Chef Milen Zlatev joins HRC as a Pastry Instructor

We’re excited to share that Chef Milen Zlatev is rejoining the HRC team! He will be one of the new instructors in our Pastry & Bakery program, set to begin in January 2026.

Chef Milen Zlatev is a culinary professional with over two decades of experience and a deep passion for pastry. His connection with HRC goes way back – from his early days as a Culinary Arts student to the key position of a Head chef instructor at our training restaurant Talents. After years of industry experience, he’s returning to teaching, eager to inspire and guide the next generation of young chefs.

We sat down with him to talk about his culinary journey and the new chapter ahead.

How did your culinary journey begin?

My journey started when I was 14 years old in my hometown, Yambol. I graduated from the local Technical School of Public Catering and later decided to continue my culinary education at HRC Culinary Academy.

What made you specialize in pastry?

It was my internship in Qatar that truly led me to pastry. That was my second internship organised by the Academy. Although I worked at the garde manger and fish station, I was captivated by what the pastry chefs were doing in the restaurant. I often stayed after hours to help them and learn the craft.

That’s when I discovered my passion for pastry.

You have years of experience as both a chef and pastry chef. Which moments in your career stand out the most?

Some of the most defining moments go back to my time as a student at HRC. My two internships in the Netherlands and Qatar played a huge role in shaping my career. Five years after graduating and gaining experience in the industry, I had the privilege of returning to HRC – this time as a chef-instructor and head chef at Talents. Other highlights include preparing students from vocational schools and HRC students for various culinary competitions. I’m proud to say that, in most cases, our hard work paid off with first-place results.

If you had to describe yourself as a professional in three words, what would they be?

Disciplined, motivated, and responsible.

What motivated you to return as an instructor at the Academy?

It has always been an honor and a pleasure to teach at HRC Culinary Academy. I love working with young, driven culinary enthusiasts and sharing my knowledge and experience with them.

The most rewarding part of teaching is sparking that first flame – seeing the moment when passion for cooking starts to grow in someone.

That feeling is truly fulfilling.

What do you think is the most important thing students should learn in the pastry module?

For me, the key things are consistency, good organization in the kitchen, and a genuine passion for pastry arts.

Which classes in the upcoming pastry program are you most excited to teach?

I’m a big fan of frozen desserts, ice creams and sorbets – and I love sharing the techniques behind them. Of course, the foundational pastry classes are just as dear to me, as they form the basis of every complex and modern dessert.

What advice would you give to young people wondering whether to pursue a culinary career in Bulgaria?

I’ve always believed that the best path for a young chef includes at least one internship abroad. Working in fine dining restaurants and luxury hotels teaches you so much – from kitchen structure and organization at a high level to collaborating with international teams and experimenting with new ingredients.

It’s a transformative experience that every aspiring chef should have.

Even better is when these talented young chefs return to Bulgaria to help develop the local culinary scene, which has great potential.