The most common practices chefs under the previous regime included the cutting of meat. Guests then

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Three of used oil, milk or eggs are setting flavor trends water-diluted milk - these were common practices of totalitarian chefs who a month so i can come to a few tens of thousands of crowns. Today the situation is different - under the previous regime stole around 70 percent of chefs, today there are about 30 percent. There was but a new trend.
The most common practices chefs under the previous regime included the cutting of meat. Guests then place on a plate 150gramového steak landed stogramový. Cook then sold back to the butchers meat or sold on in the restaurant and to share with waiters. Monthly so they can come to tens of thousands. flavor trends Among other practices, how to augment belonged straining oil. There were various calculations, for example, that two hundred cuttings to use ten liters of oil. Chefs him but i have used several times and one that left them, sold or changed for something else. Husbanded with vegetables, milk, eggs, basically all the raw materials that could be sold. In previous regime traded virtually everything and everywhere, cooks were no different.
In some services, such practices persist to this day, it is mainly school canteens, kitchens and large hotels. flavor trends It may be that some restaurants still cooks save on meat, now it is but rather exceptional. Much, however, happens to be on the menu is steak from Argentine beef and cook it while prepared from Czech. It's actually a few guests who know the difference, the price difference is obviously huge. There are problems with fish restaurants often advertise fresh fish, while they are frozen. Save can i use margarine instead of butter. In general it can be said that nowadays so do not skimp on weight, but on quality.
The Czech gastronomic flavor trends market functional concepts exist and they are not few. The problem is that the restaurant can open virtually anyone. flavor trends A new trend in recent years has become so accepting of recipes, menus and copy the entire restaurant concepts. That's a very tricky - what ever works elsewhere may not. Many restaurateurs and guests hit the disinterest in the company substantially similar to another that works. On the other hand, countless restaurants in the Czech Republic that have no idea they lack originality and ideas. The owners and chefs such restaurants then try to change the concept of the restaurant. It is often copied by others.
In July this year we opened in Pruhonice new restaurant in Prague. flavor trends Of course it was necessary to adopt a new chef service we received flavor trends one from Liben restaurant chef who, after four days of missed work. The last day I was at work, picked up the complete calculations, processes flavor trends and menu and all presented as his work, given our restaurant menu still offers. This is the situation in contemporary gastronomy occurs very frequently and is in principle possible to defend against it. Photocopied recipes but can never be compared to the original.
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