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V tomto článku spojíme příběh Kamily Rundusové, známé jako Kamu, s jejími kuchařskými díly, zkušenostmi z cest a motivací k vytvoření dvou barevných kuchařek. Provedeme vás poutavou cestou od jejího dětství, přes studia a mezinárodní kariéru v gastronomii, až po vydání nejbarevnější kuchařky a Mexico, a doplníme to souvisejícími informacemi o tom, jaký vliv na její práci měly cestovatelské zážitky a spolupráce s renomovanými šéfkuchaři a restauracemi.
My name is Kamila Rundusová. I fell in love with cooking and eating amazing food when I was just a little girl. At the age of three, my mum started calling me “Kamu” and since then, it stuck. Everyone now knows me by this nickname. When I was thirteen my father left our family home. It was up to my mum to work hard and support us single-handedly. At that exact moment in my life, I knew it was my time to step up and help out. I looked after our household, raised my seven-year-old brother and cooked for all of us. From breakfast to dinner. It became an ordinary activity for me, and it was rewarding for me to serve up warm meals for my family.
I first began learning how to cook from my wonderful grandma and by watching Jamie Oliver on TV. That was my life! All those cooking shows. When I was nineteen, I completed my culinary degree at the Secondary School of Gastronomy in Prague. Shortly after this, I took a trip to New Zealand where I started to work in real restaurants. I was really motivated to become a chef. I realised at that moment, this was my life and I wanted to know everything there is to know about food. I worked in many types of restaurants, but I always had a curiosity for Asian food. So, I went to Australia in order to make some extra cash which would support me while travelling. I found a sous chef position in a beautiful restaurant and at the same time I worked at a seafood restaurant where I was doing night shifts cleaning and scrubbing 50kg of mussels every night. In total, I was working 20 hours a day 7 days a week! I had no days off for six months. It was exhausting but I really appreciated every moment. But above all, these opportunities allowed me to travel!
I went all the way to Vietnam where I was continuously meeting amazing people who let me cook with them. There was a Vietnamese family who practically adopted me. I stayed with them and worked in their street restaurant. I would wake up at 4 am to prepare 200 litres of wonderfully aromatic pho broth and then sell it to hungry locals. I travelled the whole country and cooked national meals in every region. I then moved on to Thailand where I worked with a Michelin awarded chef as well as in a little street food kiosk selling phad thai. I travelled to China to cook and taste the superb cuisine. While travelling across countries I was eating, cooking and meeting amazing people. After my Asian experience, my curiosity for South American cuisine, which was very addictive, was awakened. With it’s fantastic flavours and ingredients of ceviche’s, fresh coriander and sour limes, who doesn’t love it?!
After my travels, I returned to Europe. I worked in Prague in the Michelin awarded restaurant, La Degustation Boheme Bourgouis. It was yet another fantastic experience. I was extremely grateful, however, there was still a dream of mine which was to work for my hero, Jamie Oliver. I went to London and walked into his restaurant in Greenwich to ask for a job. I was asked to do a trial shift the next day and I got the job! I was working on the grill station, flipping 200 steaks on an open flame every night. After my London experience, I came back home to Prague and opened up a restaurant with investors. Unfortunately, it did not work out and they let me down, big time! They let me work on my own concept for almost a year and once we opened the restaurant and it became successful, they dropped me, and I didn’t get a penny!
That was the time I shot my first season of travelling TV show (Vietnam) and had this amazing idea to put together all knowledge I have gained from six years of travelling, cooking and eating into one book and most importantly, achieve something by myself. This book became my favourite thing ever. It took me one year to finish this colourful beast of a book which I am very happy and proud of! I published it by myself and I been selling it by myself. After I finish my first book, I had to make an another one. I just fell in love with writing and making books.
My first book is intended for all those who love food, life, travelling and searching for various colourful flavours and aromas. This book is full of traditional recipes I learned from the chefs and housewives during my travelling across the world and which I have modified, so that it’s possible to cook them with Czech ingredients and accessories without losing any of their flavours. All meals are colourful, flavourful, and filled with love. All the most popular meals from the most colourful countries are finally united in a single book and you can cook them at home without the slightest worry. Discover the best of the Vietnamese, Chinese, Korean, Japanese, Peruvian or Mexican cuisine along with my own recipes and let yourself be inspired. In order to prevent any plastic packaging, you will obtain your book in a COLOURFUL ECO BAG.
Já jsem Kamila Rundusová - Kamu, a moje práce spojuje cestovatelské zážitky s kuchařským uměním. Vydání dvou kuchařek má za cíl ukázat rozmanitost světových chutí a zároveň přiblížit českým čtenářům, jak lze recepty adaptovat na české suroviny a zvyklosti. Obě knihy jsou plné příběhů z cest a receptů, které byly upraveny tak, aby si je mohli vyzkoušet i čeští vařiči doma.
My first book is intended for all those who love food, life, travelling and searching for various colourful flavours and aromas. This book is full of traditional recipes I learned from the chefs and housewives during my travelling across the world and which I have modified, so that it’s possible to cook them with Czech ingredients and accessories without losing any of their flavours. On the contrary. All meals are colourful, flavourful, and filled with love. All the most popular meals from the most colourful countries are finally united in a single book and you can cook them at home without the slightest worry. Discover the best of the Vietnamese, Chinese, Korean, Japanese, Peruvian or Mexican cuisine along with my own recipes and let yourself be inspired.
In order to prevent any plastic packaging, you will obtain your book in a COLOURFUL ECO BAG. This detail reflects my commitment to sustainable solutions and is part of the overall presentation of the books.
Recenze restaurace v Andalusii
Welcome to my page! You can purchase one of my most colourful cookbooks which are destined to all those who love food and searching for new colours and flavours, who love discovering colourful world cultures through dishes, funny travelling stories and are not afraid of experimenting. My travel a culinární kariéra byla a je propojena s dokumentárními seriály pro Českou televizi a s vydáváním knih, které odrážejí mé zážitky a recepty.
| Publikace | Tematika |
|---|---|
| Nejbarevnější kuchařka | Různé země, barvy a tradice |
| Nejbarevnější Mexico | Mexická kuchyně a regionální jídla |
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