Rejecting Law For The Kitchen

I never planned to work in the kitchen. It all started by accident. I was studying to be a lawyer, but money was tight, so I applied for a waiter job. They didn’t need waiters, only dishwashers, so I thought, “Why not?” and took the job. I can’t explain why, but something about being in the kitchen pulled me in. Slowly, I fell in love with the rhythm and energy and eventually became obsessed, in a good way.

The beginning was rough. I walked into a professional kitchen with zero experience and no idea what I was doing. The stress was overwhelming, and the yelling didn’t help. But once I got past that, everything changed. It became pure enjoyment. I even started to love the chaos of 15-16-hour shifts with all the hustle and madness.

One moment that stands out is when I joined Chef Nikola Nikolic’s kitchen at a high-end bistro in Belgrade. I was inexperienced, his team was tough, and Nikola had a temper. It was the most challenging job I’d ever taken on. But instead of breaking me, it lit a fire. I told myself, “You’re not going to break me. I’m going to be the best one day.” That drive has stayed with me ever since.

Six years later, I’ve worked in incredible kitchens, including @restaurant_aure and @restaurantjordnaer in Copenhagen. I now split my time working at Restaurant Aure and The Isolano. Each step of this journey has taught me resilience, passion, and the importance of pushing myself beyond limits I never thought possible. I’ve learned that this profession isn’t for everyone, but for those who thrive in it, there’s a unique kind of magic.