PeopleThe chef patron: Steering the restaurant and supporting the teamWho has the role of chef patron and what does such "patronage" mean in practice? People"There is no best restaurant in the world," says chef Jan Hartwig An interview with chef Jan Hartwig of JAN restaurant in Munich. About cooking, purpose and the business of gastronomy. Central European cuisinePotatoes from A to Z. Which dishes include type C and how many varieties of potatoes do we grow in the Czech Republic?An overview of potato types, varieties and various potato treatments. Central European cuisineTo the roots of Czech cuisine.A report from the event "To the Roots", which educates professionals about raw materials and craftsmanship, the tradition of Czech cuisine and its connection to agriculture. Central European cuisineThe field of agrogastronomy is emerging in the Czech Republic. What does it focus on?What exactly does the field of agrogastronomy deal with and who does it appeal to? Central European cuisineVegetables as a theme for Czech gastronomyA little lesson in commodity knowledge. About soil, regional varieties and the vegetable tradition in the Czech Republic. RecipesBake Eska's much-loved kolacheOne dough, two kinds of kolache. How are they baked at Eska? RecipesWhat to do with courgettes? Try fritters or fried flowersPancakes, ketchup, stuffed flowers... What recipes come in handy when the courgette crop comes in?
PeopleThe chef patron: Steering the restaurant and supporting the teamWho has the role of chef patron and what does such "patronage" mean in practice?
People"There is no best restaurant in the world," says chef Jan Hartwig An interview with chef Jan Hartwig of JAN restaurant in Munich. About cooking, purpose and the business of gastronomy.
Central European cuisinePotatoes from A to Z. Which dishes include type C and how many varieties of potatoes do we grow in the Czech Republic?An overview of potato types, varieties and various potato treatments.
Central European cuisineTo the roots of Czech cuisine.A report from the event "To the Roots", which educates professionals about raw materials and craftsmanship, the tradition of Czech cuisine and its connection to agriculture.
Central European cuisineThe field of agrogastronomy is emerging in the Czech Republic. What does it focus on?What exactly does the field of agrogastronomy deal with and who does it appeal to?
Central European cuisineVegetables as a theme for Czech gastronomyA little lesson in commodity knowledge. About soil, regional varieties and the vegetable tradition in the Czech Republic.
RecipesWhat to do with courgettes? Try fritters or fried flowersPancakes, ketchup, stuffed flowers... What recipes come in handy when the courgette crop comes in?
