who is to blame if food turns poisonous and how much do star chefs earn? let's talk about this with the head of the federation of restaurateurs and ateliers of russia, igor bukharov. igor, how does the restaurant business feel in today’s environment, well, in comparison with the pre-pandemic period, pre-sanction? if we look before the pandemic, yes, then for now we are picking up the pace in order to achieve the results that we had, but this is all in terms of euros, in terms of the products that we purchased, because it is very difficult to count, so yes, there after all inflation is working, prices have increased, if we just talk in absolute rubles there, then in principle we have already achieved those results there, of course, there we understand that we are moving forward, but let’s put it this way, the purchasing power of the population is not growing yet, so the government is trying to support this by any means, but for now...

80 they used to talk about such trends in kitchen trends, so to speak, there is french cuisine, and then there is japanese cuisine, molecular cuisine was popular, and what now, what is trending now , that's russian cuisine became a trend, in the fourteenth year we had such a memorandum on the promotion of regional cuisines of russia, there it also depends on the products that are produced there and on the geographical and climatic conditions of some traditional cooking methods.

the culture of hospitality of those peoples who live in this territory, we divided there into the north-west, the arctic, central russia, the south, there is black sea cuisine, the caucasus, which means the upper-lower volga region, the northern southern urals, western, eastern siberia, the far east, in general, we are somehow like that, yes it is present, the question arose, it is like this, a question, like this, perhaps even philosophical, but what is russian cuisine, because some say that there is no such concept, yes, well, native it exists. there is, of course, you understand, there is italian, well, you tell an italian, italian cuisine, he will say, we have venetian, we have sicily, we have our own products in sardinia, for example, we were in murmansk, the arctic, we ask, guys, here's stragonina, why don't you do it, well, it's not like it’s necessary, i say, but you make carpach, but you don’t have stragonin, but you get things like this, well, people start thinking, it starts to move, for example, it’s very popular now.

released, well, we are working slowly, we say party, we mean lenin, like mayakovsky, yes, and here we say restaurant, we mean chef, they brought in french, italians, in fact, he says, some of them stayed, yes, he says, they live here in russia, ours, that’s how it is, now the cup of spring has finally changed in our direction, of course, of course, over the years a galaxy of chefs has already been raised, they have grown themselves, today they already receive wages at the level of the same chefs, which makes sense today. i’m even

embarrassed to ask in different ways, there are different ways, well, you can name it there, let’s say the highest point, i say, well, the highest point, well, i can say there, 500,000 and 700,000 are already getting shares in the restaurant, well, in fact, they’re already there, so that’s the order now you can understand the numbers, well , this is the top, so to speak, absolutely so, well, the boss has 200,000, 250,000, and the french have meshlem stars, we also chased them at one time, but now many are watching. applications, yeah, it’s 4.7, it seems good, let’s go, yes, if it’s below a four, then it’s kind of a question: should we trust what, so to speak, appears in the applications, or still count on what kind of professional assessment should it still be given? well, i wouldn’t suffer, because a professional assessment is still, if you remember, michelin made money from the fact that it released this collection, they already they simply go and say, you know, let us evaluate you. you pay us, we will appreciate you,

they understand that this attracts a certain number of people, but, but if you look at all, it’s best to talk to those people who go to restaurants, well... critics are also a problem, we have a critic - this is a graduate of the journalism department, they write well later, but until recently, maybe 10 years ago, there were stories like this, he says: you will feed me for free, i will write well about you, if you don’t, i will about you it’s bad to write, well, now, of course , it’s a digital environment, there is an opportunity to increase the actual rating, well, this is also a story, then with tripadvay it was there, listen, they wrote on facebook, vote for... on television screens, that they are trying to save money on the client, they are trying to make money on

the client, maybe even sometimes there is a damage to the security that you are talking about, i can 100% guarantee that everyone who comes to this market, they want to make it tasty. safe in terms of price-quality ratio, of course, everyone sits and thinks you rented a room that is more expensive, your economic model does not work, you have a cash gap there, it turns out that the easiest way to save, how would it be to buy cheap products, the question is, are all products safe, well, if there are already different people there who they don’t take something completely expired, there it’s already a criminal story there, now we’re talking to you, everyone is discussing this outbreak of butuulism, well, naturally.

you take it, open the sanitary rules, everything is written there that you need to do for of this, if you follow everything, everything will be fine, but if you don’t comply, but then you’re already taking risks for yourself, it could end up with things like this, local products, domestic, domestic wine, after all, it’s not insanely expensive, it’s not purchased where somewhere in italy, everything should be cheaper and tastier there, but something doesn’t work, if we talk about products in general, today we fully provide for ourselves, but for... we need a more refined product, let’s say, more delicacy, that is, if, if i'm sorry, here is our parmesan or our picorino, this is a different dish, or something, in the end, it’s me, i’m with those who now make these

hard cheeses or soft cheeses, i say, why do you call it, well, sort of, well, even purely from a human perspective, you can’t say what it’s called there, they say, how can we sell it? well, well, well, i’ll call a soft cheese like like after a while like mozzarella like it’s easier for me to call everything mozzarella and they promise some preferences if the restaurant actually has more domestic wine than foreign, we are now writing a standard that there should be domestic wine at the very beginning, i agree with this, because we also talked a lot about what is needed, then there is the question that there should be at least 50% there, for example, there is a wine list, but...

hotels that are from the popular segment, as they say, from the democratic segment, not these super-duper luxury hotels, yes, but there are iron, solid, such three stars, yes, well, first of all, of course, let's say, construction is a long time, it's a long time to get there 10 years, in my opinion, yes permission to pay off the purchase price in general, if you look at the economic model, we talked about the fact that if you take out loans from us, then the payback period will take up to 18 years, a hotel is not tourism, you can spend the night at home, you don’t go.

people are in a stupor, they can’t, well, they say: we have nature, i say, nature is everywhere, we have good people, people are good everywhere, and now tell me five for, why should i come back, the transfer is comfortable, that’s the first thing, what the...

local regional breakfasts, you teach bronchix, you’re also involved yes, besides, we have high-quality staff in restaurants and hotels, i understand that there is a shortage of personnel, we will try to do something there, the fact is that ranhix - he can create his own programs and not approve them in the ministry of education, these are just a few universities in the country, but yeah. we are approximately the same as the lozanskaya school of hospitality, these are the mantras there, this is the story, because here we have more practice, but since i am also the president of the federation there, i know everyone there, so i just say: guys, here you go we are preparing, please, take them for practical training, but not so that they are engaged in loading bridges there, yes there, but take them through all the workshops, see, if you like the person, maybe even hire them there , this will help, we will create an individual learning path for him. i came

to the hotel there to work as a maid, look, we , our students, go see how the rooms are cleaned, stand on the front desk, receive visitors, help, do everything in the restaurant , they go either to the kitchen or to the hall or to the bar or hostess, that is, we don’t... and in the summer they still have them, after passing the exams, another 2 months until the beginning of september, and how long does the course take , well, yes, well, 9 months, and so 4 years, these are bachelors, here about gastronomic when we talk about tourism, there is probably some kind of potential with an eye on domestic tourism, as if the mass is larger, and there is inbound tourism. when people actually come they will say: we want to try russian kufa, that’s what the soul is, but what about mazarasha? stove,

i think this is the basis, but is it possible this can be done, say, in a convection oven here or there in ovens that are electric there, well, it’s partially possible, of course, it’s best in an oven, well, you’re going to the far east, you’re not interested in going to a pizzeria, but i want to try, yes scallops, i want to try the trumpeter, yes i want to. thank you very much for the conversation, i’m always glad to see you,

hello, russia.

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