Procvičte si angličtinu Rozhovor s šéfkuchařem Robertem Agnelli

Interview with Roberto (in English)

1) What was it like when you told your family you wanted to be a chef?

Roberto: “Honestly? It didn’t exactly spark enthusiasm. My dad told me being a chef was ‘a shitty career’ and that, with my brain and work ethic, I should be a manager. But I felt completely different in the kitchen—there, it all made sense to me. And when you truly love something, it won’t let you go. In the end I followed my path, and I don’t regret a single second.”

2) What was the first dish you ever cooked?

Roberto: “Malloreddus alla campidanese — a typical Sardinian dish, and you’ll also find it on the menu of our first course.”

3) Was there a moment when you realised: “Okay, this is my life”?

Roberto: “Yes. When I saw that in the kitchen it felt natural to be focused, fast, precise… and at the same time happy. It wasn’t ‘a job’. It was the place where I felt I was exactly where I should be.”

4) Which dish has the biggest “wow effect” for you, yet is surprisingly simple?

Roberto: “Mediterranean cooking offers plenty of ‘wow’ moments, but I think Sardinian fregola with seafood has an amazing taste and colours. Fregola is made from toasted semolina, and unlike rice—like in paella—it has a different flavour, more of a ‘pasta’ character, and it works beautifully with saffron.”

5) What’s the most common mistake people make when they try to cook ‘Mediterranean’ at home?

Roberto: “I think the most common mistake is using too many ingredients and too many spices. The Mediterranean offers seasonal, locally sourced (‘zero-kilometer’) products in its different regions, so all you need is a few good, high-quality ingredients.”

6) When you get home tired, what do you cook for yourself — really, without any ‘show’?

Roberto: “Something simple and quick: a dish with just a few good ingredients. If the base is high quality, there’s no need to complicate it. And it has to be something that makes me feel good right away.”

7) What’s one thing you never compromise on in the kitchen?

Roberto: “Ingredient quality and timing. If you want a good result, you can’t ‘cheat’ on those two. And you have to taste—always.”

8) What do you most enjoy teaching in your courses — because it really changes everything?

Roberto: “Definitely homemade fresh pasta. Even if it doesn’t look like it, it gives you so much room for new ideas and creativity.”

9) What do you notice first when someone walks into the course kitchen?

Roberto: “Their eyes. If someone is curious, you can see it immediately. Even if they’re shy, curiosity makes them start asking questions and jumping in. And that’s when the magic happens.”

10) In your opinion, why is it great to learn a language through cooking?

Roberto: “Since ancient times, food has brought people together. And why not—when you’re full and relaxed, you learn faster.”

11) What’s the nicest thing a participant can say to you at the end of a course?

Roberto: “When someone tells me: ‘Roberto, you’re an exceptionally good chef and an exceptionally kind person. I’m really glad we met.’”

12) Why should someone come to this course at least once?

Roberto: “Because you don’t get a ‘double course’ every day: language and cooking. And above all, it’s a real way of learning—doing, talking, laughing… and it stays with you.”

13) Where do you work now?

Roberto: “Right now I work in Lipno at Hotel Slunečná Louka. And besides the cooking courses at Jazykovka Krumlov, I also run cooking workshops in Italian and Spanish at the Hotel School in Mariánské Lázně.”

Roberto Angioni — Chef (Fino alla fine)