The language of food is like the language love, it crosses all boundaries and ethnicities. If there is one thing that we all have in common, it’s our need for food.
When I’m traveling I like to try as many of the local dishes as I can. I had heard about a small cooking school, named Ola Kala in Prague which specializes in Czech cuisine, I knew it was a must try experience.
The OlaKala culinary school was founded and is operated by Czech celebrity chef, Michal Nikodem. Ola Kala embraces its Czech roots and encourages a nouveau Czech cuisine that is traditional in flavour and at the same time modern in technique and appearance.
Michal’s facility has been offering cooking classes for 2 years in a renovated kitchen that looks similar to a classic kitchen with wooden furnishings but with a modern “state of the art” cooking island and induction ranges. Michal’s love of food is unmistakable as he divides his time between his culinary school and the several national and local TV culinary programs he hosts.
Corporations such as Siemens, Microsoft and Energizer have used Michal’s school as a type of team building exercise and corporate retreats for up to 15 people, promoting teamwork, confidence and a sense of achievement. The majority of people who attend are mainly a mixture of men and women in their mid 20’s- 40’s. All are looking to rediscover the native Czech cuisine.
Our evening of cooking mayhem was lead by the resident Chef and full time instructor, Radek Kasparek. Radek interned at the infamous Swissotel and the Bosphorus Hotel in Europe and mastered his culinary expertise at several 5 star establishments in Prague such as the Savoy and currently works at the prestigious 5 star Coda Restaurant in the Aria Hotel.
On the menu for the evening was traditional Bohemian cabbage soup with paprika and sausage, Beef sirloin steak tartar, Wurst (a type of local sausage) roasted in beer, the absolutely melt in your mouth delicacy of Veal cheeks with red wine sauce, and finally homemade pastries named Kolatsche which are filled with poppy seeds and cream cheese topped with type of whipped meringue made with sweet white desert wine.
The first task of the evening was to open a dry local champagne using the traditional saber method! After a quick lesson on using the “seam” of the bottle and gentle but firm swipe of the blade, we got to work. I managed to open mine without destroying the bottle as the pops of opening bottles of champagne and flying corks filled the room.
The evening was a fast paced excursion into Czech cuisine and expertly instructed by Radek on different techniques of preparation. The sizzle of braising meat, clang of pots, and the smells of spice and smoke filled the air and mingled well with continuous discussion and laughter. Throughout the evening was a continual vast sampling of local wines including Pinot Gris, Champagne (sparkling wine in case you are from the region of Champagne) and Riesling mainly from the Moravian region of the Czech republic.
This region of the Czech Republic is most known for the whites it produces and has been Europe’s best-kept secret since the region is too small to provide the quantity required for international export. However, on a quality scale, Moravia is prized amongst the best. Highly recommended was the local Sauvignon Blanc by the “Barabas” label winery for its spicy taste and floral aroma.
With the help of my Czech cooking partner and translator, Martin, we were successful in our execution of the Wurst roasted in Beer and Steak Tartar. The veal cheeks having gently stewed for more than 2 hours in red wine were served over hot croquettes. They were succulent, delicious and absolutely delightful. This was the highlight for me. The flavour was rich and hearty and exactly what you would expect sitting by the hearth on a chilly Prague night in one of the countless ornate and medieval dwellings throughout Prague.
As far as the cabbage soup, well I never professed to be a chef. Somehow (probably because I too busy laughing) I managed to burn the paprika spice, which is used as the soup base. I can honestly say that was the first time I have ever burned soup in my life.
The desert we made was a creamy, delicate pastry delicate. The whole evening was satisfying and a complete indulgence.
Food is the equalizer of all of us. If you are in Prague or thinking of visiting the Czech Republic, Ola Kala offers a great learning experience and a fantastic opportunity to meet locals and to be part of the Czech food culture.