VisitChef Podcast

Ján Chovanec
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Tým zkušených novinářů každý den odhaluje gastronomické zákulisí a mapuje příběhy, které hýbou Českem a světem. Naučně-publicistický podcast vydává nezávislý online magazín o gastronomii VisitChef.   A team of experienced journalists uncovers the behind-the-scenes world of gastronomy every day, exploring the stories that shape the Czech Republic and the world.  The educational and journalistic podcast is produced by VisitChef, an independent online magazine dedicated to gastronomy. 

  1. 12 小時前

    Luca Cerqueglini: After years of planting seeds, I’m finally reaping the rewards. But I’m still hungry

    From working in a factory and hospitality in Malta to becoming one of the Czech Republic’s leading bartenders. Luca Cerqueglini talks to Visit Chef about his journey, five attempts at World Class, his Italian roots, creativity, and what it really takes to be a good bartender.  Líbí se Vám tento díl? Napište nám o tom!

  2. 1 天前

    Tim D. Philips: The Best Way to Drink Whisky Is Your Way

    Forget the rules. According to Tim D. Philips, Global Brand Ambassador for Johnnie Walker, whisky isn't about how you're supposed to drink it—it's about how you enjoy it. In this interview, he explains why experimentation beats tradition, reveals the classic whisky cocktails people get wrong most often, and shares why the future of whisky belongs to curiosity, not convention. Líbí se Vám tento díl? Napište nám o tom!

  3. 7月20日

    Sam Carter: What Does the Perfect Gin Taste Like? That’s a Tricky Question…

    "Every gin producer says they have the finest botanicals for their gin—and of course, we say the same. The way we source them directly from farmers is truly exceptional. But what really sets us apart from everyone else is something entirely different," says Sam Carter, Senior Brand Ambassador for the world-renowned gin brand Bombay Sapphire. Líbí se Vám tento díl? Napište nám o tom!

  4. 7月20日

    Daniel Kukačka: Pokud kuchař do jídla přidá emoce, nikdy to nemůže být nuda

    „Česká restaurace musí mít dobré omáčky. Sous vide a další moderní techniky jsou pasé. Pokud by se dnes škrtly, v restauraci Vallmo se vlastně nic nezmění. Alfou a omegou je u nás práce se sladkovodními rybami. Nejen že dokážou konkurovat mořským rybám, ale občas je i převálcují,“ říká šéfkuchař restaurace Vallmo Daniel Kukačka. Líbí se Vám tento díl? Napište nám o tom!

  5. 6月29日

    Marian Beke: A Great Cocktail Isn’t Enough. Without the Experience, Guests Won’t Come Back

    “You can have a perfect drink, but if everything else is flat and boring, there’s no reason for the guest to return,” says Marian Beke, founder of the legendary Gibson bar, now based in Berlin. In an interview with VisitChef, he talks about the differences between London and Berlin, the role of hospitality in modern bars, and why the overall experience matters more than the cocktail itself. Líbí se Vám tento díl? Napište nám o tom!

  6. 6月22日

    Adam “Eddy” Bursik: Cocktails Are the Least Important Thing in a Bar. Guests Come for the Atmosphere and the People

    “I think making a good cocktail is actually quite easy. Guests don’t come primarily for the drinks, but for the atmosphere, hospitality, and the people,” says Adam Eddy Bursik, a Slovak bartender currently working at the Origin Bar in Singapore. In an interview for VisitChef, he speaks openly about burnout in Asian bar culture, the behind-the-scenes reality of the World’s 50 Best Bars list, and why bartenders often create menus mainly for themselves.  Líbí se Vám tento díl? Napište nám o tom!

  7. 6月1日

    Emma Sleight: The World’s 50 Best Bars Is an Experience-Driven List. Central and Eastern Europe Is Booming

    “One of the biggest misconceptions is that The World’s 50 Best Bars is based more on popularity than on experience. In reality, at its core, it’s very much an experience-driven list. It’s important to understand that guest shifts and pop-ups are not eligible for voting. We always say you should deliver the best possible experience to every guest who walks through your door. Try to see the award as a by-product of that hard work, rather than the end goal itself,” says Emma Sleight, Head of Content and Creative at the prestigious The World’s 50 Best Bars ranking. Líbí se Vám tento díl? Napište nám o tom!

  8. 5月25日

    Samuel Pitarch: The Future of Rum Lies in Transparency. Some Brands Will Struggle with It

    “Our inspiration for producing Savanna rums comes from the wild nature of Réunion Island. Sometimes it’s difficult for people to understand why you would sell a rum for, say, €50 a bottle when they can buy another one for €10. I believe transparency is essential for rum and its producers, because many people still see rum as something sweet or cheap. But real rum is not about that. It becomes especially important at a time when consumers want to know what they are drinking. Let’s show them what’s inside the bottle so they can make their own comparisons,” says Samuel Pitarch of Savanna Distillery on Réunion Island. Líbí se Vám tento díl? Napište nám o tom!

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簡介

Tým zkušených novinářů každý den odhaluje gastronomické zákulisí a mapuje příběhy, které hýbou Českem a světem. Naučně-publicistický podcast vydává nezávislý online magazín o gastronomii VisitChef.   A team of experienced journalists uncovers the behind-the-scenes world of gastronomy every day, exploring the stories that shape the Czech Republic and the world.  The educational and journalistic podcast is produced by VisitChef, an independent online magazine dedicated to gastronomy. 

資訊

  • 創作者
    Ján Chovanec
  • 活躍年代
    2020年 - 2026年
  • 集數
    238
  • 年齡分級
    兒少不宜
  • 版權
    © 2026 VisitChef Podcast
  • 節目網站
    VisitChef Podcast

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