{"id":3425,"date":"2019-02-27T11:36:07","date_gmt":"2019-02-27T11:36:07","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=3425"},"modified":"2019-02-27T21:25:29","modified_gmt":"2019-02-27T21:25:29","slug":"barkultur-competition-junior","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/barkultur-competition-junior\/","title":{"rendered":"Barkultur Competition Junior"},"content":{"rendered":"

\"\"<\/a>Pred p\u00e1r t\u00fd\u017ed\u0148ami som odovzdal propoz\u00edcie na svoju prv\u00fa s\u00fa\u0165a\u017e, ktor\u00fa v spolupr\u00e1ci s \u00a0Hotelovou akad\u00e9miou \u013dudov\u00edta Wintera v Pie\u0161\u0165anoch v r\u00e1mci PIE\u0160\u0164ANSK\u00c9HO POH\u00c1RA \u013dUDOV\u00cdTA WINTERA organizuje a odborne zastre\u0161uje Barkultur.\u00a0Partnerom s\u00fa\u0165a\u017ee je spolo\u010dnos\u0165 Pernod Ricard Slovensko a uskuto\u010dn\u00ed sa 16.4.2019.
\nTe\u0161\u00ed ma, \u017ee to je pod\u013ea mojich vedomost\u00ed v\u00f4bec prv\u00e1 s\u00fa\u0165a\u017e, ktor\u00e1 sa bude kona\u0165\u00a0na p\u00f4de \u0161koly <\/em>odborne garantovan\u00e1 inak, ako tomu bolo doposia\u013e,\u00a0<\/em>\u010domu napovedaj\u00fa aj propoz\u00edcie, ktor\u00e9 som si dovolil zverejni\u0165 v pracovnej podobe a m\u00f4\u017ee sa mierne l\u00ed\u0161i\u0165 od zaslan\u00fdch propoz\u00edci\u00ed hotelov\u00fdm \u0161kol\u00e1m, av\u0161ak iba v mal\u00fdch detailoch. Ak ak v\u00e1s zauj\u00edma, v \u010dom je in\u00e1 od t\u00fdch predo\u0161l\u00fdch, \u010d\u00edtajte.<\/p>\n

Zverejnenie m\u00e1 iba informat\u00edvn\u00fd charakter, pozv\u00e1nky na s\u00fa\u0165a\u017e rie\u0161i Hotelov\u00e1 Akad\u00e9mia \u013dudov\u00edta Wintera.<\/p>\n


\nPROPOZ\u00cdCIE S\u00da\u0164A\u017dE:<\/b><\/p>\n

V\u0161eobecn\u00e9 ustanovenia:<\/p>\n

    \n
  1. Barmansk\u00e1 s\u00fa\u0165a\u017e Barkultur Junior Cup (\u010falej len “s\u00fa\u0165a\u017e”) sa sklad\u00e1 z dvoch k\u00f4l:\n
      \n
    1. Tasting<\/strong><\/li>\n
    2. Mie\u0161anie s\u00fa\u0165a\u017en\u00e9ho drinku<\/strong><\/li>\n<\/ol>\n<\/li>\n<\/ol>\n
        \n
      1. S\u00fa\u0165a\u017e sa otv\u00e1ra tastingom, ktor\u00fdch v\u00fdsledok sa zapo\u010d\u00edtava do celkov\u00e9ho hodnotenia s\u00fa\u0165a\u017ee<\/li>\n<\/ol>\n
          \n
        1. Mie\u0161anie s\u00fa\u0165a\u017en\u00e9ho drinku bude prebieha\u0165 na p\u00f3diovom bare pod dozorom troch porotcov v \u010dasovom limite.<\/li>\n<\/ol>\n
            \n
          1. Hodnotenie jednotliv\u00fdch \u010dast\u00ed s\u00fa\u0165a\u017ee bude vych\u00e1dza\u0165 z presne dan\u00fdch defin\u00edci\u00ed – vi\u010f. pr\u00edloha.<\/li>\n<\/ol>\n
              \n
            1. Poradie \u00fa\u010dasti s\u00fa\u0165a\u017eiacich v predkole aj vo fin\u00e1le bude ur\u010den\u00e9 priamo na mieste \u017erebom. Losova\u0165 z osudia bud\u00fa priamo s\u00fa\u0165a\u017eiaci.<\/li>\n<\/ol>\n

              Pravidl\u00e1 pre TASTINGOV\u00c9 KOLO
              \n<\/b><\/p>\n

                \n
              1. \u00dalohou s\u00fa\u0165a\u017eiaceho bude v\u00a0\u010dasovom limite spr\u00e1vne ozna\u010di\u0165 6 vzoriek r\u00f4znych druhov tekut\u00fdch pr\u00edsad be\u017ene pou\u017e\u00edvan\u00fdch na pr\u00edpravu mie\u0161an\u00fdch n\u00e1pojov. Pr\u00edsady m\u00f4\u017eu by\u0165 ovocn\u00e9 \u0161\u0165avy, sirupy, coriadly, lik\u00e9ry, v\u00edna r\u00f4zneho druhu a\u00a0spirity. \/\u010falej len pr\u00edsady\/<\/li>\n
              2. Z celkov\u00e9ho zoznamu pr\u00edsad, ktor\u00e9 n\u00e1jdete v\u00a0pr\u00edlohe, bude vybrat\u00fdch 6 vzoriek. Tento zoznam sl\u00fa\u017ei iba na tastingov\u00e9 kolo.<\/li>\n
              3. S\u00fa\u0165a\u017eiaci m\u00e1 za \u00falohu presne ur\u010di\u0165 druh pr\u00edsady tak, ako je op\u00edsan\u00e1 v\u00a0zozname. Nie je povinn\u00fd uv\u00e1dza\u0165 zna\u010dku.<\/li>\n
              4. Vzorky bud\u00fa opatren\u00e9 \u010d\u00edslom na predtla\u010denej mape. Pod \u010d\u00edslo vzorky s\u00fa\u0165a\u017eiaci nap\u00ed\u0161e presn\u00fd n\u00e1zov pr\u00edsady tak, ako je to uveden\u00e9 v\u00a0zozname pr\u00edsad.\u00a0 <\/span><\/li>\n<\/ol>\n

                \u010casov\u00fd limit na t\u00fato discipl\u00edn\u00fa bude 10 min\u00fat. V\u0161etci prihl\u00e1sen\u00ed s\u00fa\u0165a\u017eiaci vykon\u00e1vaj\u00fa toto kolo v\u00a0rovnakom \u010dase.<\/p>\n

                Pravidl\u00e1 pre MIE\u0160ANIE S\u00da\u0164A\u017dN\u00c9HO DRINKU<\/b><\/p>\n

                1. S\u00fa\u0165a\u017en\u00fd drink je vyhl\u00e1sen\u00fd v\u00a0kateg\u00f3rii FIZZ, pri\u010dom vzor z\u00a0tejto kateg\u00f3rie je \u0161pecifikovan\u00fd ako GIN FIZZ.<\/p>\n

                2. S\u00fa\u0165a\u017eiaci vytvor\u00ed na s\u00fa\u0165a\u017enom bare drink v\u00a03 porci\u00e1ch v\u00a0\u010dasovom limite maxim\u00e1lne 7 min\u00fat vr\u00e1tane komunik\u00e1cie s\u00a0porotou.<\/p>\n

                3. Mie\u0161an\u00fd n\u00e1poj mus\u00ed obsahova\u0165 ako b\u00e1zu Gin Beefeater, ktor\u00fd bude s\u00fa\u0165a\u017eiacim k\u00a0dispoz\u00edcii priamo na mieste od partnera s\u00fa\u0165a\u017ee.<\/p>\n

                4. Ostatn\u00e9 suroviny v\u00a0drinku si s\u00fa\u0165a\u017eiaci m\u00f4\u017ee zameni\u0165 pod\u013ea vlastnej kreativity a\u00a0n\u00e1padu tak, aby zachoval p\u00f4vodn\u00fa my\u0161lienku drinku, nemus\u00ed v\u0161ak jeho presn\u00e9 zlo\u017eenie. Hodnot\u00ed sa kreativita<\/b> a\u00a0z\u00e1rove\u0148 zachovanie p\u00f4vodnej my\u0161lienky<\/b> vzorov\u00e9ho drinku Gin Fizz. Z\u00e1rove\u0148 sa hodnot\u00ed aj pr\u00edpadn\u00e9 prepojenie hlavnej b\u00e1ze s\u00a0ostatn\u00fdmi surovinami.\u00a0<\/span><\/p>\n

                5. Povolen\u00e9 s\u00fa dom\u00e1ce sirupy, cordialy a\u00a0inf\u00fazie, ktor\u00e9 si s\u00fa\u0165a\u017eiaci m\u00f4\u017ee predpripravi\u0165 a\u00a0prinies\u0165 na s\u00fa\u0165a\u017e.\u00a0<\/span><\/p>\n

                6. Po\u010det pr\u00edsad pou\u017eit\u00fdch do s\u00fa\u0165a\u017en\u00e9ho drinku vr\u00e1tana ozdoby je maxim\u00e1lne 6.
                \nAk je pr\u00edsada vytvoren\u00e1 z\u00a0viacer\u00fdch surov\u00edn, po\u010d\u00edta sa iba za jednu pr\u00edsadu.
                \n\/napr. Sirup = \u010daj +voda+cukor\/<\/p>\n

                7. Suroviny sa d\u00e1vkuj\u00fa a uv\u00e1dzaj\u00fa v\u00a0centilitroch alebo v mililitroch, strekoch \/dash\/ a\u00a0kvapk\u00e1ch.<\/p>\n

                8. V\u0161etky ostatn\u00e9 pr\u00edsady a\u00a0suroviny si s\u00fa\u0165a\u017eiaci mus\u00ed zabezpe\u010di\u0165 a\u00a0prinies\u0165 s\u00e1m.<\/p>\n

                9. V\u0161etky pracovn\u00e9 pom\u00f4cky potrebn\u00e9 na pr\u00edpravu drinku si mus\u00ed s\u00fa\u0165a\u017eiaci prinies\u0165 a\u00a0zabezpe\u010di\u0165 s\u00e1m.<\/p>\n

                10. Organiz\u00e1tor zabezpe\u010duje:
                \ns\u00fa\u0165a\u017en\u00fd bar, \u013ead \/drten\u00fd \u013ead, kocky, ve\u013ek\u00e9 \u013eadov\u00e9 kryhy\/, b\u00e1zu Beefeater Gin \u00a0<\/span><\/p>\n

                11. Recept\u00faru mus\u00ed s\u00fa\u0165a\u017eiaci posla\u0165 v\u00a0prilo\u017eenom formul\u00e1ri najnesk\u00f4r do 02.04.2019 mailom na adresu winterpohar@gmail.com<\/p>\n

                HODNOTENIE S\u00da\u0164A\u017dE<\/b><\/p>\n

                Hodnotenie Tastingov\u00e9ho kola<\/b><\/p>\n

                1. Za ka\u017ed\u00fa presne ur\u010den\u00fa vzorku dost\u00e1va s\u00fa\u0165a\u017eiaci 5 bodov., ktor\u00e9 sa zapo\u010d\u00edtavaj\u00fa do tabu\u013eky celkov\u00e9ho hodnotenia \/ 30 bodov\/\u00a0<\/span><\/p>\n

                2. V\u00a0pr\u00edpade, \u017ee vzorka bude ur\u010den\u00e1 chu\u0165ovo spr\u00e1vne, ale neuveden\u00e1 presne pod\u013ea prilo\u017een\u00e9ho zoznamu, s\u00fa\u0165a\u017eiaci nedost\u00e1va \u017eiadny bod.\u00a0<\/span><\/p>\n

                Hodnotenie S\u00fa\u0165a\u017en\u00e9ho drinku<\/b><\/p>\n

                1. S\u00fa\u0165a\u017e bude hodnoti\u0165 odborn\u00e1 porota v\u00a0zlo\u017een\u00ed:<\/i><\/b><\/p>\n

                Lubo\u0161 R\u00e1cz, Barkultur
                \nKarol Domisch, Pernod Ricard Slovensko
                \nKate\u0159ina Kluchov\u00e1, Beefeater a\u00a0Plymouth Ambassador \u010cesk\u00e1 Republika<\/p>\n

                2. Hodnotenie drinku \/ 40 bodov\/ :<\/i><\/b>
                \n<\/span>Cie\u013eom s\u00fa\u0165a\u017ee a\u00a0s\u00fa\u0165a\u017en\u00e9ho drinku je n\u00e1js\u0165 nov\u00fa recept\u00faru na klasick\u00fd mie\u0161an\u00fd drink Gin Fizz. Recept\u00fara preto mus\u00ed by\u0165 vlastn\u00e1 a\u00a0nikde doposia\u013e nepublikovan\u00e1. S\u00fa\u0165a\u017eiaci mus\u00ed dba\u0165 na to, aby vych\u00e1dzal zo z\u00e1kladov ur\u010den\u00e9ho vzorov\u00e9ho n\u00e1poja, ale aby z\u00e1rove\u0148 priniesol do drinku kreativitu a\u00a0n\u00e1pad v\u00a0podobe ostatn\u00fdch surov\u00edn, alebo zauj\u00edmavej pr\u00edpravy, ktor\u00e9 si m\u00f4\u017ee v\u00a0tomto drinku zamie\u0148a\u0165 pod\u013ea seba. Podmienkou je pou\u017eitie hlavnej b\u00e1ze Beefeater Ginu \u010di u\u017e v\u00a0jeho p\u00f4vodnej podobe, alebo mierne upravenej pod\u013ea kreativity s\u00fa\u0165a\u017eiaceho. Z\u00e1rove\u0148 porota bude prihliada\u0165 aj na pr\u00edpadn\u00e9 prepojenie ostatn\u00fdch surov\u00edn s\u00a0b\u00e1zou drinku.
                \nHodnoti\u0165 sa bude kreativita, chu\u0165, vzh\u013ead, v\u00f4\u0148a a\u00a0celkov\u00fd balance \/vyv\u00e1\u017eenos\u0165 chut\u00ed\/ s\u00fa\u0165a\u017en\u00e9ho drinku.
                \nBarman svoje s\u00fa\u0165a\u017en\u00e9 vyst\u00fapenie sprev\u00e1dza slovn\u00fdm prejavom, ktor\u00e9ho hlavnou \u00falohou je zauja\u0165 porotu.\u00a0 T\u00e9mou je samotn\u00fd drink, pou\u017eitie surov\u00edn a\u00a0ich pr\u00edpadn\u00fd v\u00fdznam v\u00a0drinku. Porota v\u00a0priebehu vyst\u00fapenia m\u00f4\u017ee kl\u00e1s\u0165 dopl\u0148uj\u00face ot\u00e1zky k\u00a0surovin\u00e1m, technik\u00e1m, \u010di k\u00a0samotn\u00e9mu n\u00e1poju. Po domie\u0161an\u00ed drinku v\u00a0\u010dasovom limite si porota vyhradzuje pr\u00e1vo kl\u00e1s\u0165 dve dopl\u0148uj\u00face z\u00e1kladn\u00e9 ot\u00e1zky k\u00a0hlavnej b\u00e1ze drinku \u2013 Ginu Beefeater\/zlo\u017eenie, hist\u00f3ria a\u00a0pod.\/, \u010do v\u0161ak nem\u00f4\u017ee trva\u0165 viac ako 3 min\u00faty po vypr\u0161an\u00ed s\u00fa\u0165a\u017en\u00e9ho \u010dasu.<\/p>\n

                3. Hodnotenie techniky pri pr\u00edprave \u0161\u00fa\u0165a\u017en\u00e9ho n\u00e1poja\u00a0\/20 bodov\/:
                \n<\/span><\/i><\/b>Pri hodnoten\u00ed sa prihliada na celkov\u00fa spr\u00e1vnos\u0165 pou\u017eit\u00fdch techn\u00edk pri ka\u017edej jednej \u010dinnosti. S\u00fa\u0165a\u017eiaci db\u00e1 na \u010dist\u00e9 odmeriavanie, zachladenie poh\u00e1rov, spr\u00e1vnu d\u013a\u017eku \u0161ejkrovania, \u010di inej pou\u017eitej techniky na zamie\u0161anie drinku tak, aby docielil spr\u00e1vny balance pri celkovej chuti drinku.
                \nS\u00fa\u0165a\u017eiaci dost\u00e1va m\u00ednusov\u00e9 body za rozliatie suroviny, nespr\u00e1vne preveden\u00fa techniku, \u010di pri nespr\u00e1vnom serv\u00edrovan\u00ed drinku porote.<\/p>\n

                4. Hodnotenie pracoviska a\u00a0a\u00a0vzh\u013eadu barmana\/20 bodov\/:
                \n<\/i><\/b>S\u00fa\u0165a\u017eiaci mus\u00ed dba\u0165 na \u010distotu svojho pracoviska. Pred rozlo\u017een\u00edm pracovn\u00fdch pom\u00f4cok venuje pozornos\u0165 \u010distote baru a\u00a0pracovnej plochy, tak isto na \u010distotu pred barom zo strany porotcov a\u00a0jeho celkov\u00fd vzh\u013ead.
                \nHodnoti\u0165 sa bude tie\u017e \u010distota pracovn\u00fdch pom\u00f4cok, skla a barov\u00fd set-up \/usporiadanie pom\u00f4cok na bare\/ a\u00a0celkov\u00fd estetick\u00fd dojem z\u00a0baru.
                \nNa vzh\u013eade barmana sa bude hodnoti\u0165 celkov\u00e1 \u010distota pracovn\u00e9ho odevu a\u00a0celkov\u00e1 \u00faprava a\u00a0\u010distota zov\u0148aj\u0161ku. Taktie\u017e sa do hodnotenia zapo\u010d\u00edtava o\u010dn\u00fd kontakt a\u00a0\u00fasmev.
                \nBli\u017e\u0161ie bodov\u00e9 hodnotenie bude zverejnen\u00e9 pred zah\u00e1jen\u00edm s\u00fa\u0165a\u017ee<\/p>\n

                5. Celkov\u00e9 hodnotenie
                \n<\/span><\/i><\/b>Porota h\u013ead\u00e1 komplexn\u00e9ho barmana, ktor\u00fd vyzer\u00e1 upravene, vy\u017earuje pozit\u00edvnu energiu a\u00a0z\u00e1rove\u0148 db\u00e1 na \u010distotu baru, jeho estetick\u00fa \u00fapravu tak, ako by bol vo svojom bare a\u00a0pracoval pred hos\u0165ami. Sna\u017e\u00ed sa im poskytn\u00fa\u0165 pr\u00edjemn\u00fd servis, do ktor\u00e9ho m\u00f4\u017ee \/ nemus\u00ed zapoji\u0165 aj hudobn\u00fd podmaz vytv\u00e1raj\u00faci atmosf\u00e9ru, ktor\u00fa chce preda\u0165 svojim hos\u0165om\u00a0 \/ porotcom.
                \nBarman sa z\u00e1rove\u0148 orientuje\u00a0 v chutiach\u00a0z\u00e1kladn\u00fdch surov\u00edn be\u017ene pou\u017e\u00edvan\u00fdch do klasick\u00fdch mie\u0161an\u00fdch n\u00e1pojov a\u00a0vie ich od seba odl\u00ed\u0161i\u0165.
                \nTak isto m\u00e1 z\u00e1kladn\u00e9 vedomosti nie len o\u00a0svojich dom\u00e1cich surovin\u00e1ch, ktor\u00e9 pou\u017e\u00edva pri pr\u00edprave n\u00e1poja, ale aj o\u00a0z\u00e1kladnej b\u00e1ze Beefeater ginu a\u00a0je schopn\u00fd na ne jednoducho a\u00a0jasne odpoveda\u0165 v\u00a0pr\u00edpade, ak sa hos\u0165 \/ porotca na to sp\u00fdta.
                \nDrink pripravuje \u010disto a\u00a0prec\u00edzne, pritom v\u0161ak efektne a\u00a0primerane r\u00fdchlo, pri\u010dom dodr\u017eiava v\u0161etky z\u00e1sady kvalitn\u00e9ho mie\u0161an\u00e9ho drinku v\u00a0\u0161t\u00fdle klasick\u00e9ho \u201eAmerican Baru\u201c, av\u0161ak ich obohacuje modern\u00fdmi postupmi, surovinami a\u00a0technikami.
                \nV\u00a0s\u00fa\u0165a\u017ei ide pr\u00e1ve o\u00a0prepojenie kvality, kreativity, komplexnosti a\u00a0poctiv\u00e9ho pr\u00edstupu ktor\u00e9 vych\u00e1dzaj\u00fa s\u00a0princ\u00edpov klasick\u00e9ho baru prezentovan\u00fdch v\u00a0barovej hist\u00f3rii barmi ako Harry`s New York Bar v Par\u00ed\u017e\u00ed, American Bar v\u00a0hoteli Savoy v Lond\u00fdne, \u010di Schumann`s Bar v Mn\u00edchove.<\/p>\n

                \u00a0<\/span><\/p>\n<\/fb:like>","protected":false},"excerpt":{"rendered":"

                Pred p\u00e1r t\u00fd\u017ed\u0148ami som odovzdal propoz\u00edcie na svoju prv\u00fa s\u00fa\u0165a\u017e, ktor\u00fa v spolupr\u00e1ci s \u00a0Hotelovou akad\u00e9miou \u013dudov\u00edta Wintera v Pie\u0161\u0165anoch v r\u00e1mci PIE\u0160\u0164ANSK\u00c9HO POH\u00c1RA \u013dUDOV\u00cdTA WINTERA organizuje a odborne zastre\u0161uje Barkultur.\u00a0Partnerom s\u00fa\u0165a\u017ee je spolo\u010dnos\u0165 Pernod Ricard Slovensko a uskuto\u010dn\u00ed sa 16.4.2019. Te\u0161\u00ed ma, \u017ee to je pod\u013ea mojich vedomost\u00ed v\u00f4bec prv\u00e1 s\u00fa\u0165a\u017e, ktor\u00e1 sa bude […]<\/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":[13,1,176,59,33],"tags":[],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/3425"}],"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=3425"}],"version-history":[{"count":10,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/3425\/revisions"}],"predecessor-version":[{"id":3438,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/3425\/revisions\/3438"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=3425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=3425"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=3425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}