Michal Konrád: Gastronomy is very varied and diverse

Lovers of quality gastronomy are certainly familiar with the name Michal Konrád. Last year, he attracted attention with his decision to leave the post of chef of a luxury restaurant and start a business in street gastronomy. His project Bao Brothers quickly became popular not only with people inclined to Asian cuisine. The fluffy sourdough buns can be prepared in many ways and will please both "meat eaters" and vegetarians. The seed of love for gastronomy was already sown in Michal by his mother. Therefore, his natural steps in high school led to studying the culinary profession. He started working in a pizzeria, where he mainly focused on Italian cuisine, then he got a job in a wine shop in the center of Bratislava. Its co-owner was Mr. Milan Králik, who often traveled to France and brought various recipes to Slovakia. After 1.5 years in gastronomy in Slovakia, Michal traveled to Cyprus for a few months, from where he gained experience with international cuisine. "I returned from Cyprus in November and in December I traveled to London, where I worked for 5 years," says Michal Konrád. It was in London that he first "sniffed" out Asian cuisine, and his passion for it has remained with him ever since. The biggest milestone in Michal's career as a chef, however, was certainly the offer to return to Slovakia. As the chef of the newly established restaurant Fou Zoo.

"The years at Fou Zoo were wonderful and I remember them very fondly. Ľubo Blaho (co-founder and then manager of Fou Zoo, founder of Foodstock, ed.) was our driving force and initiator. Thanks to him, I had absolute freedom in creativity, conditions for growth, education, travel... I gained a lot of new inspiration and experience. It was a wonderful, fulfilling 9 years," recalls Michal. Under his leadership, the prestigious gastronomic guide Gault Millau awarded the Foo Zoo restaurant as the best Slovak restaurant. Despite this, Michal decided to leave the restaurant and build something of his own.

There comes a time in everyone's life when they feel like they need to move on. I felt like starting something new, building something, maybe even something of my own. It wasn't an easy decision, it matured within me. But 9 years is a really long time, and even though the job was diverse and always different, for me it was a bit of stagnation. The cycle was repeating itself in a way and I needed to move on.

Bao Brothers

Street food or street gastronomy is an increasingly popular way of eating among people. But it doesn't happen often that the chef of a fancy restaurant decides to cook on the street. The Bao Brothers project was created in March 2019 as a collaboration between three friends - Michal Konrád, Ivan Lilov and Michal Hužovič. "We have divided roles, but each of us basically does what needs to be done. I am in the position of a cook, there is only one chef :). I develop and develop recipes, which we always taste together and discuss. Michal worked in gastronomy in London with me for many years, and Ivo has been working at AT&T for the last 11 years and is in charge of spreadsheets, finances, etc. So we complement each other perfectly within the executive team."

Tasty buns

"Other staples are our bao with crispy fried marinated chicken thighs, also combined with some sour element. We also always have a vegetarian version, we started with mushroom filling and we also have tofu filling and vegetable meatballs. We enjoy it, we like to try new things, and we also like to add some specials to the menu. In July, for example, it was Korean-style beef," says Michal. The main product of the project is bao buns, but in addition to specials, Bao Brothers also complements the offer according to the season. "In the summer months we make rice paper rolls, in the winter months we make warm soup with dumplings, etc. You can always find something extra with us."

Our dream is a restaurant

"The restaurant will definitely have an expanded menu. Our dream is to have a bistro where we will be able to prepare other dishes besides buns. So 2-3 appetizers, main courses, desserts, salads... We would like to vary it based on the season. But it all depends on the space. The menu will have a strong influence of Asian cuisine, but I also like Italian and Spanish cuisine, so I don't want to put it in a box. Gastronomy is really very varied and diverse. Every cuisine has its own thing." However, after the restaurant opens, the Bao Brothers are not considering ending the street food project. "We definitely want to stay on the street. One of the reasons I left Fou Zoo was the desire to be in contact with people, with customers, to experience something other than cooking in a restaurant kitchen. And there's something to it, street food will continue to work," Michal reassures bao lovers.

A chef who cooks with his heart

Currently, in addition to the Bao Brothers project, Michal Konrád also gives cooking courses, provides consultations, and creates menus for restaurants... "I am my own boss and I know how to allocate my time wisely. I have room for my own creativity and use of the experience I have gained. I see it very positively. At the same time, however, I believe that a person learns throughout their life. And I would also like to continue to develop. I was a chef, so in this context I don't have much room to move forward. But the Bao Brothers project is something new and interesting for me, it is a good school for all of us," says Michal, adding what he would like to achieve in his professional life. "It's probably not a very current topic right now, but every chef who cooks with his heart wants to have a Michelin star, even though there are still many question marks around it, and whether it's actually worth it... My dream is to have my own restaurant, where I can do what I feel like. And if such a restaurant ever exists, I would certainly be happy if it were internationally recognized."