People

Yanka Baloh from Marie B: In Kiev, a woman in a professional kitchen is nothing special

People

Women in a professional kitchen? A common thing in Kiev, says Marie B's sous chef

She won MasterChef, escaped the war to Prague and started cooking in a Michelin restaurant. Yanka Baloh tells us how it all happened.

People

Chef Pizza Nuova: Consistent quality and responsiveness are important when working with pizza

How did Láďa Švec work his way up to being the head pizza chef of Pizza Nuova, which was ranked among the 30 best pizzerias in Europe?

Head chef Brasileiro Karel Brigant with the Gault&Millau award.

People

20 years at Brasileiro: How does Karel Brigant run the kitchen?

Karel Brigant has been the head of the kitchen at Brasileiro Slovanský dům for two decades. And he wouldn't change it!

People

Sommelier Lukáš Mohorko from Kuchyň: Champagne is needed with schnitzels

An interview with the head sommelier of Prague's Kuchyň restaurant.

The chief of the Old Guard of Chefs: Czech cuisine from socialism to the present

About gastronomy under socialism, norms, school canteens and First Republic recipes.

People

Chef Martin Matys: How he spent twenty years in one kitchen

An interview with chef Martin Matys from Brasileiro U Zelené žáby, about routine, perspective and what it was like when he started a Brazilian restaurant in the centre of Prague twenty years ago.

People

As a child he helped his parents at the market, today he delivers vegetables to Eska and La Degustation

Who takes care of the vegetables in Ambiente restaurants and how challenging is it to get the ingredients from the field to the kitchen? We went to the Holešovice market to visit Ondřej Svoboda's stand.

In conversation with the head chef of Prague's Čestr: Kulajda can evoke more emotions than gels and cubes

An interview with chef Pavel Brichzin about working with farmers and making the most of the season, about respect in the kitchen, but also how the new identity of Čestr was built.