After graduation Barbora Moučková spent several years honing her skills at restaurants, before she joined the team at MU’s Accommodation and Catering Services. She has had a variety of roles in over twenty years. “I still like it and I would not like it any other way,” she says.
Were you happy about the award?
I was happy to learn that the university acknowledge our work, especially with respect to event catering. Event catering is considered the icing on a cake; with the cake being the general daily services. I do not see the award as the acknowledgement of my work but the efforts of the entire team.
What was your journey to a university canteen like?
After high school graduation I worked at restaurants for several years; initially as a server but eventually rose in the ranks to positions in organisation and operations management. In 2004 I found out about a vacancy with the ACS. It was an office job first but ultimately I became the head of the Vinařská canteen.
What makes the work at university canteens specific?
It is certainly different from the private sector. University canteens entail a certain level of certainty for sure, but at the same time you must be very flexible because sometimes changes happen and you must respond to them. My previous restaurant experience taught me to stay calm even under the pressure of these changes. That being said, this job is never stereotypical. Different dishes every day, and every social event is unique too.
What is the greatest challenge of major university canteen operations?
The human factor management; I have 23 people working for me at Vinařská from chefs to cooks to kitchen hands to accountants or cleaners. You cannot just bark orders, you need empathy and the ability to consider things that can affect their performance.
How did your operations change post covid?
After 2020 dining habits changed and prices rose rapidly. We saw a significant decrease in patronage. We bounced back a bit but I think we will never get back to the pre-covid numbers. A new wave of changes occurred two years ago when Vinařská became the sole kitchen were all meals are actually cooked before they are distributed to individual canteens. That being said, the menu was streamlined and now we cook five basic dishes a day.
How many portions do you cook on a daily basis?
It depends on the time of the year; it is different during the regular year, during the exam month or during breaks. Generally speaking, one thousand portions a day, but there are times of the year when it can increase to two thousand.
The university acknowledged your efforts in the area of event catering and refreshments. What does catering for the university’s events entail?
Seventy-five percent of our event catering services is provided directly for university-level events – academic ceremonies, conferences, seminars or other one-off events like corporate teambuilding or garden parties. In addition to those, we are regularly hired by third-party clients, typically institutions like the Police of the Czech Republic, the Brno Municipal Police or the Office of the Public Defender. The demand is high and we are forced to respectfully decline other orders because we would not be able to satisfy them. Our primary mission is cooking for students.
What can you cook for social gatherings and similar events?
We can prepare cold menus as well as hot and cooked ones. We can satisfy just about any request. Bowls of fried steaks are a huge hit, as are cold platters, cheese variations, canapés or bowls of fresh fruits. We even have our own in-house dessert and cake production facility.
What is your most favourite dish?
I am sure my taste buds will be very similar to those of most of our customers’. The classics will never disappoint, like our traditional fried steak (smažený řízek) or sirloin with cream sauce (svíčková). Sometimes even vegetarian dishes can be a pleasant surprise, such as the trendy pumpkin curry or saffron risotto.