PeopleYoung blood in a rondon: In conversation with Petr Vrtal from ČestrGet to know the young gastro talents at Ambiente. Petr Vrtal talks to us about his work at the grill at Čestr, and his internship at a Berlin Michelin-starred establishment. PeopleBetween the kitchen and the wine cellar: How do the chef and sommelier work together at Kuchyň?Why must a chef and sommelier train their palettes together? PeopleAmbiente's microsymposia: A place to teach gastronomy in depthThe Ambiente microsymposium is an educational format that combines a workshop for chefs and a talk for the public, bringing chefs from abroad to Prague to share their experience and knowledge with the Czech gastronomic scene. PeopleCanadian chef Ron McKinlay is coming to Prague: Here's what's in storeAt Čestr, he'll prepare a dinner made from Czech ingredients, plus a workshop for chefs and an educational talk at UM. PeopleRon McKinlay: The second you think you’re done learning, you should leave the industryInterview with Canadian chef Ron McKinlay. PeopleFrom nuclear physics to Lokál: In conversation with kitchen manager Vasek KoubaWhat is the job of the kitchen manager at Lokál and how are classic dishes defined? PeopleNaše maso has opened in Holešovice: Here's what butcher Adam Zlatohlávek has to sayAdam Zlatohlávek, who heads the new branch of Naše maso in the Holešovice market, has been around since the very beginning of the concept. PeopleZuzana Lednicka has created a book about La Degustation Bohême BourgeoiseThe book details Michelin restaurant La Degustation Bohême Bourgeoise, designed by Zuzana Lednicka.
PeopleYoung blood in a rondon: In conversation with Petr Vrtal from ČestrGet to know the young gastro talents at Ambiente. Petr Vrtal talks to us about his work at the grill at Čestr, and his internship at a Berlin Michelin-starred establishment.
PeopleBetween the kitchen and the wine cellar: How do the chef and sommelier work together at Kuchyň?Why must a chef and sommelier train their palettes together?
PeopleAmbiente's microsymposia: A place to teach gastronomy in depthThe Ambiente microsymposium is an educational format that combines a workshop for chefs and a talk for the public, bringing chefs from abroad to Prague to share their experience and knowledge with the Czech gastronomic scene.
PeopleCanadian chef Ron McKinlay is coming to Prague: Here's what's in storeAt Čestr, he'll prepare a dinner made from Czech ingredients, plus a workshop for chefs and an educational talk at UM.
PeopleRon McKinlay: The second you think you’re done learning, you should leave the industryInterview with Canadian chef Ron McKinlay.
PeopleFrom nuclear physics to Lokál: In conversation with kitchen manager Vasek KoubaWhat is the job of the kitchen manager at Lokál and how are classic dishes defined?
PeopleNaše maso has opened in Holešovice: Here's what butcher Adam Zlatohlávek has to sayAdam Zlatohlávek, who heads the new branch of Naše maso in the Holešovice market, has been around since the very beginning of the concept.
PeopleZuzana Lednicka has created a book about La Degustation Bohême BourgeoiseThe book details Michelin restaurant La Degustation Bohême Bourgeoise, designed by Zuzana Lednicka.
