Žáci oboru vzdělání Kuchař v moderní gastronomii vařili v úterý ve Food ateliéru Davida Valíčka. Kurz byl zaměřený na sezónní suroviny, které byly chřest a divoká brokolice a také na přípravu bizonního masa.
Pavel Voborník Aktuality ze školy
Žáci oboru vzdělání Kuchař v moderní gastronomii vařili v úterý ve Food ateliéru Davida Valíčka. Kurz byl zaměřený na sezónní suroviny, které byly chřest a divoká brokolice a také na přípravu bizonního masa.
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