Personal blog of Roman Trusov
The restaurant owner Reale - Niko Romito, an award-winning chef with its own unique cooking technology. What is the secret of success of the culinary master?
Why the chef should not yell at employees? How to solve the problem without hysteria? How not to show weakness at work emotionally? Ways to restrain emotions during the working process. Cool and calm boss help constructively and solve problems quickly.
Jose Avillez - the first Portuguese chef and owner of the restaurant chain, awarded two Michelin stars of the prestigious award. Its cuisine is based on the traditions of Portuguese cooking
German Martitegi since childhood felt the love of cooking. Despite the non-core education, Herman started working as a cook. With experience, he opened his own restaurant, which was the best in the country.
Morel - Forest mushroom, the value of which was estimated in antiquity. It is believed that the fungus is poisonous, but it is not - it is possible to cook and eat. What do I need to do?
Always progressive, interested in new chips and technologies, to communicate in the International Alliance Povarskoy
Evolve, comprehend and communicate with new colleagues - part of the professional life of a chef. Why and how the time to learn about technological innovations and culinary trends? Where to look for new pieces? What successful chief learning? Where better to communicate with colleagues?
The chef of the famous Japanese restaurant Den loved cooking as a child. Working together with his mother and honing skills on their own, at the age of 29 years old chef has opened his own restaurant
Christopher Kostoev - second chef from the US and the third youngest chef ever honored with awards in three stars by the Michelin gastronomy guide. What is the secret of success of the chef The Restaurantat Meadowood?
Bearberry - irreplaceable berry in various diseases of the genitourinary system. Berry is actively used in folk medicine and cooking. What can you make of bearberry?
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.