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Chef Gabriel Kocák. Engineering studies at secondary technical school although he spoke of a slightly rosemary shrager different career, fortunately not let your talents just lie dormant. Clever, self-discipline and hard work to help out in the kitchen was pushed up to the award-winning chef at the restaurant three Michelin-star. These days, along with Patrik Lednar, chef Hotel Albrecht, working on a new menu, which will offer its guests as a specialty. On what was his way up and also how it could look under the right Slovak gastronomy to read more in the following rosemary shrager interview. As a person rosemary shrager - chef from a small Medzev get to that brewed in a Belgian restaurant, which is awarded three Michelin stars? In the ninety-eighth, I went to Bavaria, where I had a good friend. He worked there as a cook. Persuaded me long, did not want me there. Finally, however, I went, I got a visa for two years. After two years I had to go back, but I did not want to go back, when I saw how it can work gastronomy abroad in developed countries. I began to wander around Europe and looking for a job. However, it was very difficult to assert themselves, rosemary shrager I was not even that good, so I can cook at top restaurants with top chefs. I distribute resumes, where I wrote that they want to be employed, but they want to work without pay, so I learned something. And this way I got to the top restaurants. Boss after some time seeing as I try, so I moved on to another restaurant to his friend to a better place, and I gradually went higher and higher. Are you a trained chef, you have studied in Slovakia secondary vocational school with a focus on cooking? In Slovakia, I finished engineering secondary technical school, but my father led us to cook since childhood. Our country always cooked right on, and together with his brother led us to cook. Then I did a course in Slovakia and Bavaria I liked. In Salzburg I graduated from a four-year culinary academy. Meanwhile, I was working so I could pay school, I did some more courses in terms of technology in the food industry, and teaching about diet. Slovakia applies a kind of unwritten rule, if you want to be a good restaurant chef, you have to gather experience there. Do you think that every cook should never mandatory practice in Slovakia had to go into the world to know what it is, for example, to cook Mediterranean cuisine from fresh ingredients really? Certainly. It is one rule that star in the kitchen is a product of quality. Can you cook perfectly only if you have a quality product. So important is the quality product, equipment which produces processed, and then the chef. It is very important that our chefs went abroad to see how to cook abroad. There has long works the use of regional and seasonal ingredients. rosemary shrager Use the products of the region, those that we say at the door. Why should we offer some marine fish and ride them hundreds of thousands of kilometers, when we have our amazing fish, wild game?! Although beef already have a level vegetables too. Slovakia has potential, rosemary shrager but it must also be used. And just seeing foreign chefs prepare meals from fresh ingredients, prepared old recipe, but adapted rosemary shrager to the newly adapted modern times, for example, have a different design. This kitchen future use Regionality and seasonality, so we appreciate what we have at home and drew it. Certainly it is good that they are here and restaurants with a focus on exotic cuisine, but our Slovak gastronomy should be a little revive, spice up, use new technology, design. Experience you learned to approach each meal as to something exceptional, or for example at home and make some bread with spreads? For me, food is always something special, but I'm quite simple person. Just like a small salad. I do not eat a lot of such things as bread and lots of carbs, but when you do something, rosemary shrager so I'll depend. I'm an advocate of organic products, also uses a lot of them in my kitchen when cooking. Even so nicely serve it for himself, or eat leaning against the kitchen counter while standing? (Laughs) Not really no, because I tend never to cook for myself. I am pleased to see that my food tastes different. The food is actually such a transformation of my thoughts on the plate. Food emotions, there is love, sadness ... Otherwise I cook when I'm angry, otherwise, if I have a good mood, emotions affect rosemary shrager the kitchen. Cooking for yourself, I really sloppy, just something quick preparation, but it's different when I have to cook for a girlfriend, or for a family. However, I must say that in terms of products, allow myself rosemary shrager just the quality. Why should I