{"id":11606,"date":"2018-05-29T10:38:36","date_gmt":"2018-05-29T10:38:36","guid":{"rendered":"https:\/\/kruszwicapro.com\/?p=11606"},"modified":"2022-07-25T07:16:41","modified_gmt":"2022-07-25T07:16:41","slug":"mistr-sveta-v-cukrarstvi-aneb-skoleni-zakovskych-talentu-v-praci-s-cokoladou","status":"publish","type":"post","link":"https:\/\/kruszwicapro.com\/cs\/mistr-sveta-v-cukrarstvi-aneb-skoleni-zakovskych-talentu-v-praci-s-cokoladou\/","title":{"rendered":"Mistr sv\u011bta v cukr\u00e1\u0159stv\u00ed aneb \u0161kolen\u00ed \u017e\u00e1kovsk\u00fdch talent\u016f v pr\u00e1ci s \u010dokol\u00e1dou"},"content":{"rendered":"

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Mistr sv\u011bta v\u00a0cukr\u00e1\u0159stv\u00ed Mieczys\u0142aw Chojnowski (Wiesbaden 2001).<\/p>\r\n

Eli\u0161ka Dernerov\u00e1 , Veronika Ku\u010dov\u00e1 a Pavl\u00edna Permedlov\u00e1 , akreditovan\u00e9 komisa\u0159ky \u00a0WACS a spolumajitelky Cukr\u00e1\u0159stv\u00ed Kreativ.<\/p>\r\n

Mlad\u00ed cukr\u00e1\u0159i V\u00edt Hol\u00fd ,Zuzana Sli\u017eov\u00e1, Lenka Uli\u010dn\u00e1, Tereza W\u00e1lkov\u00e1, Mark\u00e9ta Hladk\u00e1, Alena Matulov\u00e1 ,Lucie Hankov\u00e1 , Sabina Fagulcov\u00e1\u00a0 a Sabina Sedl\u00e1\u010dkov\u00e1 , kte\u0159\u00ed se um\u00edstili na 1.-3. m\u00edst\u011b v\u00a0sout\u011b\u017e\u00edch O\u00a0Priessnitz\u016fv dort\u00edk, Moravsk\u00fd poh\u00e1r a\u00a0Marlenka cup 2018 a\u00a0jejich zku\u0161en\u00fd odborn\u00fd dozor, kter\u00fd je na sout\u011b\u017ee p\u0159ipravoval.<\/p>\r\n

Co maj\u00ed tyto osoby spole\u010dn\u00e9ho ?<\/p>\r\n

Se\u0161ly se dne 28.-29.kv\u011btna 2018 v\u00a0Brn\u011b , v\u00a0Cukr\u00e1\u0159stv\u00ed Kreativ\u00a0 \u00a0na \u0161kolen\u00ed s\u00a0mistrem sv\u011bta v\u00a0cukr\u00e1\u0159stv\u00ed , jeho\u017e t\u00e9matem byla pr\u00e1ce s\u00a0\u010dokol\u00e1dou.<\/p>\r\n

\u0160kolen\u00ed v\u011bnovala spole\u010dnost ZT \u201eKruszwica\u201c S.A. a BUNGE Company jako jednu z\u00a0hlavn\u00edch cen pro \u00fasp\u011b\u0161n\u00e9 \u00fa\u010dastn\u00edky sout\u011b\u017e\u00ed v\u00a0r\u00e1mci realizace projektu Mistrova akademie.\u00a0\u00a0\"\"<\/p>\r\n

\u00davodn\u00ed \u010d\u00e1st byla v\u011bnov\u00e1na vysv\u011btlen\u00ed, jak d\u016fle\u017eit\u00fd je teplotn\u00ed re\u017eim p\u0159i zpracov\u00e1v\u00e1n\u00ed suroviny a jak pouh\u00fd 1 stupe\u0148 Celsia m\u016f\u017ee negativn\u011b ovlivnit hotov\u00fd v\u00fdrobek. V\u010detn\u011b vysv\u011btlen\u00ed rozd\u00edln\u00e9ho teplotn\u00edho re\u017eimu pro zpracov\u00e1n\u00ed tmav\u00e9, b\u00edl\u00e9 a ml\u00e9\u010dn\u00e9 \u010dokol\u00e1dy.\u00a0 D\u00e1le informace, jak obsluhovat temp\u00edrku. Cukr\u00e1rna von\u011bla novotou a je vybavena velmi modern\u00edm p\u0159\u00edstroji dodan\u00fdmi spole\u010dnost\u00ed CESK. P\u0159esto si \u017e\u00e1ci krom\u011b obsluhy p\u0159\u00edstroj\u016f vyzkou\u0161eli i ru\u010dn\u00ed temperov\u00e1n\u00ed \u010dokol\u00e1dy. Dle mistra je d\u016fle\u017eit\u00e9 poznat \u0159emeslo od z\u00e1klad\u016f, dle tradi\u010dn\u00edch postup\u016f p\u0159edk\u016f a um\u011bt si poradit, kdy\u017e technika nen\u00ed k\u00a0dispozici.<\/p>\r\n

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N\u00e1sledovala v\u00fdroba pralinek. Vysv\u011btlen\u00ed, jak p\u0159ipravit barvu, jak ji nan\u00e1\u0161et do forem, jak vyrobit \u00a0n\u00e1pln\u011b, jak\u00e9 kombinovat chut\u011b a jak\u00e9 mno\u017estv\u00ed d\u00e1vkovat. \u00a0V\u010detn\u011b toho, jak pracovat s\u00a0formou pro dodr\u017een\u00ed\u00a0 teplotn\u00edho re\u017eimu \u010dokol\u00e1dy. Mistr v\u017edy uk\u00e1zal vzorov\u00fd postup a pak si\u00a0 jej ka\u017ed\u00fd \u017e\u00e1k vyzkou\u0161el s\u00e1m. Barvy a p\u0159\u00edchut\u011b ka\u017ed\u00fd volil dle sv\u00e9 fantazie.<\/p>\r\n

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V\u0161ichni netrp\u011bliv\u011b \u010dekali na v\u00fdsledek, kter\u00fd byl ohromuj\u00edc\u00ed .<\/p>\r\n

N\u00e1sledn\u00e1 fota hovo\u0159\u00ed sama za sebe.<\/p>\r\n

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Pan Chojnowsk\u00fd velmi pozitivn\u011b hodnotil p\u0159\u00edstup v\u0161ech \u00fa\u010dastn\u00edk\u016f. Ka\u017ed\u00fd m\u011bl z\u00e1jem v\u0161e vyzkou\u0161et a vyrobit si vlastn\u00ed co nejv\u00edce dokonal\u00fd v\u00fdrobek. \u017d\u00e1ci pracovali se zaujet\u00edm po v\u011bc a z\u00e1jmem se od mistra co nejv\u00edce nau\u010dit a dov\u011bd\u011bt.<\/p>\r\n

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Druh\u00fd den n\u00e1sledovala v\u00fdroba l\u00edz\u00e1tek, tabulek \u010dokol\u00e1dy \u00a0a dut\u00fdch figurek. Akce organizovan\u00e9 v\u00a0r\u00e1mci projektu Mistrovy akademie \u010dasto doprov\u00e1z\u00ed extr\u00e9mn\u00ed po\u010das\u00ed. V\u00fdstavu ve Var\u0161av\u011b jsme absolvovali v\u00a0m\u00ednus dvaceti stupn\u00edch, \u0161kolen\u00ed s\u00a0\u010dokol\u00e1dou v\u00a0plus t\u0159iceti dvou .V t\u011bchto podm\u00ednk\u00e1ch se pozn\u00e1 prav\u00fd mistr. Z\u00e1jmem pana Chojnowsk\u00e9ho bylo, aby si \u017e\u00e1ci vyrobili co nejp\u011bkn\u011bj\u0161\u00ed a nejchutn\u011bj\u0161\u00ed v\u00fdrobky i p\u0159es pro \u010dokol\u00e1du nep\u0159\u00edzniv\u00e9 po\u010das\u00ed ,a ten byl spln\u011bn. V\u00a0tomto po\u010das\u00ed p\u0159i\u0161ly velmi vhod chutn\u00e9 n\u00e1poje a zmrzliny z\u00a0d\u00edlny Cukr\u00e1\u0159stv\u00ed Kreativ.<\/p>\r\n

Z\u00a0pr\u016fb\u011bhu akce lze usoudit, \u017ee splnila z\u00e1kladn\u00ed teze projektu Mistrova akademie, kter\u00e9 jsou n\u00e1sleduj\u00edc\u00ed:<\/p>\r\n

\u201eMistrova akademie\u00a0 je m\u00edsto setk\u00e1n\u00ed profesion\u00e1l\u016f a nad\u0161enc\u016f , prostor\u00a0 pro v\u00fdm\u011bnu zku\u0161enost\u00ed a v\u011bdomost\u00ed\u00a0 pod dohledem\u00a0 skute\u010dn\u00fdch mistr\u016f . Mistrova akademie organizuje kurzy zdokonalov\u00e1n\u00ed v oboru peka\u0159-cukr\u00e1\u0159, \u0161kolen\u00ed pro ml\u00e1de\u017e a setk\u00e1n\u00ed s v\u00fdznamn\u00fdmi p\u0159edstaviteli oboru .<\/p>\r\n

Nad\u0159azenou ideou p\u0159i tvorb\u011b projektu byl rozvoj cel\u00e9ho cukr\u00e1\u0159sk\u00e9ho oboru , budov\u00e1n\u00ed presti\u017ee oboru cukr\u00e1\u0159 a podpora \u00a0cukr\u00e1\u0159sk\u00e9ho \u0159emesla ve sv\u011bt\u011b.\u201c<\/p>\r\n

\u00a0\"\"<\/strong><\/p>\r\n

Co dodat na z\u00e1v\u011br ?<\/p>\r\n

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Pevn\u011b v\u011b\u0159\u00edme, \u017ee talentov\u00e1n\u00ed \u017e\u00e1ci p\u016fjdou ve \u0161l\u00e9p\u011bj\u00edch mistra sv\u011bta i zku\u0161en\u011bj\u0161\u00edch \u010desk\u00fdch cukr\u00e1\u0159\u016f, kte\u0159\u00ed se akce z\u00fa\u010dastnili.<\/p>\r\n

A t\u0159eba n\u011bkdy n\u011bkter\u00e1 akce Mistrovy akademie prob\u011bhne v\u00a0jejich cukr\u00e1rn\u011b. P\u0159ejeme jim v\u00a0tom hodn\u011b \u0161t\u011bst\u00ed a d\u011bkujeme odborn\u00e9mu dozoru za jejich trp\u011blivou p\u0159\u00edpravu mlad\u00fdch talent\u016f. Pod\u011bkov\u00e1n\u00ed pat\u0159\u00ed : Jarmile Krpcov\u00e9, Ren\u00e1t\u011b Tome\u010dkov\u00e9, Lence a Kate\u0159in\u011b Jur\u00e1nkov\u00fdm, Veronice Ku\u010dov\u00e9 , Gabriele Han\u00e1kov\u00e9\u00a0 ,Ann\u011b \u010cunderlov\u00e9 ,Blance Vav\u0159ikov\u00e9, Nasti P\u0159ikrylov\u00e9 a Mark\u00e9t\u011b Nivnick\u00e9.<\/p>\r\n

A t\u00fdmu Cukr\u00e1\u0159stv\u00ed Kreativ p\u0159ejeme hodn\u011b \u0161t\u011bst\u00ed ve vstupu na cukr\u00e1\u0159sk\u00fd trh !<\/p>\r\n

\u00a0<\/strong><\/p>\r\n

Na vid\u011bnou na dal\u0161\u00ed akci Mistrovy akademie. Pokud pat\u0159\u00ed facebook mezi va\u0161e obl\u00edbence, sd\u00edlejte s\u00a0n\u00e1mi str\u00e1nku Mistrova akademie, m\u016f\u017ee pro V\u00e1s b\u00fdt zdrojem inspirac\u00ed.<\/p>\r\n