A new season of Knowledge Under the Hat!
The virtual classroom of Knowledge under the Hat is already smelling; chef Janez Bratovž (JB Restavracija), with the help of two students, has prepared tuna with dashi and fried oysters in tempura. This marked the eighth educational workshop by a top Slovenian chef.
Chef Janez Bratovž is not only Gault&Millau's Chef of the Year 2023, but also a great connoisseur of Japanese cuisine. We are grateful to him for taking the time to present two new plates he has developed for his restaurant in a video workshopfor the next generation of restaurateurs . And the knowledge under his hat is richer for the flavours of Japanese cuisine.
Students Maša and Aljaž, who came to his rescue, enthusiastically shared their experience, while Nina Bratovž spoke from the heart about her love for the profession of sommelier.
Knowledge Under the Hat is a project of Gault&Millau Slovenia, made possible by Lidl Slovenia and Turizem Ljubljana with the Gourmet Ljubljana brand. It has been bringing new knowledge and experience from Slovenia's best restaurateurs to the classrooms of future chefs, waiters and sommeliers since 2020, when the workshops were still held live. With the epidemic of the covida, the workshops have taken on a virtual form - the Knowledge Under the Hood website feeds and offers an archive of eight culinary workshops by Slovenia's best chefs, serves up the thoughts, experiences and advice of the best waiters and sommeliers, and invites you to return to it again and again.
Or as Chef of the Year 2023, Janez Bratovž, says: "There are many chefs - but not many chefs."
