DK- Hospitality Consulting Group

30/07/2026

24/07/2026

🇷🇸 СРПСКА САРМА 🇷🇸

Једно од најпознатијих јела српске традиционалне кухиње.

Сочни листови киселог купуса пуњени мешаним млевеним месом, пиринчем, луком и зачинима, лагано кувани са димљеним ребрима и сувим месом, стварају богат укус који се памти. Сарма је више од јела – она је симбол породичног окупљања, празничне трпезе и српског гостопримства.

📍Рецепт и илустрација: DK TEAM by Djordje Kostic

01/07/2026

Koren – Gde tradicija ima ukus.

24/06/2026

Regardless of borders and differences, the chef’s white jacket speaks a universal language of knowledge, professionalism, and friendship.
I am happy and proud to have had the opportunity to represent Serbia in Uzhhorod, to promote Serbian gastronomy, and to deliver lectures and a masterclass for colleagues, students, professors, and university rectors on modern hospitality management, strategic development, and sustainable business practices.
It was a special honor to convey greetings from our colleagues at the Faculty of Sciences – Department of Gastronomy in Novi Sad, as well as from colleagues of the Culinary Federation of Serbia and the World Association of Chefs' Societies (Worldchefs).
Young professionals eager to learn deserve our support, because it is through education, the exchange of experience, and professional friendship that we build a better future for our profession.
My sincere thanks to our hosts for their hospitality, trust, and warm welcome. I will carry with me wonderful memories of this visit and the people I had the privilege to meet.
Chef Đorđe Kostić
Honorary President of the Culinary Federation of Serbia
Worldchefs Certified Judge
Lifetime Honorary Member of Worldchefs

22/06/2026

MISCONCEPTIONS AND THE TRUTH
Dear colleagues,
In an effort to obtain a clear understanding of the growing number of private organizations using the title "Master Chef" and awarding titles, sashes, medals, and certificates, I recently reached out to a highly respected chef and senior Worldchefs official.
The response I received was clear: professional reputation cannot be bought, nor can it be obtained through membership fees. It is built over many years through education, hard work, experience, achievements, mentoring, and contributions to the profession.
For this reason, I believe it is important to draw attention to practices that create confusion, especially among young chefs who are just beginning their careers.
Today, there are various private associations and clubs that operate through paid memberships while awarding titles, medals, sashes, and different forms of recognition. In some cases, these systems also encourage members to recruit new participants in exchange for financial benefits. Such models often resemble pyramid or multi-level membership structures rather than serious professional organizations based on recognized professional standards and merit.
What is particularly concerning is that young professionals may be led to believe that professional status can be achieved by purchasing membership, a sash, or a title. This is a serious misconception.
The truth is simple: there are no shortcuts to professional recognition. No sash, medal, title, or certificate can replace years of hard work in the kitchen, continuous education, competition achievements, leadership experience, and meaningful contributions to our profession.
I also believe that Worldchefs members, and especially certified Worldchefs judges, should be mindful of the reputation of the organization they represent. Appearing at events organized by private associations while wearing official Worldchefs uniforms and insignia may create the impression that Worldchefs officially endorses those organizations and their activities, which is not necessarily the case.
It is important to understand the difference between an internationally recognized professional organization that represents national chefs' associations and operates according to established professional standards, and private organizations that independently establish their own membership criteria, titles, and recognition systems.
Everyone has the right to establish private associations and clubs. However, the public and young professionals have the right to be clearly informed about the difference between private initiatives and internationally recognized professional organizations.
Our profession deserves integrity, professionalism, and respect. It is our responsibility to pass on the right values to future generations: knowledge, hard work, discipline, ethics, and continuous improvement—not the illusion that professional authority can be purchased.
A chef's reputation is not carried on a sash around the neck. It is carried through knowledge, character, achievements, and the respect earned throughout a professional lifetime.
Kind regards,

Djordje Kostic
Honorary Lifetime Member of WACS, WACS Judge, Honorary President of the Chefs Association of Serbia

16/04/2026

Zlatar – simbol propadanja umesto razvoja
Više od 10 godina hotel Zlatar na Zlataru (opština Nova Varoš) stoji zapušten i prepušten propadanju. Nekada je to bio arhitektonski izuzetno osmišljen objekat, savršeno uklopljen u prirodno okruženje.
Hotel je raspolagao kapacitetom od oko 300 soba i mogao je da primi više od 600 gostiju. Imao je bazen, više konferencijskih i banket sala, kao i sportske terene – sve što je potrebno za ozbiljan turistički i kongresni razvoj.
Danas, umesto da bude pokretač turizma, ovaj kompleks je simbol nebrige i lošeg upravljanja.
Postavlja se jednostavno pitanje:
Zašto nadležni ne uvedu obavezu da novi vlasnik, nakon kupovine, u razumnom roku (na primer do 5 godina) mora da adaptira objekat i stavi ga u funkciju?
U suprotnom – oduzimanje prava i raspisivanje novog javnog konkursa za investitora koji zaista zna i želi da razvija turizam.
Ovako, prodajom bez odgovornosti, uništavamo:
kulturno i arhitektonsko nasleđe
turistički potencijal Zlatara
ugostiteljstvo koje iz dana u dan propada
Dok turistička organizacija i rukovodstvo opštine Nova Varoš ćute – Zlatar danas jedva da ima desetine gostiju. Sve je zatvoreno, zapušteno i čeka „neko bolje vreme“.
Ali pitanje je:
Ko će to vreme dočekati i ko će ga stvoriti?
Vreme je da se turizmom, hotelijerstvom i ugostiteljstvom bave obrazovani i stručni ljudi sa iskustvom – a ne da ovakvi potencijali nestaju pred našim očima.

10/04/2026

📍 Beograd

U Srednjoj turističko-ugostiteljskoj školi u Beogradu održan je master klas „Ukusi azerbejdžanske kuhinje“, koji je okupio učenike, nastavnike i goste iz Azerbejdžana.

Učenici su imali priliku da uče od iskusnih stručnjaka predvođenih Namikom Mammadovim, uz podršku šefa kuhinje Mikhaila Kozlova i Turalа Guliyeva, specijaliste za pripremu mesa na mangalu.

Tokom radionice pripremana su tradicionalna jela azerbejdžanske kuhinje, među kojima su:
– plov (nacionalno jelo Azerbejdžana)
– dolma u listovima vinove loze
– ljulja kebab

Posebna vrednost ovog događaja bila je direktna razmena znanja i iskustva između profesionalaca i budućih kuvara.

Master klas je realizovan u organizaciji Đorđa Kostića i predstavlja još jedan primer uspešne saradnje i povezivanja kroz gastronomiju.

31/03/2026

Sa velikim zadovoljstvom prisustvovao sam 4. regionalnoj hotel housekeeping konvenciji, održanoj u Radisson Collection Hotel, Old Mill Belgrade.
Posebno mi je značajno što sam ove godine prvi put učestvovao kao panelista, u društvu vrhunskih profesionalaca i kolega — Rade Samčević, Dejan Pejčinović, Ljilja Rebronja, Tanja Perović i mnogi drugi.
Razmena znanja, iskustava i ideja na ovakvim događajima ima ključnu ulogu u unapređenju standarda u hotelijerstvu. Za mene, ovakvi susreti predstavljaju više od profesionalnog angažmana — oni su izvor inspiracije, novih perspektiva i dugoročnih saradnji.
Zahvalan sam na poverenju, podršci i prilici da budem deo ove priče. Radujem se budućim susretima i novim izazovima.