Characteristic of the course

This course is suitable for both beginners and those with experience.

This course, inspired by the traditional Czech cooking techniques of M. D. Rettigová, will teach you how to work with smoked bones and other ingredients that you will make into real delicacies.  Fresh herbs since long forgotten will tune up the taste of any meal. Desserts that you are going to learn in this class will become a part of your most treasured recipes.

We will prepare

• Traditional Bohemian cabbage soup made of smoked bones and with paprika sausage
• Veal cheeks with wine, garnished with fried onion and boletuses, served with potato puree 
• Creamy sauce by M.D.Rettigová
• Plum dumplings (with cheese) with slivovitz sauce

What will you learn?

• Preparing offal in a way to make it soft and tender
• The secret of tasty creamy sauces
• Preparing meat for steak TARTARE
• Working with proofed dough – success guaranteed
• Whipping blancmange, traditional Bohemian sauce, in steam

Michal Nikodem

He graduated from hotel school in Opava. Year garnered inspiration from the French and Italian cuisine at the hotel school in Bressanone, where he won the European apprenticeship to cook. He then worked as a chef in an international network of restaurants "The Smollensky's" in London and also at the Savoy Hotel ***** in Prague, where he prepared for the guests selected delicacies of Czech and international cuisine cold. His hobby is also Confectionary. We are constantly educates and keeps up with modern international trends in gastronomy.

Another dining area which is interested in, is a professional food styling. Among his major clients include Unilever (Hellmann's brand, Rama ...), publisher Sanoma, etc.

Course information

How long: The course begins at 4 p.m.; it is expected to end between 9 and 10 p.m.

Where: In our stylish atelier fitted with modern French De-Dietrich appliances and copper cookware.

The maximum number of participants is 16. Work is done in pairs.

Price: 3 600 CZK, including VAT.

Itinerary:

• Welcome drink at the Ola Kala culinary atelier;
• Beginning of the lesson, introduction to the recipes and work procedures;
• Consumption of individual finished dishes while the next ones are still cooking;
• Friendly visit

APRON – the course participants to borrow
CERTIFICATE – All participants will receive a course participation certificate

Sounds interesting?

Please, contact us if you want to learn more details about the course