People Michelin-starred chef Tomás Treschanski: It doesn’t matter if you’re 20, 30, or 40. You’re always learning An interview with the Argentine head chef of a Michelin-starred restaurant. People An interview with the pastry chef who worked with František Myšák Jr. Pastry chef Rudolf Linka has celebrated his 90th birthday, looking back on times that should not be forgotten. What does his story reveal, and how has he made his mark on Czech gastronomy? People The craft of patisserie has taken a serious blow, and needs time to recover: In conversation with pastry chef Lukáš Pohl What does a return to the tradition of patisserie look like? We sat down with Lukáš Pohl, head pastry chef at the reopened Myšák pastry shop to find out. People Pastry chef Anežka Janurová: From reception desk to the helm of Myšák at Prague Castle Anežka Janurová swapped the reception desk at Ambiente for the kitchen at Prague Castle, baking cakes and croissants at the new location of Myšák pastry shop. People Architect Tereza Froňková on the design of Myšák pastry shop in Prague's Holešovice Market Myšák confectioners has opened a second location in the Holešovice Market Hall. We sat down with architect Tereza Froňková to chat interiors, atmosphere, and the reasoning behind the pistachio colour scheme. 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 Michelin-starred chef Tomás Treschanski: It doesn’t matter if you’re 20, 30, or 40. You’re always learning An interview with the Argentine head chef of a Michelin-starred restaurant.
People An interview with the pastry chef who worked with František Myšák Jr. Pastry chef Rudolf Linka has celebrated his 90th birthday, looking back on times that should not be forgotten. What does his story reveal, and how has he made his mark on Czech gastronomy?
People The craft of patisserie has taken a serious blow, and needs time to recover: In conversation with pastry chef Lukáš Pohl What does a return to the tradition of patisserie look like? We sat down with Lukáš Pohl, head pastry chef at the reopened Myšák pastry shop to find out.
People Pastry chef Anežka Janurová: From reception desk to the helm of Myšák at Prague Castle Anežka Janurová swapped the reception desk at Ambiente for the kitchen at Prague Castle, baking cakes and croissants at the new location of Myšák pastry shop.
People Architect Tereza Froňková on the design of Myšák pastry shop in Prague's Holešovice Market Myšák confectioners has opened a second location in the Holešovice Market Hall. We sat down with architect Tereza Froňková to chat interiors, atmosphere, and the reasoning behind the pistachio colour scheme.
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.
