Journalist Margaux : What innate emotions and traits do you consider important for a Culinary Artist to have and develop further? Chef Stefan : A lot of patience and dedication. Regardless of the high level reached, not to fall into self sufficiency/ complacency, but to study continuously. In this business we can to learn from anyone.
Journalist Margaux : What innate emotions and traits do you consider important for a Culinary Artist to have and develop further? Chef Stefan : Multa rabdare si dedicatie. Indiferent de nivelul inalt la care ajunge sa nu cada in stare de auto suficienta ci sa studieze continuu. In meseria aceasta avem de invatat de la oricine.
Journalist Margaux : Could you tell us about a Journalist Margaux : Could you tell us about a gastronomic dream trip that you have taken? gastronomic dream trip that you have taken? Chef Stefan : I have travelled a lot but never in the true Chef Stefan : Am calatorit foarte mult insa niciodata nu sense of a gastronomic journey. am efectuat in adevaratul sens al cuvantului o calatorie gastronomica Journalist Margaux: Where you would like to explore gastronomically in 2016? Chef Stefan : In gastronomy one “discovers” regardless of destination. I still have a lot to discover in my own country, but I admit that I would love to explore the depths on a gastronomic journey through Japan.
Journalist Margaux: Where you would like to explore gastronomically in 2016? Chef Stefan : In gastronomie ai de « descoperit » indiferent de destinatie. Inca mai am de descoperit foarte multe in propria tara, insa recunosc ca imi doresc sa efectuez o adevarata calatorie gastronomica in Japonia.
Journalist Margaux : Tell us, about Spring and your local product selection. Chef Stefan : I have always associated spring with the word “fresh”, with the awakening of life and the green color palette. All spring dishes should be simple, light and contain fresh ingredients. I love to use spring onions, radishes and orach.
Journalist Margaux : Tell us, about Spring and your local product selection. Chef Stefan : Intotdeauna asociez primavara cu cuvantul proaspat, cu trezirea la viata si cu culoarea verde. Orice preparat de primavara trebuie sa fie usor, lejer si sa contina ingrediente proaspete. Imi place foarte mult primavara sa folosesc ceapa verde, ridichiile si loboda.
Journalist Margaux : If you could stage with any group or individual culinary artist, who would you select and why? Chef Stefan : Experience has taught me that in this area we can learn from absolutely anyone. I enjoy working with both chefs with similar views as mine and particularly with chefs with different visions, as here is the real challenge. But still, if I have to name one, that would be Daniel Humm.
Journalist Margaux : If you could stage with any group or individual culinary artist, who would you select and why? Chef Stefan : Experienta m-a invatat ca in acest domeniu ai de invatat de la absolut oricine. Imi face placere sa lucrez atat cu chefi cu viziuni similare cu ale mele dar in mod deosebit cu chefi cu viziuni diferite, aici este adevarata provocare. Dar daca totusi ar fi sa numesc pe cineva, acela ar fi Daniel Humm.
Journalist Margaux : Could you reveal some of your aspirations gastronomically for 2016? Chef Stefan : For quite some time, I had wished, I could work in the kitchen of a Michelin starred chef. I hope this year to embark on this learning experience, for a month to enjoy the experience.
Journalist Margaux : Could you reveal some of your aspirations gastronomically for 2016? Chef Stefan : De ceva timp imi doresc sa pot lucra in bucataria unui chef cu stele Michelin. Sper ca anul acesta sa resusesc macar pentru o luna sa ma bucur de aceasta experienta.