talents and skills, someone will easily agree to fight with opponents twice their size, someone has already memorized poetry brodsky, don’t leave the room, don’t make a mistake, why do you need the sun if you make such a mistake, and it’s no coincidence, cuts of funny moments over the six seasons of its existence , the program still collects millions of likes and views online, because we never get tired of being touched and... today yekaterinburg, enjoy your viewing and appetite.

sergei sushchenko manages 46 restaurants of the largest.

you won't surprise him. star anise a little and a little sahara. sergey completed internships in greece, italy, spain and america. developed more than 2,000 dishes. and one of the last dishes is a brisket, which is cooked with mashed potatoes and parmesan cheese, and a sauce made from wild mushrooms with the addition of mushrooms. shiitake , it’s delicious, it’s understandable, and our guests always like it, all that remains is to add truffles, the dish is ready, sergey sushchenko, chef of unusual tastes, new recipes, new emotions, alexander volkov medvedev, i’m alexander volkov medvedev.

geography of russia. my kitchen is made up of itself a mixture of old and new traditions. we take the recipes of our ancestors, process them, extract from them. we serve the very essence in a completely new processing, as an example, stewed beef; we simmer the beef for this dish in a russian oven with the addition of red wine and a large amount of vegetables. the chef has traveled all over the country from the far east to the arctic and collected a unique collection of recipes. one of my signature dishes - sugudai - is a dish with a very rich history, and it was a very important tool for the people conquering siberia. and this dish is bright an example of how we popularize. russian

cuisine, and it’s also very tasty. alexander is a regular participant in gastronomic festivals, winner of the palm branch of the restaurant business in the pr company category.

was to carry out, as they would now say, import substitution with iron ore, which was previously mainly supplied to sweden, so in 1720 peter ii sent vasily nikivich tatishchiy to kungur, perm territory, but a combination of circumstances led to the fact that the city was formed here, moreover, he convinced his superiors that it was necessary to build there are a few small factories that quickly develop the deposit in which they are located, and one large one. where they bring ore from the area that used to be sverdlovsk, of course, slavin also had his sverdlovsk rock club, the space we are in now is dedicated specifically to our rock bands, i heard about your

very cool summer music festival that is taking place night of music, night of music, yes, here you and i, of course, see the same groups that were popular with us in the late eighties, at the beginning. leave tsoi without their idol, so they copied the works that were here and placed them in the form of miniatures, respectively, at the beginning of the transition. here we almost always have street musicians playing, so you and i can listen to real smertlov rock today. let everything be the way you want , let your eyes be as we know, next night, next night, if you want, i’m with you again, bravo, bravo, thank you very much, thank you,

in general, you probably noticed that yekaterinburg is the city is completely diverse architecture, one of the iconic ones, of course. pavel petrovich bazhov is one of the creators of the modern mythology of the urals, it turns out that danila the master, the mistress of the copper mountain, the malachite box too, of course, this is a collection of all these things, in general he has 55 tales, which i hope. not only counts. by the way, about what bazhov was called in childhood, he was called, for example, a sorcerer, because bazhiv, in uralian, means to cast a spell. there are such special ural words, right? bazhov is a surname from the word

bazhit, which means to conjure, so it came together such an image of a storyteller, a sorcerer with a beard. oh, if we started talking about such words that are special for the region, maybe there are some related to the product. yes , and boletus mushrooms, maybe you know what they call them, brown-headed ones, no, they are called obabki, obabki, and why, only the urals know, after walking around the city, the chefs decided to refresh themselves, baris is a restaurant of modern russian cuisine, here you can try complex signature dishes, as well as ural homemade food, the main thing is that everything is made from local products. let's start with appetizers, this is us.

in any form, i really like crisps, in tartare i love adding chips to such things, especially the candied fruits were a success, very bright taste, a lot of spices, a buzz, it came more often, but you have to agree, my friend, the start is excellent, really great, good for your health, dears my guests, we have a second course, these are pike dumplings, there are two ingredients here, the pike, of course, is local, and a lot of fried onions, a buzz, a natural taste, a great feeling. very good dough, tasty, and local ghee, really homemade,

the main dish, of course, is menchai, and i’m picking out asparagus here, it ’s cut so finely that you can’t feel its taste, i really want to try it separately, you can ask for it without any problems, we’ll do it now, well , thank you very much, that’s what you see, it’s and visually it looks like this, now you have to try it just like that, the aroma, well, as if marinated in vinegar, here is homemade vinegar, and the berries are all salt. all three ingredients , the asparagus is absolutely excellent, and it looks like wild garlic, this kind of wild garlic, you won’t be surprised by wild garlic, i haven’t seen how hot it is, excellent, very satisfying and i'm really full, wow, this is our signature dessert, porcini mushroom mousse with fly agaric and caramel chocolate, the caramel white mushroom is so, mm, delicate in texture with a crispy waffle, it's really tasty, all the ingredients that are in this dessert are are combined and it’s edible, you can come and eat this dessert again and again, thank you, yes, see you later, thank you for the treat,

in yekaterinburg there is the only swimming pool in russia on the roof of the skyscraper, you can swim at an altitude of 188 and admire the panorama of the city, generally great, night city, that's for me without comparison, this is when i was in singapore on neboskryonka, and the pool has the same feeling, this is in our country, why do we always need this now? control center for the underground movement and was headed by viktor lyagin, he had to gain confidence in the germans and enter into cooperation with them. for 12 downed german planes they gave a hero of the soviet union, here he earned two titles of hero of the soviet union, having destroyed 27 planes. not a single ship was built, nothing could be repaired, because it was going on. such is his there they were already waiting, he was arrested, he came to say goodbye to his family, he parked the car, his mother

ran up to him, daddy, daddy, he never returned here again, from that moment the last battle began, viktor lyagin with the nazis, the premiere, the names of illegal intelligence, victor lyagin, today is on the first day. veda vodka, a product of stellor group. at the end of the fifties of the last century , huge granite structures, dalmens, were found in the vicinity of yekaterinburg. they were built by ancient people, the ancestors of the ural people of mansi. mansi from time immemorial live in this area. their culture is probably the most unusual thing you will encounter. it is placed by men

so that men can come there to worship the gods, women are strictly forbidden to go there, and the most curious thing is that he makes these idols of his, in the mansi language, navels, or a doll version, that is, all out of rags, or he can make them. wooden body, but sews clothes from fabric, can donate the skins of fur-bearing animals, so a russian man accidentally stumbled upon it, they open it, dolls are sitting there, which means women are sitting, they are sitting.

it’s easy to melt, you can basically get a figurine of whatever animal you want in a few minutes, i would choose in any case, here’s a spoon, raven, raven, gorgeous, that’s it, you need to put the spoon on the fire, and now you’ll heat it up and move the spoon back and forth so that the metal heats up at the bottom and the granules are mixed, and this way you get liquid, that’s it, you and i get up, it’s time for you too, let’s go. dalmena,

in fact, is a stone tent, so on our territory there are two large volunars in the urals called rocks, they were found in 20 years 354. dalmena, and 12 of them are volunal. in this part, this is the ayat culture. oyat culture - this means that a man came here at least once 4,500 years ago. the mansi were not only taiga hunters, but also fishermen. in addition to meat, fish played an important role in their cuisine. that’s why we are now coming to our cookie complex, called nyankur. i introduce you, my companion, natalya. firewood not birch, it has been good for several hours, as a rule, it is heated with dry ones, it has warmed up, but has overheated a little, we i need to cool it down a little, so i’ll ask you to help, i need to get the coal out of the stove

, i can do that, the stove has a chimney, so that the heat doesn’t get lost completely, i need to cover it. we'll cover this thing with you, it's wet moss, but we 'll get started, it's majestic, we put it in a mortar, it's thyme, it grows a lot in the rocks, but the aroma is also fattening, the dough is very simple, it's water, a little salt , vegetable oil and rye flour, the flatbread should not be too thin, but also should not be thick, otherwise it won’t bake, so we put it in, wrap it up, wrap it all up, so much dough and so little fish. add more fish, of course, i’ll be so humble, the most important thing for us is to close this pie, there will be juice inside, that’s it, and we send them to the oven, now the most important thing, the same flies, wet, we need to close all the cracks around, the most interesting thing is that all the moss also adds its aroma to the taste of this dish, which is a spare fish, somehow delicious,

the fish is ready, yes, the fish is ready, i have the most time, but this is a very cool way of cooking, what gives it a special charm is the fact that we are on the street in the middle of the taiga, thank you very much for this excursion into history, it’s healthy, delicious, the chefs liked the ancient recipes, but i would like to return to entertainment from the modern cities. yes, welcome to our first wind tunnel in the city of yekaterinburg on uktus. will you be flying for the first time? the first one, maybe you jumped with a parachute; i jumped with a parachute a long time ago, how many times? eight, independently, independently, two. were you on a sports plane or an airborne one? - on landing, great, the essence of our wind tunnel is that it is a complete imitation of the free one. we walk along this grid, press our backs tightly against the glass, put our feet wider than our shoulders,

raise our arms up, stand, wait for my signal, the pipe will accelerate, showing a sign that everything is fine. you raise your head up, your pelvis forward, and maintaining this whole structure and deflection, we begin to slowly smoothly descend into the stream, as soon as you and i find ourselves on the stream, we always look straight ahead, we don’t turn our heads to the sides, we don’t turn, head down, don’t throw it back under any circumstances, our hands are in front of us like this, remember, great, seryoga doesn’t give in, handsome!

well, this is totally cool! it’s simply unrealistic, well, congratulations on your first flight, you did it, it seemed that i didn’t fit, the brain at first doesn’t understand what’s happening, we can’t orient, all muscle groups are working, absolutely right, from the wind tunnel the bosses saw the local market remembered that they needed to come up with their own dishes. at least there is some direction, what will you cook? i want to cook this, you know, thick, rich hunting soup, but i would like to cook something from the forest, i really want

to use some honey, mushrooms, something like that, but i can’t decide on the main product yet, i suggest we split up and let's see what's on the market, we 'll be able to handle it much faster, okay, i wanted someone to advise me on some local spices that i can use in preparing such a thick, rich meat soup, i can offer you mazharel berries, you can add them, and we also have a cool forest chebrez, oh, it’s really great, and a couple of kilograms of porcini mushrooms, yeah, two packages of dried porcini mushrooms, i saw an interesting product, smoked pear, i don’t think more than 100 grams. i think we'll stick with lamb. i'm going to need a couple of these okraks. choosing lamb is actually quite

simple, you just need to pay attention to the color of the meat itself. if the meat is light in color, it will be incredible when cooked. soft. if the meat is dark, then it will need to be cooked much longer, but such dark meat will have a brighter meaty taste. and i would like to ask... you have some bee bread, i also see you have propolis , please wrap it up, i would like to buy beef pulp from you, two kilograms of brisket, and i’ll probably also ask you for some bones, a couple a kilogram of brain tissue, and generally excellent, oh, chaga, this is a very cool mushroom that contains a large amount of microelements and useful substances, it is usually brewed into tea and drunk from a bar, but we will use it in a completely different way, rice, peas, i’ll take a jar of this zhizhka from

you and collect the potion for me, please, dill, cilantro, parsley, onion, red basil and a little thyme, a bunch of bay leaves , he’s a flattering gift, oh, great, see, that's a bonus. for our recipe i need some fresh vegetables, radishes, about three zucchini, four and sour tangerines. a bag of tangerines before the new year, what could be more beautiful? another place in the obligatory chef program is the kitchen restaurant. it is famous for meat delicacies and a magnificent roof terrace. kitchen has been in the top 10 for 3 years in a row. the best restaurants in the urals, we have fried silver carp, uh-huh, onion puree, potato mousse, a little horseradish, and the most important thing

is that here there is ural salsa, ural salsa sounds like intrigue, it’s important to capture all the layers and try everything, you can feel the taste of pickling , green barrel tomatoes, i like this difference, texture, airy mousse, vegetable base, crispy, crunchy, it's silver carp with fried. crusty, very it’s delicious, when they give you this dish, it seems to you that this is some kind of dessert, this dish is seasonal, or you have it all year round, this dish is included in the set, in a new set that no one has tried yet, we haven’t even tried yet they didn’t launch it, well, it was a great success, i really like it, yes, i congratulate you, it’s great, the guests will love it, now we will dive into the ural forest, in the urals it has always been customary to go camping and bake potatoes over a fire until they turn black. such coal, we soak the potatoes in fir, in fir oil, then fry them then we pour it over with a burner in order to create this burning quality of the fire, the beef meat, and the meat

is pure beef, we serve the tenderloin. with mushroom oil, mushrooms that we collect ourselves, we use exclusively local local products in our restaurant, a very original presentation, we sprinkle it with mushroom powder and fir salt, well, any russian person will like meat and potatoes, but here is local beef, which is correct roasted, the potatoes are cooked with this taste, everything comes together with a bright mushroom flavor, you can come back all the time, it brings us now it’s dessert, in a word... well, visually it looks like coal, like coal or wood, and it’s a sour buzz when you cut copper , it’s like medium meat, and it’s like glass , it’s so good, it gives the color of currants, it seems to me that this is a kind of eclair in which there’s such a dense enough filling and already on top in chocolate , the average person in the street won’t even understand it, it’s cool and unusual, and that is, it’s called

lapuh clair. the elephant was like an infusion, some kind of tea, like a decoction, that is , they used to drink it before, it reminded us very much of coffee, and we went a little further, we tried to make chocolate out of it first, then dessert , you know, all evening i couldn’t shake the feeling of pride at how much the restaurant industry is developing in our country, when you travel around the regions, you see how the level of restaurants it’s growing, i’m glad to see it, thank you very much, especially in the urals, yes, yes, thank you, grisha. huge, there is one more request: tomorrow we will feed our guests who will come to us in futraka, and we would like to ask you to come to the kitchen so that and prepare a dish that we will give away tomorrow. this is really a huge honor for me, for our restaurant, we will try to do everything quickly. sasha, what did you decide to cook, look, my main product

is lamb, yeah. i’ll cook it in local beer, i’ll have wild garlic as a side dish, i’ll season it all with a bright salad of fresh vegetables, sprinkle it all with fresh, crushed nuts, and i want to cook this, you know, thick, rich soup, hunting, such shulum, let's get started, yes, before simmering the lamb, you need to remove it from the beer all the alcohol, for this we boil it for a couple of minutes, pour all the beebread here, it will immediately dissolve. i will start preparing my beef broth from smoked ribs, we will soak the dry mushrooms and then we will use this water for the broth. now we will start smoking, put our meat in such a perforated container , cover it with another container so that the smoke does not go anywhere, and we will make this smoke with chaga, which we have folded like a house like this, we will set it on fire with a burner, as soon as it smolders, from above

we'll supply everything. structure so that it accumulates smoke , cut the mushrooms into large pieces, we have peas, rice , which is needed, here it is called why ear, so we put them here, fill them with water that we have warmed up, they will literally open in a couple of minutes and they will be like this huge lush, chopped pickles here. so that all the ingredients exchange the flavors of pine nut oil and pine nuts and mix, the vegetables must marinate overnight. we have chopped onions , we have carrots. this is a juniper that grind and thyme, add a little oil so that when the oil warms up, the aroma of these spices is revealed. when

we fry the carrots, a little later we... add the onions , we will clean this container of course from the burnt chaga, add our sauce with propolis here and send it to simmer, but i ’ll tell you, it will be just such a powerful goulash, wow , guys, you can really smell the smells of the urals, i really want to see the end result, be sure to come tomorrow and try everything, i’ll be only too glad, thank you, thank you for your help, thank you for the treat, great day, thank you, i made a fry from carrots, spices and onions, yeah, i boiled the beans, soaked the mushrooms, fried other mushrooms, i have the porcini mushrooms already soaked, already ready, now the potatoes are finishing cooking, in principle, i have everything ready for tomorrow, but i have tangerines ready, salad is marinating,

lamb. all that remains is to connect tomorrow, that’s all for today, we’ve done everything with you, best of all, new season, watch after the evening. i suggest we spend the evening together. bloodhound, new series. tomorrow after the program time. the dishes are invented. now you need to choose correct fighting tactics. now the chefs

will take a master class on this discipline. yekaterinburg can be called the capital of martial arts of russia. an entire academy has been created here, where 12 combat areas are located on four floors. how is mma different from other martial arts? all martial arts are collected in one thing, this is mma, there is boxing, wrestling, and karate. what are the main rules of mma? there are a lot of rules, that is, these are the basic rules, so as not to carry out prohibited techniques, these are pokes in the eye, blows to the groin, to the throat. you can't for i still have to grab my equipment, yes, that is, my shorts, my gloves. in general, as in any martial arts, you need to start with a warm-up. of course, first of all you need to prepare the body, ligaments, joints. now boris and i will show each other a certain combination, and then, probably, you will try to do this with one of us,

we work part-time, and it’s time to do something like this, in a professional sport the most important thing is to cause damage, but also points are counted, that is, any accented blow, no matter what part of the body. by hand or a kick gives one point, and then the technique and , for example, fixation, the so-called touchdown, yes, it gives two points there, but in general, points are counted, as in any sport, the task is to earn these points, naturally, if we have an experienced sparring partner standing in front of us or give up points so as not to receive damage, for this we need to deceive him a little, yes, for example, we punch a jap, punch a punch from here, here we... can strike, etc. a very strict rule and nuance: we have finishing, that is, in any sport, when you you get a knockdown, you get lost, the referee comes up, counts 10 seconds, we got you lost, you got knocked down, you got knocked down, mainly because of this and

as if mma is considered fights without rules, that there is finishing, it’s hard, plus there’s dexterity, that’s it. , let's try, you punch, then jep, now. punched , you return your hand without fail, that is, you hit, returned, then punched, hit, great, now you make a pass here, and i’ll hit the jap, i’ll hit the flip, yes, one, good, one, one, dodged, i’ll hit , once i put protection, yes, once, harder, harder, harder, whenever i can. you hit, no matter how you stand, you must return it, that is, return to the stance, from the stance we not only attack, we also defend, if you have not returned yourself, firstly, yes, yes, yes, you hit, i stayed here, but i will take retaliatory actions, that is, i can move away,

for example, defend, hit, once, strike, come back, go. look, there is such a technique, we take the stand, we call it landing, i’ll punch it, i’ll punch it, i came back, took the leg, with both hands, with both hands, where i put it. step away and leave me you twist it like this, well, this is already being done , for example, i was deceiving the deception, he firmly rests his feet, i’m kind of like that for everything, you know, well, like there are already chips, but what do i need

to finish him off, that you’ve been lying around for a long time, there’s already there was a small storehouse. it was definitely a load, thank you guys, thank you, well done, thank you very much, it’s time to move on to the culinary struggle, chef in the morning. sash, how are you doing? i’m done, final stage, how are you? i’m also basically ready, the soup is finishing cooking, now i’ll throw in the reiss and potatoes, yeah, that’s it i’ll add beans and porcini mushrooms, i’ll have a real fire, a side dish of pickled vegetables, our richest goulash, on top we decorate it all with a spoonful of mushroom caviar, a spoonful of tangerines.

we finish this with all the splendor of fresh greenery, well, it’s a blast , ekaterinburg, hello, hello, what happy people you are, you have such a wonderful city, it gave us a sea of ​​positive emotions, as a result of which we were born... incredible dishes, which we want to share with you, i improvise as if we were in a taiga winter forest, on a fire in in a cauldron we prepare lamb, which we boiled in beer, accompanied by a side dish of pickled vegetables, and as a result we will complement all this with tangerines, i called my dish taiga rest, i also prepared a simple ordinary dish, it was a broth, it was cooked for only 10 hours and it turned out such a bright

rich thick soup, i called this soup babaega, because it is real witchcraft, let's line up, we 'll feed everyone now, let's run, let's run , hello friends, hello, we 've arrived. you are frozen from the other end of the city try your aromatic dishes, that’s all , now refresh yourself, bon appetit , thank you very much, hello , see you, we just got back from university, we really want to try your delicious dishes, everyone, gain strength, thank you, colleagues, hello , hello guys, finally- then you came , i hope i remember the taste just like you, the soup is very... unusual, an unusual combination of flavors, all together in one picture,

if they asked me what the ural tastes like, i would probably give it a try they need this soup i really liked the soup, but i liked the taiga rest more, there is western cuisine, as well as eastern, that is, it’s like a symphony of taste, every note is just a pleasure of spiciness, piquancy, sweetness, it’s like our city yekaterinburg, which is located on border of europe and asia, this is a mixture of eastern and european. brightness, so many spices, so hot,

scorching, this new year's dish, even at a halt, amazes with its smell, i could just feel the taiga, i could feel the forest, baba yaga really took possession of both my soul and with my heart, i won’t say anything more, the woman is the best, mm, the most thrill, and you have interesting, bright tastes, the taste of honey, the taste of cilantro, the taste of tangerine. very cool, thanks buddy, let's see what he thinks about our food, both dishes turned out just wow, very good experience, it was very interesting, cool to work with you, observe, as for the dishes, rich broth, soft beef, spicy meat in beer, just wow, thank you very much for the dish, very tasty, i really really liked it, very rich broth, aromatic mushrooms, taiga halt, i had a love affair with this dish, guys, it’s very tasty, though, as they say, after... but according to archimedes’ law, lunch needs to be thanked to the cook, i

think, thank you very much, it really turned out to be such a dish, i don’t really care i liked it, thank you, yes, the soup is wonderful, the broth is very rich, the meat is tender, it’s a great rest, it’s soft, spicy meat with a slight spice, i just love it spicy, i enjoyed it, i got high, thank you very much, thank you guys for coming, i’m so glad i could try what you prepared for me it’s always surprising how much time men can spend on admittance; compared to you, i simply use some kind of express format. “i give your preference to baba ege , because it was something magical , thank you, we are so glad to see aces, high-level culinary specialists, your dishes are in our hearts, i give my vote for the taiga rest, i want to

cast my vote for the taiga rest , because it was really awesome, i give my vote for the babu iga soup, it is close to us, our ural cuisine, thank you, well, yekaterinburg, that’s it voted, yes, then let's go count, 21 people voted for my dish, 20 people voted for my dish, which means that prival won, but in fact friendship won, gastronomy won, delicious food, beautiful people, we had a tremendous pleasure cooking for you , to communicate with you, many thanks to yekaterinburg

, thank you, friends, it was very pleasant to cook for you, but we went to the next city, today there was a fabulous battle, it seemed that leshy was fighting against baba yaga, alexander’s taiga resting place received one vote more. my friend, how do you like yekaterinburg? i’m absolutely delighted, our finale turned out amazing, we were lucky with the weather, lucky with the people, how delicious the food is here. let's go to the next city for new emotions and impressions. the chiefs leave yekaterinburg, but remain in the urals, ahead. and the mysterious amazing city of bermi,

dear friends, creative industry podcast on channel one, with you, as always, elena kiper, producer. music video director and roman karmanov, general director of the presidential fund for cultural initiatives, are visiting us today vladimir lvovich mashkov, people's artist of the russian federation and artistic director of the oleg tobakov theater. hello, vladimir lbovich, hello, very nice. and our graduation is festive, because it’s vladimir mashkov’s anniversary. we are glad that you came to us again, we are glad to see you. here you have one role that is with you. but for most of abraham schwartz’s life in the play sailor’s silence, you started playing it as a student, when you were a little over twenty, and you continue to play it to this day since then, and the movie has been made, how different is the character of your twenty-year-old schwartz from

the current one? he is undeniably different, just as i am different from my twenty -something self, coming. they somehow still live inside you, but it’s important to really move them out at a certain moment, well, i want to basically immerse you back into student life, again oleg pavlovich said that he had never met such a prepared student in his life, he said

that for the lesson you prepared 20 versions, 30 versions for the etid, in general you came extremely prepared and... novosibirsk, at the theater school, here oleg tobakov had already had success in pavlovich, this is an iron hand, an iron hand, which i gave him the cat matroskin, who... he ruled us all, affectionate and iron, then i studied with ivan mikhailovich torkhanov from the great teacher, the mkhat studio school, and then i ended up with oleg pavlych. bakov , he was an absolute master in pedagogical activities, what are you doing, volodya, i

’m coming to some kind of door, i’m the door, stop, i say, why are you doing that? you open it, i say, how do you even remind me of an iceberg, you have something small on top, i don’t see it inside, where you can turn it over. this is all, and i opened it, a lot, turn it back, so he , like kaisberg, twisted me back and forth, pushed me down, in general, on the contrary, he wanted, he wanted to bring this lower part up, well, in general , a teacher, to disturb nature, physics, and this is very correct, from what moment did you understand that you somehow, well, no more, no less, or just sunk and floated up, no, well, here i am... i realized that it needs to unfold itself all the time, look, this is how it turns out, because cinema

requires very detailed work, in fact, when you are drowned, when everything is big inside, a dream, suffering , it is in the depths, in the theater on the contrary, you need to turn yourself around so that your passion is an opportunity... and energy intensity, it covers the entire auditorium, because success in cinema, it mostly happens somewhere in the corner, in the dark, when there is no one , in great silence, suddenly something changed in the artist’s eyes, something elusive and you don’t even know in which take when, due to what it happened, in the theater this is a sequential work, it... either you collect, collect, collect, from every rehearsal, from each performance, you collect, gain, and this process, it

endless, endless, no point , no take, no, everything was filmed, everything is fine, and so it remains, no, you understand that you have to go out next time, but the viewer is different, you have to be no less convincing, you yourself have already changed. i am from today, this is this, this is this constant movement towards the goal, unattainable, in the theater it requires a lot of work, in the cinema it’s almost like theft, uh-huh , since something came out of it, the camera stood up so well, you somehow it worked out, and the director saw it and recorded it, you know, here just so... and elusive and you know what’s happening in the photograph and in the photograph, in my opinion, it’s a priest, yes - in general

it looks like a prize, and in general in general, but i don’t really understand, i’m oleg pavlovich i hand it over, either he gave it to me, or someone handed it to me and we share, in general it’s still something coexistence, well, this is happiness , we see, this is happiness, you know , they asked me how i was so involved with my passages, i really wanted to capture his attention, i wanted to see in his eyes, to hear praise in his words, hope for the future, uh, and he was quite stingy in praise and words of support, i waited 3 years for tabakov to praise me, 3 years, he had such tactics. wrote that even this irritated him a little, yours like that didn’t irritate him a little, he was very irritated by it, because i really, i did

a lot of sketches, and as soon as they asked, well, who is first, i immediately allowed it, but come on, i didn’t know, i also did the decorations at the same time, and sketches, in general, i prepared seriously, i really wanted so he can see my enthusiasm. and my desire and love for this activity, which i transferred to him, and you know, when, when he published a book, my real life, and there is a chapter about me, where he wrote, here’s vovka, that means i’m his, when he was studying, he had already assigned his wife to the leadership position.