The Prague located in Toronto’s Queen West community has been serving authentic European cuisine for almost 40 years.

For almost 40 years, The Prague has been serving Toronto’s Queen West community with its authentic European cuisine. With specialities like schnitzel, goulash, dumplings, various sausages, soups, salads, and pastries, it has become the place for hearty home cooked meals. The eatery is now in the hands of the third generation of the Kral family. Here’s a featured interview with Executive Chef and Owner Tom Kral.

What inspires you to cook?

I have a passion for creating. Like artists, chefs use ingredients like paint to create their masterpiece. I’ve also always been kind of an extremist, and in the kitchen there can be a lot of pressure at times and you need to be speedy… you can say my days are never boring. I could never have a desk job, I was always good with my hands. There is a certain attraction that I have with food, it must be the idea that we are what we eat. I also like that food is social; it connects and brings people together.

Executive Chef & Restaurateur Tom Kral

What is your favorite thing about your job?

I love the variety in my day, it’s never boring. I do love to be in the kitchen but there are a many other responsibilities that I have which challenge me. Another big favourite is catering corporate/media events, it‘s amazing the people you meet through food. There are lot’s opportunities that I’ve had from catering’s and every event is different. You must adapt yourself into these situations.

What do you think is most important about your job?

To keep the quality high is very important. As soon as it slips just a bit you will soon find this will result in many other problems, almost like a domino effect.

Who are your most frequent customers?

This is a hard question, it’s whoever likes to eat and knows what good food is. Toronto is a multicultural city so we have multicultural customers, although Czech’s do frequent the restaurant too.

What do you see in your future?

I am a simple man. I do not need any extra responsibilities and I’m happy with what I have. There are many opportunities that I can have but it would really burn me out and would feel to loose quality on what I do now.

What expectations do you have of yourself?

Very high. I’m always pushing myself in different ways, learning new skills, thinking what needs to be fixed. The only problem is there isn’t enough hours in the day.

What’s your favourite dish?

Svickova. This is a medieval dish that takes some time to make, but it’s worth it. Basically it’s pickled beef, and it’s best to use the sirloin cut. First you prepare a brine infused with clove, lemon & peppercorns, bring this to a boil then submerge the beef into the liquid for a week. Second, remove the beef and sear in a large braising pan, then add a variety of root vegetables to brown. Place all ingredients into the oven with a lid until the meat is tender.
Third, remove the beef and pure the vegetables with the brine. Season with mustard, cream and a touch of sugar for balance. Fourth, slice the beef and serve with the sauce and dumplings, we call them knedlik in Czech. You can add a dollop of lingonberries and whipped cream on top for an extra touch.

What’s your favourite drink?

Beer! Since I am Czech this is a no brainer, although I do love my cocktails. An old friend of mine opened one of the finest cocktail bars in the world right here in Toronto called Barchef. My favourite there is the molecular absinth cocktail called Van Gogh’s Downfall. This concoction of absinth, orgeat, orange blossom water, lemon rind, clove and star anise syrup makes me see green fairies after a few.

One day when you have your own children, do you think they will take over the business?

It’s very hard for me to answer this question, who knows what the future of the city will be and a big question is if they will have interest in the business. You cannot force somebody into doing something they do not want them to do, so if it happens that they are interested then I will not stop their dreams.

—————————————————————————————————————————————————————

The Prague
638 Queen Street West
Toronto, ON
M6J 1E4
Tel: (416) 504-5787
http://www.theprague.ca

Related posts:

1. Chef András Hernádi to host Hungarian cooking workshop in New York

Chefs at work at the Prague Food Festival in the Czech Republic.

Attention foodies and international travelers!

The Prague Food Festival is happening on May 29–31 in the Czech Republic. The three-day celebration features the culinary skills of top chefs in the Czech Republic, local and exotic delicacies by over 30 restaurants, along with a variety of cooking and food demonstrations.

There will also be a selection of Brazilian, French, Japanese, Mediterranean Kosher and Thai specialties.

As well, the festival will also be hosting the 2009 Nestlé Asparagus Cup on Sunday May 31, the second year of this successful competition for professional chefs. Visitors to the festival will be able to sample a broad range of asparagus dishes and see the uniqueness of this spring vegetable with its health effects.

For more information and tickets, visit the Prague Food Festival website.

No related posts.