Mariya Tatarova: “The Best Lesson I Learned Was to Follow My Gut”

Mariya Tatarova graduated from our Culinary Arts program this year. It was during her studies at the Academy that she discovered her passion for pastry and bakery.

She had the unique chance to do her internship in two great locations: one at Boury restaurant in Belgium, and the second internship Maria successfully completed as part of an Erasmus+ project that took place at Under restaurant in Norway.*

During the internship she learned important techniques and skills related to implementing sustainable practices in the kitchen. The project focused on the use of local produce, energy efficient cooking methods and zero waste – key aspects in reducing the culinary carbon footprint. The internship allowed Maria to develop new professional skills that not only enriched her experience, but also contributed to her greener attitude towards the food industry.

How did you learn about the academy, and why did you choose us for your education?

To be honest, my start in HRC culinary academy was a lucky coincidence. I had just graduated high school, Covid had started, so I wanted to go abroad to study, and I came across the HRC website. I did a little bit of research and made an appointment to visit the facility. In the beginning I wanted to study F&B Management, but there were no slots for the upcoming semester, so they offered me to take the first semester of the culinary arts program, for which I will be forever grateful, since that was my start in an industry, I ended up loving.

Did the internship programs meet your expectations? Please share your impressions for each semester.

I really enjoyed the way that the first semester was structured, since I had no experience, and I really needed that deep dive into. Firstly, the structure of a professional kitchen, then the guidelines I needed to follow and lastly every section in the kitchen.

The second semester for me was for sure the biggest challenge, because it was my first time stepping foot into a professional kitchen and on top of that it was in a restaurant that was fighting for a Michelin star. In the beginning I felt a lot of pressure, but I managed to turn it into motivation and strive to always do better, because of the base and confidence I had gained in the first semester and the truly wonderful staff at the restaurant. Even though I made a lot of mistakes in the beginning the staff was always patient and understanding, which is important for an intern.

The third semester was probably one of my favorites, firstly because that’s where I found my passion for pastry, secondly because it was the most creative part of the course. We got to create menus and make themed dinners, which is something not a lot of people get to experience so early in their careers. Lastly, I made the most lasting friendships, that with time turned into connections all around the culinary industry in Bulgaria and abroad.

My final semester was certainly the most inspiring for me. I got to work in places that tried to deliver the most perfect experience to each and every guest, with people that are truly some of the best. So yes, the internships definitely met my expectations.

What was the best lesson you learned during your studies?

The best lesson that I learned was probably to follow my gut, from small daily tasks to where to work. I think that the academy, internships and people I met gave me a strong start, so that I am confident in my abilities and can almost always fully trust my instincts. Honestly, in the beginning everything was a challenge for me. Swiss meringue was a challenge, also chocolate mousse, things that I have to do a couple of times a day now. In such a high intensity profession there will always be challenges, but in my opinion it’s what keeps us going.

What are your plans for career development after graduation?

I’m not one to make plans very far into the future, at least for now, I prefer to take it one step at a time and see what happens. Right now, I’m planning on moving to Copenhagen and working in a cute little Danish bakery or something like that. Along the way I would love to move back home to Bulgaria and try to bring everything that I’ve learned in different countries, cultures and people together, but for now I’m concentrating on the Danish bakery.

Mariya Tatarova: “In conclusion, I would like to say a big thank you to everyone involved in my studies.”

*Acquiring new professional skills for a zero carbon footprint in the culinary sector” (Contract No. 2023-1-BG01-KA122-VET-000139999).