HRC Culinary Academy Featured on Bulgarian National Radio to Discuss the Future of Culinary Education

Executive Chef Instructor Viktor Svetoslavov and Instructor Simeon Hrankov from HRC Culinary Academy were guests on the Bulgarian National Radio program “Time for Science” on BNR Radio Hristo Botev, where they discussed modern culinary education, the role of hands-on training, and the development of contemporary gastronomy.

During the interview, they presented the academy’s philosophy and its approach to preparing future professional chefs. The conversation focused on practical training, building professional discipline, and mastering techniques that provide a strong foundation for development in an international environment.

Chef Simeon Hrankov spoke in more detail about the academy’s two-year Culinary Arts program, which includes international internships across Europe and the United States, as well as training in fundamental French techniques – the core of modern culinary arts.

Chef Viktor Svetoslavov added that a real working environment is an essential part of every young chef’s development. That is why HRC Culinary Academy students train in the educational restaurant Talents, where they experience the dynamics of a professional kitchen, teamwork, guest service, organization, and maintaining high standards.

The discussion also touched on the role of science in the kitchen, the connection between technology, tradition, and innovation, and the importance of international experience in the development of Bulgarian gastronomy.

“Culinary arts are, above all, a craft learned through practice, consistency, and hands-on work,” shared Chef Viktor Svetoslavov during the interview.

HRC Culinary Academy’s participation in “Time for Science” is yet another opportunity to highlight the importance of professional culinary education and the development of the next generation of chefs in Bulgaria.

🎙️ Listen to the full interview and take a closer look into the world of modern culinary education and the professional kitchen.