Mihail Kostov: Don’t Give Up When Life Gets Hard

Mihail Kostov is a graduate of the Culinary Arts program at HRC Culinary Academy. In 2024, he was selected to take part in the prestigious Japanese Cuisine and Food Culture Human Resource Development Program, supported by Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF). During his six-month stay in Japan, Mihail trained at one of the country’s leading restaurants, where he gained invaluable hands-on experience in traditional Japanese cooking techniques. Today, he shares insights from his culinary journey with HRC and his aspirations for the future.

What inspired your passion for cooking?

Mihail Kostov: Honestly, it’s hard to remember – it was a long time ago. I think I was around 10 years old when I first started helping out with small things in the kitchen at home. That’s when my curiosity for cooking began to grow. Later, I decided to take it more seriously and enrolled in a professional culinary high school, where my passion and desire to learn only deepened.

Looking back, what aspects of your education at HRC Culinary Academy helped you the most in real-world kitchens?

Mihail Kostov: The thing that helped me the most was learning the classic recipes and techniques during my first semester. That was exactly what I needed to take a big step forward in my career.

How would you describe the biggest challenge and the greatest reward of being a chef?

Mihail Kostov: I think the biggest challenge in my career so far has been my journey in Japan. It was full of ups and downs, but the reward of being recognized as a foreign chef in Japanese cuisine was truly incredible.

Were there any moments in your career where you questioned your path?

Mihail Kostov: There are always moments when I’m not completely sure about my path. That’s why I sometimes take a break from the kitchen, do something completely different for a while, and then come back refreshed and ready to start again.

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

Mihail Kostov: I completed both of my internships at Hotel Okura Amsterdam. What makes that experience truly unique are the large-scale events, the presence of authentic Japanese cuisine and culture, and so much more. But the biggest advantage was definitely the people there. They take care of you, explain every detail before asking you to prepare a dish, and are always ready to help whenever you need them.

If you could give one golden piece of advice to young chefs starting their journey at HRC today, what would it be?

Mihail Kostov: Don’t give up when life gets hard!

How do you balance the intensity of being a chef with your personal life, and what’s your favorite way to unwind outside of the kitchen?

Mihail Kostov: It’s very hard to find balance, but I manage somehow. My favorite way to unwind outside the kitchen is by going for a drive or watching football – those are my favorite hobbies.

What is next for you in terms of your culinary career and goals?

Mihail Kostov: My next goal is still a bit further down the road, but I truly believe I can achieve it. I want to save enough money to one day open my own small restaurant.