There are people obsessed with their profession. Happy people. For their life - pleasure from the process of creation and self daily. With so happy and very hard working person had to talk at Lviv State College of Food Processing Industry National University culinart of Food Technologies. Frederick Oboykovits - expert SES, which came at the invitation of the institution administration and supported by LCCI. More than two-hour conversation with one of the best chefs in Germany by like an instant, leaving a pleasant aftertaste unforgettable true professionalism and harmony samozdiysnenoyi talented individual.
By profession I was not the one who wanted me to be parents. Ever since I can remember - always wanted to do something creative, so chosen profession cook. In childhood and in fact 14 years bavlyachys I always culinart something to toy prepared.
In general, talk about the profession - it is for me to talk very hard, constant work on yourself, and the same training. After receiving a thorough education, I had a happy opportunity each year to work under the auspices of various leading chefs and learn something new every time. And in collaboration with Siegfried Shavoyu, president of the Association of German chefs and head of an organization that brings together young chefs in the world, I cook developed his own style. His first professional professional examinations, which in Germany is generally very difficult and very expensive, I was 30 years old. Today, this exam was estimated to about 12 thousand. Euro.
In 38 years, I received an offer to head the kitchen, but refused because was not yet ready. Visiting European Academy in Switzerland, where he studied anatomy, pathological physiology and nutrition, was special examinations of the Cook case connected with sick people, including diabetics. Then he continued his studies in Frankfurt, where he received some economic knowledge, and the ability to finish the evening high school, which is more concerned with production. Overall, culinart I worked in the field associated with kitchen, 45 years. '28 Worked as a chef. But why not stopped going on. My self-improvement continues. When back in Munich, will head higher examination board cooks Germany take higher state exams.
The program SES working since 2009. The first project was in Mongolia. Then Naberezhnye Chelny, Tatarstan, Kazakhstan, Kyzyl Orda (near Baikonur). Work does not stop allows expert in cultivating an active lifestyle. culinart Already October 5th I'm going to Chisinau to train young chefs association Moldova to the International Olympics cooks. In addition, this program - the exchange of cultural knowledge. I'm learning a lot in your country.
Culture preparation and consumption of food - the oldest culture in the world. Everyone, and one that is just born, and one that is on the verge of death - is his understanding of food consumed. Food - is common among all people with different interests, attitudes, political preferences. I am happy to have the work related to this culture. A culture of food I closely associated with the culture of the people who consume them.
Today in conversation culinart with young people dohodzhu a consensus that everyone should acquire more knowledge. culinart Moreover happy to work with young people - then in their minds remain young, especially when you're 65. And it pleases me, though I can not work - and work. I once worked under some pressure: to make revenue, culinart make more profit. I am free and I can do whatever I zabazhayetsya.
I have not seen this existing curriculum. Given a task of SES, consisting of 6 points, developed a detailed program for which and work. Tasks related to SES practical cooking in the kitchen with new recipes, European and German standards, theories of restaurant work, work with Tableware Desk, purchase of products. Most we worked, left serving service. We work on Saturday. Time enough and laid out every day. Every day we are working together 16 recipes. Sophisticated recipes I present to myself, but then students should all play. We are also working on creating new recipes. On the first day worked with kartoleyu and I told 22 dishes that can be prepared from potatoes. And together we have prepared. In general, those dishes that ask students to them interesting.
I am a conservative. I work always culinart with fresh products from regional products and only those that are typical culinart for this time of year. Each dish with which I work, must be a certain culinart flavor notes that if a fish - it must be a fish dish, if the meat - it should be a meat dish. That basic position - harmonichnist dishes taste when all notes should be in harmony culinart with each other. A basic principle of my marketing - make t
By profession I was not the one who wanted me to be parents. Ever since I can remember - always wanted to do something creative, so chosen profession cook. In childhood and in fact 14 years bavlyachys I always culinart something to toy prepared.
In general, talk about the profession - it is for me to talk very hard, constant work on yourself, and the same training. After receiving a thorough education, I had a happy opportunity each year to work under the auspices of various leading chefs and learn something new every time. And in collaboration with Siegfried Shavoyu, president of the Association of German chefs and head of an organization that brings together young chefs in the world, I cook developed his own style. His first professional professional examinations, which in Germany is generally very difficult and very expensive, I was 30 years old. Today, this exam was estimated to about 12 thousand. Euro.
In 38 years, I received an offer to head the kitchen, but refused because was not yet ready. Visiting European Academy in Switzerland, where he studied anatomy, pathological physiology and nutrition, was special examinations of the Cook case connected with sick people, including diabetics. Then he continued his studies in Frankfurt, where he received some economic knowledge, and the ability to finish the evening high school, which is more concerned with production. Overall, culinart I worked in the field associated with kitchen, 45 years. '28 Worked as a chef. But why not stopped going on. My self-improvement continues. When back in Munich, will head higher examination board cooks Germany take higher state exams.
The program SES working since 2009. The first project was in Mongolia. Then Naberezhnye Chelny, Tatarstan, Kazakhstan, Kyzyl Orda (near Baikonur). Work does not stop allows expert in cultivating an active lifestyle. culinart Already October 5th I'm going to Chisinau to train young chefs association Moldova to the International Olympics cooks. In addition, this program - the exchange of cultural knowledge. I'm learning a lot in your country.
Culture preparation and consumption of food - the oldest culture in the world. Everyone, and one that is just born, and one that is on the verge of death - is his understanding of food consumed. Food - is common among all people with different interests, attitudes, political preferences. I am happy to have the work related to this culture. A culture of food I closely associated with the culture of the people who consume them.
Today in conversation culinart with young people dohodzhu a consensus that everyone should acquire more knowledge. culinart Moreover happy to work with young people - then in their minds remain young, especially when you're 65. And it pleases me, though I can not work - and work. I once worked under some pressure: to make revenue, culinart make more profit. I am free and I can do whatever I zabazhayetsya.
I have not seen this existing curriculum. Given a task of SES, consisting of 6 points, developed a detailed program for which and work. Tasks related to SES practical cooking in the kitchen with new recipes, European and German standards, theories of restaurant work, work with Tableware Desk, purchase of products. Most we worked, left serving service. We work on Saturday. Time enough and laid out every day. Every day we are working together 16 recipes. Sophisticated recipes I present to myself, but then students should all play. We are also working on creating new recipes. On the first day worked with kartoleyu and I told 22 dishes that can be prepared from potatoes. And together we have prepared. In general, those dishes that ask students to them interesting.
I am a conservative. I work always culinart with fresh products from regional products and only those that are typical culinart for this time of year. Each dish with which I work, must be a certain culinart flavor notes that if a fish - it must be a fish dish, if the meat - it should be a meat dish. That basic position - harmonichnist dishes taste when all notes should be in harmony culinart with each other. A basic principle of my marketing - make t
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