The Legacy of Lidice in Michelin - September 2024
- Dany Ludvíková
- Aug 31, 2024
- 4 min read
Updated: Jan 10
Today, we will take a closer look at life in the UK, university, and my beginnings at a British Michelin restaurant.
When I was choosing places in the UK where I wanted to move, London was, of course, at the top of the list. It’s the centre of everything, a city full of life and endless possibilities. However, every coin has two sides. Although London has enchanted me several times, it is unfortunately very expensive. The universities that caught my attention were financially beyond my limits. However, I didn’t want to give up, so I started looking for a compromise.
Birmingham is the second-largest city in the UK and, like London, it is also partially a student city. It offers an enormous number of universities to choose from and is also more affordable. The decision was clear, and in September 2020, I moved to Birmingham, where I was accepted at University College Birmingham for the Culinary Arts Management program.
I was excited but mostly full of expectations for this huge step. However, my excitement slowly faded once I landed at the airport, where the pandemic was in full strength—masks, gloves, tests. That was the reality. After arriving by taxi at my school accommodation, I received the keys to a temporary room, where I spent fourteen days in quarantine. At that moment, I was so confused—I was lonely in a new country, without any contact with the outside world. After two endless weeks, I finally moved to my building and the room that would be my new home for my first year in England. It was on the second floor with a beautiful view of the local canals.
The first year at school was very chaotic. Due to COVID-19, most of our classes were online, and I can honestly say that for a chef, online lectures are really a waste of time. I very much enjoyed the few lectures we had face-to-face in school. The kitchens were very well equipped, and the lecturers were from all over the world with much experience. As a Czech, I often shared my culture, haha. I brought a bunch of things like allspice, bay leaves, and parsley. My teacher smiled and said, while laughing, “You really can’t hide that you’re Czech.”
Practical lectures are great because we receive recipes and ingredients, but the cooking style is up to us. This helps us to be more creative and work on our critical thinking. Besides online and cooking lectures in my first year, we had a few on front-of-house, with some basics about wines and bar work.
One of the biggest reasons I chose this university was the placement year. Students can choose any destination and restaurant in the world, and the school helps with visas, work permits, and other necessary documents for the 48-week internship. Due to COVID-19, U.S. borders were closed, and I couldn’t go to my dream placement in Brooklyn. Instead, I stayed in England and got into Adam's, a Michelin restaurant where I still work.
I remember how nervous I was when I sent my resume and internship application to the head chef. I was so nervous and overthinking every step I made. He replied, "Come for a trial, and we’ll see." My first task was to prepare sweet bread, which is served with a selection of local and international cheeses. This bread is made with honey, nuts, and dried fruit. I started incorporating everything into the mixer without first creating a starter from yeast. I was killing myself in my head. Despite that mistake, I got the job and started on the pastry section. From there, I moved to garnish, then larder and ended up on the fish section, which, over time, became my main section.
Today, I am a Chef de Partie of the fish section, working with incredible produce, seafood, and fish. Working in a Michelin restaurant is mainly about order, consistency, and details. Every restaurant differs—some have a lot of pressure, some have a lot of yelling, while others are the complete opposite. My beginnings were harder than I was willing to accept—early mornings, long hours, running between sections, learning a new environment, and adjusting to a new language. But I treated every day as an opportunity to learn something new and prove that I have what it takes. Determination, consistency, and urgency are the keys to success, and thanks to that, I now work with incredible produce and top-quality ingredients. I have my own responsibilities and contribute as a team member to our main goal.
Over the years, I’ve gained a more complete understanding of what a Michelin or any restaurant entails from both back-of-house and front-of-house perspectives.
Interesting Fact: One of the creatures I work with most often is scallops. Hand-dived from Scotland, specifically from Orkney, scallops are fascinating creatures. They can actively move by using a jet effect created by quickly closing and opening their shells. On the edge of their shells, they have hundreds of tiny blue eyes sensitive to light, which help them perceive movement and changes in light to protect themselves from predators. Scallops are highly prized in the culinary world for their delicate, sweet flavor with a hint of ocean aroma.
Thank you for your time. I look forward to sharing more of my stories with you next time.
