Alma Talks: Food kritika a žurnalistika

alma Talks is a newly emerging series of inspirational meetings, lectures and discussions on what goes beyond and connects people across gastronomy. who, in their work and outside, are constantly thinking about how to do things better. How to move the boundaries not only in the quality of meals, service, atmosphere, selection of input raw materials and products, but also how to communicate your work and vision towards guests and public and thus influence their perception of food in a wider cultural-ecological context. Above her diverse dynamics and future potential. At the same time, however, it raised a fundamental question: how to balance the instability and availability of modern digital content with timeless craft thorough, respected criticism, based on deep expertise and sensitive understanding of the hospitality industry? gastronomic businesses. But what does a quick criticism really mean in the rapidly changing gastronomic culture? How can gastronomic journalism exceed superficial reviews and focus on wider ethical, cultural and environmental issues? And how does this industry turn into a wait and where is it in the world?

Ethical criticism: How can critics provide sincere feedback without rejected restaurants? World: The role of food bloggers and influencers in forming culinary trends
• Visual Storytelling as a new form of criticism: from reels to viral posts
• How restaurateurs can work with criticism and guest feedback
• publish reviews and articles transparently? Action:
  • The action counts as part of the maximum use of space with a capacity of 100 participants. Most of the program will take place directly in the Alma restaurant. However, during the day, part of the program will move to Conference premises in the basement. The evening networking will take place on a glass of wine in the area of ​​the restaurant. The admission price includes a morning welcome, a joint lunch of two courses and an afternoon Coffee Break.

  visitors can look forward to lectures, interviews and live panel discussions with domestic and foreign personalities. James Beard and André Simon. He normally lives between New York and Latin America, especially Peru, where he writes mainly about the connection between food and biodiversity. Is co -author of several cookbooks, including the book Central with Chef Virgilie Martínez, and regularly contributes to publications like The New York Times, Saveur, Food & Wine, The Guardian and Fool. In 2027, his next book, Eating The Amazon. Since 2024 she has created more than 40 travel guides in Europe and Southeast Asia. He currently consults with increasing The number of restaurants in Moscow, St. Petersburg and Dubai. All over the world, it lectures on the topics of the latest trends in gastronomy and strategies of promotion on the international market. He regularly contributes to The New York Times, Bloomberg, Eater and Condé Nas Traveler and other publications. Her first book, The New Paris: The People, Places & Ideas Fueling and Movement, was published in 2017. Her second book, The New Parisienne: The Women & Ideas Shaping Paris, was released in 2020 and represents more than 40 women who change the stereotype of a "French girl". Lindseyin podcast The New Paris continues to topics and discussions from both books. Her new book, The Eater Guide to Paris, will be released on April 29, 2025. Writes above all about food Culture and gastronomic industry, with special focus on agriculture and women in gastronomy. He regularly contributes to prestigious German media such as Die Zeit, Süddeutsche Zeitung, Salon and Effilee. In addition to her journalistic work, she is chairwoman of the Academy for The World’s 50 Best Restaurants in Germany, participating in the reconstruction of the legendary Munich restaurant Tantris and advises various gastronomic businesses in strategic branding. Guult & Millau's gastronomic guide for the Czech Republic, Slovakia and Hungary. In the past, he built a resort, a successful restaurant awarded by a star Michelin and the Winery in Piemont - the heart of gastronomy, where the famous Barolo wines are produced. It travels around the world in finding quality gastronomy and makes contacts with the world's leading chefs. He is a member of the prestigious knightly orders and wine clubs. They also write a blog about Prague gastronomy and are authors of a printed gastronomic guide around the city. As a result, they gained strong viewership on social networks, especially Instagram and became a source of recommendations for local and foreign visitors looking for tips for food and travel in Prague. They are also helping restaurants with their presentations on social networks and now run a small bistro in Prague (Sodo).

• It is responsible for the strategy and direction of the loyalty program and ensures that the feedback of each guest that Ambiente collects from various sources is integrated throughout the company. He firmly believes that a dissatisfied guest can become a loyal customer and that guest feedback is crucial for the development of any business, not only in gastronomy. Lukáš Hejlík is a Czech theater and film actor. Lukáš is also the author of the project through the project, a cycle of staged reading, and the Gastromapa project, where he regularly blogs, contributes contributions and makes viral videos about the latest restaurants, cafes and other gastro companies he visited throughout the Czech Republic. He has also published a number of books, produces TV shows and podcasts about Czech gastronomy. She started writing restaurants in 2011 for Lidové noviny and worked for many years in the weekly euro, where she was preparing a yearbook Top restaurant. He currently writes for Finmag and Estate magazine, where he focuses on gastronomic analyzes and trends. In his work he devotes himself to traditional preservative methods and local food traditions. With Background in the field of cheese and food photographs, photographs documented traditional practices across Europe. Since 2018 he has lived in West Cork, Ireland, where he writes, leads workshops and examines the role of narration of stories while maintaining food traditions.