Krzysztof Omyła
A bioanalyst chemist by profession, graduated from the Silesian University of Technology, a chef by passion. He currently works at the U Kelnerów restaurant in Zabrze. He loves to prepare pasta and risotta which are the basis of Italian cuisine, inspired by travels, magazines and culinary books.
He prepares for you traditional Italian cuisine dishes in her own edition, which he composes in an Italian restaurant, where the menu changes seasonally and a lot of work is put into each served dish, from preparing her own pasta to desserts.
Classes:
| Apr 2025 | ||||||
|---|---|---|---|---|---|---|
| S | M | T | W | T | F | S |
| 30 | 31 | 1 | 2 | 3 | 4 | 5 |
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 | 1 | 2 | 3 |
Kategorie:
Tagi:
święta, zupa, wino, wine, wina, wietnam, whisky, wegetariański, wege, warzywa, torty, tort, tarty, tajska, słodycze, sushi, steki, stek, steak, sery, sałatka, sahara, ryż, ryby, ryba, pizza, piwo, pierogi, pierniki, piernik, pierniczki, pieczywo, pavlova, pasta, paleo, pad tai, owoce morza, owoce, mąka, mięso, mięsko, meksyk, makaroniki, makaron, lukier królewski, lukier, lody, kuchnia włoska, kuchnia tajska, kuchnia portugalska, kremy słodkie, krem, kawa, kasza, japonia, jagodzianka, hummus, herbata, grill, francuskie, egzotyka, dzieci, drożdżowe, dladzieci, dieta, dekoracja, degustacja, czekolada, curry, cup cakes, cukrzyca, ciasto drożdżowe, ciasta, chleb, cheese, cake pops, bułki, burgery, burger, bliski wschód, biszkopt, beza, bez glutenu, bagietka, babki, babeczki, azja, ameryka,