Cycles of Educational-Culinary Workshops

Workshops are held twice a year in two cycles – the spring and autumn cycles of educational-culinary workshops. It is important to note that the themes of the workshops in each cycle are shaped according to the seasonal character of the ingredients to emphasize the importance of seasonality when designing workshop concepts.

Since the establishment of the Educational Gastronomic Center, over 18 educational cycles (9 spring and 9 autumn) have taken place in the didactic kitchen, with more than 250 cooking workshops held. These workshops have been attended by over 2,700 participants, including chefs, restaurateurs, and hoteliers, who aim to enhance their culinary skills and adopt innovative techniques and recipes.

The workshop topics are determined in collaboration with the Istrian County Chamber of Crafts, the Guild of Hospitality and Tourism, and other project partners, as well as all long-standing and new workshop participants whose ideas and suggestions help shape programs tailored to the needs and trends in the hospitality and gastronomy industries.

Join the community of professionals who continuously improve their knowledge in a space dedicated to education, the exchange of ideas, and excellence in preparing meals based on local and seasonal ingredients. For a comprehensive overview of the workshops held to date, explore the full history of past culinary programs and discover the rich diversity of topics covered.

Workshops 2024
Spring Cycle 2024

  • Pâte à choux – pastry workshop – Robert Perić
  • New cuts of boškarin beef: How to further valorize premium meat – Zdravko Tomšić
  • Japanese food preparation techniques applied to local ingredients – Saša Pribičević
  • Pastry creams: The perfection of sweet textures – Robert Perić
  • Terrines – Old/new trends: Why terrines are an excellent choice for cold appetizers – Zdravko Tomšić
  • Leonardo Fonseca – Creative emotional gastronomy through techniques and flavors
  • Janja Benić – Sourdough focaccia in restaurant systems – lievito madre
  • Tailored buffet concepts based on local and seasonal products – Zdravko Tomšić
  • Mario Mihelj – The Majesty of Meat (innovative perspectives, techniques, and recipes)
  • Igor Jagodić – Seasonal menu of Strelec restaurant from Ljubljana (1 Michelin star)
  • Creative pastry – Maša Salopek

Autumn Cycle 2024

  • Blanka Sinčić Pulić – Sensory analysis of Istrian cured meats for professional chefs: How to recognize top-quality local products
  • Blanka Sinčić Pulić – Basics of Istrian prosciutto production, proper slicing, handling tools, and promotion of Istrian prosciutto
  • Robert Perić – Stuffed pasta made from various flours
  • Marijo Čepek – Seasonal mushrooms in creative gastronomy
  • David Skoko – Urban street food: Why it is important to present fish and seafood in a simple and creative way
  • Suzana Kvesić – Creative restaurant desserts combining local ingredients (two-day workshop)
  • Marijo Čepek – European meat classics in a local gastronomic context
  • Luka Košir – Creative gastronomy
  • Ante Udovičić – Creative gastronomy
  • David Skoko – Cephalopod dishes with a no-waste concept
  • Robert Perić – Choccolatteria for professionals – Chocolate bonbons with local products
  • Sanja Krmpotić – Loyal employee, loyal guest

 

Workshops 2023
Autumn Cycle 2023

  • David Skoko – Creative cephalopod dishes
  • David Skoko – Batelina's bestsellers
  • Jeffrey Vella – Winter vegetables in haute cuisine
  • Robert Perić – Istrian pork shoulder (špaleta) as an ingredient in creative cuisine
  • Robert Perić – Cioche or snails: Unique ingredients for a distinctive kitchen
  • Ivan Ergović – Creative desserts
  • Ivan Ergović – Restaurant desserts
  • Sanja Krmpotić and Igor Černjul – Hospitality, service, and experience: Values that make guests return
  • Zdravko Tomšić – Flame-grilled dishes
  • Stiven Vunić – Creative cuisine of Zijavica tavern: From EGCI culinary workshop participant to top chef and JRE certification
  • Deni Srdoč – The challenges of whole-animal utilization in Michelin-starred cuisine
  • Robert Perić and Igor Černjul – Istrian spirits in gastronomy and pastry-making
  • Deni Srdoč – Finger food and gin mixology
  • Braco Sanjin – Creative gastronomy

Spring Cycle 2023

  • Priska Thuring – Saffron: The world’s most expensive spice from Istria and OPG Černjek
  • Robert Perić – Verrines – Desserts in glasses
  • Maša Salopek – Creative pastry by Maša Salopek
  • Matija Bogdan – Autumn leafy vegetables
  • Robert Perić – Istrian pastries in traditional and modern pastry-making
  • Zdravko Tomšić – Tartare, battuta, and minced meat dishes
  • Vana Babić – Social media, PR, and photography as tools for gastronomy promotion
  • David Skoko – What else do we need to know about bluefish?
  • Annamaria Kolić – The foundations of Istrian gastronomy (in English)

Workshops 2022
Autumn Cycle 2022

  • Potatoes: A simple ingredient for complex side dishes and meals
  • Creative seafood pasta
  • White menu – Sole fish
  • Creative island cuisine of Boškinac restaurant
  • Mini pastries in modern pastry-making
  • Creative gastronomy with Istrian donkey meat
  • Chestnuts and mushrooms: Seasonal ingredients in haute cuisine
  • Hospitality, service, and experience: Values that make guests return
  • Cakes – New trends

Spring Cycle 2022

  • Vegetarian and vegan cuisine
  • Simple pastries for breakfast
  • Simple savory breakfast dishes
  • Creative gastronomy by Hrvoje Kroflin
  • Modern reinterpretations of Istrian desserts and cocktails with local spirits
  • Local ingredients in Japanese cuisine
  • Signature pizzas with a local twist
  • Istrian urban food
  • Wild herbs from Istria: Asparagus, wild hops, butcher’s broom
  • Hospitality, service, and experience: Values that make guests return
  • Creative seafood dishes

Workshops 2021
Autumn Cycle 2021

  • Mussels in creative gastronomy
  • Invasive Adriatic species and their culinary potential
  • Raw food gastronomy
  • The power of hospitality: How to retain guests, encourage spending, and attract new customers – Advanced workshop
  • Michelin-starred gastronomy
  • Women in the kitchen: Their approach to gastronomy
  • Advanced pastry-making – Creams
  • Sausages and terrines in haute cuisine
  • Advanced bakery workshop
  • Advanced pastry-making – Doughs
  • Damir and Ornella: Uncompromising local ingredients as a “top” quality concept

Spring Cycle 2021

  • Easter desserts
  • Quick and simple dishes with local fish
  • Contemporary simple boškarin beef dishes
  • Baccalà – The fish that connects Norway, Venice, and Istria
  • New gastronomic values of Istrian game meat
  • Istrian tapas, spirits, and cigars
  • Bread – An indispensable part of fine dining menus
  • The power of hospitality: How to retain and attract guests
  • Creative gastronomy with new vegetables
  • Creative pastry-making by Robert Hromalić – Le Kolač, Zagreb

Workshops 2020
Autumn Cycle 2020

  • Connecting modern Mediterranean cuisine with locally-inspired cocktails
  • Haute cuisine inspired by local ingredients
  • Baked tarts – Preparation and baking techniques
  • Pairing Marina Gaši’s creative cuisine with sparkling wines
  • Signature desserts by Petra Jelenić (two-day workshop)
  • Bread – An indispensable part of fine dining menus
  • Haute cuisine and seasonal ingredients by Jeffrey Vella
  • Malvasia in five courses of creative dishes
  • Beachside dishes based on local fish
  • Saffron from Istria – How to prepare the best spice in the world
  • Creative pizzas with a local twist

Workshops 2019
Spring Cycle 2019

  • Desserts with local character – Robert Perić
  • How to pair food and wine – Fabrizio Vežnaver and Filip Savić
  • Istrian prosciutto as an ingredient in creative gastronomy – Robert Perić
  • "Blue is healthy" – Simple dishes with bluefish – David Skoko
  • Local ingredients in Marina Gaši’s kitchen – Marina Gaši
  • Cakes in restaurants and hotels – Robert Perić
  • Creative grilled dishes – Marijo Čepek
  • Oysters and mussels from Limski Kanal – David Skoko
  • New dishes by Hrvoje Zirojević – Hrvoje Zirojević
  • Organic products from Istria in "Michelin" cuisine – Emanuele Scarello

Autumn Cycle 2019

  • Haute cuisine – Cooking seasonally and locally – Jeffrey Vella
  • Adriatic fish in Norwegian cuisine – Daniel Rosvold and Robert Elias Rydland
  • Boškarin beef prepared Norwegian-style – Daniel Rosvold and Robert Elias Rydland
  • Six innovative desserts made from Istrian ricotta – Robert Perić
  • Creative gastronomy from Croatia’s youngest Michelin-starred chef – Deni Srdoč
  • Istrian mozzarella in modern gastronomy – Robert Perić
  • Flatfish prepared David Skoko-style – David Skoko
  • Urban fish food – New trends in the valorization of bluefish – David Skoko
  • Restaurant desserts based on local ingredients – Petra Jelenić
  • How to pair food and wine – Fabrizio Vežnaver and Filip Savić
  • Creative pizzas with local character – Mainardi Food
  • Istrian red garlic – A new gastronomic brand – Robert Perić

Workshops 2018
Spring Cycle 2018

  • Tuna cutting and processing techniques – David Skoko
  • Dishes made with deep-sea fish – David Skoko
  • Finger food with local ingredients – Robert Perić
  • Beef fillet and ribeye – From basics to grilling – Marijo Čepek
  • Healthy frying techniques – Marijo Čepek
  • Creative gastronomy with boškarin and Istrian donkey meat – Emanuele Scarello
  • Workshop: How to prepare premium coffee? – Illy Academy
  • Brioche, croissants, doughnuts – Pastries for better breakfasts – Robert Perić
  • Food design, tradition, and trends – Tomislav Škunca
  • Creative gastronomy by Danijel Đekić
  • Meat carving and culinary valorization of individual cuts – Robert Perić
  • Whole pork: From A to Z, zero waste utilization – Mate Janković

Autumn Cycle 2018

  • Burgers – Ivan Zidar
  • Creative vegetarian cuisine – Marijo Čepek
  • Organic Istrian products in gastronomy – Robert Perić
  • Bluefish from head to tail – David Skoko
  • Food design and food preservation – Tomislav Škunca and Dragan Dragojlović
  • Chocolate installations and decorations – Robert Perić
  • Adriatic cuttlefish gastronomy – David Skoko
  • Mise en place – Marijo Čepek
  • Creative seafood cuisine – Hrvoje Zirojević
  • Creative shellfish workshop – Robert Perić

Workshops 2017
Spring Cycle 2017

  • Cuisine with Istrian donkey meat – Robert Perić
  • Meat steaks and dry-aging – Marijo Čepek
  • Red mullet from head to tail – David Skoko
  • Basics of restaurant desserts – Robert Perić
  • Creative cuisine – Boškarin beef – Janez Bratovž
  • Creative cuisine – Modern plating – Janez Bratovž
  • Sous vide – Vacuum cooking – Robert Perić
  • Catfish from head to tail – David Skoko
  • Istrian truffle gastronomy – Damir Modrušan
  • Modern restaurant desserts – Robert Perić
  • Basics of service for waiters – Igor Černjul
  • Northern Adriatic seaweed in gastronomy – David Skoko

Autumn Cycle 2017

  • Burgers – Marijo Čepek
  • Grey mullet from head to tail – David Skoko
  • Creative cuisine by Janez Bratovž
  • Meat braising – Preparation, techniques, and plating – Robert Perić
  • Traditional Istrian pasta – Davorka Šajina
  • Biscotti and cookie-making with different types of dough – Robert Perić
  • Healthy and unique "free" pastries – Vesna Krajnović
  • Creative workshop by Danijel Đekić – Danijel Đekić
  • Flatfish from head to tail – David Skoko
  • Healthy and unique savory dishes – Vesna Krajnović

Workshops 2016
Spring Cycle 2016

  • Seafood appetizers – David Skoko
  • Risottos and orzottos – Robert Perić
  • Boškarin beef – Zdravko Tomšić
  • Adriatic fish – Zdravko Tomšić
  • Restaurant desserts – Robert Perić
  • Pasta made from different types of flour – Ana Ugarković
  • Stuffed pasta – Ana Ugarković
  • Istrian donkey meat – Robert Perić
  • Istrian ingredients in Japanese cuisine – Sachio Anraku

Autumn Cycle 2016

  • Bluefish in gastronomy – David Skoko
  • Meat steaks and dry-aging – Robert Perić
  • "Street food" dishes with fish and seafood – David Skoko
  • Shortcrust pastry in pastry-making – Robert Perić
  • Saffron valorization from Istria – David Skoko
  • Vegetarian restaurant cuisine – Ana Ugarković
  • Pasta made from local flours – Ana Ugarković
  • Boškarin beef – Pino Kuhar
  • Boškarin beef – Pino Kuhar
  • Gastronomic valorization of cheeses and dairy products – Robert Perić