whose norm, atmospheric pressure will increase, there will be little precipitation, on friday it is expected at night from 14:20 in the southeastern areas to 22, in the daytime from 23 ° in the north to 30 in the southeast, in the daytime short local rains are not excluded. rainy weather is expected over the weekend, thunderstorms are possible in some areas during the day on saturday and sunday, the air will warm up from +19 in the north to 30° in the southwest of the country at night. from 10 to 16 degrees celsius.

my colleagues will have more information on our air at 15:00. all the best. the most current events from the world sports. 50 days before the start of the olympic games in paris, the french authorities presented the olympic rings, which are installed on the eiffel tower. minsk is stronger than victoria, 5:1. it ended with this score. match of the final series of the belarusian field hockey championship among women's teams. hard training , exciting competitions, the second training camp has begun, the belarus national biathlon team in the current off-season. the srednogorye gathering will probably take place in july and it will also probably be very familiar to us tsakhkodzor in armenia. the belarus-russia friendly match was the first international match in our country in 2 and a half years; a lot of efforts were made by many ministries to organize it. exclusive interview. with

athletes, here in russia at the brix games everything works like at the olympics, we have a common village where we can meet representatives of other sports, it was not an easy path to victory for me, but i ’m happy that everything worked out, it’s all in sports projects on tv channel belarus 24. anton, hello, good evening, not all they support me when i invite not officials or experts to the program, there are political scientists, but i’m interested... so i call, and the

more i communicate with ordinary people, every time i am convinced that they are not at all ordinary, especially the president, here recently, at a media event in mogilev, he indicated that he wants to see more professionals on the screen, not only in politics. anton kolennik, chef, dig a little deeper, it turns out that he is the people’s chef, and menchanian of the year, well, the first in the cis, and the only one, as far as i know, that’s all so, everything is true, everything is true, it’s true that you started your career by burning your debut dish as a child, let’s say, yes, you just burned it to the ground, only a spoon remained, a spoon in the very center, in this heart , it was pearl barley porridge with meat, with pork and carrots, in the oven? in the oven, i put it straight into

the carriage, my grandmother put it there in a corner, and of course, by lunchtime it all became the color of cast iron, but in the center there was that same spoon, which is just one spoon. which you could eat, yes, yes, it was very tasty and why didn’t this discourage you from wanting to study ? where did it come from? even it was, well , i was always interested all the time and i always repeated then porridge - it was it was the first such bright one, but how old were you, six? it was the first grade and then a little as i got older, i started reading my mother’s recipes, and my mother is a health worker, they write everything there with the letter o always. uh-huh, i understood something, i didn’t understand something, but i still tried to cook, i went to the trash a lot, i have an older brother, uh, i had him like always a taster, and these were pancakes that i fried in a waffle iron, yes, that was, well, there was a lot of things, there were some derivative

cakes, i tried to make cutlets, that’s all, so i came home after school, something i was doing just this for seven, well, i always went in for sports, yes, i always went to some kind. shushka basketball, i just went to the training room there, i just went outside with the guys to play ball, well, to at least somehow develop, well, i know that basketball and auto racing are still hobbies, yes yes, that’s what it is well, here you go look, anton, there is a motivational moment in our invitation, we are so used to living with stereotypes that higher education supposedly will definitely help you become successful, and many parents and children ignore...

college of communications, i went to the exam, there was the first exam there in mathematics , that’s what it was called, i just handed in a blank sheet, that is, it was fundamentally from left to right , yes i gave a blank sheet, came, said, well , wrote, well, i’ll wait to see what the result is, but i myself knew that no, well what will happen there,

i don’t immediately go through, i took the documents, i came then it was called vocational school number 221 of cooking, and they told me: young man, in 2 days you have to go somewhere. well, okay, what did this ordinary minsk vocational school 221 give you, it gave you the basics, it gave you the basics, yes, yes, yes, in general, it ’s free, if you love it, then you ’ll move on, they give you the basins, then you’ll be on your own , you search and dig yourself, it was difficult to get there, now there is the internet. there are also all sorts of channels there, and before there were some magazines at my mother’s, some with recipes, some old cookery books, there was a library, this i read everything, i studied everything, i had my first internship at the canteens of the amkador plant, well, i learned how to make cutlets there, and

i, well, there’s a lot of things you can learn there, too, then i had such a global job, they hired me first. in minsk, on prospekt, and i, they called me the squid man, because i came for six months and cleaned squid at the sink, i didn’t go further than the kitchen, why weren’t they allowed, i had an intern, well, these squid are 60 kg clean, then go home, then i grew, grew, growing up, and all the time i needed more, well , look, so that mothers and grandmothers were completely calm, yes - that’s how many cooks you have under your command at the same time now, now... about 20 people, 20, but this is a little maximum , yes , i once had such a peak, these are our summer olympic games, which were in minsk in the nineteenth year, i was then responsible for the global structure of such a structure for the state house of belarus, then i had about

110 chefs subordinate to me every day at the same time and everything went well, no i just can’t imagine how is it possible to manage so many people? they do this, well, the dish is prepared in any case, you need to cook it quickly and at the same time you need to have time to look, and besides , you are also a playing coach and it’s also very important - this is what the japanese taught me, i was there with them - i learned from the japanese in 2000, it’s very important to be in the mood, this is what i always say, if you’re not in the mood, don’t stand at the whip, as soon as you’re in the mood, come to the whip, i just read your statements once about what the main thing you learned in france is to smile, yes, but what happened between vocational schools and getting into the top 200 best chefs in the world, it was work, it was smiles, work, yes it was... italy, where i studied in academy, where our education was not accepted, yes, and i

had to study from scratch in italy, but i graduated with honors, then after 3 years i confirmed my training by passing additional exams, and i am there, well, a master chef, studying in france was small, it wasn’t long, it was only a month there, but it was an opportunity to get to know each other with the great paul bacuse. for me, this is just such a standard he taught, he didn’t teach, he also gave more of this fuel for this fire, that this business needs to be loved, and you convey your love through the dish to the guest, and you change his mood for the better, yes, you can even cure him and even from the blues, this is important, that’s why it’s important for the chef to start the day, not just say hello. staff, make sure that before the start of the service they are all in a good mood, then this

energy will be transferred to the hall, this is very it’s important to the dish, so it’s not like the chef just came there and you sit there and command, you’re like a clown on a single-shod bicycle, you have to juggle, you have to be able to laugh at yourself, uh, know a lot of interesting stories, lady of course about cooking, so that your staff is already charged at the start of the service. and then everything will work out, well then the question is very polar: why didn’t you stay in italy or france and why haven’t you opened your own restaurant serving belarusian cuisine? well, i’ll answer, well, the first part of the question, well, it’s all very simple: having gone there, you will always be an expat, a visitor, yes, you will not have truly warm friends, at least know that you are gone, and i grew up on this land, why should i leave here, i i love? this land, i love these forests, lakes, fields, even when now i go on

some culinary travels, with my master classes, i return home, and i understand that i am at home, so i cross the border by car, and i realized that this is my land, i grew up here, i love this land, i can’t imagine how you can go and live there, and he says that you are a belarusian, but at least you are a belarusian then, well... with stories, of course with me, well, if we are talking about belarusian cuisine, what is belarusian cuisine, why even potato pancakes - this is not the top of the food chain, yes, well , really, we know so little about the diversity of our own cuisine, yes, well, our cuisine is not potato pancakes at all, well, this is now, there are belarusians, bulbash, potato pancakes, but all the potatoes were brought here literally right there about 200 years ago. well, we ate something before or were we expecting potatoes? well, yes,

they brought it from america, but we have river fish, yes, we have forests in which there are wild animals, we have, well, wheat has always been root crops, but there everything is possible there , before potatoes we used a lot the root of silder is used as food, it’s ours, it grew, they also made it and fried it, so you can fry it, steam it, make all those smoothies, these trendy ones - this whole comeback is important. our location, through us they brought people to tsarist russia, including cooks, they left their recipes here, they shared with local residents, in 2008 we went to one, in 2007 we went on such an ethno-expedition, to large places where in those days there were motels, where horses were changed, carriages were repaired, well, where exactly the guests spent the night there and lived for some time that time, including the worldly one. nishchevsky castle, where only italians worked for the ardivilles, and we asked the recipes of grandmothers from

grandmothers, well, their grandmothers, and those forgotten ones, and we found amazing things, we had our own lasagna, only it was called lazanka made on pancakes prepared, and thanks to the french, the idea came to us, and the fashion for cream soups, they were called podvodka, because the potatoes were crushed with a deck and cooked. it was crushed into puree and added to the soup when it was boiled and mixed, it turned out like a cream soup and now you were making dishes like this, yes, yes, i sometimes make it for guests of the city, especially when i worked in a hotel.

we ourselves are undeservedly bypassed here, well, in fact, we have it, just like in italy they have motadela, but it’s an open sausage, it’s not very tasty there in italy, honestly, they are trying to add it there, dilute it with pistachios, anything, peppers , anything is possible to give it a taste, our delicious sausage is cool, which is still made according to gost, which is according to gost, but that’s the thrill itself, that we have preserved these gosts, yes, that our factories prepare according to gosts without... the introduction of some kind of food, all sorts of chemical elements, everything is natural, well , our vegetables are good if they are ripe, but there is always such a fashionable word, life hacks, how to ripen the same tomatoes bought in a store in winter, buy a couple of apples, fill up tomatoes with apples, put them in - this is the first time i ’ve heard about this, really, well, we all know

the word banana gas, well, everyone knows this, well, who’s doing it, yes, banana gas is what... for this you need, so that the bananas ripen, because they are picked green, put in a truck in this container, and let's go and put gas in there, banana gas is malic acid, apples emit such a gas, let's call it, the one that ripens anything, that is, tomatoes fresh with apples in a dark bag, put it there in well, just here in the kitchen tomorrow you will have completely different tomatoes, and this way you can ripen everything, well , of course, except for the potatoes, they will begin to grow, wow. this is the first time i’ve heard about this, well, these are the life hacks our grandmothers used, and ours, our great-grandmothers , they definitely used them in order to save something, to pass something on, we all need to be reinstalled again, we’re just like - we have gone very much into european culture, we want it to be like there, but we have forgotten how it would have been with us, but with us it was no worse, we never had these taverns where we

we eat next to the carriage there with some kind of cart, plows and so on and drink. some kind of terrible infusions, everything was fine with us, we had tablecloths that our great-grandmothers knitted with their hands, pressed on the tables, we ate delicious food, yes it was from the oven, yes, our culture is stewing, what is it -that’s baking, everything was from the oven, but it was very tasty, but what’s this story with cast iron frying pans, we’re all used to fashionable anti-stick coatings, it’s all very simple, so... and anyone can make one of you at home life hack, here's how to buy cast iron at frying pan, metal, teflon or some other super coated frying pan, make the same ones of our potato pancakes, yeah, here are pancakes in a bowl, and put four shorts on the fire, well, so that there is an honest life hack, and a spoon in each frying pan, it will be the most delicious on cast iron, it’s not for nothing that all our

grandmothers, grandmothers, they only cooked on cast iron , but what are you cooking on now? i also cook on a chigun, i also have a cast iron at home, of course there is teflon in all these fashionable ones, yes, but it’s very tasty on a chigun, and i just bought a cast iron pan just like this in order to make something, well , it’s also a stew, it tastes different, okay, so western sanctions, how they affected haute cuisine, they replaced them with hazel grouse, and these belarusian shrimps, and really , but in fact they are the same. for a long time now and this has given a huge impetus to the word import substitution and when our

factories begin to start thinking about something new. aged, everything is there, and so in everything, ours, well, our meat has always been great i remember the baltic people there, about 20 years ago, they ran after our chicken because they are here, i communicate with baltic couples. they say that on your chicken the broth is so fatty, rich, tasty, but on ours it’s just water.

belarusian doilitstva, which is important for your jumping and this time you will learn and master. russian classicism, it is mostly found in modern architecture. halounae, if they were such great people...

a couple of years ago, a popular online culinary guide, yes, it compiled a rating the most tasteless dishes in the world, 100 dishes, from different countries, including the well-known and beloved by our compatriots, jellied meat, yes, yes, why is it so wonderful here? well, in my opinion , i have both a mother and a grandmother, well, great, my mother still cooks, my grandmother cooked this dish perfectly, why is it on this list along with the same rotten

, half-decomposed shark carcass and a little bit of dried meat or whatever they do there , well, how can you put this on the same level? well, just like any other top like that, yes he always it is very subjective, because it is chosen by someone there separately. eat potatoes not with meat, but better with herring, so here are the president’s quotes, even about food, they tear up tiktok, this has long been known, yes, but

what can you say about these culinary tips of ours, in fact, they are all true, this is correct, because, well, when you eat potatoes with meat at night, it’s a very long process of digestion, but it’s hard for you, and well , you’ll sleep... comfortable when you eat something light, fish, fish, aka it is absorbed very quickly, it is also useful, nasty healthier than some fried piece of meat, you sleep well and feel lighter in the morning, well, you definitely need to drink a little more than from meat, but in principle i agree with him, well, potatoes in general, we’ll even remember those soviet times , maybe no one even thought about it, and this is very important. such a stage, when we cleaned it, today we put it in water for some time, it just lay in the water, the excess starch was removed so that it would be easier for...

for absorption, yeah, now it’s this step they’re trying to somehow clean it up, get around it, yes, they just cleaned it, fry it or boil it right away, leave it there for half an hour in the water, so, uh, in the armies they don’t use potato peelers, but cadets, yes, well, it used to be like that, well, now, too, i think, they live with their hands, and while the potatoes are lying in this water, i peeled a lot of potatoes during the 5 years of military school. she lies in the water, the starch goes down, well, yes, just constantly, this one doesn’t clean quickly, he’s in no hurry, several hours, several hours, yes, this is a great option to make the life of a salad easier, and well, i was told that you have some kind of unique recipe for the perfect mashed potatoes from our potatoes, well, yes, it ’s actually a recipe, mashed potatoes were invented by the french, this is their national dish

it is entered as in a clinical book. france as the main main dish of france and there is a recipe that cannot be violated, it already has two components, we all laugh, but it’s really very tasty, it’s potatoes and butter one to one, wow, well, the only thing that matters is of course, don’t beat with a mixer, don’t beat, no, you can’t use a mixer at all, but just mix, just mix with this masher like yes, because with a mixer we immediately get wallpaper glue, but you can immediately get wallpaper glue. it will hold up, it will, one for one, you have to try it, it’s very tasty, i even remember - about all these mixers, all these gadgets, studying in france, polybaza academy, meringue class, these are knocked down so dried or baked squirrels, we come to class to learn from it seems, well, we already have everything, we’ve definitely already invented a mixer, and we’ve invented whisks, we don’t have either whisks or mixers, the teacher tells us: guys, when they came up with this recipe,

there were no... whisks were just these little brooms, they’re like this these are the rods, and here ’s a small whisk, we’ll do it as we did before, i’ll say that we beat with these small whisks, well, four times faster than we beat with a whisk, because there’s a lot of air, and it’s very tasty, and it's really better than with a mixer, because you feel the product, and you understand when you need to stop, and with a mixer, even at our national cook, we see that it’s better to remove it sometimes, because people come in... such and such courage, they want to make their life easier, but they just ruin everything, well, i memorized the recipe, i i'll try to make potatoes, one to one with butter. anton, nekrasov believed that the meaning of life was in cabbage soup, pies and goose offal, yes, but how beautifully bulgakov described it through the hippopotamus cat - this kerch herring, yes, herring,

bunin admitted. skikhresti, uh-huh, cheesecakes we made all life, all our lives our grandmothers baked cheesecakes in the oven, they were of different shapes, and in balls, here and there someone made them flatter, and it’s very tasty, and the recipe goes away, in fact, we start adding flour, well now i see how they cook, yes, they put flour into the curd so that it doesn’t spread, so some step is lost, they’re trying to make it simpler, but

everything is simple, we need... we made cheesecakes and fried them in the oven, they don’t spread, because we have already removed the whey, this is a dish that tourists know, i worked in hotels, and i know yes, they all want syrniki in the morning, they want syrniki for lunch, syrniki - this is something everyone hears about, it’s ours, it’s ours, well, this is our dish, okay, anton, how did it happen that well our recipes are so cool, you even

impose the taste of food, it’s well... imposition, it’s like all these taverns came to us, the poles, to make our man weaker, they came up with these taverns with fatty food, with cheap alcohol. this is, well, this is not a journey of one day, this is a long decrease our guenon and this is the relaxation of our man and they hooked people on these tinctures of unknown quality for fatty foods , that’s it, there’s fatty food for everyone, it’s hard for everyone to sleep poorly, not only the blood vessels are clogged with cholesterol, bad cholesterol, but with us everything was different. we need to get back to this, i’m in favor of getting it all back to this, but hey, they’ll be like us now, yes, we always went here to see anton kolennik, let’s go to another restaurant, but they cooked in hotels, yes, where the contingent is mainly

visitors, yes, is there a difference, well , let’s say, in needs, yes, in preferences, and what foreigners want, well, their usual or still acquaintance with our authentic, well, if we are talking about... tourists are also ours of course they are interested in our national one , they really need it, they want potato pancakes, they want cheesecakes, they want babka, this was even before potato pancakes in our cooking, they want our some kind of soups, our belarusian cold soup on kefir without water, they want it all they want, but they unite everyone and the residents of the city, yes our tourists are that they want to come and pay quality. product, so that it is there today and in a week and in a month there will be the same high-quality product, and of course i really want my colleagues to communicate with the guest, they go out to your guest and

find out his preference, yes yes, and this is also like such, like a magnet of attraction, a guest would mean that well, i’ll go there, because there is a great cook there, ivan there, there, it doesn’t matter who, yes, he knows what i like, here i am worked at a hotel, tourists came with families, these children ran to hug me there, hello uncle anton, there are cheesecakes for breakfast, please, you are talking about how competent a deputy or politician he is, that we need to go to the people, in the end, of course, people, our president is talking about this that our most valuable thing is people, it really is so, we have nothing more valuable for our people, we must do everything so that your subordinate, like an adult , comes to his workplace happy and wants to go there, this and this depends only on the leader, this does not affect this at all the president is neither there nor anyone, only you yourself

create a workplace for your employee, this is the atmosphere, this is very important - i’ll probably say something that i didn’t mean to say, you can directly be made the face of the year for quality, yes yes... how much this is important when preparing the dish. in fact, there are many more countries in the world that need our technologies, and not vice versa. in economics, we will prove that we can do a lot here. no less than the empires that border you and the developed states. all the important questions most often decisions are not made at official negotiations, at ceremonial exhibitions, or in formal suits. the most important issues, whether in politics or economics, are most often resolved

in an informal setting. the presidency is the most difficult profession in the world, this schedule is never static, something is canceled, something is added, something else is rearranged. but still. so in this schedule there is never a day off mark, so the head of state is the leader of the country 24x7, 365 days a year. author's project of igor turai propaganda, watch on the belarus 24 tv channel. a proper morning should begin with a proper breakfast. we will prepare alazias from zucchini along with red fish, in addition to this we will prepare healthy green fish. bulgur is an excellent side dish, slow carbohydrates, low glycemic index, gives you energy for 3-4 hours, simply amazing, we will help you choose products to make the first meal tasty and healthy, when choosing

a frozen product, pay attention not only to the manufacturer, expiration date, you need so that there is as little ice crumbs in the bag as possible, it is easy to determine a good radish, it should be firm and... exercise 10 times, open your arms wide, from this position bend to the side, stretch the entire lateral line of the body. watch the breakfast of the champion program on our tv channel. anton, very soon the olympics will begin in

paris, yes, a place where our flag will no longer be, but i know that you have a special relationship with flags, in calm times you represented belarusian cuisine at international fairs, yes, yes, you could bake a masterpiece under a neutral falcon, well, it would be a masterpiece, but still with our taste, with our belarusian accent, everyone would understand that this is ours, that ours is belarusian, honestly. uh, no visas for europeans, this is a big plus,

that is, we are a little fed up with this beauty and don’t see it, we don’t see it, living in minsk we don’t see it, i suggest everyone just go to the regions, just eat from the m1, yes there drive somewhere in a small path under it, see how fast it is, take your time, take your time, yes look, you need to look around and you will understand that this is our homeland, it is here. how is our flag perceived now in europe? ok, normal, i’ve never had a problem with this, even this year i ’m taking a small group of our farmers to the global mosemland festival in turin in september and we will stand under our flag and we’re bringing here i was last year i took our grain and it was it was such a small contraband. yes, i’m just there in a suitcase, three bags of 5 kg of grain each, one

grain went to arizona, well, one sock, one the little one went to norway, i gave one little one to the kyrgyz, yeah, and the guys sowed it and it grew there, everything is fine, everyone is happy, satisfied, i brought it, and in the eighteenth year we filled the museum of words in turin, i brought the land, our white land , photographs and in a jar, well, i had them. there was a house in the vozmer castle, i just went to the city, dug up our lands and brought them, and there is a museum of land, yes, and there is a museum of land, there is land from all, well, from all sides of the world, from cities, somewhere somewhere the country repeats itself different regions, and you look at this diversity of the earth, well, it’s already mesmerizing, yes it’s fascinating, you’re right, i once transported our eggs, here are the chicken eggshells, yes you, because they are entirely red they will get spoiled, they nailed it down there with a thread. a needle with a shell of eggs and also when you, here we are, here we are, that they

are either white or yellowish like that, yes there are burgundy ones, when you look at the palette of shells from all over the world, you are simply surprised, yes, they are different somewhere like that pieces there somewhere it is not quite the right shape, it’s interesting and you and the city are putting our flag on our product, but we can say that this is truly belarusian, real belarusian cuisine, it is unique. there is something to brag about and something to offer, yes, everyone wants leather holes, well, traditionally, yes traditionally, everyone wants, everyone wants holes, because they don’t know anything else, yes, but when you do it there, here i am in twenty -two, i made our mochanka on dorzhzhe pancakes with kefir, it was difficult to find kefir, of course, sour cream, but yes, but we found, well, kefir - this is a purely soviet recipe, well, yes, as far as i know, it was sold there to two countries, to canada, to finland, and uh... in france it’s already there already arab countries are using it more, they are starting to use

kefir, well, it’s a unique product, unique, yes, we made it with sirloin, we made pancakes and made mochanka, we just served it , we treated the guests and what was the reaction, they were generally in shock, give the recipe and tell us how it is so thick pancakes are interesting for us to eat what can i show you once again that i am convinced that ordinary people, ordinary people, europeans , european politicians, these are two big differences. there’s a huge difference, there’s just a huge distance between them, i feel like this, because ordinary people communicate with them, they, they all, of course, are all worried about this situation that is now in the world, but they want uh... in common again communicate, well, they didn’t seem to stop communicating, yes, they want everyone to continue to talk, yes, yes, it’s beneficial for everyone, just to communicate normally, making friends, exchanging, eating, traveling, well , that’s trading, yes, that’s the same, it’s always been, always, since we’re on my program, onton,

yes, i can’t help but ask a question about the political kitchen, don’t you think? that some countries are now, well, how can i put it, clearer? are they going too far, or something, or is it the case that western politicians only know how to spawn, stir up trouble, and hang noodles on the ears of their citizens, yes, but in essence it’s all neither fish nor fowl, the question is what, i think that here is the most striking example, these are ours neighbors poland, well, a little bit of politics on my part now. i see this, how i communicate with people in poland in germany, yes, germany, under their chancellor, it became weak, well, honestly, it, it is no longer the same, it was the engine of europe, yes, everything is weak, and poland, having realized this, that now they have such a chance to hit the jackpot, the american one, they

begin to say such things, there are some gesticulations, there they let everything be closed. changes in values, well, yes, just a huge change in values, just like 10 years ago, yes, but any italian family, especially a polish one with catholicism, yes, connected, yes, when they gather as a huge family, they eat at a common table, well, in italy this is generally developed, yes, they even go so far as to go

to other countries, these italian family feasts, when several generations sit, but this is normal, yes, maybe it’s better for them to actually promote this today. your beloved italy has benefited from the fact that now such discord is going on, probably no, no, no, italy, here i am - i can say, in 15 years apart, italy is dying, a lot of industries are closing, people are getting poorer, prices are rising, but there are no wages, it’s terrible, so i communicate with italians and talk to them a lot, i see it myself, it’s just that when you travel around italy 200 there 8 year and even 2024. a lot of things have closed, it’s just written that a lot of things are being sold from abandoned and people people are getting poorer and communal apartments and communal apartments, what kind of communal apartments there are, everyone says that there are salaries and that’s there , but just calculate it, it’s just mathematics , subtract the costs that are there and you will understand that

we’re doing quite well, well, the question is how much is left after all, yes. on hand, it’s true, anton, but, well, unfortunately, the last one, a semi-philosophical question, yes, unexpectedly, maybe.