Author:\u00a0Khalil Chrif Tribak<\/strong> | (43) | \u0161\u00e9fkuch\u00e1r teppanyaki a sushi<\/em><\/p>\n <\/p>\n V na\u0161ej rodine bola ryba najbe\u017enej\u0161ou surovinou na varenie, a to nielen v\u010faka v\u00fdhodnej polohe m\u00f4jho rodn\u00e9ho mesta, ale i preto, lebo bola na\u0161ou ob\u013e\u00fabenou potravou. Ke\u010f som bol mal\u00fdm chlapcom, miloval som ryb\u00e1r\u010denie po\u010das letn\u00fdch pr\u00e1zdnin. Po ka\u017edom \u00faspe\u0161nom \u00falovku ma mama u\u010dila, ako premeni\u0165 rybu na lahodn\u00fd, delik\u00e1tny pokrm. Bol som v tom \u010doraz zru\u010dnej\u0161\u00ed a vo veku 15 rokov som vedel pripravi\u0165 rybu na nieko\u013eko sp\u00f4sobov. A\u017e do dne\u0161n\u00e9ho d\u0148a je ryba mojou ob\u013e\u00fabenou surovinou na tanieri. Aj ke\u010f som nikdy nesn\u00edval o tom, \u017ee by som sa stal \u0161\u00e9fkuch\u00e1rom, ke\u010f sa pozer\u00e1m sp\u00e4tne ako som vyrastal, tak mus\u00edm poveda\u0165, \u017ee moje detstvo mi dalo siln\u00fa a hlbok\u00fa l\u00e1sku k jedlu, \u010do n\u00e1sledne formovalo moje rozhodnutie sta\u0165 sa \u0161\u00e9fkuch\u00e1rom.<\/p>\n Existuje pr\u00edslovie, \u017ee l\u00e1ska ide cez \u017eal\u00fadok. M\u00f4\u017eem potvrdi\u0165, \u017ee je to absol\u00fatna pravda. In\u0161tinkt\u00edvne sp\u00e1jame pocit pln\u00e9ho \u017eal\u00fadka s pocitom domova, bezpe\u010dia a l\u00e1sky. Konzum\u00e1cia jedla je pote\u0161en\u00edm pre v\u0161etky zmysly. Oslovuje zrak, rovnako ako chu\u0165, em\u00f3cie aj myse\u013e. V\u0161etky na\u0161e zmysly s\u00fa \u00fazko prepojen\u00e9.<\/p>\n Ke\u010f som mal 21, pri\u0161iel som do Lond\u00fdna, kde som sa okam\u017eite zamiloval do japonskej kuchyne. Po mojom prvom \u0161kolen\u00ed ako teppanyaki \u0161\u00e9fkuch\u00e1r som r\u00fdchlo pochopil, \u017ee t\u00e1to profesia si vy\u017eaduje omnoho viac ako by\u0165 len kuch\u00e1rom. \u0160t\u00fdl japonskej kuchyne, kde sa pokrm pripravuje priamo pred hos\u0165ami na hor\u00facej panvici, si vy\u017eaduje ovl\u00e1da\u0165 umenie danej kuchyne ako i umenie zab\u00e1va\u0165 host\u00ed. Pre m\u0148a je to ako ma\u0165 u seba doma partiu priate\u013eov na ve\u010deru. Pokia\u013e moji hostia len ticho sedia, nie\u010do nie je v poriadku. Av\u0161ak pokia\u013e sa zab\u00e1vaj\u00fa, smej\u00fa, tlieskaj\u00fa a niekedy doslova vyskakuj\u00fa zo\u00a0stoli\u010diek, viem, \u017ee rob\u00edm svoju pr\u00e1cu dobre. Milujem varenie, a ke\u010f vid\u00edm host\u00ed odch\u00e1dzaj\u00facich z re\u0161taur\u00e1cie \u0161\u0165astn\u00fdch, nap\u013a\u0148a ma to obrovsk\u00fdm pocitom uspokojenia.<\/p>\n Ak sa chcete sta\u0165 va\u0161im vlastn\u00fdm umelcom v kuchyni, je potrebn\u00e9 pripravova\u0165 ka\u017ed\u00fd pokrm z kvalitn\u00fdch surov\u00edn. Mus\u00ed to vo\u0148a\u0165, dobre vyzera\u0165 a dobre chuti\u0165. Pokia\u013e chcete pripravi\u0165 jedlo, na ktor\u00e9 \u013eudia nezabudn\u00fa, mus\u00edte by\u0165 majstrom znalost\u00ed v prec\u00edznej kombin\u00e1cii surov\u00edn. A tu to nekon\u010d\u00ed. T\u00e1to v\u00e1\u0161e\u0148 prin\u00e1\u0161a neust\u00e1le u\u010denie sa a sk\u00famanie, ktor\u00e9 smeruj\u00fa k pochopeniu tohto remesla a pln\u00e9ho uspokojenia chut\u00ed. Vyz\u00fdvam v\u00e1s vysk\u00fa\u0161a\u0165 si to. Jedlo je vskutku fantastick\u00fd sp\u00f4sob, ako sa umelecky vyjadri\u0165. Ka\u017ed\u00fd de\u0148 m\u00f4\u017eete za\u010da\u0165 odznova.<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" Vol\u00e1m sa Khalil Chrif Tribak a som odborn\u00edkom na teppanyaki a sushi. Som \u010dlovek, ktor\u00e9ho celo\u017eivotnou v\u00e1\u0161\u0148ou je umenie pr\u00edpravy jedla. Narodil som sa v<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51],"tags":[],"class_list":["post-5696","post","type-post","status-publish","format-standard","hentry","category-archiv","two-columns"],"_links":{"self":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/5696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/comments?post=5696"}],"version-history":[{"count":0,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/5696\/revisions"}],"wp:attachment":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/media?parent=5696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/categories?post=5696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/tags?post=5696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}