{"id":1272,"date":"2014-11-27T13:33:58","date_gmt":"2014-11-27T13:33:58","guid":{"rendered":"http:\/\/www.monitor-bk.cz\/?p=1272"},"modified":"2016-11-11T09:23:33","modified_gmt":"2016-11-11T09:23:33","slug":"na-kave-s-radimem-kneslem","status":"publish","type":"post","link":"https:\/\/www.monitor-bk.cz\/?p=1272","title":{"rendered":"Na k\u00e1v\u011b s Radimem Kneslem"},"content":{"rendered":"

\"07_web\"<\/a>\u201eDobr\u00e9ho kucha\u0159e d\u011bl\u00e1 \u00facta k masu,\u201c \u0159\u00edk\u00e1 Radim Knesl, \u0161\u00e9fkucha\u0159 z blanensk\u00e9 restaurace S\u00fdpka. Nepov\u00eddali jsme si jen o kvalitn\u00edm mase, ale tak\u00e9 o tuzemsk\u00e9m trhu, televizn\u00edch kucha\u0159\u00edch nebo novink\u00e1ch, kter\u00e9 se chystaj\u00ed pro restaurat\u00e9ry v mo\u017en\u00e9 budoucnosti.<\/strong> Jak dlouho u\u017e pracujete na S\u00fdpce a kde jste p\u016fsobil p\u0159edt\u00edm?<\/strong> Na S\u00fdpce jsem u\u017e dva roky. Za\u010d\u00ednal jsem v Jedovnic\u00edch na Ol\u0161ovci, pak jsem vyst\u0159\u00eddal n\u011bkolik restaurac\u00ed v Blansku, v Praze, v Brn\u011b a ve \u0160pindlerov\u011b ml\u00fdn\u011b, kde jsem poprv\u00e9 p\u016fsobil jako \u0161\u00e9fkucha\u0159. D\u00e1 se \u0159\u00edci, \u017ee ka\u017ed\u00e9 moje p\u016fsobi\u0161t\u011b mi dalo n\u011bjakou tu zku\u0161enost. Na jakou kuchyni se zam\u011b\u0159ujete?<\/strong> Sna\u017e\u00edme se na S\u00fdpce d\u011blat \u010deskou kuchyni s pou\u017eit\u00edm region\u00e1ln\u00edch surovin. Blansko je ale mal\u00e9 m\u011bsto a z\u00e1sobov\u00e1n\u00ed se ukazuje jako lehk\u00fd probl\u00e9m. Nen\u00ed zde tr\u017ei\u0161t\u011b se zeleninou ani s rybami. Maso nakupujeme \u010d\u00e1ste\u010dn\u011b od m\u00edstn\u00edch \u0159ezn\u00edk\u016f, ale mnohem rad\u011bji nab\u00edz\u00edme vyzr\u00e1lej\u0161\u00ed maso t\u0159eba z Irska, Austr\u00e1lie, Argentiny nebo Uruguaye. Rozd\u00edl je hlavn\u011b ve vyzr\u00e1losti. \u017d\u00e1dn\u00fd kucha\u0159 nedok\u00e1\u017ee d\u011blat z\u00e1zraky, tak\u017ee kdy\u017e je nucen k p\u0159\u00edprav\u011b pou\u017e\u00edt nevyzr\u00e1l\u00e9 maso, m\u016f\u017ee si s n\u00edm b\u016fhv\u00edjak dlouho hr\u00e1t, ale v kone\u010dn\u00e9m v\u00fdsledku bude stejn\u011b tu\u017e\u0161\u00ed. Vid\u00edte rozd\u00edl ve stravov\u00e1n\u00ed u n\u00e1s a na z\u00e1pad\u011b?<\/strong> Je to velk\u00fd rozd\u00edl. Sta\u010d\u00ed se pod\u00edvat na popularitu j\u00eddel u n\u00e1s v \u010cesku: jedni\u010dka je sv\u00ed\u010dkov\u00e1, pak \u0159\u00edzek, vep\u0159o knedlo zelo, a na \u010dtvrt\u00e9m m\u00edst\u011b sma\u017een\u00fd s\u00fdr a hranolky. To je \u010desk\u00e1 specialita, kterou nikde jinde ve sv\u011bt\u011b nenajdete. Eidam obsahuje m\u00e1lo su\u0161iny, na rozd\u00edl t\u0159eba od ement\u00e1lu. Ten norm\u00e1ln\u011b usma\u017eit nejde. Sta\u010d\u00ed, kdy\u017e v\u00e1m dovezou eidam z N\u011bmecka, u\u017e i ten m\u00e1 jinou strukturu ne\u017e ten n\u00e1\u0161. Va\u0161e nab\u00eddka j\u00eddel je pom\u011brn\u011b bohat\u00e1. Kolik toho nava\u0159\u00edte za rok?<\/strong> Na\u0161im host\u016fm nab\u00eddneme zhruba 320 druh\u016f j\u00eddel ro\u010dn\u011b. J\u00eddeln\u00ed l\u00edstek, kter\u00fd je pom\u011brn\u011b bohat\u00fd, je dopln\u011bn o nab\u00eddku \u0161\u00e9fkucha\u0159e, ve kter\u00e9 se zam\u011b\u0159ujeme na sez\u00f3nn\u00ed pokrmy. Budete se d\u00e1l sna\u017eit o \u010deskou kuchyni, nebo budete naopak experimentovat s tou zahrani\u010dn\u00ed?<\/strong> Budeme se dr\u017eet \u010desk\u00e9 klasiky, ale v t\u00e9 nov\u00e9, modern\u00ed podob\u011b. Z\u00e1rove\u0148 se budeme pohybovat i na hran\u011b kuchyn\u011b zahrani\u010dn\u00ed. Zejm\u00e9na v p\u0159\u00edpad\u011b denn\u00edho menu bychom r\u00e1di nab\u00edzeli i n\u011bco jin\u00e9ho, netradi\u010dn\u00edho. Mysl\u00edte, \u017ee \u010ce\u0161i dok\u00e1\u017eou n\u00e1ro\u010dn\u011bj\u0161\u00ed kuchyni a cizokrajn\u00e1 j\u00eddla ocenit?<\/strong> Je to docela dost o financ\u00edch. \u010cesk\u00fd str\u00e1vn\u00edk st\u00e1le rad\u011bji zaplat\u00ed za osv\u011bd\u010den\u00fd sma\u017een\u00fd s\u00fdr ne\u017e t\u0159eba trhan\u00e9 irsk\u00e9 podple\u010d\u00ed, kter\u00e9 zase nen\u00ed o tolik dra\u017e\u0161\u00ed, ale na prvn\u00ed pohled moc kr\u00e1sn\u011b nevypad\u00e1. P\u0159itom je to v\u00fdborn\u00e9 j\u00eddlo. Nem\u016f\u017ee to b\u00fdt t\u0159eba i trochu nedostate\u010dnou osv\u011btou?<\/strong> Mysl\u00edm si, \u017ee osv\u011bta \u0161la v tomto sm\u011bru hodn\u011b nahoru p\u0159edev\u0161\u00edm d\u00edky panu Pohlreichovi. Zden\u011bk pro \u010deskou gastronomii ud\u011blal stra\u0161n\u011b moc, ale podle m\u00e9ho n\u00e1zoru to nen\u00ed ten nejlep\u0161\u00ed kucha\u0159 na sv\u011bt\u011b, jak si mo\u017en\u00e1 n\u011bkte\u0159\u00ed mysl\u00ed. J\u00e1 osobn\u011b m\u00e1m ze sv\u011btov\u00fdch kucha\u0159\u016f nejrad\u011bji Jaimeho Olivera. Pou\u017e\u00edv\u00e1 bylinky a va\u0159\u00ed skoro ze v\u0161eho, co ho napadne. Ka\u017ed\u00fd kucha\u0159 jde svoj\u00ed vlastn\u00ed cestou, to plat\u00ed pro ka\u017ed\u00e9ho. Kdy\u017e n\u011bkdo \u0159ekne, \u017ee um\u00ed va\u0159it, tak nem\u00e1 v kuchyni co d\u011blat. Ka\u017ed\u00fd spr\u00e1vn\u00fd kucha\u0159 se m\u00e1 st\u00e1le co u\u010dit. Krom\u011b Pohlreicha se u n\u00e1s proslavili i jin\u00ed kucha\u0159i. Co \u0159\u00edk\u00e1te t\u0159eba na takov\u00e9ho Babicu nebo L\u00e1\u010fu Hru\u0161ku?<\/strong> To je prost\u011b b\u00edl\u00e1 a \u010dern\u00e1. T\u0159eba L\u00e1\u010fa Hru\u0161ka je pro mne absolutn\u00ed nekucha\u0159. Zat\u00edmco Pohlreich restaurac\u00edm pom\u00e1h\u00e1, on je ni\u010d\u00ed. Zpracuje nap\u0159\u00edklad kalkulaci receptu, kter\u00e1 je o t\u0159etinu a\u017e pades\u00e1t procent ni\u017e\u0161\u00ed, ne\u017e by spr\u00e1vn\u011b m\u011bla b\u00fdt. Nebere ohled na kvalitu surovin, \u010dasto tak\u00e9 po\u010d\u00edt\u00e1 s moment\u00e1ln\u011b nejni\u017e\u0161\u00ed nab\u00edzenou cenou v supermarketech. Je to pak do zna\u010dn\u00e9 m\u00edry vlastn\u011b podvod na lidi. Supermarkety jsou kapitola sama pro sebe \u2013 s trochou nads\u00e1zky by se dalo \u0159\u00edci, \u017ee po\u0159\u00e1daj\u00ed hony na \u010desk\u00e9 hospody. Nejh\u016f\u0159 jsou na tom piva. Jak to mysl\u00edte?<\/strong> Pokud v supermarketu koup\u00edte levn\u011bj\u0161\u00ed pivo ne\u017e v restauraci, nen\u00ed to pro restaurace dobr\u00e9. Pije se doma, po gar\u00e1\u017e\u00edch, zkr\u00e1tka v\u0161ude mo\u017en\u011b\u2026 Kdy\u017e m\u00e1te mo\u017enost koupit si nap\u0159\u00edklad lahvovou Plze\u0148 o deset korun levn\u011bji, je to v\u00e1\u017en\u011b \u0161koda. U\u017e to nen\u00ed jako d\u0159\u00edv, kdy hospodsk\u00fd mohl na pivu p\u011bkn\u011b vyd\u011blat. Z velk\u00e9 \u010d\u00e1sti je to zp\u016fsobeno samoz\u0159ejm\u011b finan\u010dn\u00ed situac\u00ed ob\u010dan\u016f v na\u0161\u00ed zemi. Co tedy \u0159\u00edk\u00e1te na jeden z p\u0159ipravovan\u00fdch z\u00e1kon\u016f, kter\u00fd by na\u0159izoval prodej nealkoholick\u00fdch n\u00e1poj\u016f levn\u011bj\u0161\u00edch ne\u017e pivo?<\/strong> Kdyby se prod\u00e1val d\u017eb\u00e1nek vody t\u0159eba za deset korun, nejsem proti. Je ale t\u0159eba si uv\u011bdomit, \u017ee v restauraci plat\u00edm za servis. Taky n\u011bco stoj\u00ed sto\u010dn\u00e9 za vodu z kohoutku, my\u010dka, sapon\u00e1t, energie\u2026 Nemysl\u00edm si v\u0161ak, \u017ee by to p\u0159im\u011blo lidi p\u00edt pivo v men\u0161\u00ed m\u00ed\u0159e. Jak se d\u00edv\u00e1te na p\u0159\u00edpadn\u00fd z\u00e1kon zakazuj\u00edc\u00ed kou\u0159en\u00ed ve v\u0161ech restaurac\u00edch?<\/strong> I kdy\u017e jsem ku\u0159\u00e1k, byl bych pro, aby se v restaurac\u00edch a hospod\u00e1ch nekou\u0159ilo. Je to tak v\u0161ude ve sv\u011bt\u011b, v\u0161ude to funguje, tak\u017ee pro\u010d ne u n\u00e1s? Stejn\u011b jako se v Irsku pije a\u017e od dvan\u00e1cti hodin. To bych u n\u00e1s zavedl hned. A rozhodn\u011b bych byl r\u00e1d, kdyby se z\u00e1kon t\u00fdkal i elektronick\u00fdch cigaret, kter\u00e9 spoustu lid\u00ed um\u00ed v restauraci p\u011bkn\u011b podr\u00e1\u017edit. Co kdyby pak restaurace nab\u00edzely n\u011bjak\u00e9 ku\u0159\u00e1ck\u00e9 pl\u00e1cky venku? V n\u011bkter\u00fdch p\u0159\u00edpadech u\u017e to tak funguje.<\/strong> Pokud budete m\u00edt tu pot\u0159ebu a budete n\u011bkde na j\u00eddle, tak si ven stejn\u011b p\u016fjdete zap\u00e1lit. Potom z\u00e1le\u017e\u00ed na ka\u017ed\u00e9m podniku, aby sv\u00e9 okol\u00ed udr\u017eel v \u010distot\u011b. D\u011blat vymezen\u00fd prostor mi p\u0159ijde zbyte\u010dn\u00e9. Jak vid\u00edte v\u00fdvoj kulin\u00e1\u0159stv\u00ed v \u010cesk\u00e9 republice t\u0159eba za p\u011bt let?<\/strong> \u0158eknu to zcela up\u0159\u00edmn\u011b. Pokud se u n\u00e1s glob\u00e1ln\u011b zlep\u0161\u00ed ekonomick\u00e1 situace a za\u010dneme se bl\u00ed\u017eit z\u00e1padu ve v\u00fd\u0161i plat\u016f, pak to bude m\u00edt vliv i na restaurace. Pokud to takhle p\u016fjde d\u00e1l, je docela dob\u0159e mo\u017en\u00e9, \u017ee v budoucnu budou m\u00edt velk\u00e9 probl\u00e9my i ty lep\u0161\u00ed restaurace se z\u00e1padn\u00edm stylem, proto\u017ee na n\u011b lid\u00e9 prost\u011b nebudou m\u00edt pen\u00edze. Mysl\u00edte, \u017ee by se tuzem\u0161t\u00ed str\u00e1vn\u00edci dok\u00e1zali p\u0159ipravit na restaurace nab\u00edzej\u00edc\u00ed hmyz?<\/strong> Zku\u0161enosti s t\u00edm \u017e\u00e1dn\u00e9 nem\u00e1m. V minulosti jsme zkou\u0161eli zpracov\u00e1vat m\u0159enky, raky, \u017eab\u00ed steh\u00fdnka, ale to se s t\u00edm t\u011b\u017eko srovn\u00e1v\u00e1. Pokud se poda\u0159\u00ed p\u0159ekonat lidsk\u00fd pud, \u017ee je to vlastn\u011b hmyz, tak pro\u010d ne? Sv\u011bt sp\u011bje k tomu, \u017ee by v budoucnu nemuselo b\u00fdt dost potravin, tak\u017ee je mo\u017en\u00e9, \u017ee jednoho dne bude hmyz sou\u010d\u00e1st\u00ed na\u0161\u00ed ka\u017edodenn\u00ed stravy. Kdo v\u00ed? M\u00e1te n\u011bjakou obl\u00edbenou restauraci, kterou byste r\u00e1d doporu\u010dil?<\/strong> M\u00e1m, ale doporu\u010dovat nechci. A\u0165 ka\u017ed\u00fd zkou\u0161\u00ed s\u00e1m. Dr\u017e\u00edm se kr\u00e9da, \u017ee l\u00e1ska ke gastronomii je na cel\u00fd \u017eivot, a je rozhodn\u011b dobr\u00e9 vyzkou\u0161et toho co nejv\u00edc. <\/p>\n

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\u201eDobr\u00e9ho kucha\u0159e d\u011bl\u00e1 \u00facta k masu,\u201c \u0159\u00edk\u00e1 Radim Knesl, \u0161\u00e9fkucha\u0159 z blanensk\u00e9 restaurace S\u00fdpka. Nepov\u00eddali jsme si jen o kvalitn\u00edm<\/p>\n","protected":false},"author":1,"featured_media":1273,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[16],"tags":[],"_links":{"self":[{"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=\/wp\/v2\/posts\/1272"}],"collection":[{"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1272"}],"version-history":[{"count":4,"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=\/wp\/v2\/posts\/1272\/revisions"}],"predecessor-version":[{"id":3256,"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=\/wp\/v2\/posts\/1272\/revisions\/3256"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=\/wp\/v2\/media\/1273"}],"wp:attachment":[{"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}