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.
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