Recipe with a Regional Flavour, Head Chef David Valíček

STYLE Šéfkuchař David Valíček Ideální catering má být podle šéfkuchaře Davida Valíčka živý, pestrý a osobitý. S přípravami cateringu má David bohaté zkušenosti, a to jak z domova, tak i ze zahraničí, kde působil více než čtrnáct let. Mezi ty nejzajímavější patří cateringy na pláži, v letadle nebo na poli. S nadšením vzpomíná také na přípravy cateringu na Velkou cenu Formule 1 v Bahrajnu. Jeho Food Atelier si zakládá na čerstvých sezónních potravinách. Pravidelně dováží suroviny od lokálních dodavatelů z Moravskoslezského kraje. „Chci, aby bylo menu vždy pestré a co nejčerstvější. Proto pokaždé sestavuji speciální sezónní menu. V létě využívám hodně čerstvého ovoce a salátů. V zimě naopak hutnější masité pokrmy a omáčky z kořenové zeleniny,“ popisuje David Valíček. Všechny menu si vymýšlí sám. Head Chef David Valíček According to David Valíček, the ideal catering service should be lively, colorful and distinctive. David has a lot of experience with the preparation of a catering service, domestically as well as abroad, where he worked for over fourteen years. Some of his most interesting work includes catering on the beach, on a plane and in a field. He also looks back fondly on the catering preparation for the Formula 1 Grand Prix in Bahrain. His Food Atelier bases itself in fresh seasonal ingredients-he regularly uses foods from local suppliers from the Moravian-Silesian Region. “I want my menus always to be very colorful and as fresh as possible, which is why I always construct a special seasonal menu. In the summer, I use a lot of fresh fruits and salads, and in the winter I use more meat-based dishes and sauces made from root vegetables,” he describes. He creates all of his own menus. Recipe with a Regional Flavour Oven Caramel-Nut Biscuit with a Caramelized Pear Dough: 3 eggs, 125g sugar groats, 35g polenta, 30g oat flakes, 50g flour Caramel-nut cream for the dough 120g sugar groats, 100ml water, 60g walnuts, 40g almonds, 25g butter, 30ml heavy cream Pears dipped in sugar and rum Cleaned pears, Sugar groats, Rum Preparation: Whip the sugar and eggs into a cream. Add the polenta, oat flakes and flour, then mix until it turns into a tougher dough. Add a pinch of salt. Now add the caramel-nut cream, which you make by placing sugar onto a warm pan and adding some water. When the sugar mixture starts boiling, add the nuts. After the water evaporates add butter to the pan, wait for it to melt, then add the heavy cream and cook everything over. Add the cream to the finished dough. Place the dough into a ceramic bowl that has been laced with the pears and bake at 180°C for 16 minutes. Sprinkle with roasted almonds with sugar and polenta. Serve with ice cream or vanilla pudding. POSITIV 1/2020 ǀ 85