We brought together Czech chefs, the public and world leaders in gastronomy to shape the future of food
Cultivating the field starts with asking "why?"
"I see inspiration from abroad as key to where we want to go. And since it's not easy for many of our chefs to go out into the world, it makes sense to me to bring inspiring chefs here. So the microsymposia open up a space for sharing experiences across scenes and, through interpretation, help to break down the language barrier. In addition to education, relationships are also important to us, and those created during these meetings prove to be really valuable in the long run," Ambiente's creative chef František Skopec explains what he sees as the biggest benefit.
Each microsymposium is based on one guest and one theme. Sauces as the basis of cuisine. Vegetables in modern gastronomy. Butcher's anatomy. Seasonality. Regionalism. Identity. The aim is not just to pass on techniques, but to understand why we do things the way we do. How a chef who has won three Michelin stars in six months thinks. What it means in practice to give vegetables a starring role. How to work with meat with respect for the raw material and tradition.
"Going deep and looking for details that we can be even better at," butcher František Kšána describes his motivation as one of the first lecturers. And that's exactly the point. "Chef Jan Hartwig's visit to Prague was an exceptional opportunity that we made the most of. It was a great opportunity to educate professionals from our industry, but also for the gastronomically enthusiastic public," says František Skopec.
Two parts make a whole
Each microsymposium has two basic levels - professional and public. The practical part is mainly for chefs, in small numbers, intensively and without compromise. One day a whole leg of beef is taken apart, another time sauces are broken down to the last reduction, together with tasting, discussing and fine-tuning the details. The second part is open to the public. It takes the form of a discussion, sharing experiences and offering a glimpse behind the scenes of the area that the invited guest of the microsymposium works within.
Workshops
For example, Jan Hartwig led a workshop focused on sauces as a pillar of cuisine. "For me it was one of the most intense experiences in my life. Jan approaches cooking as an art and a craft at the same time, with absolute precision and total commitment," emphasises František Skopec, who had previously completed an internship in Hartwig's kitchen.
Sebastian Frank, in turn, worked with the team on techniques and different approaches to vegetables. During his workshop, butcher František Kšána focused on the anatomy of livestock, the different parts of beef, their structure, taste and ideal methods of preparation. And Canadian chef Ron McKinlay developed his work with lamb, showing how to combine precise cooking techniques with respect for local ingredients.
Public discussion
The evening is open to the wider public. A moderated discussion opens up the chosen topic to anyone who wants to understand more about gastronomy - professionals, students and avid diners. The conversations are about the journey, doubts, entrepreneurship, tradition and innovation. About what quality means today. How to lead a team. How to think about seasonality. And why it's important to know your own culinary identity.
Sebastian Frank challenged chefs to be proud of where they come from and to tell the story of their culture through food. "Sebastian Frank is one of those who has managed to redefine the role of vegetables on the plate and inspire a whole generation of chefs. We find his approach to tradition and modern cuisine extremely enriching," says František Skopec.
Jan Hartwig compares cooking to composing music, saying flavours are like notes that you have to know perfectly in order to create. Ron McKinlay talked about discipline, humility and why chefs should should think like elite athletes. The microsymposium is not just a professional platform, but a space for exchanging experiences across the industry.
Why "micro"?
It is not a mass event. "Micro" symbolises a smaller number of participants, a one-day event, but also our desire to go beneath the surface and delve into the craft in detail," explains Blanka Datinská, who works in the team of creative chefs.
But micro doesn't mean small ambitions. Quite the contrary - it is in the detail that change is born. Cultivating gastronomy is not achieved in one big gesture, but in hundreds of small steps: a more precisely prepared sauce, a deeper understanding of the ingredients or better team leadership.
The microsymposia are part of the UM Education Centre's long-term effort to connect Czech gastronomy with the world scene and systematically develop professional know-how. Each meeting has a different energy, however they are united by respect for the craft and a willingness to pass on experience.
For chefs, these events offer the opportunity to learn directly from those who are pushing the industry forward on a global scale. They provide the public with an opportunity to get a glimpse of how modern cuisine is defined. And for the industry as a whole, it's a step towards towards an understanding of the craft, greater self-confidence and a culture of sharing.
Previous invitees have included:
- Jan Hartwig from the Munich restaurant JAN (three Michelin stars)
- Sebastian Frank from the Berlin restaurant Horváth (two stars)
- František Kšána, who has long cultivated the Czech butchery school and approach to meat
- Canadian chef Ron McKinlay, who is now building his own concept and training professionals around the world
