The two-day workshop prepared by Nikola Bo\u017ei\u0107, the owner and chef of “\u0110urina hi\u017ea” located in Vara\u017edin, taught third-year gastronomy students all the secrets of meat.<\/p>\n
The first day of the workshop was about making burgers and pulled pork, and the second was about steaks, which are Chef Bo\u017ei\u0107’s obsession and love. The steaks in his restaurant are among the best in Croatia and the best quality meat is served. Aspira students also studied at the same steaks.<\/p>\n
In addition to the meat, the students also prepared everything necessary to complete the meal. The leek spread and mushroom sauce blended perfectly with the burgers, which only further emphasized the quality of the meat. Along with the pulled pork, the students, with assistance of Nikola Bo\u017ei\u0107, made a coleslaw salad, which is a classic with this dish. The second day was marked by steaks such as porterhouse steak, bavette steak and picanha steak.<\/p>\n
– Workshops and working in the kitchen are what sets our students apart and we are proud of how much knowledge they already have and how much they are ready to learn to become the best version of themselves, pointed out the head of the kitchen practicum Nik\u0161a Boban.<\/p>\n
Nikola Bo\u017ei\u0107 has been cooperating with Aspira for some time, and after two years he visit our Split addres again.<\/p>\n
– It is a pleasure to pass on knowledge and passion to young people, especially since I see in them the spark for gastronomy and the hunger to learn new things, Nikola Bo\u017ei\u0107 praised the students.<\/p>\n
As part of the “Cuisines of the World” semester, students learned at this workshop how to get the most out of each piece of meat.<\/p>\n
– During these two days, chef Nikola showed us simple techniques often used in street food. In them, the quality and processing of meat is the most important component. He revealed to us several tricks on how to make the meat as juicy as possible, and that is definitely something that I will take away as a value from this workshop, said the student of Gastronomy at Aspira.<\/p>\n\n\t\t\t