Dinner from Czech ingredients, a chefs workshop, and a talk at UM: Canadian chef Ron McKinlay is coming to Prague
"Prague is culinarily on the rise and is attracting more and more attention from foreign chefs. That's why we invite them to our educational workshops for chefs and talks for the public. Ron McKinlay decided to stay longer this time, so the opportunity arose to share his experience also through a pop-up dinner in Čestr," says Ambiente's creative chef Michal Daněk, who is behind the organisation of the visit.
- Tickets for the tasting dinner are available online, for 4198 CZK on GoOut. Guests can find all the information on the website ronmckinlayvpraze.cz.
- The two-hour discussion will be held in English with interpretation into Czech. There will also be space for questions and open debate. Tickets are available in limited quantities online.
Czech ingredients, and Ron's recipes
Dinner at Čestr will be served on 26th March, as a multi-course tasting menu based on ingredients from Czech farmers. Lamb will be the star of the show. McKinlay builds on precise technique and honest practices - even seemingly simple ingredients can be developed into a full, concentrated flavour. No shortcuts, just craftsmanship.
"When I cook, I naturally gravitate towards French techniques. There is an order and respect for the classics that keeps me on my toes. Some preparations take two or three days - this depth and patience is what I enjoy most about cooking to this day," explains Ron McKinlay.
The pop-up will take place at Čestr, which has long championed local and seasonal ingredients and specialises in Czech-produced meat. That's why it's the perfect place to introduce the Canadian chef's art. He will be supported in his vision by a team of chefs from Ambiente. Thanks to the open kitchen and glass-enclosed storeroom, guests will have the opportunity to observe the entire preparation process, and can learn more about the menu directly from the chef during the evening. Tickets for the tasting dinner are on sale now for 4198 CZK.
"At our home, there was always something seasonal on the table, often from our garden. I would say that this one foundation of honest, well-prepared home-cooked food had as strong an impact on me as any classical culinary education," adds McKinlay.
Sharing craft, pushing boundaries
Those interested in learning can also come to a public talk on March 23rd at the Evald Cinema. During this event, the chef will talk about working with raw materials and people, the relationship between technology and craft, and how to adapt cooking to the season, building a team, and the dynamic operation of the kitchen. He will also touch on the Canadian food scene and why chefs should think like elite athletes.
The two-hour talk will be in English with Czech interpretation, with space for questions and open debate. These tickets are available in limited quantities online. Ron's visit will also include a practical workshop for chefs of Ambiente restaurants, focusing on working with lamb. Both educational events follow a series of micro-symposia organised by a team of creative chefs under the umbrella of the UM Centre for Education and Innovation. In the past, their invitations have included Jan Hartwig from the Munich restaurant JAN, or Sebastian Frank from Horváth Berlin.
Ron McKinlay
The Vancouver native discovered his passion for cooking at a young age - during a Sunday roast his mother had lovingly prepared. For more than a decade, he gained experience in prestigious kitchens across Britain, Australia and the Middle East. In Edinburgh, he trained under Michelin-starred chef Tom Kitchin, and in Melbourne, he honed his craft alongside Scott Pickett. In Canada, he worked for several years as executive chef at Canoe, where he fully developed his ability to elevate gastronomically the bounty of Canadian nature by precisely combining classic French techniques with contemporary culinary thinking.
Ron is known for his discipline and a deep respect for local ingredients. He is currently building his own concept, training professionals and consulting for restaurants and brands.
