The idea of enjoying dinner in a Michelin-starred restaurant with slippers on your feet is straight out of A Clockwork Orange. But at the same time, going to a restaurant, choosing from the menu and thinking for a long time about what to order, what wine to drink… That’s so tiring, don’t you think? What if a fantastic chef came to your home and prepared for you the gastronomic experience of a lifetime? Ladies and gentlemen, meet Foodman!
By the way, Noma is a Danish restaurant with two Michelin stars, which was voted the best in the world by the prestigious Restaurant Magazine three years in a row! Spending even just a few days behind the scenes is an achievement worth taking your hat off to.
When you ask Michal what he enjoyed most about Nome, you immediately discover his passion for new things.
“In Nome, the food is brought to the table by chefs who finish the food, so I had the opportunity to serve stars like Sean Connery and George Clooney. It’s the most prestigious thing you can do in Nome. But what really interested me was the recipe development lab, which is the pinnacle of where you can work. It’s full of centrifuges, test tubes, and it’s fantastic to be there to see how they develop new dishes.”
Foodman turns the concept of the restaurant experience upside down. Not only does the chef come directly to your home, but ideally, you don't even know what menu awaits you until the moment the plate lands in front of you.
If you are still hesitant about letting Michal into your home and letting him cook on your stove, there is another option to try his mastery. As part of the Foodman concept, Michal organizes Pop up events, where you can experience the golden mean between a traditional restaurant and Foodman events at home. Just be quick enough and reserve a place at one of the events.
We humans love surprises from nature, so whether you find yourself in the middle of a gourmet dinner at a museum, a store, or in your own kitchen, we're confident it'll be worth it. You can follow the Foodman concept on its Facebook page .
The face and soul of this gastronomic concept is Michal Kordoš, whom we met in his home kitchen to talk not only about this new wave in gastronomy. The first surprise that awaited us upon meeting him was Michal's age. How can someone so young create gastronomy at such a high level? We found the answer a few seconds after looking at Michal's biography, when we also discovered that we were in for a truly special experience. Internships in restaurants with big names like FOU ZOO may be interesting at first glance, but finding out that Michal spent time on an internship at the Noma restaurant is very interesting.
"I've been involved in gastronomy since I was a little girl, even though I don't come from an environment where anyone would cook. I often cooked at home alone and left a lot of dirty dishes behind. So my parents eventually got me a part-time job at an Italian restaurant in Rusovce."
Not a bad start at all for a young aspiring chef, as this "local" Italian restaurant is the famous Antica Toscana, one of the most popular Italian establishments in the country.
My biggest breakthrough came when I wrote to Noma when I was 18. They got back to me and took me on a week-long trial, after which they chose me to stay on as an intern. I worked my way through all the sections, from cleaning herbs to finishing dishes.
The experience Michal gained would have led many to a “conventional” kitchen in one of the world’s top restaurants. However, he decided to take a slightly different path.
"The idea for Foodman came about when people started asking me to cook for them. I tried to create a contrast to traditional catering and the experience people have in a restaurant. I come to their home and organize a multi-course, themed and seasonal, experiential gastronomy for them. The whole event is built on the premise that you don't have to worry about anything. I come to their home and prepare everything. All you need is a small kitchen and a functional stove at home."
I like it when the customer gives me free rein and I surprise them with what they will have on the table. Usually we only agree on a few ingredients that they do not want on the menu and the rest is up to me.
But what can you expect on the table when Foodman stops by your doorstep?
"The direction that influences me the most is Scandinavian cuisine. I like their naturalness and simplicity. The ingredients they use are similar to ours, but the cuisine is enriched with seafood. In short, pure, simple flavors."
"Of course, there must be harmony in the menu, it must not be too monotonous. I always try to follow the season. I look at what is of the best quality at a given time and try to highlight the pure flavors of those ingredients."
Pop-up events are a demonstration of what can be invented within Foodman. The pop-up should be in an unconventional location and the menu must be unknown until the last moment.We highly recommend everyone to treat themselves to an experience with Foodman and experience a whole new, fresh perspective on gastronomy.
