Croatian chefs take bronze medal
The Croatian team of chefs once again presented the richness of our national culinary heritage at the Welsh International Culinary Championship and took 3rd place.
After winning 3rd place at the Culinary Olympics held at the end of last year in Erfrut, the team of chefs from the Croatian Culinary Federation was invited to participate in the Welsh International Culinary Championship, at which they also won the bronze medal. Along with the expertise and top-rate organization, at this competition that took place in the middle of February, the Croatian chefs also showed a high level of creativity, even though they had a very short time to prepare and were only able to get together three times beforehand. The Croatian team received high marks for their original menu and natural tasting food, once again presenting the richness of our national culinary heritage in the very best light. In comparison, the winners of the competition had been preparing for 15 months.
The Croatian chefs won the bronze medal in the category of national menu. For the appetizer they prepared “Pearls of the Sea” made of fillets of sea bass in a sauce of scampi and ravioli with shell fish and soparnik. Their main dish “Diocletian's Feast” was made with beef sautéed in prosecco, a potato roll with dried plums and mashed broad beans. For dessert they offered “The Sweet Neretva Delta” which consisted of half moon sponge with dry curd cottage cheese and vanilla ice cream topped with a sauce made of Neretva's citrus fruits.
The Croatian team at the Welsh International Culinary Championship was represented by Berislav Lacković, Hrvoje Zirojevič, Nikolina Lončar, Silvija Ceh and Tomislav Hruban, and they were led by Branko Ognjenović, the head chef of the Zagreb restaurant Bon Appetit.