{"id":31348,"date":"2022-10-21T09:30:00","date_gmt":"2022-10-21T07:30:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=31348"},"modified":"2023-01-19T14:55:09","modified_gmt":"2023-01-19T13:55:09","slug":"etelkritikus-ujsagiro-szakacs","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/etelkritikus-ujsagiro-szakacs\/","title":{"rendered":"\u010c\u00edm s\u00fa kritici jedla v\u00fdnimo\u010dn\u00ed"},"content":{"rendered":"
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V prvom rade je potrebn\u00e9 urobi\u0165 ve\u013ek\u00fa hranicu medzi kritikou re\u0161taur\u00e1ci\u00ed a kritikou jedla, preto\u017ee ide o \u00faplne odli\u0161n\u00e9 \u017e\u00e1nre. Hodnotenie re\u0161taur\u00e1cie je samo o sebe zlo\u017eitou \u00falohou. Mus\u00edte bra\u0165 do \u00favahy typ re\u0161taur\u00e1cie, jej t\u00e9mu, vzh\u013ead, umiestnenie, druhy jed\u00e1l. Okrem toho je nevyhnutn\u00e9 zv\u00e1\u017ei\u0165, do akej miery zodpoved\u00e1 trendom a na ak\u00e9 publikum sa zameriava. M\u00f4\u017ee tu by\u0165 ve\u013ea zlo\u017eitost\u00ed. Naproti tomu pri recenzii jedla s\u00fa uveden\u00e9 skuto\u010dnosti len z\u00e1kladom, pozad\u00edm, ale nie samotn\u00fdm jedlom. Posudzovanie kvality potrav\u00edn je v\u0161ak ve\u013emi subjekt\u00edvne, ale existuj\u00fa ur\u010dit\u00e9 \u201eprofesion\u00e1lne\u201d z\u00e1klady, ktor\u00e9 mus\u00edte pozna\u0165. Ak je ich absencia v danom v\u00fdrobku n\u00e1padn\u00e1, mal by si ich kritik potrav\u00edn v\u0161imn\u00fa\u0165.<\/strong><\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Kto m\u00f4\u017ee by\u0165 kritikom jedla?<\/span><\/h3>\n\n\n\n

Zvl\u00e1\u0161tne a kr\u00e1sne je, \u017ee aj najprofesion\u00e1lnej\u0161ie<\/a> \u0161\u00e9fkuch\u00e1ri sa nie v\u017edy na v\u0161etkom zhodn\u00fa. Jednoducho veria v r\u00f4zne veci, r\u00f4zne technol\u00f3gie, r\u00f4zne rie\u0161enia, a to plat\u00ed pre v\u0161etky profesie. Tak ako v posledn\u00fdch rokoch gastron\u00f3mia sa stala m\u00f3dnou<\/a>, a kuch\u00e1ri sa spom\u00ednaj\u00fa ako povolanie s pekn\u00fdm zvukom, \u010doraz v\u00e4\u010d\u0161\u00ed z\u00e1ujem je aj o recenzie jed\u00e1l, re\u0161taur\u00e1cie a \u017eivot kuch\u00e1rov. Ale je to dlh\u00e1 cesta sta\u0165 sa kritikom jedla, niek\u00fdm, kto je d\u00f4veryhodn\u00fd, niek\u00fdm, koho akceptuje profesia, niek\u00fdm, koho hlas sa po\u010d\u00fava, niek\u00fdm, koho po\u010d\u00fava znal\u00e1 \u010das\u0165 spolo\u010dnosti. Ak sa chcete sta\u0165 degust\u00e1torom jed\u00e1l, je dobr\u00e9 najprv si osvoji\u0165 z\u00e1klady. V prvom rade je potrebn\u00e9 \u00eds\u0165 na \u0161pecializovan\u00fa \u0161kolu. Vy\u0161tudujte potravin\u00e1rstvo, potravin\u00e1rske in\u017einierstvo alebo kuch\u00e1rske \u010di kulin\u00e1rske umenie. Potom je d\u00f4le\u017eit\u00e9 pracova\u0165 v odbore. Ke\u010f str\u00e1vite nieko\u013eko rokov v odbore v potravin\u00e1rskej firme alebo kuchyni, budete ma\u0165 pevn\u00fd z\u00e1klad.<\/a> Poznajte technol\u00f3gie, suroviny a ich spr\u00e1vanie. Potravinov\u00fd kritik vie, z \u010doho sa sklad\u00e1 najmen\u0161ia zlo\u017eka pokrmu a ako sa vyr\u00e1ba.<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Food kritik je z\u00e1rove\u0148 novin\u00e1r<\/span><\/h3>\n\n\n\n

Ak ste u\u017e z\u00edskali mno\u017estvo teoretick\u00fdch a praktick\u00fdch vedomost\u00ed o pr\u00edprave jed\u00e1l, m\u00f4\u017eete sa sta\u0165 potravinov\u00fdm kritikom. Funguje to v\u0161ak len vtedy, ak dok\u00e1\u017eete svoje sk\u00fasenosti a n\u00e1zory vyjadri\u0165 jednoduchou a zrozumite\u013enou formou. Nepotrebujete na to ni\u010d viac ako vroden\u00fd talent na p\u00edsanie, z\u00e1kladn\u00e9 znalosti \u017eurnalistiky a znalos\u0165 \u017e\u00e1nru. Ak m\u00e1te tieto schopnosti, potrebujete aj prax, ktor\u00e1 si pod\u013ea odborn\u00edkov vy\u017eaduje nap\u00edsa\u0165 pribli\u017ene dvetis\u00edc spr\u00e1v a rovnak\u00fd po\u010det \u010dl\u00e1nkov.<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

\u010co robi\u0165, ke\u010f u\u017e m\u00e1te v\u0161etky z\u00e1kladn\u00e9 zru\u010dnosti?<\/span><\/h3>\n\n\n\n

Tak ako v ka\u017edom povolan\u00ed, aj v tomto mus\u00edte ve\u013ea cvi\u010di\u0165, teda ochutn\u00e1va\u0165. Analyzujte pri ochutn\u00e1van\u00ed,<\/a> prem\u00fd\u0161\u013eajte o tom a robte to v\u0161etko nepretr\u017eite. Food kritik neust\u00e1le sleduje najnov\u0161ie trendy, r\u00f4zne modern\u00e9 zariadenia, ingrediencie. Ak toto v\u0161etko rob\u00edte roky, m\u00f4\u017eete dosiahnu\u0165 svoj cie\u013e. Kuchy\u0148a je ve\u013emi d\u00f4le\u017eitou s\u00fa\u010das\u0165ou kult\u00fary. M\u00e1 svoju hist\u00f3riu a pr\u00edbehy. Kulin\u00e1rsky kritik ju pozn\u00e1, vid\u00ed ju a neust\u00e1le sa na \u0148u pozer\u00e1. Zvedavos\u0165, rozh\u013eadenos\u0165 a schopnos\u0165 vidie\u0165 s\u00favislosti s\u00fa pre neho ve\u013emi d\u00f4le\u017eit\u00e9. Ka\u017ed\u00fd, kto m\u00e1 r\u00e1d gastron\u00f3miu a chce sa jej venova\u0165, m\u00f4\u017ee ma\u0165 mimoriadne uspokojiv\u00fa kari\u00e9ru, ale vy\u017eaduje si to ve\u013ea tvrdej pr\u00e1ce.<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Prv\u00fd kritik potrav\u00edn<\/span><\/h3>\n\n\n\n

Vo Franc\u00fazsku to ako prv\u00fd urobil Grimod La Reyniere. Pri viacer\u00fdch pr\u00edle\u017eitostiach pozval do svojho domu host\u00ed, ktor\u00ed prezentovali jedl\u00e1. Na t\u00fdchto stretnutiach v\u0161etko zdokumentoval a vydal Almanach des Gourmands (1803 - 1812). Najv\u00fdznamnej\u0161\u00edmi kritikmi jedla, ktor\u00ed p\u00edsali do nov\u00edn, \u010dasopisov a uverej\u0148ovali recenzie o varen\u00ed a re\u0161taur\u00e1ci\u00e1ch, boli Henri Gault a Christian Millau, ktor\u00ed v roku 1965 zalo\u017eili Gault Millau.<\/p>\n\n\n\n

\u201eKritici potrav\u00edn\u201d sa mno\u017eia ako huby po da\u017edi\u201d<\/span><\/h3>\n\n\n\n

V s\u00fa\u010dasnosti sa stalo m\u00f3dou publikova\u0165 o gastron\u00f3mii a re\u0161taur\u00e1ci\u00e1ch a s pomocou internetu a platforiem soci\u00e1lnych m\u00e9di\u00ed sa tento \u017e\u00e1ner d\u00e1 dokonale praktizova\u0165. Je v\u0161ak in\u00e1 ot\u00e1zka, do akej miery maj\u00fa uveden\u00e9 vlastnosti. V na\u0161ej krajine je v skuto\u010dnosti m\u00e1lo seri\u00f3znych kritikov jedla. Menovite Tam\u00e1s Moln\u00e1r B., Pierre Vajda a S\u00e1ndor Cs\u00edki. Od nich a ich pr\u00e1ce sa m\u00e1me \u010do u\u010di\u0165.<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Kritickou ot\u00e1zkou m\u00f4\u017ee by\u0165, kto je v skuto\u010dnosti kritikom jedla. Vyu\u010duje sa aj na ve\u013emi m\u00e1lo miestach, hoci t\u00ed, ktor\u00ed sa \u0148ou zaoberaj\u00fa, ur\u010dite n\u00e1jdu rie\u0161enie. Kto je kritik jedla? Teraz to zist\u00edme! #matusvad<\/p>","protected":false},"author":14,"featured_media":31352,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5],"tags":[2,1173,1174,10,209,216,1172,19,211,231,15],"class_list":["post-31348","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ettermek","tag-blog","tag-eszik","tag-etelkritikus","tag-etterem","tag-gasztronomia","tag-konyhafonok","tag-kritikus","tag-receptek","tag-sef","tag-szakacs","tag-vendeglatas"],"yoast_head":"\nMit\u0151l k\u00fcl\u00f6nleges emberek az \u00e9telkritikusok - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"\u00c9telkritikus! 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