# Mise en place života ||||| The Mise en Place of Life  | David Šimunić | TEDxBelgrade

Source: https://www.youtube.com/watch?v=enNao-iSsgo
Recap page: https://rapidrecap.app/video/enNao-iSsgo
Generated: 2025-12-02T17:07:05.89+00:00

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## Quick Overview

Chef David Šimunić, inspired by his father's diverse career in architecture, photography, and art, developed his own culinary philosophy, "Moj put, moja pravila" (My way, my rules), which merges French technique with minimalist elegance, leading to his recognition as Gault & Millau Chef of Tomorrow in 2022.

**Key Points:**
- Šimunić's culinary philosophy, "Mise en place života" (The Mise en Place of Life), blends French technique with minimalist elegance, reflecting his artistic upbringing.
- His father influenced him as a designer, photographer, filmmaker, and artist, leading to Šimunić applying these creative disciplines to cooking.
- The speaker spent time studying Russian cuisine, specifically the preparation of Russian salad (Olivye), which he found far more complex than initially perceived.
- He realized that the presentation structure of his dishes, like the 8-piece tasting menu shown, needed to be as meticulously organized as architectural blueprints or life's schedule.
- Šimunić received the Gault & Millau "Chef of Tomorrow" award in 2022 for his restaurant Salon 1905 in Belgrade.
- He emphasizes that the core of his cooking involves meticulous organization (mise en place) for every dish, ensuring every element has its precise place and purpose.

![Screenshot at 00:18: David Šimunić is introduced on screen as the speaker, identifying him as the Chef whose talk title translates to 'Mise en place of life,' suggesting a focus on structure and preparation in his culinary philosophy.](https://ss.rapidrecap.app/screens/enNao-iSsgo/00-00-18.png)

**Context:** David Šimunić, a chef, delivers a TEDxBelgrade talk titled "Mise en place života" (The Mise en Place of Life). He draws parallels between his structured approach to gastronomy and the diverse, creative careers of his father, who was an architect, photographer, and visual artist. Šimunić explains how he applies principles of design, precision, and organization from these fields into his cooking, ultimately leading to his recognition by Gault & Millau.

## Detailed Analysis

David Šimunić explains that his unique culinary approach, which he terms "Mise en place života" (The Mise en Place of Life), is deeply influenced by his father, who was a jack-of-all-trades (architect, photographer, filmmaker, artist). He integrates French technique with minimalist elegance into his cooking. Šimunić recalls that his father's influence led him to seek structure even in seemingly chaotic areas, such as his early interest in punk rock concerts and later, his exploration of Russian cuisine, where he discovered the complexity of dishes like Olivye salad. He learned that precision in preparation is paramount, citing the example of meticulously planning the placement of every component on a dish, similar to laying out architectural plans. He shows an image of his 8-piece tasting menu, where each element, from the cheese skewer to the final dessert, has a specific, intentional role, much like the elements in a Mondrian painting. He stresses that he consciously avoids the common recipe or simple instructions, instead seeking a holistic approach where structure and emotion guide the creation process. This dedication to precision and artistry resulted in him receiving the Gault & Millau "Chef of Tomorrow" award in 2022 for his restaurant, Salon 1905, in Belgrade, demonstrating that his organized approach to life and food works effectively.

### Inspiration and Philosophy

- Inspired by his father's diverse creative roles (architect, photographer, artist)
- Philosophy merges French technique with minimalist elegance
- Talk title is "Moj put, moja pravila" (My way, my rules).

### Culinary Exploration

- Discusses learning about Russian cuisine, specifically the complexity of Olivye salad
- Mentions learning precise drawing techniques in architecture school
- Compares his structured plating to the work of Mondrian.

### The Tasting Menu

- Shows an 8-piece tasting menu with specific components (cheese/rosemary, purple element, red cube, chocolate cylinders, yellow sphere, etc.)
- Each element has a purpose, linking to concepts like psychology, science, and emotion.

### Recognition and Conclusion

- Received Gault & Millau "Chef of Tomorrow" award in 2022 for Salon 1905 in Belgrade
- Concludes that his highly organized approach (mise en place) is essential for success in his culinary work.

![Screenshot at 00:04: Opening graphic showing a glowing red neon line forming an archway, symbolizing a path or entry point.](https://ss.rapidrecap.app/screens/enNao-iSsgo/00-00-04.png)
![Screenshot at 00:18: Title slide displaying the presentation title "Moj put, moja pravila" \(My way, my rules\) alongside the TEDxBelgrade branding.](https://ss.rapidrecap.app/screens/enNao-iSsgo/00-00-18.png)
![Screenshot at 00:35: Speaker David Šimunić standing on stage next to a screen showing an array of culinary tools, likely knives, illustrating the need for precision.](https://ss.rapidrecap.app/screens/enNao-iSsgo/00-00-35.png)
![Screenshot at 01:22: Slide showing the words "CRTANJE PRECIZNOST" \(Drawing Precision\) on the screens, emphasizing the connection between art/design and his work.](https://ss.rapidrecap.app/screens/enNao-iSsgo/00-01-22.png)
![Screenshot at 03:16: Slide showing a vintage photograph of a group of young men, including his father, related to his early musical influences \(punk rock bands\).](https://ss.rapidrecap.app/screens/enNao-iSsgo/00-03-16.png)