I have experienced a lot in my ten years in the gastronomy industry. Stress, joy, incredible days and moments when you wonder why you do it all. But it's only now that I have a team around me that I know makes it worthwhile.<\/p>\n\n\n\n
Today I'd like to stop for a moment and write about people in the gastro<\/strong>. I've gotten to the stage where I've got a bunch of guys next to me<\/strong>, which is the real reason I do gastro. People who are decent, have their own opinions, stick together and are loyal. And what's more - Dedicated<\/strong>.<\/p>\n\n\n\n They have long weeks behind them, often twelve in the kitchen or on the set, sometimes even at hot festivals. And yet they come to help in his spare time<\/strong>, because they know it's needed. They don't ask why. They just come. Because they're not just \u201epaid\u201c to do it - they believe it<\/strong>.<\/p>\n\n\n\n They do far more than their job description says. They take things for granted. Words cannot describe how proud I am of the journey we have taken together. But I know that each of them has a place in the Barn<\/strong>. No one is just an \u201eemployee\u201c - everyone is an important part of the whole that lives.<\/p>\n\n\n\n Every day I wish we could add more people like that to our team. In the kitchen and on the set.<\/strong> It's not easy - they're not even born like that anymore. Gastro is suffering. And so is the service.<\/p>\n\n\n\n We are setting demolish the myths about gastro<\/strong>. About people not being. About working in the kitchen or in the service department being a bottom.<\/p>\n\n\n\n It's not. It's a mission.<\/strong><\/p>\n\n\n\n And we are the Stodola Restaurant. \ud83d\udcdd Thank you for being with us. And thank you to my team.<\/em> Za deset let v gastronomii jsem za\u017eil leccos. Stres, radost, neskute\u010dn\u00e9 dny i chv\u00edle, kdy \u010dlov\u011bk p\u0159em\u00fd\u0161l\u00ed, pro\u010d to v\u0161echno d\u011bl\u00e1. Ale teprve te\u010f m\u00e1m kolem sebe t\u00fdm, d\u00edky kter\u00e9mu v\u00edm, \u017ee to m\u00e1 smysl. Dnes bych se cht\u011bl na chv\u00edli zastavit a napsat n\u011bco o lidech v gastru.O t\u011bch, kte\u0159\u00ed nejsou na billboardech, nemaj\u00ed tis\u00edce […]<\/p>\n","protected":false},"author":2,"featured_media":2619,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[23,21,20,15,13,22],"class_list":["post-2618","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nezarazene","tag-dreamteam","tag-gastro","tag-lidi","tag-olomouc","tag-stodola","tag-team"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/posts\/2618","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/comments?post=2618"}],"version-history":[{"count":2,"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/posts\/2618\/revisions"}],"predecessor-version":[{"id":2621,"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/posts\/2618\/revisions\/2621"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/media\/2619"}],"wp:attachment":[{"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/media?parent=2618"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/categories?post=2618"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stodolaolomouc.cz\/en\/wp-json\/wp\/v2\/tags?post=2618"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
The ones who aren't on billboards don't have thousands of followers, but without them, no restaurant would even run at half throttle.<\/p>\n\n\n\n
\n\n\n\nA team I'm proud of<\/strong><\/h3>\n\n\n\n
\n\n\n\nNot only the work, but also the soul<\/strong><\/h3>\n\n\n\n
And how does that manifest itself?
Satisfied guest.<\/strong> A smile on your face. Returning customers. That's the greatest accolade a catering team can receive.<\/p>\n\n\n\n
\n\n\n\nEveryone has their place<\/strong><\/h3>\n\n\n\n
\n\n\n\nBut we're not complaining. We're working.<\/strong><\/h3>\n\n\n\n
A place you have to try.<\/strong><\/p>\n\n\n\n
\n\n\n\n
- Standa<\/p>\n\n\n\n
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