I don’t think that it was a thrilling story. At the beginning work at the kitchen gave me satisfaction and more money than other professions. Then came inspiration that it’s possible to do something with it quicker, better and tastier. This is how I became chef.
It is a modern Polish cuisine inspired by culinary culture of Pomeranian Region (North of Poland).
I love herring, I always choose MSC-certified fish. I mainly focus on freshness and the appropriate weight. A very important aspect is the origin of the fish. So far I used Baltic Sea herring and currently the one from the southeastern part of the North Sea.
It's definitely quail stuffed with “leberka” pork glazed with buckwheat honey served with summer beets glazed with black lilacs and potatoes cooked in the campfire. Here I change garnish depending on seasons. Currently I serve it with Jerusalem artichoke from Żulawy and broth from roasted quail.
I believe that the chef should be the hardest working person in the kitchen, he should dictate the pace of work. It affects every single member of the team and encourages him to do maximum in the most difficult moments.
Take fresh white cow cheese (about 250 g) and put it on a tray, mix with half of a tea spoon of salt and one-and-a-half-tea spoon of soda. After eight hours spent in normal room temperature, caramelize it in a sauce pan to a bronze color. You can top with chopped herb or roast spices . This is traditional Polish baked cheese from Wielkopolska region. Enjoy…
