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Šest uokvirenih fotografija s treninga: chefovi u plavim jaknama rade u kuhinji i slažu tanjure

PROFESSIONALS, IT IS TIME FOR A NEW LEVEL: ŠKMER presents the fullest programme of culinary training in the region for the 2026/2027 season

 ŠKMER Kuharska Akademija (ŠKMER Culinary Academy) brings a series of exclusive programmes for the end of 2026 and the start of 2027. Among the many new courses and advanced trainings for professionals, one draws special attention. It is a new programme for cooks who work on boats, called “Yacht Chef”.

The association ŠKMER (Association of Chefs from Mediterranean and European Regions) again makes Split a centre of culinary excellence and training in the region this autumn. A new cycle of intensive practical courses starts in November this year. It runs to the end of March 2027. The Academy opens its doors to cooks, pastry chefs, team leaders and investors who want to learn the newest culinary trends in the world.

Every programme is built fully around practical work, so called hands-on training. The courses run in a space at Spinut in Split with top quality technical equipment. Licensed chefs and respected international lecturers mentor the participants directly.

From high French cuisine to Japanese sushi

The training season starts on 9 November with the prestigious Master of Culinary Arts programme. It is inspired by the precision of French gastronomy and by the cooking style of the famous Alain Ducasse. Right after it comes the legendary multi-day modular course Mediterranean Culinary Arts (MCA). It has already shaped generations of successful chefs in the region. This two-week intensive course brings together the tradition of Mediterranean cooking and the newest gastronomic trends in the world. Participants learn modern food preparation techniques, sous vide cooking and plate presentation (The Art of Plating). The course also covers elements of molecular gastronomy, menu development, and the nutritional properties and seasonality of ingredients.

The programme rests on the principles of haute cuisine – cooking at the highest world standards. In that kitchen, precise execution, work organisation and flawless presentation matter equally.

The permanent programme leaders are Željko Neven Bremec, Petar Vlak, Ivana Bradarić and Hrvoje Zirojević. Guest experts in nutrition and special dietary regimes join them, along with leading Croatian pastry chefs.

The full calendar also makes a special place for the completely new Train the Trainer programme. It is designed for team leaders, mentors and teachers in hospitality schools. The goal is to standardise how knowledge is passed on and to modernise teaching skills in the kitchen.

Anyone with a taste for a specific gastronomic genre can choose between three-day and four-day specialisations. The calendar holds Street food akademija (Street Food Academy) and Akademija tjestenine (Pasta Academy). It also holds the much sought after Sushi Chef programme, which joins Asian fish filleting techniques with Mediterranean ingredients.

Pastry and management as the key to profitability

Gastronomy is more than cooking. So the ŠKMER programme Executive Chef looks at the business side of hospitality. It covers profitable menus, recipe costing (food cost) and waste management through the zero waste concept.

A large part of the calendar goes to the sweet side. The courses are Pastry Arts, Akademija slastica (Academy of Sweets), Restoranski deserti (Restaurant Desserts) and the specialised Akademija sladoleda (Ice Cream Academy). Participants travel from the basic chemistry of pastry work to complex desserts with many components. Those desserts meet the standards of Michelin restaurants.

Just before the spring season starts, participants can also take intensive training for Doručak a la carte (A la Carte Breakfast). The modern Akademija grilla (Grill Academy) covers work on closed grills such as the Big Green Egg. Advanced training for Pizza Chef covers long dough fermentation and making gourmet pizza.

Places are strictly limited

ŠKMER points out that the number of participants in each programme is strictly limited. That way every participant gets their own work station and the full attention of the mentors. All programmes take place on the premises of ŠKMER Kuharska Akademija at Jobova 2 in Split.

You can find all information on detailed timetables, enrolment conditions and remaining free places on the official website www.skmer.hr. You can also ask by e-mail at info@skmer.hr.

TRAINING SCHEDULE AND DATES 2026/2027

  • Master of Culinary Arts: 9–12 November 2026 (Mon–Thu, mornings 9:00–15:00)
  • MCA (Mediterranean Culinary Arts): 16–17, 19–21 and 23–27 November 2026 (Mon–Fri mornings 9:00–15:00, plus Saturday 21 November)
  • Pastry Arts: 16–17, 19–21, 23–28 November 2026 (Mon–Fri afternoons 16:00–21:00, plus Saturdays 21 and 28 November, mornings 9:00–15:00)
  • Street food akademija (Street Food Academy): 30 November – 3 December 2026 (Mon–Thu)
  • Akademija tjestenine (Pasta Academy): 7–9 December 2026 (Mon–Wed)
  • Akademija slastica (Academy of Sweets): 11–22 January 2027 (Mon–Fri afternoons 16:00–21:00, plus the weekend of 16–17 January, Sat–Sun mornings 9:00–15:00)
  • Train the Trainer (new programme): 11–15 and 18–22 January 2027 (Mon–Fri, mornings 9:00–15:00)
  • Executive Chef: 25–28 January 2027 (Mon–Thu, mornings 9:00–15:00)
  • Sushi Chef: 1–3 February 2027 (Mon–Wed, mornings 9:00–15:00)
  • Yacht Chef Slastice (Yacht Chef Sweets): 11–13 February 2027 (Thu–Sat, mornings 9:00–15:00)
  • Doručak a la carte (A la Carte Breakfast): 15–18 February 2027 (Mon–Thu, mornings 9:00–15:00)
  • Restoranski deserti (Restaurant Desserts): 22–25 February 2027 (Mon–Thu, mornings 9:00–15:00)
  • Akademija grilla (Grill Academy): 1–3 March 2027 (Mon–Wed, mornings 9:00–15:00)
  • Pizza Chef: 8–11 March 2027 (Mon–Thu, mornings 9:00–15:00)
  • Yacht Chef 15–18 March 2027 (Mon–Thu, mornings 9:00–15:00)
  • Akademija sladoleda (Ice Cream Academy): 22–24 March 2027 (Mon–Wed)

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