{"id":3324,"date":"2018-02-21T08:54:46","date_gmt":"2018-02-21T07:54:46","guid":{"rendered":"http:\/\/metelka.cz\/uncategorized\/mlady-sefkuchar-svoboda\/"},"modified":"2022-11-09T21:13:46","modified_gmt":"2022-11-09T20:13:46","slug":"young-chef-svoboda","status":"publish","type":"post","link":"https:\/\/metelka.cz\/en\/metelka-distillery-en\/young-chef-svoboda\/","title":{"rendered":"The young chef Svoboda"},"content":{"rendered":"

Would you dare to renovate an old traditional tavern in the suburbs and change it into a grill restaurant with specialities from a charcoal grill? Zden\u011bk Svoboda wasn\u2019t afraid to do so. He\u2019s a chef and owner of the restaurant Pod lipami in Olomouc-Slavon\u00edn and his burgers and steaks have an excellent reputation. He says that Metelka\u2019s Absinthe de Moravie is perfect for meat cooking. <\/strong><\/span><\/p>\n

\"\"When Zden\u011bk took over the restaurant in 2014, he didn\u2019t have much experience. \u201cI thought that good cuisine would be enough to attract guests. But I was unpleasantly surprised. A year passed and I was a slave to my own business and the earnings were zero,\u201d<\/em> he recalls the tough start of his business. He had two options: to end the business or to make a radical change. Fortunately, he chose the second option. \u201cWe renovated the restaurant by ourselves and built the charcoal grill that I always wanted. Then we opened with an absolutely new name,\u201d<\/em> he describes.<\/p>\n

The lack of personnel is the biggest problem in our development<\/strong>
\nInvesting money in the restaurant transformation was very helpful. On the other hand, it can slow restaurant\u2019s growth because Zden\u011bk can\u2019t rely on this big financial help. \u201cRestaurant\u2019s progress is slow because I only can buy something when I make enough money. After the renovations, we bought the new kitchen equipment and a new facade was done. Restaurant guests often tell me what to do or what to buy next. I\u2019m glad we have such friendly relationships with guests but I have to do everything gradually,\u201d<\/em> the 26-year-old chef realizes.<\/p>\n

The biggest hardship for him is the lack of good personnel. \u201cI\u2019m at work every single day. I give it everything but it\u2019s very hard to find competent and hardworking staff with good work ethics, someone you can rely on they go to work and do a good job. That\u2019s the real problem here. I have few stable employees which the whole business is dependent on. Of course, we constantly look for new employees but we haven\u2019t been successful yet,\u201d<\/em> he shakes his head.<\/p>\n

I can\u2019t do it without my family<\/strong>
\nHe can always rely on his family. He was able to open the restaurant thanks to their help. \u201cMy girlfriend has given up everything and she\u2019s put all the effort and time into fulfilling our dreams. Moreover, she\u2019s a fantastic pastry chef and she makes delicious desserts and cakes for the restaurant every single day,\u201d he highlights the contribution of his partner Hana Dvo\u0159\u00e1kov\u00e1.<\/p>\n

The help of my family has always been necessary. \u201cI wouldn\u2019t be able to renovate the restaurant if it wasn\u2019t for my father. He was in charge of everything. One of my grandmothers has sacrificed her small garden to supply us with fresh vegetables and herbs. The other one is in command of tidiness of the kitchen. My girlfriend\u2019s parents take care of flowers and herbs and my brother is in charge of outside grill even in hot summer days. And two cousins of mine are waitresses,\u201d<\/em> he explains why the restaurant Pod Lipami is the real family business.<\/p>\n

Absinthe is ideal for venison recipes<\/strong>
\nZden\u011bk can\u2019t pick just one favourite culinary recipe but he likes beef and barbeque the most. \u201cAnd maybe that\u2019s why I can\u2019t decide what the best meal is so I have a new menu every week. I add, withdraw or change things all the time. It just depends on my current mood,\u201d he smiles. But burgers are the top sellers. \u201cCustomers love them so much. I know that,\u201d<\/em> he adds.<\/p>\n

\"\"<\/p>\n

\n

Using alcohol as an ingredient? I need alcohol to be really strong. THE chef Zden\u011bk Svoboda says.<\/cite><\/p><\/blockquote>\n<\/div>\n

Does he find alcohol useful in the kitchen? Zden\u011bk works with this ingredient quite often, mainly, when he prepares meat. \u201cUsing an overproof alcohol beverage is essential,\u201d<\/em> he says. He usually cooks with overproof spirits and it brings another great flavour to meals such as p\u00e2t\u00e9s or steaks. When he organized a venison feast in his restaurant, he found Metelka\u2019s Absinthe de Moravie<\/strong> to be very useful. He used it in the recipe of grilled deer steak. \u201cI was able to offer a grilled deer loin with a venison demi glace sauce flamb\u00e9ed in absinthe and roasted seasonal vegetables and potato pumpkin puree,\u201d<\/em> the chef of the restaurant in Olomouc describes the speciality to which the Metelka\u2019s absinthe gave the unique flavour.<\/p>\n","protected":false},"excerpt":{"rendered":"

Would you dare to renovate an old traditional tavern in the suburbs and change it into a grill restaurant with specialities from a charcoal grill? Zden\u011bk Svoboda wasn\u2019t afraid to do so. He\u2019s a chef and owner of the restaurant Pod lipami in Olomouc-Slavon\u00edn and his burgers and steaks have an excellent reputation. He says..<\/p>\n","protected":false},"author":2,"featured_media":3325,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[83,80,77],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/posts\/3324"}],"collection":[{"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/comments?post=3324"}],"version-history":[{"count":2,"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/posts\/3324\/revisions"}],"predecessor-version":[{"id":3327,"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/posts\/3324\/revisions\/3327"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/media\/3325"}],"wp:attachment":[{"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/media?parent=3324"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/categories?post=3324"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/metelka.cz\/en\/wp-json\/wp\/v2\/tags?post=3324"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}