Cassie chats on location with Chef Anze Gumbac and restaurateur Dada Jerovsek of Evergreen restaurant in Slovenia. They plan a 7-course dinner as part of the US embassy’s Diplomatic Culinary Partnership, highlighting cooperation between chefs of Slovenia and the US.
They also address some of the challenges in hiring young chefs straight out of culinary schools, such as Johnson and Wales University in Charlotte, NC, as well as demanding customers who want their goulash for a very low price.
“First [step to becoming a chef] – must learn how to clean the kitchen!” ~ Chef Anze Gumbac
“I want to put North Carolina on the plate. But we’re not doing BBQ!” ~ Chef Cassie Parsons