A year at UM: The search for inspiration, better flour and shared knowledge
The past year was a fruitful one at UM – the team took leaps and bounds on the journey towards better flour, dozens of courses for the public were held, our creative chefs found inspiration in producers and farmers from Japan, Slovakia and the Czech Republic, pop-ups let guests sample a bit of innovation, and our beer reps went all the way to Las Vegas to make a good name for Czech lager. Not forgetting the many talks, screenings and events for professionals and the general public.
"UM has come to life beautifully in the past two years. I’m happy that we managed to create a space and opportunity for the transfer of experience, that colleagues, gastronomy professionals and enthusiasts from outside the field come to learn from us. We are visited by wonderful people who are curious, passionate and really live for food," adds Jana Slabá, general manager of UM.
Learning from the pros
Another school year means we’ve got a new course schedule for you. Learn the magic of seasoning with Jana Jelič, who will explain how sour taste or umami works, and the Feast at Brasileiro course, led by chef Martin Matys, will bring the flavours of Brazil closer. The most recent addition is Basics of Sushi with the master of Japanese cuisine, Jakub Horák, as well as the advanced course Cut like a chef 2.0, where František Skopec teaches boning or filleting. And because quality food is the basis of health, you can discuss How to eat smart with naturopath Karolína Kunftová. New confectionery courses are also being prepared – from baking and sweets, to preparation of teas or mixed drinks.
Among the most successful regulars are Bread from Eska alongside the Sweet and Sourdough course with chef Jarda Kozdělka, Tapping School with master bartender Lucka Janečková, courses focused on meat and sausages with František Kšána, Steak School with chef Pavel Brichzin, slicing with František Skopec and courses by head barista Ondra Štökl, which are always full of fans of fine coffee.
Our grain mission
Great strides were also made in the search for better flour. Together with the chefs, bakers and confectioners from Ambiente, alongside millers and other experts, the requirements for this essential raw material were redefined. Direct cooperation, organic quality and guarantee of grain origin are key. In fact, almost all Ambiente businesses are already working with new flour. For example, at Eska, they bake their entire range with flour from the company Probio, which they have specially milled for bakers. The chefs from Lokál found the right flour for dumplings, cooking and baking at the Bohutín mill, as well as logistics and delivery solutions. Further workshops and excursions for professionals are planned, and at the same time, this topic is naturally permeating into our courses for the public.
Chasing inspiration
In the past year, Ambiente's team of creative chefs went on several expeditions. Jirka Horák and František Skopec spent twenty days on an internship in Japan, getting to know the local approach to cooking, craftsmanship and tradition. They worked in a butcher shop and a restaurant, visited the Torikai Chikusan farm, from where Amaso sources wagyu beef, travelled through cities and the countryside, and cooked a six-course dinner, showing off the nature of Czech cuisine.
In the spring, the whole team (Jana Slabá, Jirka Horák, František Skopec, Tomáš Valkovič and Blanka Datinská) undertook an extensive trip around Slovakia, visiting farmers, producers and chefs. They left with new contacts and deepened existing relationships, and it was this trip that encouraged them to get to know Czech farmers and producers, too. During the holidays, they went to see local fish and cattle breeders, vegetable, herb and fruit growers, mustard or vinegar producers, as well as other colleagues from the field. Then in Copenhagen, general manager Jana Slabá explored the workings of northern gastronomy education, and how the manifesto of Nordic cuisine was created.
Why all this? The task of the team of creative chefs and UM is to bring inspiration to individual businesses, supporting innovation, mediating education and developing menus, all while elevating the kitchens and operations to a higher level.
And where’s next? In October, there will be a larger inspirational tour of Austria, as part of getting to know Central European cuisine. František Skopec also plans to spend two weeks in Munich, specifically at chef Jan Hartwig’s three-star Michelin restaurant, JAN.
After that, he and Jirka Horák will return to Japan to complete an eight-day course in Japanese cuisine alongside an internship. Tomáš Valkovič will take a trip to Slovakia for several weeks, getting to know even more producers, ingredients and suppliers, and head barista Ondra Štökl will take his fellow baristas to Italy to see the La Marzocco coffee machine factory.
The future is on your plate
Ambiente's creative chefs plan to shine a light on mustard and sauerkraut. They’re also on the search for the right supplier of oil – organic quality, cold-pressed, unrefined, ideal for both cooking and baking, as well as frying, and without unwanted aftertaste. They contribute to Pizza Nuova's menu updates, and are on call for the Akonzerva team, when products need to be fine-tuned and tested. The latest additions include liver pâté and charred tallow from Naše maso, chicken in paprika sauce from Lokál, and three cold sauces – a demi glace from Čestr, pepper sauce from U Kalendů and coffee sauce from Kantýna. And last but not least, they help select suppliers for Lokál and other restaurants as well as for Ambiente retail. Our mixed drinks will also undergo innovation, and Ondra Štökl is already mixing ideas with bartenders at Anonymous.
Beer at home – and away
At the end of April, a team from Lokál, Pult, the PIVO Institute and Dva kohouti took part in the worldwide Craft Brewers Conference in Las Vegas, where they undertook a mission with a clear goal – to share the uniqueness of Czech lager. In addition to a presentation and the beer tapping school, they also enjoyed a pub takeover. For one evening, they took over a tap at the Beer Zombies brewery, where they poured beers previously brewed in the USA by Lukáš Tomsa.
Back at home, our first 10 participants successfully completed the Maximum beer course before the holidays. They visited a number of breweries and met the biggest beer experts here and abroad, who shared their knowledge and experience with them. In the end, they brewed their own beer, which was ceremoniously launched on 24th June at the Dva kohouti brewery in Karlín. And for all the beer geeks out there – sign ups for next year are live!
UM for children
This summer saw two rounds of our summer camps – little gourmands learned how to bake bread and rolls, how to prepare cake and homemade pasta, how to grind and smoke sausages, went to see the farm and got to know edible flowers. At the end, they prepared a celebratory dinner for their loved ones and created their own book. Throughout the school year, the UM kitchen will be open to children several more times, namely for afternoon cooking classes led by butcher František Kšána and creative chef Tomáš Valkovič.
All in the same boat
Cooking and dining brings us together. That’s why numerous workshops and training sessions for professionals take place at UM. The two-day To the Roots seminar is also very popular among chefs, during which they can peek into the work of farmers and producers, talk to experts and really dive deep. At the end of the second day, all participants prepare a pop-up for the guests, paying tribute to the raw ingredients. This year the seminar focused on poultry and beef, the next topic will be mushrooms and fish.
The first Ozvěny (Echoes) pop-up also took place, the aim of which was to introduce the history of our cuisine, reviving forgotten recipes and techniques. The chefs of the Old Guard devised the menu, selected the recipes and, together with our creative chefs, cooked according to them. "We are already preparing more of these events for chefs from Ambiente, and a course that will take place as part of the workshops for chefs from Lokál. We’d also like to prepare a pop-up for the public, so that our guests can also enjoy the experience of culinary matadors," plans Jana Slabá, general manager of UM.
