Eglė Šinkūnaitė comes from Lithuania. She is about to finish her first year as a student of the Bachelor’s Degree in Gastronomy and Culinary Management at Gasma. Do you want to know more about her passion for gastronomy and about experience during these months?
5 lines to describe yourself:
I see myself as a calm person who is not a big fan of being in the spotlight. However I have always tried to take all the opportunities that life gives me. For me it’s also important to expand my knowledge by travelling and socializing with people and being focused on future goals. I consider myself to be a hard-working person since my childhood and I’m very proud of my artistic background, which has helped me to develop my creativity.
When did you know that you would dedicate yourself to gastronomy?
A newly started family business introduced me to this field. Since then I have been curious about learning more and more about possibilities and experiences related to food and to the act of cooking.
Do you have any obsession as a cook?
I think that my obsession is not only as a cook and it’s that I always want to achieve my goals really quickly.
Which ingredients have you discovered at Gasma and you can’t get them out of your head?
Gasma has really opened my eyes and even though I have discovered many new ingredients I must confess that I’m in love with artichokes and tigernuts.
If you had to highlight a dish from a partner, which one would it be?
I can’t tell about any specific dish but without hesitations I would highlight both the creation and presentation of my partner and compatriot Tadas’ dishes. 🙂
Vanguard or tradition?
I’d like to have a little bit of both so I will say: vanguard inspired by tradition!
What did your childhood taste like?
Cucumbers from my parents garden with natural honey. It may sound weird but I can assure you that it ‘s absolutely delicious!
What would your ideal restaurant be like?
I would like my ideal restaurant to be an open space with a lot of greenery and with a homely and warm environment that would remind my guests and myself that food is a tool for sharing and communicating.
What do you think about when you don’t think about cooking?
Definitely about dancing!
What is the best thing about studying at Gasma?
I think that the best thing about Gasma is its multicultural environment, one that makes me learn more about different cultures and cuisines. Moreover, I would definitely point out the beautiful weather 24/7, the nice beaches and the «take-it-easy» way of living in Castellón.