Pod pritiskom društvenih očekivanja često sami sebe svodimo na jednu “kutiju” ili “etiketu” iako nas oblikuje pravi spektar interesa i talenata. No upravo je svestranost često ono što nas najviše definira. Dokaz da se upornost u njegovanju različitih strasti itekako isplati jest Nataly Ospina – profesionalna slastičarka, content kreatorica i voditeljica s više od deset godina iskustva u kulinarskom svijetu
Svoje je umijeće usavršavala u Milanu, nakon čega je radila u brojnim kuhinjama i slastičarnicama, uključujući i restorane s Michelinovim zvjezdicama. Nataly Ospina nedavno je predstavila svoju dugoiščekivanu kuharicu, “The Art of Aphrodisiac Cooking” – luksuznu zbirku koja spaja talijansku i latino inspiriranu kuhinju s prepoznatljivim dodirom elegancije i strasti. Ono što je započelo kao osobno putovanje dijeljeno na društvenim mrežama preraslo je u globalnu zajednicu s milijunima pratitelja, zbog čega je ovo izdanje značajna prekretnica. Kroz ovu kuharicu Nataly odaje iskrenu počast svojoj publici – onima koji su je pratili, kuhali zajedno s njom i bili nadahnuti njezinom jedinstvenom kulinarskom vizijom.
Strast prema slastičarstvu dovela ju je do pokretanja vlastitog brenda Dulcey London, fokusiranog na plant-based i bezglutenske cheesecake recepte. Paralelno, Nataly njeguje i jedinstvenu estetiku koja dolazi do izražaja u njezinom radu i stvaranju digitalnog sadržaja.
S Nataly smo razgovarali o svestranosti, profesionalnim izazovima, novim počecima i osobnoj definiciji uspjeha.
Nataly, iza tvoje ljepote, senzualnosti i lakoće pred kamerom krije se ozbiljan profesionalni put. Studirala si u Italiji i radila u kuhinjama svjetske klase. U kojem si trenutku shvatila da je tvoja strast prema kuhanju tvoj pravi poziv? Koje iskustvo je za tebe bilo najtransformativnije – i što te naučilo?
Vjerujem da je moja strast prema kuhanju oduvijek bila dio mene. Već oko šeste godine života osjećala sam prirodnu povezanost s hranom, posebno s umjetničkim svijetom slastičarstva i dekoracija torti. Ipak, shvatila sam da će to postati moj životni put kad sam imala nekih 15 godina. Neprestano sam gledala kulinarske emisije i sanjala o tome da budem dio tog svijeta. Za mene je pripravljanje deserata oduvijek bilo oblik umjetnosti i emocionalnog izražavanja.
Jedno od najtransformativnijih iskustava dogodilo se dok sam studirala slastičarstvo i sanjala o radu u poznatoj ružičastoj slastičarnici u Londonu. Nakon što sam poslala hrpu prijava bez odgovora, odlučila sam otići tamo osobno i zatražiti priliku. Bila sam iznimno sramežljiva, ali moj san bio je jači od straha. Ubrzo sam dobila stažiranje i počela raditi i u kuhinji i na njihovoj akademiji. To iskustvo naučilo me da hrabrost i odlučnost mogu otvoriti vrata koja se čine nemogućima otvoriti te da strast uvijek mora biti jača od straha.
Rad u okruženju s Michelinovim zvjezdicama zahtijeva popriličnu disciplinu i unutarnju snagu. Jesi li imala trenutke kad si sumnjala u sebe – i što ti je pomoglo da nastaviš dalje?
Da, apsolutno. Rad u restoranima s Michelinovim zvjezdicama zahtijeva ne samo tehničku preciznost nego i iznimnu fizičku i emocionalnu snagu. Bilo je trenutaka kad sam se pitala je li takav intenzivan način života održiv, posebno kao žena koja razmišlja o ravnoteži, privatnom životu i budućnosti. Radni sati bili su dugi, pritisak stalan, a vremena za sebe bilo je vrlo malo.
Ono što me održalo bila je ljubav – ljubav prema zanatu, disciplini i ljepoti stvaranja nečega smislenog kroz hranu. Bila sam mlada, strastvena i duboko posvećena svom snu, a ta strast dala mi je snagu da nastavim čak i u najtežim trenucima.
Prošla si kroz prisilnu pauzu u radu zbog bolesti. Kako je to razdoblje promijenilo tvoj odnos prema uspjehu i tempu života? Što ti je pomoglo da zadržiš motivaciju i vjeru u sebe u vrijeme kad su tvoj uobičajeni ritam i profesionalna aktivnost bili narušeni?
Kad me bolest prisilila da se udaljim od profesionalnih kuhinja, moj svijet odjednom je stao. Morala sam izgraditi svoj život ispočetka, bez stabilnosti, bez sigurnosti i bez znanja o tome kako će budućnost izgledati. To je bilo jedno od najranjivijih razdoblja u mom životu.
Društvene mreže postale su moj neočekivani drugi početak. Za razliku od mnogih drugih, uspjeh nije došao preko noći – bio je to spor i neizvjestan put. Na početku mi je najbolja prijateljica pomagala snimati i montirati videe jer nisam imala iskustva. S vremenom sam shvatila da sve moram naučiti sama i korak po korak izgradila sam novi put.
Nikad nisam odustala. Ovo iskustvo duboko je promijenilo moj pogled na uspjeh. Danas uspjeh znači slobodu, zdravlje, unutarnji mir i snagu da se ponovno uzdigneš čak i kad te život prisili da kreneš od nule.
Uspjela si privući publiku od više od milijun ljudi na društvenim mrežama. Danas stvaraš sadržaj koji spaja eleganciju, senzualnost i storytelling. Kako je nastala ta kreativna formula i koliko odražava tvoju pravu osobnost?
Moj kreativni stil razvijao se prirodno, bez unaprijed osmišljene strategije. Eksperimentirala sam s estetikom, pričanjem priča i vizualnim identitetom sve dok jednog dana jednostavna gesta – okretanje pregače – nije neočekivano postala viralna. Iako sam uvijek bila inspirirana drugim kreatorima, svoj sadržaj oblikovala sam u nešto duboko osobno i prepoznatljivo.
Ono što ljudi danas vide predstavlja dio mene – senzualnu, modnu i umjetničku stranu. Međutim, postoji i druga dimenzija moje osobnosti koju želim više dijeliti kroz govorni sadržaj: moj smisao za humor, ironiju i prirodnu nježnost. Te osobine često stvaraju snažan kontrast sa senzualnom slikom koju ljudi povezuju sa mnom, i vjerujem da upravo taj kontrast odražava autentičniju i cjelovitiju verziju onoga tko uistinu jesam.
Stvaranje vlastitog brenda, Dulcey London, već je na poduzetničkoj razini. S kojim si se strahovima i izazovima suočila na početku tog puta? Gledajući 5–10 godina unaprijed, kako vidiš sebe profesionalno i osobno? O čemu Nataly Ospina danas sanja?
Pokretanje vlastitog brenda cheesecakeova u Londonu nakon pandemije bilo je istovremeno osnažujuće i iznimno izazovno. Sve sam izgradila sama – od recepata i web-stranice do marketinga, dostave i prodaje. Prodavala sam kolače na poznatim otvorenim tržnicama u Londonu u teškim uvjetima i suočavala se s konstantnom neizvjesnošću. Bilo je trenutaka straha, nazadovanja i fizičke iscrpljenosti, ali ljubav koju su ljudi pokazivali prema mojim kreacijama dala mi je snagu da nastavim.
Najveći izazov bio mi je uskladiti ambiciju sa zdravljem, što me na kraju prisililo na pauzu. Ipak, ovaj san i dalje snažno živi u mom srcu i nadam se da ću ga u budućnosti ponovno pokrenuti s jačom vizijom i podrškom.
Radije razmišljam kratkoročno nego predaleko unaprijed. U sljedećih godinu ili dvije želim više izražavati svoju pravu osobnost kroz govorni sadržaj, televiziju ili duže digitalne formate. Također ću provesti neko vrijeme u Los Angelesu, gdje ću studirati glumu, vođenje i komunikaciju pred kamerom.
Osobno, vidim sebe kako nastavljam putovati, emocionalno i profesionalno rasti, podržavati svoju obitelj te ostati otvorena za ljubav i nova iskustva. Danas je moj san izgraditi život u kojem uspjeh koegzistira s mirom, zdravljem i slobodom.
Model: Nataly Ospina
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Under the pressure of societal expectations, we often confine ourselves to a single “box” or “label,” even though we are shaped by a full spectrum of interests and talents. Yet it is often versatility that defines us the most. A testament to the rewards of nurturing diverse passions is Nataly Ospina – a professional pastry chef, content creator, and presenter, with over ten years of experience in the culinary world.
She honed her craft in Milan and went on to work in numerous kitchens and patisseries, including Michelin-starred restaurants. Nataly Ospina has recently unveiled her highly anticipated cookbook, The Art of Aphrodisiac cooking – a luxurious collection that blends Italian and Latin-inspired cuisine with an unmistakable touch of elegance and passion. What began as a personal journey shared on social media has grown into a global community of millions, making this release a meaningful milestone. Through this cookbook, Nataly offers a heartfelt tribute to her audience — those who have followed her, cooked alongside her, and been inspired by her unique culinary vision.
Her passion for pastry led her to launch her own brand, Dulcey London, specializing in plant-based and gluten-free cheesecakes. At the same time, Nataly cultivates a distinctive aesthetic that shines through her work and digital content creation.
We spoke with Nataly about versatility, professional challenges, new beginnings, and her personal definition of success.
Nataly, behind your beauty, sensuality, and ease on camera lies a serious professional journey. You studied in Italy and worked in world-class kitchens. How early did you realize that your passion for cooking was your true calling? Which experience was the most transformative for you – and what did it teach you?
I believe my passion for cooking has always been part of me. Since I was around six years old, I felt a natural connection with food, especially with the artistic world of pastry and cake decoration. However, I truly realized that this would become my life path when I was about fifteen. I was constantly watching cooking shows and dreaming about being part of that world. For me, creating desserts has always been a form of art and emotional expression.
One of the most transformative experiences happened when I was studying pastry and dreamed of working in a famous pink pastry shop in London. After sending many applications without response, I decided to go there in person and ask for an opportunity. I was extremely shy, but my dream was stronger than my fear. Soon after, I was given a trial and started working both in the kitchen and in their academy. That experience taught me that courage and determination can open doors that seem impossible, and that passion must always be stronger than fear.
Working in a Michelin-star environment requires immense discipline and inner strength. Were there moments when you doubted yourself – and what helped you keep going?
Yes, absolutely. Working in Michelin-star restaurants requires not only technical precision but also immense physical and emotional strength. There were moments when I questioned whether such an intense lifestyle was sustainable, especially as a woman thinking about balance, personal life, and the future. The hours were long, the pressure constant, and there was very little time for myself.
What kept me going was love, love for the craft, for discipline, and for the beauty of creating something meaningful through food. I was young, passionate, and deeply committed to my dream, and that passion gave me the resilience to continue even during the most difficult times.
You went through a forced break in work due to illness. How did this period change your attitude toward success and the pace of life? What helped you maintain motivation and self-belief during a time when your usual rhythm and professional activity were disrupted?
When illness forced me to step away from professional kitchens, my world suddenly stopped. I had to rebuild my life from zero, without stability, without certainty, and without knowing what the future would look like. It was one of the most vulnerable periods of my life.
Social media became my unexpected second beginning. Unlike many others, success did not come overnight, it was a slow and uncertain journey. At the beginning, my best friend helped me film and edit videos because I had no experience. Eventually, I realized I needed to learn everything myself, and step by step I built a new path.
I never gave up. This experience deeply changed my perspective on success. Today, success means freedom, health, inner peace, and the strength to rise again even when life forces you to start from nothing.
You have managed to attract an audience of over a million on social media. Today, you create content that combines elegance, sensuality, and storytelling. How did this creative formula come about, and how much does it reflect your true personality?
My creative style developed naturally, without a calculated strategy. I experimented with aesthetics, storytelling, and visual identity until one day a simple gesture: the apron flip – unexpectedly went viral. While I have always been inspired by other creators, I shaped my content into something deeply personal and recognizable.
What people see today represents part of who I am, the sensual, fashion, and artistic side. However, there is another dimension of my personality that I want to begin to share more through speaking content: my sense of humor, my irony, and my natural sweetness. These qualities often create a strong contrast with the sensual image people associate with me, and I believe this contrast reflects a more authentic and complete version of who I truly am.
Creating your own brand, Dulcey London, is already at an entrepreneurial level. What fears and challenges did you face when starting this path? Looking 5–10 years ahead: how do you see yourself professionally and personally? What does Nataly Ospina dream of today?
Starting my cheesecake brand in London after the pandemic was both empowering and extremely challenging. I built everything alone, from recipes and website to marketing, deliveries, and sales. I sold cakes at outdoor famous markets in London in difficult conditions and faced constant uncertainty. There were moments of fear, setbacks, and physical exhaustion, but the love people showed for my creations gave me the strength to continue.
The biggest challenge was balancing ambition with my health, which eventually forced me to pause. However, this dream remains very alive in my heart, and I hope to relaunch it in the future with a stronger vision and support.
I prefer to think in the short term rather than too far ahead. In the next one or two years, I want to express more of my true personality through speaking content, television, or long-form digital platforms. I will also spend time in Los Angeles studying acting and hosting and on-camera communication.
Personally, I see myself continuing to travel, growing emotionally and professionally, supporting my family, and remaining open to love and new experiences. Today, my dream is to build a life where success coexists with peace, health, and freedom.
Credits:
Model: Nataly Ospina
