Monika Varšavskaja was born and raised in Estonia. She moved to Paris in 2017 to study art. After residencies in Domaine de Boisbuchet and Château de la Haute Borde in France, she continues to work as a chef and caterer, drawing inspiration from her Baltic-Slavic roots. You can see her creations @cuhnja on Instagram.
Photography by Silver Mikiver and from Monika's personal archive. Big thanks to legendary Energia Kohvik!
Age, education, where You were born and where you live?
I am 27 years old, born in Tallinn, the capital of Estonia. Been living in Paris for 7 years now, where I moved back then for my studies at École Nationale Supérieure des Arts Décoratifs.
Describe your childhood.
I lived with my mom at my grandparent's place. I spent a lot of time with my grandparents, they taught me a lot. I spent summers in our datcha in Kurtna and in another countryside house with another grandma in Võsu. There were chickens and cows. I loved feeding the chickens, and I despised fresh, warm cow milk. I was a very happy kid.
When did You first become interested in art?
I don’t remember a specific moment when I became interested in art—it was more of a gradual attraction. I always felt disconnected from subjects like math and physics etc, and I was drawn to cultural activities, organizing events, and being involved in creative projects during school.
How did art and cooking become united for You?
For me, cooking is very much an artistic craft. It combines a foundation of knowledge and technique with space for creativity and improvisation.
How did You first feel about Paris, and how do you feel about it now?
When I first arrived in Paris, I didn’t speak French well, so dealing with administrative tasks felt overwhelming. But I was excited and curious. I spent a lot of time alone, which was important for learning how to enjoy solitude and grow. Now, Paris feels like home, and I appreciate its creative energy and people.
What are your biggest success stories and flop stories so far?
My biggest success has been finding a career that blends my creative passions with practical skills. I could consider a 'flop' in my early work when I tried to juggle too many projects at once and ended up burning out. It taught me the importance of pacing myself and focusing on quality over quantity.
How does Your typical day look?
It varies a lot. I work a lot from home, where my studio is, but I also spend my days on event venues, visiting spaces, meetings, and on sets. I like the flexibility my work allows - I enjoy a walk and lunch outside on Mondays or going to the cinema in the morning or afternoon.
What fuels You creatively and career-wise?
Going to Estonia is always very fueling. Curiosity, research, discovery.
Who do you look up to in Your field?
People who don't let aesthetics rule their practice, whose work goes beyond aesthetics.
What makes an event/performance a success? Do you have any metrics for it?
Success can mean different things to different people involved in an event. For me, it’s about the happiness of the guests, the smooth execution of logistics, and the sense of pride I feel in the final result. A good event should leave everyone feeling fulfilled and surprised, including myself.
How collaborative are you, is it easy for You to work in a team or are you better off alone?
I used to have the mindset of 'I can do everything myself' and struggled to trust. But I’ve learned the value of collaboration, and now I love working with a team. Trusting others and exchanging ideas has led to richer, more beautiful results and brings a lot of joy to the process.
Social media, how do you feel about it?
It is a great tool, but it shouldn't dominate your practice.
Who's opinion matters to you?
My friends. They are all in different creative fields and often have valuable insights.
Are you good at taking in criticism?
I’ve developed a strong radar for identifying constructive criticism versus feedback that’s less helpful, like blowing hot air. Over the years, I've learned to embrace constructive criticism, as it has been important in my growth and improvement.
What are your favorite childhood foods?
Cabbage pie, manna foam, kohuke :)
Weirdest/most amusing things about Estonia in your mind?
Mythical nature/forest creatures.
Are you a practical person or more of a dreamer?
I think I have a good balance with it. I’m very ambitious and good at imagining what I want to achieve, but I also have a strong sense of pragmatism that helps me turn those dreams into reality.
How do You keep yourself interested in what You do?
By aligning my work with my values. The exchange of ideas with people surrounding me.
Your guilty pleasure snack?
I don't really have guilty pleasures; I don't feel guilty if it gives me pleasure.
Beets or carrots?
Beets.
Give Trickster a recipe!
I got recently fascinated by the sea buckthorn and brought back some pure sea buckthorn juice from Estonia to do some tests.
Sea buckthorn white chocolate dessert
250ml sea buckthorn juice
160g white chocolate (for cooking)
200ml cream
2 tbsp sugar
1 spring of fresh rosemary
2 tbsp gelatine powder
Pour the cream into a small pot with rosemary spring. Heat the cream until nearly boiling, mix in the sugar to dissolve, then take off the heat. Leave on a side to infuse. In the meantime, melt the white chocolate in a water bath. Take the rosemary out of the cream. Pour gradually the sea buckthorn juice in the cream while whisking, add melted white chocolate and whisk everything together. Add gelatine powder (the one I have at home doesn't require hot liquids), mix well. Pour in dessert glasses/cups and leave in the fridge to set for at least two hours.
