{"id":3435,"date":"2019-03-01T12:22:51","date_gmt":"2019-03-01T12:22:51","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=3435"},"modified":"2019-03-01T12:32:14","modified_gmt":"2019-03-01T12:32:14","slug":"junior-bartender-challenge-2019","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/junior-bartender-challenge-2019\/","title":{"rendered":"Junior Bartender Challenge 2019"},"content":{"rendered":"<p>Doba sa za\u010d\u00edna meni\u0165. Ako v baroch, kde hostia \u010d\u00edm \u010falej, t\u00fdm viac \u017eiadaj\u00fa kvalitu \u010di u\u017e produktu, alebo servisu, podobne za\u010d\u00ednaj\u00fa reagova\u0165 aj \u0161koly, aby pon\u00fakli \u017eiakom kvalitnej\u0161ie inform\u00e1cie, ktor\u00e9 s\u00fa podlo\u017een\u00e9 praxou v t\u00fdch najlep\u0161\u00edch baroch, preh\u013eadom, vedomos\u0165ami a aj nov\u00e9ho pr\u00edstupu k hos\u0165om.<br \/>\nAko ste sa mohli dozvedie\u0165 <a href=\"http:\/\/www.barkultur.sk\/blog\/barkultur-competition-junior\/\">z m\u00f4jho predo\u0161l\u00e9ho \u010dl\u00e1nku<\/a>, Barkultur organizuje v\u00f4bec prv\u00fa s\u00fa\u0165a\u017e na odbornej \u0161kole a pod\u013ea mojich vedomost\u00ed je to aj prv\u00e1 s\u00fa\u0165a\u017e na p\u00f4de \u0161koly organizovan\u00e1 niek\u00fdm in\u00fdm, ako Skba. Je to v\u00fdrazn\u00fd posun vo vn\u00edman\u00ed na\u0161ej pr\u00e1ce z poh\u013eadu odborn\u00fdch \u0161k\u00f4l.<br \/>\n<!--more-->Samozrejme to nepri\u0161lo len tak. Na\u0161tartoval to hlavne jedine\u010dn\u00fd projekt Junior Bartender Challenge, ktor\u00e9ho autorom je Lubo\u0161 Kon\u010dok z Leroy Caf\u00e9 z Banskej Bystrice, podporen\u00fd Karolom Domischom z Pernod Ricard Slovensko a odborne dotiahnut\u00fd mnou. P\u00f4vodnou my\u0161lienkou konceptu je nadchnutie mlad\u00fdch \u017eiakov odborn\u00fdch \u0161k\u00f4l pre barmansk\u00e9 remeslo a ich vzdel\u00e1vanie. S\u00fa\u0165a\u017e vrchol\u00ed ve\u013ek\u00fdm fin\u00e1le, na ktor\u00e9 ka\u017ed\u00e1 \u0161kola vy\u0161le dvoch s\u00fa\u0165a\u017eiacich po \u00faspe\u0161nom absolvovan\u00ed testu z prv\u00e9ho kola a po dohode s profesormi, ktor\u00ed maj\u00fa pri v\u00fdbere poradn\u00fd hlas.<br \/>\nV piatom ro\u010dn\u00edku, ktor\u00fd sme tento rok \u00faspe\u0161ne od\u0161tartovali v\u0161ak vo fin\u00e1le pr\u00edde k v\u00fdrazn\u00fdm zmen\u00e1m.<br \/>\nNa poslednom ro\u010dn\u00edku som si uvedomil jednu z\u00e1sadn\u00fa vec. St\u00e1le hovor\u00edme o tom, aby za\u010d\u00ednaj\u00faci barmani, ktor\u00ed s\u00fa nezriedka e\u0161te v \u0161kolsk\u00fdch laviciach ovl\u00e1dali v prvom rade tie naozajstn\u00e9 z\u00e1klady v podobe klasick\u00fdch drinkov. Nemysl\u00edm Pi\u0148a Coladu, \u010di Mojito, aj ke\u010f samozrejme tieto drinky patria do ka\u017ed\u00e9ho dobr\u00e9ho baru. Mysl\u00edm t\u00fdm t\u00fa naozajstn\u00fa klasiku ako je Side Car, Corpse Reviever, Old Fashioned, Brandy Crusta, Sazerac, Negroni, Manhattan. \u00a0<a href=\"http:\/\/www.barkultur.sk\/blog\/junior-bartender-challenge-2019\/snimka-obrazovky-2019-02-27-o-16-41-28\/\" rel=\"attachment wp-att-3439\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-3439\" src=\"http:\/\/www.barkultur.sk\/blog\/wp-content\/uploads\/2019\/03\/Sn\u00edmka-obrazovky-2019-02-27-o-16.41.28-300x209.png\" alt=\"\" width=\"300\" height=\"209\" srcset=\"http:\/\/www.barkultur.sk\/blog\/wp-content\/uploads\/2019\/03\/Sn\u00edmka-obrazovky-2019-02-27-o-16.41.28-300x209.png 300w, http:\/\/www.barkultur.sk\/blog\/wp-content\/uploads\/2019\/03\/Sn\u00edmka-obrazovky-2019-02-27-o-16.41.28-768x536.png 768w, http:\/\/www.barkultur.sk\/blog\/wp-content\/uploads\/2019\/03\/Sn\u00edmka-obrazovky-2019-02-27-o-16.41.28-1024x715.png 1024w, http:\/\/www.barkultur.sk\/blog\/wp-content\/uploads\/2019\/03\/Sn\u00edmka-obrazovky-2019-02-27-o-16.41.28.png 1916w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>Aj ke\u010f sme sa v predo\u0161l\u00fdch ro\u010dn\u00edkoch o tom zmie\u0148ovali, nikdy sme vo fin\u00e1le na to nekl\u00e1dli d\u00f4raz. V\u0161ade kri\u010d\u00edme, ako mlad\u00ed vedia m\u00e1lo o klasick\u00fdch drinkoch, kritizujeme, \u017ee ich neovl\u00e1daj\u00fa a u\u017e by najrad\u0161ej mie\u0161ali svoje vlastn\u00e9 drinky, \u00a0ale vlastne ka\u017ed\u00e1 s\u00fa\u0165a\u017e \/nie len t\u00e1to na\u0161a\/ to podporuje! Na ka\u017ed\u00fa m\u00e1\u0161 prinies\u0165 nie\u010do, \u010do e\u0161te nikto nikdy nenamie\u0161al, nepublikoval, neochutnal. Potom sa n\u00e1m stane \u017ee si barman vymysl\u00ed drink z ginu, citr\u00f3nu, cukru, bielka a mal\u00edn a prezentuje to ako svoj vlastn\u00fd drink, pritom to u\u017e vymyslel niekto d\u00e1vno pred t\u00fdm a dokonca to u\u017e m\u00e1 aj svoje meno, o ktorom s\u00fa\u0165a\u017eiaci barman nemal ani potuchy.<br \/>\nPiaty ro\u010dn\u00edk bude in\u00fd. Hlavnou my\u0161lienkou bude klasick\u00fd cocktail. \u0160tudentov okrem pochopenia podstaty pohostinnosti, servisu a zodpovednosti k pr\u00e1ci \/a trochu aj \u017eivotu\/ budeme u\u010di\u0165 o zmie\u0148ovan\u00fdch klasick\u00fdch drinkoch. Rozoberieme si, \u010do je to Cocktail, Sour, Fizz, Collins, Punch. Drinky, ktor\u00e9 znamenaj\u00fa svet. Ktor\u00e9 s\u00fa z\u00e1kladom, od ktor\u00e9ho sa bud\u00fa m\u00f4c\u0165 v barmanskom \u017eivote odrazi\u0165. Drinky, s ktor\u00fdmi si z\u00edskaj\u00fa re\u0161pek a \u00factu, ak ich bud\u00fa vedie\u0165 nie len perfektne pripravova\u0165 a ale ich aj \u00faspe\u0161ne pred\u00e1va\u0165. Preto \u017ee o tom je naozajstn\u00fd bar.<br \/>\nNa fin\u00e1le, ktor\u00e9 bude niekedy v priebehu m\u00e1ja si ka\u017ed\u00fd s\u00fa\u0165a\u017eiaci vytiahne jeden z t\u00fdchto drinkov a n\u00e1sledne ho \u00a0bude musie\u0165 perfektne pripravi\u0165 pod\u013ea presne stanovenej recept\u00fary a techniky.<br \/>\nV \u010fal\u0161om kole n\u00e1m bude prezentova\u0165 svoj drink, ktor\u00fd si pripravil na z\u00e1klade \u013eubovo\u013ene vybran\u00e9ho klasick\u00e9ho drinku, v ktorom v\u0161ak u\u017e m\u00f4\u017ee nie\u010do zmeni\u0165 pod\u013ea vlastn\u00e9ho uv\u00e1\u017eenia tak, aby vytvoril nie\u010do zauj\u00edmav\u00e9, mo\u017eno nov\u00e9, neokukan\u00e9, ale st\u00e1le to v\u0161ak mus\u00ed vych\u00e1dza\u0165 so zvolen\u00e9ho klasick\u00e9ho drinku.<br \/>\nTento koncept prin\u00fati u\u010di\u0165 sa tieto z\u00e1kladn\u00e9 drinky nie len \u017eiakov, ale aj ich u\u010dite\u013eov, ktor\u00ed v\u017edy zost\u00e1vaj\u00fa pre \u017eiakov ako poradcovia a konzultanti. Potom sa n\u00e1m u\u017e sn\u00e1\u010f nebude st\u00e1va\u0165, \u017ee sa v niektor\u00fdch drinkoch stretn\u00fa dva druhy sirupov podporovan\u00fdch nejak\u00fdm sladk\u00fdm lik\u00e9rom. Aj ke\u010f mus\u00edm poznamena\u0165, \u017ee sme v\u017edy vo fin\u00e1le objavili ve\u013ea talentov so zauj\u00edmav\u00fdmi n\u00e1padmi, ktor\u00ed by si neurobili hanbu ani na s\u00fa\u0165a\u017ei medzi profesion\u00e1lmi.<br \/>\nSom presved\u010den\u00fd, \u017ee toto je spr\u00e1vna zmena. Mysl\u00edm si, \u017ee toto je cesta ako nie len mlad\u00fdm vysvetli\u0165 tie naozajstn\u00e9 poctiv\u00e9 z\u00e1klady a z\u00e1rove\u0148 im v\u0161ak nebr\u00e1ni\u0165 vo vlastnej kreativite s t\u00fdm, \u017ee sa bud\u00fa m\u00f4c\u0165 pevne oprie\u0165 o m\u00fary, ktor\u00e9 n\u00e1m postavili barmani ve\u013emi, ve\u013emi d\u00e1vno, ke\u010f sme e\u0161te neboli na svete&#8230;<\/p>\n<p>Posted by Lubo\u0161 R\u00e1cz<\/p>\n<fb:like \r\n\t\thref=\"http:\/\/www.barkultur.sk\/blog\/junior-bartender-challenge-2019\/\" \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>Doba sa za\u010d\u00edna meni\u0165. Ako v baroch, kde hostia \u010d\u00edm \u010falej, t\u00fdm viac \u017eiadaj\u00fa kvalitu \u010di u\u017e produktu, alebo servisu, podobne za\u010d\u00ednaj\u00fa reagova\u0165 aj \u0161koly, aby pon\u00fakli \u017eiakom kvalitnej\u0161ie inform\u00e1cie, ktor\u00e9 s\u00fa podlo\u017een\u00e9 praxou v t\u00fdch najlep\u0161\u00edch baroch, preh\u013eadom, vedomos\u0165ami a aj nov\u00e9ho pr\u00edstupu k hos\u0165om. Ako ste sa mohli dozvedie\u0165 z m\u00f4jho predo\u0161l\u00e9ho \u010dl\u00e1nku, [&hellip;]<\/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":[76,1,176,143,59,33],"tags":[],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/3435"}],"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=3435"}],"version-history":[{"count":5,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/3435\/revisions"}],"predecessor-version":[{"id":3444,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/3435\/revisions\/3444"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=3435"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=3435"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=3435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}