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Jednoduch\u00e1 forma v elegantn\u00edm proveden\u00ed<\/p>\r\n
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Pokud jde o dominantn\u00ed trend v dekoraci dezert\u016f v\u00a0tomto roce, odborn\u00edci se shoduj\u00ed. Pojem \u201eelegance\u201c st\u00e1le nab\u00edr\u00e1 na intenzit\u011b! Pod t\u00edmto pojmem se skr\u00fdv\u00e1 mimo jin\u00e9 minimalismus uzav\u0159en\u00fd do jednoduch\u00e9, \u010dasto geometrick\u00e9 nebo dokonce hranat\u00e9 podoby. Geometrick\u00e9 dorty jsou druhem um\u011bleck\u00fdch d\u011bl, kter\u00e1 oslov\u00ed nejen milovn\u00edky designu. Jemn\u00e9 ozdoby v podob\u011b pl\u00e1tk\u016f zlata nebo tenk\u00e9ho subtiln\u00edho tylu v kombinaci s texturou mramoru pot\u011b\u0161\u00ed svou jednoduchost\u00ed a eleganc\u00ed.<\/p>\r\n
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Tyl bud\u00ed pozornost!<\/strong><\/p>\r\n Magda Kubi\u015b<\/p>\r\n V roce 2022 s\u00e1z\u00edm na jedl\u00fd tyl. Tento trend se za\u010d\u00edn\u00e1 v\u00fdrazn\u011b profilovat a pozoruji, \u017ee j\u00edm zdoben\u00e9 dorty zp\u016fsobuj\u00ed na p\u0159ehl\u00eddk\u00e1ch senzaci. Jedl\u00fd tyl je zpracovan\u00fd vaflov\u00fd pap\u00edr, kter\u00fd ji\u017e dob\u0159e zn\u00e1me. Oplatkov\u00fd pap\u00edr se pou\u017e\u00edv\u00e1 k v\u00fdrob\u011b kv\u011btin, okv\u011btn\u00edch l\u00edstk\u016f a dal\u0161\u00edch dekorac\u00ed. Jedl\u00fd tyl je jemn\u00fd, vzdu\u0161n\u00fd, pr\u016fhledn\u00fd a velmi plastick\u00fd. S\u00a0jeho vyu\u017eit\u00edm jsou dorty kr\u00e1sn\u00e9, velmi \u017eensk\u00e9! D\u00e1 se samoz\u0159ejm\u011b barvit na jak\u00e9koli barvy, pou\u017e\u00edvat s jin\u00fdmi technikami a strukturami \u2013 na v\u0161em mu to velmi slu\u0161\u00ed.<\/p>\r\n <\/p>\r\n Elegantn\u00ed geometrie<\/strong><\/p>\r\n Pavel Ma\u0142ecki<\/p>\r\n Geometrick\u00e9 dorty za\u010daly z\u00edsk\u00e1vat na popularit\u011b v lo\u0148sk\u00e9m roce a tento trend z\u016fst\u00e1v\u00e1 velmi stabiln\u00ed. Je to vid\u011bt p\u0159edev\u0161\u00edm v p\u0159\u00edpad\u011b svatebn\u00edch dort\u016f. Nav\u00edc si mysl\u00edm, \u017ee tvary jako \u0161esti\u00faheln\u00edk, troj\u00faheln\u00edk nebo kruh budou v\u017edy aktu\u00e1ln\u00ed, a to nejen jako tvary dort\u016f, ale i jako dekorativn\u00ed prvky \u2013 nap\u0159\u00edklad jako mozaiky.<\/p>\r\n <\/p>\r\n Jemn\u00e1 dekorace<\/strong><\/p>\r\n Mieczys\u0142aw Chojnowski<\/p>\r\n Preference z\u00e1kazn\u00edk\u016f se v\u00edce p\u0159ikl\u00e1n\u011bj\u00ed k jemn\u00e9, skromn\u00e9, minimalistick\u00e9 form\u011b, i kdy\u017e vkus je r\u016fzn\u00fd a na to navazuj\u00ed p\u0159edstavy o zdoben\u00ed. Dekorace z\u00e1vis\u00ed na okolnostech. V p\u0159\u00edpad\u011b svatebn\u00edch dort\u016f se vzdaluje od cukrov\u00fdch hmot ve prosp\u011bch nah\u00e9ho dortu s mno\u017estv\u00edm ovoce nebo kv\u011btin. A pokud jde o dezerty, zdoben\u00ed by m\u011blo nen\u00e1padn\u011b nazna\u010dovat, z \u010deho jsou vyrobeny. Jedna malina ve spole\u010dnosti jemn\u00e9 \u010dokol\u00e1dov\u00e9 ozdoby sta\u010d\u00ed na to, abyste zd\u016fraznili, \u017ee dan\u00fd dezert m\u00e1 malinovou p\u0159\u00edchu\u0165.<\/p>\r\n <\/p>\r\n „Mal\u00e1 \u010dern\u00e1“<\/strong><\/p>\r\n Maciej Pisarek<\/p>\r\n Minimalismus je l\u00e9ta spojov\u00e1n s eleganc\u00ed nejen v m\u00f3d\u011b, ale i v cukr\u00e1\u0159stv\u00ed nebo v kuchyni obecn\u011b. \u010c\u00edm jednodu\u0161\u0161\u00ed linie a tvary, t\u00edm snaz\u0161\u00ed je pro oko soust\u0159edit se na to, co je d\u016fle\u017eit\u00e9. V tomto p\u0159\u00edpad\u011b – na dezert, dort nebo pe\u010divo. Samoz\u0159ejm\u011b, \u017ee barevnost a bohatost dekorac\u00ed bude m\u00edt v\u017edy sv\u00e9 p\u0159\u00edznivce, ale nikdo nebude polemizovat s \u201emal\u00fdmi \u010dern\u00fdmi\u201c \u2013 univerz\u00e1ln\u00edm symbolem elegance v jednoduch\u00e9 podob\u011b.<\/p>\r\n <\/p>\r\n P\u0159edstavujeme t\u00fdm expert\u016f :<\/strong><\/p>\r\n Magda Kubi\u015b<\/p>\r\n Nad\u0161enkyn\u011b cukr\u00e1\u0159stv\u00ed, specializuj\u00edc\u00ed se na tvorbu neopakovateln\u00fdch, jedine\u010dn\u00fdch dort\u016f a dezert\u016f. V\u00edt\u011bz bronzov\u00e9 ceny na New York Cake Show v roce 2017 a laure\u00e1tka mnoha dal\u0161\u00edch presti\u017en\u00edch sout\u011b\u017e\u00ed. V sou\u010dasnosti majitelka Tort Academy,\u00a0 online \u0161koly anglick\u00e9ho\u00a0 stylu a port\u00e1lu Cake Room. D\u00edky jej\u00ed velk\u00e9 v\u00e1\u0161ni, nasazen\u00ed a efektivn\u00ed metod\u011b v\u00fduky Magdu ocenili organiz\u00e1to\u0159i nejv\u011bt\u0161\u00edho cukr\u00e1\u0159sk\u00e9ho veletrhu v Polsku – Expo Sweet, kdy\u017e ji \u00a0nominovali \u00a0do poroty v ro\u010dn\u00edku 2020.<\/p>\r\n <\/p>\r\n Pawel Ma\u0142ecki<\/p>\r\n Mistr Polska v\u00a0cukr\u00e1\u0159stv\u00ed, \u010dokolati\u00e9r a lektor na Akademii \u010dokol\u00e1dy v Lod\u017ei. N\u011bkolikan\u00e1sobn\u00fd laure\u00e1t cukr\u00e1\u0159sk\u00fdch sout\u011b\u017e\u00ed v Polsku a v zahrani\u010d\u00ed. \u010clen t\u00fdmu, kter\u00fd vytvo\u0159il Guiness\u016fv rekord o nejv\u011bt\u0161\u00ed svatebn\u00ed dort. Autor mnoha cukr\u00e1\u0159sk\u00fdch knih. Vedouc\u00ed odd\u011blen\u00ed zdoben\u00ed pralinek a zmrzlin v cukr\u00e1rn\u011b Sowa a jeden z host\u016f kan\u00e1lu Kuchyn\u011b Lidl na YouTube.<\/p>\r\n <\/p>\r\n Mieczys\u0142aw Chojnowski<\/p>\r\n Mistr sv\u011bta v cukr\u00e1\u0159stv\u00ed, expert a \u0161kolitel Mistrovy akademie. Sv\u00e9 rozs\u00e1hl\u00e9 znalosti a cenn\u00e9 zku\u0161enosti vyu\u017e\u00edv\u00e1 na mnoha \u00farovn\u00edch, nap\u0159\u00edklad ve veden\u00ed\u00a0 \u0161kolen\u00ed pro cukr\u00e1\u0159e. Po\u0159\u00e1d\u00e1 workshopy pro odborn\u00e9 \u0161koly a p\u0159ipravuje studenty na \u00fa\u010dast v presti\u017en\u00edch sout\u011b\u017e\u00edch. Cukr\u00e1\u0159stv\u00ed zn\u00e1 od z\u00e1kladu a specializuje se na pr\u00e1ci s \u010dokol\u00e1dou, karamelem a marcip\u00e1nem.<\/p>\r\n \u00a0<\/strong><\/p>\r\n Maciej Pisarek<\/p>\r\n Nad\u0161enec\u00a0 pro cukr\u00e1\u0159stv\u00ed a peka\u0159stv\u00ed . Talentovan\u00fd kucha\u0159, v\u00edcemistr sv\u011bta ve va\u0159en\u00ed na mistrovstv\u00ed WorldSkills 2019 v Kazani a v\u00edt\u011bz Medal of Excellence a titulu \u201eBest of Nation\u201c na EuroSkills 2018 v Budape\u0161ti. V sou\u010dasn\u00e9 dob\u011b pracuje jako cukr\u00e1\u0159 v Cafe Royal Hotel v Lond\u00fdn\u011b, kde vytv\u00e1\u0159\u00ed jedine\u010dn\u00e9 dorty a dezerty. Sv\u00e9 znalosti a dovednosti si zdokonalil v nejslavn\u011bj\u0161\u00ed kucha\u0159sk\u00e9 \u0161kole \u2013 Le Cordon Bleu v Lond\u00fdn\u011b. Na kont\u011b m\u00e1 zna\u010dnou \u0159adu \u00fasp\u011bch\u016f a titul\u016f v presti\u017en\u00edch sout\u011b\u017e\u00edch.<\/p>\r\n <\/p>\r\n <\/p>","protected":false},"excerpt":{"rendered":" [:cs] Jednoduch\u00e1 forma v elegantn\u00edm proveden\u00ed Pokud jde o dominantn\u00ed trend v dekoraci dezert\u016f v\u00a0tomto roce, odborn\u00edci se shoduj\u00ed. 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