“Our schedule is always the same from Monday to Friday and the tasks are all very well timed. Classes start at 8.30 am, with a lunch break at 1 pm, followed by more classes until 6 pm. In the evenings, we all have dinner together from 8 to 9 pm. Although the rhythm is intense, we all love this job, so it’s not hard for us,” claims Tibor. The intense rhythm continues on weekends, which participants spend travelling to events or dinners at which they work, gathering experience and making new acquaintances.
Unfortunately the coronavirus epidemic, which hit Italy particularly hard at the beginning of the year, temporarily put a stop to Tibor’s training plans and he has been back in Croatia since the beginning of March as classes were suspended. He spent his quarantine participating in online lectures to stay in touch with his colleagues and he plans to return to school soon.
He is already working on ideas for the future after he graduates from the academy. “I’m working on my plans after returning from school. I started working on a project to open my own restaurant in Bjelovar and this project is still being developed, we will see how the situation will develop. It is really difficult to talk about opening a new restaurant at a time when existing restaurants are fighting for survival and for every guest, but I never give up and I hope for better times ahead of us,” he concludes decisively.
Tibor has always known that he wanted to be a chef and it is this desire and dedication that push him forward in challenging times. “I cooked the first surprise lunch for my parents when I was seven. Somehow I was constantly gravitating towards that and when I was 17 I entered the world of professional cooking for the first time in Boškinac. I started working during the summer, which turned out to be the right decision,” he recalls.