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our slogan has not changed. he remained inspired to inspire. what a beauty, and how is it, maybe we managed to streamline the chaos. stunned new season from september 2 to saturdays on first your name of love on wheels. i am vladislav piskunov and my interlocutor viktor beley, russian cuisine restaurants and we are discussing issues related to our business with russian cuisine. here, i do not participate, i have never participated in any culinary tour competition in different cities. we traveled all over the country last year. here's to petersburg vladivostok from sochi a huge number

of cities there, yes, this is also partly stressful, of course, you have to do it yourself, yes, stand, and part of this very one you bring food, and part you make preparations. uh, 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 happen. i take it you're driving? yes, it is even interesting to look at kamchatka, of course, in general, firstly, it is curious to look. how e is developing in russia restaurant cuisine anarianist is developing. it seems to me very fast straight lightning fast. sometimes i haven’t been in the city for a year - you don’t know how the gastronomic level has risen. that's about novgorod after the anniversary of the city of nizhny nizhny novgorod after the anniversary. this is a different city. that is, it is clear that it can be said, i just don’t know it like that on the morphet. 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, but in the level they have become much better now. in this, too, in

these uh all sorts of ratings and such people are fighting there prizes. it's like you, it's also really cool to come to ulyanovsk in ulyanovsk, there are, uh, delicious countries to kamchatka and there are cool places, but there is a problem. so, when we were in nizhny novgorod, uh, i always told the guys that there are two rivers in your city, and 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 a crab on the trip, but it’s really a problem to buy it. eh, not so easy, respectively, if you still work in a restaurant, and you need documents for this crab, then in general questions arise immediately there , it’s almost easier to buy a special crab 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, as it were, there is also this question.

i also had such a situation, however, a very long time ago i was in vladivostok on a business trip. um, i'm going to a restaurant. uh, look at menu, but i'm looking, of course, for some local products, yes, and i see sea bass, dorado for the waiter, he says, buddy, i say. and where does this sea bass dorado come from, he is such a pacific ocean. he is like from where from moscow to vladivostok well, it's true it was a very long time ago now everything is different there. here, well, such a situation that you come there, and the people are local, that is, there is a specificity. ah, resort towns. there is specificity. here are such cities as vladivostok, kamchatka, sakhalin, that is, the locals want one opening, which voltage into another. i, too, that is, when i trained in estonia or a restaurant. uh, my partnership, if dima khalyakova, respectively, and he also explained to me that here i am making one menu for the winter, and in the summer when there are a lot more tourists i make a different menu, that is, all over the world. i

spoke with one chef. e norwegian. he works on a cruise ship, and he also says, i cook one thing here, but at home. uh, when one works on the shore, another completely local one needs one thing; tourists need absolutely other. yes, so everywhere, in fact, this is not only the specifics of russia, but what do i think , thank god that now 100% domestic tourism is developing. yes, even in these cities. uh, well, the key ones are not far from moscow , which are russian types there, nizhny novgorod, kostroma , yaroslav yaroslavl yes, 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 himself needs kostroma cabbage soup. well, unfortunately, many. hey, our chefs. they don't even know that kitchen the region in which they live, therefore , there are all sorts of surrogates. uh, start instead of exploring your kitchen

your kitchen. yes, they begin to invent some kind of surrogates, as in the yaroslavl region. you thought some terrible yarushki some completely fish dumplings. for what? yes, then , in fact, that is, it happens that this is a not only that, they invent. this is not a region at all. they came from there because they were hired and forced to do it. let's invent, and instead of reading a book, he looks. eh, what's in moscow is being prepared or from somewhere else, that is, someone said and went. you, respectively, all work according to the same scheme. that is, a restaurant opens, the restaurateur takes the chef. khabka go to moscow or to st. petersburg go to restaurants photography, then come home to the region cooks about hmm the same thing. 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 arrived in the gk, i go to the restaurant, i see that there are dishes of their own menu. i understand on this side, it can be kind of nice

that they copy there, but on the other hand. it's just that when they copy, it's much worse than the original, of course. it's not very. sometimes my friends who travel around armenia, for example, send me photographs in the restaurant menu. where is it written. uh, i don’t remember, in my opinion, whether it’s borscht, or something, or a hodgepodge according to the recipe plus it’s nice, but ah, there are absolutely such cases, well, out of the ordinary, when a restaurateur or chef, just don’t hiding. uh, i've been sitting alone a guest in a restaurant called me. i went out. he says, i say from nizhny novgorod, i decided to open a restaurant of russian cuisine. i think what to call then called it the same as my restaurant is called, here is the menu, and what do you think? why there is everything, and he began to ask me how this buddy is, well , somehow it is. there

is still a restaurant there, the system has the same name. eh, the dish, of course, is completely different, because you also need to know how to cook, among other things. yes, uh, but without hiding, they just copy by copyright, too, recently there was a case when a restaurant from nizhny novgorod also called itself an italian name there, and i ask, and you cook french cuisine in general. why do you need this? well , so we decided, that is. well, it's actually a pretty good name. well, i'm coming back in, uh, 2 months. i see that the name was changed, but apparently they were charged for it all the same. it’s not worth it , as if to be impudent. 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 its you just carry it in. and this usually works. so it's not only in russia, it 's us ourselves, that is, well, many restaurateurs, they are doing a cool project going to europe. they just take it and drag it there. the boss says, look, let's try, study, then they come and there really were projects. by the way, which were called directly by portuguese

names, but directly someone writes, like, in general, the guys know from this presentation that you opened 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 sides. i always teach authoring online when i do my course. i say guys you know, uh, first you need to learn how to copy well? well, that is, well, this is important to do. that is, there is a situation when you give dishes and say, you need to repeat it, someone repeats them, and he does not succeed there. well, he tries, but someone takes it and immediately does it in his own way, it turns out, in general, complete garbage. i say what is it? well, i decided here to replace fish with meat meat with fish vegetables with fruits and it turned out. that's what did it work why didn't it work? i say so. i explained to you in russian. you take, copy, then you get your own author's style over time, it doesn't give you any kind of itch. yes, that is, people do not understand elementary things, that is, that's bad.

they also copy first, they first copy, that is, well, that is, they have such a direct task, and then, 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 everything is very long there 7 social networks, there are many different ones. eh, you see the pictures of the photos of the video cool. that is, you are inspired by this, but in the future you still need a little bit of inspiration in your own way, and it’s another thing for you to copy things and make things worse and then expose them and also mark 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'm very happy. uh, if somewhere uh in another city a restaurant opens and they cook for my food, well, similar to my food, because each has its own style. yes, such happiness. for this, in fact, we are working. well, yes, that's it,

but when they start poking so shamelessly, uh, up to plus that's all. it's fucked up, then more, uh, well, i didn't have there, but you 're a certain product. i replaced, well, in principle, it’s cheaper than what you have in moscow, of course, everything is always there, and everything and the expensive will be eaten. and we need something simpler and cheaper, yes, and as a result, this also happens. unfortunately, but nonetheless the trend is still positive. here in the regions. uh, a lot of projects are actively developing in the regions. especially where of course there is a tourist. yes, in fact , that is, well, now well, that's it, that is, as if asking for what you paid, that is, you come to restaurants. now there is no such thing as before. that is, you came and fed you some garbage. and you, well, in principle , i probably didn’t understand something, probably i don’t understand, i paid there during the course and then uh, well, like there is such a sediment left there. now it has already been ridden. yes, if tasty calls the hall. come here. tell me what it

is. why is it tasteless to me? i paid 1,500 rubles there. and i don't like it. let's read, if the bracket, well, as it were, let's either change or redo it recently. i came. uh, but it was in kazakhstan. so i recently came to a restaurant in a good restaurant in the city of a and they give a salad there, uh, dark straight. well, actually a black avocado. i call the manager and say, do you serve black avocados, is that normal? i say i won't eat it. like you either remove something or replace a mike, that is, friends with whom he was talking sitting at the table. they speak there. well, like, go my normal, and i say, i mean, you go, 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, well, we eat it, it's normal. that is, here's another, as it were, this level. for now, as it were. well, like, come on, we don’t understand something normally, it’ll do. that is, in our country people have already moved to another level already, as if they really appreciate it, uh, and ask for quality and i believe that if you open a restaurant. delicious cuisine, then this tristan

, who, in principle, is doomed to the right. by the way, russian cuisine has the biggest problem. i think this is what 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. having come to such a restaurant, and especially tourists, who especially have more to eat, there is nowhere. yes, he sees he ran in and ate and he didn’t like it, and everything goes on maybe even there i don’t know how to stay like that for the rest of my life. well, something tasteless. yes, the same thing, that is, when you say, come to a russian cuisine restaurant, they say russian cuisine. we will eat at home, but in fact, when they come, then they see the stove. they see some dishes of bread from the oven, there is porridge meat, and we didn’t expect them at all. what will it be, that is , now, uh, well, most of the time, uh, you 're going to a russian restaurant. are you

wondering if this is the most exotic cuisine, by the way yes, why did i add it to the menu? this dish kulaga yes, because the name is interesting. but i try not to scare my guests with such a name. it’s the opposite for me, 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 on purpose, so to speak, there is a separate tab, but starorusskaya and that is, we’re just like, here you want to try something something interesting like that. yes, let's be super, and there we have there kulaga and potassium and re-baking and various. that is, there is varenets, that is, of course, mmm. here is the job of a waiter. he he tells me or i go out into the hall 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 after all, respectively, historians too. that is, who there, well, helped a little there, 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 with evil, probably, that we have here such a direction, uh, yes, unknown exotic sam exotic cuisine in moscow well, it's great that we were able to discuss a painful topic with you today, yes, in fact, just sit down and talk with someone about russian cuisine. yes, in general, and there is no one to talk to. in fact, she is very this topic. it seems huge to me and you can sit and chat, but it seems to me that it takes several hours, and maybe all night, probably, it still makes sense to move in this direction thank god that this is a popular cuisine now, that it cook in restaurants and people come and even try to learn. we have stoves, so to speak , respectively, people come to the firewood and say, tell us how it is, we also bought a house and installed a stove. and now we want to cook for her there, well, at home, in the sense of the countryside. 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, this can be said to be a device that, uh, is not very in demand, 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, hosters, but with the stove, uh, we somehow uh, while it's cold, but this project, in which you and i participated cooks on wheels. agree, he also introduces people to regional cuisine, including russians. and although the guys also went to the caucasus to other regions, i see this phrase, which product is the most popular in your region. and me, of course, on the one hand, she, uh, fed up, but on the other hand. it's cool what we ask, i'm really interested in pulling. yes, the people of their wealth, in fact, national. ah. 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. as it is now fashionable to say mushrooms, for example, right? well, for example, yes pickled mushroom, 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.