Radiološki inženir danes goji rastline, ki končajo v Michelinovih restavracijah

A medical imaging engineer who once pursued a career in healthcare has turned his attention to cultivating edible plants that end up on the menus of top-rated Croatian restaurants and in cocktails served at elite bars. Ilija Jurić, a graduate of medical engineering, spends his days among microgreens, edible flowers, and exotic herbs that eventually make their way onto plates in Michelin-starred establishments and into drinks at high-end bars. Despite completing his medical education, he says choosing between hospital work and agriculture was far simpler than it might seem. "I grew up around greenhouses because my parents have been in agriculture all their lives," Jurić explained. "I saw both the beautiful and difficult sides of this work, springtime with income and winter survival. From them, I learned how much can be achieved through hard work and sacrifice, but also how demanding this job can be." His parents did not want him to follow in their footsteps. "They strongly wanted me not to go into what I'm doing today, so I finished secondary school and studied to become a medical imaging engineer. But throughout high school and university, I actively participated in managing our family's agricultural business, planning production and sales," he said. After completing his internship, he made a decision that would change his life. "I didn't want to have a Plan B," Jurić added. "After finishing my internship, I had to decide whether I'd wear white coats or muddy boots. I didn't want to do both because I believe you must give yourself fully to something without a backup plan. I think I chose the harder path, but I am happier today." His love for unusual plants did not develop overnight. As a high school student, while his family's farm sold seedlings, he began introducing unusual tomatoes and aromatic plants among traditional varieties. "We sold seedlings at the market, and I loved black, yellow, and pear-shaped tomatoes. At one point, we had more than ten types of basil with different aromas, and I thought it would be great to offer them to bars," he said. That hobby led to the creation of Tukan Greens, a brand under which he combines microgreens, edible flowers, and exotic leaves. "The biggest challenge wasn't growing the plants, but finding the first customers," Jurić said. "I was most worried about how to reach those popular bars and restaurants with Michelin stars, because I didn’t know anyone who went to such places." However, he decided to take a risk that many wouldn't. "He realized that often we create unnecessary barriers for ourselves, so he simply called the bartender of the best bar at that time and arranged a meeting. He impressed him and several others present, and since that circle was very connected, the following day he already had three new meetings." Today, his products are part of the offerings of numerous restaurants and cocktail bars. In addition to Tukan Greens, his family runs a seedling production under the brand Anto Jurić - Seedlings, named after his father, working with garden centers, nurseries, and gardening stores across Croatia. "We see a very interesting trend, exactly my generation, millennials, increasingly grow their own tomatoes, peppers, and chard. I think this trend will only continue to grow," he believes. The plants offered by Tukan Greens today are divided into three categories, microgreens, edible flowers, and specialty leaves, and some of these plants surprise even professional chefs. One of them is Buzz Button, a flower bud that causes tingling sensations on the tongue and a prickling feeling, while Dushi Button has an intense sweet taste. There's also Hyogo Leaf, a Japanese leaf with citrusy aroma, Salty Fingers, a plant whose leaves naturally have a salty taste, and Cuban oregano, whose scent blends oregano and mint notes. "Microgreens are the unsung heroes of the food world," Jurić said. "Many see them as decoration on a plate, but their value is much greater. They're young shoots of plants harvested just after they sprout.