{"id":571,"date":"2012-01-11T19:51:11","date_gmt":"2012-01-11T19:51:11","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=571"},"modified":"2012-01-12T08:20:38","modified_gmt":"2012-01-12T08:20:38","slug":"byt-casnikom","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/byt-casnikom\/","title":{"rendered":"BY\u0164 \u010cA\u0160N\u00cdKOM"},"content":{"rendered":"<p>Kuch\u00e1rske knihy si ve\u013emi nekupujem. V\u00e4\u010d\u0161inou si ich iba prelistujem v kn\u00edhkupectve a ak n\u00e1jdem na prv\u00fd poh\u013ead nie\u010do zauj\u00edmav\u00e9, tak si to jednoducho odfot\u00edm. Dnes som po kuch\u00e1rskej knihe siahol aj preto, \u017ee chcem nasa\u0165 tro\u0161ku in\u0161pir\u00e1cie na \u0161al\u00e1ty, ktor\u00e9 ma dos\u0165 bavia&#8230;<br \/>\nBola to jedna z t\u00fdch od Gordona Ramsaya a pri zbe\u017enom listovan\u00ed som \u00a0narazil som na \u010diernu str\u00e1nku s bielymi p\u00edsmenami. U\u017e som niekde spom\u00ednal, \u017ee zvl\u00e1dnutie \u010da\u0161n\u00edckeho remesla je z\u00e1kladom barmanskej profesie. A Gordon Ramsay vo svojej knihe p\u00ed\u0161e, \u017ee aj kuch\u00e1rskej. Citujem z jeho kapitoly&#8221; By\u0165 \u010da\u0161n\u00edkom&#8221; , ktor\u00e1 ma prin\u00fatila si t\u00fato knihu okam\u017eite k\u00fapi\u0165:<\/p>\n<p><!--more-->&#8220;Som naozaj \u0161\u0165astn\u00fd, \u017ee na Royal Hospital Road pre m\u0148a pracuje James Bond spomedzi v\u0161etk\u00fdch maitres. Jan-Claude je sen majite\u013ea re\u0161taur\u00e1cie. Spoznali sme sa, ke\u010f sme obidvaja pracovali v La Gavroche a jeho miera tolerancie so z\u00e1kazn\u00edkmi ma skuto\u010dne ohromila. Je neuvrite\u013ene zru\u010dn\u00fd a m\u00e1 schopnos\u0165 premeni\u0165 jednoduch\u00fa ve\u010deru na sl\u00e1vnsotn\u00e9 uv\u00edtanie. \u00daplne presne vie, ko\u013eko pozornosti mus\u00ed venova\u0165 ka\u017ed\u00e9mu stolu. M\u00f4\u017ee v\u00e1m doporu\u010di\u0165 a pom\u00f4c\u0165 vybra\u0165 spr\u00e1vne jedlo, \u010di u\u017e je to lahodn\u00fd tanier hrebenatiek pre d\u00e1mu, alebo dusen\u00e9 brav\u010dov\u00e9 l\u00edce pre p\u00e1na.&#8221;<\/p>\n<p>\u00c1no, tolerancia! To je to spr\u00e1vne slovo. Popri re\u0161pekte, \u00facte, schopnosti vc\u00edti\u0165 sa do pocitov a po\u017eiadaviek hos\u0165a je tolerancia nesmierne potrebn\u00e1! \u00a0\u010ealej Gordon pokra\u010duje:<\/p>\n<p>&#8220;Ak chcete ma\u0165 tich\u00fd obed s milencom, Jean-Claude bude diskr\u00e9tny, ale \u0161armantn\u00fd; ak je to obchodn\u00fd obed, bude pozorn\u00fd bez toho, aby robil dojem; a ak s\u00fa to tri diev\u010dat\u00e1, ktor\u00e9 si vyrazili na fl\u00e1m, bude trochu flirtova\u0165 a lichoti\u0165, ako to dok\u00e1\u017ee len skuto\u010dn\u00fd Franc\u00faz. M\u00e1 pozoruhodn\u00fd zmysel pre humor a najkraj\u0161\u00ed \u00fasmev v celej brand\u017ei.<\/p>\n<p>Absol\u00fatne bez v\u00fdnimky trv\u00e1m na tom, aby v\u0161etci moji nov\u00ed \u0161\u00e9fkuch\u00e1ri najprv robili \u010da\u0161n\u00edkov a a\u017e potom za\u010dali v kuchyni. V\u010faka tomu pochopia, ak\u00e1 n\u00e1ro\u010dn\u00e1 je t\u00e1to pr\u00e1ca a z\u00edskaj\u00fa re\u0161pekt k re\u0161taura\u010dn\u00e9u person\u00e1lu. \u0160\u00e9fkuch\u00e1r pracuj\u00faci v kuchyni si m\u00f4\u017ee n\u00e1js\u0165 skryt\u00e9 miesta, kde sa uvo\u013en\u00ed a odreaguje, ale \u010da\u0161n\u00edk je neust\u00e1le na o\u010diach. Ka\u017ed\u00fd st\u00f4l od prv\u00e9ho po posledn\u00fd mus\u00ed ma\u0165 rovak\u00fa \u00farove\u0148 obsluhy.<\/p>\n<p>Pri nakr\u00facan seri\u00e1lu som nemohol uveri\u0165, ak\u00e1 mizern\u00e1 je v\u00e4\u010d\u0161ina re\u0161taura\u010dn\u00e9ho person\u00e1lu. Zdalo sa v\u0161ak, \u017ee nieko\u013ek\u00fdch pr\u00e1ca skuto\u010dne te\u0161\u00ed. Nemohol som sa radova\u0165 spolu s nimi pri vypr\u00e1zd\u0148ovan\u00ed kuchynsk\u00fdch ko\u0161ov, lebo s\u00e1m som serv\u00edroval jedlo. A ke\u010f sa niektor\u00ed nahn\u00fa nad v\u00e1s, dych im smrd\u00ed ako star\u00e9mu psovi, za nechtami maj\u00fa kopu svinstva a mastn\u00e9 vlasy, odlo\u017e\u00edte vlastn\u00e9 jedlo nabok.<br \/>\n\u010ca\u0161n\u00edk mus\u00ed by\u0165 pr\u00edjemn\u00e9ho zjavu, diplomatick\u00fd, nezaujat\u00fd a najlep\u0161\u00ed posluch\u00e1\u010d &#8211; posledn\u00e1 vec, ktor\u00fa chce hos\u0165 po\u010du\u0165, s\u00fa \u010da\u0161n\u00edkove probl\u00e9my. Pr\u00e1ve preto je Jean-Claude \u00faplne mimoriadny &#8211; star\u00e1 sa o ka\u017ed\u00fa jednu osobu, ktor\u00e1 prejde dvermi.&#8221;<\/p>\n<p>Bravo Gordon!<\/p>\n<p>&nbsp;<\/p>\n<p>Ps: \u00a0<em>ja len d\u00fafam, \u017ee Jean-Claude nie je jeden z t\u00fdch tepl\u00fdch preafektovan\u00fdch \u010da\u0161n\u00edkov, ale to by ho asi Gordon tak nechv\u00e1lil;)<\/em><\/p>\n<div><em><br \/>\n<\/em><\/div>\n<p>Posted by: Lubo\u0161 R\u00e1cz<\/p>\n<p>&nbsp;<\/p>\n<fb:like \r\n\t\thref=\"http:\/\/www.barkultur.sk\/blog\/byt-casnikom\/\" \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>Kuch\u00e1rske knihy si ve\u013emi nekupujem. V\u00e4\u010d\u0161inou si ich iba prelistujem v kn\u00edhkupectve a ak n\u00e1jdem na prv\u00fd poh\u013ead nie\u010do zauj\u00edmav\u00e9, tak si to jednoducho odfot\u00edm. Dnes som po kuch\u00e1rskej knihe siahol aj preto, \u017ee chcem nasa\u0165 tro\u0161ku in\u0161pir\u00e1cie na \u0161al\u00e1ty, ktor\u00e9 ma dos\u0165 bavia&#8230; Bola to jedna z t\u00fdch od Gordona Ramsaya a pri zbe\u017enom [&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":[13],"tags":[74,75],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/571"}],"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=571"}],"version-history":[{"count":9,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/571\/revisions"}],"predecessor-version":[{"id":577,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/571\/revisions\/577"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=571"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}