{"id":1191,"date":"2023-09-15T06:44:15","date_gmt":"2023-09-15T03:44:15","guid":{"rendered":"https:\/\/cosmindragomir.ro\/?p=1191"},"modified":"2023-09-15T09:26:08","modified_gmt":"2023-09-15T06:26:08","slug":"cristina-dumitrascu-bucataria-romaneasca-poate-aduce-bucurie-oriunde-in-lume","status":"publish","type":"post","link":"https:\/\/cosmindragomir.ro\/en\/2023\/09\/15\/cristina-dumitrascu-bucataria-romaneasca-poate-aduce-bucurie-oriunde-in-lume\/","title":{"rendered":"Cristina Dumitra\u0219cu: "Romanian cuisine can bring joy anywhere in the world""},"content":{"rendered":"

More than ten years ago, when you only saw a handful of chefs on TV, I realized that there are thousands in the country and that some of them are very good but have no promotion. I looked them up and wrote about them. With many I remained friends, with some even at the buckle. Now, through this initiative supported by\u00a0The Bogdan domain<\/a>\u00a0and\u00a0National Federation of Certified Tasters<\/a>, I somehow go back to the beginning and try to promote a new generation of chefs with potential or who are already performing. They are chefs today, but many of them will be the great chefs of tomorrow. Today, Cristina Dumitra\u0219cu, recommended by Valentina Ion, whom I know since she used to come to my former restaurant, Blid, then from Forager, where I also ate from Valentina Ion's hands and hers. I met Cristina again this year in Copenhagen, at Barr. I was there for a tasting menu, but before that Cristina gave me the first ants of my life. Moreover, we caught it (for the next day) on a day off so we indulged in oysters and wine in TorvehallerneKBH, the famous market in the Danish capital.<\/strong><\/p>\n\n\n

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\"This<\/figure>\n<\/div>\n\n
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\"This<\/figure>\n<\/div>\n\n\n

When and how did you start, where did you work?<\/em><\/strong><\/p>\n\n\n\n

I started working in the food industry 5 years ago and Maize was the starting point of my journey. There I discovered my passion for cooking and started learning about fine dining and farm-to-table. Then came the experience at Forager where it gave me the opportunity to explore fermentation and create unique flavors. An important moment in my career was the decision to move to Copenhagen to learn at Barr, a renowned restaurant. This decision boosted my courage and desire for continuous learning, making me understand how much I can evolve in this field. In the last year, I had the amazing opportunity to learn from chefs from all over the world during my work experience in Copenhagen.<\/p>\n\n\n

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\"This<\/figure>\n<\/div>\n\n\n

What level are you at now? What did you specialize in?<\/em><\/strong><\/p>\n\n\n\n

Currently, I am in a continuous process of development in the gastronomic field. I focused specifically on the area of fermentation and comfort food preparations. This period of evolution allowed me to gain solid knowledge in fermentation techniques such as natural fermentation processes and the use of probiotic cultures. I also improved my skills in creating comfort food, looking for the perfect balance between flavors and textures. I am proud of my journey and look forward to continuing to learn and innovate in this fascinating field of gastronomy.<\/p>\n\n\n

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\"This<\/figure>\n<\/div>\n\n\n

How do you advance in the kitchen, how long does it take you to move from one level to another?<\/em><\/strong><\/p>\n\n\n\n

Advancement in the kitchen can vary significantly depending on many factors, including your previous experience, level of dedication and learning, work environment and available opportunities. Generally, it can take several years to move from one level to another in the kitchen.<\/p>\n\n\n\n

For example, going from beginner to sous chef can take around 1-2 years of learning the basics and developing basic techniques. From that point, promotion to positions such as line chef or sous chef may require an additional 2-4 years, where you gain experience in team management, kitchen management, and menu development.<\/p>\n\n\n\n

Advancing to management positions such as executive chef or executive chef can take another 5-10 years or more depending on the level of expertise and continued learning.<\/p>\n\n\n

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\"This<\/figure>\n<\/div>\n\n\n

Where do you work or what do you do now + future plans<\/em><\/strong>?<\/p>\n\n\n\n

I am currently involved in organizing and running culinary events, focusing on collaborations with restaurants that share the same cooking style as mine. This period gave me the opportunity to explore new horizons and bring my creativity to a variety of culinary environments.<\/p>\n\n\n\n

My future plans include developing these collaborations and events to create authentic and memorable dining experiences. In addition, I plan to continue my specialization in the area of fermentation and comfort food, bringing innovations to the kitchen and developing new flavors and combinations of ingredients.<\/p>\n\n\n

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\"This<\/figure>\n<\/div>\n\n\n

You returned to Romania, why?<\/em><\/strong><\/p>\n\n\n\n

Yes, I had a valuable experience in Copenhagen, where I learned new cooking techniques and explored international cuisine. However, I chose to return to Romania out of a deep passion for our local gastronomy and culture. I like to be here and contribute to the development and promotion of Romanian cuisine, bringing at the same time the influences and knowledge gained from my experience abroad. In addition, in Romania I found opportunities to develop my own projects, to collaborate with talented colleagues and to bring innovations to the local culinary industry. It is important to me to share with my community what I have learned and help increase the appreciation for our unique gastronomy.<\/p>\n\n\n

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\"This<\/figure>\n<\/div>\n\n
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What did your colleagues from abroad know about Romania? What did they know about Romania? What did they know about Romanian gastronomy?<\/em><\/strong><\/p>\n\n\n\n

During my experience abroad, my colleagues had various levels of knowledge about Romania. Some of them knew little general information about the country and culture, such as geographic location and history. However, most of them had limited or even non-existent knowledge about Romanian gastronomy.<\/p>\n\n\n\n

This was an opportunity for me to share and promote the beauty and richness of Romanian cuisine. I was able to tell them about local ingredients, traditional recipes and specific approaches to cooking. This cultural exchange was beneficial for both parties, as we were able to share the stories and flavors of our gastronomy and learn from each other. Thus, I managed to bring to their attention the diversity and authenticity of Romanian gastronomy.<\/p>\n\n\n

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\"This<\/figure>\n<\/div>\n\n\n

Have you cooked Romanian food abroad? In what context and what feedback did you have?<\/em><\/strong><\/p>\n\n\n\n

Each day, one of the chefs had the opportunity to prepare lunch for the team, each of us cooking according to our preference. I often chose to cook traditional Romanian dishes and was delighted by the positive feedback I received. The team members were curious to try Romanian dishes and learn more about traditional recipes.<\/p>\n\n\n\n

I cooked dishes such as sarmales, polenta with cheese and cream, belly soup, etc. These dishes brought a touch of authenticity and generated interesting discussions about Romanian culture and gastronomy.<\/p>\n\n\n\n

The feedback was extremely positive, with my colleagues pleasantly surprised by the rich flavors and aromas of the dishes. Many of them were curious to try cooking such dishes at home and appreciated the authenticity and quality of the ingredients used. This experience confirmed to me that Romanian cuisine can bring joy and connection anywhere in the world and that our traditional dishes have the power to unite people of different cultures and tastes.<\/p>\n\n\n

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\"This<\/figure>\n<\/div>\n\n\n

What would you say to the older chefs you worked with?<\/em><\/strong><\/p>\n\n\n\n

When I worked with older chefs, I noticed that their approaches can differ in some aspects. Sometimes I felt there was a preference for traditional techniques and recipes, and adapting to new concepts or trends can be more difficult. However, they recognize that their wealth of experience brings a deep understanding of culinary basics and fundamentals.<\/p>\n\n\n\n

In our exchange of knowledge, I had the opportunity to share with them innovative ideas and modern approaches in cooking, and they, in turn, were open to learning new things. Ultimately, I think this interaction between generations brings balance and enriches the atmosphere in the kitchen. Every experience has its value, and I am grateful for the opportunity to learn so much from all my peers, regardless of age.<\/p>\n\n\n

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\"This<\/figure>\n<\/div>\n\n\n

What current world trends do you follow\/ which ones do you like?<\/em><\/strong><\/p>\n\n\n\n

Sustainability and Ecodiversity: More and more chefs and restaurants are focusing on choosing sustainable ingredients, making full use of resources (including parts of plants or meat that might normally be thrown away), and promoting regenerative agriculture for to support biodiversity and minimize environmental impact.<\/p>\n\n\n\n

Local and Artisanal: People have become more interested in supporting local producers and discovering artisanal products, from cheeses and breads to spirits. Photo-oriented food and social media: Photographing and sharing food on social media platforms has become a trend in itself. The aesthetic presentation of food has become important to many amateur and professional chefs.<\/p>\n\n\n\n

<\/p>\n\n\n\n

About:<\/strong><\/p>\n\n\n\n

Age: 30 years<\/p>\n\n\n\n

Instagram \u2013 christinadum<\/a><\/p>\n\n\n\n

Facebook \u2013 Cristina Dumitrascu<\/a><\/p>\n\n\n\n

<\/h2>","protected":false},"excerpt":{"rendered":"

More than ten years ago, when you only saw a handful of chefs on TV, I realized that there are thousands in the country and that some of them are very good but have no promotion. I looked them up and wrote about them. I have remained friends with many, with some even [...]<\/p>","protected":false},"author":2,"featured_media":1180,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68,1],"tags":[],"class_list":["post-1191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefi","category-general"],"yoast_head":"\nCristina Dumitra\u0219cu: "buc\u0103t\u0103ria rom\u00e2neasc\u0103 poate aduce bucurie oriunde \u00een lume" - Cosmin Dragomir<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cosmindragomir.ro\/en\/2023\/09\/15\/cristina-dumitrascu-bucataria-romaneasca-poate-aduce-bucurie-oriunde-in-lume\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cristina Dumitra\u0219cu: "buc\u0103t\u0103ria rom\u00e2neasc\u0103 poate aduce bucurie oriunde \u00een lume" - Cosmin Dragomir\" \/>\n<meta property=\"og:description\" content=\"\u00cen urm\u0103 cu mai mult de zece ani, pe c\u00e2nd la televizor vedeai doar o m\u00e2n\u0103 de chefi mi-am dat seam\u0103 c\u0103 \u00een \u021bar\u0103 sunt mii \u0219i c\u0103, unii dintre ei sunt foarte buni dar nu au parte de promovare. 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I-am c\u0103utat \u0219i am scris despre ei. 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