you me the performance tip goes out the lights, they need more others. happy and your star season premiere soon on first, we continue our conversation about space education with ioy ovchinnikov and i'm anton shkaplerov. and for the little ones. yes, we said, these are the first classes. which ones to involve in

such events. listen exactly to the outer space the same. here is a satellite to pick up to twist and say you have collected a satellite to let him see the map to take satellites. well, map him from the satellite to show him how this signal is being received. just to have it behold this buzz that is interference. yes, there at the frequency of ultra short waves, where some kind of picture is transmitted there and so that he can see how the picture appears, so that he can collect it with his hands. what kind of mosaic is there, well, robotic designers connected with ships. but through this and setting the tone yet, as it were, a cosmic binding. they understand that they are not just assembling a robot that rolls on the ground, but there it collects lunar soil or something else , we even have something like young professionals and roskosmos also support this direction. there is a space track there. and there is a direction in general for kids, first class

classes, and they also collect satellites there. they are also there through all sorts. well, that is programming specific to toddler robotics. i mean, it's all there . well, as i understand it, it is necessary to interest, firstly, the parents. yes , the parents actually team here already right here, which is interesting that the family is such a parent, yes, sixth grade. so we tracked that until the sixth seventh grade , the parents. this is where they bring it. and here after the decline, they study themselves, yes, but after the seventh grade there, the child becomes more independent there too. here we are even glad that the parent somewhere is not involved in the process. and this is pure, we communicate only with children. but it’s me, as a teacher there, i say that i like it when i communicate with the child, and then he communicates with the parent. well, he feels that they are communicating with him and that they are setting a task for him. and now he knows that he needs to come in order to send it on time. this is the challenge for the olympiad.

to the competition and so on. this is such a story, that is, until the sixth grade, parents are, uh, head over heels, and then they step aside a little. and it is right. in fact, well , it probably grows on its own, of course, yes. and how many children who participate in your events go to the space industry, that is, a lot of children go out and enter technical universities. it has already become more good, because it used to be worse, not everyone continues to work in this direction. i have conditional friends. yes, there age. here are christenings, for example, yes there. she also participated in programs for her daughters, but she is engaged. well, what is more interesting and these guys. let's say they became my friends, those who were my child. yes, on the programs that took place in star city there at the cosmonaut training center yes, galina silvia , irmolenko or alexander rurik on titov they did it and uh, now they are already

adults 25-26 years old who have already graduated from universities and so further. and now, if we take these statistics, then there are quite a lot has gone into engineering. eh, but the smaller space is what is happening now, when it became very intense, then there was not even then the tenth year there was not a lot of engineering education. now the statistics are much better. here it has even become fashionable now, and moreover, if you are engaged in space education, a child participating in space competitions after assembling satellites. you can program it , you can 3d model it engineer bridges of a rocket car, uh, any technique. if this ballistics, then this is a mathematician. you, including analytics, big data, that is, the cosmos in this regard reveals you, but helps and promotes you with unrealistic opportunities. i didn't say the most important. now there is such

a program when a university is given a satellite according to the grant. these are organizations of private organizations, they are provided with a satellite, three of its merchants are university laboratory students and children who connect at universities and come up with a payload. then this satellite launches into space. previously, this was not the case, but participates in bonds are almost all baumanka. they themselves also make their own platforms from which universities to train specialists, by the way, earlier, even when i entered, everyone was talking about my bauman, right now who is this? in krasnoyarsk, this is the siberian reshetnev university, who in tomsk is the tomsk polytechnic tusur, who in novosibirsk is the amur state university of blagoveshchensk and for example, novosibirsk, this is the novosibirsk state south-west state university many may not even have heard in kursk there is a south-west state university

that makes satellites. there is a laboratory even further. this is the st. petersburg polytechnic university, uh, now they are starting with satellites and the adjacent moscow institute of electronic technology. this is a military fur, this is the mozhaisky academy, this is the kazan aviation institute, the moscow aviation institute. now, in every university in this university, they all seem to have changed, and there are space directions there. many work with schoolchildren. well, in my opinion, this is great, when the satellite was launched by the university, the satellite launched its way. you can connect to it, you can receive it, right? and a child came, he took what, and now he became the operator of the mission control center for a few minutes , took readings, processed it, looked, that is , it’s nice, you collected it, and now it ’s such a topic. here's even the royal technological university. that's where i work, where i also received grants as a teacher, and now we'll be the same. in what

organization do you work? it's useless to me, they ask where i work now. yes, there is a list simply in the sense that i understand that there are a lot of very interesting things. eat. such the opportunity to popularize astronautics , that is, i do not leave teaching and hold an event in korolev , for example, the moscow region, because you understand that this is all that i do at my main job. we are now testing it with children with students at the university. we are doing shifts. we understand feedback from children who participate in other shifts, for example, this is also very important therefore. there is such a very interesting interweaving of works, it turns out. now they ask me, where is the astronaut being trained? in which university do i say that not a single university. there is no such university that specifically trains a cosmonaut, there is no such direction; there is no such faculty, cosmonauts are trained. uh, this is in the center of the shaggy dressing in the stars of the town of the moscow region. well, there are already

educated people coming. yes, uh, and we have, of course, the criteria for education should be higher education, and earlier historically we had, in principle, basically only the air force supplied pilots to this ship commanders of the republic of kazakhstan energy, engineers engineers. e, supplied and a small number of us had who came we had doctors biologists. these are medical universities. yes, so i can say that they come to us with different directions. there are, of course, stray people who think that this is some kind of show to come, because the competition is open. in general, the most important thing comes, the main thing is to motivate a lot and it doesn’t matter what their profession is. the main thing is that this higher education a person was able to realize himself in this profession to work according to his education. well , we even have criteria for at least three years works, then he can already write a statement e, describe, at least, if an autobiography, what he distinguished himself in his

work, so that it can’t be a student of heat , if you study at a university you work at an enterprise, it will be considered after universities, because we believe that the school is a high school yes, that's four to six years and beyond. that's 3 more years. and in principle, the body has already formed, of course, the most. the main thing is to understand. uh, because not only in terms of health, so you need to understand that the body was formed so that doctors would select more than one flight, that is, it is considered, well, 2-3 flights - this is at least better, of course more, so that the invested resources, of course, of course, a person can work for a long time, so that he devotes his whole life to space. this is a hard, but very interesting job, but i'm not only talking about astronauts, hmm, although they ask me how to become an astronaut , in general, i'm talking about space, by the way, for me this is the motivating factor for entering the moscow aviation institute coming to rkk. energy in flight test case. it was the motivation to become an astronaut. that is, i'm here at school, we also got there on the same program in the star

city. here alexander ivanovich zubkin conducted the space shift of the ctc for 10 days. i spoke with the instructors. uh, after that , it motivated me, that is, to go to mine and i went to work on, uh, energy. and here i am, unfortunately for health there were selected. at the institute of biomedical problems. i'm there a lot of what medicine. everything passed there damaged, but the very fact that to try in general, even to be examined , to try yourself somehow and understand engineering technology. this is a very interesting activity indeed. and even those who will pass. selection here, uh, try to do it, because it's, well, it's cool, especially. so i imagined i was on energy, but here you are flying into space , uh, and we, uh, well, also the energy of the legs of the enterprise are preparing for this flight, and in 2 weeks, together with the soup, we are working out training for the flight of the soyuz spacecraft. team. here is

the thing. uh, i was a test crew tester. the crew communicated. here, with your own instructors, complex specialists, yes, who will then communicate directly with you. and here, in essence. i worked out all the operations of the ship of what all staffs do. and we ourselves have not yet created shtatki, men's such prepared ones. how are you? we come up with something ourselves. well, that is, with soup, of course, there is a failure of the system of behavior and type of error , and so on. i thought, now, everything seems to have passed, it seems to have looked at everything, i understand. uh, well, i didn’t pass on health, but it’s all the same what there was a layer of interesting work, so everything is not in vain, even if you fail to qualify, it will all be only a plus and only in favor. we continue our conversation with ilya ovchinnikov, the popularizer of cosmonautics, and i am anton shklarov, but , of course, everyone knows roscosmos, that is, the organization where people work who, well

, roscosmos is actually the top. it's like unifying. yes, in general, it now occupies only two floors in one small building and not many people work. in the excavation itself, in general, under roskosmos, that is, a huge the number of dozens of enterprises of large enterprises that employ tens of thousands of people, i do not remember this figure there yes, more than 15,000. yes, so besides roskosmos, where else can you work? uh, and maybe some specific businesses. listen to this, in addition to energy, yes, it turns out that we have a lot, there are a lot of companies in the moscow region, firstly, on the space website, this is a portal, there is. uh, let's say a map of enterprises is a map of a specialty in russia omsk flight, uh, there are institutes in novosibirsk , krasnoyarsk ses reshetnev, where they do it satellites and will be engaged in the project sphere samara by the way, i forgot to say about samara

university, which is also a legendary university in general, and by the way, they are doing a very cool satellite competition called there, too, and kids, too, from the fifth grade. there, in principle, samara university and roskosmos are also in this area. here are some other enterprises in st. petersburg. yes, respectively, arsenal price tc robotics that does the same for luxury. there is an enterprise in kazan. well, in general , it turns out like this, uh, perm voronezh voronezh plant. oh yes, in principle on the site in general everything is there. so i've already named, there's half even more. that is, it is not only energy. it's not only hruniv. it's still here, so to speak. yes, zinc zinc, by the way, zinc here. um, hmm, i don't know, i was offended. if i worked in zinc, everyone is talking about rockets, everyone is talking about satellites, but netu e but no one is talking about infrastructure. but you need to build a spaceport and you need to maintain it. they

need to create ground complexes. this zinc is engaged in this there are enterprises of mini launch complexes. it is in moscow and in that including, in my opinion, there are branches of some kind and kb motor, which is just these who love huge moving pieces of cranes, there are service farms, here they are, well, the institute of medicine, biological problems, including. yes , how many biologists and doctors are there, there are scientists researching and, accordingly, who are engaged not only in astronauts, but also in plants and animals, as well as aviation space medicine. there enterprises, by the way, are a star, which is yes too, as for space suits. and so is this too. eh, separate. uh, the direction of aviation. so ejection seats. it's true. in fact, it turns out that you can try yourself in any profession, that is, you can be a rocket scientist by launching rockets? i realized that it's not mine. well, that is, so i launched it with me

, well, i liked satellites more and i liked manned astronautics, and i went to energy in my second year, i realized that this was interesting to me, i didn’t regret it, someone likes to deal with antenna complexes. and now it turns out such a huge spectrum in general . choose my ship, it seems, yes, it was just that it was generally legendary, too, i am at baikonur was. just hello, the starting checks are final, that is, you had two fitting training sessions, yes, in the ship and we climbed at the beginning, checked the initial state of the ship before your work, and then you left. we checked everything again, so that some yes, that's all, that is, there, basically, of course. eh, baikonur guys a. we went there as a test case, of course, it was a good feeling, especially when it was the same ship. koroleva experienced when there are no chairs, when there is no equipment and you are lying at night during trials, and there are clicks here you are listening to, he is alive . well, he's just a living ship. he communicates with

you. and you are professionals, of course, opa didn’t click there and like, so, uh, so you need to issue a remark, but it should turn on. there is a relay valve or something else, and now, when you are in the ship one on one with it. it's just an incredible feeling. and so, when the ship is flying, you are there, everything is successful with you everything has flown. we are like that. okay, not a word. okay, merit is also my minimum. they do everything there. actually in fact, those who assemble it. testers, this is generally a gigantic job, he worked there for nine years. i am 9 years old, which was the most interesting thing here. uh, this is a ship test. and here is the accompaniment when you sit like the crew. and you stand out. well, the teams communicate with the soup, just like an adult. i'm here for a moment. i just sit there. at the third hour of the night, you simply forget that you are on the ground. and now it was legendary and , accordingly, naturally, when you enter a combat ship. you neatly all there hop-hop climbed. and most importantly, i

so big, but i realized that my my my flexibility. she knows no boundaries. but that is, i managed to climb without breaking, and how to complete tasks. this is also very important. eh, so do not be afraid, in short, no internal restrictions there. that is, do what you like, in short, well, you have such a great experience and teacher mentor, what would you like to say to our young viewers. well , in order for them to orient themselves precisely to the cosmic direction, so that they do not get lost somewhere in the cosmic myths. yes, then there is a need, firstly, learn to check the information. this is generally for all parents and so on, because it happens that you post something. here it is, the event is pouring in the comments. yes, this is for the rich to pay for it there. need money back and forth, don't believe it. that is, take it. check. call now there are social networks where you can ask any person through two handshakes, this is the first second

, i really want children who are interested to try to talk with their parents more often to explain what they want. eh, even here in part space. yes, not all parents may be clear, the prospect of astronautics. eh, and just to be clear. let just the children at school try to communicate with the astronauts and communicate with specialists. that is, they are not afraid of this, because often parents are very often hostages of thinking. children are hostages of their parents' thinking about some things and have a child. as a result, it cannot escape from the fist in order to work in space. that's the most important thing to be interested in a lot of information. participate and try to lose. well, how would it be banal studied. just even participate, stay together . sit how the winners assemble the satellite, how the antenna assembles the winners and look and say, so next time i will come, i

will win and do better than they do. here. well, let's dream up what a man will do in space in 50 years. i really wanted it to be such a manned expedition. uh, moon mars venus, that is , such a message has already been established. i don't really believe in expansion, like where the resettlement is. it seems to me that our earth is after all. uh, so good that uh people need to come back, to experience less here. that is , as the testers flew into space, they returned and said, what comments did better. it seems to me that we need this kind of logistics in order to exchange. well, i think that space should help the world, that is, help for the earth. and i think that's in 50 years. maybe there is some kind of new round of the space age, uh, and our space will help the earth more in terms of the development and reproduction of resources. oh, and help

the people. something like this, probably, well, i i hope that our conversation today about space education will help the younger generation find themselves and the future work for the benefit of their country, it was in the space industry that the popularizer of astronautics talked to me today. former test engineer. ilya ovchinnikov and anton shklarov. and this is a podcast of space stories , you can watch all episodes of the podcast lab project on the website of channel one one tv point ru hello this is a podcast of a cook on wheels and today i am vladislav piskunov and my colleague viktor beley is a moba chef of restaurants russian cuisine, let's talk about russian

russian cuisine, of course, about unpacking and, probably, we'll talk about our trip in the program of a cook on wheels. who did you travel with, we traveled with max kolpashnik, and we had nizhny novgorod and created the most russian cities there. rostov the great and kostroma were the same, that is, we were just like that in central russia and drove through the deep, in fact, i think that this is a super-project that really needs to be continued as in this project, of course, we besides sights, but we show the products of the show on some traditions, i tell you about, uh, how can this be cooked? with what it is possible to eat we communicate with people. here i am for myself a lot. during this week i learned, although it would seem. i was in kostroma 100 times and in 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 plyos, that is, how much i was interested in filming, how interesting i saw that uh hmm volunteered for the family. and we stayed there for another week. it's good actually. this, it seems to me, is one of the problems that in russia. unfortunately, it is very specific to me about russian cuisine. if you compare, that is, with projects of, 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 it 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 say why let's go somewhere better

to eat something interesting. that is, uh, what is actually russian cuisine, because faceted is interesting, because we haven’t eaten yet, we haven’t eaten yet, our people haven’t eaten pizza, not sushi in moscow, maybe in st. petersburg they’ve already eaten already they want, but what - there is a trend to return to the origins to remember. uh, 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, and there with interesting cooking methods. that is the same thing now. what is popular in europe there is all fermentation. e dehydration, that is, like a gram of such fashionable words, that is, my grandmother has been generating comments all her life. yes, that is, only the dacha did not know this, there was a dryer that stood, the sun, it is sushi. all sorts of vegetables there and everything fermented cabbages and cucumbers and berries and fruits, and now this is a brand called fermentation by the buzzword and

young cooks agree they a fermentation. you learn from yes foreign books. yes, i’m not at my grandmother’s, and then i always say that there can be one way to make russian cuisine popular in russia. we must first make it popular abroad, and then we will instantly have it popular here in a week. i had no prophets in my own country. especially in our country. unfortunately, it gives time for something, in my opinion, in the eighteenth year we were in denmark and talked there with klaus mayer, a well-known man in restaurant circles. naturally , he said russian, if new york, respectively, russian cuisine. the new black , that is, there is a hype there, that is , there is some kind of certain, probably, uh, demand for something new, something. and russian cuisine, it is multifaceted, is not fully disclosed, that is, our chefs, who went there with the help of all sorts of tour festivals. they performed there. probably still.

they can say so a little bit in advance, then have been given a try. uh, 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, but you can show russian cuisine by thieves on your fingers. i don’t know one maximum of two hands, well, read who is who? could, but not what to popularize there. i could just show it off. in my opinion. eh, you need to know that then you need to at least not flip 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 to put my menu on tour in a restaurant. and on the menu, respectively, so that it would later operate 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 and i, well, how would it no , i still work on it, but i haven’t released it yet. you have many books. uh, that is, what is it like to be both an author of books and chef and historian, well, most of his cookbooks. i wrote before i became a chef, a practicing chef of course. he is so busy that he certainly has time to write. well, practically not. yes, the most important thing about my book of 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 such a feeling, but if i don’t do it now, then who else did, well, that’s it, no one else will do and here are those 260 recipes, which i have described dishes there, and it’s not just eyelashes, it’s all there and history, but i wanted to convey to someone somehow. uh-huh yes, but, unfortunately, i notice that

many chefs are culinary specialists. i know they have my book, yes, but they didn't leaf through it, then you start talking, and i answer questions. i understand that they put it on our shelf and everything is there and only touches my books. this is any about russian cuisine. they, well, looked through the pictures, it seems to me somehow, in principle, books are reading 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 often catch myself thinking, because from er, everything has become easier now. here in the phone, of course, everything is in the tablet 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, as it were, some kind of, that is, i don’t know some direct buzz, so to speak, that is, i’m holding a book, i get from it

pleasure, but i understand that it is heavy, that you need to drag it with you somewhere even now recently, that is, i had a book there on marketing. i gave it to me and downloaded e to myself, at the same moment it sees you in 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 already looks like this. let me give it to you just now, how nice it would be, but i don’t know what my achievements are. and i have a phone too. i'm not the chef behind me. still have some notes books and scribble everything with a pencil, well, it 's probably like this, that is, i call them an old believer. but this, probably, is still not an old believer people who, that is, they seem to have. uh, just that same old man is very conservative, yes, in everything in everything. here, well, uh, i have 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. uh, dishes of russian

products, respectively, in general, russian cuisine, then, uh, they sometimes reproach me for like that i use products from all over the world. i argue this by the fact that, in principle, i am the person who, uh, uses these products. similarly, i use words of foreign origin. and in our own conversation, as it were, respectively, we have e vocabulary. it's very, uh, 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 like it or not, that is, how 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 really like to talk about the times of tsar pea, yes , that’s earlier, moreover, when they say, and earlier i always say, but, when before, one thing before yesterday, another thing before there, i don't know, before the revolution it's another matter.

uh, before peter i this is all different before yes, but even to copy in such rude words as before, otherwise before there were much more imported products of russian cuisine even than 100% than now yes, in russia for the first time, uh, they began to bring all kinds of persian directness. the best chinese teas were brought for the first time. well , russia always traded and there were always foreign products, they were always cooked in olive oil. now there are many too. cook in nalivkovogo, they began to make sunflower oil 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 on well , of course, in expensive restaurants, taverns. yes, but nonetheless. ah, that is, there have always been imported products, always under the king 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. this is what they came across from what is, and from

what could be found and, in the understanding of the modern russian person. here, and the idea of ​​russian cuisine has remained exactly the same as russian cuisine. here is such a poor one, and in it they cook only from what they could snatch, what they could find, but this is a certain, uh, a very limited set of dishes. 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 a restaurant, you and i still work in restaurants. she, of course, is an order of magnitude poorer than 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. previously , any restaurant you go everywhere, everything was equally. yes, here are 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. there were some, and , of course, there was fish meat, that is, well, it was all an order of magnitude more modest. and now, when it comes to the products that we consume, about the fact that we have these opportunities, of course, i say that we live in a good time. that is, now there is everything, if you have a job, you can work money. you can buy basically everything there 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 is milk and dairy products, that is , chic sausages. and look, victor, if you still return to this topic, the use of 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 that something is tasty and tasteless, and here is the use of these products. this is what i think

is completely wrong. ugh for example. well eg, uh hmm and asian all sorts of things. well, look, that is, we have the far east, a lot of people live there. it’s like i ’m always crying there in vladivostok, that there, of course, people there don’t sit down at the table without soy sauce anymore, yes, that is, i just recently. so what, is this russian cuisine? well , you can call it 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, she 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 the understanding of a tasty russian person. and it's still european. but i had it. 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 such. well, yes, that's why i think that you can use it. eh, especially when you have restaurants, when you want to be creative, you can do anything, although you can use african products yes, but if you still call this dish russian, well, yes, you must think after all, yes , that is, well, again. you look, that is, here i took the recipe from uh, including your money, and i read it 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 dish that used to be a dessert, respectively, and, uh, rye malt with viburnum. uh, even in the form in which i have prepared it now, uh, but it raises

questions from the 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 with viburnum. well, it's not a restaurant. yes, any nation has restaurant food. and if the food is homemade, no italian, agree not comes up with the idea of ​​making pizza at home. you can imagine the italians who have pizza at home, that is, in their heads, there are many russians , including, that is. well, how come they don't make pasta and pizza at home? well, i think cooking. but no. no japanese will. eh, at home you will agree to twist the rolls, it sounds funny, right? well, what can i say georgians do not cook khinkali at home. 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. here for example, hodgepodge - this is a purely tavern

dish. and kulaga - it's not just homemade. this is a rustic homemade dish. it was the only source of sweetness. in fact , there was no sugar. yes, honey is insanely, dear, besiege rye, anyone can, in principle, it is 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. here's to making aesculagi a restaurant dish. i can tell you about these later. here i, for example, make chips from the kulagi of this. that is how i do it. uh, we we also sweeten the rye, uh, and after that we do it. hmm , after all. you can say this. let's cheer up , add milk chocolate there. eh, respectively, and we serve kalina 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 much in fact, but the taste of this sweetness, which is the aftertaste after eating real rye bread, not the borodinsky who now in stores they sell tinted yes , and rye bread 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 won't 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 deliciously tasteless for a particular, for a particular people? yes, the same thing, here i am when participated in the competition and the main task was to cook, and not how delicious 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 there, and all the chefs

of 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 different i want to say that victor is a participant in the most prestigious culinary competition in the world, and bakyur and very uh, well done. 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. in principle, they didn’t participate there, in general, after you returned, you were in my restaurant and didn’t come for dinner. i remember with some kind of burning eyes. yes , it's your energy right whipping. yes, actually, that is, of course, i mean , all these events, all competitions , all the festivals in which we participate, which now, too, 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, 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 this products. let's cook, that is, uh, for many chefs they cook already. 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 brand chef of 10 restaurants, and it happens that these restaurants are still in different cities in different countries, yes , you spend more time on an airplane than in a kitchen. yes? you are a taxi driver or a tourist, as it were, a restaurant, too, when you travel to various astronomical events and you have to really cook yourself. and this is where it matters. that is

also, that is, do not forget. eh, these are the processes, of course, the new menu is being developed. only me, but in the process, that is, as if cooking, you can still say return to basics. you look great, not tired of staggering at night. don't worry, i'll pick it up tomorrow. the route has been rebuilt. it's marcus he's a 12 congenital heart defect someone should teach him to enjoy every day like he should be at his age you look pretty good for a guy who needs an ambulance you look lousy frankly i already i'm starting to envy you. do not make me laugh. no, wait. i'm not ready to communicate with children yet.