g’day everyone the first question you
probably are asking yourself is why is
this guy talking about food he’s a
lawyer
and it’s a good question and that’s it’s
actually the one that I asked myself
when I was offered his talk but you know
when you’re offered to talk about a TEDx
you don’t really say no so you say yes
and then I figured it out a bit later
the thing is that if you ask any of my
friends or people who actually know me
here
you’re probably gonna tell you I’m a
foodie and it’s the truth
twelve years ago I was not and that’s
something that not a lot of people
actually know twelve years ago I was a
guy who ate around ten different things
altogether pork if it’s a really nice
cut a really nice cut of beef potatoes
that was vegetables um a carrot three to
five times a year I was I was really at
war with tomatoes and cherry tomatoes
and salads and fruit I could eat
strawberries from time to time I um
loved cheese I was and I’m still am in
love with chocolate which you can see
obviously and twelve years ago
I was attending to dinner that a family
of a friend of mine organized and
something changed we were in the middle
of the Alps in Austria the closest store
is probably 50 kilometres away and it’s
winter and everything that they have
prepared throughout the day for dinner
didn’t belong in my ten items list of
pre-approved the Roche food and I’m not
a person to go hungry to bed so I decide
that that you know what these people
have been preparing this food for the
whole day so I might as well give it a
try and that’s exactly
happened I tried and I was blown away I
actually loved everything that they
prepared every sink and I had a brain
freeze for a moment because my brain was
like this is not on your list this is
not how it works and then but my mouth
was experiencing new sensations and if I
were to tell you what I ate it was a
soup
it wasn’t anything super spectacular it
was onion soup but it was beautiful and
it changed the way that I think about
food and in the past 12 years I actually
changed my attitude to exploring as much
different food as I can
two years ago I started gastro Balkin
which you heard what it is about but it
actually gave me an opportunity to host
foreigners who come to Belgrade and to
show them food it’s very hard to talk
about food because what you guys are
thinking about now is food and you’re
not really fully focusing on what I’m
saying which is both good and bad
I’m also the last panelist before lunch
so I won’t put any time you’re gonna
start feeling hungry and we would be
talking about delicious bites so if by
the end of this talk you think it was
mediocre or even bad remember you were
hungry
so it’s okay but the food that we’ll be
talking about today is not just a food
eat Global Village effect and this is a
throwback to the topic of TEDx in
mokrane last year Moken is a global
village for many different reasons
from the perspective of food in a
supermarket outside of Makran house you
can find noodles soya sauce Indian
spices curry maybe even wasabi from time
to time 50 years ago it was impossible
to imagine that that in a store in a
village in North Serbia you can find Oh
International foods you can possibly
think of on a different scale and this
is where the numbers come in and this is
important because you know in every good
TEDx talk to have numbers 1.3 billion
881 billion USD that’s almost a trillion
dollars eating out expenditure only in
Europe in the Americas it’s above that
three meals per day and if you’re
anything like me probably more than
three meals a day so every individual
who was traveling to a country let’s
imagine Serbia was thinking about having
breakfast lunch and dinner somewhere
outside you don’t really cook when
you’re traveling you want to experience
what the place has to offer and that is
when I realize something starts like a
beginning of a joke but this is actually
how one of my very first tours happened
six complete strangers walk into a
restaurant and they served them some
bites that I pre-selected for them and I
imagined the following scenario if the
six of them and then me included if we
didn’t speak the same language how would
we communicate is there a way to do it
and I can tell you that it is there is a
way because I served this it looks
better on a smaller screen and it even
tastes better in real life but what they
got is we’re gonna talk about it in more
detail so we prepare it if you start
getting hungry you get a bit of water
these are prunes or dried plums which is
probably the National fruit of Serbia if
we can say it like that it’s stuffed
with climax which is this super buttery
texture cheese very delicious if you
haven’t tried it you really need to
it’s rolled in bacon this is where a
gets really good and then it’s put on a
grill and then the stuff underneath is
almond puree so we have a perfect
combination of something that is savory
a bit sweet creamy cheesy there are nuts
because of the element there is crisp
because of the bacon you start imagining
right and then you have a bite of that
six complete strangers have a bite of
this and let’s still imagine that you
don’t speak the same language all you
hear is and all of a sudden there is
understanding six people fully
understand the moment the food takes you
to a certain place you feel the flavor
you feel the explosion in your mouth you
feel everything that this bite has to
offer and it’s amazing this is a kind of
emotion that every good dish in
celebrated restaurants actually has it
takes you back to a point in time it’s
transformative it puts you in a spot it
reminds you of your grandmother’s meal
or meals if we are to listen to how
words grandmother prepared meals it
reminds you of a childhood memory it
reminds you of a moment that you’ve been
on a date with your girlfriend or your
boyfriend or you know your friend you
enjoyed something that is the power of
food but the problem with this is that
this is not a complete picture and this
is where I would like to draw some
conclusions this is where I realized
that this and a taste is not enough or
not that it’s not enough there is more
let’s assume that each of you has tried
this and then I tell you you see the
khaimah
that is stuffed in the plum is made by a
family in Kerala which is a city south
of Belgrade and probably a region that
is most famous for really good comic and
they’ve been having a tradition of
making these food this particular food
item for over 50 years and they deliver
it fresh to the restaurant every three
days plums are from a local farmer
outside of Belgrade in Graz kheh and
he’s been having those plum trees for
over 75 years him and his family bacon
comes from a farm near La people where
pigs are free-range they run somebody
even reads poetry to them and a kid you
not this is the truth they listen to
good music they eat very healthy and
they enjoy their life to a certain point
in time and then we continue enjoying
the bite the purpose of this is now you
understand a bit more it’s not just the
flavors there is more information and
then it creates a longer lasting memory
it’s about and if you take anything away
from this talk is about experience and I
managed to see that showing people what
food in Serbia is about it’s about the
experience and I managed to break this
into three segments emotion which is
something that we talked about and
hopefully you believe me that this was
as delicious as it was and it always
takes me back but it’s also about
culture
the culture food of a place that is
showcasing history traditions habits the
way that we cultivates the way that we
think about food the way that we inherit
the way the traditions that the food is
prepared and it’s also about origin
where does the produce come from who
made it is it a local farm is it
sustainably made these are all the
information that are part of the package
and if we are being very honest we don’t
always think about all of these things
when we go for a dinner how many of you
thinks about all of these things when
that’s a thing we don’t but we can and I
would say this is where the concept
all of these photos taken by me
showcase a different element of what
local food can offer the photo up there
was taken to the all the way up left was
taken in mo Karina we were preparing for
a photo camp a lunch for actually a
dinner for all the participants in
taking food photos and its local produce
everything is from a farm that is
actually just outside of this house
around the corner
that’s where majority of food comes from
and if you want you can actually go
there and seed for yourself you can pick
some of the vegetables that it goes into
your plate the second photo up is
vegetables that at a food stand we’re
actually buy my produce in a local green
farmers market in Belgrade by logging of
opiates or boloney’s market and I’ve
been going to that same stand for
probably past ten to fifteen years and
if we count the fact that my mother and
my grandmother used to go to the same
woman now her daughter for the fresh
produce there is a long-standing family
tradition about it this is a tart that
is prepared by patisserie chef in
Belgrade a fine-dining dish that
consists of ricotta cheese which is not
necessarily serbian but it consists of
the pumpkin that is local of local
truffles of local sage of local
mushrooms blend it together in a perfect
mix this is a burger that is made of
Salman Salman obviously something is not
that we can find in Serbia running on a
farm or anywhere else so you have to
import that but everything else is
Serbian it’s be treat homemade bread
salad and this is duck
[Music]
bold ingredients are local all the
ingredients are local so if you ask me
with the future of dining is I would
tell you it’s not global future of
dining is local and the future of dining
is changing the perception of the food
that we eat so that we know where the
projects comes from who made it and go
for the food experiences that will be
well rounded and balanced and I have a
three and a half minutes more to talk
about this but it can also leave you
with a thought next time you want to go
for a food experience for dining think
about these elements and think how you
can incorporate that and support local
production local creation local chefs
and tour guides that we mean and go for
an experience because the food can play
into your emotions can tell you the
culture of a place and it can help you
better understand how it got into your
plate thank you very much now I think
it’s time for our lunch [Applause]
probably are asking yourself is why is
this guy talking about food he’s a
lawyer
and it’s a good question and that’s it’s
actually the one that I asked myself
when I was offered his talk but you know
when you’re offered to talk about a TEDx
you don’t really say no so you say yes
and then I figured it out a bit later
the thing is that if you ask any of my
friends or people who actually know me
here
you’re probably gonna tell you I’m a
foodie and it’s the truth
twelve years ago I was not and that’s
something that not a lot of people
actually know twelve years ago I was a
guy who ate around ten different things
altogether pork if it’s a really nice
cut a really nice cut of beef potatoes
that was vegetables um a carrot three to
five times a year I was I was really at
war with tomatoes and cherry tomatoes
and salads and fruit I could eat
strawberries from time to time I um
loved cheese I was and I’m still am in
love with chocolate which you can see
obviously and twelve years ago
I was attending to dinner that a family
of a friend of mine organized and
something changed we were in the middle
of the Alps in Austria the closest store
is probably 50 kilometres away and it’s
winter and everything that they have
prepared throughout the day for dinner
didn’t belong in my ten items list of
pre-approved the Roche food and I’m not
a person to go hungry to bed so I decide
that that you know what these people
have been preparing this food for the
whole day so I might as well give it a
try and that’s exactly
happened I tried and I was blown away I
actually loved everything that they
prepared every sink and I had a brain
freeze for a moment because my brain was
like this is not on your list this is
not how it works and then but my mouth
was experiencing new sensations and if I
were to tell you what I ate it was a
soup
it wasn’t anything super spectacular it
was onion soup but it was beautiful and
it changed the way that I think about
food and in the past 12 years I actually
changed my attitude to exploring as much
different food as I can
two years ago I started gastro Balkin
which you heard what it is about but it
actually gave me an opportunity to host
foreigners who come to Belgrade and to
show them food it’s very hard to talk
about food because what you guys are
thinking about now is food and you’re
not really fully focusing on what I’m
saying which is both good and bad
I’m also the last panelist before lunch
so I won’t put any time you’re gonna
start feeling hungry and we would be
talking about delicious bites so if by
the end of this talk you think it was
mediocre or even bad remember you were
hungry
so it’s okay but the food that we’ll be
talking about today is not just a food
eat Global Village effect and this is a
throwback to the topic of TEDx in
mokrane last year Moken is a global
village for many different reasons
from the perspective of food in a
supermarket outside of Makran house you
can find noodles soya sauce Indian
spices curry maybe even wasabi from time
to time 50 years ago it was impossible
to imagine that that in a store in a
village in North Serbia you can find Oh
International foods you can possibly
think of on a different scale and this
is where the numbers come in and this is
important because you know in every good
TEDx talk to have numbers 1.3 billion
881 billion USD that’s almost a trillion
dollars eating out expenditure only in
Europe in the Americas it’s above that
three meals per day and if you’re
anything like me probably more than
three meals a day so every individual
who was traveling to a country let’s
imagine Serbia was thinking about having
breakfast lunch and dinner somewhere
outside you don’t really cook when
you’re traveling you want to experience
what the place has to offer and that is
when I realize something starts like a
beginning of a joke but this is actually
how one of my very first tours happened
six complete strangers walk into a
restaurant and they served them some
bites that I pre-selected for them and I
imagined the following scenario if the
six of them and then me included if we
didn’t speak the same language how would
we communicate is there a way to do it
and I can tell you that it is there is a
way because I served this it looks
better on a smaller screen and it even
tastes better in real life but what they
got is we’re gonna talk about it in more
detail so we prepare it if you start
getting hungry you get a bit of water
these are prunes or dried plums which is
probably the National fruit of Serbia if
we can say it like that it’s stuffed
with climax which is this super buttery
texture cheese very delicious if you
haven’t tried it you really need to
it’s rolled in bacon this is where a
gets really good and then it’s put on a
grill and then the stuff underneath is
almond puree so we have a perfect
combination of something that is savory
a bit sweet creamy cheesy there are nuts
because of the element there is crisp
because of the bacon you start imagining
right and then you have a bite of that
six complete strangers have a bite of
this and let’s still imagine that you
don’t speak the same language all you
hear is and all of a sudden there is
understanding six people fully
understand the moment the food takes you
to a certain place you feel the flavor
you feel the explosion in your mouth you
feel everything that this bite has to
offer and it’s amazing this is a kind of
emotion that every good dish in
celebrated restaurants actually has it
takes you back to a point in time it’s
transformative it puts you in a spot it
reminds you of your grandmother’s meal
or meals if we are to listen to how
words grandmother prepared meals it
reminds you of a childhood memory it
reminds you of a moment that you’ve been
on a date with your girlfriend or your
boyfriend or you know your friend you
enjoyed something that is the power of
food but the problem with this is that
this is not a complete picture and this
is where I would like to draw some
conclusions this is where I realized
that this and a taste is not enough or
not that it’s not enough there is more
let’s assume that each of you has tried
this and then I tell you you see the
khaimah
that is stuffed in the plum is made by a
family in Kerala which is a city south
of Belgrade and probably a region that
is most famous for really good comic and
they’ve been having a tradition of
making these food this particular food
item for over 50 years and they deliver
it fresh to the restaurant every three
days plums are from a local farmer
outside of Belgrade in Graz kheh and
he’s been having those plum trees for
over 75 years him and his family bacon
comes from a farm near La people where
pigs are free-range they run somebody
even reads poetry to them and a kid you
not this is the truth they listen to
good music they eat very healthy and
they enjoy their life to a certain point
in time and then we continue enjoying
the bite the purpose of this is now you
understand a bit more it’s not just the
flavors there is more information and
then it creates a longer lasting memory
it’s about and if you take anything away
from this talk is about experience and I
managed to see that showing people what
food in Serbia is about it’s about the
experience and I managed to break this
into three segments emotion which is
something that we talked about and
hopefully you believe me that this was
as delicious as it was and it always
takes me back but it’s also about
culture
the culture food of a place that is
showcasing history traditions habits the
way that we cultivates the way that we
think about food the way that we inherit
the way the traditions that the food is
prepared and it’s also about origin
where does the produce come from who
made it is it a local farm is it
sustainably made these are all the
information that are part of the package
and if we are being very honest we don’t
always think about all of these things
when we go for a dinner how many of you
thinks about all of these things when
that’s a thing we don’t but we can and I
would say this is where the concept
all of these photos taken by me
showcase a different element of what
local food can offer the photo up there
was taken to the all the way up left was
taken in mo Karina we were preparing for
a photo camp a lunch for actually a
dinner for all the participants in
taking food photos and its local produce
everything is from a farm that is
actually just outside of this house
around the corner
that’s where majority of food comes from
and if you want you can actually go
there and seed for yourself you can pick
some of the vegetables that it goes into
your plate the second photo up is
vegetables that at a food stand we’re
actually buy my produce in a local green
farmers market in Belgrade by logging of
opiates or boloney’s market and I’ve
been going to that same stand for
probably past ten to fifteen years and
if we count the fact that my mother and
my grandmother used to go to the same
woman now her daughter for the fresh
produce there is a long-standing family
tradition about it this is a tart that
is prepared by patisserie chef in
Belgrade a fine-dining dish that
consists of ricotta cheese which is not
necessarily serbian but it consists of
the pumpkin that is local of local
truffles of local sage of local
mushrooms blend it together in a perfect
mix this is a burger that is made of
Salman Salman obviously something is not
that we can find in Serbia running on a
farm or anywhere else so you have to
import that but everything else is
Serbian it’s be treat homemade bread
salad and this is duck
[Music]
bold ingredients are local all the
ingredients are local so if you ask me
with the future of dining is I would
tell you it’s not global future of
dining is local and the future of dining
is changing the perception of the food
that we eat so that we know where the
projects comes from who made it and go
for the food experiences that will be
well rounded and balanced and I have a
three and a half minutes more to talk
about this but it can also leave you
with a thought next time you want to go
for a food experience for dining think
about these elements and think how you
can incorporate that and support local
production local creation local chefs
and tour guides that we mean and go for
an experience because the food can play
into your emotions can tell you the
culture of a place and it can help you
better understand how it got into your
plate thank you very much now I think
it’s time for our lunch [Applause]
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