Jože Godec: “My culinary philosophy is actually very simple.”

The following interview was first published in ONA on 25th April 2023.

A love for cooking has been with him since childhood. As a child, he enjoyed learning how to make gnocchi, homemade pasta, and growing vegetables in his home garden. The family's chickens laid the freshest eggs, and the domestic cows provided the best milk and the basis for all kinds of dairy products.

With a love for the place where he grew up, Jože spent several years creating culinary highlights at Penzion Resje. He continues his dedication and love for cooking and tradition, which he found in his hometown, by creating top-notch cuisine at the Sunrose 7 Bohinj restaurant. He focuses on following new culinary trends and using fresh and quality ingredients. His plates are seasoned with local flavors and a stamp of modernity, and Bohinj delicacies are wrapped in recipes passed down with love by our grandmothers.

Master chef Jože Godec, Sunrose 7 Bohinj restaurant

Jože, welcome. Can you tell us what brought you into the world of cooking?

My family brought me into cooking - my mother Marija, who prepared every dish effortlessly, so I always enjoyed watching her. She was very skilled in the kitchen and happily explained to me about the ingredients we planted and "harvested" together in our garden. Her dishes were simple but always very tasty. We had a farm and orchard at home, which we all took care of. Mother Marija taught me how to make the most of the ingredients and really inspired me to cook. As a child, I dressed up as a chef every year for carnival, and when I finished primary school, choosing a hospitality school and cooking was simply self-evident.

What is your culinary philosophy, and how would you describe your culinary style?

My culinary philosophy is actually very simple - the less complicated, the better. It is based on using seasonal and local ingredients and various techniques and processes to achieve exceptional taste and visually appealing dishes that make us want to taste them.

How do you encourage creativity in your kitchen and what inspires you for new ideas?

I encourage creativity in the kitchen through discussion, collaboration, and setting challenges - how we can combine individual ingredients in the best possible way. I am also inspired by a wide range of culinary books and combining new ideas with traditional ones, which is always an excellent starting point for new ideas. How to upgrade something with a fresh approach, modern techniques, and transform older traditional dishes into a more modern version and possibly add some new interesting ingredients.

How much importance do you give to the use of local and seasonal ingredients?

In the kitchen, I try to use as many locally produced seasonal ingredients as possible, which Bohinj offers. The importance of these ingredients is also very important for the survival of small farms and producers from Bohinj, who work very hard and invest a lot of energy into their work. Of course, I also have to look beyond the borders of Bohinj.

Do you have a vision of how to influence the culinary experience of Sunrose 7 restaurant guests, how to use culinary art to create unforgettable experiences?

I will try to create flavors for Sunrose 7 restaurant guests in a slightly different, complex-simple way. I hope that they will also enjoy returning through my kitchen. Their satisfaction will be my greatest inspiration for further creation.

Could you perhaps highlight your greatest achievement in your culinary career?

I am most proud of my heartful team of Matevž, Admir, Niki, and others, who with, despite many difficulties, we have put a destination on the culinary map of Slovenia in the small village of Nemški Rovt in Bohinj. I am very much looking forward to upgrading the culinary story in Bohinj at the Sunrose 7 restaurant.

What about your most creative recipe?

Would you share with us your most perfected dish and the secret of what makes it so special? I'm not sure if it's the most creative recipe, but this dish is personally very interesting to me because from a seemingly "simple dish" with creativity and a local touch, we get a really tasty creation. This is pearl barley with vegetables, ginger, smoked Bohinj trout, tarragon, and horseradish. All the ingredients and their combination in the dish make it special when you taste it.

How do you adapt to new culinary trends and to what extent do you include them in your dishes?

I enjoy following the culinary scene both at home and abroad and I always strive to keep up with new trends. However, it is essential to maintain a balance between tradition and modernity, and to incorporate new trends in a way that complements our existing culinary identity. In my kitchen, I like to experiment and try out new things, but I always make sure to keep the focus on quality, taste, and presentation.

Lastly, do you have any advice for aspiring chefs or anyone interested in pursuing a career in the culinary industry?

My advice for aspiring chefs is to never stop learning and experimenting. Work hard, be patient, and always strive for excellence. It's important to have a strong foundation of traditional techniques and flavors, but also to be open to new ideas and trends. Most importantly, never lose your passion for cooking and always remember why you started in the first place.

Jože Godec - what will you be surprising us with this spring?

What kind of plates are on the horizon, and why are you inviting us to your kitchen? We invite you to come and taste our delicacies. In the kitchen, we will prepare something new, refine our traditional ideas and dishes, while at the same time, we will operate locally to the greatest extent possible. We collaborate with local producers in Bohinj and the surrounding area, so we will always return to nature. From all of this, we will create a culinary experience that will be interesting for domestic and foreign guests.