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- entree
- Horn with liver pate
- Jamon with lychee.
- Tartlets with caviar and spicy oil
- Compliment of cream of mushroom soup
- Crispy cream cheese with dried cherries and honey
- Crunchy carrot mousse birds
- Terrine of catfish
- Beetroot "Severen" with sprats, crispy carp and garlic cream
- Nuggets of pike with tartar sauce and seaweed
- Mozzarella fries with peach and millet
- Chicken breast in a crispy crust with a dressing of celery and orange
- Baked apple crisp with cream "patiser"
- Red orange and carrot crisps with ginger kiselёm
- Spicy carrot salad with Funchoza
- Compliment from the chef salad of pickled vegetables
- Sandwiches with sprats
- Vegetables baked in the oven with cheese
- Guryev porridge
- Jelly of green tea and sea buckthorn.
- Sand basket with quail and feta cheese.
- Sandwich with chicken, tomatoes and pickles.
- Candy from a bird with pine nuts, cream cheese and cold smoke damask rose.
- Sweet with salty peanuts and actinides
- Salmon with Chef Ambassador Buko and rye chips
- Sauerkraut with pickled mushrooms.
- Cappuccino of shrimps
- Jellied Rabbit with horseradish.
- Gazpacho with celery consomme
- Brenuaz pork with beetroot cream.
- Cream of salmon with mini patissonchikom, cucumber and red onion.
- Tartar of squid and Maisa with Orange Dressing
- cheese Soup
- Parfait of chicken with pesto sauce
- Pike parfait with Olives
- Parfait of herring with rye bread
- Omelet with cheese sauce Pangasius
- carrot candy
- Galantines chicken confit with Celery
- Sauerkraut and pickled milk mushrooms
- Caprese
- Cappuccino of shrimps
- Greek salad in the Pyramid
- Brenuaz pork with pickles with cream Philadelphia
- Napoleon cake.
- Tender chicken breast with confit of celery
- Octopus with peach and cherry yolk.
- Sauerkraut with potatoes Baskets.
- Roasted vegetables with feta cheese.
- Fruit canape.
- Salad Baskets.
- Salted salmon with herb butter and brioche.
- Chicken in creamy mousse with cherry tomato jelly.
- Canape grapes with blue cheese.
- Canapés of herring with potatoes and pickled onions
- French salmon with feta cheese and fresh cucumber farm.
- Apple consomme with gold and venison.
- Black currant jelly with honey and basil foam.
- Basil jelly - mint with "Pesto" and feta cheese.
- Entree with caviar walleye.
- Sweetie with gorgonzola.
- Candy with fresh apple.
- Candy with dried apricots.
- Yum with prunes and crispy meringue.
- Entree of hare with mustard cream
- Crispy meringue with red currant
- chicken mousse
- Trout ceviche with cheese "Buko" and feijoa.
- Compliments of yellowfin tuna and feta cheese "Pecorino Nero" with a slight aroma of whiskey.
- Thin julienne of Jerusalem artichoke and carrot slice ripe tomatoes with village yolk.
- Entree of tuna «Blue fin» with juicy watermelon and verbena.
- salads and cold appetizers
- Avocado with scallop
- Mackerel with mozzarella and avocado
- Herring under a fur coat
- Carp mousse with vegetable vinaigrette
- Asian tuna with Kari pudding, plum and turnip confit
- Cucumbers stuffed with mackerel
- tiradito
- Sushi with trout and soft curd cheese
- Carrot salad with caviar Halibut
- Asparagus with squid and zest of citrus and cucumber
- Garlic-anchovy sauce with shrimp, garlic chips and cucumber
- Salad with crab sticks and pickled radish
- Shrimp chips with turkey liver and vinaigrette
- Herring under a fur coat in the form of roll recipe
- Citrus salad with arugula, shrimp and Camembert cheese.
- The duo of lobster and octopus with ginger gel on strawberry brenuaze.
- Cucumber ice with shrimp and scallops.
- Venison terrine with cucumber and paprika.
- Octopus with sun-dried tomatoes and lime.
- Panna Cotta with broccoli and yellow paprika with octopus carpaccio.
- Pâté with olives broccoli and shrimp.
- Terrine of foie gras with jamon and paprichnym jelly.
- Tartar beef.
- Terrine of foie gras with vanilla pesto
- Terrine of beef and chicken with mushrooms.
- Tartar of scallops with watermelon and angel hair carrot.
- Bird with slices of watermelon and basil gel
- Salad of seasonal vegetables with quail.
- Quail with watermelon jelly and pear tomlёnoy
- Cooley of tiger shrimp and watermelon soft cheeses
- Jellied beef with feta cheese and mustard
- Carpaccio of tiger prawns with berries.
- Baked eggplant with smoky tagliatelle with cheese, garlic and tomatoes.
- Ceviche of sea bass, trout, tuna.
- Salmon with potatoes chief ambassador and pickled onions
- Chicken ice cream with cream cheese frosting in a beech
- Mousse of steam chicken breast with cream of green peas, cherry tomatoes and lemon-garlic gel.
- Chicken steamed with goat cheese and cherry tomatoes.
- Pate de foie gras with seasonal berries.
- Sandwich with chicken roulade and pickled red onions.
- Seasonal berries with mozzarella cheese and strawberry Espuma.
- Mimosa salad with pike caviar.
- Caprice with nettle pesto.
- Octopus carpaccio with herbs and ginger-citrus dressing.
- Octopus in lanspike with olives, bread charcoal and horseradish sauce.
- Herring under a fur coat
- Terrine of rabbit with mustard cream
- Salad with nettles and fragrant apricot filled with sunflower oil.
- "Caesar" salad with chicken.
- Prawns for a couple of champagne with mashed avocado.
- Trio of zucchini, carrots and artichoke with feijoa.
- Spicy cheese pancakes with homemade aspic.
- Salmon mousse with a filling, olives and nuts.
- Salad with crab sticks.
- Fresh tomatoes, smoked chicken with garlic and cheese.
- Flower salad with grilled pork cooked, ripe tomatoes, beets and Camembert cheese.
- Easy mix fizalisom salads, strawberries and mandarin dressing.
- Bluefin tuna slices with fresh salad leaves and dressing with the addition of sake
- Salad "Greek" with sauce "Pesto" and the land of the olives.
- Salad "Olivier" to grouse.
- Tartar of tuna and salmon
- hot appetizers
- Young hot potato with herring ice cream
- Buckwheat pancakes with mushrooms and pickled onions
- Red pancakes with salmon
- Wheat pancakes with red caviar
- Tempura roll with chicken, egg noodles and garlic sauce
- Cheese balls with tartar sauce
- Fish fondue with vegetable oil
- Skewers of hearts, rice and pepper roast is
- Marinated black radish with pineapple and cream
- Chicken breast with pear and orange sauce at Hibiscus
- French fries with chicken and tomatoes
- Bryunuaz Chicken with garlic sauce and turnips
- Bacon fries with tomatoes, bread and rice crisps
- Liver pate in crisp carrot and green peas in the sauce of beets
- Fried carp with beans, radishes, celery and lemon cream sauce
- Eggs of quail eggs with prawns
- Quail risotto with melon and pine nuts.
- Pumpkin pancakes with roasted vegetables.
- Foie gras with roasted grapes and apple cream.
- Mashed potatoes with egg and bacon.
- Octopus with peach and goat cheese.
- Sausage dough. Molecular cuisine.
- Scallops with celeriac puree and pike caviar.
- Rack of goat milk with blueberry-mint sorbet and berries.
- Carp fillet with smoked apple sauce, brussels sprouts and potato croquettes.
- Kiev cake of quail with mashed green peas, fresh blueberry sauce and Jameson.
- Dalma rabbit in nettle leaves with vegetable sauce and sour cream.
- Skewers of salmon with sauce "BBQ" and a mix of fresh herbs.
- Cutlets of hare with black truffle sauce and "Porto".
- Eggplant with cheese and garlic stuffing, ripe tomatoes and toasted walnuts.
- Steam rabbit cutlets with rice noodles and basil dressing.
- soups
- Noodle soup with RAPAN
- Cream of mushroom cappuccino
- Cheese soup with tiger prawns and cherry tomatoes
- Lamb consommé with noodles and carrot cream.
- Chicken noodle soup with giblets
- Triple FINE ear with octopus, trout, scallops and tiger prawns.
- Cappuccino with tiger prawns with truffle Espuma.
- Nettle soup with dumplings.
- Sea buckthorn-mint soup with quail farming and seasonal berries.
- Hash for homemade yogurt and fizzy lemon.
- Cream of mushroom soup with truffle sauce.
- Spicy basil soup with mint and tangerine.
- Cheese soup with four kinds of cheese with steamed chicken knelkami.
- main dishes
- Udon with ventricles and clover sprouts
- Viper suburban couple with zucchini and parsley root
- Crispy croquettes carp Gollandez sauce
- Rice porridge with sea cocks and tomatoes
- Ebi tyahan
- Pork Guangzhou Funchoza
- Rice with chicken and french fries
- Squid with rice noodles and seaweed Chuka
- Ika tempura maki with chukoy
- Buckwheat noodles wok with chicken hearts
- Vongole with egg noodles and tomatoes
- Croquettes chanterelle with turkey pate
- Lamb with wheat porridge, tartar sauce, cucumber and tomato
- Barley porridge with pork meatballs and crispy cherry sauce
- Beet sticks with chicken sauce and powdered blackcurrant
- Pozharsky cutlet with buckwheat and cream
- Tender meat catfish with mashed potatoes and onion rings
- Chanterelle Chicken with mashed potatoes and cheese-cream sauce
- Kiev cutlet with mushroom sauce and turnips
- Catfish with turnip and parsley.
- Telapii fillet with pumpkin and apples.
- Filet mignon with sauce and pear tomlёnoy Demiglas.
- Pork cutlets with pshёnnoy porridge, sauerkraut and vinaigrette.
- Duck breast fillet with pear in wine tomlёnoy.
- Succulent duck breast with apple cream and cranberry sauce.
- Steamed salmon with champagne maize and boiled vegetables.
- Zrazy with rabbit and barbecue sauce.
- Zrazy turkey with nettle and stewed pear in porto. Served with cherry meat sauce.
- Duck leg "confit" with baked apple and cranberries.
- pasta carbonara
- Spaghetti Balonezo.
- Capellini with smoked trout with cream sauce.
- Pork meatballs with potatoes and truffle
- Pasta carbonara with black spaghetti.
- Medallions of beef with grilled vegetables.
- Patties of minced salmon with roasted vegetables and a cream sauce.
- Sea bass with vegetables on a pair of champagne.
- Four cheese risotto.
- Risotto with smoked meat, pork and julienne zucchini.
- Amber trout, steamed champagne with mashed root of Jerusalem artichoke.
- Nero risotto with scallops and red.
- Beef Stroganoff with mashed potatoes, crispy pickles and tomatoes "cherry."
- Crab «Severen» with trout and saffron sauce.
- desserts
- Caramelized peaches with new cheese and yagel
- Chocolate pancakes with Apple jam and cinnamon
- Chocolate pancakes with Sabayon cream and fresh berries
- Ice cream sundae with fries and actinides
- Crispy meringue with custard, chips of wheat and peach
- Sponge cake with sour cream and white chocolate
- Cheese casserole
- Fruit salad of pineapple melon and mini watermelon yellow
- Sponge cake with cream
- Ice cream with prunes
- Trio of green tea jelly, sea buckthorn and blueberries with cherry sauce.
- Pumpkin cream with pistachio ice creamм
- Hercules pudding with raspberry jam and pistachios.
- Charlotte of apples.
- Basket of dough with feta.
- Baked apple jelly with golden nuts
- Sponge cake with gold dust
- Physalis candy with chocolate caramel cocoon
- Ball of mascarpone and berries with chocolate sauce and biscuit crumbs.
- Spaghetti Massandra Kokura with mascarpone and spinach biscuit
- Potato dessert.
- Pumpkin semolina with black currant jam.
- Pancakes on a home yogurt with berries and sour cream.
- Lazy dumplings with fruit and apricot jam.
- watermelon snow
- Napoleon cake.
- Cheesecake with black currant jelly
- Puree of baked apples with Espuma of cassis and sour cream.
- Birch gel sponge cake with blueberry, cherry and winter cherry.
- Warm chocolate cake with strawberry sorbet.
- Tiramisu with chocolate cheese sauce.
- Cherry Parfait with blueberry and vanilla sand pesto. Served with tea souffle.
- Blueberry-mint sorbet with mint smoke.
- Green tea with cherry jelly and vanilla pesto.
- Chocolate mousse with gorgonzola in the flakes of dried prunes.
- Creamy mascarpone parfait with crunchy meringue and blackberry coal.
- Cheesecake with peach.
- Buckthorn pudding with strawberry jelly.
- Mango dessert with pumpkin mousse and segments sweetie.
- Duet pumpkin and herculean porridge with mango and roasted hazelnuts.
- Pumpkin porridge with apple jam.
- Cheese pancakes with sour cream and garden berries
- Banana semolina pudding with floral honey.
- Pumpkin soup with cottage cheese, a gel of Actinidia candied fruit and quince. Served with breast and confit espumoy Karinka.
- Files
- Video
- Personal blog of Roman Trusov
- Author's salt from Food-fish-ka
- Gastronomic casino from food_fish_ka
- Biodynamic Non-Chernoplodka Wine
- The difficulties of growing micro-greenery at home
- Why subscribe to the newsletter of my author's website
- Pitsunda pine
- Chef in the restaurant
- Tibetan milk Mushroom
- The best chefs of Russia, St. Petersburg and Moscow
- Development of a menu for a restaurant, cafe, bar
- How to grow microgreens at home
- The use of micro-greenery
- dad
- Cupcake recipes at home
- TOP 10 interesting products
- Best restaurants in the world
- Culinary events 2021
- Who is a food photographer and how to become one in Saint Petersburg
- Delicious newspaper of the benefits of collaboration
- Audit of the restaurant
- Opening of the restaurant in St. Petersburg
- How to choose a garnet
- To buy then if at the SPb or to grow
- Buy jam as a gift
- Recipes of molecular gastronomy and restaurants
- Author's refills and oils
- Molecular cuisine training
- Interesting product
- Author's wine. Soul sealed in a bottle.
- How to determine who is the best chef
- Audit of the restaurant. What to pay attention to.
- Thursday Sol
- Culinary master class from the chef: how not to be disappointed in it?
- Kitchen rules. The salary of an employee is determined by his / her professional skills.
- Teach cooks to appreciate someone else's work
- Interested in the opinions of guests
- Pay attention to the dishes, "coming" from the hall
- Don't let anyone make decisions in your area of expertise.
- Culinary master class in St. Petersburg
- Development of the restaurant concept
- Master-class on bread baking
- Master class in cooking in St. Petersburg
- Development of a menu for the restaurant from Roman Trusov
- Master class in molecular kitchen
- A little bit about the molecular kitchen
- Briefly about molecular cuisine.
- Chef André Chang
- The most expensive cakes of the world
- Master Chef Riper - gastronomic showman and Neptune in one person.
- The best chef of the world. Enrique Crippa
- Chef Sergey Eroshenko
- Chef Rafael Dantoi
- Chef Peter Gilmour
- Chef David Chang
- Chef Enrique Olvera
- Chef Shinobu Namai
- Chef Michelle Bras
- Daniel Berlin
- Chef of Shuso Kishida
- Chef Fergus Henderson
- Chef Corey Lee
- Chef Rainer Becker
- Brett Graham and modern culinary arts
- Chef Harald Wohlfahrt
- Chef Manish Mehrotra
- Chef Umberto Bombali
- Chef Eric Freshon
- Chef Niko Romito
- Do not let the will of the emotions - is a weakness. Always decisive question calmly and quietly
- Chef Jose Avillez
- Chef German Martitegi
- Morel: properties and recipes
- Always progressive, interested in new chips and technologies, to communicate in the International Alliance Povarskoy
- Chef Zaoui Hasegawa
- Chef Christopher Kostoev
- Bearberry: properties and recipes
- The game on the flight always effective
- Leptin: description and norm in the body
- Chef David Breeden
- Chef James Lowe
- Currants (Saskatoon): properties and recipes
- Dopamine: description and norm in the body
- Keep an eye on the quality of work of employees
- Chef Scot Kirton
- Kalina: properties and recipes
- Chef Dan Hunter
- First Try new menu itself, and then offered to investors, cooks and other personnel
- Melatonin: description and norm in the body
- Do not neglect the importance of moyschitsy
- Chef Mitsuharu Tsumura
- Chef Rafa Costa e Silva
- Serotonin: description and norm in the body
- Shiksha: properties and recipes
- Chef David Kinch
- Chef Sven Elverfeld
- Jorge Vallejo
- Testosterone: description and norm in the body
- Chef Ivan and Sergey Berezutski
- GRINDER new dish on the menu as long as necessary
- Prunus: properties and recipes
- Chef Hajime Yoneda
- The chef Alexandre Gauthier
- Chef Cesar Ramirez
- Progesterone: description and norm in the body
- Hurry up with the study of the menu? Offer to do it yourself
- Red rowan: properties and recipes
- Chef Axel Manes
- Chef Esben Bang Holmbё
- Estrogen: description and norm in the body
- Control the administrators
- Bramble: properties and recipes
- Chef Roman Meder
- Aldosterone: description and norm in the body
- Chef Inaki Aytspitarte
- Correct chefs who give poor-quality food
- Chef French restaurant L'Astrance Pascal Barbeau
- Chokeberry: properties and recipes
- Chef Gert De Mangeleer
- Cortisol: description and norm in the body
- Chef David Minoz
- Better a delay than low-quality meal at the guest table
- Chef Martin Berasategui
- Cloudberry: properties and recipes
- Chef Yannick Alléno
- Adrenaline: description and norm in the body
- The chef Hedone - Michael Jonsson
- Rosehip: properties and recipes
- Chef Daniel Boole
- Parathyroid hormone: description and norm in the body
- Check the command on the knowledge of the TTC
- Common Sorrel: properties and recipes
- Chef restaurant Mikla - Mehmet Gurs (Mehmet Gürs)
- Titanium dioxide in cooking
- Chef Dave Pint
- Calcitonin: description and norm in the body
- Let suppliers time to think
- The chef Nerua - Hosean Aliha
- Fern Orlyak: properties and recipes
- Thyroxine: description and norm in the body
- What kind of animal is - tapioca?
- smoothes conflicts
- Insulin: description and norm in the body
- Monosodium glutamate in cooking
- Ling: properties and recipes
- Chef Sergio Herman (Sergio Herman): the experimenter and a rebel
- Glucagon: description and norm in the body
- Do not let them teach anyone, even an investor
- Clover: properties and recipes
- The chef of the restaurant Hof Van Clene Peter Goosens
- Calcium chloride in cooking
- Vasopressin: description and norm in the body
- The root of the willow-herb: properties and recipes
- Chef Thomas Keller's Per Se
- Luteinizing hormone (LH): description and norm in the body
- Gellan gum in cooking
- The chef Mani - Elena Rizzo
- Inflorescences willow-herb: properties and recipes
- Alex Atala (Alex Atala): a fan of punk rock and culinary "monster".
- Follicle-stimulating hormone (FSH): description and Norman
- Sodium alginate in cooking
- Barberry: properties and recipes
- Prolactin: description and norm in the body
- Pine pollen: properties and recipes
- Food supplement kappa-carrageenan
- Provides workers with the opportunity to open up
- Pine cones: properties and recipes
- Oxytocin: description and norm in the body
- Top 50 Foods that can be collected in the Leningrad region
- Do changes in the positions
- Delivery of meals at home as a business
- Soy lecithin in cooking
- Corticotropin: description and norm in the body
- Employee salaries and its value
- Chef Victor Arginsonis
- TSH: description and norm in the body?
- Explosive caramel cookery
- Give the opportunity to stand on the cooks wash
- Heinz Raytbauer kitchen as a field for biokonstruirovaniya
- Growth Hormone: description and norm in the body
- Types of tea and cooking technology
- Watch for the content of dishes on the sink
- Wizard of the samurai
- The hormones in the human body, the rate of
- Do not disdain to go to the gym and personally get to know the guests their opinion
- What is the role of hormones in the human body
- Do not let a guest dissatisfied
- Andoni Luis Aduriz
- transglutaminase
- Mauro Kolagreko: chef, restaurateur and gardener
- Do not let anyone pry into other people's business
- Egg protein albumin in the molecular kitchen
- Redtsepi Rene (Rene Redzepi) - conqueror of northern cuisine
- To defend his point of view when making decisions
- Font for a bath Wooden
- Daniel Humm
- Cooking boards
- The amazing story of Roca brothers
- Monitor the financial highlights
- Massimo Bottura
- Fight for a better price. Golden Rules chef from Roman Trusov
- Delicious Recipes for the New Year 2017 from the boss with photos
- Uric acid
- Be punctual. Golden Rules chef from Roman Trusov
- Be strongly against low-quality product
- Be just, if you want respect. Golden Rules chef from Roman Trusov
- Use good knives. Golden Rules chef from Roman Trusov
- Hold pure form. Golden Rules chef from Roman Trusov
- Gastronomic dinner. The interest for the investor bar, restaurant, club.
- Gastronomic dinner in St. Petersburg
- Start your day by checking refrigerators. Golden Rules chef
- The most powerful aphrodisiacs products TOP 50
- The competition for chefs unique "Bocuse d'Or"
- Molecular cuisine: what it is
- Group cooking class. Wonderful cuisine awaits guests
- How to cook quail eggs
- Benefits and harms of quail eggs are two sides of the product
- Quail eggs: 10 reasons for the possible harm to the human body
- Molecular cuisine restaurant that awaits guest
- The use of quail eggs
- Preparation of white mushrooms in the winter
- Cooking classes on Roman Trusov
- Vacuumizers and sous-vide technology
- How to make blackberry jam with whole berries
- Why chef program for catering
- Automation of cafes: the options of budget programs
- What is a Candy Bar
- The program for catering
- Collation statement: frequently asked questions
- Collation statement of who should fill, how the removal of residues in the kitchen
- Relationship with accounts deteriorated, shortage in the kitchen increases.
- The case about the theft of a group in the restaurant
- How to steal the cook in the kitchen of the restaurant
- Which pans are and how to choose
- Automation of restaurants, price monitoring.
- How the program works for caterers?
- What the chef at the shortage? Or correct automation restaurant and accounting products.
- Announcement of the book "Copyright recipes Roman Trusov"
- Yeast dough intricacies of baking
- Beer bars in St. Petersburg: an overview
- Bars on Petrogradka: a review and comparison of the best establishments
- Where to drink beer in St. Petersburg
- What gastrobar or Gastropub
- How to open a beer bar: details, tips and tricks
- Interview Chef cooking Union
- About the dangers and benefits of peanuts.
- Menu child in 1 year: draw up a detailed diet
- Feeding a child from 4 to 6 months: the very first baby menu
- How to find a chef: the intricacies of selection of the main guests of the restaurant
- Use gooseberry
- Recipes salad "Mimosa"
- Salad Olivier: classic recipes
- Herring under a fur coat: classic recipe, roll and original design
- Harm and benefits of persimmon. All the advantages and disadvantages of autumn fruits
- Harm salts: whether it is necessary the body? The rate of use and replacement options
- What my salads are different from ordinary
- Harm sugar 8 factors against
- Harm vegetarianism: Myth or Reality?
- How to choose the dishes for serving dishes
- Carcinogens in food the causes of cancer
- 2016 New Year's menu: dishes from the chef
- Meatless soup best recipes
- A diet without meat menus, reviews, recommendations
- The diet on fruits and vegetables: reviews and menus
- Buckwheat diet to lose weight for 7 days
- The Japanese diet for weight loss: -7 kg for 13 days
- Diet for weight loss: a flat stomach in a week
- How to choose the company for the delivery of food
- The dough for the pie
- How to choose a uniform cook
- How to make a cake piano
- Learning chef
- Eggplant with tomatoes
- Cooking classes for children. Games in the kitchen with the kids
- Delicious Recipes: Secrets of stunning dishes
- Nettle soup recipe
- Simple recipes
- Aspic recipe and its history
- Cake Napoleon
- The best recipes of salads
- Egyptian Cuisine - Specialties
- Foie gras - overseas poison
- Arabic cuisine and food culture
- Video recipes - what advantage
- Recipes of the test, the subtleties of cooking and types
- The most delicious cheesecake recipe, history, and the subtleties of cooking
- How to open a bakery in St. Petersburg from scratch?
- Recipes soups from around the world, their features
- How can I cook quail at home?
- The origins of the cheese soup, the recipe of its preparation
- The classic recipe for Tiramisu
- The hormone adrenaline, how to control the amount of
- Chinese cuisine
- Cooking for kids
- How to open a cafe
- How to open a bakery? Detailed recommendations
- Layout menu
- Разработка меню
- Preparing for a competition cooks
- The alignment of equipment for the kitchen
- Making technology and calculation cards
- The concept for a restaurant
- How to open a restaurant from scratch?
- fluorescent Protein
- Melatonin - the main hormone of the pineal gland
- Hormones in the body.
- Haute cuisine.
- Best Chef
- Restaurant from scratch.
- Came to work - check refrigerators
- Kitchen Roma Rights Trusova.
- How to open a restaurant. Recommendations by Alain Ducasse
- Restaurateur-startapper, who is it?
- Dishes of molecular gastronomy
- open a restaurant
- Molecular Cuisine in St. Petersburg
- Molecular Cuisine - an innovative method of cooking
- Without which it can not do the chef? Toolbox.
- Ideal Tiramisu - Italian cooking business card.
- Recommendations that will help to pass an interview successfully
- How to look for a job
- More than cuisine: Russian history in every dish
- Dessert cake Charlotte
- How to win korrumpiruemuyu system of bribery?
- Advertising on the pages of "Delicious newspapers."
- What is fine dining?
- Proper restaurant menu - what is it? Development of a mock menu
- I chefs go, let me teach!
- We turn the planet into a garbage dump. Who needs a landfill in Pupyshevo?
- What's the stereotype of the chef?
- Do I need to advertise the chef?
- Advertising for a restaurant
- Subtleties of proper food storage.
- Blue cheese: characteristics, subtleties of production.
- Guriev porridge: cooking technique.
- patriotism
- Photos recipes - what they mean for men?
- "Zapara" in the kitchen - who is to blame and what to do?
- Why do non-standard recipes?
- Fitness Menu
- Ode hot chocolate
- Menu for pregnant women
- cooking games
- Work in the kitchen
- Project for a restaurant kitchen
- cake to order
- Master classes on molecular cuisine
- What is the concept of the restaurant?
- Chef - Head in the kitchen
- How to find a "middle ground" when dealing with SES
- Head Start
- As critic restaurants bystander helps improve the quality of services?
- Imagination in the kitchen
- How to develop the chef after receiving a degree.
- Education in Russia adapted for our chefs.
- review
- Russia - a great power!
- Selfmade people
- TV brawler and rebellious heiress: how to succeed in spite of fate
- Recipe is born head chef
- Top Chef molecular cuisine
- young cooks
- Cook at home or in a restaurant where better?
- Our inner world.
- Why the chef should have a good mood?
- Molecular cuisine.
- Raw food diet.
- Who better to prepare - men or women?
- The "laboratory" or provocative gastronomy. Levitation.
- Good train of Ukraine.
- A look at the chef's service problems
- Frozen Florida and tasty snow: what else can the liquid nitrogen?
- Master class for Kazan chefs.
- Working in the restaurant. Or the level of training in the schools.
- vacuum technology
- Technology ozonatsii
- Principles of microwave
- The "Lab" or provocative gastronomy. Preface.
- Guangzhou.
- Antioxidants and free radicals.
- Global exhibition "Inoprom-2011."
- Why help the children?
- How to choose the right products?
- Qualities of a good chef.
- What is killing us?
- How to store meat and fish?
- What is the proper diet or a diet with minimal costs.
- “Delicious newspaper” – history of birth
- The work of the chef or as a rest for four days.
- Where to start on the first day?
- What - Actinidia?
- What prevents the chef?
- Thougths about the menu
- Subscribe
- pr-campaign restaurants
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- Layout, designs, menu design.