Young cooks from the Štursova Secondary Vocational School and Secondary School in Olomouc participated in a special gastronomic course at the Clarion Congress Hotel Olomouc. During the two-day seminar, the students, under the guidance of hotel chef Dušan Kuba, learned about the latest trends and how to creatively prepare and serve cold dishes. More than fifteen first- and second-year students could thus have a go at preparing, for example, steamed buns with shredded pork, pickles and coriander, savoury pancakes with sesame filled with Chinese cabbage and duck, and quesadillas with minced meat, white beans, Cheddar cheese and yoghurt avocado.
“I wanted to show that cold cuisine is not only a matter of bread rolls, but that we can also apply ideas from international cuisine. I like drawing inspiration from my favourite trips around the world. I have mainly learned that the greatest beauty lies in simplicity,” said Dušan Kuba, head chef of the Clarion Olomouc. He has held the position since autumn last year and is responsible for the management and development of the team at the Benada Restaurant and catering at the hotel congress centre, which with its capacity of 1,400 people ranks among the biggest in the Olomouc Region. “Co-operation with the local vocational gastronomic schools is developing very positively. For us, this is an opportunity to participate in the practical training of the students and motivate them to work at our hotel. There is never enough young talent,” said Robin Hanák, Director of the Clarion Congress Hotel Olomouc.