"For me, every challenge is equally important. Most people don't understand me, sometimes not even my friends. Yet I see no difference in working for Novak Đoković from working for Miran from Dekani. It's the substance that counts," Božič explained to Nataša Benčič in the radio show 'Odprto za srečanja' (Open for meetings).

His philosophy is socially responsible cuisine, which according to him starts much sooner than only when a plate is served. "The reason I gave up the idea of owning my own restaurant in Ljubljana at this time is the fact that I simply would not be able to pay to the farmer the price I myself would be content with. I refuse to buy courgettes at the price of 40 cents per kilogram, as I believe a farmer can't survive on that price, while the market demands it," Božič explained. He estimates the problems Slovenia is facing on this field are of systemic nature.

He is spreading his philosophy
He believes only a little can be done by a single person, but he intends to spread the message and thus make individual persons better people, and better caterers.
"If I order 10 kg of dates, and the supplier delivers them in packages of 250 g, I reject them. Such small steps definitely take us into the right direction – they seem small and inefficient, but sooner or later we would make a difference should most of us act in the same way," he claims.
Food is much more than just food
Cuisine was not his first career choice. He completed the secondary school of economics and continued with the study of public administration, and also philosophy. He gained his culinary skills mostly from books, and from the web. In London he went to the best vegan, vegetarian, and organic restaurants which share his philosophy, that is that it does matter what we eat. Food is much more than just food. It matters where and how it was grown, how much was paid for it, and what it felt.

The three years he spent in London were extremely enlightening, as were also his trips to other foreign countries. He met a number of famous people, and cooked for them. But Novak Đoković is not just another person, he is a tennis star, allergic to gluten, and for him it is extremely important what and how he eats. During the tournament in Wimbledon, Božič cooked his food, and the Serbian tennis ace was very pleased with him, actually he was so satisfied that he invited Erik to Monaco to become the new chef of the kitchen owned by Đoković.