Dumplings, Croquettes, Patties – Preparatory Workshop for the Rog Expo Opening

Dumplings, Croquettes, Patties – Preparing Treats for the Community Table at the RogExpo Opening

In this workshop, participants will work with mentors to prepare a selection of dishes (bite-sized treats) that will be part of the community table and refreshments at the RogExpo 2025: Borders and Frictions opening, on Wednesday, 12 November 2025, at 7:00 PM at Center Rog.

Dumplings, croquettes, and patties exist in almost every culture around the world. In this preparatory workshop, we will explore through food how similar dishes cross borders while reflecting local particularities. It will be a culinary dialogue between traditions — and a delicious one at that.

We invite you to the workshop, where you will have the opportunity to contribute to the large communal table and experience how collaboration and creativity can push boundaries and turn friction into something new.

Participants will learn the basic techniques of dough shaping, filling, and breading. We will work in groups, creating a variety of dishes and preparing savory bite-sized treats. Special emphasis will be placed on teamwork, exchanging experiences, and sharing tips from different culinary traditions.

Additionally, participants will gain practical culinary skills: how to make dough for different types of dumplings, how to use leftover bread for patties, how to prepare crispy croquettes from porridge, and how to store dishes for later use (e.g., freezing). Beyond techniques, we will also explore the importance of sustainable ingredient use and the cultural diversity of simple dishes.

Did you know?

The first potato croquettes appeared in France in the 18th century as a way to use leftover mashed potatoes. From there, they quickly spread across Europe and became part of the culinary traditions of many cultures. Similarly, dumplings are known in Slovenia in both savory and sweet forms, while in Asia they have even been used for medicinal purposes. In China, dumplings were initially made to treat frostbite, shaped like ears and filled with healing herbs. Dumplings and croquettes are therefore more than food — they are a reflection of culture, ingenuity, and tradition that connects people across time.

About the Mentor:

The workshop will be led by Tereza Poljanič, author of three cookbooks, host of the show Zdravo, Tereza, and founder of the brand Tereza's Choice. Tereza is a dedicated fermentation researcher who has honed her skills through years of independent study and experimentation. She has also shared her unique expertise at the Michelin-starred restaurant Knystaforsen in Sweden, where she used fermentation and foraged wild plants and fruits to create extraordinary non-alcoholic fermented combinations that perfectly complemented fine dining dishes. Additional mentors from the food lab team will also be present.

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Participants should gather 15 minutes before the scheduled start in the entrance hall of Center Rog. Please store your personal belongings in the lockers provided by the mentor. Do not be late, as this disrupts the workflow. In case of lateness, entry to the food lab cannot be guaranteed.

The program will be conducted in Slovenian, except where indicated otherwise.
The program is intended for participants aged 14 and above, except where indicated otherwise.

In case of cancellation, you will be notified two days before the scheduled start. Fees are non-refundable, and rescheduling is not possible. Participation may be transferred to another person, provided you notify us at least 24 hours in advance at kuhanje@center-rog.si.

We look forward to your company and to creating together!