A graduate of HRC Culinary Academy’s Associate Degree in Culinary Arts, Chef Nicolae Crăciun built his foundation through the academy’s intensive international program, which combines hands-on training, contemporary culinary techniques, business education, and paid industry internships across Europe and the USA. Those formative years marked the beginning of a career that would later take him through some of Europe’s most demanding kitchens.

Today, Chef Crăciun is the founder of Cimbru Author in Cluj-Napoca, Romania and a proud member of JRE-Jeunes Restaurateurs. His cuisine is defined by seasonality, identity, respect for ingredients, and a modern approach to conscious cooking.

An Exclusive Masterclass

On May 26, Chef Crăciun returned to HRC Culinary Academy to lead an exclusive masterclass for current students, sharing his experience and philosophy on ingredient-driven cuisine, whole product utilization, and the importance of purpose and clarity in modern gastronomy.

A 6-Course Dinner

The following evening, on May 27, Chef Crăciun joined Talents Restaurant, the training restaurant of HRC Culinary Academy, to present a special JRE Guest Chef Dinner in Sofia under the concept “Less Waste. More Flavor.” The dinner showcased conscious kitchen decisions, refined technique, and the creation of depth of flavor without unnecessary complexity.

Menu

• Butter | duck fat | crispy skin | bread

• Spinach | egg | aged Transylvanian cheese

• Crayfish | asparagus | shell sauce

• Duck | spring potatoes | jus

• Baba | whey | strawberry | rhubarb

Chef Crăciun’s return to HRC Culinary Academy reflected the values shared by both HRC and JRE: mentorship, craftsmanship, sustainability, and the responsibility of experienced chefs to inspire and support the next generation. It was also a meaningful full-circle moment, with a former student returning as a JRE chef to give back to the school where his journey first began.