Photography Marius Buzdugan Chef Ambassador. Cook & Chef Institute

Marius Buzdugan

 My name is Marius Buzdugan and I am a Senior Instructor with Icep Hotel School for the Cooking Course. The kitchen represents a large part of my life, I am very passionate about this field and I put a lot of soul into everything I do - every dish I prepare must have a nice, rich and fulfilling taste and induce the joy and pleasure of eating.

I am 37 years...

+

 My name is Marius Buzdugan and I am a Senior Instructor with Icep Hotel School for the Cooking Course. The kitchen represents a large part of my life, I am very passionate about this field and I put a lot of soul into everything I do - every dish I prepare must have a nice, rich and fulfilling taste and induce the joy and pleasure of eating.

I am 37 years old, I have been active in the field since the age of 18 and I can say this is a dream fulfilled - it all started after i had an argument with my parents about what I wanted to do in life. At first, I followed their advice and studied in another field, but after finishing my studies I started to do what I really wanted: Cooking.

I attended a private school of cooking which lasted 3 years (Hotel School "Hanu 'Ancutei") and during this whole time I was the only student who received the scholarship from 46 students. After obtaining my diploma I left for Italy for 2 years where my parents were living. Here I have worked in a Mediterranean specific restaurant with a new daily menu where I had the occasion to work with Italian chef from which I have learnt new technics and recipes. 
 
After this experience I returned to my hometown and worked there for another 3 years. Feeling that I gave the best I could in my hometown, I decided to step up my career and moved to Bucharest, where I realized that the kitchen is respected on a level that I always dreamed of. Here I have realized that one of the most important aspect in my gastronomy idea is to use autochthonous and seasons ingredients and it is an aspect that I always respect. 
 
In Bucharest I participated in various competitions and I had some experience exchanges with various international chefs, mainly French (Samuel le Torriellec, Joseph Hadad, Paul Bocuse, Henrik Sebok, etc.)  and even managed to obtain 1st place in a National Competition organized by Metro Romania - the prize consisted of a specialisation course at Paul Bocuse Institute in Lion. 2 years later I managed to obtain another exchange of experience at Le Petit Pergilese in Paris. After a period of about 18 years working in restaurants and hotels I decided to remain as a Instructor at Icep Hotel School, to share my passion and inspire the future generations of young chefs. As additional projects I work on independent gastronomic activities and serious thoughts towards entrepreneurship.
 
I would be very pleased to start a collaboration with The Cook and Chef Institute and provide feedback and ideas of improvement while working and testing the Bergner products and ustensils in our cooking workshops we held with the students at the school.
 

-

Recipes. The Cook & Chef Institute
 
Recipes by Marius Buzdugan

Chefs Ambassadors