Kitchen talk with chef Bojan Cirjanic

Kitchen talk with chef Bojan Cirjanic

Bojan Cirjanic

Having made his mark in the world of culinary arts, Bojan Cirjanic, executive chef of Folly Dubai, tells us about his life in the kitchen and the UAE’s burgeoning restaurant scene.

What distinguishes Dubai’s culinary scene?
Dubai has been a leader in the hospitality and restaurant scene for quite some time, and the number of great restaurants and chefs is continuously rising. What gives Dubai such a rich culinary landscape is its diversity, variety and quality. Access to fantastic local and international ingredients is definitely helping chefs in Dubai cater to a broad range of tastes.

How has your culinary expertise contributed to the success of Folly?
Having spent the past decade in Dubai, I have had the opportunity to work with many talented chefs and professionals from the industry. They have shared their experiences and knowledge with me and have helped me understand the market. It is also important to know what locals and expats like, as well as tourists who visit Dubai every year.

Skills versus talent: which is better in the kitchen?
They are both important qualities that must be constantly developed to ensure a chef’s success. They go hand in hand, and it is hard to separate them. However, if I had to choose one, I would pick skills; once you master certain skills; you will find it easier to adapt to different kitchens.

Which new culinary trend are you eager to implement?
I am not really following trends when it comes to cooking. In our kitchen, we are always looking for better and more efficient ways of doing things. What I am seeing lately is genuine interest from consumers as to what they are eating and where their food comes from, and that is pushing us chefs to do better.

Add to Favorites
About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

Your email address will not be published. Required fields are marked *