{"id":12974,"date":"2020-01-26T17:31:38","date_gmt":"2020-01-26T16:31:38","guid":{"rendered":"https:\/\/www.sklizeno.cz\/o-nas\/?p=12974"},"modified":"2020-01-27T04:31:34","modified_gmt":"2020-01-27T03:31:34","slug":"co-nam-naserviruje-rok-2020","status":"publish","type":"post","link":"https:\/\/www.sklizeno.cz\/o-nas\/co-nam-naserviruje-rok-2020\/","title":{"rendered":"Co n\u00e1m naserv\u00edruje rok 2020?"},"content":{"rendered":"

Co p\u0159inese rok 2020 na na\u0161e tal\u00ed\u0159e a do na\u0161ich kuchyn\u00ed? Co pojedou restaurace? Co budou propagovat foodblogge\u0159i a co v\u00fd\u017eiv\u00e1\u0159i? Zkusme nahl\u00e9dnout do k\u0159i\u0161\u0165\u00e1lov\u00e9 koule a nal\u00e9zt odpov\u011bdi!<\/span><\/strong><\/p>\n

Ne\u010dek\u00e1me \u017e\u00e1dn\u00e9 obraty o 180 stup\u0148\u016f, kotrmelce ani food revoluce. Na to jsou trendy p\u0159\u00edli\u0161 t\u011b\u017ekop\u00e1dn\u00e9 a zm\u011bnit kurz trv\u00e1 minim\u00e1ln\u011b dva a\u017e t\u0159i roky. Nicm\u00e9n\u011b jist\u00e9 n\u00e1znaky, kter\u00e9 se zat\u00edm nen\u00e1padn\u011b projevuj\u00ed u\u017e n\u011bkolik let, mohou letos vybublat na povrch a zabrat \u0161p\u00f3nu. A my ve Sklizeno jsme dali dohromady p\u00e1r v\u00e1\u017en\u00fdch kandid\u00e1t\u016f.<\/span><\/p>\n

Bez alkoholu<\/b><\/span><\/h3>\n

Sv\u011btem h\u00fdbe nov\u00e1 \u201eprotialkoholick\u00e1\u201c vlna. My \u010ce\u0161i, Moravan\u00e9 a Slezan\u00e9 jsme zn\u00e1m\u00ed sv\u00fdm pozitivn\u00edm vztahem k alkoholu a v\u00e9vod\u00edme kdejak\u00e9mu \u017eeb\u0159\u00ed\u010dku v konzumaci alkoholu na hlavu, tak\u017ee se z\u0159ejm\u011b prohibice nemus\u00edme b\u00e1t. Ka\u017edop\u00e1dn\u011b segment nealko n\u00e1poj\u016f roste a jsou to hlavn\u011b ty \u201es p\u0159idanou hodnotou\u201c\u00a0\u2013\u00a0to znamen\u00e1 n\u00e1poje obohacen\u00e9 o vitam\u00edny a miner\u00e1ly a\u00a0podobn\u011b.<\/span><\/p>\n

Co si u\u017e te\u010f m\u016f\u017eete vybrat v prodejn\u00e1ch Sklizeno?<\/span><\/h5>\n

M\u00e1me nap\u0159\u00edklad botanick\u00e9 limon\u00e1dy Fentimans, kter\u00e9 se vyr\u00e1b\u011bj\u00ed p\u0159\u00edrodn\u011b a po dobu n\u011bkolika dn\u00ed, funk\u010dn\u00ed vody od slovensk\u00e9 zna\u010dky Diva\u2019s, osv\u011b\u017euj\u00edc\u00ed kokosov\u00e9 vody, n\u00e1poje s \u010dajovou houbou Captain Kombucha a samoz\u0159ejm\u011b spoustu d\u017eus\u016f a mo\u0161t\u016f v\u010detn\u011b t\u011bch pro mal\u00e9 d\u011bti.<\/span><\/p>\n

Diety pro tukany<\/b><\/span><\/h3>\n

Kde je tuk, tam je chu\u0165! Pry\u010d je doba vysok\u00e9 obliby v\u0161eho n\u00edzkotu\u010dn\u00e9ho. Proto\u017ee se zjistilo, \u017ee \u0161pek, kter\u00fd sn\u00edme, n\u00e1m nejde rovnou do \u0161pek\u016f na b\u0159i\u0161e. Jako oby\u010dejn\u011b je to s na\u0161\u00edm metabolismem cel\u00e9 slo\u017eit\u011bj\u0161\u00ed. <\/span><\/p>\n

Dal\u0161\u00ed v\u011bc je, \u017ee n\u00edzkotu\u010dn\u00e9 a odtu\u010dn\u011bn\u00e9 varianty norm\u00e1ln\u011b tu\u010dn\u00fdch potravin jsou nutri\u010dn\u011b je\u0161t\u011b nevhodn\u011bj\u0161\u00ed. Tady m\u00e1me na mysli nap\u0159\u00edklad n\u00edzkotu\u010dn\u00fd jogurt. V\u00fdrobci se na obalu holedbaj\u00ed t\u00edm, \u017ee takov\u00fd jogurt m\u00e1 pouze jedno nebo je\u0161t\u011b m\u00e9n\u011b procent tuku a klidn\u011b p\u0159idaj\u00ed je\u0161t\u011b hubenou baletku jako d\u016fkaz, \u017ee je takov\u00fd jogurt pro va\u0161i linii to nejlep\u0161\u00ed. Kdyby si ale takov\u00e1 baletka d\u00e1vala n\u00edzkotu\u010dn\u00fd jogurt k sn\u00eddani a ve\u010de\u0159i ka\u017ed\u00fd den po dobu t\u0159\u00ed m\u011bs\u00edc\u016f (a omezila by pohyb), je docela pravd\u011bpodobn\u00e9, \u017ee byste to na n\u00ed poznali. Nedostatek tuku toti\u017e zap\u0159\u00ed\u010din\u00ed, \u017ee jogurt nen\u00ed hust\u00fd a\u00a0kr\u00e9mov\u00fd. Co\u017e mus\u00ed v\u00fdrobce kompenzovat p\u0159id\u00e1n\u00edm zahu\u0161\u0165ovadel, typicky polysacharid\u016f, tedy \u0161krob\u016f. A t\u00edm u\u017e se na obale nechlub\u00ed, to si p\u0159e\u010dtou jen ti, co studuj\u00ed slo\u017een\u00ed.<\/span><\/p>\n

Samoz\u0159ejm\u011b nechceme \u0159\u00edct, abyste ode dne\u0161ka jedli slaninu namazanou m\u00e1slem a zap\u00edjeli ji olejem, pro cel\u00fd n\u00e1\u0161 j\u00eddeln\u00ed\u010dek plat\u00ed, \u017ee pestrost a st\u0159\u00eddmost je nade v\u0161e. Ale tuk\u016f se rozhodn\u011b nemus\u00edte b\u00e1t, pokud si vyberete ty kvalitn\u00ed.<\/span><\/p>\n

Co si u\u017e te\u010f m\u016f\u017eete vybrat v prodejn\u00e1ch Sklizeno?<\/span><\/h5>\n

Kvalitn\u00ed ml\u00e9\u010dn\u00e9 v\u00fdrobky, ml\u00e9ko, m\u00e1slo, oleje a tak\u00e9 maso spl\u0148uj\u00edc\u00ed Kodex kvality Sklizeno.<\/span><\/p>\n

Bez lepku, Pepku!<\/b><\/span><\/h3>\n

Lepek pravd\u011bpodobn\u011b z\u016fstane stra\u0161\u00e1kem i v leto\u0161n\u00edm roce. N\u011bkdo ho nem\u016f\u017ee v\u016fbec, jin\u00fd zjist\u00ed, \u017ee je mu bez n\u011bj l\u00edp. U st\u00e1le v\u00edce lid\u00ed p\u0161enice a ostatn\u00ed obiloviny vid\u00ed, \u017ee jim tady p\u0161enka nepokvete.<\/span><\/p>\n

Co si u\u017e te\u010f m\u016f\u017eete vybrat v prodejn\u00e1ch Sklizeno?<\/span><\/h5>\n

Nab\u00edz\u00edme bezlepkov\u00e9 mouky a p\u0159\u00edsady na pe\u010den\u00ed \u010di va\u0159en\u00ed. Tapiokov\u00e1 mouka, mandlov\u00e1 a dal\u0161\u00ed o\u0159\u00ed\u0161kov\u00e9 mouky v\u010detn\u011b kokosov\u00e9. M\u016f\u017eete zkusit p\u00e9ct i z pohankov\u00e9, kuku\u0159i\u010dn\u00e9, obalovat v Hra\u0161ce nebo s n\u00ed zahustit pol\u00e9vku. A m\u00e1me tak\u00e9 bezlepkov\u00e9 t\u011bstoviny a \u0159adu dal\u0161\u00edch potravin.<\/span><\/p>\n

Bez lakt\u00f3zy<\/b><\/span><\/h3>\n

Podobn\u011b jako bez lepku se \u010d\u00edm d\u00e1l v\u00edc lid\u00ed mus\u00ed obej\u00edt bez lakt\u00f3zy, tedy bez cukru obsa\u017een\u00e9ho v ml\u00e9ce. A op\u011bt i zde na bezlakt\u00f3zovost p\u0159\u00edsahaj\u00ed i ti, kte\u0159\u00ed nemaj\u00ed p\u0159\u00edmo alergii nebo intoleranci. Proto i letos o\u010dek\u00e1v\u00e1me vzestup v segmentu rostlinn\u00e9ho ml\u00e9ka.<\/span><\/p>\n

Co si u\u017e te\u010f m\u016f\u017eete vybrat v prodejn\u00e1ch Sklizeno?<\/span><\/h5>\n

M\u00e1me rostlinn\u00e9 n\u00e1poje Natrue v\u0161ech druh\u016f, makov\u00fd n\u00e1poj. A samoz\u0159ejm\u011b Neml\u00e9ko.<\/span><\/p>\n

Jezte zelen\u011b, jezte uv\u011bdom\u011ble<\/b><\/span><\/h3>\n

Flexitari\u00e1ni, vegetari\u00e1ni, vegani. Odm\u00edt\u00e1n\u00ed konzumace masa m\u016f\u017ee m\u00edt r\u016fzn\u00e9 d\u016fvody \u2013\u00a0etick\u00e9, environment\u00e1ln\u00ed, ekonomick\u00e9. A n\u011bkomu prost\u011b maso nechutn\u00e1.<\/span><\/p>\n

Pro sestaven\u00ed vyv\u00e1\u017een\u00e9ho \u010dist\u011b rostlinn\u00e9ho j\u00eddeln\u00ed\u010dku je pot\u0159eba po\u0159\u00e1dn\u011b zap\u0159em\u00fd\u0161let, ale vymyslet to jde. A ve Sklizeno najdete v\u0161echno, co pro takov\u00fd vyv\u00e1\u017een\u00fd j\u00eddeln\u00ed\u010dek pot\u0159ebujete.<\/span><\/p>\n

Co si u\u017e te\u010f m\u016f\u017eete vybrat v prodejn\u00e1ch Sklizeno?<\/span><\/h5>\n

M\u00e1me jak hotov\u00e1 j\u00eddla \u2013\u00a0hummusy, tofu, vegansk\u00e9 s\u00fdry, pomaz\u00e1nky, tak i suroviny na p\u0159\u00edpravu vegetari\u00e1nsk\u00fdch a vegansk\u00fdch recept\u016f \u2013\u00a0lu\u0161t\u011bniny, vysokoproteinov\u00e9 mouky a dal\u0161\u00ed.<\/span><\/p>\n

Firmy jsou mlsn\u00e9<\/h2>\n

A pozor. V\u0161echny tyto trendy se net\u00fdkaj\u00ed jen toho, co si va\u0159\u00edme doma, nebo toho, na co chod\u00edme do restaurac\u00ed. \u010c\u00edm d\u00e1le t\u00edm v\u00edce lze tlak na tyto trendy pozorovat i ve firemn\u00edm stravov\u00e1n\u00ed. Zam\u011bstnanci zkr\u00e1tka cht\u011bj\u00ed j\u00edst kvalitn\u011b, aby mohli pod\u00e1vat kvalitn\u00ed pracovn\u00ed v\u00fdkony.<\/span><\/p>\n

Jsme si toho v\u011bdomi,<\/span> a proto ji\u017e t\u0159et\u00edm rokem provozujeme Mlsnou firmu<\/span><\/a>, kter\u00e1 nab\u00edz\u00ed \u0159e\u0161en\u00ed kvalitn\u00edho stravov\u00e1n\u00ed pro firmy. Od spole\u010dn\u00e9 sn\u00eddan\u011b, p\u0159es ob\u010derstven\u00ed na poradu, a\u017e po j\u00eddeln\u00ed automaty a d\u00e1rkov\u00e9 ko\u0161e.<\/span><\/p>\n

\n

Anketa <\/span><\/h3>\n

Tak to by byl n\u00e1\u0161 pohled. Cht\u011bli jsme ale d\u00e1t slovo i ostatn\u00edm. Proto jsme oslovili osobnosti, kter\u00e9 se j\u00eddlem a gastronomi\u00ed zab\u00fdvaj\u00ed a maj\u00ed k n\u00ed bl\u00edzko. V\u0161em jsme polo\u017eili tyto t\u0159i ot\u00e1zky:<\/span><\/p>\n

1) Jak\u00e1 t\u00e9mata budou h\u00fdbat gastronomi\u00ed a sv\u011btem j\u00eddla v roce 2020?<\/b><\/span><\/p>\n

2) Jakou n\u00e1rodn\u00ed kuchyni by bylo dobr\u00e9 pro \u010ceskou republiku v leto\u0161n\u00edm roce objevit?<\/b><\/span><\/p>\n

3) Je n\u011bjak\u00e9 z\u00e1sadn\u00ed t\u00e9ma v oblasti prodeje potravin, kter\u00e9 n\u00e1s letos \u010dek\u00e1?<\/b><\/span><\/p>\n

 <\/p>\n

Mark\u00e9ta Hrube\u0161ov\u00e1, here\u010dka a kucha\u0159ka<\/b><\/span><\/h4>\n

1) Podle m\u011b bude letos kladen je\u0161t\u011b v\u011bt\u0161\u00ed d\u016fraz na ekologii. Tak\u00e9 se st\u00e1le v\u00edce bude prosazovat region\u00e1ln\u00ed kuchyn\u011b, \u0161etrn\u00e9 chovy, sez\u00f3nn\u00ed zpracov\u00e1n\u00ed \u00farody, fermentov\u00e1n\u00ed. Bude se j\u00edst tak\u00e9 m\u00e9n\u011b masa a \u010d\u00edm d\u00e1l v\u00edce se bude nahrazovat rostlinn\u00fdmi proteiny. Mo\u017en\u00e1 p\u0159ibude trocha hmyzu. V\u00a0ka\u017ed\u00e9m p\u0159\u00edpad\u011b se bude zelenina upravovat na v\u0161echny mo\u017en\u00e9 zp\u016fsoby. Mnohem v\u00edce se tak\u00e9 bude j\u00edst doma. Co\u017e roz\u0161\u00ed\u0159\u00ed nab\u00eddku don\u00e1\u0161kov\u00fdch spole\u010dnost\u00ed a tak\u00e9 jejich po\u010det. Z fastfoodu se pomalu bude st\u00e1vat fastgood a tak\u00e9 p\u0159ibude podnik\u016f, kter\u00e9 ho budou va\u0159it. Tedy streetfood na vysok\u00e9 \u00farovni.<\/span><\/p>\n

2) M\u00e1m pocit, \u017ee u\u017e tady m\u00e1me skoro v\u0161echno. A ka\u017ed\u00fd si najde to, na co m\u00e1 zrovna chu\u0165. J\u00e1 bych ka\u017edop\u00e1dn\u011b byla pro to, abychom se vr\u00e1tili p\u011bkn\u011b ke ko\u0159en\u016fm. Tedy k t\u00e9 poctiv\u00e9 dobr\u00e9 \u010desk\u00e9 kuchyni. Hodn\u011b kucha\u0159\u016f u\u017e takhle va\u0159\u00ed a potvrzuje se, \u017ee na\u0161e chu\u0165ov\u00e1 pam\u011b\u0165 prost\u011b funguje. V\u0161em bych doporu\u010dila p\u0159e\u010d\u00edst si znovu M.\u00a0D.\u00a0Rettigovou. Ono to je v\u00e1\u017en\u011b moc zaj\u00edmav\u00e9 a pou\u010dn\u00e9 \u010dten\u00ed. A rozhodn\u011b to nen\u00ed jen o kop\u011b vajec…<\/span><\/p>\n

3) Pevn\u011b douf\u00e1m, \u017ee se brzy vy\u0159e\u0161\u00ed probl\u00e9m obal\u016f. Jednor\u00e1zov\u00e9 plastov\u00e9 s\u00e1\u010dky, n\u00e1dob\u00ed, p\u0159\u00edbory atd. To je jedn\u00edm slovem peklo. Na\u0161t\u011bst\u00ed p\u0159ib\u00fdv\u00e1 spole\u010dnost\u00ed, kter\u00e9 u\u017e to \u0159e\u0161\u00ed. Bu\u010f eko obaly, nebo \u00fapln\u011b bezobalov\u00fdm p\u0159\u00edm\u00fdm prodejem. Snad se to brzy poda\u0159\u00ed vy\u0159e\u0161it tak\u00e9 u don\u00e1\u0161kov\u00fdch slu\u017eeb a\u00a0spole\u010dnost\u00ed.<\/span><\/p>\n

 <\/p>\n

Michal G\u00f6th, \u0161\u00e9fkucha\u0159, Miura, \u010celadn\u00e1<\/b><\/span><\/h4>\n

1) Na \u00favod \u2013\u00a0nec\u00edt\u00edm se b\u00fdt t\u00edm, kdo by m\u011bl h\u00fdbat gastronomi\u00ed. Jsem sp\u00ed\u0161 zast\u00e1ncem kvalitn\u00ed suroviny a va\u0159en\u00ed s pokorou. Jako t\u00e9ma bych r\u00e1d podpo\u0159il to, co v posledn\u00ed dob\u011b \u010dtu od odborn\u00edk\u016f, a to je takov\u00e9 sp\u00ed\u0161 narovn\u00e1n\u00ed v\u0161ech t\u011bch hloupost\u00ed ohledn\u011b diet a rehabilitace potravin \ud83d\ude42 A\u0165 jde o boj proti lepku nebo tu\u010dn\u00fdm ml\u00e9\u010dn\u00fdm produkt\u016fm (s respektem k\u00a0opravdu nemocn\u00fdm lidem, kter\u00fdch je ale men\u0161ina). Je to cel\u00e9 p\u0159edev\u0161\u00edm o st\u0159\u00eddmosti.<\/span><\/p>\n

2) Netu\u0161\u00edm. Mysl\u00edm, \u017ee je toho hodn\u011b co objevovat, ale jsem zast\u00e1ncem toho si okusit origin\u00e1l. A\u00a0v\u00a0dne\u0161n\u00ed dob\u011b cestov\u00e1n\u00ed za p\u00e1r pen\u011bz to nen\u00ed tak slo\u017eit\u00e9.<\/span><\/p>\n

3) Cel\u00fd \u017eivot si p\u0159eji, aby kvalita potraviny zv\u00edt\u011bzila nad konzumem \ud83d\ude00 Tak v\u011b\u0159\u00edm, \u017ee to v roce 2020 bude zase o dost lep\u0161\u00ed. Je doba, kdy se spousta lid\u00ed m\u00e1 dob\u0159e, a je pot\u0159eba se zamyslet i nad t\u00edm, \u017ee to nebude trvat po\u0159\u00e1d. Proto v\u011b\u0159\u00edm, \u017ee si dnes ka\u017ed\u00fd m\u016f\u017ee dovolit tuto d\u00e1vku luxusu: ne m\u00edt plnou lednici hmoty, ale skute\u010dn\u00e9 kvalitn\u00ed potraviny s tv\u00e1\u0159\u00ed.<\/span><\/p>\n

 <\/p>\n

Ji\u0159\u00ed Zaj\u00ed\u010dek, \u0161\u00e9fkucha\u0159, Selav\u00ed, Bratislava<\/b><\/span><\/h4>\n

1) Moc bych si p\u0159\u00e1l, aby to bylo upu\u0161t\u011bn\u00ed od c\u00edl\u016f, kter\u00e9 si restaurace kladou. Spousta restaurac\u00ed a\u00a0kucha\u0159\u016f cht\u011bj\u00ed z\u00edskat takov\u00e9 nebo makov\u00e9 ocen\u011bn\u00ed, b\u00fdt lep\u0161\u00ed ne\u017e ten nebo ten. P\u0159itom ale zapom\u00ednaj\u00ed na to nejd\u016fle\u017eit\u011bj\u0161\u00ed, na tu cestu. V\u011bt\u0161ina lid\u00ed z gastronomie zapomn\u011bla um\u011bt si pr\u00e1ci a\u00a0to, co d\u011bl\u00e1te, u\u017e\u00edt.<\/span><\/p>\n

Nev\u00edm, jestli bude tohle t\u00e9ma h\u00fdbat gastronomi\u00ed v roce 2020, ale byl bych za to r\u00e1d.<\/span><\/p>\n

2) Tak asi \u010cESKOU! M\u00e1me u n\u00e1s tak kr\u00e1sn\u00e9 suroviny a tak kr\u00e1snou historii, \u017ee je po\u0159\u00e1d co objevovat a s \u010d\u00edm si hr\u00e1t. Nem\u00e1m nic proti ostatn\u00edm kuchyn\u00edm, miluji snad v\u0161echno j\u00eddlo na sv\u011bt\u011b, mysl\u00edm si ale, \u017ee by si \u010desk\u00e1 kuchyn\u011b zaslou\u017eila tro\u0161ku v\u00edc.<\/span><\/p>\n

3) Tak n\u011bjak to souvis\u00ed s p\u0159edchoz\u00ed ot\u00e1zkou. Bylo by fajn podpo\u0159it lok\u00e1ln\u00ed dodavatele a opravdu koukat, co j\u00edme. Je to samoz\u0159ejm\u011b slo\u017eit\u00e9 \u2013 jak \u010dasov\u011b, tak i finan\u010dn\u011b, ale co nic nestoj\u00ed, za nic nestoj\u00ed.<\/span><\/p>\n

 <\/p>\n

Tom\u00e1\u0161 Kadlec, William Thomas Artisan Bakery<\/b><\/span><\/h4>\n

1) Kvalita surovin a v\u00fdsledn\u00e9ho produktu. Nab\u00edzet unik\u00e1tn\u00ed produkt a b\u00fdt schopen o n\u011bm informovat sv\u00e9 z\u00e1kazn\u00edky. Pokra\u010duje trend neust\u00e1vaj\u00edc\u00ed invence podnik\u016f v\u010detn\u011b naprost\u00e9 profesionality majitel\u016f.<\/span><\/p>\n

2) Za n\u00e1s tu \u010deskou! \ud83d\ude42 Neust\u00e1le vznikaj\u00ed podniky zam\u011b\u0159uj\u00edc\u00ed se na nov\u00e9 a nov\u00e9 zem\u011b, brzy tu snad bude u\u017e i kuchyn\u011b antarktick\u00e1 \ud83d\ude42 Dokonale zvl\u00e1dnout \u010deskou kuchyni a pr\u00e1ci s lok\u00e1ln\u00edmi surovinami v\u0161ak st\u00e1le zvl\u00e1d\u00e1 m\u00e1lokdo.<\/span><\/p>\n

3) Pr\u00e1ce se soci\u00e1ln\u00edmi s\u00edt\u011bmi se st\u00e1v\u00e1 \u010d\u00edm d\u00e1l d\u016fle\u017eit\u011bj\u0161\u00ed a umo\u017e\u0148uje tak\u00e9 snadn\u00fd p\u0159\u00edstup k\u00a0zahrani\u010dn\u00ed gastronomii. To, spolu s rostouc\u00ed ekonomikou a z\u00e1jmem o gastronomii, podporuje neust\u00e1le rostouc\u00ed mno\u017estv\u00ed nov\u00fdch podnik\u016f a tak\u00e9 zvy\u0161uje konkurenci mezi nimi. Zvy\u0161uje se tak tlak na obchodn\u00edky. Jsme zv\u011bdav\u00ed na dlouhodob\u00fd v\u00fdvoj t\u00e9to situace.<\/span><\/p>\n

 <\/p>\n

Jan Ja\u0161ek, My-Chilli<\/b><\/span><\/h4>\n

1) Podle m\u00e9ho n\u00e1zoru n\u00e1s \u010dekaj\u00ed dva v\u00fdrazn\u00e9 sm\u011bry, kter\u00e9 jdou p\u0159\u00edmo proti sob\u011b, a proto \u010dasto zp\u016fsobuj\u00ed v\u00e1\u0161niv\u00e9 diskuse na soci\u00e1ln\u00edch s\u00edt\u00edch i mimo n\u011b. T\u00edm prvn\u00edm sm\u011brem bude podle mne pokra\u010duj\u00edc\u00ed r\u016fst vegansk\u00fdch pokrm\u016f, kter\u00e9 si \u010dasto z\u00edsk\u00e1vaj\u00ed oblibu nejen d\u00edky sv\u00e9 lehkosti, p\u0159\u00edzniv\u00e9mu vlivu na zdrav\u00ed, ale p\u0159edev\u0161\u00edm z d\u016fvod\u016f etick\u00fdch. Na druhou stranu ve spole\u010dnosti vn\u00edm\u00e1m silnou touhu vegansk\u00fd sm\u011br z r\u016fzn\u00fdch d\u016fvod\u016f kompromitovat, co\u017e obzvl\u00e1\u0161\u0165 v na\u0161\u00ed \u010desk\u00e9, na mase, ml\u00e9ku a podobn\u00fdch ingredienc\u00edch zalo\u017een\u00e9 kuchyni, se vysloven\u011b nab\u00edz\u00ed, o kulturn\u00edch zvyklostech nemluv\u011b. Osobn\u011b se domn\u00edv\u00e1m, \u017ee jsme v tomto oproti okoln\u00edm zem\u00edm pozadu. Zda je to dob\u0159e \u010di ne, nech\u00e1m na posouzen\u00ed ostatn\u00edch.\u00a0<\/span><\/p>\n

2) V protikladu s o\u010dek\u00e1v\u00e1n\u00edm popsan\u00e9m v prvn\u00edm bodu jsem p\u0159esv\u011bd\u010den\u00fd o tom, \u017ee by to m\u011bla b\u00fdt kuchyn\u011b americk\u00e1. M\u00e1m t\u00edm konkr\u00e9tn\u011b na mysli st\u0159edn\u00ed Ameriku a tak\u00e9\u00a0sm\u011br Texas\/Louisiana, kde jsou m\u00edstn\u00ed mist\u0159i schopni vykouzlit neuv\u011b\u0159iteln\u00e9 barbecue z vep\u0159ov\u00e9ho, hov\u011bz\u00edho, ale i kr\u016ft\u00edho masa. U n\u00e1s o tomto gastronomick\u00e9m po\u017eitku v\u00ed velmi m\u00e1lo lid\u00ed, p\u0159\u00edpadn\u011b m\u011bli \u0161patnou zku\u0161enost (podobn\u011b jako my) u n\u011bjak\u00e9ho \u010desk\u00e9ho kucha\u0159e, co se pokusil americk\u00e9 barbecue napodobit, ani\u017e by m\u011bl zku\u0161enosti, co\u017e logicky kon\u010d\u00ed n\u00e1sledn\u00fdm nez\u00e1jmem z\u00e1kazn\u00edka. My se to budeme sna\u017eit letos v\u00fdrazn\u011b zm\u011bnit, v dobr\u00e9m slova smyslu, pomoc\u00ed spolupr\u00e1ce s n\u011bkolika gastro podniky, kter\u00e9 maj\u00ed chu\u0165 experimentovat, a za\u010d\u00edt s n\u00e1mi \u0161\u00ed\u0159it dobr\u00e9 americk\u00e9 barbecue.<\/span><\/p>\n

3) V\u00fdborn\u00e1 ot\u00e1zka. Kdybych na ni znal p\u0159esnou odpov\u011b\u010f, u\u017e bychom upravovali n\u00e1\u0161 obchodn\u00ed model. (sm\u00edch) Realita je \u010dasto takov\u00e1, \u017ee nov\u00e1 t\u00e9mata se \u010dasto objevuj\u00ed bez v\u011bt\u0161\u00edho p\u0159i\u010din\u011bn\u00ed, ale samoz\u0159ejm\u011b \u017ee velk\u00e1 jm\u00e9na v gastronomii um\u00ed na\u0161e chu\u0165ov\u00e9 preference jist\u00fdm zp\u016fsobem ovlivnit, nasm\u011brovat. J\u00e1 pevn\u011b douf\u00e1m, \u017ee budeme pokra\u010dovat v tom, co vn\u00edm\u00e1m u\u017e asi 5 let, a to je postupn\u00fd z\u00e1jem o kvalitu potravin.\u00a0To, \u017ee si lid\u00e9 uv\u011bdom\u00ed, \u017ee kvalita \u010dasto nemus\u00ed b\u00fdt ani drah\u00e1, pokud si pe\u010dliv\u011b p\u0159e\u010dtou slo\u017een\u00ed a jednotliv\u00e9 pom\u011bry ingredienc\u00ed v\u00fdrobku, a srovnaj\u00ed ingredience s\u00a0\u201elevn\u011bj\u0161\u00ed\u201c variantou. M\u00e1me obrovskou n\u00e1kupn\u00ed s\u00edlu a \u0159et\u011bzce, a\u0165 u\u017e men\u0161\u00ed nebo velk\u00e9, reaguj\u00ed na to, co si trh \u017e\u00e1d\u00e1. M\u00e1me \u0161anci to spole\u010dn\u011b zlep\u0161it.\u00a0<\/span><\/p>\n

 <\/p>\n

David Kukla, zakladatel Sklizeno<\/b><\/span><\/h4>\n

1) No to kdybych v\u011bd\u011bl, nap\u00ed\u0161u o tom do \u017eurn\u00e1lu. Ale obecn\u011b \u010dek\u00e1m dal\u0161\u00ed z\u00e1sadn\u00ed vzestup vegansk\u00e9 a plant-based vlny,\u00a0nad\u00e1le pofr\u010d\u00ed etnick\u00e9 chut\u011b, kombucha, kva\u0161en\u00e1 zelenina. No a\u00a0hlavn\u011b rostlinn\u00e9 n\u00e1hrady masa a v\u00fdrobky zalo\u017een\u00e9 na rostlinn\u00e9m proteinu.<\/span><\/p>\n

2) Mysl\u00edm, \u017ee Rakousko, jako zdroj skv\u011bl\u00fdch s\u00fdr\u016f a ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f, v\u00edna, ale hlavn\u011b jako v\u00fdznamn\u00fd v\u00fdrobce BIO potravin st\u00e1le \u010dek\u00e1 na sv\u00e9 objeven\u00ed. A p\u0159itom jsou tak bl\u00edzko a jejich kuchyn\u011b je n\u00e1m bl\u00edzk\u00e1.<\/span><\/p>\n

3) Douf\u00e1m, \u017ee z\u00e1sadn\u00ed zdra\u017een\u00ed vep\u0159ov\u00e9ho masa vlivem \u010d\u00ednsk\u00e9ho deficitu. T\u0159eba n\u00e1s to posune k\u00a0ni\u017e\u0161\u00ed konzumaci masa a uzenin a v\u00edce k diet\u011b postaven\u00e9 na rostlinn\u00fdch produktech.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Co p\u0159inese rok 2020 na na\u0161e tal\u00ed\u0159e a do na\u0161ich kuchyn\u00ed? Co pojedou restaurace? Co budou propagovat foodblogge\u0159i a co v\u00fd\u017eiv\u00e1\u0159i? Zkusme nahl\u00e9dnout do k\u0159i\u0161\u0165\u00e1lov\u00e9 koule a nal\u00e9zt odpov\u011bdi! Ne\u010dek\u00e1me \u017e\u00e1dn\u00e9 obraty o 180 stup\u0148\u016f, kotrmelce ani food revoluce. Na to jsou trendy p\u0159\u00edli\u0161 t\u011b\u017ekop\u00e1dn\u00e9 a zm\u011bnit kurz trv\u00e1 minim\u00e1ln\u011b dva a\u017e t\u0159i roky. Nicm\u00e9n\u011b […]<\/p>\n","protected":false},"author":28,"featured_media":12978,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"recepies_category":[],"recepies_tag":[],"_links":{"self":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/12974"}],"collection":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/comments?post=12974"}],"version-history":[{"count":4,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/12974\/revisions"}],"predecessor-version":[{"id":12979,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/12974\/revisions\/12979"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media\/12978"}],"wp:attachment":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media?parent=12974"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/categories?post=12974"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/tags?post=12974"},{"taxonomy":"recepies_category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_category?post=12974"},{"taxonomy":"recepies_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_tag?post=12974"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}