{"id":1168,"date":"2013-07-19T13:23:48","date_gmt":"2013-07-19T13:23:48","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=1168"},"modified":"2013-07-19T13:30:12","modified_gmt":"2013-07-19T13:30:12","slug":"charles-schumanns-rules","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/charles-schumanns-rules\/","title":{"rendered":"CHARLES SCHUMANN`S RULES"},"content":{"rendered":"<p><a href=\"http:\/\/www.barkultur.sk\/blog\/wp-content\/uploads\/2013\/07\/Screen-shot-2013-07-19-at-14.56.23.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft  wp-image-1180\" alt=\"Charles\" src=\"http:\/\/www.barkultur.sk\/blog\/wp-content\/uploads\/2013\/07\/Screen-shot-2013-07-19-at-14.56.23.png\" width=\"257\" height=\"352\" srcset=\"http:\/\/www.barkultur.sk\/blog\/wp-content\/uploads\/2013\/07\/Screen-shot-2013-07-19-at-14.56.23.png 408w, http:\/\/www.barkultur.sk\/blog\/wp-content\/uploads\/2013\/07\/Screen-shot-2013-07-19-at-14.56.23-219x300.png 219w\" sizes=\"(max-width: 257px) 100vw, 257px\" \/><\/a>Facebookov\u00fd profil Inshaker.com pred \u010dasom uviedol 10 r\u00e1d od Charlesa Schumanna. Rady s\u00fa to ve\u013emi u\u017eito\u010dn\u00e9 hlavne pre mlad\u00fdch barmanov a samorejme, \u017ee sa p\u00e1r z nich z\u00edde aj t\u00fdm star\u0161\u00edm!<br \/>\nS dovolen\u00edm Inshaker.com tieto rady preklad\u00e1m a d\u00fafam, \u017ee ich za barom vyu\u017eijete:<\/p>\n<h4><\/h4>\n<h4><!--more--><em>Najlep\u0161ie cocktaily vych\u00e1dzaj\u00fa z v\u00e1\u0161ne a profesionality<\/em><\/h4>\n<h4><strong><em>Alkohol je rozhodne chladnej\u0161\u00ed ako parf\u00e9m<\/em><\/strong><\/h4>\n<h4><strong><em>Nikdy nepracujem za barom v mojom osobnom oble\u010den\u00ed<\/em><\/strong><\/h4>\n<h4><strong><em>Ak milujete svoju profesiu, v\u017edy pr\u00edde mo\u017enos\u0165 uspie\u0165<\/em><\/strong><\/h4>\n<h4><strong><em>Som viac spojen\u00fd so svojim \u0161ejkrom, ako s moj\u00edm telef\u00f3nom<\/em><\/strong><\/h4>\n<h4><strong><em>Barman nemie\u0161a iba drinky. Je v prvom rade zodpovedn\u00fd za bar<\/em><\/strong><\/h4>\n<h4><strong><em>St\u00e1le existuje iba 10 cocktailov, ktor\u00e9 dosiahli Olymp<\/em><\/strong><\/h4>\n<h4><strong><em>V Schumann`s bare m\u00e1me radi perfektn\u00fd outfit pred aj za barom<\/em><\/strong><\/h4>\n<h4><strong><em>Sna\u017e\u00edme sa by\u0165 dobr\u00fd team. By\u0165 iba dobr\u00fdm barmanom nesta\u010d\u00ed,<\/em>\u00a0<\/strong><strong><em>aby ste sa stali \u010dlenom teamu<\/em><\/strong><\/h4>\n<h4><strong><em>Profesionalita by mala by\u0165 vo v\u0161etkom, \u010do rob\u00edte<\/em><\/strong><\/h4>\n<h4><strong><em>Som \u0161\u0165astn\u00fd mu\u017e ke\u010f boxujem<\/em><\/strong><\/h4>\n<h4><strong><em> Sl\u00e1va sa skr\u00fdva v skromnosti a v dokonalosti va\u0161ej pr\u00e1ci.<\/em><\/strong><\/h4>\n<p><em><span class=\"Apple-style-span\" style=\"font-weight: normal;\">zdroj: <a href=\"https:\/\/www.facebook.com\/inshaker\">Inshaker.com<\/a><\/span><\/em><\/p>\n<p>Charles Schumann \/70\/ patr\u00ed medzi najuzn\u00e1vanej\u0161ie osobnosti barov\u00e9ho priemyslu. Je majite\u013eom legend\u00e1rneho <a href=\"http:\/\/www.schumanns.de\/\">Schumann`s baru<\/a>\u00a0v Mn\u00edchove a autorom t\u00fdchto barov\u00fdch publik\u00e1ci\u00ed:<\/p>\n<p>Schumann`s Barbuch 1984<\/p>\n<p>Schumann`s Tropical Barbook 1986<\/p>\n<p>American Bar 1991<\/p>\n<p>Schumann`s Maximilianstrasse 36, 2003<\/p>\n<p>V roku 2012 vy\u0161lo autorom revidovan\u00e9 vydanie knihy American Bar, ku ktorej som pre glob\u00e1lny Bar Magazine Digital nap\u00edsal t\u00fato recenziu:<br \/>\n<em>Legend\u00e1rna kniha American Bar z roku 1991 od Charlesa Schumanna sa do\u010dkala svojej novej, roz\u0161\u00edrenej\u0161ej a aktu\u00e1lnej\u0161ej\u00a0 verzie, pomenovan\u00e1 tento kr\u00e1t Schumann`s Bar, z \u010doho jasne vypl\u00fdva, \u017ee p\u00e1n Schumann v nej otv\u00e1ra tajomstv\u00e1 fungovania jeho baru. A ke\u010f \u017ee sa tak \u00faspe\u0161ne deje u\u017e 30 rokov, je sa naozaj z \u010doho u\u010di\u0165.<\/em><\/p>\n<p><em>Kniha obsahuje presne 500 recept\u00far a kvalitn\u00e9 spracovanie tovaroznalectva od dlhoro\u010dn\u00e9ho spolupracovn\u00edka a autora Schumann`s Whisk(e)y Lexikonu Stefana Gab\u00e1nyiho. Recept\u00fary s\u00fa zoraden\u00e9 preh\u013eadne, v knihe je ve\u013emi \u013eahk\u00e9 n\u00e1js\u0165 svoj ob\u013e\u00faben\u00fd klasick\u00fd drink, aj ke\u010f m\u00f4\u017ee prinies\u0165 mal\u00e9 odch\u00fdlky porovnan\u00e9 s historick\u00fdmi prame\u0148mi, \u010d\u00edm\u00a0 autor jasne ukazjue, \u017ee zost\u00e1va vern\u00fd svojej ceste vn\u00edmania klasick\u00e9ho baru.<\/em><\/p>\n<p><em>Charles Schumann prin\u00e1\u0161a na niektor\u00fdch miestach svoje ortodoxn\u00e9 n\u00e1zory na klasick\u00fd bar, \u010d\u00edm u niektor\u00fdch m\u00f4\u017ee str\u00e1ca\u0165 status legendy, \u010do je ale p\u00e1novi Schumannovi srde\u010dne jedno. Hovor\u00ed len to, \u010do on s\u00e1m pova\u017euje v klasickom bare za d\u00f4le\u017eit\u00e9 a naopak, jasne pomenov\u00e1va veci, ktor\u00e9 s tak\u00fdmto typom baru nemaj\u00fa ni\u010d spolo\u010dn\u00e9.<\/em><\/p>\n<p><em>Mo\u017eno t\u00e1to kniha, vzh\u013eadom na mno\u017estvo nov\u00fdch inform\u00e1ci\u00ed a pokrokov\u00fa dobu plnej inov\u00e1ci\u00ed sa u\u017e nem\u00f4\u017ee naz\u00fdva\u0165 barmanskou bibliou, ako tomu bolo v pr\u00edpade jej prvej verzie, ale je nesporn\u00e9, \u017ee si st\u00e1le zasl\u00fa\u017ei \u010destn\u00e9 miesto v ka\u017edej barovej kni\u017enici. Len m\u00e1loktor\u00fdm knih\u00e1m sa podar\u00ed tak skuto\u010dne prepoji\u0165 so svojim barom, ktor\u00e9ho filozofiu prezentuj\u00fa. A to nie len inform\u00e1ciami, ale aj jedine\u010dnou atmosf\u00e9rou a charakterom, ktor\u00fd z nej pri \u010d\u00edtan\u00ed c\u00edti\u0165.<\/em><\/p>\n<p><em>Kniha vy\u0161la v nemeckom jazyku.<\/em><\/p>\n<p><em>Milujem t\u00fato knihu!<\/em><\/p>\n<p>A na z\u00e1ver doporu\u010dujem e\u0161te tento rozhovor na:\u00a0<a href=\"http:\/\/www.barblog.cz\/?p=893\">www.barblog.cz<\/a><\/p>\n<p>Posted by: Lubo\u0161 R\u00e1cz<\/p>\n<fb:like \r\n\t\thref=\"http:\/\/www.barkultur.sk\/blog\/charles-schumanns-rules\/\" \r\n\t\tlayout=\"button_count\" \r\n\t\tshow_faces=\"false\" \r\n\t\twidth=\"350\" \r\n\t\t\r\n\t\taction=\"like\" \r\n\t\tcolorscheme=\"light\" \r\n\t\tstyle=\"margin-top:5px;\"\r\n\t\tclass=\"fb_edge_widget_with_comment fb_iframe_widget\"><\/fb:like>","protected":false},"excerpt":{"rendered":"<p>Facebookov\u00fd profil Inshaker.com pred \u010dasom uviedol 10 r\u00e1d od Charlesa Schumanna. Rady s\u00fa to ve\u013emi u\u017eito\u010dn\u00e9 hlavne pre mlad\u00fdch barmanov a samorejme, \u017ee sa p\u00e1r z nich z\u00edde aj t\u00fdm star\u0161\u00edm! S dovolen\u00edm Inshaker.com tieto rady preklad\u00e1m a d\u00fafam, \u017ee ich za barom vyu\u017eijete:<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"yes","footnotes":""},"categories":[13,92],"tags":[52,118],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/1168"}],"collection":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/comments?post=1168"}],"version-history":[{"count":26,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/1168\/revisions"}],"predecessor-version":[{"id":1201,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/1168\/revisions\/1201"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=1168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=1168"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=1168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}