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Jul 15, 2024
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anton kolennik, chef, dig a little deeper, it turns out that he is the people’s chef, and menchanianar, 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
anton kolennik, chef, dig a little deeper, it turns out that he is the people’s chef, and menchanianar, 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...
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Jul 29, 2024
07/24
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kolennik, chef, dig a little deeper, it turns out that this is the people's chef, and the birthday boy holder of the title of one of the 200 best chefs of mirash, 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 by burning your debut as a child the 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 with... cow 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, which is one spoon, one spoon that you could eat, yes, yes , it was very tasty, why didn’t it discourage you from studying, then it happened, well, i was always interested all the time, and i always repeated it, then the porridge - it was, it was the first such bright one, right? then , when i was a little older, i began to read my mothe
kolennik, chef, dig a little deeper, it turns out that this is the people's chef, and the birthday boy holder of the title of one of the 200 best chefs of mirash, 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 by burning your debut as a child the 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...
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Jul 29, 2024
07/24
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kolennik, chef, dig a little deeper, it turns out that this is the people's chef, and also the man of 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 y
kolennik, chef, dig a little deeper, it turns out that this is the people's chef, and also the man of 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...
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Jul 5, 2024
07/24
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went from one restaurant to another, but they will be like us now, yes, we always went here to see antontaurant, but they cooked in hotels, yes, where the contingent is mainly visitors, but if... the 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, it’s also ours, of course, they are interested, ours, national , they really need, they want, potato pancakes, they want, they want cheesecakes, they want babka, this all happened before potato pancakes, our culinary specialists want our soups, our belarusian cold soup with kefir. without water, they want it, they want everything, but what unites everyone and the residents of the city, yes, our tourists, is that they want to come and get a quality product, so that it will be there today and in a week and in a month there will be the same quality product , and of course, i really want my colleagues to communicate with guests, they go out to their guest, yes, find out his preference, yes, yes, and that’s the s
went from one restaurant to another, but they will be like us now, yes, we always went here to see antontaurant, but they cooked in hotels, yes, where the contingent is mainly visitors, but if... the 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, it’s also ours, of course, they are interested, ours, national , they really need, they want, potato...
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Jul 13, 2024
07/24
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you left one restaurant for another, yes, they are like we will now, yes, we went here constantly to antonthere a difference, well, let’s say, in needs, yes? at respects and what do foreigners want, well, their usual or still acquaintance with our authentic? well, if we’re talking about tourists, it’s also ours, they don’t, of course, they ’re interested, it’s our national one, they really want it, they want potato pancakes, they want cheesecakes, they want babka, this was even before potato pancakes in our kitchen, they want our some- then soups, our belarusian cold brew on kefir without water, although they all... want it, but what unites everyone, both city residents and our tourists , is 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, right? yes, and this is also like a magnet of attraction. it means that, well, i’ll go there, because there ’s a great cook there
you left one restaurant for another, yes, they are like we will now, yes, we went here constantly to antonthere a difference, well, let’s say, in needs, yes? at respects and what do foreigners want, well, their usual or still acquaintance with our authentic? well, if we’re talking about tourists, it’s also ours, they don’t, of course, they ’re interested, it’s our national one, they really want it, they want potato pancakes, they want cheesecakes, they want babka, this was even...
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Jul 13, 2024
07/24
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anton kolennik, chef, dig a little deeper, it turns out that this is a people's chef, and menchanianf the year, yes, and winner of the title of one of the 200 best chefs in the world. 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 by burning your debut dish as a child, 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 carrots, they made it in the oven, in the oven, i put it right in the carriage, my grandmother put it there in a corner, and of course that’s all for lunch, it became the color of cast iron, but in the center there was that same spoon, which is just one spoon. one spoon that you could eat, yes, yes, it was very tasty, why didn’t it discourage you from studying, where did the desire come from, well, i was always interested all the time and i always repeated, then porridge - it was, it was the first one so bright, yes, and then how old were y
anton kolennik, chef, dig a little deeper, it turns out that this is a people's chef, and menchanianf the year, yes, and winner of the title of one of the 200 best chefs in the world. 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 by burning your debut dish as a child, let’s just say, yes, i just burned it to the ground, only a spoon remained, a spoon in the very center in this...
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Jul 29, 2024
07/24
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kolennik, we will go to another restaurant, but they cooked in hotels, yes, where the contingent is and what do foreigners want, well, is it their usual or is it still an acquaintance with our authentic? well , if we are talking about tourists, 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 kitchen, they want ours some soups, our belarusian cold brew on kefir without water, although... they still want it, but what unites everyone, both city residents and our tourists, is that they want to come and pay for a quality product, so that it will be available today and in a week and a month later there was the same quality product, and of course i really want my colleagues to communicate with the guest, they go out to their guest and find out his preferences, yes, yes, and this is also like someone like attraction magnet. employee, this is the atmosphere, this is very important, but i’ll probably say something that i didn’t intend to say, you c
kolennik, we will go to another restaurant, but they cooked in hotels, yes, where the contingent is and what do foreigners want, well, is it their usual or is it still an acquaintance with our authentic? well , if we are talking about tourists, 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 kitchen, they want ours some soups, our belarusian cold...
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Jul 15, 2024
07/24
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yes, we always went here to see anton kolennik, let’s go to another restaurant, yes, we cooked in hotelsl , their usual or still acquaintance with our authentic, well, if we are talking about prorists, also ours they are ours, of course, they are interested, our national, 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 stuff on kefir without water , they want, they want it all, but but everyone what unites both city residents and our tourists is that they want to come and get a quality product, so that it is the same quality today and in a week and a month. product and of course i really want my colleagues to communicate with the guest, they go to their guest and find out his preferences, right? yes, and this is also like such, like a magnet of attraction, a guest would mean that i will go there, because there is a great cook there, there is ivan, there, it doesn’t matter who, yes, he knows what i love, he is with say hello to me, talk to me,
yes, we always went here to see anton kolennik, let’s go to another restaurant, yes, we cooked in hotelsl , their usual or still acquaintance with our authentic, well, if we are talking about prorists, also ours they are ours, of course, they are interested, our national, 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 stuff on kefir without water...