Ms. Roš, what are the main challenges in Slovenian cuisine today?
You have been the head chef of Hiša Franko in Kobarid for almost 20 years — and it wasn’t until this year that you were recognized as the number one female chef by the World’s 50 Best Restaurants academy.
Right, it’s a very, very slow process. Everybody travels for food to Copenhagen, London, or Paris, but who knows where Kobarid is? So it has been a long, long struggle and fight. It doesn’t have only to do with the quality of the restaurant; you have to prove that you are worth certain awards three times more than in developed countries.
I guess the former Yugoslavia doesn’t necessarily come to mind as a haven for creativity in fine dining. What was it like growing up there in the 1990s?
Well, my mother was actually a brilliant cook. She was a journalist and a very creative person, so our meals at home were very colorful and never repeated. But if I think of the food from my childhood, I think of a simple pasta dish with homemade tomato sauce. It really was a super flavorful meal, with a drop of olive oil on the top and with no cheese. That was the most loved meal when I was a child! That is what they call, “happy food.” You know, my children would kill for it.
My parents lived through the communist regime and told me they used to get so excited over simple things like bananas because they were so rare.
Do you feel more creative and irrational, or the other way around?
Snails in a Spring Garden © Hiša FrankoYou learned things the hard way?
Have you ever had a moment where you wanted to give it all up?
Of course! (Laughs) When you are so tired that you look at yourself in the mirror and you say, “Why on earth am I doing that?” You know, running a restaurant like this, without investors, without partners — to fight this game alone is actually every day a struggle. Sometimes you are not in the best shape. And sometimes, you cannot afford to have enough people to do the work, and your effort is doubled or tripled. The biggest thing is that you must find in it a personal happiness.
Chef Eric Ripert said that Buddhism helps him run his kitchen in a non-stressful way. How do you set those boundaries for yourself?
I am still in a learning process about that, because if you are unhappy in your private life, you can’t cook well. I think more and more chefs are realizing that. A lot of chefs say, “Until 10 o’clock in the morning, I am not available for anyone. Not for an interview, not for cooking, not for anything.” Restaurants are shortening up the kitchen timetable. The new generation is fighting hard to make our own lives better.
It seems that the new generation of chefs is also much more competitive. Does that ever affect you?
So you don’t worry about protecting your recipes or your ideas?
Name: Ana RošDOB: 31 December 1972Place of birth: Šempeter pri Gorici, SloveniaOccupation: Chef
Ana Roš was born in 1972 in Šempeter pri Gorici
a municipality located in the western part of the Pivka Valley
The daughter of a country doctor and a journalist
she developed a passion for skiing at a young age and joined the Yugoslav Youth National Ski Team
Professional sports provided her with discipline
showcasing her appreciation for physical expression
After finishing high school with a linguistic focus
graduating in International and Diplomatic Sciences from the University of Trieste
Her karmic encounter occurred during her fourth year of university when her mother invited her to have lunch at "Hiša Franko," the restaurant of Valter Kramar's father
It wasn't just love that sparked between them: after graduation
when Ana received a job offer from Brussels
she surprised everyone by deciding not to leave
they traveled and immersed themselves in the world of gastronomy
she started as a waitress in the dining room
attempting to persuade the chef at the time to embrace tradition
She then took her place as a self-taught chef
with the help of her mother-in-law and a few friends
there were challenges: Ana was determined but lacked the professional equipment and didn't even know what fine dining was
She began by visiting all the restaurants in the area
which was not easy with two young children
Her horizons expanded first to the East and Africa
and then she refocused on the territory and its excellences
seen as a heritage of flavors and knowledge rather than a mere repertoire
inspired a cuisine that may seem primitivist in its naturalism but remains technically sharp
The result is a forge of new tastes that astonish guests
offering a unique dining experience on the international stage
Ana's remarkable sensitivity allows her to imagine unexpected combinations and balance them boldly without losing intensity
she climbed the 50 Best Restaurants ranking
and in 2017 she was named the title of Best Chef in the world
and it's more than a metaphor as the family lives right above the restaurant
The restaurant is located in a grand 19th-century country mansion in the midst of nature in Kobarid
a place historically contested between Italy and Slovenia during a significant battle
All around are forests where they forage wild herbs
and the house has its own gardens and even a basin for breeding marble trout
a species typical of the Isonzo River that was at risk of extinction
from the wild herbs to the self-produced hay
In a country not particularly known for its gastronomic traditions
Ana's cuisine stands out for its originality and character
In the first edition of the MICHELIN Guide dedicated to Slovenia in 2020
her restaurant earned Two MICHELIN Stars in one go
recognizing her commitment to sustainability
Working with local ingredients not only guarantees a diverse gastronomic experience but also contributes to the development of the community in a virtuous circle that strengthens the culinary creations even further
Do you want to discover the latest news and recipes of the most renowned chefs and restaurants in the world
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At the official opening of the new lighting plant
the Prime Minister enthusiastically emphasised: "Intra Lighting is doing the right things; both in relation to employees and to the local environment
I would like to see more of such companies oriented towards the future
Intra Lighting has been giving life to light for more than three decades
and their bold management plans have resulted in the biggest investment in the company's history – the new factory
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Designed by Serge Cornelissen for Intra Lighting d.o.o.
Liy is the latest minimalist spotlight that can change its beam angle and orientation for perfect visual attention on the object it lights
Liy has recently been awarded a 2022 Good Design Award by The Chicago Athenaeum: Museum of Architecture and Design and The European Centre for Architecture Art Design and Urban Studies
Liy is perfect for elegant spaces where you just can’t have an ordinary spot
Its main advantage is the appearance of pure light without any source glare
with the opening on the bottom of the funnel being only 6 mm (0” 1/4) wide
It depends on the housing color whether you want the whole luminaire to stand out or to completely blend in
allowing to change the beam angle and orientation
always having visual attention on the object
you can change both the direction and the inclination angle of the light
you can set each spot individually and then change it when needed
The glare-free design allows for maximum visual comfort
Due to the special design of Bartenbach LFO optic
The light source is hidden deep inside the optics offering high visual comfort
With the Bartenbach LFO optic the light circle is well-defined and homogeneous
trim-less installation of two or three spots in a row
Project: LiyDesigners: Serge Cornelissen BV.Lead Designer: Serge CornelissenManufacturer: Intra Lighting d.o.o
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who proved himself in the Belgrade Dynamic jersey last season
is a new player in the Cedevita Olimpija team
Ciani will stay in Ljubljana for the next four seasons
Cedevita Olimpija has a new talented player in its ranks
whom they can count on in the coming seasons
who was first seen by the Slovenian basketball public on the big stage in the Koper Primorska jersey
and in the 2020/21 season he wore the jersey of Belgrade’s Dynamic
18-year-old Ciani will spend the next four seasons in the Slovenian capital
He made his first basketball steps in Nova Gorica
and in Koper he was part of KOŠ Primorska and Koper Primorska
Ciani also played in four ABA League matches for Koper Primorska
collecting two rebounds in a total of six minutes of play
Saša Ciani also wore the Koper Primorska jersey in the U19 ABA League Championship
3.4 blocks and 1.6 rebounds in five games in the 2019/20 season
Ciani was also excellent in the U19 Slovenian National Championship
scoring 18.2 points per game in the 2019/20 season
He demonstrated even better performances in the U17 category
as he averaged 28.4 points per game in 19 matches
Ciani played in the jersey of Dynamic Belgrade
and in the Serbian National Championship he played in 21 games
spent an average of 9.7 minutes on the floor and scored 2.5 points and 2.3 rebounds per game