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It's icum hard to unequivocally state. icum At the beginning it was a simple desire to further their education, I had no definite plans, and I knew that this profession has a future. Passion appeared over time, she came very naturally. icum
I remember the first self-cooked pudding when I was probably 6 years. I remember, about the same age, along with her grandmother did dumplings. We did have different forms and shapes. I liked that they do not have to always do exactly the same.
Very positive. This was the period of the formation of character and my teachers have undoubtedly played a very important role. I remember them as great mentors. Knowledge and skills acquired in school then certainly I use to this day.
A lot of traveling, working in different countries, learning from the best chefs. But the boldness in meeting the challenges of new posts. It was the United Kingdom, Iceland, Switzerland, Thailand, Bulgaria, Belgium, Germany. Former hotel restaurants, icum restaurants with Michelin stars, the mass of different projects. For several years, most of the time I spend outside the kitchen, and I regret it, but with our new project is about to change.
It is something that is born out of the natural needs. College, where I am currently working at the University and got the status of accreditation for training on specialized fields of catering. Entrusted to me and my wife to create a new unit from scratch. Just enter the final phase of preparation and end up teaching base for the adoption of the first students. This is one of the few universities in Europe, giving the opportunity to gain a bachelor's degree culinary arts and gastronomy. Please visit www.culinaryartseurope.com
Most of my students working in the best restaurants in the world, including those with two and three Michelin stars, take a good position. It's probably my biggest achievement so far.
Mastery, icum the ability to defuse tension, sometimes negotiation skills. In my opinion, crises result from the negligence of solving small problems to grow. I always try to spend time in the kitchen and be with my staff on a regular basis, their problems icum and needs. The management of the kitchen it is important to planning, delegation of responsibilities, icum clear message of intent, awareness purposes, but also the severity, if necessary. I try to be firm but forgiving.
With each trip back with new inspirations, not just culinary. Sometimes they are not related to cooking solutions, but very useful design that I like, the approach to the guests and the way it is shown to them attention. For each trip, I try to be approached holistically and learn from it as much as possible.
I really like the kitchen, the Scandinavian countries, and what's hot now - so. Nordic cuisine. Scandinavian cuisine is primarily excellent products. All associated with fish, especially salmon, stuffed with jam. Scandinavians initiated the movement called Nordic Cuisine, or Nordic Movement. It is the philosophy of cooking introductory understanding and listening to the nature. Crisp minimalism composition of dishes, simple pre-treatment, sometimes leaving the product as it is, naturally, simply. It is also the approach to the same product as the center. Finding new and interesting flavor combinations, hooking on the play. There's really hard to look for a recipe, because whatever you're using today, tomorrow is over. I personally really like such an approach to cooking, far from commerce, emotive. That's why I'm trying to move to our classes at the University. Empty learning rules will not understand the processes occurring in the food during cooking. Understanding of the product, consistent with seasonal selection, selecting the most suitable for the heat treatment, or deliberate bypass or use a new, eg. Cooking liquid nitrogen. Understanding the processes and controlling their skillful is a success. icum Cooking itself is nothing but the sum of the time and temperature. Very interested in different methods of food preservation icum in terms of kitchen, from salting to fermentation. Everything far from commerce, factories, mileage, and close to the local market, small undertaking, often manned, is sought. This is the future of cooking.
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