Hellishly good food in a box: Jakub Reichman on life after the competition, chaos on the plate, and cooking for thousands of people

Most people know him as a fighter from the TV competition Hell’s Kitchen, where, under the pressure of cameras and the guidance of judge Jan Punčochář, he showed that he isn't afraid of a challenge. But above all, Jakub Reichman is a chef with a huge heart, humility, and a clear opinion on what makes good food. No unnecessary frills, just honest flavor that will knock your socks off.

He brought his special Hell’s Menu, energy, and unmistakable style to the Yes Krabičky kitchen. In our interview, he reveals the difference between television "hell" and the reality of a large-capacity kitchen, what he eats when no one is looking, and why he originally wanted to be a mechanic.

Kuba, let’s start at the beginning. When did your passion for cooking actually wake up? Was it a childhood dream?

Jakub laughs and shakes his head: "Look, not since childhood at all. I always wanted to be a mechanic." It was actually pragmatic advice from his mom that got him to the stove. "She put me in culinary school saying that people will always be eating and I’d be in the warmth," he recalls. While school itself didn't interest him much, once he got into practice, everything changed. "I really enjoyed the kitchen internship, and over time, I fell in love with this profession," he admits.

The whole of the Czech Republic got to know you thanks to Hell’s Kitchen. Has your life changed since winning?

"A lot has changed, but I try to keep my feet on the ground," Jakub says honestly. Fans recognize him on the street, write to him, and cheer him on, which he appreciates, but fame hasn't gone to his head. "Inside, I’m still the same Kuba who would rather go to the kitchen than walk a red carpet. Fame is a nice bonus, but it's not the reason why I do this," he explains.

What is the biggest difference between cooking in a TV competition and cooking at Yes Krabičky? Where did you sweat more?

According to Jakub, they are two completely different worlds. "In Hell’s Kitchen, you’re constantly on the edge—cameras everywhere, time, stress, and authority breathing down your neck," he describes the TV reality. "In Yes Krabičky, the pressure is different, but no less intense. You know you’re cooking for thousands of people who will be eating this at home, at work, every day. It’s no longer about a show; it’s about consistency, flavor, and responsibility," he says, comparing the two environments.

You have a reputation as a chef who isn't afraid of challenges. But is there anything you would never put in your mouth?

"Never say never, but I’d have a very hard time dealing with some extreme fermentations or, say, an embryo in an egg," he admits. He likes tasting new things, but as he says himself: "It has to make sense.".

When someone says “The Culinary Signature of Jakub Reichman,” what should we imagine?

"Probably flavor. I like dishes that are understandable yet bold," he answers without hesitation. He doesn't look for unnecessary complexity on the plate. "I don't chase unnecessary chaos on the plate; I’d rather have someone say, 'Yeah, this is damn good'," he describes his philosophy.

What do you do when you’re not cooking? How do you switch off?

Even a chef needs to recharge their batteries sometimes. Jakub’s recipe for relaxation is simple: "I try to switch off. I spend time with family and friends, I like to go out for good food, play darts, and sometimes just sit over a beer and not solve anything," he describes his free time.

And hand on heart: when you come home completely wiped out, what is your "guilty pleasure"?

Would you expect some specialty? No way. "Just ordinary things. Like a good roll with butter and ham or quality fast food," Jakub laughs. "When you’re in the kitchen all day, simplicity is sometimes the greatest luxury," he adds.

How did you like it in the Yes Krabičky kitchen?

After his experience in restaurants, the Yes Krabičky facility was a big surprise for Jakub. "Honestly, I was surprised by how professional the whole facility is. A huge kitchen, brilliantly set-up processes, and above all, great people," he praises the team. At the same time, he adds an important observation: "It’s not a food factory, but a kitchen with heart.".

How did you get along with our chef Radek Hasman? Wasn't it a clash of egos?

"No clash. More of a good collaboration," Jakub says, debunking any drama. "We hit it off, we knew what we wanted to cook, and we just went for it. Without drama," he describes the atmosphere in the kitchen. According to him, you create pressure in your own head, but he bet on being natural: "I told myself that the best thing is to cook how I feel it and not try to play a role,".

Your Hell’s Menu was packed. Which dish are you most proud of?

"Look, probably the Baguette with pulled chicken, cucumber relish, arugula," he says, picking his favorite from the weekly menu. He also admits that combining his style with the nutritional requirements of the meal boxes was a challenge. "But I enjoyed it. Finding flavor even where you’re a bit constrained by the numbers is actually good training and experience," he evaluates cooking for a healthy lifestyle.

Quick fire round at the end

• Where do you draw inspiration from? "I really enjoy Mediterranean cuisine—Italy, Spain, France. Simple ingredients, respect for the flavor, and no frills," says Jakub. He recommends everyone head to Italy and just eat, although he and his wife also love Asia.

• What annoys you the most about Czech gastronomy? "When people skimp on ingredients where they shouldn't. Quality is the foundation; otherwise, it just doesn't work," he says uncompromisingly.

• Who would you like to cook with? "I would love to cook with Anthony Bourdain. Not just because of the cooking, but because of his perspective on gastronomy and the people around it," Jakub muses.

• What would you tell the next chef who takes over the relay at Yes Krabičky? "Be yourself, enjoy it, and don't be afraid to leave your own signature on the meals," Jakub advises, adding the most important thing: "And above all, cook in a way that makes you happy.".

We thank Jakub for a hell of a ride in our kitchen! It was a joy to watch how a passion for food meets professionalism.