{"id":5395,"date":"2026-05-21T16:29:07","date_gmt":"2026-05-21T15:29:07","guid":{"rendered":"https:\/\/hotel-school.eu\/wp-index.php\/?p=5395"},"modified":"2026-05-29T06:49:05","modified_gmt":"2026-05-29T05:49:05","slug":"gastronomicka-masterclass","status":"publish","type":"post","link":"https:\/\/hotel-school.eu\/wp-index.php\/novinky\/gastronomicka-masterclass\/","title":{"rendered":"Gastronomick\u00e1 masterclass"},"content":{"rendered":"

Dne 21. kv\u011btna 2026 se na Hotelov\u00e9 \u0161kole Mari\u00e1nsk\u00e9 L\u00e1zn\u011b uskute\u010dnila dal\u0161\u00ed odborn\u00e1 gastronomick\u00e1 masterclass veden\u00e1 \u0161\u00e9fkucha\u0159em Robertem Angioni. Tentokr\u00e1t byl workshop zam\u011b\u0159en nejen na autentickou italskou kuchyni, ale tak\u00e9 na modern\u00ed gastronomick\u00e9 trendy, profesion\u00e1ln\u00ed organizaci pr\u00e1ce v kuchyni a um\u011bn\u00ed aran\u017eov\u00e1n\u00ed pokrm\u016f na tal\u00ed\u0159i.<\/p>\n

Pr\u00e1ce v profesion\u00e1ln\u00edch t\u00fdmech
\nStudenti pracovali formou specializovan\u00fdch gastronomick\u00fdch t\u00fdm\u016f, kter\u00e9 simulovaly skute\u010dn\u00fd provoz profesion\u00e1ln\u00ed restaurace:
\nTeam Maso
\nTeam Spaghetti
\nTeam Risotto<\/p>\n

Ka\u017ed\u00fd t\u00fdm p\u0159ipravoval vlastn\u00ed pokrmy, organizoval pracovn\u00ed proces a sou\u010dasn\u011b rozv\u00edjel spolupr\u00e1ci, komunikaci a efektivn\u00ed rozd\u011blen\u00ed \u00fakol\u016f. Tento syst\u00e9m umo\u017enil student\u016fm l\u00e9pe pochopit fungov\u00e1n\u00ed profesion\u00e1ln\u00ed kuchyn\u011b, pr\u00e1ci pod \u010dasov\u00fdm tlakem i odpov\u011bdnost jednotliv\u00fdch sekc\u00ed b\u011bhem servisu.
\n1) Team Spaghetti<\/strong> \u2013 tradi\u010dn\u00ed i modern\u00ed italsk\u00e9 t\u011bstoviny
\nT\u00fdm zam\u011b\u0159en\u00fd na t\u011bstoviny p\u0159ipravoval n\u011bkolik typick\u00fdch italsk\u00fdch recept\u016f:
\n\u0160pagety alla Carbonara
\n\u0160pagety s \u010derstv\u00fdmi raj\u010daty
\n\u0160pagety s \u010desnekem, olivov\u00fdm olejem a chilli
\n\u0160pagety s mu\u0161lemi a krevetami
\nStudenti se u\u010dili: <\/em>spr\u00e1vn\u00e9 va\u0159en\u00ed t\u011bstovin \u201eal dente\u201c, pr\u00e1ci s om\u00e1\u010dkami, propojen\u00ed chut\u00ed, profesion\u00e1ln\u00ed serv\u00edrov\u00e1n\u00ed a prezentaci pokrm\u016f.
\nVelk\u00fd d\u016fraz byl kladen na autenticitu receptur a kvalitn\u00ed italsk\u00e9 suroviny.<\/p>\n

2) Team Risotto<\/strong> \u2013 technika a kreativita
\nDal\u0161\u00ed skupina byla zam\u011b\u0159ena na p\u0159\u00edpravu r\u016fzn\u00fdch druh\u016f rizota:
\nRizoto alla Milanese se \u0161afr\u00e1nem
\nRizoto s h\u0159\u00edbky
\nRizoto s \u010dern\u00fdm s\u00e9piov\u00fdm inkoustem, krevetami a citronem
\nStudenti si osvojovali: <\/em>techniku \u201emantecatura\u201c, spr\u00e1vnou pr\u00e1ci s v\u00fdvarem, dosa\u017een\u00ed kr\u00e9mov\u00e9 konzistence \u201eall\u2019onda\u201c, modern\u00ed gourmet plating.
\nSou\u010d\u00e1st\u00ed v\u00fduky byla tak\u00e9 senzorick\u00e1 anal\u00fdza chut\u00ed, pr\u00e1ce s kontrasty a estetika modern\u00ed gastronomie.<\/p>\n

3) Team Maso<\/strong> \u2013 modern\u00ed \u00faprava masa
\nT\u00fdm zam\u011b\u0159en\u00fd na maso p\u0159ipravoval nap\u0159\u00edklad:
\nGrilovan\u00e9 ku\u0159e s grilovanou zeleninou
\nKu\u0159e alla cacciatora s kapary a an\u010dovi\u010dkami
\nVep\u0159ovou panenku v om\u00e1\u010dce z dijonsk\u00e9 ho\u0159\u010dice a medu s kokosov\u00fdm rizotem a grilovan\u00fdm ananasem
\nWorkshop se zam\u011b\u0159oval na: <\/em>spr\u00e1vnou tepelnou \u00fapravu masa, marinov\u00e1n\u00ed, pr\u00e1ci s om\u00e1\u010dkami, kombinaci modern\u00edch chut\u00ed a textur, profesion\u00e1ln\u00ed plating.
\nStudenti si vyzkou\u0161eli tak\u00e9 modern\u00ed gastronomick\u00e9 trendy spojuj\u00edc\u00ed tradi\u010dn\u00ed evropskou kuchyni s kreativn\u00edmi prvky sou\u010dasn\u00e9ho fine dining.<\/p>\n

Um\u011bn\u00ed aran\u017eov\u00e1n\u00ed pokrm\u016f<\/strong>
\nV\u00fdznamnou sou\u010d\u00e1st\u00ed masterclass bylo tak\u00e9 t\u00e9ma profesion\u00e1ln\u00ed prezentace j\u00eddel na tal\u00ed\u0159i. Workshop \u201eL\u2019arte dell\u2019impiattamento\u201c byl zam\u011b\u0159en na: vizu\u00e1ln\u00ed rovnov\u00e1hu, pr\u00e1ci s barvami, v\u00fd\u0161ku a kompozici pokrmu, textury, vyu\u017eit\u00ed prostoru na tal\u00ed\u0159i, modern\u00ed gastronomickou estetiku.
\nStudenti pracovali s: <\/em>pinzetami, mikrobylinkami, dekoracemi, profesion\u00e1ln\u00edmi technikami food stylingu.<\/p>\n

Velk\u00fd z\u00e1jem vzbudila tak\u00e9 z\u00e1v\u011bre\u010dn\u00e1 \u010d\u00e1st workshopu zam\u011b\u0159en\u00e1 na food fotografii a prezentaci pokrm\u016f ve stylu modern\u00edch gastronomick\u00fdch podnik\u016f a soci\u00e1ln\u00edch s\u00edt\u00ed.<\/p>\n

Propojen\u00ed \u0161koly s modern\u00ed gastronomi\u00ed<\/strong>
\nMasterclass op\u011bt potvrdila vysok\u00fd p\u0159\u00ednos spolupr\u00e1ce mezi \u0161kolou a profesion\u00e1ln\u00ed gastronomickou prax\u00ed. Studenti m\u011bli mo\u017enost rozv\u00edjet: odborn\u00e9 kompetence, kreativitu, t\u00fdmovou spolupr\u00e1ci, schopnost organizace pr\u00e1ce, profesion\u00e1ln\u00ed komunikaci.<\/p>\n

Atmosf\u00e9ra cel\u00e9ho dne byla velmi pracovn\u00ed, ale sou\u010dasn\u011b motivuj\u00edc\u00ed a inspirativn\u00ed. D\u011bkujeme \u0161\u00e9fkucha\u0159i Robertu Angionimu za jeho dlouhodobou spolupr\u00e1ci, profesionalitu a inspirativn\u00ed p\u0159\u00edstup k v\u00fduce na\u0161ich student\u016f. T\u011b\u0161\u00edme se na dal\u0161\u00ed spole\u010dn\u00e9 gastronomick\u00e9 projekty a odborn\u00e9 workshopy na Hotelov\u00e9 \u0161kole Mari\u00e1nsk\u00e9 L\u00e1zn\u011b.<\/p>\n<\/div>