Ana Ros, head chef at Hisa Franko (Kobarid, Slovenia)
Ana Ros is working in the family restaurant in Kobarid, a small town in Slovenia, very close to the Italian border. The restaurant was created by the parents of her husband Valter who is in charge of wines and service, but later Ana and Valter took it over, with a completely new approach. Kobarid is located in a wonderful picturesque countryside, surrounded by mountains. The mountains offer great local products and a view of the Adriatic sea. This view is also a good reason for Ana, who doesn’t live at the seaside, to include also fish into her menu. The view of the sea is often connected with the longing for the wide world and that’s the case also with Ana. Beside cooking her second greatest pleasure is travel and she is a world traveller. She often escapes to exotic countries to relax and to find new inspiration for her dishes which are deeply rooted into her territory but at the same time spiced up with her travels. Her dishes are full of intense flavours, lovely colours and unusual combinations – and they are always delicious. I know, whenever I try her food, that she will make miracles out of each ingredient and enchant me with the flavours.
Ana is a superstar. She doesn’t have a Michelin star (there is no Michelin guide in Slovenia and since she is not cooking in a capital, she also can’t be included into the Michelin guide of European capitals), and yet, even if she creates in a small, still pretty undiscovered country, living in a small place between the mountains, well hidden from show lights, she has gained a great reputation in the international cuisine. She was the first female chef invited to join Cook it raw, a special project by Alessandro Porcelli and Andrea Petrini who gather some of the best chefs in the world (including chefs like Rene Redzepi, Albert Adria, Massimo Bottura and many others) to survive a few days in nature and create dishes with ingredients they find there. She also took part in Gelinaz (project of the great Andrea Petrini) where she was cooking with Rene Redzepi, Massimo Bottura, Daniel Patterson, Magnus Nilsson, Daniel Humm, Daniel Baulot, Alex Atala, David Chang, Virgilio Martinez…, she was guest chef at the Grand Fooding in New York and one of the chefs who was honoured to take over the kitchen at Hangar 7 in Salzburg and much more. Succeeding to get such great appreciation by some of the greatest food opinion leaders worldwide as a woman and living between the mountains in a small country as Slovenia, means having guts and talent that shine really bright.
So here is Ana showcasing herself through a chocolate dessert created specially for us.
What does chocolate mean to you?
Why have you chosen this dessert? What is in your opinion so special about it?
What has inspired you to create it? How was it born?
Does it require any special technique?
What was the special challenge with it?
Any final message for our readers?