Jarek Kasar (AKA Chalice) will also sing and rap, entertaining the crowd at Tartu College with wordplay and adventurous songwriting.
But that still leaves the question of what will fill the plates and glasses of those attending. VEMU has shared the menu, but read below to get to know the man behind it, Chef Joel Ostrat.
Vincent Teetsov: Your approach to food has several different angles — overseeing the Gustav café and pastry chain, numerous restaurants, menu and product development, hosting meals, and the TV show Joel Ostrat’s Big Dinner. Which format do you feel represents your style the most as a chef?
Joel Ostrat: My show Joel Ostrati suur õhtusöök probably shows me in the most authentic way. In this show, you’re seeing me just as I am.
“I'm fascinated by dishes with history — the classics — but when I make them, I still add a bit of who I am.”
(Joel Ostrat)
VT: How would you describe your style and mission as a chef?
JO: I'm the kind of guy who likes challenges and complex situations. This is how I develop both as a chef and as a person. I can't just be stuck where I am right now. I need challenges. When I started out, I was a simple and aspiring young chef who tried to cook everything. Now I’ve found my path and try to do things with soul. I love Italian and French cuisine. I'm fascinated by dishes with history — the classics — but when I make them, I still add a bit of who I am.
VT: There are several points that demonstrate your love for Italian culture, between your involvement with the Pazzo and Kolm Tilli restaurants and filming a food and travel show in Emilia Romagna. What is your favourite thing about Italy?
JO: Italy is a convenient and quick vacation destination. It’s easy to go there and it’s a great place to enjoy everything. It's hard to single out one thing, because Italy truly is bursting with good food, history, and great people. Everything is there for a combination of relaxation and enjoyment.
VT: Which moment in your life was the most powerful in making you the chef and food lover that you are?
JO: I'm certain it was a moment in my childhood when I first felt that “push”, when something was planted into my subconscious. As has been said before, I don't want to achieve anything easily, but rather, through strength and a bit of tension. So, from my childhood onward, I’ve been seeking out these kinds of moments. At the age of 22, I had opened my own café, which was also a sign that I wanted and could achieve my goals quickly.
“…we Tartu people create the spirit of Tartu together, with our different ideas.”
(Joel Ostrat)
VT: One restaurant that you work with is Werner Kohvik, something that many Estonians associate with the feeling or spirit of Tartu. What is the spirit of Tartu to you personally?
JO: The spirit of Tartu is something that hasn’t been accurately captured in words over the years. For me, the spirit of Tartu is the collection of different people and the energy. In other words, we Tartu people create the spirit of Tartu together, with our different ideas. I have also been recognized, for example, with the spirit of Tartu label [EE: Joel is an ambassador for Tartu 2024]. After all, this is the power that we tartlased have.
VT: How did you communicate that essence with food and beverages?
JO: Food and drink are part of culture. They fit and go with pretty much everything. Our cafés and restaurants contain energy and people who create the whole, the spirit of Tartu.
VT: If you had to choose one ingredient from a market to prepare an entire meal around, which ingredient would it be?
JO: Garlic.
VT: Can you tell us about the menu you’ve prepared for the fundraising evening?
JO: A menu of my favourites has been put together. This includes many dishes that I have served a lot. At the same time, there are distinct Estonian flavours and an Estonian atmosphere to the menu.
VT: What excites you most about bringing your culinary talents “on the road” to a Canadian event and Estonian diners in North America?
JO: It excites me that there is something ahead that is unknown. Cooking in a foreign country and in a foreign kitchen is always such an exciting and new experience. There is something to look forward to. A challenge. And I like difficult challenges.
This interview has been edited and condensed.
