\u0160oruden TV3 kan\u0101l\u0101 start\u0113 v\u0113rien\u012bgs kulin\u0101rais notikums \u2013 \u201c\u0160efpav\u0101ru l\u012bga\u201d, kas tiek d\u0113v\u0113ts par pirmo profesion\u0101lo \u0161efpav\u0101ru sacens\u012bbu Latvij\u0101. \u0160is inovat\u012bvais raid\u012bjums sola desmit ned\u0113\u013cu garum\u0101 aizraut skat\u012bt\u0101jus, \u013caujot ieskat\u012bties profesion\u0101\u013cu pasaul\u0113, kur p\u0101rbaud\u012bta tiek ne tikai meistar\u012bba un tehnisk\u0101s zin\u0101\u0161anas, bet ar\u012b rado\u0161ums un sp\u0113ja iztur\u0113t spriedzi.<\/p>\n
Jauns form\u0101ts Latvijas \u0113ter\u0101<\/p>\n
\u201c\u0160efpav\u0101ru l\u012bga\u201d pied\u0101v\u0101 unik\u0101lu form\u0101tu, kas at\u0161\u0137iras no iepriek\u0161 redz\u0113tajiem kulin\u0101rajiem \u0161oviem Latvij\u0101. \u0160eit uzman\u012bbas centr\u0101 ir desmit profesion\u0101li pav\u0101ri, kuri sacen\u0161as par presti\u017eo titulu \u201cjaun\u0101s paaudzes \u0161efpav\u0101rs\u201d. Katra ned\u0113\u013ca atnes jaunus izaicin\u0101jumus, kas p\u0101rbauda dal\u012bbnieku sp\u0113jas izpild\u012bt da\u017e\u0101dus uzdevumus \u2013 s\u0101kot ar savu firmas \u0113dienu prezent\u0113\u0161anu un prasmju due\u013ciem, turpinot ar rado\u0161iem un neparedzamiem uzdevumiem, un kulmin\u0113jot ar iz\u0161\u0137iro\u0161o restor\u0101na simul\u0101ciju. \u0160aj\u0101 virtu\u0101laj\u0101 restor\u0101n\u0101 svar\u012bga b\u016bs ne tikai gatavo\u0161anas prasme, bet ar\u012b sp\u0113ja vad\u012bt komandu, rad\u012bt unik\u0101lu konceptu un nevainojami prezent\u0113t \u0113dienu.<\/p>\n
Ekspertu \u017e\u016brija<\/p>\n
Dal\u012bbnieku sniegumu v\u0113rt\u0113s pieredz\u0113jusi un zino\u0161a \u017e\u016brija, kas sast\u0101v no Latvijas gastronomijas pasaules profesion\u0101\u013ciem. T\u0101s sast\u0101v\u0101 ir M\u0101ris Jansons, kur\u0161 paz\u012bstams ar savu nevainojamo precizit\u0101ti un augstajiem standartiem; Kristaps S\u012blis, rado\u0161s virtuves sp\u0113ks, kur\u0161 \u0113dienam pie\u0161\u0137ir st\u0101stu un neaizmirstamu gar\u0161u; un Madara Biedri\u0146a, gastronome un dz\u012bvesstila eksperte, kura uz \u0113dienu raug\u0101s k\u0101 uz m\u0101kslas darbu, kas aicina visas ma\u0146as. Vi\u0146u v\u0113rt\u0113jums sol\u0101s b\u016bt gan tehniski pamatots, gan emocion\u0101li pies\u0101tin\u0101ts, mekl\u0113jot to \u012bpa\u0161o pav\u0101ru, kura \u0113dienos j\u016btama dv\u0113sele un v\u0113lme tos baud\u012bt atk\u0101rtoti.<\/p>\n
Daudzsolo\u0161ie dal\u012bbnieki<\/p>\n
Par uzvaru \u0161ov\u0101 c\u012bn\u012bsies divpadsmit spilgti Latvijas pav\u0101ri ar da\u017e\u0101du pieredzi un kulin\u0101raj\u0101m filozofij\u0101m. To vid\u016b ir Kaspars Ozoli\u0146\u0161, kur\u0161 apvieno darbu virtuv\u0113 ar rado\u0161iem projektiem foto un video jom\u0101; Mat\u012bss Aleksandrovs, \u0161efpav\u0101rs un restor\u0101nu konsultants ar starptautisku pieredzi; M\u0101rti\u0146\u0161 Magrecs, v\u012bna nozares profesion\u0101lis; Andrejs \u0160u\u013cgintovskis, kur\u0161 iedvesmojas no Latgales trad\u012bcij\u0101m; Reinis \u010cer\u0146ajevs, ar pieredzi Michelin restor\u0101nos; Dans Ivanovs, Liep\u0101jas restor\u0101na \u201cRoze\u201d galvenais pav\u0101rs, kur\u0161 str\u0101d\u0101jis pasaules presti\u017e\u0101kaj\u0101s virtuv\u0113s; Kristaps Reimanis, restor\u0101na \u201cGrill and Cheese\u201d \u012bpa\u0161nieks, kur\u0161 piev\u0113r\u0161as ilgtsp\u0113jai; un M\u0101rti\u0146\u0161 Horns, pav\u0101rs ar Vidusj\u016bras virtuves pieredzi. T\u0101pat starp dal\u012bbniekiem ir Gundega Ruci\u0146a, viesu nama \u201cT\u0113va m\u0101jas Garoza\u201d \u0161efpav\u0101re, un Oskars Cimdars, \u0161efpav\u0101rs un banketu servisa uz\u0146\u0113muma vad\u012bt\u0101js. \u0160is daudzveid\u012bgais dal\u012bbnieku loks sola aizraujo\u0161as c\u012b\u0146as un interesantas pav\u0101rzi\u0146as.<\/p>\n
Skat\u012bt\u0101ju gaid\u012b\u0161anas un emocion\u0101l\u0101 kr\u0101sa<\/p>\n
Jaunais kulin\u0101rais \u0161ovs \u201c\u0160efpav\u0101ru l\u012bga\u201d sola ne tikai demonstr\u0113t augst\u0101k\u0101s klases pav\u0101rprasmi, bet ar\u012b rad\u012bt sp\u0113c\u012bgu emocion\u0101lo pieredzi skat\u012bt\u0101jiem. Tas ir aicin\u0101jums sekot l\u012bdzi talantu att\u012bst\u012bbai, spriedzei, rado\u0161umam un pat kaisl\u012bbai, kas valda profesion\u0101laj\u0101 virtuv\u0113. \u0160ova izveide ir solis uz priek\u0161u Latvijas telev\u012bzijas kulin\u0101ro raid\u012bjumu att\u012bst\u012bb\u0101, pied\u0101v\u0101jot skat\u012bt\u0101jiem kaut ko jaunu un aizraujo\u0161u. Raid\u012bjuma pirmizr\u0101de paredz\u0113ta sestdien, 11. oktobr\u012b, pulksten 18.50 kan\u0101l\u0101 TV3. Gatavojieties baud\u012bt \u0161o unik\u0101lo gar\u0161u un talantu festiv\u0101lu!<\/p>\n","protected":false},"excerpt":{"rendered":"\u0160oruden TV3 kan\u0101l\u0101 start\u0113 v\u0113rien\u012bgs kulin\u0101rais notikums \u2013 \u201c\u0160efpav\u0101ru l\u012bga\u201d, kas tiek d\u0113v\u0113ts par pirmo profesion\u0101lo \u0161efpav\u0101ru sacens\u012bbu…\n","protected":false},"author":2,"featured_media":14123,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[89,90,5042,35,39,38,36,37,34,5044,40,5043,5041,267],"class_list":{"0":"post-14122","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-izklaide","8":"tag-entertainment","9":"tag-izklaide","10":"tag-kulinarais-sovs","11":"tag-latvia","12":"tag-latvian","13":"tag-latviesu","14":"tag-latviesu-valoda","15":"tag-latviesuvaloda","16":"tag-latvija","17":"tag-latvijas-pavari","18":"tag-lv","19":"tag-pavaru-sacensibas","20":"tag-sefpavaru-liga","21":"tag-tv3"},"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/posts\/14122","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/comments?post=14122"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/posts\/14122\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/media\/14123"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/media?parent=14122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/categories?post=14122"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/lv\/wp-json\/wp\/v2\/tags?post=14122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}