in high-profile events in the cultural field of the country. festivals that take place in belarus cover all age categories and musical formats. for example, let’s take this summer and let’s not forget that we are talking about a state under sanctions. a big concert in honor of the last bell in the minsk arena. kupala in alexandria, slavic bazaar in vitebsk. rock festival solstice in pruzhany. august 3rd. festi wow at the dynamo stadium in minsk. you're buzzing with tents and concerts at vivo brasla. and by the way, it was precisely for him that people poured into our country under the announced visa-free regime. citizens of the european union. law enforcement officials say that among them are residents of the netherlands, germany, italy, poland and other european countries. employees of the ministry of internal affairs know everything about every person who enters belarus. even at the stage of customs control, the guest enters a database in which his movement is tracked until the moment he leaves. and here

comes the puzzle of creating legal acts over the past few months. on april 3 , the president signed changes to laws on national security issues. contents of the document implied an adjustment to the law on the legal status of foreign citizens and stateless persons in the republic of belarus, and it was adjusted. july 7, legal entities, individuals and individual entrepreneurs who rent out houses, apartments and agricultural estates, upon check-in and... trans are required to report this to the police within 3 hours. data does not need to be submitted only for members of official delegations, diplomats, pilots and stewards of international airlines, drivers and conductors of international trains and drivers who transport goods and people from abroad. why? obviously these people are here for work and housing during their trip to us is officially provided by the employer. in all other cases , the police will find out about the arrival of foreign guests. landlords who do not

report imported guests face a fine of up to twenty basic, that’s 800 rubles. the border is inspected and entered into the arrivals database. then he settles somewhere. the owner of the property immediately reports this to the police, and the guest himself goes to register with the local department of citizenship and migration. law enforcement officers break through the identity, and if it calls suspicion, special control is established over her. civilians don’t know exactly how the special services work in this segment, and we don’t need to know, the main thing is that those who come here with criminal intentions are quickly identified within the borders of our country. poles can travel from any direction, tourists from the added 35 countries are allowed to stay in belarus and leave it through any company once, but the total time of stay in belarus for one person should not exceed 90 days a year. citizens of lithuania and estonia upon arrival

there is an important nuance: if you are a citizen of lithuania, latvia or poland, all this is described on the state border committee website in the visa-free entry for foreigners to the republic of belarus tab. those whose friends want to take advantage of the opportunity to come to us can after detailed consultations with all concerned departments. from the ministry of sports and tourism, because it ensures the accessibility of various castles and estates to foreign guests. ministry of transport, because it is there that they decide how to simultaneously allow thousands of people to move around the country without any hitches ministry of internal affairs, because law enforcement officers have a huge burden on ensuring security in a country where suddenly there are more people, and of course, with border guards who are to become a filter for the motley flow of people, all of the above approved the expanded visa-free regime only when they were sure that we are absolutely ready for it, there are no problems from belarus. no and never

will be, but on the part of the eu countries, they already exist. if you look at the website of the state border committee, you can see that our western neighbors left people under the river, just a few bottlenecks through which one can enter our country. for cars there are only two checkpoints on the lithuanian one on the polish border. the fear there is so great that the truth about our land from eyewitnesses will spread throughout europe, so if there are problems with registration of tourists, it will definitely not be from belarus. our guys process foreigners very quickly and are ready to release additional shifts of employees if necessary. greet guests. remember how belarus sparkled when we hosted ice hockey world championship. if you liked it then, you'll like it now. leave behind the mentality of people who have nothing to show at home. belarus is a compact box with precious reserves and architectural monuments. we were lucky. with the jeweler who brought them to

shine, well, don’t perceive the openness and kindness of our politicians as a desire to rub someone’s nose. for example, laws for this visa-free regime began to be prepared several months ago. when lithuania had not yet prohibited entry into cars with belarusian license plates. our main goal is peace, and we provide it for ourselves with all our might. i’m marina karaman and we figured out what to expect from the extended visa-free travel. all clear. see you. the television news agency presents it in the public domain. we have no secrets from our people. pramyslovs babruisk uzbekistan yashche

adnykh pradomsovye - new garbarny kombіnat. on the right, the fee for uladzimir paley and i will give only high quality results. how easy is it for people to practice with atk? brakavat nyama chago. a worker with such small details, perhaps the most insignificant adhilenni pryvodzyatsa yes marriage, chalavek tsyazhka forgot the necessary reporting. control over all activities.

yakast, under these mottos the absolutary pramen was practiced, and hell lay the hell of the shteparshchitsy ramualda strok and the hell of the tyrant galina kandymavavay, hell of the mustache charavichki, who walked in the day , the purchasers are happy to come. zaruka tamu, gety ganarod.

and ours is very difficult, especially since the president, recently at a media forum 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 this is the people's chef, and also the man of the year, right? and the holder of the title of one of the 200 best chefs in the world, yes, well, the first in the cis and the only one, as far as i know, everything is so, everything is so, everything is true, it’s true that you started your career with the fact that in childhood they burned the debut dish,

let's just say, yes, i 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... with carrots in the oven , they made it in the oven, i put it right in the carriage, my grandmother put it there in a corner, and of course by lunch it all turned the color of cast iron, but in the center there was that same spoon that... here is one spoon, one spoon that you could eat, yes, yes, it was very tasty, but why didn’t this discourage you from studying, then it even happened, well, i was interested all the time, always, and i always repeated, then porridge - it was, it was the first one so bright, yes, but then you were so old six, it was first grade, then a little older, i began to read my mother’s recipes, and my mother is a health worker, and... everyone writes the letters o there always, yeah, and something, something, something, something i didn’t understand, but i still

tried to cook, i went to the trash a lot, i have an older brother, he was always like a taster for me, and these were pancakes that i fried in a waffle iron, yes, it 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, did something for everyone, just this, well, i still i've always played sports, right? i always went to some clubs, basketball, i just went to the training room, i just went outside with the guys to play ball, well, to somehow develop, well, i know that basketball and auto racing are still there passion, yes, yes, this is such a thing, well, look, there is a motivational moment in our invitation, we are so used to living with stereotypes that higher education supposedly will definitely help us become successful, and many parents and...

the result, but i myself knew , what no, so what well, i wrote, well, i’ll wait to see what will be there, i don’t immediately go through, took the documents, came to what was called vocational school number 221 of cooking, and they told me, young man, in 2 days you have to enroll somewhere, you have such certificate, that is, you were dissuaded directly from the certificate, run away and they didn’t take me that day, but what was the certificate, well, i had one c grade there? there was a library, i read everything, studied everything, i had my first

internship in the canteen of the amkador plant, well, i learned how to make cutlets there, and i was there too there’s a lot you can learn, then i had such a global job, i was hired at the first pizzeria in minsk on prospekt and they called me the squid man, because for six months i came and cleaned squid at the car wash, i continued... i didn’t go into the kitchen why they didn’t let me in, i had an intern, well, clean these squid 60 kg then dovoy 60 then i grew, grew, grew and i always needed more, well, look, so that mothers and grandmothers were completely calm down , yes, that’s how many chefs there are in your subordination at the same time now, now there are about 20 people, 20, but this is a little maximum, but i once had such a peak - these are our summer alpine games. we were even in minsk in 1919, i was then responsible for such a global structure for

the guest house of belarus, then and every day i had about 110 pavars under my command at the same time, everything went well, i just can’t imagine how you can manage to manage so many people who do this, well, the dish is prepared anyway you have to cook quickly, and at the same time you have to have time to watch, and besides, you’re also a player -coach, yes. and it’s also very important - this is what the japanese taught me, i’m there with them, i studied with the japanese in 2000, it’s very important - this is the mood, this is what i always say, these... you don’t have the mood , don’t stand at the whip, just when you’re in the mood, come to the whip, i just read your statement once that the main thing you learned in france is to smile, yes, but what happened between vocational schools getting into the top 200 the best chefs in the world, it was work, it was smiles, work, yes, it was italy, where i studied at the academy, where they did not accept our - our

education, and i had to study from scratch in italy, but i graduated. with honors, then after 3 years i confirmed my studies by passing additional exams and i am a master chef there, studying in france, it was small, it wasn’t long there, it was only a month, but this opportunity to meet the great paul bacuse for me is just such a standard he taught he didn't teach he he gave more of this - fuel for this. from the fire, that this thing needs to be loved, yes, 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, but there from the blues, this is important, so for the chef it is important for at the beginning of the day, don’t just say hello to the staff, make sure that before

the service begins, they are all in a good mood, and then this energy will be transferred to the hall. this is very important for the dish, so it’s not like the chef just came there and you’re sitting there, yes, you’re in charge there, you’re like a clown on a unicycle, you have to juggle, you have to be able to laugh at yourself, know a lot of interesting stories, of course about cooking, so that your staff is already charged at the start of the service, then everything will work out, well then the question is with a very polar spread , why didn’t you stay in italy or france and why haven’t you still... opened your own restaurant serving belarusian cuisine, well, i’ll answer the first part of the question, and it’s all very simple: having gone there, you will always be an expat, a visitor, yes, you do not there will be truly warm friends, everyone would know that you are gone, and i grew up on this land, why should i leave here, i love this land, i love these forests, lakes, fields,

even when now i’m leaving for some - they have their own culinary journeys. with my classes then, i’m already returning home and i understand that i’m home, so i cross the border by car, and i understand that this is my land, i grew up here, i love this land, i can’t imagine how can you leave and live there and says that you are a belarusian, yes you are a belarusian well, as for the collection, of course it will be, it will be, it will be soon, and it will be such a cuisine, both belarusian and... even my cuisine, but that’s how the guests of the city know me, how the residents of the city know me, it will be delicious, it will be interesting with stories, of course samba, well, if we are talking about belarusian cuisine, what is belarusian cuisine, why even if potato pancakes are not the top of the food chain, yes, then in reality we know so little about the diversity of our own cuisine , yes, well, our kitchen is generally

subsoil, well, this is where we are now belarusians, bulbash, potato pancakes, but they literally brought potatoes here. there about 200 years ago, well, we ate something before or we were waiting for potatoes, well, yes, they were brought from america, yes, 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, uh, before potatoes, we used a lot of silderia root for food, this is ours, it grew from it, they also made it and fried it, so you can fry it and steam it there, cook all the smoothies, these trendy ones, that’s all. more our location is very important, through us they brought people to tsarist russia, including chefs, 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, uh, to large places where in those

days there were motels where horses were changed, carriages were repaired there, well, where exactly the guests spent the night there and stayed for some time. including the mir castle, a castle where only italians worked for the ordevils, and we asked grandmothers for recipes, from grandmothers, so their grandmothers, but those forgotten ones, and we found amazing things, we had our own lasagna, only it was called lasagna , made from pancakes, and thanks to the french , the idea came to us, well, there was a fashion for cream soups, they were called podvodka, because the deck was crushed - potatoes, they were boiled, crushed into mashed potatoes and...