As a part of the first international Gastronomy study programme of the University College Aspira, a gastronomic treat was prepared this Saturday. Michelin-star chef Vincenzo Guarino, lecturer at the University College Aspira, prepared together with Gastronomy students a menu that delighted many. Among those who had the opportunity to taste Guarino’s delicacies were the director of the Croatian National Tourist Board Mr Ivčić, the director of the Split-Dalmatia County Tourist Board Mr Stella, the director of the City of Split Tourist Board Ms Vukšić, as well as many other hotel and restaurant managers, chefs, etc.
This red carpet gastronomic event, organised in a beautiful location with Roman guards, violin music and headed by the world-renowned chef Vincenzo Guarino, is sure to position Split as a popular gourmet and tourist destination. Recipes for the prepared delicacies were given to visitors so that they could track the courses, which they had the opportunity to sample afterwards. Chef Guarino, who prepared meals for Bill Gates, numerous sultans and Luciano Pavarotti, provided visitors with insight into his education, culinary secrets and experiences of working in a prestigious restaurant. He also advised future chefs and gastronomes of Aspira, for which he had only words of praise. He spent the entire day before this cooking show with them in a culinary workshop.
During his illustrious career, chef Guarino won numerous awards and recognitions for his work, the greatest of them being the Michelin stars for the I Salotti restaurant at the Il Patriarca hotel and, in 2012, for the L’accanto restaurant. Today he is the chef of the restaurant at the Castello di Spaltenna hotel in Tuscany, where he earned a Michelin star after having worked there for only seven months. It is important to point out that Aspira’s students are offered professional internship opportunities at this very restaurant.
Chef Guarino said he is very fond of Split and that he very much enjoyed the time he spent with the students enrolled in the Gastronomy programme during the workshop before the cooking show. He praised our students, adding how they were very interested and enthusiastic, and that persistence and passion are very important in cooking. Theoretical knowledge is also very important, as students need to be familiar with every ingredient, but, ultimately, what you do in practice is what makes you a chef.