I think that the ingredients, and colors and you know, if you give colors to different painters, they will apply them in a very different way. I believe that cooking for me is like writing for a writer or like painting for a painter. You put into your cooking the respect for the faces, for the environment, for the traditions. You put your thinking of the moment, you put your respect to nature, to the season. The Best Chef: What do you like the most in cooking?Īna Roš: Well, I believe that cooking is a way to express yourself. I started going to conferences, listening to my colleagues talking about their philosophies, their techniques, but I couldn’t even afford to stage because we could never, we were not capable of closing the restaurant now, because we needed money. I remember closing the door and then lining on the door and saying: “What did you do? What did you just do? Why did you said that?” And the first day I was in service, it went slowly at the beginning but it was very tough for the first ten years because I had to practically discover hot water every day, and we didn’t have money to have a team, or a brigade in the kitchen, and we couldn’t afford it so I was alone, me, my books. I remember my conversation with the chef we had at the time and I said: “Let’s try to make, I don’t know, pear gnocchi in a fondue of a local cheese.” And he was like: “But how do you do pear gnocchi in a fondue of a local cheese?”, and I was like: “I don’t know, you are the cook”, and he was like: “But, somebody needs to show me”, and therefore that summer 2002 I opened that white door with a glass window in the kitchen and I said that I’ll do it. My grandmother had to come along and say: “Hey, but she’s an adult, she has the right to decide”. That wasn’t really the easiest, and I think my father really didn’t speak to me for a long time. I mean, I was whatever a parent can dream about it, and then the daughter comes one day and says, “Well, I just decided that I’m not going to take on a diplomatic career in Brussels” – which, by the way, is a tradition in the family – “and I will stay in the valley”. I speak a lot of languages and I was a kind of a brilliant daughter, amazing in sport, in national skiing, a dancer, belly dancer, contemporary dancer. I started International Science and Diplomacy in Italy. Slovenia was not, and is still not, or is traditionally not a country with a fine dining history, which means that a chef or a cook is not one of the important roles in the country’s tradition, so you can imagine the tragedy of my parents. The Best Chef: When did you feel that cooking would become your way of life?Īna Roš: I come from a family I speak often about that, which is a very ambitious family where, you know, my mum is a journalist, my father is a pneumologist, a doctor.
It wasn’t easy because this is not a food destination and this wasn’t even a tourist destination, so a lot of people thought that were completely crazy starting a project like this without investors, without partners. We wanted to create a place where you could feel the local environment, where you could understand the faces behind the ingredients. In 2000, the second generation came over, which was Valter and me.
They had a very simple place where the whole valley was actually going to eat Kobariški štruklij a traditional dessert. That was the first generation of Hiša Franko or Gostilna Franko at that time. Valter’s parents bought it and invest into it to make it beautiful.
THE BITCH BOYS SLAVANIA FULL
It’s from the 19th century and it has been everything like a farm house, a mill, a hospital during the First World War, a place where full of cows, horses, road-side restaurant, and then it has been abandoned. The Best Chef: Can you tell us something more about the story of this place? How did it all start?Īna Roš: Hiša Franko is a restaurant that has a pretty long tradition. Her adventure with cooking began in 2002, when she took over the role of chef at Hiša Franko. She trained alpine skiing and earned a spot on Yugoslavia’s youth national team. She studied International Science and Diplomacy in Italy. Ana Roš – owner and chef at Hiša Franko Restaurant.
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