http___www.tastethemediterranean.eu_chef-jure-tomic-2__1.xml
1.1 2.1 2.2 2.3 3.1 3.2 3.3 3.4 3.5 3.6 4.1
Chef Jure Tomič Jure Tomič is the chef and the owner of Oštarija Debeluh in Brežice, Slovenia, only 30 km away from Zagreb, just across the border. This is why his restaurant is one of the favorite destinations of Zagreb’s gourmets. It has 4 Gault & Millau toques, it is a member of the international association JRE (Jeunes Restaurateurs d’Europe), and it is awarded with a Michelin plate. Baker by profession, self-taught in the kitchen, chef Tomič stands for true tastes, those he remembers from childhood. He comes from a family where everybody was cooking, and he used to visit good restaurants, so the love for cooking came by itself. The ingredients with which he cooks must retain their original flavors and be a reflection of the terroir, the region he comes from. Chef Tomič doesn’t follow trends and doesn’t like too much media-exposed chefs. He believes that a real chef must be in his kitchen, and not strive to be a star on television or on social networks. The taste of his land, ie the local cuisine and good products are the basic characteristics of his culinary philosophy. The winner of the Barilla Pasta Word Championship and a participant in the EXPO World Exhibition in Milan in 2015, two years ago chef Tomič received the prestigious award for the best service in Europe among 330 JRE candidates.
1.1 2.1 2.2 3.1 3.2 3.3 3.4 3.5 3.6 4.1
Chef Jure Tomič Jure Tomič, chef je i vlasnik Oštarije Debeluh u Brežicama, u Sloveniji, jedne od omiljenih destinacija zagrebačke gurmanske publike. Udaljen samo tridesetak kilometara od Zagreba, njegov restoran ima 4 toke Gault&Millau i član je međunarodne udruge JRE (Jeunes restaurateurs d’Europe), a Michelinov vodič za Sloveniju dodijelio mu je tanjur, odnosno preporuku. Pekar po struci, samouk u kuhinji, chef Tomič zalaže se za prave istinske okuse, one koje pamti još od djetinjstva. Dolazi iz obitelji u kojoj se uvijek kuhalo, a posjećivao je i dobre restorane, pa je ljubav prema kuhanju došla sama od sebe. Namirnice s kojima kuha moraju zadržati svoj izvorni okus i moraju biti odraz okoline, kraja iz kojega potječe. Ne prati trendove i ne voli previše medijski eksponirane chefove. Smatra da pravi chef mora biti u svojoj kuhinji, a ne težiti tome da bude zvijezda na televiziji ili na društvenim mrežama. Okus teritorija odnosno lokalna kuhinja i dobra namirnica osnovne su karakteristike njegove kulinarske filozofije. Pobjednik svjetskog prvenstva u pripremi tjestenine Barilla Pasta Word Championship te sudionik na svjetskoj izložbi EXPO u Milanu 2015, prije dvije godine chef Tomič dobio je prestžnu nagradu za najbolji servis u Europi među 330 kandidata članova JRE.