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For Jakob Jerala, cooking has never been just technique. It is a way of understanding the world around him.
Every time he steps into the kitchen, he is aware that he is part of a much wider story: the land that gives the ingredients, the people who grow them with dedication, and the nature that shapes the flavours we have known since childhood. For him, ingredients are not just elements of a dish. They are storytellers, each with its own past, character and origin.
Every dish has its time. Depending on the season, the moment, the company at the table.
You won't find it at a farmer's market and you can't forage it in the forest. But without it, a dish is not a dish.
Cleanliness and order come first on my list of priorities.
Everything else follows from there. Quality ingredients, grown with love and respect for nature, transformed into dishes that let the guest taste the landscape around Mošnje in every bite.
He started cooking at fourteen. Not in a restaurant, but at a neighbour’s grandmother’s kitchen. That was his first teacher: not technique, but the taste of something made by hand and with attention.
The path took him far. He cooked alongside three Michelin star chefs and home cooks, from Africa to northern Sweden. Two experiences left the deepest mark: working with Heston Blumenthal, where he discovered what boundless precision means, and time spent with Magnus Nilsson at Fäviken, where the kitchen was built exclusively from what the surrounding land provided.
Today he works at Vila Podvin in Mošnje pri Radovljica. Ingredients come from farmers and foragers he knows by name. The menu changes with the season. And he says he is nowhere near the finish line.
Idyllic Vila Podvin in the peaceful surroundings of Alpine nature is a place where new Slovenian cuisine is made from traditional dishes.
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