Meet Michal Dojčák – Our TÖUFOOD Expert
It wasn’t that long ago when we added the products of TÖUFOOD to our e-shop.
The brand hails from Barcelona, and its main mission is to push the boundaries of everyday gastronomy through a scientific and technical approach.
The company focuses on developing, researching, and distributing modern gastronomic solutions – from enzymes, texturizing agents, and raw materials to cutting-edge equipment for molecular and experimental cuisine.
As an educational platform at heart, we knew it was only a matter of time before bringing this brand to Slovakia.
We actively work with their products – through new recipes and features exploring what enzymes really are and how they can be used.
Those who already work with enzymes will tell you it’s no rocket science.
They lie.
Just so you know.
Mastering enzymes is anything but easy – unless you have someone crazy enough to dive deep into it.
Someone who studies how lipase breaks down fats into smaller molecules and what free fatty acids and glycerol actually are… after finishing a double shift behind the bar.
A madman constantly chasing new ideas and techniques to elevate his drinks.
Someone who still finds time to share that knowledge with his peers – so that even a bar in the far east of Slovakia can have a truly modern cocktail menu.
At The Cocktail Balance, we managed to find one such person.
This isn’t another article about enzymes.
This is the introduction of our TÖUFOOD expert – Michal Dojčák.
Michal graduated from a private art university, and during his studies worked in a small French restaurant in the heart of Bratislava.
Back in 2015, he had no idea that the combination of art and bartending would become his destiny – a bond that would shape his entire career.
Over the years, he rose to become Head Bartender at Sky Bar & Restaurant, where he truly showed his potential.
Not only did he design several cocktail menus – he illustrated them all himself.
His passion for creativity and challenge eventually led him to enter the world’s most prestigious bartending competition – Diageo World Class.
It took him four attempts to win the Slovak final, but in 2024, he placed 13th in the world.
There are people who, after such a success, would say: “I’ve done enough. Time to become a manager.”
But not Michal.
Quite the opposite.
Through his work, he wants to put Slovakia on the global gastronomic map and share his knowledge with the next generation – or at least with those who care enough to ask.
As Albus Dumbledore would probably say in a parallel universe:
“Help with enzymes will always be given to those who ask for it.”
If we were to describe how Michal works, let’s take a pear as an example.
A regular bartender sees a pear, slices it thinly, and uses it as garnish.
But not Michal.
He sees juice – clarified with pectinase enzyme – to which he adds mallow acid and coconut sugar.
Before that, he’ll research the pear variety, where it comes from, and when it’s in season.
He doesn’t do it to boost The Cocktail Balance’s e-shop sales.
He does it simply because he loves it.
(Hand on heart – how many people today can truly say they love what they do?)
Every ingredient he touches, he tries to break down into its smallest possible form – as if splitting an atom.
That curiosity led him to explore enzymes naturally present in ingredients, unlocking their full potential.
That’s why we know Michal Dojčák is the right man for the job.
As a TÖUFOOD Expert, he’s got big plans with this Barcelona-based brand: new recipes, behind-the-scenes videos, and educational pieces on how to use enzymes properly.
Michal proves that passion for your craft always matters – and that there’s always something new to learn.
P.S. Our TÖUFOOD expert is, without a doubt, a huge inspiration for anyone eager to explore new techniques and ingredients.
And since we mentioned it – you can find all the products right here.
