Mihály Sallai Michal Göth
SlowFood-CE project - Brno field research
My food history, family history, how I became a chef, my education as a chef, my favourite meals in childhood, family food traditions; my relationship with Brno; evolvement of gastronomy, importance of ingredients, movement from high gastronomy to bistros; my view of the cooking profession; tradition vs innovations in the profession; how I started cooking at Miura, how we are specific, my favourite ingredients and farmers; is cooking art or craft?, seasonality, women vs men in the kitchen, how we work with customers, my future goals, how I relax.
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Interview information
Country: CZ
Region: Moravia meridionale
City: Brno
Document by: Luca Percivalle
Video by: Tom Václavík
Created: 18-08-2018
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Slow Food Central Europe
Slow Food Central Europe
Slow Food-CE is a transnational cooperation project that seeks to improve the capacities of local, public and private actors in order to safeguard and give value to their gastronomic cultural heritage as part of a vision that integrates economic, environmental and social sustainability. The project intends to create a transferable model that can give traditional foods their true value, through knowledge of their producers, plant varieties, animal breeds, traditional processing techniques, folklore, cultural landscape, and enhance the common food heritage of Central Europe, leading to a new alliance between five cities: Venice, Dubrovnik, Brno, Kecskemét and Krakow.
