[000:00:00;00] own opinion at 360 ° the new vessel of the nuclear reactor was taken out from the atomash plant volgodonsk from the rostov region it will be delivered to kursk, where the second power unit is being built local s2 product weighing 340 tons, uh, a special platform will be taken to the port from there along the river, then again along the road. this is the fourth reactor launched at masha there this year. i will add this record. the reliability of modern reactor vessels is such that they can be operated for up to a century. the winner of the international olympiad in informatics in hungary returned to russia, schoolchildren were met in sheremetyevo near moscow valery rodionov hemorrhoid abdullin antona stepanov and ivan piskarev showed the maximum result, taking four gold medals with the successful performance of our team congratulated vladimir putin noted the high level of the national school of informatics. and the stop is very positive, in fact, no negative. we didn't meet. usually people

pick up. well, we scored more points on average at the olympics than at this one, that is, the task we were ready, but it turned out a little more difficult than usual, which could be a real need, so that there is a small risk, and a works on it for a large amount of time and this could not be justified if you make a mistake, but i succeeded and as it turned out that i improved the result on this task. so the news to this minute see you. this is a cook on wheels podcast. i'm chef denis , next to me is chef vitaly tikhonov and today we are discussing nordic scandinavian cuisine. in general, i think that this restaurant is noma, which was opened by rene resepi and klaus mayer e. this is a restaurant that located in copenhagen. this is a restaurant

that is a kind of transcendent. that is , after they started doing it. eh, what they do. yes, they also have a fermentation laboratory there, so many restaurants in different countries have begun to scoop. eh, some kind of inspiration , yes, to learn from experience, yes, that is, all these , it seems to me, are some kind of bark boards on which food is served, there are also trends in serving shells. this is all this, so many people the first thing we eat is what attracts us through the eyes of visualization. by the way, i noticed what after uh hmm reneradepi with his fermentation chief released uh hippo fermenting this just a few years ago this lab. by the way, we happened to be there. we went all started to ferment something. yes, to be honest, something is picked up on the skin, you know somewhere, and

inspired by enthusiasm there, winged ones run there to ferment something and forget that you need to create a bunch of all sorts of conditions for this, of course. yes, there kvasha is not ours, that's all, there are pickles. this is all clear. here everything quarreled connected. that's fermentation. it requires the presence of fungi, uh, bacteria and so on. here it is already more dangerous, because if you don’t inspect somewhere, you won’t finish it or redo it, on the contrary. here, perhaps, just the same lurking, such a fly in the ointment. barrels of honey. here with this it is necessary to remove that it is dangerous and therefore. yes, i just mean that if you take and eat food, where fermented ones are presented to you. who needs the first thing to ask in those conditions how they prepared literally in order to understand for themselves? whether it is trustworthy or not, but this is honestly said to harmless someone, because hmm , this is important, because our bodies are not ready for such strong components. i will call them exactly, which may be present, which can cause some kind of irritation of the stomach and digestive system, and you will not know if you check. yes, we are what we eat. this is

also the most important moment, uh, it is there and i stick to it. so you know, i love everything, this is a healthy lifestyle, nutrition and so on, therefore, yes, we combine well with energy cuisine, very great. i think, i think it's probably just like asian japanese cuisine. yes, they are very close, because they are highlighted there, just the same cultural product and the ability to contain everything, and plus the dosage balance must be mandatory. many people think that the northern cuisine is due to the fact that it is cold there should be more fat and rich, but the nordic cuisine denies this, but more precisely, not even what it denies. she talks about opposite things, for example, if you do some sauces, they are less concentrated less fatty. that's correct because the menu properly consists of a large number of dishes, but they are all in small portions, but if you take such top restaurants and many sometimes do not

understand so many servings. why are you there, just loading yourself up, slowly starting yourself there, if you have been there or happen, but at dinners at such places, as a rule, even carbohydrates do not lend themselves at the very beginning, that is, bread is served in the middle . dinner. you usually start with protein or fiber and quietly. it's on the sly, can be mixed. or maybe it’s divided like this, that you have protein, then fiber, then you ’re already there or, say, carbohydrates, and then you end up with fiber at the end and so on, or some kind of light fat there. i just wanted to ask you, tell me, please, uh, you uh, well, you have been working in moscow for a long time. well, yes. indeed, it turns out the eighth year, uh, i know for sure that you go to moscow restaurants. that's how you talk to the bosses. here you go, here's the nordic style and the nordic kitchen. she is, uh, represented in some way. well, at least in moscow not in russia yes, at least in moscow

some kind of condition is sufficient, how is it adapted, how is it adapted to the local consumer under our language, as i call it, because hmm if you are clean scandinavian cuisine is simply not understood to be cooked, because it is so. well, let's say neutral taste. and moscow is so spoiled. well in a good way various strong flavors of asian, asian cuisine. the caucasus even more so and you know, scandinavian food is not exactly what you have on your plate. this is what you have in your head, and now, it’s just very difficult to present guests with the purest product there, for example. some kind of dzhusik there, which is light visible. yes, you tried to put philosophy into history, but not always to the guest. it's clear in the language, you know? and that's why i say adapted scandinavian cuisine, even in my restaurant, and i adapt it. that is, i read what people want and would like to see. yes, but with reading with a scandinavian touch, so say yes by touch. eh, but using

some moments that will be close e to the people who live here and understand roughly. yes, what is it like for it to be revealed not only for me to explain on my fingers, and they are there well, yes, that is, when they would start eating, they understood that it was delicious, that they liked it. this is a useful pure product and e with a line, just in line with scandinavian readings. you can say that scandinavian cuisine is absolutely 100% intelligent cuisine. on 120. yes, even i completely agree with you in this sense precisely for this reason, she very often, uh, turns. here, well, my eyes are in my direction, that is, i like it . here you need to poke around. yes, i need to sort out the product over how to apply it to lift? yes, because you need to have a conversation with the people who supply it to you, they promise you to constantly supply high-quality products of the same quality. naturally yes. well, it’s good that recently even

when you and i went, remember, we went to murmansk? yes, and they dived themselves to get these hedgehogs. here, hedgehogs are brought in norway from the boat, there, and so on, from the north they bring in the new in the new, they bring hedgehogs from norway, they choose better scallops , they bring them from the island of froya, also from norway but, oddly enough, when i was there, and the pike perch that we they saw you in e, novgorod and in pskov brought from lake peipsi into a gnome. so much so that you can be proud that our lake peipsi supplies fish to the best restaurant in the world. do you know what else i wanted to talk about? i know exactly what this is so intelligent. food, when it's served in a restaurant, you can't just serve it ; it seems to me that this is also an integral part of this nordic scandinavian cuisine that was born, which, it seems to me, is in the form in which it now exists, just

absolutely when i was in the twelfth year, yes, i just really i was impressed that when everything is turning, there are already a lot of cooks. there approximately 35-40 guests and per power approximately 1:00. yes, there, yes, well, 50 on camera , the rest are all interns, which means when everyone decorated the dish quickly, quickly. now he says, so everything is ready for the landing, and you take these dishes. yes, each one chef comes with one dish. and let's say a table of six people approaches the chef and arranges someone is already topping up the sauces and so on, and one person is already standing and talking about , firstly, he finds out what language is needed, but to communicate at the table. for example, if you come to japanese, and there has always been a representative of japan, and so on, they invite, then the chef who speaks this language tells him what needs to be told, well, tell us, because he already, in principle, knows what he delivers and they tell us language that work in the kitchen and it’s not scary, yes, and here it is and this is a tribute to culture, that is , then they tell in their native language so that it can be seen that you also came to denmark and that’s how you in your native

language, because i had a chance with russians guests to work too at that moment one day. yes, the russian guests arrived, there were 12 people. they were in the vip room. there is in the house there was still an old flu-room on the second floor and they run up to me, that he says there, says, yours arrived, says everything works. yes i say good cheers! yes, that means they had service and every dish. i went out to them and told them in my own language in russian. eh, he explained it to me, and it was just fun. and after that i just learned. here , work, probably, in such a key on this e modes. uh, in order to explain to the guests what for? why and not only from where? who did i bring there, who survived there? juice? where did these apples come from and so on? well, all in all, this is a fun story. yes listen since we are talking about the fact that the kitchen of the restaurant of the mind employs 50 people. i would also like to point out such a thing as a certain social organization that is inherent

in nordic restaurants, which u make sure that people who work in the kitchens, uh, and restaurants are comfortable, but this fine. i think i know for sure that you have such a tin in your restaurant. yes, you are doing this so that the cooks in your kitchen, firstly, we have, uh, the work cycle is twisted in such a way that the guys come 10-10-30 to open their workplaces. uh, the kitchen starts making preparations at 12:00 sharp. we open the doors for guests by this time , freshly baked bread of two types is already ready. we have. uh, the baker comes to read earlier, of course. to be able to cook it. here we are, uh, starting the service. uh, we're open until 4:00 from 4:00. we turn off the service for food guests. they can also come and be located in the hall, but we do not serve food at this moment. you can order drinks, or if you managed to order before four, you already, well, do not eat for the reason that you have lunch. and yes, yes, i do now. yes, we have lunch.

quite right. all the boys, just like all the other normal people want to eat quietly, and we have a team disembarking. straight to the table. we don't have a private room where it can be done? so everything is clean normally, yes, the clothes sit down with us ready-made personal ones and as a rule. at one o'clock in the afternoon, you can also eat soup separately, as a rule, and we already think of the second for such a main course from four o'clock, that 's where full-fledged bread also goes the same thing, which is avoided for guests, plus tea and coffee can be drunk everything is included in the price of the restaurant, we do not take. for this, money also goes from the guys and further, as they do reloading, as they call it, that is, for service parties, because it is necessary. cooking to finish who needs a break and so further and at 5:00 prizh- well, we still have stitches. that is, it is, as it were, before 12:00 o'clock before the opening. we have a briefing. uh, when we consider together with the waiter, what we have today, what we don’t have , what is less, what is more, and so on, what will come, what is not on the foot and also in the evening by 5:00:45, we wish a friend a briefing in the evening a friend of good service and are already working until 22:30. we have, uh,

the last fence. uh, order plus it's also very important that your team develops. and so rene reddsby created a story like saturnnight project they have it on saturdays after service at 1am basically. initially, at the beginning of the week, five daredevils are chosen who want to present their dishes, some inspired. here are the works in the new, and the inspiration and inspiration at the end of the week present their creations to the whole team one dish. they, uh, prepare throughout the week , agree with the chefs at their stations that they can do studies, being distracted from their main work, but there for a maximum of an hour and a half there. well, either how much they need, yes, or the night doesn't matter. yes there fanatics, actually work. and here it is at the end of the working week on saturday already, when everyone is tired and exhausted. by 1:00 at night, when the kitchen is all washed out, everyone gathers in the lower kitchen, they say in the old one, but we used to, yes, in the lower kitchen, and so those guys take turns giving out two or three

dishes there. these are their creations and they try everything, they talk about inspiration, and in this way they manifest themselves and give themselves. uh, out of fantasy, the chef himself is present , and rene also comes to see some moments. they voice. this maybe, uh, an analogue there of some next season, even in our restaurant they take as a basis to communicate with them. and that is , you get such a potential, there the chief takes some of your ideas there. yes, it's very cool. it's important and that's what i do. yes, i initially suggested that the guys at first they know everything there. so i realized that sometimes you need to bring a little, let's say. so i set the date. i say so you agree. you agree, yes, well, that means that you give everything to such a creature, and they begin to quietly get creative. we try without me we look at something to them, and they begin in this way they begin, and to release their own. and just the same, hidden and clamped, as i call potentials and talents. absolutely right. yes, but you yourself never need to stop

, you always need to work, e, inject new forces and give the energy of such a magical kick. uh, guys, you are there by this very you and yourself doing it in fact. yes, for development in order for new creative ideas to appear. here and uh. it works very well together. the whole mechanism. you start buzzing and people are interested in coming to work. they don't get up every morning. yes, back to work. they say, like this , today i need to marinate it there, i need to try it, and then the scallop was not fried like that. we need to overcook it today. so they are more likely to run to work, that is, well, as if with enthusiasm it’s a high, well, plus , of course, you try to come up with some kind of bonuses so that people have some kind of extra, a penny there due to some extra events when people order because guests are coming, because they like the food, they start in your chefs to order there we have a private event and so on and so on starts by the guys who are not shy ready to go out somewhere. and this is what spurs on and just the same it works. e for everyone, as well as for the employer is positive, and for the boss

for your colleagues. uh, the same waiter guys. i need to forget because they see how everything moves. for them, too , this is a potential, how we work, we are their penny, because the more cool we are let's do things. they, too, the more they earn. after all, first of all, no matter how you twist it, the guests come to the kitchen, so, and, accordingly, feel good, so the guys who work in the hall should be an integral part of them just the same. here, uh, united in a clip with cooks, and often. i know, unfortunately, since then. yes, but not everywhere cooks are friends with the hall. unfortunately, that's why there are some skirmishes. these are the points that need to be revisited. i think, of course, that's in real life. and yes, it does work after all. powerfully. listen, vitalik, i also wanted to know what to ask you, surely you know this, uh, early rezepi announced that in 2024 he

will close his noma restaurant or, let's say , maybe, to be honest, because they are closing, but it will be reopening now a restaurant of the mind 2:0 will be 3:0, but in general, in principle, he stated that in the form in which the restaurant exists now it will no longer exist. that is, in 2024. it turns out, in a year. this restaurant will close and maybe i guess. it will be more. this is how you and i prompt you now. and it will be already they are so fanatic and get high from discoveries, because they want everything new. and this is not always possible, let's say, do it quickly, since you are launching a site , you need to skate the season. and they already have the next story on the way, but it’s impossible to change so quickly. and that's it, most likely, you probably want to, as i suppose , to innovate and just the same , it was possible to use them to good use for everyone else and his other restaurateurs, chefs guys, could somehow take advantage of this also new. here are the developments. here , here, here, for example, i don’t have

a laboratory, it will go away. i think you probably also have to do some things directly, and engage in the discoveries of people of those who could be kept, and they will figuratively do this for us. i think so, and it will be possible to use it, because that's just what i did, after my relatives announced that he was closing his restaurant. a lot of discussions have appeared on this topic, and one of them is devoted to the fact that in connection with the fact that that the restaurant of the mind is closing. this seems to indicate that haute cuisine is in decline. no, i mean, i don't think so. i don't think so, i won't share it. this opinion i will explain why there are waves. it's like a stock on the stock exchange. today they are at their peak, then they go down a little, but still. you mean, if you personally pay attention to the giants, they will still go upstairs. they are grants, whatever one may say, and therefore this is not a sunset of haute cuisine. i consider this a rethinking of his personality. you see

, yes, he is a powerful leader, but there are many other people in our field who no less important in the contribution to haute cuisine and those people who love it appreciate everything the way you and i do, even if you don’t even look at us as chefs, but just fans of what you can taste from the plate. well, you imagine yourself that you will come to a restaurant. and they will tell you plainly there, that's it, it 's gone. trend. here is what i tried before, as if not. everything is good, we will not make difficult things for people. that's just how you are. well, yes, with sadness there were times and then you still go and cook. eh, so as you wish. i'm 100% sure, and i'm the same, so i don't think haute cuisine is going anywhere. it may be only slightly, so to speak, it still comes up, whatever one may say. i understand correctly what you think. what is this restaurant of the mind, uh, waiting for? the same best that the restaurant of the veteran adrian at one time elbuli, yes , which he closed and eventually made

some kind of denis laboratory out of it, so i was already convinced of this life and the driver. e rene his partner klaus as you and i talked. they have some kind of vision against the background of these actions of movements. and i think that there will be something new and interesting, but at a new stage. i believe that despite the fact that the rener see restaurant closes in 2024. uh, scandinavian cuisine, nordic cuisine, she's not going anywhere. she was popular and will remain and we will be happy to walk. uh, to these restaurants and our last culinary olympiad means the golden culinary olympiad, which i just passed. well, some results again denmark norway no, yes, huh? hungary in my opinion, i will explain why yes, because a few years ago, about five. yes, there or six, when they began to strive for the top, what