Personal blog of Roman Trusov

Hajime Yoneda - experienced culinary master who combines French and Japanese cuisine. His restaurant is recognized as one of the best in Japan. How did he do it?

Famous French chef Alexandre Gauthier knew from childhood that he wanted to be a chef. It combines incongruous and surprising visitors of the restaurant a new look at the old tastes.

Cesar - the chef of one of the most expensive and inaccessible restaurants in New York City. The institution noted Michelin rating. The secret to the success of the chief?

Progesterone - a hormone formed in the ovaries. This is especially important for the woman's body hormone. Progesterone helps to bear fruit and regulates the menstrual process.

I continue to publish kitchen rules - is a series of chef tips to help in the organization of the working process, to put himself right in front of investors and staff. This is my personal point of view, which I share with colleagues. Some may not agree with what the paragraphs, but here it is necessary to understand that the concept and organization of the process are different everywhere, and perhaps what that advice is not possible to implement in certain situations.

Red mountain ash - a bitter but useful berry, helps with nervous disorders and fatigue. Fruits are red ash collected in the forest and harvest for the winter: dried, cooked stewed fruit and vitamin drinks.

Chef Axel Manes Parisian restaurant - a true professional in their field with a reputation throughout the country. As he succeeded?

Esben began his culinary career working as a dishwasher. Now it has its own restaurant, which has a three-star rating in the famous restaurant.

The hormone estrogen is produced in the ovaries. He is responsible for the sexual processes occurring in a woman's body. The rate of estrogen depends on the menstrual period.

I continue to publish kitchen rules - is a series of chef tips to help in the organization of the working process, to put himself right in front of investors and staff. This is my personal point of view, which I share with colleagues. Some may not agree with what the paragraphs, but here it is necessary to understand that the concept and organization of the process are different everywhere, and perhaps what that advice is not possible to implement in certain situations.