“Golden” high school students emphasise the meaning of hospitality in tourism

Patricija Oblak and Aljoša Aleksej Niccolini, students of the Secondary School for Catering and Tourism in Radovljica, are a would-be train driver and a kindergarten teacher who found their calling in the field of catering and tourism. Numerous awards and prizes prove that this work, which they enjoy and which regularly challenges them, was cut out for them.

From cooking shows to prestigious competitions

The aspiring culinary hopefuls, who have already been wielding their wooden spoons in several cooking shows (Glej, kdo kuha (Look Who's Cooking) for Oblak and Večerja za pet (Dinner for Five) for Niccolini), are also testing their knowledge in international competitions. This was also where their paths crossed, seeing as competing in the Chef’s Table category requires a collaboration between the kitchen and the service staff.

They secured an impressive victory in the Dubrovnik Royal Gourmet 2024 competition, taking home the golden plaque in the Chef’s Table category, while Niccolini also received a silver plaque for his chicken-based main dish. During the XIX. “Pearl of the Sea” International Culinary Festival of Gastronomy and Tourism, with 600 participants from over 30 countries, they won two gold medals and the trophy of the absolute winners in the Chef’s Table category for preparing and serving a 4-course menu, with Niccolini also receiving a gold medal for his main fish dish and a silver medal for his risotto. Oblak enjoyed many successes in the field of service, where she was honoured as the best waitress; furthermore, she also received a silver medal for the preparation of steak tartare and for serving red wine, and a gold medal for identifying 10 alcohol beverages by their scent and for folding napkins.

She is from Škofja Loka, he is from Bled, and they both have a long-term vision of an independent business path

The students say that they have found their dream jobs that allow them enough creative freedom to express themselves and try out new flavours and combinations. When it comes to working in a team, they most appreciate a good atmosphere and a positive view of the world, which helped them most in deciding on the catering establishment in which to gain their first career experiences.

The long-term vision of Niccolini who is working in Hiša Linhart is to open a bakery or a pastry shop in Bled, with ice creams playing the central role. Oblak, who is gaining her cooking and serving experience in Gostilna Mihovec, also wishes to remain active in the field of catering and is gathering her knowledge in order to one day open her own accommodation facility in her native village of Vincarje.

The challenges they see are mainly related to sustainability and consumers 

The students who will continue to broaden their knowledge and skills at the Ljubljana Biotechnical Education Centre in the years to come, are proponents of the use of seasonal and local foods according to the “farm to table” principle, and also advocate for the cooperation with domestic producers, seeing as such food is both healthy and tasty and does not generate unnecessary waste. In their opinion, a sustainable approach to catering is a challenge that they wish to address through connecting with local providers and creating fresh, genuine stories that will attract guests.

For a premium experience, good communication and punctuality are a must

When asked how catering establishment can provide the best possible experience for their guests, they told us that a punctual arrival of guests is crucial, since the kitchen and the service staff must act as a well-coordinated team in order to provide the guest with the best possible experience, and also prepare and serve fresh courses. To ensure the well-being of guests, they must also communicate any dietary restrictions beforehand and not only upon their arrival. 

They both add that catering and tourism are first and foremost a hospitality industry, where every guest must receive a warm welcome, respectful communication, and premium service throughout their visit, seeing as happy guests are, above all, the best promoters of tourism.

Recipe for the “silver” steak tartare by Patricija Oblak

Ingredients for 2 persons:

• 1 egg yolk
• 1 teaspoon of mustard
• Rapeseed oil
• Salt
• Pepper
• Smoked paprika powder
• 1 teaspoon of finely chopped shallot
• 1 teaspoon of finely chopped capers
• 1 teaspoon of finely chopped gherkins
• 1 teaspoon of finely chopped anchovy fillets
• 1 teaspoon of home-made tomato paste (sun-dried tomatoes, shallot, coriander powder)
• 0.5 teaspoon of finely chopped spicy chilli
• 120 g of chopped beef fillets
• 15 ml of Martell VS cognac
• Home-made brioche
• Butter

Preparation:

First, prepare mayonnaise in a dish. Mix the egg yolk with mustard, then add oil while whisking constantly. Once you reach the desired structure, add dry spices and mix well.

Add a teaspoon each of shallot, capers, gherkins, anchovy fillets, tomato paste, and chilli. Mix well, then add the beef fillets. Taste the dish and add more spices if necessary.

Form the mixture into a ball and flambée it with cognac that you have heated beforehand.

Serve with butter and toasted brioche.

Recipe for the “silver” fennel and wild garlic risotto by Aljoša Aleksej Niccolini

Ingredients for 2 persons:

• 100 g of Acquerello rice (7 years maturation)
• 20 g of shallot
• 45 g of fennel
• 15 g of minced wild garlic
• 10 ml of olive oil
• 600 ml of trout stock
• 100 ml of white wine
• 50 g of butter
• 5 g of Parmesan cheese
• Piran salt

Preparation:

Heat the stock, cube the shallot and fennel and fry them on low to medium heat with a little butter. Once the cubes are glazed, increase the temperature, add the rice and fry it for at least one minute with the vegetables. Add white wine and wait until the rice develops a creamy texture (some liquid should still remain in the pan). Add the first ladle of stock. Then, add two teaspoons of minced wild garlic. Continue adding stock, one small ladle at a time. Once the rice is dry but still slightly “al dente”, remove it from the heat, wait for another minute, then add the remaining wild garlic, butter and Parmesan cheese. Add spices to taste. Wait for another minute, then serve.

Nika Pirnar

Public relations for Bled Tourist Board