušajte teoriju i praksu bez uljepšavanja, direktno s radne površine.
23 Jun 2026
Samoborsko gorje na tanjuru: Divlje bilje nije preživljavanje, nego čisti luksuz
Ovaj podcast donosi iskrenu, "od polja do stola" priču o tome kako samoniklo bilje Samoborskog gorja pretvoriti u vrhunski gastronomski luksuz na tanjuru.
U ovoj epizodi spajamo chefovsko iskustvo s čistom prirodom i otkrivamo zašto branje divljeg bilja nije nikakva "survival" tehnika za preživljavanje, već najčišći oblik kulinarskog hedonizma. Saznajte:
Što sve kriju šume Samoborskog gorja i kako prepoznati vrhunske samonikle namirnice.
Kako divlje bilje tehnički i kreativno uklopiti u modernu, profesionalnu kuhinju bez gubljenja njegovog izvornog karaktera.
Zašto je održivost postala novi luksuz i kako taj mentalni sklop iz prirode prenijeti izravno u restoran ili na kućni tanjur.
Poslušajte i saznajte kako autentični okusi našeg kraja ostavljaju bez teksta i najizbirljivije goste. Spremite se za direktnu, profesionalnu priču bez uljepšavanja i fensi bajki.
27 Apr 2025
How brave French chefs changed the way we eat forever
Description: French gastronomy wasn’t always fresh, light, and refined—once upon a time, it was dominated by heavy sauces and rigid traditions. But in the mid-20th century, a group of visionary and rebellious chefs decided to break free and sparked a culinary revolution: Nouvelle Cuisine. In this episode, we explore how legends like Paul Bocuse, Michel Guérard, and the Troisgros brothers transformed fine dining, prioritizing simplicity, fresh ingredients, and innovative techniques that continue to shape our meals today—from high-end restaurants to home kitchens.
Join me as we uncover the roots of this movement, its lasting impact, and how you can bring its philosophy into your own cooking!
20 Apr 2025
On the Knife’s Edge: What’s the True Cost of Easter Indulgence?
Description: Holidays are a time for togetherness, festive tables, and indulgence in rich culinary experiences. But have you ever wondered who makes that indulgence possible? In this episode, we reflect on the hidden cost of Easter indulgence—the chefs, servers, and all those working tirelessly while their loved ones celebrate. We explore the realities of working in hospitality during the holidays, the challenges of balancing economic demands with human needs, and ask: how do we find fairness in an industry that never truly stops?
16 Mar 2025
Signature Dishes: The Key to Your Restaurant's Unique Identity
In this episode, we dive into the importance of creating signature dishes or drinks to stand out in the competitive restaurant industry. Learn how a carefully crafted standout menu item can define your culinary identity, attract new customers, and inspire loyalty among regulars. From heartwarming anecdotes of local pizzerias to the success stories of unique cocktails like 'Štrukani Pelin,' we explore strategies to leave a lasting impression on your guests. If you're in the food and beverage world or simply curious about culinary creativity, this episode is a must-listen!
9 Mar 2025
Building Lasting Relationships with Guests for a Loyal Clientele
In this episode, we dive into the essentials of creating lasting connections with your guests. Discover key strategies to ensure your guests feel valued and welcomed, from offering exceptional service to personalizing their experiences. Learn how effective communication, swift problem resolution, and a heartfelt gratitude can turn one-time visitors into loyal patrons. We also explore the power of building an online community and gathering feedback to continuously improve your business. Whether you're in the hospitality industry or simply passionate about excellent service, this episode is packed with insights and actionable tips to help you build a loyal clientele.
2 Mar 2025
Croatian Tourism at a Crossroads – Illusion of Luxury or Path to Ruin
In this episode, we dive deep into the current state of Croatian #tourism. With insights from industry experts and economic analysts, we explore the growing crisis facing the sector. We discuss the disparity between high prices and the quality of service, comparing Croatia's tourism strategy with that of its competitors like #Albania and #Bulgaria.
We also examine the illusion of luxury that has taken hold, driven by inflated prices without corresponding value. As global tourism trends shift towards authentic experiences, cultural offerings, and #local #gastronomy, we question whether #Croatia's approach is sustainable.
Join us as we analyze the data, share expert opinions, and propose a path forward for Croatian tourism. Can the industry pivot from quantity to quality and create a truly valuable experience for visitors? Tune in to find out!
23 Feb 2025
The Importance of Mentoring Young Chefs
In this episode, we delve into the heart of culinary tradition and the vital role of mentoring young chefs. Discover how experienced chefs pass down their knowledge and skills to the next generation, ensuring the preservation and advancement of culinary arts. We'll explore the significance of mentorship in helping young chefs develop essential skills, unleash their creativity, and build a strong culinary community. Join us as we discuss the various ways young chefs can be educated, from internships in Michelin-starred restaurants to formal culinary schools and online resources. Tune in to learn how mentorship shapes future culinary leaders and keeps the flame of gastronomic excellence burning bright.
15 Feb 2025
The Changing Face of Hospitality: Has the Industry Lost Its Shine?
In this episode, we dive into the evolving landscape of the hospitality industry and explore why it has lost its former allure. We discuss the decline in interest among young people for hospitality careers, citing factors such as low wages, long working hours, and a lack of respect for the profession. We also highlight the need for modernizing educational programs, improving working conditions, and promoting the industry to attract new talent. Join us as we examine the importance of creativity, innovation, and global opportunities in hospitality, and suggest measures to revitalize the sector and make it appealing to the younger generation.
9 Feb 2025
The Hidden Challenges of Being a Head Chef
The Hidden Challenges of Being a Head Chef
In this episode, we dive into the often glamorized world of head chefs and uncover the harsh realities behind the scenes. From the relentless stress and long hours to the high expectations and constant pressure, being a head chef is far from easy. We'll explore the 12 brutal truths about this demanding career, including the importance of smart work over hard work, the fleeting nature of loyalty, and the necessity of continuous learning and innovation. Join us as we reveal what it truly takes to succeed in the culinary world and why passion and resilience are key ingredients for any aspiring chef.
2 Feb 2025
The Hospitality Exodus: Why Workers Are Leaving
In this episode, we explore the growing crisis in the hospitality industry, focusing on the reasons behind the mass exodus of workers. We delve into the key factors driving this trend, including low wages, under-the-table payments, poor working conditions, excessive overtime, and lack of career advancement opportunities. We also discuss the impact of unresolved conflicts and the importance of creating a supportive work environment. Join us as we uncover the challenges and potential solutions to retain talent in the hospitality sector.
26 Jan 2025
Behind the Kitchen Doors: Why Chefs Leave Their Posts
In this episode, we explore the reasons why top chefs often leave their kitchens to embark on new ventures. We delve into the challenges they face, such as limited creative freedom, career advancement opportunities, and personal reasons. We also discuss the impact of conflicts with management and the desire for independence. Join us as we uncover the motivations behind these decisions and the implications for the culinary world.
19 Jan 2025
The Vanishing Waitstaff: A Crisis in Hospitality
In this episode, we delve into the growing crisis in the hospitality industry, focusing on the severe shortage of waitstaff. Many restaurants, cafes, and bars are struggling to find staff, a problem that has become increasingly dire. We explore the causes behind this shortage, including long working hours, weekend and holiday shifts, and non-competitive wages. The average salary for waitstaff in Croatia is around 1100 euros, significantly lower than in other sectors. We discuss potential solutions, such as investing in education, creating attractive working environments, and ethical recruitment practices. Join us as we uncover the challenges and possible remedies to this pressing issue in the hospitality world.
12 Jan 2025
The Future of Cooking: Will Robots Replace Chefs?
The Future of Cooking: Will Robots Replace Chefs?
In this episode, we explore the fascinating intersection of technology and culinary arts. As advancements in robotics and artificial intelligence continue to accelerate, we ask the question: will robots and machines soon replace human chefs in the kitchen? We delve into the current state of automated cooking technology, the potential benefits and drawbacks, and what this means for the future of the culinary profession. Join us as we discuss the implications for both professional kitchens and home cooking, and hear from experts in the field about what lies ahead.
5 Jan 2025
Good things in Croatian hospitality - "Zlatni pelin"
The Golden Wormwood: Celebrating Croatia's Culinary Triumphs of 2024
Description:
In this episode, we dive into the highlights of Croatia's hospitality scene in 2024. From the hidden gems of Istria to the sunny shores of Dalmatia, discover how bold chefs are experimenting with local ingredients to create culinary wonders. We'll explore the significance of the Dalmatian Marenda, a cultural phenomenon and gastronomic experience of the year, and discuss the improvements in working conditions within the industry. Join us as we celebrate the synergy of quality and sustainability that has earned Croatia's culinary scene the prestigious "Zlatni pelin" award. Tune in for an insightful journey through the flavors and innovations that are shaping the future of Croatian gastronomy.
29 Dec 2024
Bad things in Croatian hospitality
In this episode, we analyze the biggest failures and blunders in the hospitality industry during 2024. From uncontrolled price increases on the coast, through poor service in restaurants, to the flood of mediocre Asian fast food restaurants – we dissect everything that went wrong. We also present the "Rancid Wormwood" award for the biggest failure of the year, which this year went to "Dubai Fritters". Find out why these fritters caused so much controversy and what caterers can learn from this year's mistakes to improve their offer and service.
26 Dec 2024
The Gluten secrets
From no-knead loaves to fluffy rolls, understanding gluten is key to baking great bread. We break down the basics of gluten development and how to apply these principles in your own kitchen. Learn how to choose the right flour, knead dough properly, and control fermentation for perfect results every time.
26 Feb 2024
Domaća pasta ep1
Domaća svježa tjestenina ep1
Pogodite kaj? Ako imate brašna i par jaja u kuhinji, možete napraviti tjesteninu. Imate sve što vam je potrebno za pripremu serije svilenkasto glatkih fettuccina. Imate sira ili povrća uokolo? Za manje od dva sata mogli biste sjesti za stol uz svježe raviole, torteline ili obilne lazanje. Pa ipak, ako brzo pretražite recepte za tjesteninu, velike su šanse da ćete izaći više zbunjeni nego sigurni. Neki zahtijevaju brašno i cijela jaja, drugi dodatke vode ili ulja. Mjerenja težine u odnosu na volumen, vrijeme miješanja, uvjeti mirovanja—sve je na stolu.
Ni to nije samo problem kuhara laika. Kad sam bio u kulinarskoj školi, imao sam niz “pametnjakovića” koji su me samo još više dezorijentirali. Neki su inzistirali na ulju, drugi na soli, treći na dodatnim žumanjcima ili malo vode. Propisana vremena miješanja i odmora često su bila u suprotnosti. Jedan nam je instruktor rekao da objesimo tjesteninu da se suši najmanje 10 minuta prije kuhanja; drugi su nas uvjeravali da mora biti čvrsto zamotana sve do trenutka kada je ispuštena u lonac.
Dakle, kako da mladi kuhar izabere ispravan način? Ako ste ovaj kuhar onda ste pomalo i opsjednuti. Radite seriju za serijom – zapravo desetke i desetke serija – da biste saznali. Hodate uokolo posuti i posuti brašnom, mrvičasti komadići tijesta s korom do kraja rukava. Pravite proračunske tablice i grafikone(da grafikone :), a ponekad možda vas i razjebe.
Reach and audience
Public platform figures. Ratings count people who left a rating, not total listeners.
Spotify
1.0 / 5
1 ratings
Podcast Authority Score: 51 / 100
A composite of feed quality, social presence, YouTube performance and engagement. Read the methodology.
Quality
72
Social presence
91
YouTube
0
Engagement
27
Contact Štrukani pelin
Guest appearances
Books guests
Based on episode analysis; this does not confirm that the show is currently accepting guests.
Host of Štrukani pelin ?
Claim your podcast to manage its listing and keep your show details accurate.
Pod Engine is an independent podcast discovery and analytics service and is not affiliated with or endorsed by this podcast. Artwork and show content belong to their owners. Full legal notice.
Explore this show Podcast research with Pod Engine
