Chef  Primorac Kristijan grew up in Germany watching his parents running their restaurant, though the father wanted him to go into other professions but not cooking. The father thought he will not be rich if he becomes a chef, but the he said he did not listen to the advise as he is happy being a chef today and married to one too.

Here is the story of the 39 year old Croatian who is the Executive Chef at Radisson Blu Hotel, Lagos as he shared it with JIMOH BABATUNDE. Here is an excerpt .

ON how he came into the profession

I am  39 years old. I have been with the Radisson Blu for five years. I was born  39 years ago and grew up in Germany. My parents are from Croatia. I was  born into this industry as my parents have their own restaurant which they have been operating for over  45years.

Chef Primorac Kristijan

Though my father advised  me not to take up the profession believing that as a chef  I  will not make money as well as have time for my family.  So, he said I should look for something else to do. But, I did not listen to him as I am in the profession  today.

On why he didn’t listen to his dad

If you grow up in a restaurant like I did growing up in my parents restaurant  then for you everything is normal  in helping to  set up the kitchen, assist in cooking and helping out generally at  the restaurant. So, it was something I know and feel comfortable with and so it was normal decision to want to become a professional chef.

Comfortable in the kitchen

My father was head waiter and my mum was  head chef in their restaurant,  I started as a waiter and discovered I was not having fun outside as I felt more comfortable in the kitchen.

Why was he comfortable in the kitchen

Growing up, I was always  in the kitchen watching and eating as my mum  cooked  lot of local Croatian food, so most times I was there with her chopping and helping her. Outside the kitchen, my dad was short of people so I do help him as a waiter. So my decision to help was a normal one as I was familiar with the kitchen. I know how to cook. So it was a nice decision at the end.

On formal training as chef

Yes, in Germany you have three years training in a school and hotel. Five days in the kitchen, one day in school and a day off. During the training , I was always saying after school let see how far I can go. I had high hope  of graduating and  start working for big companies like  Hilton Hotels. I worked first in a small private hotel, French cuisine, a high level restaurant in Germany. Then I said it was time to work in a bigger hotel to see big operations.

To cook in a small hotel is different from working in a big hotel, for me it was interesting to see what was going on there, so my first work was with Hilton in Dusseldorf with ball room for 10000 people, one fine dining restaurant, one banquet and a restaurant with buffet.  From their I met lot of good people, I had a head chef that gave me space to grow and cook what I liked.

Though you need to follow the hotel policy, but he gave me space to experiment. He always says Kristen do it, if fine great, but if not do it again to make it better.  Before moving to Radisson, I worked in a fine dinning restaurant for a year and another private restaurant and after German I moved to Croatia with Radisson Blu.

Then you have choices of where to work, to have taste of different kitchens and to work with different people from different countries. I spent  six years with Hilton Hotel  and now six years with Radisson Blu Hotel. This is the  second hotel I am opening  with Radisson Blu in Nigeria and my second time here in Nigeria

On how it has  been in Nigeria

Africa and Europe is completely different. I have never been here before . The food here is very spicy. Nigerians like very spicy food unlike Germans or Croatian. It is completely different

On his food philosophy: I am from a Mediterranean country, so I work a lot with herbs, different kind of olive oil, this is where I grew up and what I learnt, but here in Nigeria it is completely different,  So I like to put all, Germany, Croatia and Nigeria, together. I find a way to put together what the different people like , like adding different chillies and  pepper .

On his favourite dish

I have two. First I like chicken pepper soup. My mum used to cook chicken soup for us at home, but not in the same way with what you have here in Nigeria, where you  have lot of pepper. But I do tell my guys here that when you cook Chicken pepper soup for me, please, add less pepper. I also like chicken suya and  beef suya with a star beer.

Funniest experience in the kitchen: I have lots. My first time here at Radisson Blu in Lagos. I had my cutting board ready for  preparing my breakfast.  I had my tomatoes, cucumbers and toast.

Tomatoes, cucumbers and bread

One of my staff was also coming. She brought chillies to cut on the board while I stepped out. Then took his stuff off  the board and went away. When I returned I started with same knife on same board to cut my tomatoes, cucumber and bread. With same knife spread  the butter on my bread. You can imagine a European in Nigeria for the first time eating such hot food  as the pepper cut on the board found its way to my food. My mouth was burning. I could not shout.

The best food he enjoys cooking

It depends on where I am. If in Croatia, I like to put the fish in a charcoal grill with olive oil, potatoes and a good beer. In Germany, red cabbage, potatoes and a good roasted beef.

On what guests should look for in terms of food at Radisson Blu

I have to cook large. Nigeria likes snails, spicy pepper inside. I think I can make same but not spicy and used same base of tatase, pepper, fish, snails combined. I like to fuse food of two countries as this defined my philosophy of combining the two ingredients in one plate.

During the yuletide season, the biggest buffet in town will be here. As we will be serving Nigerian cuisine and international favourites,

If he cooks at home

My wife is also a chef. So, in most cases she cooks. If I need to cook, it means she cleans  the kitchen for two days, so she tells me to sit while she cooks so she can clean the kitchen easily. When I cook at home, I don’t know when I start cooking some specialities  bringing in different spices, but my wife tells me I spend too much time in the kitchen. She cooks, so I don’t have problem with that.