You are the first Slovak ambassador for Becherovka. How did you get into that role?
Since I had never worked professionally with alcohol, I sometimes wonder myself. (laughs) I come from Banská Bystrica. I studied at a hospitality school, represented it in competitions and completed practical placements. That gave me a foundation and helped me build a real appreciation for the craft. After finishing school, I was sitting in my favourite venue one day and asked a friend, “What should I do next with my life?” Shortly afterwards, she sent me a link saying that Becherovka was looking for an ambassador, and it caught my attention. As I read the requirements line by line, I kept thinking, “That is me!” So I went for it. After three demanding rounds of interviews, they chose me. I value the opportunity and approach it with respect, as both a major challenge and a joy, because it is hardly a job everyone has.
Could you briefly explain what your work as a brand ambassador involves?
On one side, it is marketing and PR: communicating with venues, building new relationships and representing the brand. It helped enormously that I earned extra money as an event host while at school. That taught me communication and public speaking, which are very useful now. On the other side, it involves educating the bar community through the Bohemian Bar Club, which has three levels: Class, Session and Spa. I personally lead the first, inviting bar staff from barbacks to managers to explore Becherovka’s history and production, simple drinks made with it, and ways to offer their customers something more.
I know you are launching the Meatlovers project, which has been quite successful in the neighbouring Czech Republic. Could you tell us more?
Yes, we are currently in the first phase. We have selected around 30 venues across Slovakia and are beginning to work with them. They are mostly modern places visited by young working adults, with a focus on well-prepared meat dishes: quality steaks, burgers, hot dogs, ribs and so on. We want to work with and support them, bringing together good meat and Becherovka. A customer orders a good meal and receives a complimentary shot of Becherovka as a bonus. We hope to educate people a little, too. I think Becherovka is well known but not always fully appreciated. It has a tradition spanning more than 200 years and is known around the world, yet here at home it is often taken for granted.
What do you think about the future of Slovak hospitality schools and the large number of young Slovaks moving abroad?
I was lucky that my practical instructor sent me to competitions and supported me because she could see my drive. One problem I see is that schools work too little with industry professionals: people who have already achieved something and could inspire and motivate students. Young people need to understand how much attitude matters, and that there is plenty they can achieve here, too. I personally know many successful Slovaks who have given up on neither hospitality nor Slovakia. Many young people say they do not see their future in Slovakia. I think there is always more to learn, something new to create, a place to find and a chance to excel in your field, as long as you love what you do.
