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