People Young blood in a rondon: Lucka Hlásková, sous-chef at U Kalendů In this interview, Lucka Hlásková, sous-chef at U Kalendů, talks about the craft of cooking, her internship in Copenhagen and the strength of the team in the kitchen. People Who does creative chef Daniel Juráš look up to? Daniel Juráš's culinary icons: Ziska, Hartwig and other pros who inspire the Ambiente creative. People Young blood in a rondon: In conversation with Petr Vrtal from Čestr Get 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. People Between 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? People Ambiente's microsymposia: A place to teach gastronomy in depth The 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. People Canadian chef Ron McKinlay is coming to Prague: Here's what's in store At Čestr, he'll prepare a dinner made from Czech ingredients, plus a workshop for chefs and an educational talk at UM. People Ron McKinlay: The second you think you’re done learning, you should leave the industry Interview with Canadian chef Ron McKinlay. People From nuclear physics to Lokál: In conversation with kitchen manager Vasek Kouba What is the job of the kitchen manager at Lokál and how are classic dishes defined?
People Young blood in a rondon: Lucka Hlásková, sous-chef at U Kalendů In this interview, Lucka Hlásková, sous-chef at U Kalendů, talks about the craft of cooking, her internship in Copenhagen and the strength of the team in the kitchen.
People Who does creative chef Daniel Juráš look up to? Daniel Juráš's culinary icons: Ziska, Hartwig and other pros who inspire the Ambiente creative.
People Young blood in a rondon: In conversation with Petr Vrtal from Čestr Get 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.
People Between 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?
People Ambiente's microsymposia: A place to teach gastronomy in depth The 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.
People Canadian chef Ron McKinlay is coming to Prague: Here's what's in store At Čestr, he'll prepare a dinner made from Czech ingredients, plus a workshop for chefs and an educational talk at UM.
People Ron McKinlay: The second you think you’re done learning, you should leave the industry Interview with Canadian chef Ron McKinlay.
People From nuclear physics to Lokál: In conversation with kitchen manager Vasek Kouba What is the job of the kitchen manager at Lokál and how are classic dishes defined?
