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Czech LifeThe success story of Petr Kosiner, the dumpling king of Prague
Tram and car traffic is heavy on Prague’s Dukelských Hrdinů St. – not
a very inviting location to open a business in the middle of the financial
crisis. Yet the 45-year-old cook gone entrepreneur Petr Kosiner has set up
his store Lázníčkový knedlík here. It is the only brick-and-mortar
shop in Prague to sell homemade dumplings. Since it opened seven months
ago, the store and the humble goods it sells have turned out to be so
popular that already its owner has a hard time keeping up with the huge
demand. Both restaurant professionals and regular people shop here, he
says. More
One on OnePaul Day – owner of Prague’s newly opened and much praised Asian fusion restaurant Sansho
Paul Day was born and raised in Stafford, in the UK’s West Midlands,
where he started working as a butcher, his first food industry job. After
working in two Michelin-starred restaurants in London, the chef came to
Prague and has recently opened a restaurant of his own, Sansho. In its
first weeks of being open, the Asian fusion restaurant quickly became the
one place everyone was talking about – and now, Sansho is fully booked
most days – even at lunch. I met the chef at the restaurant, where he
told me about the flavors that fascinate him, how Prague’s dining scene
differs from London’s, and what first sparked his interest in food and
cooking. More
Current AffairsKorean ambassador on bilateral ties, investment opportunities and culinary experiences
In the coming weeks, people in Prague will have a unique opportunity to
sample traditional dishes and delicacies from South Korea – thanks to an
event organized by the country’s embassy. At its launch in a Prague
hotel, Radio Prague spoke to the Ambassador of the Republic of Korea to the
Czech Republic Gabriel OH and first asked him whether Czechs have many
opportunities to try Korean food in restaurants or buy the necessary
ingredients. More
One on OneRichard Fuchs - well-known Prague cook and new head chef of Prague's Four Seasons' restaurant
Starting October, well-known Czech cook Richard Fuchs will be taking over
the post of head chef at Prague’s Four Seasons’ restaurant Allegro,
replacing the Italian Andrea Accordi, under whose direction the kitchen
became the first in the former Eastern Block to be marked with a Michelin
star. Richard Fuchs, who has cooked in restaurants all over the world and
just wrapped up his gig at Prague’s Monastery restaurant, will also be
the first Czech to lead Allegro. Ahead of the start of his engagement, he
speaks about his cooking style, respecting ingredients and if he is looking
forward to his new role. More
Current AffairsFrench Bastille Day celebrated with food market on Prague’s Kampa island
For the third year in a row now, the French Bastille Day on July 14th is
celebrated with an open-air food market on Prague’s Kampa island. The
stalls offer a wide variety of French wines, cheeses, meats and other
delicacies to an increasingly interested Czech public. More
One on OnePetra Pospěchová – food writer and columnist for the daily Hospodářské noviny
Many readers of the daily Hospodářské noviny look forward to Petra
Pospěchová’s weekly column in the paper’s weekend magazine, where she
devotes a double page to a lovingly written article about a certain dish or
ingredient, as well as provides a recipe and a gorgeous shot of the food.
She is also known for her in-depth, critical pieces on the Czech food
industry. Petra Pospěchová talks about the research process of such
long-form articles, what first sparked her love for food and how she became
a food writer. More
Czech LifeBeyond pork and dumplings - alternative diets in the Czech Republic
When you think of Czech cuisine, the first thing that comes to mind is
pork, sausages and other meat dishes, such as the beef roast svíčková,
which some would say is the country’s national dish. Certainly, the
country is not known for its vegetarian and vegan fare. So how difficult is
it to live on a meatless diet in the Czech Republic, and how is the
country’s attitude to food in general changing? In this edition of Czech
Life, we look at alternative forms of nutrition. More
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