{"id":6499,"date":"2020-10-08T15:36:04","date_gmt":"2020-10-08T13:36:04","guid":{"rendered":"https:\/\/www.gopay.com\/blog\/?p=6499"},"modified":"2025-06-23T14:35:39","modified_gmt":"2025-06-23T12:35:39","slug":"nejznamejsi-ceska-cukrarka-iveta-fabesova-dobry-cukrar-umi-nabidnout-emoci-a-zazitek","status":"publish","type":"post","link":"https:\/\/www.gopay.com\/blog\/nejznamejsi-ceska-cukrarka-iveta-fabesova-dobry-cukrar-umi-nabidnout-emoci-a-zazitek\/","title":{"rendered":"Nejzn\u00e1m\u011bj\u0161\u00ed \u010desk\u00e1 cukr\u00e1\u0159ka Iveta Fabe\u0161ov\u00e1: Dobr\u00fd cukr\u00e1\u0159 um\u00ed nab\u00eddnout emoci a z\u00e1\u017eitek"},"content":{"rendered":"\n

Iveta Fabe\u0161ov\u00e1 m\u00e1 na sv\u00e9m kont\u011b m\u00e1 \u00fasp\u011b\u0161nou s\u00ed\u0165 cukr\u00e1ren IF Caf\u00e9, d\u00e1le nejv\u011bt\u0161\u00ed cukr\u00e1\u0159skou akademii ve st\u0159edn\u00ed Evrop\u011b a n\u011bkolik knih o pe\u010den\u00ed. Jak\u00e9 je tajemstv\u00ed \u00fasp\u011b\u0161n\u00e9 cukr\u00e1rny a v \u010dem b\u011b\u017en\u00e9 \u010desk\u00e9 cukr\u00e1rny chybuj\u00ed?<\/p>\n\n\n\n

To v\u0161e Iveta prozradila v exkluzivn\u00edm rozhovoru pro GoPay. <\/p>\n\n\n\n\n\n\n\n

P\u016fvodn\u011b jste cukra\u0159inu nevystudovala. Po vysok\u00e9 \u0161kole jste pracovala jako mana\u017eerka ve firm\u011b. Jak jste se k cukra\u0159in\u011b dostala?<\/strong><\/p>\n\n\n\n

Mou kari\u00e9ru odstartovala televizn\u00ed sout\u011b\u017e Na no\u017ee, ale va\u0159ila a pekla jsem u\u017e d\u0159\u00edv, intenzivn\u011b na b\u011bhem studi\u00ed na vysok\u00e9 \u0161kole. Po sout\u011b\u017ei jsem je\u0161t\u011b n\u011bjakou dobu pracovala v b\u00fdval\u00e9 pr\u00e1ci, ale v\u011bd\u011bla jsem, \u017ee m\u011b to t\u00e1hne k cukra\u0159in\u011b. Kdy\u017e jsem z pr\u00e1ce ode\u0161la, za\u010dala jsem se cukra\u0159in\u011b v\u011bnovat naplno. Dod\u00e1vala jsem sv\u00e9 produkty do v\u00fdroben, pro kter\u00e9 pracoval m\u016fj mu\u017e. Takhle jsem se s n\u00edm sezn\u00e1mila a v roce 2012 jsme otev\u0159eli svou prvn\u00ed cukr\u00e1rnu v Belgick\u00e9 ulici v Praze.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Jak by va\u0161e cesta do sv\u011bta profesion\u00e1ln\u00ed cukra\u0159iny vypadala, kdybyste se nez\u00fa\u010dastnila on\u00e9 zn\u00e1m\u00e9 sout\u011b\u017ee?<\/strong><\/p>\n\n\n\n

Rozhodn\u011b by se mi za\u010d\u00ednalo o dost h\u016f\u0159e. V po\u0159adu Na No\u017ee jsem si v\u0161e mohla vyzkou\u0161et v profesion\u00e1ln\u00ed kuchyni, nav\u00edc jsem zde \u010derpala zku\u0161enosti profesion\u00e1l\u016f jako nap\u0159\u00edklad Zde\u0148ka Pohlreicha. Byla to opravdu velk\u00e1 \u0161kola, hodn\u011b jsem se d\u00edky tomu nau\u010dila.<\/p>\n\n\n\n

Dneska provozujete 4 cukr\u00e1rny. Co vlastn\u011b provoz va\u0161ich pobo\u010dek obn\u00e1\u0161\u00ed a kolik zam\u011bstn\u00e1v\u00e1te lid\u00ed?<\/strong><\/p>\n\n\n\n

M\u00e1m na starosti v\u00fdrobu, man\u017eel zase \u0159e\u0161\u00ed byznys a provozn\u00ed v\u011bci. Zam\u011bstn\u00e1v\u00e1me p\u0159es 100 lid\u00ed.<\/p>\n\n\n\n

V restaurac\u00edch, zejm\u00e9na t\u011bch michelinsk\u00fdch, panuje velmi p\u0159\u00edsn\u00fd re\u017eim, \u010dasto jsou \u0161\u00e9fkucha\u0159i ke sv\u00fdm pod\u0159\u00edzen\u00fdm hrub\u00ed a nep\u0159\u00edjemn\u00ed. Funguje to takto i v cukr\u00e1rn\u011b, kter\u00e1 zam\u011bstn\u00e1v\u00e1 100 lid\u00ed?<\/strong><\/p>\n\n\n\n

U n\u00e1s tenhle p\u0159\u00edsn\u00fd, a\u017e vojensk\u00fd re\u017eim na\u0161t\u011bst\u00ed nepanuje, od tohoto p\u0159\u00edstupu se odkl\u00e1n\u00ed u\u017e i ty michelinsk\u00e9 restaurace. Samoz\u0159ejm\u011b, \u017ee mus\u00edme m\u00edt nastavena p\u0159\u00edsn\u00e1 pravidla, co se t\u00fd\u010de pr\u00e1ce, dodr\u017eov\u00e1n\u00ed postup\u016f, apod., ale u\u017e na\u0161t\u011bst\u00ed nejsem tak hysterick\u00e1, jako jsem b\u00fdvala zeza\u010d\u00e1tku.<\/p>\n\n\n\n

Va\u0161e cukr\u00e1rny jsou v \u010cech\u00e1ch absolutn\u00edmi \u0161pi\u010dkami v oboru. V \u010dem se od v\u00e1s li\u0161\u00ed b\u011b\u017en\u00e9 \u010desk\u00e9 cukr\u00e1rny?<\/strong><\/p>\n\n\n\n

B\u011b\u017en\u00e9 cukr\u00e1rny nepou\u017e\u00edvaj\u00ed modern\u00ed technologie, neum\u011bj\u00ed si spo\u010d\u00edtat, kolik toho pot\u0159ebuj\u00ed kter\u00fd den vyrobit, nemaj\u00ed p\u0159ehled v surovin\u00e1ch. Neum\u011bj\u00ed si p\u0159esn\u011b zm\u011b\u0159it, co pot\u0159ebuj\u00ed vyrobit. Dnes se t\u0159eba pou\u017e\u00edv\u00e1 tzv. shocker, p\u0159\u00edstroj, kter\u00fd cukr\u00e1\u0159sk\u00fd v\u00fdrobek zmraz\u00ed, t\u00edm p\u00e1dem v\u00e1m v\u00fdrobek vydr\u017e\u00ed leskl\u00fd a pevn\u00fd. Cukr\u00e1rny si \u0161kod\u00ed i t\u00edm, \u017ee nab\u00edzej\u00ed des\u00edtky druh\u016f z\u00e1kusk\u016f, to se prost\u011b ned\u00e1 takhle d\u011blat, t\u0159eba v na\u0161ich cukr\u00e1rn\u00e1ch m\u00e1me v denn\u00ed nab\u00eddce n\u011bco kolem 12 druh\u016f z\u00e1kusk\u016f.<\/p>\n\n\n\n

Dal\u0161\u00edm velk\u00fdm ne\u0161varem \u010desk\u00fdch cukr\u00e1ren je, \u017ee prost\u011b ned\u011blaj\u00ed ty v\u00fdrobky dostate\u010dn\u011b kvalitn\u00ed, pou\u017e\u00edvaj\u00ed rostlinn\u00ed n\u00e1hra\u017eky m\u00edsto poctiv\u00fdch surovin, jako je m\u00e1slo, ml\u00e9ko, apod.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

A pro\u010d to tak d\u011blaj\u00ed?<\/strong><\/p>\n\n\n\n

Jednodu\u0161e jsou ty cukr\u00e1rny zvykl\u00e9 to takto d\u011blat, proto\u017ee takhle funguj\u00ed u\u017e t\u0159eba 20 let. Boj\u00ed se zkou\u0161et nov\u00e9 v\u011bci, nebo jsou pohodln\u00ed. A dal\u0161\u00ed v\u011bc\u00ed je, \u017ee nesmysln\u011b tla\u010d\u00ed cenu dol\u016f. V\u011btrn\u00edk za 20 korun prost\u011b nem\u016f\u017ee b\u00fdt kvalitn\u00ed.<\/p>\n\n\n\n

\u0158\u00edk\u00e1te, \u017ee b\u011b\u017en\u00e9 cukr\u00e1rny nefunguj\u00ed dob\u0159e po procesn\u00ed str\u00e1nce. Jak\u00e9 procesy nap\u0159\u00edklad na po\u010d\u00edt\u00e1n\u00ed surovin m\u00e1te vy a jak\u00fdm zp\u016fsobem jste se k nim dopracovali?<\/strong><\/p>\n\n\n\n

M\u00e1me celkem pokro\u010dil\u00e9 syst\u00e9my na po\u010d\u00edt\u00e1n\u00ed z\u00e1sob, ka\u017ed\u00fd den n\u00e1m syst\u00e9m spo\u010d\u00edt\u00e1, co se pot\u0159ebuje nap\u00e9ct a ud\u011blat, m\u00e1me dokonal\u00fd p\u0159ehled o stavu z\u00e1sob, surovin, apod. Jsem dost pe\u010dliv\u00e1 a m\u00e1m r\u00e1da, kdy\u017e m\u00e1m v\u0161echno evidovan\u00e9 a p\u0159esn\u011b zapsan\u00e9. Mysl\u00edm, \u017ee je to pot\u0159eba, pokud chcete fungovat profesion\u00e1ln\u011b. Denn\u011b vyrob\u00edme tis\u00edc z\u00e1kusk\u016f a je t\u0159eba, abychom m\u011bli o v\u0161em v\u00fdborn\u00fd p\u0159ehled.<\/p>\n\n\n\n

Trochu jsme na\u0165ukli cenotvorbu. Mysl\u00edte, \u017ee se cukr\u00e1rna s dra\u017e\u0161\u00edmi a kvalitn\u011bj\u0161\u00edmi z\u00e1kusky u\u017eiv\u00ed i na mal\u00e9m m\u011bst\u011b?<\/strong><\/p>\n\n\n\n

Mysl\u00edm si, \u017ee ano. I na mal\u00e9m m\u011bst\u011b se najdou lid\u00e9, kte\u0159\u00ed maj\u00ed pen\u00edze a budou si cht\u00edt p\u0159iplatit za vysokou kvalitu. Je jasn\u00e9, \u017ee n\u011bkte\u0159\u00ed lid\u00e9 k v\u00e1m nebudou chodit denn\u011b, n\u011bkdo p\u0159ijde 3kr\u00e1t za t\u00fdden, n\u011bkdo jednou t\u00fddn\u011b, n\u011bkdo jednou za m\u011bs\u00edc. Pokud ud\u011bl\u00e1te kvalitn\u00ed v\u00fdrobek, polo\u017e\u00edte jej na kr\u00e1sn\u00fd tal\u00ed\u0159ek, usm\u00edv\u00e1te se a va\u0161e cukr\u00e1rna m\u00e1 hezk\u00e9 prost\u0159ed\u00ed, lid\u00e9 k v\u00e1m chodit budou.<\/p>\n\n\n\n

Rozum\u00edm tomu dob\u0159e tak, \u017ee krom\u011b kvalitn\u00edch z\u00e1kusk\u016f mus\u00edm nab\u00edzet i n\u011bco v\u00edc, nap\u0159\u00edklad ji\u017e zm\u00edn\u011bn\u00e9 kr\u00e1sn\u00e9 prost\u0159ed\u00ed? \u017de je cukra\u0159ina vlastn\u011b o z\u00e1\u017eitku, o emoc\u00edch?<\/strong><\/p>\n\n\n\n

Dne\u0161n\u00edm trendem u\u017e nen\u00ed klasick\u00fd butikov\u00fd prodej – co\u017e znamen\u00e1, \u017ee v\u00e1m n\u011bkdo prod\u00e1 z\u00e1kusek s sebou do pap\u00edru, ale to, \u017ee si lid\u00e9 sednou do kr\u00e1sn\u00e9ho prost\u0159ed\u00ed a vydaj\u00ed se do cukr\u00e1rny jako za z\u00e1\u017eitkem. Kdy\u017e nebudete d\u011blat dob\u0159e ty v\u011bci okolo, nem\u016f\u017eete si pak za z\u00e1kusek \u0159\u00edct 60 korun. Kdy\u017e ale vytvo\u0159\u00edte wow z\u00e1\u017eitek, lid\u00e9 k v\u00e1m budou chodit r\u00e1di, hlavn\u011b si v\u00e1s doporu\u010d\u00ed mezi sebou a budou od v\u00e1s cht\u00edt z\u00e1kusky na svatbu, r\u016fzn\u00e9 oslavy, apod.<\/p>\n\n\n\n

Dobr\u00e9ho cukr\u00e1\u0159e ned\u011bl\u00e1 to, \u017ee vyrob\u00ed bezchybn\u00fd \u017eloutkov\u00fd kr\u00e9m, to je pak sp\u00ed\u0161 takov\u00fd technolog, ale l\u00e1ska k \u0159emeslu a um\u011bn\u00ed zprost\u0159edkovat emoci a z\u00e1\u017eitek.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Jak\u00e9 dal\u0161\u00ed ingredience k \u00fasp\u011bchu \u0161pi\u010dkov\u00e1 cukr\u00e1rna pot\u0159ebuje?<\/strong><\/p>\n\n\n\n

Velmi dobr\u00fd servis, kr\u00e1sn\u00e9 prost\u0159ed\u00ed a \u010distotu. Kdy\u017e v\u00e1m z\u00e1kusek serv\u00edruje pan\u00ed, kter\u00e1 se neusm\u00edv\u00e1, pr\u00e1ce ji nebav\u00ed, nav\u00edc okolo sebe nem\u00e1 \u00fapln\u011b \u010disto, na n\u00e1lad\u011b v\u00e1m to nep\u0159id\u00e1. Ne\u0159\u00edk\u00e1m, \u017ee u n\u00e1s jsme \u00fapln\u011b dokonal\u00ed, jsme prost\u011b jen lid\u00e9 a tak\u00e9 d\u011bl\u00e1me chyby, ale v t\u011bch z\u00e1kladn\u00edch v\u011bcech ta cukr\u00e1rna prost\u011b mus\u00ed \u0161lapat a fungovat.<\/p>\n\n\n\n

Z\u00e1kazn\u00edci tedy ch\u00e1pou, \u017ee kvalitn\u00ed z\u00e1kusek nem\u016f\u017ee st\u00e1t 20 korun? Jak se v\u00e1m da\u0159\u00ed je edukovat?<\/strong><\/p>\n\n\n\n

\u0158ekla bych, \u017ee dnes u\u017e to ch\u00e1pou mnohem v\u00edce ne\u017e p\u0159ed lety. Dnes maj\u00ed lid\u00e9 doslova hlad po \u0161pi\u010dkov\u00fdch restaurac\u00edch, dobr\u00fdch podnik\u016f vznik\u00e1 cel\u00e1 \u0159ada, hlavn\u011b v Praze. Lid\u00e9 zkr\u00e1tka p\u0159em\u00fd\u0161lej\u00ed nad t\u00edm, co jed\u00ed, cht\u011bj\u00ed kvalitu a um\u00ed ji ocenit. Hodn\u011b v tomhle sm\u011bru pro \u010deskou gastronomii ud\u011blal pan Pohlreich, d\u00edky jeho po\u0159ad\u016fm se o j\u00eddlo zaj\u00edm\u00e1 \u010d\u00edm d\u00e1l v\u00edce lid\u00ed. Zeza\u010d\u00e1tku to ale tak snadn\u00e9 nebylo, ob\u010das se stalo, \u017ee k n\u00e1m lid\u00e9 p\u0159i\u0161li, koukli na ceny, \u0159ekli n\u00e1m n\u011bco o\u0161kliv\u00e9ho a ode\u0161li.<\/p>\n\n\n\n

V\u00e1\u017en\u011b? A jak jste s t\u011bmito z\u00e1kazn\u00edky bojovali?<\/strong><\/p>\n\n\n\n

V\u017edy jsem lidem, kter\u00e9 odradila cena, dala s sebou dva t\u0159i z\u00e1kusky na ochutn\u00e1n\u00ed do krabi\u010dky a \u0159ekla jim, a\u0165 n\u00e1m z\u00edtra p\u0159ijdou \u0159\u00edct, jak jim chutnalo. Nikdy se nestalo, \u017ee by k n\u00e1m pak n\u011bkdo p\u0159i\u0161el a \u0159ekl, \u017ee mu na\u0161e z\u00e1kusky nechutnaly.<\/p>\n\n\n\n

Co dne\u0161n\u00ed trendy ve v\u00fd\u017eiv\u011b, jako nap\u0159\u00edklad sugarfree strava, veganstv\u00ed, a podobn\u011b? Nab\u00edz\u00edte takov\u00e9 produkty i ve va\u0161em sortimentu?<\/strong><\/p>\n\n\n\n

J\u00e1 se p\u0159izn\u00e1m, \u017ee nejsem moc fanou\u0161kem m\u00f3dn\u00edch trend\u016f v j\u00eddle, jako je seversk\u00e1 strava, veganstv\u00ed, makrov\u00fd\u017eiva, a dal\u0161\u00ed. Podle m\u011b je d\u016fle\u017eit\u00e9 hl\u00eddat si mno\u017estv\u00ed j\u00eddla, kter\u00e9 sn\u00edm a zda je dostate\u010dn\u011b kvalitn\u00ed. P\u00e1rkr\u00e1t v \u017eivot\u011b jsem ochutnala raw a sugarfree z\u00e1kusky, ale v\u017edy jsem v nich c\u00edtila ty n\u00e1hra\u017eky. Ob\u010das se stane, \u017ee n\u00e1m n\u011bkdo nap\u00ed\u0161e, \u017ee chce od n\u00e1s vegansk\u00fd z\u00e1kusek, ale j\u00e1 takhle prost\u011b nepe\u010du.<\/p>\n\n\n\n

Vych\u00e1z\u00edme vst\u0159\u00edc, co se t\u00fd\u010de potravinov\u00fdch intoleranc\u00ed a alergi\u00ed. Nab\u00edz\u00edme bezlepkov\u00e9 dezerty, takov\u00fd bezlepkov\u00fd korpus se d\u00e1 up\u00e9ct celkem snadno. Bez mouky se to je\u0161t\u011b d\u00e1, ale jinak m\u016fj n\u00e1zor je, \u017ee bez m\u00e1sla a vajec se \u0161pi\u010dkov\u00fd z\u00e1kusek neobejde.<\/p>\n\n\n\n

\u0158\u00edkala jste, \u017ee zeza\u010d\u00e1tku v\u00e1m z hlediska marketingu fungovalo doporu\u010den\u00ed mezi lidmi. Jak to m\u00e1te dneska? Spolupracujete nap\u0159\u00edklad s influencery nebo foodbloggery?<\/strong><\/p>\n\n\n\n

Kdy\u017e jsme za\u010d\u00ednali, lid\u00e9 se o n\u00e1s opravdu dozv\u011bd\u011bli \u0161eptandou, dneska bych \u0159ekla, \u017ee nejl\u00edp funguj\u00ed soci\u00e1ln\u00ed s\u00edt\u011b. Lid\u00e9 na\u0161e z\u00e1kusky a prost\u0159ed\u00ed vid\u00ed na fotk\u00e1ch a vide\u00edch na Instagramu. Co se t\u00fd\u010de influencer\u016f, o n\u00e1s se v\u00ed, \u017ee s n\u00e1mi spolupracuje Leo\u0161 Mare\u0161. Tak\u00e9 m\u00e1me dnes ji\u017e legend\u00e1rn\u00ed z\u00e1kusky, kter\u00e9 jsou velmi zn\u00e1m\u00e9, t\u0159eba citron (\u0161lehan\u00e1 ganache s citronov\u00fdm freshem, obalen\u00e1 b\u00edlou \u010dokol\u00e1dou).<\/p>\n\n\n\n

Krom\u011b cukr\u00e1ren provozujete i cukr\u00e1\u0159skou akademii. Jak v\u00e1s napadlo si otev\u0159\u00edt akademii?<\/strong><\/p>\n\n\n\n

Nav\u0161t\u00edvila jsem cukr\u00e1\u0159sk\u00fd kurz u slavn\u00e9ho cukr\u00e1\u0159e C\u00e9drica Groleta ve Francii a stra\u0161n\u011b m\u011b to zklamalo. Nebylo tam hezk\u00e9 prost\u0159ed\u00ed, celkov\u011b to prost\u011b neodpov\u00eddalo t\u00e9 \u00farovni, jakou C\u00e9dric disponuje. Tak jsem si \u0159ekla, \u017ee bych mohla zalo\u017eit podobnou akademii u n\u00e1s, ale mnohem lep\u0161\u00ed.<\/p>\n\n\n\n

Dneska vzd\u011bl\u00e1v\u00e1me 3 skupiny – profesion\u00e1ly v oboru, pak amat\u00e9ry (v\u010detn\u011b lid\u00ed, co nikdy nic neupekli) a d\u011bti.<\/p>\n\n\n\n

A s k\u00fdm se v\u00e1m p\u0159i kurzech pracuje l\u00e9pe, s d\u011btmi, nebo dosp\u011bl\u00fdmi?<\/strong><\/p>\n\n\n\n

Mus\u00edm \u0159\u00edct, \u017ee d\u011bt\u00ed jsem se zeza\u010d\u00e1tku ob\u00e1vala, m\u00e1m r\u00e1da \u010distotu a nesn\u00e1\u0161\u00edm, kdy\u017e n\u011bco nem\u00e1 \u0159\u00e1d, ale p\u0159\u00edjemn\u011b m\u011b p\u0159ekvapily, jak jsou u\u010denliv\u00e9. D\u011bti mnohem rad\u0161i zkou\u0161ej\u00ed nov\u00e9 v\u011bci, neboj\u00ed se v\u00fdzev, p\u0159\u00edpadn\u00fd ne\u00fasp\u011bch je neodrad\u00ed. Dosp\u011bl\u00ed se nezdaru ob\u00e1vaj\u00ed mnohem v\u00edce, boj\u00ed se, \u017ee nebudou perfektn\u00ed a \u017ee n\u011bco nezvl\u00e1dnou.<\/p>\n\n\n\n

Ned\u00e1 mi to a zept\u00e1m se na oblig\u00e1tn\u00ed ot\u00e1zku – jak\u00fd dopad m\u011bla na va\u0161e aktivity jarn\u00ed vlna koronaviru?<\/strong><\/p>\n\n\n\n

No, zpo\u010d\u00e1tku to moc fajn nebylo. Lid\u00e9 se stra\u0161n\u011b b\u00e1li, byli hodn\u011b opatrn\u00ed. Prvn\u00edch 14 dn\u00ed jsme m\u011bli \u00fapln\u011b zav\u0159eno, pak jsme nastartovali online prodej a u\u017e to bylo lep\u0161\u00ed. Lid\u00e9 si objedn\u00e1vali z\u00e1kusky online a my jim je dovezli, \u0161lo to docela dob\u0159e. Na b\u011b\u017en\u00fd obrat jsme se sice nedostali, ale i tak byl o z\u00e1kusky st\u00e1le z\u00e1jem.<\/p>\n\n\n\n

Mus\u00edm ale \u0159\u00edct, \u017ee se lid\u00e9 zase za\u010d\u00ednaj\u00ed b\u00e1t chodit do kav\u00e1ren a restaurac\u00ed, z \u010deho\u017e je mi up\u0159\u00edmn\u011b smutno. Panika v lidech je bohu\u017eel c\u00edtit a podle m\u011b to nen\u00ed dob\u0159e.<\/p>\n\n\n\n

Vra\u0165tme se k va\u0161im cukr\u00e1\u0159sk\u00fdm za\u010d\u00e1tk\u016fm. Jak n\u00e1ro\u010dn\u00e9 bylo otev\u0159\u00edt si cukr\u00e1rnu?<\/strong><\/p>\n\n\n\n

Velmi n\u00e1ro\u010dn\u00e9, jak \u010dasov\u011b, tak finan\u010dn\u011b. Abych trochu uk\u00e1zala rozd\u00edl mezi n\u00e1mi a b\u011b\u017enou cukr\u00e1rnou, tak kdy\u017e si chcete dneska otev\u0159\u00edt cukr\u00e1rnu, pot\u0159ebujete tak 1 milion korun. Kdy\u017e jsme v roce 2012 otev\u00edrali my, st\u00e1lo n\u00e1s to 13 milion\u016f. Asi si dovedete p\u0159edstavit, \u017ee tam byly velk\u00e9 investice do drah\u00fdch stroj\u016f, technologi\u00ed, prostor\u016f, apod. Ale za\u010dalo se n\u00e1m da\u0159it a do 2 let jsme v\u0161echny p\u016fj\u010den\u00e9 pen\u00edze splatili.<\/p>\n\n\n\n

Co byste tedy poradila lidem, kte\u0159\u00ed si cht\u011bj\u00ed cukr\u00e1rnu otev\u0159\u00edt?<\/strong><\/p>\n\n\n\n

A\u0165 to ned\u011blaj\u00ed (sm\u00edch). Je to fakt stra\u0161n\u011b n\u00e1ro\u010dn\u00e9, stoj\u00ed to spoustu pen\u011bz, \u010dasu i od\u0159\u00edk\u00e1n\u00ed. Nap\u0159\u00edklad \u017een\u00e1m \u0159\u00edk\u00e1m, a\u0165 si dob\u0159e rozmysl\u00ed, jestli cht\u011bj\u00ed v\u00e9st cukr\u00e1rnu, nebo m\u00edt rodinu, skloubit oboje dohromady je stra\u0161n\u011b t\u011b\u017ek\u00e9, leda \u017ee by m\u011bli v rodin\u011b n\u011bkoho, kdo by jim s podnik\u00e1n\u00edm pom\u00e1hal. J\u00e1 m\u00e1m \u0161t\u011bst\u00ed, \u017ee podnik\u00e1me spokle\u010dn\u011b s man\u017eelem a \u017ee on \u0159\u00edd\u00ed spoustu v\u011bc\u00ed. Ne\u017e jsme otev\u0159eli prvn\u00ed pobo\u010dku, byla jsem t\u011bhotn\u00e1, v 9. m\u011bs\u00edci, ale musela jsem v\u0161echno za\u0159\u00eddit, stoupnout si prost\u011b k troub\u011b a stolu a pracovat. \u010casto se v\u00e1m tak\u00e9 stane, \u017ee v\u00e1m onemocn\u00ed zam\u011bstnanec a vy mus\u00edte vz\u00edt sm\u011bnu m\u00edsto n\u011bj, i kdy\u017e m\u00e1te mal\u00e9 d\u011bti a nem\u00e1te je kam d\u00e1t. Na va\u0161i situaci se z\u00e1kazn\u00edk nept\u00e1, mus\u00edte prost\u011b fungovat.<\/p>\n\n\n\n

D\u016fle\u017eit\u00e9 je vydr\u017eet a p\u0159eklenout i \u0161patn\u00e1 obdob\u00ed. Hlavn\u011b zeza\u010d\u00e1tku to nep\u016fjde samo a bude to v\u00fdzva. Byla jsem u rozjezdu cukr\u00e1ren nap\u0159. v Uhersk\u00e9m Hradi\u0161ti, nebo Ro\u017enov\u011b pod Radho\u0161t\u011bm a majitel\u016fm radila, a\u0165 vydr\u017e\u00ed a a\u0165 to nevzd\u00e1vaj\u00ed. Kdy\u017e si budete st\u00e1t za sv\u00fdm a podnikat z l\u00e1sky k \u0159emeslu, budete vytrval\u00ed a poctiv\u00ed, \u00fasp\u011bch a s n\u00edm i pen\u00edze se dostav\u00ed.<\/p>\n\n\n\n

Um\u00edte si p\u0159edstavit, \u017ee byste dneska d\u011blala n\u011bco jin\u00e9ho?<\/strong><\/p>\n\n\n\n

Ne, d\u011blat n\u011bco jin\u00e9ho bych asi nemohla. Cukra\u0159ina m\u011b bav\u00ed, napl\u0148uje a v oboru se vid\u00edm i do budoucna. Mysl\u00edm, \u017ee to takhle m\u00e1m v sob\u011b odmali\u010dka. Bav\u00ed m\u011b nov\u00e9 v\u00fdzvy, chci lidem nab\u00edzet nev\u0161edn\u00ed gastronomick\u00e9 z\u00e1\u017eitky, d\u00edky kter\u00fdm se budou c\u00edtit p\u0159\u00edjemn\u011b. Proto jsme ned\u00e1vno odstartovali n\u00e1\u0161 nov\u00fd po\u010din, brunch na lodi. Jedn\u00e1 se o 4 hodinovou plavb\u011b po Vltav\u011b v Praze, mezit\u00edm ochutn\u00e1te asi 10 r\u016fzn\u00fdch chod\u016f a je to super.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Iveto, moc v\u00e1m d\u011bkuji za velmi p\u0159\u00edjemn\u00fd a inspirativn\u00ed rozhovor. Douf\u00e1m, \u017ee u\u017e brzy se dostanu do Prahy a ochutn\u00e1m n\u011bjak\u00e9 va\u0161e dobroty.<\/strong><\/p>\n\n\n\n

I j\u00e1 v\u00e1m moc d\u011bkuji a p\u0159eji v\u00e1m p\u011bkn\u00fd den.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Iveta Fabe\u0161ov\u00e1 <\/h2>\n\n\n\n

Zakladatelka a majitelka \u00fasp\u011b\u0161n\u00e9 s\u00edt\u011b cukr\u00e1ren IF Caf\u00e9<\/a>. Pat\u0159\u00ed mezi absolutn\u00ed \u0161pi\u010dku v oboru a nejzn\u00e1m\u011bj\u0161\u00ed tv\u00e1\u0159e \u010desk\u00e9 cukra\u0159iny. V roce 2010 se z\u00fa\u010dastnila popul\u00e1rn\u00ed kucha\u0159sk\u00e9 sout\u011b\u017ee Na no\u017ee. D\u00edky t\u00e9to zku\u0161enosti pak odstartovala kari\u00e9ru v cukra\u0159in\u011b. Vedle cukr\u00e1ren provozuje tak\u00e9 cukr\u00e1\u0159skou akademii IPPA a po\u0159\u00e1d\u00e1 brunche na pra\u017esk\u00e9 v\u00fdletn\u00ed lodi Grand Bohemia. Je autorkou n\u011bkolika knih o pe\u010den\u00ed, jej\u00edm nejnov\u011bj\u0161\u00edm po\u010dinem je letos vydan\u00e1 kniha V\u0161e sladk\u00e9. <\/p>\n","protected":false},"excerpt":{"rendered":"

Iveta Fabe\u0161ov\u00e1 m\u00e1 na sv\u00e9m kont\u011b m\u00e1 \u00fasp\u011b\u0161nou s\u00ed\u0165 cukr\u00e1ren IF Caf\u00e9, d\u00e1le nejv\u011bt\u0161\u00ed cukr\u00e1\u0159skou akademii ve st\u0159edn\u00ed Evrop\u011b a n\u011bkolik knih o pe\u010den\u00ed. Jak\u00e9 je tajemstv\u00ed \u00fasp\u011b\u0161n\u00e9 cukr\u00e1rny a v \u010dem b\u011b\u017en\u00e9 \u010desk\u00e9 cukr\u00e1rny chybuj\u00ed? To v\u0161e Iveta prozradila v exkluzivn\u00edm rozhovoru pro GoPay.<\/p>\n","protected":false},"author":8,"featured_media":6506,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"coauthors":[13],"class_list":["post-6499","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pripadove-studie-rozhovory-gopay"],"acf":[],"yoast_head":"\nNejzn\u00e1m\u011bj\u0161\u00ed \u010desk\u00e1 cukr\u00e1\u0159ka Iveta Fabe\u0161ov\u00e1: Dobr\u00fd cukr\u00e1\u0159 um\u00ed nab\u00eddnout emoci a z\u00e1\u017eitek | GoPay blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gopay.com\/blog\/nejznamejsi-ceska-cukrarka-iveta-fabesova-dobry-cukrar-umi-nabidnout-emoci-a-zazitek\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nejzn\u00e1m\u011bj\u0161\u00ed \u010desk\u00e1 cukr\u00e1\u0159ka Iveta Fabe\u0161ov\u00e1: Dobr\u00fd cukr\u00e1\u0159 um\u00ed nab\u00eddnout emoci a z\u00e1\u017eitek | GoPay blog\" \/>\n<meta property=\"og:description\" content=\"Iveta Fabe\u0161ov\u00e1 m\u00e1 na sv\u00e9m kont\u011b m\u00e1 \u00fasp\u011b\u0161nou s\u00ed\u0165 cukr\u00e1ren IF Caf\u00e9, d\u00e1le nejv\u011bt\u0161\u00ed cukr\u00e1\u0159skou akademii ve st\u0159edn\u00ed Evrop\u011b a n\u011bkolik knih o pe\u010den\u00ed. 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To v\u0161e Iveta prozradila v exkluzivn\u00edm rozhovoru pro GoPay.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gopay.com\/blog\/nejznamejsi-ceska-cukrarka-iveta-fabesova-dobry-cukrar-umi-nabidnout-emoci-a-zazitek\/\" \/>\n<meta property=\"og:site_name\" content=\"GoPay blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/gopay.cz\" \/>\n<meta property=\"article:published_time\" content=\"2020-10-08T13:36:04+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-06-23T12:35:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gopay.com\/blog\/wp-content\/uploads\/2020\/10\/iveta_fabe\u0161ov\u00e1_cover.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1125\" \/>\n\t<meta property=\"og:image:height\" content=\"741\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jan Vodi\u010dka\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" 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