and in honor of your favorite politician? ready, wait. come on, no jokes, please, now these, let me give you uh eyebrows, we should argue our eyebrows. yes , so ready my friends. well, now i 'll leave you some funny beard, yes, you have the most unique chance right now. wait, that's not the right profession. i left friends. i think it would be very funny that with a mustache. so, if the joke is about the barbershop, you know you look like you could play songwriters on something. oh, carols, pancakes, sweets, oh, lyuli, white lyuli. and if

this is a guitar, a mustache, i can't . thanks , you'll do it later. and what are you, i'm free of charge thank you so much, you can leave it, then i 'll take it with me. i'll glue it. why did you remove this wonderful chubchik from him? yes, this is the only chubchik that you can really play some kind of burganista. uh-huh yes, you see, it's a cool story turned out. and you had a lot of such disputes, when you had to, well, win the argument. uh, well, you know, famous like, for example, there the boyars walked for a very long time, mikhail sergeevich in a scarf. oh, and a hat. remember, he went everywhere appeared. yes, there someone grew

some kind of mustache. have you ever argued like this excitement, i have to argue not that it was not, but one day i again for some reason now remember stories from the past. estimate their future normally you have an eyeliner. i have all the stories from the past guys, of course, remember from the future we went to 2003. go. we somehow went to venus from afar, in short, there was an argument. do you know what once i remember how we argued throwing smoke, when you remember her, and you and you quietly with lyosha hid on the sly, smoked and came to wash. we set you on fire. i won then this dispute and we set you on fire. and you, how the children justified themselves here, and we say, come on, give me a sniff of your hand, they ring with your finger there. and you well what is it? we are adults, and we argued, by the way, for money. well, uh, i remember that lyosha and i argued, you know what, that there was one program, a culinary

program known on one channel, and he says, i bet if we are called there invite, i will say a dish, about which they, well, do not agree, they bet we should do this culinary program. it's just that right then this program was called absolutely, that you will be preparing right now it is constantly a speakerphone. hello alexey we want to invite you to a cooking show from the novel. eh, and now we need to understand what will cook. here is the bull testicles, and on that, silence at the end of the wire we have an italian restaurant bull testicles. and they look at me on the speakerphone. well, like, now wait, will they agree or not? i don't i think it's good to do now. well, we are waiting for you then yes, then everything is filmed there. let's have a program. we look at the internet like, well, lyokha cooks, and there the bull testicles of the villagers are there at home. yes, in general,

i had to cook bull testicles. i remember that this is the only cooking program in which they cooked bovine strawberries, and i don’t know, maybe not the only ones. yes, it's simple and you know it was funny when we cooked them. lyokha makes some kind of salad there. i made some kind of salad, and of course, in the end cooking any cooking program. you need to taste properly. uh-huh it's so what you cooked and the next one was. i take then. as if you understand what they should be. you know what you're doing is pretending that you've never eaten this dish before. no, no. and when you want, as if yes, well, i didn’t buy and to cook hmm but under what conditions i don’t say cook, but such e you reminded me of a story about a culinary this story. she is well cheerful from the fact that it is in the village right in belarus in the village right in the village of the village.

that is, not some kind of settlement, uh, an urban settlement, like, but directly the village that we left is celebrating. we have a birthday because there was such a base on the river. e, with a bath, they are standing there, how could you even be there, but my two friends, uh, friends know them very well zhenya and aktai, they went to the village store in the village so that much more people would come as a surprise, than well anyway, i think i invited everyone there came instead of there 30,000 people. there are 70, that is, and the products began to run out very quickly. and so they said, now everything will be fine, we will go, like, well, to the village store and buy everything there. and what is a village shop in belarus? they stand here, so on the same shelf there are rubber boots, then sweets, then cigarettes, a bucket of flour, sugar, some kind of dress, some confiscated tv. yes, there

is more, well, everything is still for sale. you know everything like this. eh, everything for life there. well, they came to see. mostly. these are cereals. there, the bread is some it and they look that especially here and you won’t take any there. uh, not for sale, sausages, there's nothing, that is, and suddenly they look like a refrigerator. here, as it were, one opens up in which the ice cream is then stored and there the ice cream is actually sold and dumplings are sold. and, of course, we will put the simplest thing for everyone there now . that is, there we cook for me there, of course. meet your guests there for three days fishing there and they good afternoon she hello this is a woman who sells all this in a rural store there, very he tells us please. all the dumplings looked at them like that. he says, yes, there are a lot of us. that is, you are there. don't be surprised, there, like, we 're kidding someone there, zhenya has money there. well, that's it. yes

, yes, yes, that's all. she, then, took the packages , from there she began to upload the packages from there, laid out the site for them, and they look there, well, there are still left in the refrigerator, that is, well , she got a lot of packs, and they are such a cuckoo game. we we said all the dumplings. he so turns his hands into a boxer. and it's not dumplings. it was raviola ravioli. yes? well here, and there are all sorts of culinary jokes here, which, uh, with some kind of these preparations there. you know , you were culinary in some way, well, i remembered the history and the dispute at the same time the culinary history and the dispute, and semyon and the bulls prompted me to another completely even

cooler anecdote. yes, when the wife returns from work , she takes out her husband at home with his mistress and grabs a gun on the wall like that. stop , stop, stop, stop, stop, stop, stop, stop , dear adults are needed. well, stop it. well, well, what are you? load the hop there, this cartridge is the second stop, stop, stop. stop. well, what are you, well, give me a chance. come on, we're adults now . well, give me a chance she is. let's swing from side to side. hehe, give chances pushed, remember, there was a joke now you will understand when the world blonde contest is going on, you know there is no joke, and she is sitting in the hall, well, the world championship in blondes, that is, in general, there are only blondes from different countries in the hall, that's all and already the final of the competition and already there is a winner. she already kind of won,

but in order for her, uh, to take possession of the crown with diamonds encrusted. there emeralds are not very expensive, so that she, uh, takes this crown as a reward. she needs to answer one, well, an additional question and a presenter in such a beautiful suit, that is, all the tv cameras in the world, in general, tv channels cover everything live there. you see the blondes have taken frozen contests. you must answer one question and the crown. yours in all these girls she stands, and my chest is the heart. there pounding and he double-two and such took everything and she three and he hall, and he says, well, what are you, well, you were one step away from this wonderful crown. you were in one and then the hall starts all together in a unified impulse and blondes. yes, there is a chance, yes, she has a chance, well

, the presenter really liked her, and he has never been like this, never at our competition, he has been leading there for many years. you just really liked me a lot. and i will really give you a chance, as the audience asks, because you are beautiful. you are really the most beautiful blonde of our planet, and i ask again twice two of you. all in all, my heart is just there, now it will tear the dress, it's beautiful. five he well, well, well, how so? can i get you again? give her a chance. yes, there is a chance someone has already started whistling, and he just says, we are live. i know that i will be fired. now after this competition. i just like you very much, and i'm just there already everyone is yelling at him there, everything ends there. he says, i ask again twice two and she. four he azal, but you give her a chance,

by the way, here is a very large number of jokes about blondes. and you know that have scientists proven that the exact opposite is true? well, i don’t remember what blondes are. well, it's no different. that's just a type of jokes. we are back in the studio for the jokes podcast, dear friends, we continue our program in the studio. i vadim galygin and roman yunusov remember? were these, uh, jackets, mobiles? yes, yes, everything, a golden chain. can you imagine how much 600 is now worth that time, yes, everything came back about how new russians gave e, a mobile phone to his six-year-old son, but a russian son, that means look at these mobile phones. if there are any

problems with the title, well, everything is fine. well everything goes the day the new russian rides. he comes to work in his office with the threshold immediately all the floor. that's just yes. well, yes. hello, estimate we have a dog in the middle of the room, he shat right on the carpet. well, what are you, well, an adult guy, come on, take a scoop. take a whisk, clean everything, uh. all without problems, yes, and more for nothing. i don’t call like that, an hour passes again, this mikhailovich calls. your son is calling. what is pap? dad? see it in short. uh, now a neighbor came to my mother. they entered the room, which means that the neighbor takes off his pants. look, if he is nagatino's carpet, i won't clean it. unexpectedly ends you two anecdotes. let me remind you now that my father is going on a business trip to leningrad and he has, uh, children and well, he

comes and says this. well, here, there is an older child, an average and a very small one. he says, so children dad is going to leningrad on a business trip, who is now coming up with a rhyme for the word leningrad to that, i will bring what he asks the elder such opa is going to leningrad dad will buy marmalade. he says well done there average. well, come on, that papa is going to leningrad , papa will buy a jackal, well done. everyone bromela those chocolate. and what does this dabble say? you heard that you came up with it, in general you are stupid to me, in general, that is. well, in general, look like a brother. you just immediately rhyme everything there, came up with something. yes, he says, well, tell me what you came up with. he says, dad is going to leningrad, my mother's boyfriend will be happy, and for this, for a secret. dad will buy me a moped. and we are talking about this one so simple

oligarch oligarch, comes home on a rolls-royce, so he has, well, just a palace. well, the castle is such a simple castle, and he comes in like this and tells his wife that his wife is all there in the kitchen, like a parade of diamonds. all there is a wife. what do we have for dinner? he says, well , today there are lobsters, here are langoustines, there is black caviar. he says again. and how you want fried potatoes with lard and onions. she throws such a rolling pin such a diamond, so in general she says, you will earn, as normal men, you will have potatoes with onions. and i understood about the school, remember when the teacher asks the girl, well, class or rather a. come up with a sentence where two words would be fine and the girl pulls. yes, there, katenka, please, mom made me a beautiful

dress. i do it and i look great in it. do you understand? well done, five there , the second girl pulls her hand to me. my grandmother baked wonderful pies, and i ate them, i feel great, sit down. well, there's a five, mashenka pulls the hand yes, mashenka yes, i went up to my dad and said that i was pregnant. to which dad said fine just fine. yah not so colorful. it sounds uh one word. listen, i remembered something anecdote. well, here we are talking about the countryside all the time. i like it here, you know , like the participants, in which i could have events, in short, i’ll remember a joke, which means the farmer is here. well, they just imagined that a farmer works there somewhere in texas, which means he has a huge ranch there, and then such a dusty pickup truck drives up and comes out with such

a funny hat. there, with this, with such acorns, eritis comes out, new ones like that. hey, i'm the new sheriff of this state. i came to see if you have any illegal items. maybe you're hiding something in the barn or growing something in the field there, there or something he says, uh, you're the new sheriff yes, i see the new sheriff, you see the badge, it's a badge. i'm the new sheriff, what do you have in that barn? it's nothing special this night, you see , i can go anywhere. i am sheriff, i am opening a new sheriff, he is opening tambov. there are sacks , flour, and all that. so it's here. and what does he say there firewood? open you see icon i can look anywhere. he opens firewood there. he says, and here what is below, he says, yes, there is a cellar, i can look where i want. i am wider. you see,

i open this icon. he opens. there are some cucumbers and tomatoes like that. so, what do you have there on that field. he says, there, please, don't go. and you see, this is the badge i want to take such a quick step, the pole threw back such a rose once because of the hillock disappeared here, and after 3 minutes it runs and behind it a huge bull is so furious, just, well throws up, he flies up falls on the ground, and already the ass, pierced even faster, the bull runs even faster after him like that. this is his eyes are such a huge farmer badge. show him the badge. it seems to me that this, maybe somewhere once, was generally accurate, in principle, jokes. they come from life. considering what you and i did here today, roman yunusov came, i was left without a beard, lezgins are half special in general, where

, as if it were for casting you. understood. and i return to the prank i remembered, but you remember such a telephone, the phone was still pranks were phones. now, yes, now , you see, they are popular, and when we were children, we used to gather in someone's apartment, who had a phone dialed random number. and so i remembered such a telephone joke, when a man calls, uh, calls on the phone, says. hello hello. this is an artel. no, it's a sauna. how can i call? in three hours? i remember this joke. hello hello. it's 33-33-3. and the number he says is yes you couldn't to call an ambulance. my finger discs are stuck. in short, i remembered, you know, like a joke, just t-shirts today, so i decided to tell you about football. not about a t-shirt, not about football. well, it seems that when

you touch my breasts touch my breasts, you feel, you feel, how, um, how my nipples are swollen and hardened. here, well, mikhalych well, you are not supposed to have a second padded jacket, well, it will not help. rotational anecdotes went like this rum e, you and i chatted here, our dear viewers. uh. we have tried our best to keep you in good mood another podcast jokes. the big one has come to an end. thank you for being with us in a good mood for you today , remembering funny stories. i am vadim galygin and roman yunusov burgonistrenko. mr. yunusov , yes, all the best, see you again. bye.

hello this is a podcast of a cook on wheels and today i'm vladislav piskunov and my colleague viktor beley moba chef of russian cuisine restaurants, let's talk about russian russian cuisine, of course, on the topic of unpacking and, probably, talk about our trip in the program of a cook on wheels . you with whom we traveled, we traveled with max kolpashnik, and we had nizhny novgorod and created it. yes. eh, the most russian cities. rostov the great and kostroma, that is, we just drove through central russia and deep, in fact, i think that this is a super-project that really needs to be continued as in this project, of course, we, in addition to sights, but we show the products of the show on some traditions, he talked about , uh, how can this be cooked? with what it is possible to eat we communicate with people. here i am for a lot of myself. during this week i learned, although

it would seem. i've been to kostroma 100 times and i don't know, i've been to rostov two hundred times and still i learned a lot of new things. by the way, after the trip, i did not return. i called my wife home, and she and her children came to me in rostov by car and we lived there and then went back to kostroma and to plyos, that is, how interesting it was for me to shoot, how interesting i saw that uh hmm called the family . and we stayed there for another week. it's good actually. it seems to me that this is one of the problems that in russia unfortunately, very specific to me e specific applies to russian cuisine. if you compare, that is, with projects, uh, other countries of the world, respectively, there you go to a restaurant where they prepare, for example, uh, sushi, rolls. and that is, most likely, the japanese will sit there, or if it is china , the chinese are there, respectively, on the other side. that is how they will cook pasta. pizza

there will be italians, if we go to a restaurant of russian cuisine, and we invite our local friends there. accordingly, they they say why let's go somewhere better eat something interesting , that is, uh, what is actually russian cuisine, because it's interesting, because we haven't eaten yet, we haven't eaten yet, our people haven't had pizza yet, not sushi in moscow, maybe in st. petersburg they have already eaten, they already want to, but there is a trend to remember some kind of return to the origins. eh, what was used to try some, and the classic and unusual dishes from there can be said of antiquity and again cooked on fire, cooked with the help of some e, there with interesting cooking methods. that is the same thing now. what is popular in europe there is all fermentation. e dehydration, that is, as if competently such fashionable words, that is, my grandmother commented all her life. only she didn’t know this , it was the dacha that was the dryer, which stood, the sun, it was sushi. all sorts of vegetables there and everything

fermented cabbage and cucumbers and berries and fruits, and now it is a firm called fermentation by the buzzword and young cooks agree, and fermentation is clouding. yes, foreign books. yes, broads, not not with my grandmother, and then i always say that there is only one way to make russian cuisine popular in russia. we must first make it popular abroad, and then we will instantly have a popular vision in a week. i have had prophets in my own country. especially in our country. unfortunately, i managed a moment, in my opinion, in the eighteenth year we were in denmark and talked there with klaus mayer, a famous person, and in restaurant circles, respectively, he said russian, if they have, respectively, the growth of the kitchen new black, that is, there is a rush there, that is , there is some kind of certain, probably, uh, demand for something new, something.

interesting things about russian cuisine, it is multifaceted and unrevealed to the end, that is, our chefs, who went there with the help of all sorts of tour festivals, performed there. probably still. they can say so a little bit in advance, that is, they gave it a try and uh, since such a lure happened. that is, they want to know this, but the problem here is victor that, frankly, there is no one with us especially, and you can show e russian cuisine by thieves on your fingers. i don't know one maximum of two hands. well, it means who could who, and not what to popularize there just to demonstrate it. in my opinion. eh, well, you need to know that then at least you can’t scroll through the threshold of books, at least diagonally. so, by the way, about the books. and you wrote many books. i had an interesting story that i was invited to france with a tour of my menu to put in a restaurant. and the menu, respectively, so that it

there, later on, he acted there for 6 months and such an incidental situation happened when they asked me, and you have your own book, your recipes, which you have already published it and i, well, no matter how i still don’t have it , i work on it but never released it. you have many books. uh, i mean, what's it like being both a book writer and a chef and a historian of, well, most of your cookbooks. i wrote before i became a chef, a practicing chef of course. he's so busy that he certainly has time to write. well practically no, yes. here, the most important thing in my book about russian cuisine is that i wrote this three-volume book. and i wrote already being a chef. here, sorry for paphos yes, i am not a person inclined to pathos, but nonetheless. i had this feeling, but if i don't do it now, who else will? well , no one else will. and here are those sixty recipes that i

have described dishes there, why it’s not just a recipe , it’s all there and the story, but i wanted to convey to someone somehow. uh-huh yes, but, unfortunately, here i notice that many chefs cooks. i know they have my book, yes a but they didn't leaf through it. here you start talking . i'm on questions and answers. i understand that they put it on our shelf and that's it. she's standing there. and it's not just about my books, it's about any of russian cuisine. they, well, looked through the pictures, it seems to me that in general, in principle, they are reading books now. e units. and even those who, that is, buys them, are simply lazy. i also have a lot of books and in fact here i kind of often catch myself thinking, because from uh, it's easier now everything has become. here in the phone, of course, all these somewhere. that is, as if on a computer, too, for a long time, therefore, paper books.

at least, i don’t buy it, because there is some kind of chemistry in it, like some kind of , that is, i don’t know, some direct buzz, so to speak, that is, i’m holding a book. i enjoy it, but i understand that it is heavy, that you need to drag it with you somewhere even just now, that is, i had a marketing book there. i gave it to me and downloaded e for myself at the same moment sees you on the phone in the electronic. if i also had a book, i understood that it would be easier for me, that is, i always carry a book with me on my phone. she is already wrinkling. i am like that. let me give it to you just like that, how nice it would be, and here you write down your achievements. and i have a phone too. i'm not the chef behind me. still, they have some kind of notebooks and scribble everything with a pencil, well, it 's probably like this, that is, i call them old believers. but this, probably, is still not an old believer people who, that is, they seem to have. uh, just the same old vera i am a very conservative person, yes in everything in everything. here, well, e, the kitchen has already forgotten how to write on paper. that is, when i

travel around the regions, when i communicate with uh, people who are not indifferent to the fate of, uh, russians, respectively. eh, dishes of russian products, respectively, and russian cuisine in general, then, uh, they sometimes reproach me for how i use products from all over the world. i argue this by the fact that i am, in principle, the person who, uh, uses these products. same i use foreign words origin. and in my own conversation. that is, as it were, respectively. we er vocabulary it is very wide and contains, yes. it's the same with the kitchen, that is, as if there are some sauces, there are some spices. there are some products. i believe that we are in the process, that is, we are developing and, well, no matter how you want or want, that is, as it were, but you have to use it if you want to be in a trend all over the world. so it was always the same in reality, here we are very fond of, and m-m to talk about the times of tsar peas yes

, that's earlier than when they say, and before everything as i say, but when before one thing before yesterday another thing before there, i don't know before the revolution another thing. uh, before-before peter the great that is, it’s all different before yes, but even if we operate with such rude words as before, otherwise before there were much more imported products of russian cuisine even than 100%, than now for the first time in russia, uh, they began to bring all kinds of persian spices were brought for the first time were the best chinese teas, and, well, always traded in russia and there were always foreign products always cooked on olive oil is now also used by many people. why do you cook on olive oil, and not on sunflower oil, sunflower oil began to be made in russia only in the middle of the 19th century, even at the end of the 19th century, and before that they cooked on olive oil, of course, in expensive restaurants, taverns. yes, but nonetheless. uh, that is, there have always been imported products, always with the king of correctness, as it were, that is, this is the tsarist

era of historical materialism, and then , when everything was chopped off, uh, they began to cook from what is, and from what could be find and e in the understanding of modern russian people. here, and the idea of ​​russian cuisine has remained exactly the same as russian cuisine. here is such a poor one, and it cooks only from what, uh, i could snatch what i could find, but this is a certain, uh, set of dishes is very limited. unfortunately , we have to work with you. here in the paradigm of these delusions. well, you think, that is, you can distinguish between, that is, russian cuisine and soviet cuisine. of course, of course, soviet cuisine. she's talking about the restaurant we still work in restaurants. it is, of course, well, an order of magnitude poorer than russian cuisine. well, actually, there wasn't much. my dad also worked as a chef in a restaurant under the soviet union , respectively, if you want more, i’ll say that

he cooked and guess a very specific set. before, you go to any restaurant everywhere, everything was the same, fresh cucumbers and tomatoes. it was a restaurant and yes, that is , there are few at home who had them, respectively. it was there some sprats. it was some kind of, well, fish meat, of course was, that is, but it was all much more modest. and now, when it comes to the products that we consume, we have this opportunity. of course, i say, we live in good times, now there is everything, if you have a job, you can make money. you can buy, in principle, everything, that is, and especially in large ones. yes, of course, that is, well, in the regions it is simpler, but nonetheless. there is also fresh milk. there are few dairy products there, that is, chic sausages a-a, victor, look, if you still return to this topic of using imported products, uh, in russian cuisine, then uh. there is another side here. yeah, there are, uh,

imported products, which uh, well, contradict the understanding of a russian person. what is tasty tasteless? aha and here is the use of these products, here i think is completely wrong. uh-huh well for example, well for example, uh hmm and asian all things possible. well, look, that is, we have the far east, a lot of people live there. as if in vladivostok, i always cry there, what is there, of course, there people don’t sit at the table without soy sauce anymore, yes, that is, i just recently. so what, is this russian cuisine? well , you can say it's regional russian cuisine. well, a bunch of quotes to instruct. yes, well , really, of course, this is not russian cuisine, to say, well, the baltic, that is, the same thing, kaliningrad is there too. that is, as it were, it has its own specifics, that is, of course, of course, but look, i think that russian cuisine is still part of a large european cuisine. that's all the same, you can argue with this, but still, here's an understanding delicious russian person is and still european. but i had one. e case when i

was in stockholm and could not find the address of my hotel and ask the person. uh, to a pole who works there, i say to you here in europe, uh, and he says, but in russia it’s not in europe, and i’m such a straight stupor. such. he says, well, you are also europe, i am like that. well, yes, that's why i think that you can use it. um, especially when you have restaurants, when you want to be creative. yes, you can do anything, if you use at least african products, yes but, if you still call this dish russian. well, yes, it should be thought after all in general, yes, that is, well, again. you look , that is, here i am from, uh, including recipes from your book, and i read and understood that this dish was in this form. now it is difficult to imagine in a restaurant. well, my book in general is home cooking, of course, that is, for example, there is a kulalaga. yes, such a dish, which used to be a dessert,

respectively, and er rye malt with viburnum. eh, even in the form in which i now cooked it. uh, well, but it raises questions guests. well, of course, that is, but when i cooked it in the original, they never ever served kulagu in russia, not in restaurants, not in taverns, and it could not even occur to anyone, this is burnt rye from the knee. well, it's not a restaurant. yes, any nation has restaurant food. and if the food is homemade, no italian, you must admit it will not occur to you at home to cook pizza. you can imagine italians who cook pizza at home, that is, in their heads, there are many russians, including, that is. well, how come they don't cook pasta and pizza at home, but not well, in my opinion, cook, but no egg, not a single japanese will, uh, house ro. agree to twist even sounds funny, right? well, what can i say georgians do not cook khinkali at home. uh, why prepare for the state duma? when you came out here you are, please? yes, but you need

to understand that russian cuisine also has home cooking. and there is a restaurant tavern kitchen. for example, hodgepodge - this is a purely tavern dish, and kulaga - this is not just homemade, this is a rustic homemade dish. it was the only source of sweet actually sugar, there was no honey insanely, dear, to precipitate rye, anyone can, in principle, there in the oven. eh, put it in and that's it. especially since you, uh, have a stove, yes. here is a happy one of the few happy owners of a russian stove in a restaurant. but to make a restaurant dish out of kulagi. maybe i 'll tell you later. for example, i make kulagi chips. that is how i do it. we also lay down rye. eh, in fact, after we did it. hmm, after all. you can say so, uh, thanks to add chocolate to it. accordingly, the knee, we serve with raspberries with raspberry sauce and it turns out very interesting. uh, the russian taste remains. yes,

the russian taste remains. this rye sweetness is one of the key , uh, tastes on which russian cuisine , in principle, is not based so much in fact, but here is the taste of this sweetness, which is the aftertaste after eating real rye bread , not the borodinsky which is now sold in stores tinted yes , but rye bread and it remains in your mouth. here is the sweetness. here is one understanding. what is tasty tasteless for a russian person, but for a japanese this rye. he probably is will not understand. yes, and we understand, that is, here, uh, you can use any products you want. but most importantly, when you cook, i think it's national food. you have to follow this understanding. and what is tasty and tasty for a particular, for a particular people? yes, the same thing, when i participated in the competition and the main task was to cook, and not how tasty it is for you, but

how tasty it is for the person who sits on the jury, who will evaluate you, because there are 14 people sitting there, and all chefs their restaurants. they are the presidents of the buckindor association of their each country, respectively, well, they really understand food, but they have it for someone it's africa for someone it's asia for someone europe for someone america , respectively, and they all have tastes are different to say that victor is a participant in the most prestigious culinary competition in the world, and the tanks are quarreling and very uh, he performed well. by the way, yes, in fact, for the first time we went through the european selection and took thirteenth place in the final. and it was like such a breakthrough, since 13 years before. basically, they didn’t participate there, in general, after you returned, you were in my restaurant for dinner. i remember with some kind of burning eyes. yes, it uh whipped, yes, in fact, that is, of course

, that is, as if all these events, all competitions , all the festivals in which we participate, which are also now, that is, they are held in russia, this is necessary for every chef. this is a certain way out of the comfort zone in the competition, you need to participate in order to change a little. e your own, as it were, you can say your usual life your usual life as you come to work you do the same thing. you prepare the dishes, you communicate with the staff. but when you're at a competition, you're the staff and you, uh, he has to show himself specifically. that is, not just here in the team, but here you are practically, you can say one and please, how would you like these products. let's cook, that is, it's a lot of chefs, they're already cooking. well, that is, it's also a big problem that you actually come. in europe, to a restaurant, when you have 10 restaurants, you are the chef brand of 10 restaurants, and it happens that these restaurants are still in different cities in different countries. yes , you spend more time on the plane than in the kitchen. yes? you are a taxi driver or a tourist, like

restaurants. here, too, when you travel to various astronomical events and you have to really really cook yourself. and this is where it matters. that is, too, that is, after all, do not forget. uh, these are the processes, of course, a new menu is being developed. only me, but in the process, that is, as if cooking, you can still say return to basics. why are you adopting you are young but can your children? we had a child, and after the accident, kira has a psychological barrier? hello , who is this, and i'm vic, i need him. park, i feel it. i don't have long left. i do not want to leave and offer you a contract. we will have to live with you. like one family in my house of my death. looks like tonight is our first

dinner. you are a military journalist. yeah, you know how to handle weapons. you don't understand that she's just manipulating. my son premieres sunday on pervy this is a podcast of a cook on wheels. i am vladislav piskunov and my interlocutor, and victor is whiter, we both chefs of restaurants of russian cuisine and discussing issues related to our business with russian cuisine. well, i don’t participate and have never participated in any culinary chef’s competition, but i often go on tour. uh, in different cities last year.

well, we traveled all over the country. well, petersburg to vladivostok from sochi there, i don’t know to perm where there were not a huge number of cities there, yes, this is also partly stressful, of course, you have to do it yourself. yes, stand with you, you bring the product, and you do the part blanks. eh, and sort of, well, that is, it makes it a little easier for you, but in any case, in every city there are some nuances and often i wonder what i understand, you drive, yes, kamchatka is even interesting, of course, to watch at all , firstly, it is curious to see how the analysis of restaurant cuisine develops in russia. it seems to me very quickly, right at lightning speed. sometimes you haven’t been in the city for a year, you don’t know how the level has risen. uh, gastronomic level, well, that's about novgorod after the anniversary of the city of nizhny nizhny novgorod nizhny novgorod yes, after the anniversary it is a completely different city. that is, it is clear that it can be said, i just don’t know it like that at the marafet. so they did it all, nice

and cool. that is, i want to go there. i want to eat, the restaurants have risen. that is, as it were, yes, the level has become much better and they are now participating, they are also in these e, all sorts of ratings and are fighting for some kind of call there, so it will also be really cool to come. uh, there is ulyanovsky in ulyanovsky. uh, delicious restaurants in kamchatka and there there are cool places, but there is trouble. that's when we were in nizhny novgorod and i always say guys in your city the doors of the river. there are practically no river fish. you do not use, that is, except for zander and pike, no one uses anything. that is, you come to kamchatka the same way and everyone knows that there is crab on kashirka, but it’s really a problem to buy it with it. uh, not so, just accordingly, if you still work in a restaurant, and you need the documents of this crab , then in general questions appear immediately and there it’s just a social crab is almost easier it is easier to buy from moscow. that is, it was so.

i had dinner and i had to urgently fill the aquarium with seafood there. we ordered groceries from moscow and brought them there. now it's already been a year. that is, it seems that such a situation is also dealing with this issue, however, a very long time ago i was in vladivostok on a business trip. um, i'm going to a restaurant. hey, i'm looking at the menu. well, pike , of course, some local products, yes, and then i see sea bass, my friend, where did all the bases come from. he's so pacific, he's so how from where from moscow to vladivostok well, it's true, it was a very long time ago, now everything is different there. well, well, such a situation that you come there, and the people are local, that is, there are specifics. uh, resort towns. there is specificity. here are such cities as vladivostok, kamchatka, sakhalin, that is, the locals want the bottom, and tourists who want something else. i, too, that is, when i trained in estonia or other countries. eh, my friend. that

is, as if dima khalyakova, respectively, and he was not the one who also explained what i was doing on in winter there is one menu, and in summer when there are many more tourists. i am making a different menu. that is , this is how i talked with one cook all over the world. e norwegians. he works on a cruise ship. he also says, i cook one thing here, but at home. uh, when working on the shore , something completely different is needed by locals; tourists need something completely different. yes, it’s like that everywhere, in fact, this is not only the specifics of russia, but what do i think, thank god that now domestic tourism is developing 100%. yes, even in these cities. uh, well the key's not far from moscow of which russian type is there, nizhny novgorod kostroma yaroslav yaroslavl yes, you can, a muscovite or a petersburger, a resident of another large city, he goes to kostroma , it is clear that he will not. there is a california roll yes, and he needs kostroma cabbage soup, but, unfortunately, many, uh, our chefs. they don't even know the cuisine of the region

they live in. therefore, there are all sorts of surrogates. uh, start instead of learning your cuisine the cuisine of your region. yes , he begins to invent some kind of surrogates, like the yaroslavl region. did you think some erushki terrible some absolutely fish dumplings. for what? yes, in fact, that is, it happens that this is a not only that, they invent. this is not a region at all. they came there because they have to work and they are forced to do it. come on, i think, instead of reading a book, he looks, uh, what is being prepared in moscow or from somewhere else, that is, someone said and went then, respectively, everyone works according to the same scheme. that is, a restaurant opens , a restaurateur takes a chef in an armful, they go to moscow or go to restaurants in st. petersburg to be photographed, then they come home to the region and cook about the same. hmm. here. uh, of course, the easiest way to elevate a restaurant. yes, but it seems to me, not quite faithful there, it happens that you come. eh,

it happens to me. i've arrived. uh, in gelendzhik i go to a restaurant, i see that there is a dish of its own menu. i understand that desert might be kind of nice, what are they copying there? i am also on the other side. it's just that when they copy, it's much worse than the original, of course. it's not very. sometimes friends who travel, let's say , in armenia, send me photographs of restaurant menus. where it is written, but i don’t remember, whether it’s borscht, or something, or lyamka according to the sand recipe it’s nice, but ah, there are absolutely such cases, well, out of the ordinary, when a restaurateur or a chef and just not hiding. uh, i had a guest in a restaurant who called me. i went out. he says, i say from nizhny novgorod, i decided at the same time to open a restaurant of russian cuisine. i think how to name it later called it the same way as my restaurant called. here is the name, and what do you think?

for what? that’s all you drive, so you started asking me, how, i’m saying this, my friend, well, somehow it’s still there that the restaurant exists, the system has the same name. eh, the dish, of course, is completely different. so you also need to be able to cook, among other things. here. eh, well, without hiding, just copying with copyright, there was also a case recently when a restaurant from nizhny novgorod also called itself there by the italian name i. do you cook french cuisine at all? why do you need this? well, so we decided, that is, well, in principle, a good name. well, i'm coming. after uh 2 months i see that the name was changed, but apparently they were charged for it all the same. well, there is such a disease, in fact, there is such a disease of copying. i understand from a business standpoint. this is probably the easiest way. yes, when you see a successful project and you just transfer it to yourself. and this usually works. so it’s not only in russia, it ’s us ourselves, that is, well, many restaurateurs, they go to europe, they believe in cool

project. they just take them there and drag them in. the chief says, look, let's try to teach, then they come and there really were projects, too, by the way, which were called directly by portuguese names. and someone else is writing. like, in general, the guys know from this place. why did they open the same type in moscow, is it a franchise or what is it? well, that is, on the one hand, this is plagiarism, of course, on the other hand. i always when i attach on my course, copyright online. i say guys. you know, uh, first you need to learn how to copy well? well, that is on this is important to do. that is , there is such a situation when you give a dish and speak. you need to repeat it, someone repeats them, and he doesn’t succeed there, but he tries, and someone takes it and immediately does it in his own way and it turns out, in general, complete garbage. i say, what are you, but i decided here to replace fish with meat, meat with fish, vegetables with fruits, and it turned out. so what worked, why didn't it work? i say so. i explained to you in russian. you take and copy, then over time you get your own copyright

style. some kind of creative itch does not give. yes, that is, here people do not understand elementary things, that is, here are the artists. they also copy first. they first copy, that is, they have such a direct task, and then already, that is, they have some kind of their own author's handwriting. they have their own style , respectively, and that is, on the one hand. i see, and now for a very long time there are purely social networks, there are many different ones. eh, you see the pictures of the video photos cool, that is, you would do this, but in the future you still need a little inspiration in its own way, and another matter of plagiarism is copying and making things worse and then exhibiting and also marking them there. just come honestly, here, i quite calmly let you intern for an internship absolutely free of charge, right in the kitchen, anyone can come and learn everything i know. i don't have any secrets at all. no, i am very happy. uh, if somewhere in another city a restaurant opens and they cook my food, well, similar to

my food, because the quality is style. yes , such happiness, that is, for the sake of it. as a matter of fact, we don't work. well, yes , that's it, but when he starts poking like that without shyness, uh, up to plus it's also plowed. it was later, uh, well, it wasn’t there from any particular product. i replaced, well, in principle, it’s cheaper for you in moscow . of course, there is everything. expensive eat. and we need something simpler and cheaper, yes, and as a result , this also happens. unfortunately, however, the trend is still positive. here in the regions, all regions are actively developing very actively, especially where, of course, there are tourists, yes, and in fact in fact, that is, well, now well, that's all, that is, as if asking for what you paid, that is, you come to a restaurant. now there is no such thing as before. that is, you came to feed someone garbage. and you, well, in principle, i probably didn’t understand something, probably i don’t understand, i paid there

for a while and then, uh, well, like there is such a sediment left there. now we have traveled. yes, if it’s tasteless to call the hall, come here. tell me what is it? why does it taste bad to me? i paid there one and a half to two thousand rubles to me it's not tasty. let's read. that is, as it were, well, as it were, let's either change or redo just recently. i came. uh, well, it was in kazakhstan. so i recently came to a restaurant in a good restaurant in the city and they give a salad there , uh, dark, straight, well, really black. avocados, i call the manager, i say, you serve black avocados, is that normal? i say, i won't do it 10. like you or remove something else or replace and my friends, that is, with whom i talked there , were sitting at the table. they say, there, like, we eat it and it's fine. and i say i mean you come on, those are spoiled avocados. and that is, his accounts were removed. well, like, sorry there, everything is like that, as if there was no conflict, but they are, but we eat it. this is fine. that is , this is still, as it were, this level. for the time being , as it were. well, like, yes, it seems, we don’t understand something normally, so it’ll do. that is, our people have already moved to another level already

, as if they really appreciate it, and they ask for quality, and i think that if you open a restaurant with tasteless cuisine, then this is tristan , who, in principle, is doomed to the right, you don’t you know. look gloomy after the program time in russian cuisine, by the way, is the biggest problem. i think this is what so many chefs and restaurateurs who want to specialize in this particular direction of russian cuisine. they cook tasteless and thus compromise russian cuisine and guests. coming to such a restaurant. especially tourists, who especially have nowhere else to eat. yes, he sees he ran in and ate and he didn’t

like it, and everything goes on with him, maybe even there, i don’t know, they remain so tasteless for the rest of his life. yes, the same, that is, when you say, come to a russian cuisine restaurant, they say, well, unpacking at his house, let's eat, but in fact, when they come, then they see the stove. they see some dishes of bread from food, there is porridge meat, and we didn’t expect them at all. what will it be, that is, now , uh, well, in most cases, uh, you go there for russian cuisine, you wonder, this is the most exotic cuisine, by the way, yes, why did i add kulaga to this dish? yes, because the name is interesting. but i try not to scare my guests like that names to me on the contrary, everything is very simple and clear. i will have a kulaga yes, it is a kulaga, but no one knows that i try not to scare people on purpose, as if there is a separate old russian tab, that is, we ’re just like here. want to try something interesting they are like that. yes, let's be super, and there we have kulaga and potassium and re-baking and various tests there. i mean, of course, um.

here is the job of a waiter. he tells , or i go out into the hall there, i tell and explain that these positions are unusual. that is, i explain the story , as we came up with it, that is, we worked with uh, pavel and olga utkina, respectively , historians, too, through whom there, well, they helped a little, accordingly, in this direction. and here in general. i think that these are precisely the dishes that, well, a person really exudes, there is a maximum of five knows in general, in principle, what it is, how would it be eaten? yes, victor and we probably have such a direction, yes, the unknown exotic most exotic cuisine in moscow well, it's great that we were able to you today to discuss a painful topic, yes, in fact, just sit down and talk with someone about russian cuisine. yes , in general, and not to talk to anyone. in fact, she is very this topic. i think it's huge and you can sit and chat.

eh, it seems to me a few hours, eh, and maybe all night, probably, it still makes sense to move in this direction. thank god that this cuisine is becoming popular now, that it is cooked in restaurants and people come and even try to study. we have stoves, so to speak, accordingly, people come to the firewood and say, tell us how it is, we also bought a house, put a stove, and now we don’t want to cook there, well, at home, i mean outside the city. uh, and, of course, that is, it makes me happy, and it pleases me the way that before in every house there was a stove and around. this stove can be said to have happened in everything in the house. and now, of course, it can be said that such a device, which, uh, is not very popular, but nevertheless exotic. and yes, people go for it. that is, now it's great. everyone has a barbecue and everyone has all sorts of, uh, jospers, but with the oven, uh, we are somehow uh, while it's cold, and here is this project in which you and i participated as cooks on wheels.

agree, he also introduces people to regional cuisine, including russians, although other regions, too, the guys went to the caucasus, i see, yes , this phrase is what product is the most popular in your region, and of course, on the one hand, i probably and under tired, but on the other hand. it's cool what we ask, i'm really interested in drawing. yes people of their wealth, in fact knowledge. well national a-a. we are such people, we do not appreciate what we have, unfortunately. no, maybe we don’t appreciate it, we use it, but the majority unfortunately, uh, it’s easier for them to do something new, something interesting , popular in your opinion, which is associated with russian cuisine, rye, which i spoke about, is river fish. yes, these are the same fermented ones, how is it fashionable to say now? uh, mushrooms, for example, right? well, for example, yes pickled mushrooms, well, where else do you know, or ryzhikov, for example, right? well, that's it, this is ours. it was a podcast of a cook on wheels.

we are the chefs of russian cuisine restaurants vladislav piskunov and victor, thank you very much. on earth