On Friday, chef Marek Ort was a guest in the dining room in the Entrance area. He prepared a pheasant-style roast chicken leg with roasted root vegetables and potato wedges with smoked paprika and bacon. He revealed how to preserve the taste of root vegetables.
"The vegetables are only lightly fried in butter so that they are not completely soft and do not fall apart. I prefer to prepare it crispy so that it holds its shape and also has a nice color. Basically, it's just simmered in butter and seasoned, it's ready in a few minutes."
He has been in the kitchen of Delirest since five in the morning and cooking in a "foreign" kitchen is not a problem for him.
"Wherever I cook, I prefer to arrive earlier to have some time reserve, because anything can happen in the kitchen. For example, something does not work, something falls out, it is not delivered. I prefer to cook in peace, without stress. It is not a problem to cook in a "foreign" kitchen once or twice a month. I always adapt to the given operation. Kitchens work 90 percent the same, things are stored almost the same everywhere, so you get your bearings in no time and know what's where."
And how does a chef relax?
"I've been running for two years with breaks. But now I have given myself a challenge to run a hundred kilometers in 30 days. This works out to 3.33 kilometers per day. I started this month and so far I'm sticking to it." Marek shares his challenge on social networks, where he lists the distances covered. He hopes that it will inspire someone.
Business people are coming to the east of Slovakia more and more often. He is also going to be here in the run-up to Christmas, in cooperation with František Sedlák, the head chef of Delirest, who cooks at the Repre restaurant in the Entrance area. They also performed together in the show Bez servítky, which was broadcast last week.
"Feri came to see me in Šamorín and we had a tasting dinner, which I organized. We prepared the menu and cooked together. Now we would like to do the opposite. We are fine-tuning the details and before Christmas we would like to organize a Christmas tasting dinner here in Košice. People definitely have something to look forward to."
Does the chef also have a favorite dish?
"My favorite is desserts. And I prefer to prepare them as part of tasting dinners. It's the last step, the last point. One can win more with it, because the desserts are served cold. So I have more time to prepare and decorate. And I like sweets."
The Friday lunch from Marek Ort was an ideal point of the working week and it tasted really great. It took place thanks to the Delirest - Lunch at Work project.
