Luhačovice chef: I look for inspiration in regional ingredients and their forgotten and proven combinations

What do you think is the most important thing when you cook?

My first chef in Switzerland said it's a matter of luck, and I have to say that when you are mentally well, you cook a hundred times better. Of course, it's also about the ingredients, in simple terms, calmness, quality ingredients and taking time and care with all the steps during the cooking process. If you follow this, the food will always taste great.

What's the first thing you do when you arrive in the kitchen?

In the morning, I check the breakfast menu at the hotel restaurant, receive the goods, prepare my knives and start cooking the lunch menu.

I suppose every chef has his own knives, how do you choose them?

Yes, every chef here has his own knives too. The knife has to fit the hand, so to speak, that's the most important thing when choosing one.

Where do you find inspiration?

I find inspiration in regional ingredients and their forgotten and tried and true combinations, and in nature.

What does it take to create a menu?

The basis for creating a new menu is to select ingredients according to the season and the current season. The menu must be varied, so that everyone can choose their own. Of course, our menu is complemented every day by a reasonably priced lunch menu.

What would you invite guests to the French Restaurant for?

Invite the family to the table! Slow roasted duck stuffed with apples and oranges, red cabbage with cranberries, potato and Carlsbad dumplings is a great choice for family gatherings. The French restaurant is also the most romantic restaurant in Luhačovice. Flambéed steak for two people or flambéed pancakes are an unforgettable show right at your table.

How challenging is it to motivate and organize the work of the whole team?

One has to set an example and be a support to colleagues at work and sometimes in personal life. The shifts in the kitchen are long and we cannot be indifferent to each other. Team chemistry is one of the important ingredients in cooking. It's as challenging as any other job with people.

Do you have any cooking advice or tips?

Fat gives flavor, so using good quality butter and cream can never go wrong, I also like to use wine. The tartness of the wine refreshes the food wonderfully.

Do you have a pre-work ritual?

Morning at home, I have a quiet cup of coffee and a slice of bread with butter. That's what I do every day. On the rare occasion that I miss the ritual, I miss it during the day.

And finally, a typical chef's question, do you cook at home?

My wife remembers me cooking for her when we met. Now I hardly cook at home anymore...

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