Masterchef star Melkior Bašić delighted students and restaurateurs with his lecture
In a joint organization of the Gospić City Tourist Board and the Polytechnic, yesterday, the Eno-gastro tourism course, which is being offered as part of the graduate study program Entrepreneurship in Tourism at the “Nikola Tesla” Polytechnic in Gospić, was hosted by one of the most famous Croatian chefs – Melkior Bašić, star of the culinary show Masterchef and a favorite mentor of numerous young chefs.
With his performance, Bašić delighted not only students, but also employers from the catering sector who followed his lecture with great interest and participated in an interactive discussion. His hosting was more than a classic lecture – it turned into a dynamic dialogue full of useful tips, practical examples and anecdotes from the professional kitchen.
A lover of cooking since early childhood, Melkior Bašić turned his passion into a career, but also into an extremely interesting lecture that was full of concrete advice from practice. In a humorous and direct manner, he shared his “know-how” without hesitation – from the technical details of preparing a dish, to the challenge of maintaining consistency in the preparation of the same dish among different chefs, so that the guest has the same gastronomic experience every time.
The numerous questions that came from the audience – both from students and caterers – testify to the great interest and relevance of the topics discussed. The lecture turned into a kind of culinary brainstorming, and the atmosphere was extremely inspiring and stimulating.
After the official part, the socializing continued at a reception where students and employers had the opportunity to talk even more informally with each other and with the popular chef, who selflessly shared his advice and experiences.
Melkior Bašić’s guest appearance at the Nikola Tesla Polytechnic once again confirmed how important cooperation between educational institutions and experts from practice is, especially in areas such as tourism and gastronomy where theory and practice must constantly intertwine.
