{"id":79314,"date":"2016-09-23T00:00:00","date_gmt":"2016-09-22T22:00:00","guid":{"rendered":"http:\/\/www.visitliptov.sk\/podujatie\/chefs-freestyle-show\/"},"modified":"2024-02-19T13:17:48","modified_gmt":"2024-02-19T12:17:48","slug":"chefs-freestyle-show","status":"publish","type":"podujatia","link":"https:\/\/www.visitliptov.sk\/pl\/wydarzenia\/chefs-freestyle-show\/","title":{"rendered":"CHEF\u00b4S FREESTYLE SHOW"},"content":{"rendered":"

\"kuch\u00e1rskaVe\u010der pln\u00fd kulin\u00e1rskych in\u0161pir\u00e1ci\u00ed a\u00a0nov\u00fdch chut\u00ed pod taktovkou skvel\u00fdch kuch\u00e1rov.<\/p>\n

    \n
  1. okt\u00f3ber bude v re\u0161taur\u00e1cii hotela Tri Studni\u010dky **** patri\u0165 fantastick\u00e9mu jedlu. Pochut\u00edte si na gurm\u00e1nskom menu od Romana Kov\u00e1\u010da, Petra Kulh\u00e1nyho a Maro\u0161a Haringa \u2013 \u00faspe\u0161n\u00fdch \u0161\u00e9fkuch\u00e1rov svetovej \u00farovne<\/strong>. O sladk\u00e9 dobroty sa postar\u00e1 zn\u00e1mi slovensk\u00fd <\/span>\u0161\u00e9fcukr\u00e1r Michal Baniar<\/strong> a chu\u0165 jedla typizuje sommelier z firmy <\/span>Bestwines<\/strong>. Okrem kuch\u00e1rskej \u0161ou sa m\u00f4\u017eete te\u0161i\u0165 aj na <\/span>ve\u010dern\u00fd program s hudbou a tombolou<\/strong>. Cel\u00fdm ve\u010derom v\u00e1s bude sprev\u00e1dza\u0165 aj zn\u00e1my moder\u00e1tor a zab\u00e1va\u010d <\/span>Andrej Bi\u010dan<\/strong>!<\/li>\n<\/ol>\n

    Kulin\u00e1rsky ve\u010der s\u00a0bohat\u00fdm programom:<\/h2>\n
      \n
    • Freestyle show \u00faspe\u0161n\u00fdch \u0161\u00e9fkuch\u00e1rov svetovej \u00farovne<\/li>\n
    • Roman Kov\u00e1\u010d, Peter Kulh\u00e1ny a Maro\u0161 Haring<\/strong><\/li>\n
    • Fantastick\u00e9 gurm\u00e1nske menu<\/li>\n
    • Sladk\u00e9 pote\u0161enie od vych\u00fdren\u00e9ho \u0161\u00e9fkuch\u00e1ra Michala Baniara<\/strong><\/li>\n
    • Moder\u00e1tor ve\u010dera Andrej Bi\u010dan<\/strong><\/li>\n
    • Sommelier<\/strong> zv\u00fdrazni chu\u0165 jedla ponukou v\u00edn<\/li>\n
    • \u0160ikovn\u00fd barman<\/strong> namie\u0161a drink pod\u013ea va\u0161ej chuti<\/li>\n
    • Hudobn\u00fd program a tombola<\/li>\n<\/ul>\n

      Hviezdy gurm\u00e1nskeho ve\u010dera<\/strong><\/h2>\n

      <\/span>Roman Kov\u00e1\u010d<\/strong><\/p>\n

      \u201e\u0160tyri roky som p\u00f4sobil v Anglicku vo viacer\u00fdch prest\u00ed\u017enych hoteloch ocenen\u00fdch aj Michelinov\u00fdmi hviezdami. Pracoval som pod veden\u00edm jedn\u00e9ho z najv\u00fdznamnej\u0161\u00edch \u0161\u00e9fkuch\u00e1rov Ve\u013ekej Brit\u00e1nie Petra Gortona. Od anglick\u00e9ho odborn\u00edka som sa nau\u010dil r\u00f4zne techniky varenia a sp\u00e1jania ingredienci\u00ed, ktor\u00e9 potom vyvol\u00e1vaj\u00fa doslova jedine\u010dn\u00fd kulin\u00e1rsky z\u00e1\u017eitok,\u201d povedal \u0161\u00e9fkuch\u00e1r Roman Kov\u00e1\u010d.<\/p>\n

      <\/span>Peter Kulh\u00e1ny<\/strong><\/p>\n

      \u0160\u00e9fkuch\u00e1r a majite\u013e, tri kr\u00e1t zaraden\u00fd medzi Top Trend \u0161\u00e9fkuch\u00e1rov na Slovensku, dr\u017eite\u013e striebornej medaily zo svetovej s\u00fa\u0165a\u017ee The Emirates Salon Culinaire Dubaj 2011 so sk\u00fasenos\u0165ami s pr\u00e1cou v Michellin Guide re\u0161taur\u00e1cii vo Franc\u00fazsku.<\/p>\n

      <\/span>Michal Baniar<\/strong><\/p>\n

      \u0160\u00e9fcukr\u00e1r a majite\u013e rodinnej firmy Gerardin P\u00fachov. Okrem vych\u00fdren\u00fdch dom\u00e1cich zariaden\u00ed p\u00f4sobil aj v Par\u00ed\u017ei \u010di Prahe. Je absolventom cukr\u00e1rskych kurzov zameran\u00fdch na modern\u00e9 dekor\u00e1cie a artistiku, ku ktor\u00fdm sa via\u017eu aj medailov\u00e9 \u00faspechy na medzin\u00e1rodn\u00fdch s\u00fa\u0165a\u017eiach. Pracoval ako \u0161\u00e9fcukr\u00e1r Hotela Holiday Inn v \u017diline.<\/p>\n

      <\/span>Maro\u0161 Haring<\/strong><\/p>\n

      Smerovanie gastron\u00f3mie p. Haringa vo ve\u013ekej miere ovplyvnil \u017eivot v \u0160panielsku. Z\u00e1kladom jeho kulin\u00e1rskeho umenia je stredozemn\u00e1 kuchy\u0148a a Ju\u017en\u00e1 Amerika. Str\u00e1vil viac ako 15 rokov spozn\u00e1van\u00edm r\u00f4znych kult\u00far a jeho \u0161peci\u00e1lom je \u0160panielsk\u00e1 paella \u2013 od prezenta\u010dnej formy az po grandi\u00f3znu paella party.<\/p>\n

      \n

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      \"kuch\u00e1rskaVe\u010der pln\u00fd kulin\u00e1rskych in\u0161pir\u00e1ci\u00ed a\u00a0nov\u00fdch chut\u00ed pod taktovkou skvel\u00fdch kuch\u00e1rov.<\/p>\n\n

        \n\t
      1. okt\u00f3ber bude v re\u0161taur\u00e1cii hotela Tri Studni\u010dky **** patri\u0165 fantastick\u00e9mu jedlu. Pochut\u00edte si na gurm\u00e1nskom menu od Romana Kov\u00e1\u010da, Petra Kulh\u00e1nyho a Maro\u0161a Haringa \u2013 \u00faspe\u0161n\u00fdch \u0161\u00e9fkuch\u00e1rov svetovej \u00farovne<\/strong>. O sladk\u00e9 dobroty sa postar\u00e1 zn\u00e1mi slovensk\u00fd \u0161\u00e9fcukr\u00e1r Michal Baniar<\/strong> a chu\u0165 jedla typizuje sommelier z firmy Bestwines<\/strong>. Okrem kuch\u00e1rskej \u0161ou sa m\u00f4\u017eete te\u0161i\u0165 aj na ve\u010dern\u00fd program s hudbou a tombolou<\/strong>. Cel\u00fdm ve\u010derom v\u00e1s bude sprev\u00e1dza\u0165 aj zn\u00e1my moder\u00e1tor a zab\u00e1va\u010d Andrej Bi\u010dan<\/strong>!<\/li>\n<\/ol>\n

        Kulin\u00e1rsky ve\u010der s\u00a0bohat\u00fdm programom:<\/h2>\n
          \n\t
        • Freestyle show \u00faspe\u0161n\u00fdch \u0161\u00e9fkuch\u00e1rov svetovej \u00farovne<\/li>\n\t
        • Roman Kov\u00e1\u010d, Peter Kulh\u00e1ny a Maro\u0161 Haring<\/strong><\/li>\n\t
        • Fantastick\u00e9 gurm\u00e1nske menu<\/li>\n\t
        • Sladk\u00e9 pote\u0161enie od vych\u00fdren\u00e9ho \u0161\u00e9fkuch\u00e1ra Michala Baniara<\/strong><\/li>\n\t
        • Moder\u00e1tor ve\u010dera Andrej Bi\u010dan<\/strong><\/li>\n\t
        • Sommelier<\/strong> zv\u00fdrazni chu\u0165 jedla ponukou v\u00edn<\/li>\n\t
        • \u0160ikovn\u00fd barman<\/strong> namie\u0161a drink pod\u013ea va\u0161ej chuti<\/li>\n\t
        • Hudobn\u00fd program a tombola<\/li>\n<\/ul>\n

          Hviezdy gurm\u00e1nskeho ve\u010dera<\/strong><\/h2>\n

          Roman Kov\u00e1\u010d<\/strong><\/p>\n

          \u201e\u0160tyri roky som p\u00f4sobil v Anglicku vo viacer\u00fdch prest\u00ed\u017enych hoteloch ocenen\u00fdch aj Michelinov\u00fdmi hviezdami. Pracoval som pod veden\u00edm jedn\u00e9ho z najv\u00fdznamnej\u0161\u00edch \u0161\u00e9fkuch\u00e1rov Ve\u013ekej Brit\u00e1nie Petra Gortona. Od anglick\u00e9ho odborn\u00edka som sa nau\u010dil r\u00f4zne techniky varenia a sp\u00e1jania ingredienci\u00ed, ktor\u00e9 potom vyvol\u00e1vaj\u00fa doslova jedine\u010dn\u00fd kulin\u00e1rsky z\u00e1\u017eitok,\u201d povedal \u0161\u00e9fkuch\u00e1r Roman Kov\u00e1\u010d.<\/p>\n

          Peter Kulh\u00e1ny<\/strong><\/p>\n

          \u0160\u00e9fkuch\u00e1r a majite\u013e, tri kr\u00e1t zaraden\u00fd medzi Top Trend \u0161\u00e9fkuch\u00e1rov na Slovensku, dr\u017eite\u013e striebornej medaily zo svetovej s\u00fa\u0165a\u017ee The Emirates Salon Culinaire Dubaj 2011 so sk\u00fasenos\u0165ami s pr\u00e1cou v Michellin Guide re\u0161taur\u00e1cii vo Franc\u00fazsku.<\/p>\n

          Michal Baniar<\/strong><\/p>\n

          \u0160\u00e9fcukr\u00e1r a majite\u013e rodinnej firmy Gerardin P\u00fachov. Okrem vych\u00fdren\u00fdch dom\u00e1cich zariaden\u00ed p\u00f4sobil aj v Par\u00ed\u017ei \u010di Prahe. Je absolventom cukr\u00e1rskych kurzov zameran\u00fdch na modern\u00e9 dekor\u00e1cie a artistiku, ku ktor\u00fdm sa via\u017eu aj medailov\u00e9 \u00faspechy na medzin\u00e1rodn\u00fdch s\u00fa\u0165a\u017eiach. Pracoval ako \u0161\u00e9fcukr\u00e1r Hotela Holiday Inn v \u017diline.<\/p>\n

          Maro\u0161 Haring<\/strong><\/p>\n

          Smerovanie gastron\u00f3mie p. Haringa vo ve\u013ekej miere ovplyvnil \u017eivot v \u0160panielsku. Z\u00e1kladom jeho kulin\u00e1rskeho umenia je stredozemn\u00e1 kuchy\u0148a a Ju\u017en\u00e1 Amerika. Str\u00e1vil viac ako 15 rokov spozn\u00e1van\u00edm r\u00f4znych kult\u00far a jeho \u0161peci\u00e1lom je \u0160panielsk\u00e1 paella \u2013 od prezenta\u010dnej formy az po grandi\u00f3znu paella party.<\/p>\n

          <\/p>\n

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