Portrait of Dominik Skalec

Can you tell us about your background before joining Le Cordon Bleu and what motivated you to choose this institute?
During my first year in Hospitality vocational high school, I did practical training in our family restaurant. Together with gaining extensive knowledge in school, I was also gaining practical experience. In my second and third year I did practical training in Zagreb, restaurant Baltazar with chef Matija Bregeš. Upon finishing high school, at the age of 17 I applied for a place in Masterchef Croatia, and having passed the audition I was accepted. I was cooking there for three months and ended up in the fourth place of Masterchef Croatia 2023. After Masterchef I went on to work with chef Bregeš from 16.10.2023. until 31.12.2023. From 2.1.2024 until 8.5.2024. I was working in our family restaurant. During that period, I also did a one month practical training in the Republic of Serbia, restaurant Sokače with chef Jovan Njegovan. From 13.05.2024. until 30.09.2024. I worked on the island of Hvar, in restaurant Laganini with chef Matko Bukovac who finished Le Cordon Bleu in Bangkok (grande diplome). 1.10.2024 I started working in our family restaurant again and from 2.11.2024. until 31.12.2024 I did practical training in Split, in restaurant Dvor with chef Hrvoje Zirojević. In January 2025 I attended courses at ŠKMER school (Mediterranean and Europen Regional chefs) led by Željko Neven Bremec. From January to May 2025, I was working in a family restaurant. After that I continued my education and training in Dvor restaurant in Split with chef Zirojević.

What is the most important skill or technique you learned at the institute that you still use today?
The most important skill I learned at the institute is discipline in technique and organization. We were taught that precision, cleanliness, and proper mise en place are the foundation of every successful dish. I still apply this every day from knife skills and temperature control to timing and teamwork in the kitchen. Understanding classical techniques and respecting every ingredient have shaped the way I cook and think.

Do you have a particular memory to share?
Each particular memory was unique in its own way. In some, I cooked under greater pressure and in a more stressful environment, while others were more relaxed. With some chefs, I had a very serious, professional relationship, while with others I could also joke and be more casual. What has stayed with me the most are the small, spontaneous moments like when we would make lemonade or brew coffee together in the middle of a practice. These moments truly showed me the importance of creating a positive atmosphere and mutual respect.

Le Cordon Bleu has celebrated its 130th anniversary. How does it feel to be part of this long tradition?
Being part of Le Cordon Bleu’s 130 year tradition is deeply emotional for me. It feels like stepping into a legacy built on passion, discipline, and excellence. The most meaningful moment was having the honor to cook for the guests during the anniversary celebration. Contributing to such an important occasion filled me with pride and gratitude. In that moment, I truly felt part of something bigger than myself a global culinary family united by tradition and love for gastronomy.

In your opinion, what are the fundamental values that Le Cordon Bleu instils in its students?
In my opinion, Le Cordon Bleu instils values that go far beyond technique. It teaches you to stay grounded, no matter how much you achieve, and to always respect the craft and the people around you. Working with students and chefs from different backgrounds showed me how important adaptability, communication, and mutual respect truly are. It also teaches you how to perform under immense pressure while maintaining precision and composure. You learn that challenges are part of growth. For me, these values shaped not only the way I cook, but also the way I think and work every day.

What does it mean to you to be part of the alumni network of an institute that has celebrated its 130th anniversary?
To me, being part of the alumni network of an institute that has celebrated its 130th anniversary means joining a community of incredible people with vast experience and knowledge. It is inspiring to be connected to chefs and alumni who have dedicated their lives to gastronomy, sharing their stories, techniques, and passion. It is a reminder that I am part of a living legacy a network where I can continue learning, growing, and contributing while staying connected to a global family that values excellence, tradition, and collaboration. 

If you could give one piece of advice to future students, what would it be?
If I could give one piece of advice to future students, it would be to remember that you are there to learn. Some days you might feel weak, overwhelmed, or like a failure, and that is completely normal. Every mistake, every difficult service, and every challenging moment is an opportunity to grow. Stay focused, stay humble, and embrace the pressure. Over time, you will learn, improve, and become stronger not only as a cook, but as a person.

How would you like to see Le Cordon Bleu evolve over the next 130 years?
I would love to see Le Cordon Bleu continue to evolve while staying true to its core values of discipline, technique, and respect for tradition. I hope the institute continues to embrace innovation and sustainability, preparing students to meet the challenges of a constantly changing culinary world. I also hope it continues to foster a global community, connecting students and alumni from different cultures, backgrounds, and experiences. For the next 130 years, I would like to see Le Cordon Bleu remain a place where passion, creativity, and excellence come together to inspire the chefs of tomorrow.

Finally, what are your wishes for the institute on its 130th anniversary?
On its 130th anniversary, my wish for Le Cordon Bleu is to continue growing and innovating while staying true to its core values of discipline, technique, and respect for tradition. I hope the institute keeps inspiring creativity, embracing new ideas, and preparing students to meet the challenges of a constantly evolving culinary world. I also wish for the alumni network to stay strong and connected, sharing experiences and knowledge across the globe. May Le Cordon Bleu continue shaping chefs who cook with skill, heart, and vision.