{"id":222,"date":"2021-07-24T13:22:46","date_gmt":"2021-07-24T11:22:46","guid":{"rendered":"https:\/\/www.hajcer.sk\/main\/?p=222"},"modified":"2024-10-17T12:19:46","modified_gmt":"2024-10-17T10:19:46","slug":"zakulisie-kuchyne-sefkuchar-tim-kucharov-hajcer","status":"publish","type":"post","link":"https:\/\/www.hajcer.sk\/main\/zakulisie-kuchyne-sefkuchar-tim-kucharov-hajcer\/","title":{"rendered":"Pod jeho veden\u00edm to v kuchyni nie len \u017eije, ale aj vonia a chut\u00ed! | Z denn\u00edka Hajcera"},"content":{"rendered":"

Pod jeho veden\u00edm to v kuchyni nie len \u017eije, ale aj vonia a chut\u00ed! | <\/strong>Z denn\u00edka Hajcera<\/strong><\/h1>\n

\"kuchy\u0148a\u00a0<\/strong><\/p>\n

Kuchy\u0148a. Miesto, kde ka\u017edodenne tvor\u00edme. Miesto, kde predstavivos\u0165 na\u0161ich kuch\u00e1rov nie je ni\u010d\u00edm obmedzen\u00e1. Tak\u00e9 to miesto, na ktorom premie\u0148ame v\u0161etky \u010derstv\u00e9 suroviny na k\u00fasok chutn\u00e9ho umenia. Nie je v tom \u017eiadna veda, len v\u00e1\u0161e\u0148 a potreba. Ale zam\u00fd\u0161\u013eali ste sa niekedy nad t\u00fdm, \u010do v\u0161etko tomu predch\u00e1dza?<\/p>\n

V\u00e4\u010d\u0161ine z na\u0161ich z\u00e1kazn\u00edkov udrie do o\u010d\u00ed po vstupe do re\u0161taur\u00e1cie slne\u010dn\u00e1 terasa s mil\u00fdm person\u00e1lom, ktor\u00ed v\u00e1m po objednan\u00ed s rados\u0165ou prinesie u\u017e hotov\u00fd kulin\u00e1rsky z\u00e1\u017eitok. No e\u0161te predt\u00fdm, ako sa va\u0161e vyt\u00fa\u017een\u00e9 jedlo stane fin\u00e1lnym v\u00fdtvorom, \u010dak\u00e1 ho naozaj dlh\u00e1 a divok\u00e1 cesta, po\u010das ktorej prejde cez zlat\u00e9 ruky n\u00e1\u0161ho jedine\u010dn\u00e9ho t\u00edmu kuch\u00e1rov. A presne t\u00fdm bude venovan\u00fdch nieko\u013eko nasleduj\u00facich riadkov, pri ktor\u00fdch je n\u00e1ro\u010dn\u00e9 \u0161etri\u0165 superlat\u00edvmi. Dne\u0161n\u00fd \u0161peci\u00e1lny \u010dl\u00e1nok bude toti\u017e o \u013eu\u010foch s v\u00fdnimo\u010dn\u00fdm citom pre gastron\u00f3miu<\/strong>, na ktor\u00fdch sme nesmierne hrd\u00ed.<\/p>\n

Po\u010fte spolo\u010dne s nami nazrie\u0165 do z\u00e1kulisia a\u00a0odhali\u0165 kuchynsk\u00fa oponu re\u0161taur\u00e1cie Hajcer<\/strong>. Urobte si chv\u00ed\u013eku a spoznajte neuverite\u013en\u00fa zmes v\u0161emo\u017en\u00fdch charakterov a v\u00e1\u0161niv\u00fdch kuch\u00e1rov v jednom celku, ktor\u00ed si v opojen\u00ed silnej l\u00e1sky k jedlu taktie\u017e zasl\u00fa\u017eia priestor vynikn\u00fa\u0165. A verte n\u00e1m, \u017ee t\u00fdm \u010do v\u0161etko dok\u00e1\u017eu, sa im to aj perfektne dar\u00ed.<\/p>\n

Z\u00e1kladom ka\u017edej prosperuj\u00facej kuchyne je jej \u0161\u00e9fkuch\u00e1r<\/h4>\n

\"\"Naj\u00fa\u010dinnej\u0161\u00edm sp\u00f4sobom ako odstr\u00e1ni\u0165 chaos, konflikty a negat\u00edvne vplyvy je vlo\u017ei\u0165 n\u00e1dej kuch\u00e1rskeho t\u00edmu do jedn\u00e9ho \u010dloveka, ktor\u00fdm nie je nikto in\u00fd ako \u0161\u00e9fkuch\u00e1r. N\u00e1js\u0165 ten spr\u00e1vny vodcovsk\u00fd typ nemus\u00ed by\u0165 v\u00f4bec jednoduch\u00e9, ale to sa na\u0161ej kuchyne v re\u0161taur\u00e1cii Hajcer net\u00fdka. My sme toho prav\u00e9ho na\u0161li e\u0161te v samotn\u00fdch po\u010diatkoch vzniku a \u0165ah\u00e1 to s\u00a0nami u\u017e kr\u00e1snych osem rokov<\/strong>.<\/p>\n

J\u00falius Hod\u00e1l<\/strong> je nenahradite\u013enou hlavou cel\u00e9ho t\u00edmu kuch\u00e1rov a\u00a0\u010di ho to st\u00e1le nap\u013a\u0148a aj po uplynut\u00ed takmer jednej dek\u00e1dy? Mysl\u00edme, \u017ee na t\u00fato ot\u00e1zku odpove\u010f netreba a\u00a0zhrnuli by sme to asi takto.\u00a0Ak rob\u00edte nie\u010do, \u010do v\u00e1s nedok\u00e1\u017ee naplni\u0165, nikdy nebudete z\u00a0vykonanej pr\u00e1ce c\u00edti\u0165 pocity radosti a\u00a0spokojnosti. Ale ak v\u00e1s to nap\u013a\u0148a, v\u00fdsledok nejde prehliadnu\u0165. Sta\u010d\u00ed ochutna\u0165 ak\u00e9ko\u013evek jedlo z\u00a0n\u00e1\u0161ho menu a\u00a0ve\u013emi r\u00fdchlo pochop\u00edte, do ktorej kateg\u00f3rie sa rad\u00edme my. Jedlo toti\u017eto mus\u00ed d\u00fdcha\u0165 a\u00a0vd\u00fdchnu\u0165 mu \u017eivot si vy\u017eaduje nefal\u0161ovan\u00fd cit k vareniu<\/strong>, ktor\u00fd n\u00e1\u0161mu \u0161\u00e9fkuch\u00e1rovi na\u0161\u0165astie nikdy nech\u00fdbal. Bez neho by to bolo naozaj n\u00e1ro\u010dn\u00e9 a\u00a0pevne ver\u00edme, \u017ee podobn\u00fd el\u00e1n si zachov\u00e1 e\u0161te naozaj dlh\u00fa dobu.<\/p>\n

Predsa len, aby bolo jedlo chutn\u00e9, potrebuje by\u0165 pripraven\u00e9 v\u00fdhradne z \u010derstv\u00fdch surov\u00edn pod doh\u013eadom odborn\u00edka. \u010cerstv\u00e9 suroviny k n\u00e1m voz\u00edme na dennej b\u00e1ze a v\u0161etky si ich pod svoje kr\u00eddla zoberie \u0161\u00e9fkuch\u00e1r. Pre\u010do pr\u00e1ve on? Do jeho r\u00fak sme vlo\u017eili na\u0161u d\u00f4veru, ktor\u00e1 taktie\u017e tvor\u00ed z\u00e1klad funguj\u00facej kuchyne. A ak m\u00e1te d\u00f4veru a \u010dloveka, ktor\u00fd vie poradi\u0165, podr\u017ea\u0165 a vies\u0165 konvoj nadan\u00fdch kuch\u00e1rov, scen\u00e1r ku kvalitnej organiz\u00e1cii je \u00faspe\u0161ne hotov\u00fd.<\/p>\n

<\/h4>\n

<\/h4>\n

<\/h4>\n

<\/h4>\n

Za \u00faspechom v\u017edy treba h\u013eada\u0165 t\u00edm oddan\u00fdch profesion\u00e1lov<\/h4>\n

\"\"Tvorba nov\u00fdch jed\u00e1l, ale i cel\u00e9ho menu, je \u00falohou \u0161\u00e9fkuch\u00e1ra, ako aj kuch\u00e1rov, ktor\u00fdch k n\u00e1m v posledn\u00fdch rokoch zavialo hne\u010f nieko\u013eko. Nie je \u017eiadnym klamstvom, \u017ee ka\u017ed\u00fd jeden z nich kombinuje vedu o gastron\u00f3mii, vyu\u017eitie technol\u00f3gi\u00ed, sledovanie najnov\u0161\u00edch trendov a kulin\u00e1rske umenie s cie\u013eom napredova\u0165 ka\u017ed\u00fd jeden de\u0148.<\/p>\n

Vari\u0165 hlavou, srdcom a du\u0161ou? To je presne to, \u010do n\u00e1s sprev\u00e1dza a motivuje. Niektor\u00fdch kuch\u00e1rov sme si museli vychova\u0165, ale n\u00e1jdu sa medzi nami aj profesion\u00e1li, ktor\u00ed ok\u00fasili svet. No v prvom rade netreba zab\u00fada\u0165 na st\u00e1lice, ktor\u00e9 to nikdy nevzdali a ich \u00fasilie si zasl\u00fa\u017ei obdiv. Cez v\u0161etky vzostupy a p\u00e1dy, Daniel Bez\u00e1k<\/strong> je tomu perfektn\u00fdm pr\u00edkladom, ako aj dlhoro\u010dn\u00fdm pilierom kuchyne, preto\u017ee jeho z\u00e1sluhou sa v\u00a0re\u0161taur\u00e1cii predalo ve\u013ea kvalitn\u00fdch p\u00edzz a\u00a0burgrov. Ak by ste tohto mlad\u00e9ho kuch\u00e1ra chceli spozna\u0165 lep\u0161ie, sta\u010d\u00ed nahliadnu\u0165 do na\u0161ej ponuky, ochutna\u0165 pizzu kuch\u00e1ra Daniela<\/strong> a\u00a0hne\u010f zist\u00edte, \u017ee harm\u00f3nia chut\u00ed a\u00a0kreativita mu cudzie nikdy neboli.<\/p>\n

\"\"<\/p>\n

To ist\u00e9 plat\u00ed aj o Jakubovi Hofferovi<\/strong>, ktor\u00fd si so sebou nesie viac ne\u017e dos\u0165. Jeho resum\u00e9 je obohaten\u00e9 o dlhoro\u010dn\u00fa prax pizz\u00e9ra a pr\u00e1ce kuch\u00e1ra v uzn\u00e1vanej re\u0161taur\u00e1cii hlavn\u00e9ho mesta s n\u00e1zvom Primi. Ve\u013ea u\u017eito\u010dn\u00fdch poznatkov mu dalo aj Taliansko, v ktorom naberal\u00a0 vizion\u00e1rske sk\u00fasenosti nieko\u013eko sez\u00f3n. Pr\u00e1ve v\u010faka nemu pre\u0161li pizze v na\u0161ej re\u0161taur\u00e1cii ve\u013ekou zmenou a pribl\u00ed\u017eili sa talianskym trad\u00edci\u00e1m. Uk\u00e1zal n\u00e1m inovat\u00edvnu a in\u0161pirat\u00edvnu cestu svetom p\u00edzz, ktor\u00e9 od toho momentu tvor\u00edme len z talianskych surov\u00edn.<\/p>\n

\"z\u00e1kulisieNo ako by to bolo, keby do diela neprid\u00e1 pomocn\u00fa ruku aj ne\u017en\u00e9 pohlavie. Okrem p\u00e1nov nem\u00f4\u017ee ch\u00fdba\u0165 ani \u017eena, ktorej prec\u00edznos\u0165 v\u017edy pom\u00f4\u017ee pri v\u00fdrobe ak\u00fdchko\u013evek p\u00edzz. Alexandra Sa\u0161a \u0160kor\u0148\u00e1kov\u00e1<\/strong> je na\u0161im \u00fa\u017easn\u00fdm pomocn\u00edkom a spolo\u010dne s hlavn\u00fdm pizz\u00e9rom Jakubom na svetlo sveta vytv\u00e1raj\u00fa len tie najlep\u0161ie a najchutnej\u0161ie pizze.<\/p>\n

<\/h4>\n

Navonok bl\u00e1zni, vo vn\u00fatri majstri v svojom remesle<\/h4>\n

\"Z\u00e1kulisiePomocnou rukou na\u0161ej kuchyne, \u010di u\u017e pri grilovan\u00ed jed\u00e1l, v\u00fdrobe p\u00edzz alebo doru\u010dovan\u00ed jed\u00e1l, je taktie\u017e Rastislav Zdychavsk\u00fd<\/strong>. V\u00a0kuchyni vie poda\u0165 pomocn\u00fa ruku vo v\u0161etk\u00fdch smeroch a\u00a0jeho flexibilita dok\u00e1\u017ee po\u010das ru\u0161n\u00fdch dn\u00ed naozaj z\u00e1zraky. \"\"<\/a><\/p>\n

\"Z\u00e1kulisiePosledn\u00fd pionier, ktor\u00fd n\u00e1s svojou v\u00e1\u0161\u0148ou pre gastron\u00f3miu te\u0161\u00ed jeden rok, je kuch\u00e1r s najbohat\u0161\u00edmi sk\u00fasenos\u0165ami. Roky kulin\u00e1rskeho umenia v talianskych re\u0161taur\u00e1ci\u00e1ch v Holandsku \u010di Nemecku s\u00fa tomu d\u00f4kazom, v\u010faka \u010domu do na\u0161ich radov priniesol n\u00e1dych Apeninsk\u00e9ho polostrova. Na Slovenku si dokonca sk\u00fasil poz\u00edciu \u0161\u00e9fkuch\u00e1ra vo viacer\u00fdch re\u0161taur\u00e1ci\u00e1ch a jeho pr\u00edchod je pre n\u00e1s ve\u013ek\u00fdm pr\u00ednosom. Vol\u00e1 sa \u013dubo\u0161 Bobok <\/strong>a perfektne sa vyzn\u00e1 v talianskej kuchyni. A \u010do je na tom to najlep\u0161ie? Do n\u00e1\u0161ho menu vd\u00fdchol nad\u010dasovos\u0165, \u010di u\u017e v podobe vegetari\u00e1nskych jed\u00e1l alebo \u010derstv\u00fdch cestov\u00edn, ktor\u00e9 v posledn\u00fdch rokoch oce\u0148uje viac a viac zvedav\u00fdch \u013eud\u00ed.<\/p>\n

 <\/p>\n

\n

O na\u0161om t\u00edme kuch\u00e1rov by sme vedeli p\u00edsa\u0165 cel\u00e9 dni. Z\u00e1\u017eitky, spomienky a pr\u00edbehy, ktor\u00e9 n\u00e1s v\u0161etk\u00fdch sp\u00e1jaj\u00fa, s\u00fa neoddelite\u013enou s\u00fa\u010das\u0165ou re\u0161taur\u00e1cie Hajcer, ale o tom a\u017e nabud\u00face. Rubrika „Z denn\u00edka Hajcera“ je st\u00e1le len na svojom po\u010diatku a do bud\u00facna m\u00f4\u017eete o\u010dak\u00e1va\u0165 ove\u013ea viac momentov zachyten\u00fdch na fotk\u00e1ch obohaten\u00fdch o p\u00e1r mil\u00fdch viet. Aj preto nezabudnite sledova\u0165 n\u00e1\u0161 nov\u00fd Blog<\/a>, kde pre v\u00e1s u\u017e \u010doskoro zverejn\u00edme \u010fal\u0161\u00ed \u010dl\u00e1nok zo z\u00e1kulisia. Te\u0161\u00edte sa? My \u00e1no a vid\u00edme sa nabud\u00face.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Pod jeho veden\u00edm to v kuchyni nie len \u017eije, ale aj vonia a chut\u00ed! | Z denn\u00edka Hajcera \u00a0 Kuchy\u0148a. Miesto, kde ka\u017edodenne tvor\u00edme. Miesto, kde [\u2026]<\/span><\/p>\n","protected":false},"author":2,"featured_media":228,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[10,5,15,16,17,18,19],"class_list":["post-222","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-o-hajcerovi","tag-burger","tag-hajcer","tag-kucharsky-tim","tag-kuchyna","tag-pizza","tag-sefkuchar","tag-z-dennika-hajcera"],"yoast_head":"\n\u0160\u00e9fkuch\u00e1r a jeho skvel\u00fd t\u00edm. 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