Przemysław Klima is a passionate and dedicated chef known for his love of service and cooking. Fans can now enjoy the flavors of Klima at Bufet, a newly opened concept that is the younger sibling of the internationally famous Bottiglieria 1881. Focusing on the evolving Polish cuisine, chef believes that the next 5-10 years will see significant development in the country’s gastronomic scene.
Jakub Krojder is a young and committed chef at Bufet. Krojder values close and collaborative relationships with his team and suppliers, which enhance the creativity and authenticity of his cooking.
The Best Chef: Why did you choose to become a chef?
Przemysław Klima: Because this is my passion. I love the service; I love the cooking. It’s part of my job, the adrenaline, and working with other people. My vision of cooking, whether at Bottiglieria 1881 or here at Bufet, is the same: the flavors of childhood with which I grew up and what my team was raised on.
The Best Chef: How would you describe the current state of Polish cuisine?
Przemysław Klima: Now we are in the prime time of Polish cuisine because everything has changed. We have a lot of good restaurants and excellent chefs. They know how to transform gastronomy in Poland. The next 5-10 years will see a huge jump in Polish cuisine. Polish cuisine has changed completely in the last ten or even twenty years. I see what guests expect, what they want to get, and what chefs want to cook.
Jakub Krojder: These visits to restaurants are no longer just about coming and filling stomachs; now, we have something more. We have relationships. Nowadays, quality time together takes center stage.
The Best Chef: What unique aspects of Polish cuisine?
Przemysław Klima: For people who come from other countries, our products are a discovery. For example, sauerkraut is wonderful. Today, we had the chance to try sauerkraut with bryndza cheese and truffles, offering a completely unique taste sensation.
The Best Chef: How would you describe Polish cuisine?
Przemysław Klima: This cuisine is close to Scandinavian cuisine because we use practically the same products. We have good vegetables, fish from the Baltic Sea, and we frequently use pickled items. In winter, just like in Lithuania, Latvia, Estonia, and Sweden, we rely on jars, pickling, and brining. It’s the same region and the same culinary tradition. We also use products from our region of Małopolska, including a lot of venison, which is abundant here. Additionally, we now have bryndza cheese, which I love for its delicacy and flavor. Generally, we use seasonal vegetables and fruits that are beautiful, natural, and unprocessed.
The Best Chef: What is the significance of Bufet for you?
Przemysław Klima: Bufet feels like a second home. It has always been our dream to open a more casual place, one that is more accessible to guests and where we can find greater satisfaction. I also see Bufet as a form of “therapy.” It’s louder and different. We use some of the same products here that we use in Botti, and we always maintain a great work dynamic.
Jakub Krojder: Here we have more freedom. We can update the menu from one day to the next and stay in constant contact with our suppliers. In the morning, I might get a call saying, “Kuba, for the weekend, we can offer a fantastic 60-day bone-aged rib eye. Are you interested?” This creates a symbiosis between us and our suppliers, which is incredibly exciting and stimulates our creativity.
The Best Chef: What do you enjoy most about interacting with guests?
Przemysław Klima: I enjoy talking to guests and sharing a laugh with them. If I can bring someone a little joy or a smile, I do it with pleasure. I don’t see myself as a celebrity chef; I still see myself as a chef first. I prefer it that way—chef first, celebrity second. I still cook.
Artykuł #FOODMISSION 2024 – Przemysław Klima – Bottiglieria 1881 & Bufet, Cracow, Poland pochodzi z serwisu The Best Chef.
