Petr Svoreň: V kuchyni vyžaduji kreativní týmovou práci. Ať je v tom život, ne rutina

from VisitChef Podcast · host Ján Chovanec

„Na à la carte by mělo být co nejvíce surovin od místních a menších dodavatelů, u kterých vím, že tomu dali tu lásku, kterou my pak dáváme tomu jídlu. Ať je to v symbióze,“ říká Petr Svoreň, Executive chef brněnského Hotelu Passage.Líbí se Vám tento díl? Napište nám o tom!

Episode metadata supplied by the publisher feed · Published Jul 24, 2021

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Petr Svoreň: V kuchyni vyžaduji kreativní týmovou práci. Ať je v tom život, ne rutina

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