Joseph,Care the whole country is breaking records again and it is your great responsibility to always choose the best and the weakest of the competitors. How difficult is it for you?
“It’s very difficult. It looks simple from the viewer’s side, but it’s a very difficult role because you don’t want to hurt anyone and you have to remain impartial. I don’t think anyone envy this role. We are still with Míša (colleague Michaela Landová – Note editor’s note) we say to ourselves that it would be better if these people were whistling themselves. (laughs)
Do you watch the show upside down?
“I’m watching, but not because I’m playing there, but because we weren’t present in the tent all the time, when the competitors were preparing all the tasks, so I wonder how everything went.”
How was your confectionery?
“I was born for a pastry shop. My strongest childhood experiences relate to food. Grandmothers were and still are exceptional bakers, pastry cooks and cooks, even if they are women who have worked in agriculture all their lives, but also aunts and other family members. I was lucky to grow up surrounded by butter, rum, vanilla and nuts. Because we were farmers, we had access to raw materials – eggs from the yard, milk from the cow, wheat from the field. Jsem I built a relationship with them because I know how much work there is.
Josef Marsalek • Yeah! Pavle Machan
But then why did you go to high school when you wanted to make a pastry?
“I studied well, so my parents decided to go to high school and then go to teach, for example. But I wanted to do confectionery. My aunt Marta, who had a hell of a life, still says that “a smart mason is better than a stupid doctor and the craft has a golden background. I don’t know why there is such dogma that people who learn well but are attracted to the craft shouldn’t do it.” »
And abroad, where did you go after school, did you want to gain experience?
“Not at all. I promised an English high school student when he gave me a second that I would never do anything with English in my life. I taught at a music school for a year, at the at the age of twenty I went to Prague, where I worked for three years with the Schicks, who had a custom-made confectionery and production. , then a pastry chef’s apprenticeship certificate, and this third year I started to do a hotel school. At that time, I was selected by the agency for the Gastro Hradec competition, I was called to an interview non-binding, entirely in English, and I had a job in England during the week. It was the year 2005.”
In the end, he stayed there to work in a hotel for two years and at the same time you studied remotely in the Czech Republic…
“Yes, after two years I finished my baccalaureate in Prague, left the hotel, traveled and then went to work for an agency for six weeks. Thanks to this work, I went to Buckingham Palace, Tate Modern, House of Lords and Harrods for three weeks. Then I returned home for Christmas and on New Year’s Eve I received an offer of a permanent relationship with Harrods. However, I applied for a masters, so I flew to London after Christmas, saying I had already gone to negotiate the terms so I could do both.”
Have you ever met the queen? Elizabeth?
“Not directly with the Queen, but I met Princess Anna at a charity event at the Bath Spa Hotel and Prince Charles as part of the Chelsea Flower Show. When I then lived in India for two years, so I stayed once in Mumbai at the Taj Mahal hotel, and when I left, Prince William arrived. with his wife. So the royal family revolved around me. That life can serve us. But nicely in pieces. When I was a kid, I remember my family and I were in the car and they said on the radio that Princess Diana had died. with my friend Dodi Al-Fayed, so it made a big impression on me, and who would have thought that one day I would work in London for his father, who would haveI owner of Harrods department store.”
Joseph, what would make you happy as a pastry chef?
“It’s very simple. Give me a good Christmas cake that rises slowly, that it has lots of raisins, that there is something crunchy on it, sugar or almonds, that it either supple, dense, not dry, or not having a crust. (laughs) And for the soft dough, I’ll be happy if someone serves me a hint of brandy with real chocolate liqueur or a good windmill. In fact, the older I get, the less I need it.”
And what food will you enjoy the most? Read this and more in the printed Aha! for women number 132.