Gastronomad - with a belly for a spirit
Nenad Gladić, Gastronomad, better known as Lepi Brka, has ruled the culinary empire of our TV screens for years. The Gastronomad team and Lepi Brka diligently collected recipes, chopped, kneaded, stewed, baked, simmered and thus created over 200 episodes of this series, which made your mouth water.
Nenad continues the family tradition in the best way, presenting us deacons from all over the world. Combining various ingredients, mostly available to all of us, his many years of experience, knowledge and charming presentation, along with the fact that he has traveled a large part of the globe, he united in his original and irresistible recipe: Gastronomad! If you are hungry for knowledge and cooking skills - there is Gastronomad - recently also as a book - for all those who do not like taking notes next to the TV screen...
If you are hungry, unfortunately, Lepi Brka is not cooking today, but he is answering our questions, and for him the greatest joy is for you to relax - and start cooking!
Everyone recognizes you for the show "Gastronomad", which does not stop even after 6 seasons and over 200 episodes. What new are you preparing for us?
- Preparations for the new, sixth series are well underway. We are currently in intensive preparations for a trip to Serbia, and this time, we are focusing on western Serbia. Trips abroad are also planned, but some destinations will remain a surprise. The new issue of the magazine "Kuvajmo s Decom", whose gastro editor I am, has also been published, so it's time to promote the issue. Also, I am finishing the work I do for the Regional Development Agency Zlatibor, on the project "Mountain Breakfast" and "Mountain Menu". The idea of the project is to include old authentic dishes from that region in the standard menus in restaurants and hotels in the municipalities of Užice, Čajetina, Nova Varoš, Prijepolje and Priboj. The goal of the project is the affirmation of small, local food producers and their direct connection with local restaurateurs and hoteliers. This project has many interesting aspects and work is now starting to introduce it to as many locations as possible.
Your first book "Gastronomad - Belly for Spirit with a Beautiful Mustache" is out - what would you draw special attention to for future readers of this book?
- The book was published 4 years ago and went through 3 editions. It is recommended that they relax and start cooking. And of course they are waiting for me to finish the second book.
What new projects are you working on (or, what projects would you like to work on)?
- In addition to the projects I have already mentioned, there are other interesting engagements. From time to time, in the organization of the Tourist Organization of Serbia, in our diplomatic missions, I do presentations and mini master class workshops related to our cuisine. So far, I have had guest appearances in Paris, Stockholm, Copenhagen, and Moscow is also planned. Considering the financial situation, these actions could be described as pure guerrilla warfare. By that I mean that for relatively small funds and a lot of good will and enthusiasm of everyone who participates, we manage to reach the relevant people and media in the countries where I am visiting. The theory that good promo results are best achieved with good food and a good (informal) atmosphere is confirmed.
As a "Gastronomad", what is your favorite travel destination?
- Maybe a better question is where would I like to go? Number one on that list is definitely Iran. The information we get from that country is mostly related to politics and usually not very "rosy". On the other hand, everyone who has ever visited Iran has only words of praise. My interest in Iran is based on the fact that it is one of the oldest civilizations and therefore one of the cradles of what we call gastronomy today. Practically everything we call Middle Eastern cuisine and more comes from Persia. It would be great to experience it and of course, try it where it all started.
Do you think that the concept of ecological food production has a chance as part of sustainable economic development?
- Of course. I'm not an expert on the subject, but what I do know is that this trend is constantly on the rise, especially when it comes to the kitchen. It is not and cannot be the same, when you cook soup from the chicken that was pecking around the yard and that unfortunate woman, who has not seen in broad daylight, let alone a blade of grass. Of course, this does not only apply to poultry. We all know how lamb from the mountains tastes, and what it tastes like from the plains. The list of examples is endless. But the fact that there is a chance is only 1% of success. Everything else has to be thought out and done. The "Mountain breakfast" project is just such a concept. Sustainability is one of the more important aspects, as well as organic food production. So, it is being done, but of course there is still a lot of work ahead of us.
Which national cuisine is your favorite/suits you the most?
- I enjoy what is collectively called Mediterranean cuisine the most. So, lots of colors, flavors without excessive interventions in the kitchen. Simple, colorful, and delicious.
What dish do you order in a restaurant?
- It might sound funny, but it's Wiener schnitzel. I hate making things like that myself, and sometimes I like a little of that "deep fryer" smack.
What is your family's favorite dish?
What we are never without is some kind of soup or stew, and that is the domain of my wife Silvia. I call her: Broth Queen. So there isn't a day without something on the spoon.
Nenad Gladić, Gastronomad, Lepi Brka, short biography
Born in 1970 in Belgrade. He graduated from the catering school in Belgrade. His first job was at the Hayatt Regency Hotel Belgrade. After that, he worked for Crystal Cruises for 6 years. After returning to Belgrade, he worked in catering. Since 2010, he is the author and presenter of the TV series Gastronomad and the author of the book of the same name.
Belgrade, May 2015.
Interview led by: Miodrag Ilić
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