Chef Atanas Balkanski: Don’t Be Afraid to Experiment

Atanas Balkanski is one of the many successful graduates of HRC Culinary Academy. Since graduating from the Culinary Arts program, he has had an impressive journey in the culinary world, including making it to the finals of the TV show Hell’s Kitchen, where he demonstrated his skills, tenacity and creativity. Today Chef Balkanski is the owner and chef of two popular restaurants in Sofia – Punchetata and ARIA. With his experience and passion for culinary art, he is an example of how great achievements are built with hard work and perseverance.

Why did you choose to become a chef?

It all started when I was young. My parents are chefs, I grew up in a village, in a house that was always cooking and being around fresh ingredients. It was the origin of the produce and growing it that got me into cooking. While I was a student, I always cooked and experimented at home and even brought my classmates some of the things I cooked quite often. Yes, it’s true I graduated with a degree in Information Technology, but the kitchen has always appealed to me. That’s why I chose to turn my hobby into a profession.

Why did you choose HRC Culinary Academy for your education?

I learned about the Academy from the first culinary reality show in Bulgaria Lord of the chefs. After that, I took a closer look at the Academy’s program. Perhaps the thing that won me over the most was the internship programs in America and Europe. So 2 years later I enrolled.

Share with us a treasured memory or funny story from your days at HRC.

I won’t forget when I got to make naan bread in my final exam. The cakes turned out great, puffy, thin and soft. There was only one problem. When baked you have to cover them with a towel to keep them from drying out. Everything was perfect except one thing, my towel was washed with softener. Imagine the chef instructors reaction when they tasted the lavender and jasmine flavored bread. They took some points off me for that, but at least my towel was clean and laundered.

Tell us what being a chef and working in a kitchen means to you.

To be a chef, first of all, you have to be really dedicated to this profession. If you don’t like to cook certain things, if you are afraid of burning and cutting yourself, your place is not in the kitchen. I think it’s a very hard profession, full of long shifts, stress and pressure and if you don’t really love what you do, you’d be better off doing something else. The satisfaction comes when you create new dishes, discover new flavours and combinations, and most importantly see happy guests and empty plates.

Did you have any doubts about becoming a chef or staying in the industry?

I’ve often wondered what I would do if I wasn’t a chef and had to change careers. Well to be honest, I can’t think of one. I’m a pretty energetic person and I can’t imagine sitting in a chair in front of a computer for 8 hours a day for example. I think the path I chose has made me the person I am now and I wouldn’t change my profession. Of course, more days off would never hurt.

Tell us about the places where you did your internships and what were the biggest advantages there?

The first internship was at Waldorf Astoria in Amsterdam. The hotel had 2 restaurants, one of which was a 2 Michelin starred restaurant, Sister of Lebraia (now called Spectrum). Chef Sidney Schutte and his team came from another restaurant in the Netherlands, Lebraya, which was in the 50 best restaurants in the world. Its cuisine is Dutch fusion with Asian elements. The most rewarding thing from the internship for me was to learn how to work in a professional kitchen with high standards and to learn a lot about Asian cuisine, products and flavours that were quite foreign to me before. Yes, the hours were long, the money was little, but you don’t go to places like that for money, you go for knowledge. My second internship was in San Francisco. I worked at Cavallo Point which was awarded 5 diamonds. The restaurant had 1 Michelin star. The biggest advantage of this internship was that I went through all the positions in the kitchen. And the most beneficial for me was the time I spent in the bakery, pastry and chocolatier where I learned how to make bread, chocolates and different desserts.

Tell us about a valuable lesson you learned from your journey that you will never forget?

Try to get the most out of every place. Don’t be afraid to experiment. Try new products and flavours. And most importantly, don’t forget the foundations you’ve stepped on, because without them you’re nothing. Oh, and of course – salt, don’t forget to add salt. A lot of cooks are afraid of putting too much in, but it’s equally bad when something is cooked without salt, no matter how much you put in later, it won’t be the same.

What would you say to current students to inspire them to become chefs?

If you really love to cook and are passionate about what you do, then the kitchen is your place. Don’t jump into the deep end with big requests too quickly. There’s a time for everything. If you know what you are doing, you will be appreciated and given the opportunity. There’s a certain path you have to go through to become a chef, and it’s not easy. And remember, there is always something to learn even from someone who may have much less experience and knowledge than you.

Tell us what are you doing now?

I am currently the Executive Chef of my two restaurants Punchetata and ARIA in Sofia. I also work on the show Na Kafe with Gala, where I have a culinary column every week. Thanks to my participation in Hell’s Kitchen, I managed to develop my social media channels and I often get invitations to participate or cook for culinary festivals and special events and dinners in Bulgaria and abroad.

Tell us about a favorite hobby you have outside of work.

My favorite thing to do when I’m not at work is travel. I love visiting different countries and trying the local foods and specialties. I also watch a lot of movies and TV shows and love playing computer games. They take me away from reality and everyday life for a bit.

If you too want to have a professional culinary education and an impressive career, apply for our Culinary Arts program, the next start date is March 10th: https://www.hrcacademy.com/en/programs/culinary-arts-degree/