{"id":1821,"date":"2014-02-08T18:39:56","date_gmt":"2014-02-08T18:39:56","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=1821"},"modified":"2014-02-09T10:43:11","modified_gmt":"2014-02-09T10:43:11","slug":"stanislav-vadrna-guestbartending-2014","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/stanislav-vadrna-guestbartending-2014\/","title":{"rendered":"STANISLAV VADRNA GUESTBARTENDING 2014"},"content":{"rendered":"

Minul\u00e9 dva roky \u00a0sa na\u0161a “barov\u00e1 sc\u00e9na” nechala un\u00e1\u0161a\u0165 m\u00fatnymi vodami priemern\u00e9ho hos\u0165a a ako keby z ve\u013ekej \u010dasti driemala v nejakej z\u00e1toke, z ktorej sem – tam niekto vypl\u00e1val, vystr\u010dil hlavu, dal o sebe vedie\u0165 a zase sa ponoril do be\u017en\u00fdch starost\u00ed barov\u00e9ho \u017eivota. Urobilo sa p\u00e1r skvel\u00fdch projektov v\u00e4\u010d\u0161inou v r\u00e9\u017eii ne\u00fanavn\u00e9ho podporovate\u013ea barovej kult\u00fary, firmy Pernod Ricard Slovakia a p\u00e1r barov si st\u00e1le poctivo robilo svoju robotu v podobe mil\u00e9ho servisu a profesion\u00e1lne podan\u00fdch drinkov.
\n\"stan1\"<\/a>Ale tento rok, hoci e\u0161te len za\u010dal, sa teda poriadne na\u0161tartoval! \u010cak\u00e1 n\u00e1s nie len ka\u017edoro\u010dn\u00fd \/teda u\u017e tret\u00ed\/ slovensko-\u010desk\u00fd Absolut Invite, Becherovka Class, ale aj po prv\u00fd kr\u00e1t slovensk\u00e9 kolo Diageo Word Class, ale t\u00fdm to \u00a0z\u010faleka nekon\u010d\u00ed.
\nNajv\u00e4\u010d\u0161ou udalos\u0165ou tohto, aj ke\u010f e\u0161te mlad\u00e9ho roka je “n\u00e1vrat” Stanislava Vadrnu za slovensk\u00e9 barov\u00e9 pulty. Teda aby som bol presn\u00fd, nie len slovensk\u00e9, ale aj \u010desk\u00e9, \u010di franc\u00fazske a som si ist\u00fd, \u017ee Lond\u00fdn, Mn\u00edchov, \u010di in\u00e9 svetov\u00e9 metropoly nenechaj\u00fa na seba dlho \u010daka\u0165.
\nStanislav za\u010dal rok vo ve\u013ekom \u0161t\u00fdle, kedy sa u\u017e v polovici janu\u00e1ra predstavil za dlhok\u00e1nskym Barom ktor\u00fd neexistuje v Brne. Na prv\u00fd poh\u013ead bolo ve\u013emi pr\u00edjemn\u00e9 vidie\u0165 ho za barom. Oble\u010den\u00fd v \u00fazkom saku a \u0161atkou zopnutou mal\u00fdm kr\u00fa\u017ekom mi pripom\u00ednal Jima Morrisona. Za barom nebolo vidie\u0165 \u017eiadne te\u00e1tro, \u017eiadneho k\u00fazeln\u00edka o\u010daruj\u00faceho publikum blb\u00fdmi re\u010dami a prehnan\u00fdmi pohybmi. Bolo tam vidie\u0165 \u0161t\u00fdlov\u00e9ho, ve\u013emi profesion\u00e1lne pracuj\u00faceho barmana, ktor\u00fd vzbudzoval pozornos\u0165 v\u00fdbornou technikou a e\u0161te nie\u010d\u00edm, \u010do ste si mo\u017eno v\u0161imli a\u017e na druh\u00fd poh\u013ead. O\u010daroval k\u013eudom osobnosti a iskrou v o\u010diach. Asi najlep\u0161ie to vystihol jeden z mojich spolupracovn\u00edkov, Marian Bene\u0161, ktor\u00fd mi pri poslednom Sazeracu hovor\u00ed: “Ke\u010f sa na neho pozer\u00e1m, tak m\u00e1m pocit, ako keby v\u00f4bec nepracoval. Na t\u00fdch ostatn\u00fdch vidie\u0165, \u017ee maj\u00fa tak\u00fd ten pracovn\u00fd stres a on je \u00faplne v pohode..” V tomto to presne bolo! Aby ste si to nevysvetlili zle. Stan pracoval. Vyr\u00e1bal drinky. R\u00fdchlo a efekt\u00edvne. Samozrejme, \u017ee nevyr\u00e1bal v\u0161etky s\u00e1m osobne, to by tam asi mie\u0161al do dnes. Ale v kuse pracoval a pr\u00e1cou sa naozaj bavil.
\nTam, v tom bare, v tomto momente som si uvedomil, \u017ee sa mi niekedy st\u00e1va, \u017ee v preplnenom bare zab\u00fadam ma\u0165 t\u00fa naozajstn\u00fa, uvo\u013enen\u00fa rados\u0165. Chcem v\u0161etko robi\u0165 dobre a som a\u017e pr\u00edli\u0161 s\u00fastreden\u00fd na to, aby drink i\u0161iel r\u00fdchlo k hos\u0165ovi v tej kvalite, na ktor\u00fa je zvyknut\u00fd. A pod t\u00fdm tlakom je niekedy vidie\u0165, \u017ee som pr\u00edli\u0161 s\u00fastreden\u00fd na to, \u010do rob\u00edm a \u017ee ve\u013emi chcem, aby v\u0161etko bolo v poriadku, teda aby hos\u0165 bol spokojn\u00fd a \u0161\u0165astn\u00fd. Stres z mno\u017estva objedn\u00e1vok n\u00e1m \u010dasto berie uvo\u013enenos\u0165 a z\u00e1bavu. \u00a0A ako keby sme v tom momente zab\u00fadali, \u017ee t\u00fdm, \u017ee si ja ve\u010der za barom u\u017e\u00edvame, aj ke\u010f len z druhej strany, si ho bude u\u017e\u00edva\u0165 aj on.
\nNeviem, \u010di ma ch\u00e1pete… ale chcem t\u00fdm poveda\u0165, \u017ee to najv\u00e4\u010d\u0161ie tajomstvo barmanskeho \u00faspechu spo\u010d\u00edva v tom, \u017ee v\u0161etko zvl\u00e1daze \u00faplne perfektne a pritom vyzer\u00e1te, ako keby ste v\u00f4bec neboli v pr\u00e1ci.<\/p>\n

S rados\u0165ou som o p\u00e1r dn\u00ed prijal Stanlyho n\u00e1vrh, \u017ee m\u00f4\u017eme guestbartending urobi\u0165 aj u n\u00e1s. Vtedy som si uvedomil, \u017ee aj ke\u010f sa u\u017e pozn\u00e1me vy\u0161e 10 rokov a aj sme pracovali na jednom mieste \/aj ke\u010f nie s\u00fa\u010dasne\/, tak sme e\u0161te nikdy pred t\u00fdm nepracovali spolu za jedn\u00fdm barom. \u017de to bude pr\u00e1ve za t\u00fdm mojim, bolo pre m\u0148a o to v\u00e4\u010d\u0161\u00edm pote\u0161en\u00edm.
\nNebudem opisova\u0165, ako prebehol ve\u010der. T\u00ed, ktor\u00ed v Z\u00e1hire boli si ho ur\u010dite u\u017eili. Nem\u00f4\u017eem ani op\u00edsa\u0165, ako a \u010d\u00edm Stanislav o\u010daril svojich host\u00ed. Z m\u00f4jho poh\u013eadu zopakoval v\u00fdkon z Brna. \u017diadny stres a \u00fanava a to napriek tomu, \u017ee za barom odmie\u0161al poctiv\u00e9 4 hodiny s jednou mali\u010dkou pauzou, ktor\u00fa som ani nepostrehol. Ke\u010f som mu dal nejak\u00fa objedn\u00e1vku, ani jedin\u00fd kr\u00e1t ma neodmietol, \u017ee nest\u00edha a m\u00e1 ve\u013ea pr\u00e1ce. A drinky boli o p\u00e1r min\u00fat pripraven\u00e9.
\nNo a drinky… Striktn\u00e1 klasika, v\u0161etko star\u00e9 veci twistnut\u00e9 japonskou whisky Nikka. Prezentova\u0165 a pos\u00fava\u0165 barov\u00fa kult\u00faru vpred t\u00fdmto \u0161t\u00fdlom je naozaj pre m\u0148a ve\u013ek\u00e1 vec.
\nAk\u00e1 je odmena? Pln\u00fd bar? Predan\u00e9 f\u013ea\u0161e a dobr\u00e1 tr\u017eba? Alebo objatie kolegu a kamar\u00e1ta, ktor\u00e9ho re\u0161pektujete a uzn\u00e1vate a s ktor\u00fdm je z\u00e1\u017eitok pracova\u0165 za jedn\u00fdm barom? \u010ci spokojn\u00fd a vysmiaty staff? Je to v\u0161etko dokpy, ale o k\u00fasok viac vy\u010dnieva spokojnos\u0165 host\u00ed, aj ke\u010f z ve\u013ekej \u010dasti baramanov, ktor\u00ed povedia, \u017ee si to v bare naozaj u\u017eili. Srde\u010dn\u00e1 v\u010faka v\u0161etk\u00fdm, ktor\u00ed ste pri\u0161li a ste si to s nami u\u017eili! A srde\u010dn\u00e1 v\u010faka Stanislavovi Vadrnovi, ktor\u00fd toto v\u0161etko vymyslel a jednozna\u010dne dokazuje, ako je ve\u013emi potrebn\u00fd pre slovensk\u00fa barov\u00fa komunitu.<\/p>\n

Stan bol tento kr\u00e1t oble\u010den\u00fd v bielom rondone s logom Traveling Mixologists a dlhej z\u00e1stere. Aj ke\u010f sme to takto neprezentovali a ani sa o tom nerozpr\u00e1vali, som si ist\u00fd, \u017ee sme tento ve\u010der obaja, aj ke\u010f ka\u017ed\u00fd pre seba, venovali Charlesovi Schumannovi…<\/p>\n

\"ARARAT_CARLTON_foto_Boris_Nemeth_019\"<\/a><\/p>\n

 <\/p>\n

Posted by: Lubo\u0161 R\u00e1cz
\nPhoto by: Boris N\u00e9meth<\/p>\n

Z\u00e1hir coffee & drinks, 29.1.2014<\/p>\n

FOTOGAL\u00c9RIA<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

<\/div>\n
<\/div>\n<\/fb:like>","protected":false},"excerpt":{"rendered":"

Minul\u00e9 dva roky \u00a0sa na\u0161a “barov\u00e1 sc\u00e9na” nechala un\u00e1\u0161a\u0165 m\u00fatnymi vodami priemern\u00e9ho hos\u0165a a ako keby z ve\u013ekej \u010dasti driemala v nejakej z\u00e1toke, z ktorej sem – tam niekto vypl\u00e1val, vystr\u010dil hlavu, dal o sebe vedie\u0165 a zase sa ponoril do be\u017en\u00fdch starost\u00ed barov\u00e9ho \u017eivota. Urobilo sa p\u00e1r skvel\u00fdch projektov v\u00e4\u010d\u0161inou v r\u00e9\u017eii ne\u00fanavn\u00e9ho podporovate\u013ea […]<\/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":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/1821"}],"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=1821"}],"version-history":[{"count":22,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/1821\/revisions"}],"predecessor-version":[{"id":1843,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/1821\/revisions\/1843"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=1821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=1821"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=1821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}