{"id":1995,"date":"2014-05-15T10:53:16","date_gmt":"2014-05-15T10:53:16","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=1995"},"modified":"2014-05-15T12:08:06","modified_gmt":"2014-05-15T12:08:06","slug":"finale-sba-kategoria-barman-roka","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/finale-sba-kategoria-barman-roka\/","title":{"rendered":"FIN\u00c1LE SBA \/kateg\u00f3ria Barman roka\/"},"content":{"rendered":"

V\u010dera som mal t\u00fa \u010des\u0165 sedie\u0165 v porote, kde sa stretlo 5 nominovan\u00fdch barmanov, ktor\u00fdch pova\u017eujem za \u0161pi\u010dku akt\u00edvne p\u00f4sobiacich \u013eud\u00ed za slovensk\u00fdmi barov\u00fdmi pultami.
\nNechcem na tomto mieste popisova\u0165 priebeh s\u00fa\u0165a\u017ee, ur\u010dite tak urob\u00ed v najbli\u017e\u0161om \u010d\u00edsle slovensk\u00fd Bar Magazine, ktor\u00fd prinesie podrobnej\u0161\u00ed report.
\n
\nNapriek tomu, \u017ee s\u00fa\u0165a\u017ei tro\u0161ku ch\u00fdbala tradi\u010dn\u00e1 atmosf\u00e9ra Paparazzi, tak sa mi ve\u013emi p\u00e1\u010dila a po \u010desko-slovenskom kole \u00a0Absolut Invite som mal aj vysok\u00e9 o\u010dak\u00e1vania t\u00fdkaj\u00face sa kvality “signature” drinkov. Dalo by sa z \u010dasti polemizova\u0165 o tom, \u010di si zna\u010dka, ktor\u00fa vybral partner do tejto s\u00fa\u0165a\u017ee, zasl\u00fa\u017ei, aby sa \u0148ou prezentovala s\u00fa\u0165a\u017e o najlep\u0161ieho barmana roka. Re\u0161pektujem samozrejme poh\u013ead biznisu ale z \u010dasti to odzrkad\u013euje situ\u00e1ciu na na\u0161ej barovej sc\u00e9ne. Nechcem t\u00fdm poveda\u0165, \u017ee sme neochutnali dobr\u00e9 drinky.Jeden vydarenej\u0161\u00ed o tro\u0161i\u010dku viac ako in\u00fd, barmani nesklamali v kreativite, zauj\u00edmavom servise a doplnili vybran\u00fa zna\u010dku \"fotka\"<\/a>svojimi dom\u00e1cimi produktami a zauj\u00edmav\u00fdm servisom. Tak \u017ee v ka\u017edom pr\u00edpade dobr\u00fd \u0165ah sponzora, ktor\u00fd pre zna\u010dku z\u00edskal body nie len s pyr\u00e1tom na r\u00f4znych parties, ale dok\u00e1zal ju dosta\u0165 do r\u00fak najlep\u0161\u00edch barmanov Slovenska. Povedzme si ale otovrene, \u017ee re\u00e1lne pr\u00e1ve \u00a0t\u00edto barmani do svojich drinkov \u00a0pou\u017eij\u00fa tento rum iba na vysloven\u00e9 prianie hos\u0165a. Samozrejme, \u017ee s t\u00fdm nikto nem\u00e1 probl\u00e9m, len dne\u0161n\u00fd v\u00fdber v tomto segmente je jednoducho ove\u013ea kvalitnej\u0161\u00ed a zauj\u00edmavej\u0161\u00ed.<\/p>\n

Zvolen\u00fd brand je v\u0161ak v pon\u00edman\u00ed kvality v ostrom kontraste so s\u00fa\u0165a\u017eou Diageo World Class, kde pr\u00e1ve t\u00edto barmani naopak pracuj\u00fa s ultra pr\u00e9miov\u00fdmi produktami. Opr\u00e1vnene to vyvol\u00e1va ot\u00e1zku, \u010di je titul Barmana roka menej ako v\u00ed\u0165azstvo v s\u00fa\u0165a\u017ei Diageo World Class. Mnoh\u00ed barmani si teraz ur\u010dite na\u0161li odpove\u010f.
\n\u010eal\u0161\u00ed probl\u00e9m, pred ktor\u00fdm si nem\u00f4\u017eme zakr\u00fdva\u0165 o\u010di a tv\u00e1ri\u0165 sa, \u017ee sme minim\u00e1lne tak dobr\u00ed, ako s\u00fa \u010cesi, Nemci, \u010di \u0160v\u00e9di, je znalos\u0165 klasick\u00fdch drinkov. Alfa a Omega ka\u017ed\u00e9ho barmana. Tento rok sa latka poriadne zdvihla. Nemohli sme predsa najlep\u0161\u00edch barmanov sk\u00fa\u0161a\u0165 z Martini Cocktailu, Negroni, \u010di Manhattanu. Na rad pri\u0161la druh\u00e1 vlna klasiky, o ktorej sa dnes be\u017ene vo svete hovor\u00ed. T\u00e1to \u010das\u0165 s\u00fa\u0165a\u017ee uk\u00e1zala zauj\u00edmav\u00fa vec. S re\u0161pektom mus\u00edm uzna\u0165, \u017ee barmani s\u00fa ve\u013emi kreat\u00edvny a nech\u00fdba im preh\u013ead o tom, \u010do sa deje na medzin\u00e1rodn\u00fdc s\u00fa\u0165a\u017eiach. Disponuj\u00fa dobrou technikou, vym\u00fd\u0161\u013eaj\u00fa \u00a0zauj\u00edmav\u00e9 servisy, investuj\u00fa peniaze na n\u00e1kup invent\u00e1ru, na v\u00fdrobu skvel\u00fdch dom\u00e1cich surov\u00edn, ich drinkom nech\u00fdba kvalita.
\nV\u0161etci obdivuj\u00fa Erika Lorincza za to, \u010do dosiahol, ako vystupuje a ak\u00fdm je skvel\u00fdm \u010dlovekom a barmanom. Tr\u00fafam si poveda\u0165, \u017ee sa pre mnoh\u00fdch st\u00e1va vzorom. Zasl\u00fa\u017eene. Barmani v\u0161ak ako keby zabudli na to, \u017ee pr\u00e1ve to, \u010do Erik prezentuje s\u00fa star\u00e9 klasick\u00e9 drinky, ktor\u00e9 maj\u00fa z\u00e1klad v knihe zo Savoya a ktor\u00e9 denno-denne mie\u0161a vo svojom bare. Dlho sme s Jorgom Meyerom h\u013eadali 5 drinkov, ktor\u00e9 si objedna\u0165 od s\u00fa\u0165a\u017eiacich barmanov.
\n\"Sn\u00edmka<\/a>Prizn\u00e1m sa ale, \u017ee som ne\u010dakal, \u017ee barmani, ktor\u00ed s\u00fa nominovan\u00ed na barmana roka nebud\u00fa ma\u0165 po\u0148atia o Floridite Daiquiri, Martinezi, pom\u00fdlia si recept na Hanky Panky, \u010di Side Car chc\u00fa pripravova\u0165 v Mixglasse. Objedn\u00e1vali sme si jednoduch\u00fd Whiskey Smash, no nedostali ho. \u00a0Nehovor\u00edm, \u017ee pohoreli v\u0161etci, ale ani jeden barman klasick\u00fd drink nenamie\u0161al tak, \u017ee by bol s n\u00edm s\u00e1m spokojn\u00fd, keby ho takto \u00a0namie\u0161al Erikovi v bare. Ja viem, \u017ee svoju \u00falohu zohr\u00e1va aj s\u00fa\u0165a\u017en\u00e1 tr\u00e9ma a stres, ale ke\u010f raz ovl\u00e1dam recept\u00faru na Martinez, tak ju raz ovl\u00e1dam, \u010di ju mie\u0161am Charlesovi Schumannovi, alebo \u0161tamgastovi na bare.
\nTu sa odzrkad\u013euje probl\u00e9m, ktor\u00fd vid\u00edme v na\u0161ich baroch. Barmani nec\u00edtia potrebu sa \u010falej vzdel\u00e1va\u0165 v kateg\u00f3rii klasick\u00fdch drinkov. Ale ak ich nebudeme pozna\u0165 a vedie\u0165 pripravova\u0165, nie len \u017ee strat\u00edme dobr\u00e9 meno u host\u00ed, ktor\u00ed sa v pit\u00ed vyznaj\u00fa, ale nikdy ich naozaj nebudeme pred\u00e1va\u0165.<\/p>\n

Zaober\u00e1m sa ot\u00e1zkou, \u010di je potrebn\u00e9 p\u00edsa\u0165 o negat\u00edvach, ktor\u00e9 v\u0161etci vid\u00edme, \u010di rad\u0161ej v\u0161etko nepostavi\u0165 do pozit\u00edvneho svetla, ktor\u00e9 taktie\u017e svietilo na tejto s\u00fa\u0165a\u017ei. Rozm\u00fd\u0161\u013eam a prizn\u00e1m sa, \u017ee nie je \u013eahk\u00e9 stava\u0165 sa do polohy kritika. Ale je nutn\u00e9 si uvedomi\u0165, \u017ee ak sa nen\u00e1jde nikto, kto by nahlas, ale samozrejme so v\u0161etk\u00fdm re\u0161pektom a \u00factou pouk\u00e1zal na nedostatky, ktor\u00e9 na na\u0161ej sc\u00e9ne s\u00fa, tak sa ponor\u00edme e\u0161te hlb\u0161ie, ako sme teraz. Nem\u00f4\u017eeme si pred v\u0161etk\u00fdm zatv\u00e1ra\u0165 o\u010di, lebo m\u00f4\u017eme dopadn\u00fa\u0165 ako nejak\u00e1 barmansk\u00e1 asoci\u00e1cia. Neviem, \u010di je nutn\u00e9 sa tu nejako ospravedl\u0148ova\u0165, ale nep\u00ed\u0161em to preto, aby som po\u0161kodzoval kohoko\u013evek meno. Mysl\u00edm si v\u0161ak, \u017ee tak\u00e9to podujatia by tu mali by\u0165 na to, aby \u00a0motivovali ostatn\u00fdch k lep\u0161ej pr\u00e1ci za barov\u00fdmi pultami, aby aj oni mohli patri\u0165 medzi t\u00fdch najlep\u0161\u00edch u n\u00e1s. To n\u00e1s potom pos\u00fava vpred a skvalit\u0148uje nie len na\u0161u pr\u00e1cu a na\u0161ich host\u00ed, ale aj celkov\u00fd poh\u013ead na barmansk\u00fa profesiu.
\nJe v\u0161ak nesporne pozit\u00edvne, \u017ee level je dnes ove\u013ea vy\u0161\u0161\u00ed ako pred dvomi-tromi rokmi, ke\u010f barmani dost\u00e1vali klasick\u00e9 drinky, ktor\u00e9 dnes \u00faplne be\u017ene zvl\u00e1daj\u00fa a pred\u00e1vaj\u00fa vo svojich baroch. Toto je hlavn\u00fd d\u00f4vod, pre\u010do som si dovolil kritick\u00e9 slov\u00e1. Preto \u017ee v\u0161etci chceme pred\u00e1va\u0165 v\u00e1\u017ene drinky. Nie len tie, ktor\u00e9 vymysl\u00edme sami, ale chceme pripravova\u0165 tak kvalitn\u00e9 drinky ako v lond\u00fdnskom Savoyi, \u010di hamburskom Le Lion. Ver\u00edm, \u017ee aj na prv\u00fd poh\u013ead tieto kritick\u00e9 slov\u00e1 prines\u00fa nejak\u00e9 ovocie a v skuto\u010dnosti bud\u00fa sl\u00fa\u017ei\u0165 na to, aby sa skvalitnil nie len slovensk\u00fd bar a barman, ale aj hos\u0165.<\/p>\n

Posted by: Lubo\u0161 R\u00e1cz<\/p>\n<\/fb:like>","protected":false},"excerpt":{"rendered":"

V\u010dera som mal t\u00fa \u010des\u0165 sedie\u0165 v porote, kde sa stretlo 5 nominovan\u00fdch barmanov, ktor\u00fdch pova\u017eujem za \u0161pi\u010dku akt\u00edvne p\u00f4sobiacich \u013eud\u00ed za slovensk\u00fdmi barov\u00fdmi pultami. Nechcem na tomto mieste popisova\u0165 priebeh s\u00fa\u0165a\u017ee, ur\u010dite tak urob\u00ed v najbli\u017e\u0161om \u010d\u00edsle slovensk\u00fd Bar Magazine, ktor\u00fd prinesie podrobnej\u0161\u00ed report.<\/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\/1995"}],"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=1995"}],"version-history":[{"count":37,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/1995\/revisions"}],"predecessor-version":[{"id":2034,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/1995\/revisions\/2034"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=1995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=1995"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=1995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}