Peđa Filipović is responsible for the creation of the magazine Gastromag, a specialized magazine for gastronomy professionals, which in recent years has been pushing the boundaries of quality in this profession. His persistence, vision and professionalism earned this magazine a prestigious epithet "Professional Book", and thus opened the door to the world gastronomic stage.
You have been present in the organization of culinary events for years. How did it all start?
- In 2010, I started seriously dealing with gastronomy and visiting various gastronomic festivals, where I had the opportunity to meet eminent experts in this field, from America, Europe, and even Africa. So, in cooperation with my friends Nikola Biševac and Aleksandar Ilić, who are, by the way, the founders of the Junior Chef Club of Serbia, I decided to jointly organize an international competition for junior chefs aged 18-25, in which Uroš Urošević and Vujadin Vujadinović. We organized the competition in Kragujevac, with the help of the Šumadi Fair, and we managed to bring participants from more than 12 countries. In addition to the contestants, representatives of world-class judges were also present, such as: Kimberly Brock Brown, who is the first chef in the USA, then Gary Filbeu, who is the president of master chefs from London, then Ljubica Komlenic, who is the coach of the Italian national culinary team. A representative of the master chefs of Serbia was also present, as well as other distinguished guests, who recognized this competition and responded to our invitation.
Last year we held the 2nd Junior International Cup, again in Kragujevac, where a large number of experts were present during the competition. We managed to bring 3 presidents of WACS-A (World Association of Chefs, which gathers over 95 member states). Unfortunately, last year, the city of Kragujevac was not able to support this competition, so we literally had to do everything ourselves and, as organizers, cover all the expenses of our guests. With the help of sponsors, we still succeeded in this, because they, again, recognized this competition as one of the biggest events and potential of the state of Serbia. This year in November, we are organizing this international competition for the 3rd time, although we still do not have the city where it will be held... We will publish precise information about this competition during the year, it is possible that it will be one of the cities from Vojvodina.
If I'm not mistaken, your company publishes the magazine for culinary professionals Gastromag? What makes you different from others?
- Gastromag magazine was created and expanded over the past 4 years, as the only professional publication for chefs and FMB managers, as well as fans of professional gastronomy. Over 90% of the interviews we do in the magazine are done in the "live" version, we don't download anything from other sites, we don't use other sources, and the magazine is a luxury edition and comes out every 2 months. Also, our magazine appeared at world food fairs from San Francisco to New York, via Istanbul, Greece, Norway, Sweden... I am extremely proud of the success of the magazine itself and my team, which prepares and edits it, and I owe a special thanks to Danka Belošević , who, in addition to me, edits the magazine. The magazine managed to spread throughout the countries of the former Yugoslavia, and I believe that we are considered the best magazine in the field of professional gastronomy. I am convinced that our texts, reportages, interviews, reports and other topics covered by the magazine manage to raise this profession to a higher level.
What are your recommendations for young chefs and culinary amateurs?
- This profession is as beautiful as it is difficult, but, like any other job - if you have a goal, will and desire, go ahead and you will succeed!
What new projects are you working on?
- We are currently dedicated to the biggest event: Belgrade sweets festival and competition of confectioners of Belgrade hotels and restaurants, which will be held in March, in front of Delta City, in New Belgrade, on 2.000 square meters, where, again, eminent experts will be present, who will come at our invitation to judge this competition. I can boast that among the judges will be Martin Chiffers, one of the most famous names in confectionery in the world!
Which national cuisine is your favorite/suits you the most?
- Serbian, Bosnian, Mediterranean...
Do you have a favorite chef / restaurant?
- I have a lot of them, mostly they are all my friends, who love their work and are always there to offer me something new, innovative. I would like to meet another big name: Heston Blumenthal, whom I look up to and admire for his vision for food preparation, with a completely different approach to menu creation.
Finally, what is your favorite dish of home cooking? What is your favorite dish at a restaurant?
- I love food prepared under a basket or in earthen jars... and my favorite dish in restaurants is steak!
Peđa Filipović is the director of Lara Team Solution doo, and the director and editor-in-chief of the magazine (Professional Book) Gastromag.
Belgrade, February 2015.
Interview led by: Miodrag Ilić
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