your certificate, by the way, cars there are hundreds of such people behind the scenes thanks to them the neighbor's golden star in oh, the successor of the cabzone has always held its own and did not get into any category. he even a stable excellent student of the project had to fight with public opinion, and destroy the image of a pro-vellow, of course. vanya grew up. why because vanya , uh, definitely had a production. eh, academic, but if you had to drink different different stylistic and rock, and we even jaspeli. in relation to work, we are crazy both workaholics. but even a talented workaholic, in order to enter the big stage, needs to be in the right place, and at the right time, the buy factor gives such a chance, for two

seasons in a row the x-factor superpenal live broadcast of belarus 1 is the national state television and radio company of the republic of belarus and this is also the choice of viewers. after all, it was your interest in the project that brought the statuette and the grand prix of the national television competition. tv top. we are looking for new talents. we are looking for new artists who will then receive new songs, that is, they will appear on our stage cool belarusian guys, belarusians are not only belarusian, because this season there were a lot of foreigners who came here, kazakhstan mongolia russia ukraine noticed us watching not only in our country, but also abroad really arouses very great interest among the audience. we see it, er, in our media measurements of the bones of our viewers. this is a woman. moreover , every fifth watched our tv channel, we overtook all the tv channels that broadcast on the territory of the republic on friday air belarus that you show has become a real inspiration for those who have long dreamed of, but were afraid to try months of preparation left. not

gods, the pot is fired, of course, the project is created by people, each specialist in their field. the main thing here is not to interfere with helping in seconds with the arrow of live broadcasts followed by technical and creative services. and those who create special effects and bring props, make sound, take off clothes and sometimes do makeup and hair, collect extras yes, choreographers . and, of course, the editors of the project, the presenters say everything so beautifully, because, when we go backstage, tanya meets us here and tells us what is further in the text. in general, an indispensable chat is our support and support. we love her very much. a team of professionals works here. and they really know what they're doing. and basically. these are, of course, the people who worked, season 1, which, uh, did by touch and did well. and for me, uh, the next season is a confirmation that nothing is impossible, it can be done together only with the team. if

a marathon runner in the entertainment segment put a pedestal, then in the first place there was a team of director-producer novel kovalev this year the family received a ballet show from vitebsk sensation of dancers and teachers tutors there were more real magicians, dodgers, just wizards know well how to curb adrenaline and increase the production of depamine. and also to make up for the deficiency of vitamin d in the light of spotlights and even to make sure that the fairy tale stage lie was with us, of course, the path from the idea to its implementation with us. very short in this regard, and i try my best. uh, immediately consider how hmm performers owns his body. as a person, as a choreographer, i don't really like a lot of choreography. for me, there must be such tasteful small poses that synchronize the vocalist with the

dancers. crow, na-na-na i'm a crow. i'm a crow on-on-on a gusty wind from your applause caused the dancers of the project everything is like a selection, athletically serving geeks and artistic. well, i don't consider myself like that, but if you think so, ok, it's good when i started working with roma and there are trends in his team . uh, when i got there, i mean, i had a standard expression on my face, everything type. yeah, he says, like, no, i don't need it. you have to work uh face. that is, you have to stand near the mirror to look. uh, as it were, their image, and some of the floor parquet, had to be replaced with a stage mirror. they seem to be up to any stage challenge. and if it seems, it does not seem to dance to buzova and organically live in every number of artists. we are always very worried. we are preparing a lot. we spend a lot

of time not getting enough sleep, sometimes we don’t finish eating, so, of course, we want to evaluate our work. we watch each rehearsal of the video, each rehearsal we watch, who gets into the frame, how to play better in the frame? who where the notorious freebie found the buy factor, did not wait this season for the superfinalists with their work, made their way to the big stage. the producer already has a proposal for cooperation, but all negotiations and signing of contracts. there is still work ahead. i think u very very fast we will try. there are plans to release these songs, after all, try a few concerts of the second season in the format. eh, the buy-in show factor is held in belarus, so the super-finalists and even their parents are not upset for us anyway , it’s better, because he wins our smaller son, probably the strongest. the most important thing that i have learned so far from this project and i want to tell our

respected viewers the same thing, right? believe, do not betray your dream, work on it and you will definitely succeed. don't worry. i say i'm not upset because i'm genuinely happy. so many people voted for me. i just don't have right now upset. it will be just disrespect to those people who supported me , they really are very much. and of course, after such a beautiful pencil case. well , viewers are frozen with only one question. and what will happen next year, but more on that later, we all need to take a break, we need to take a break. we will take a short break and i really hope that in preparation for the next season of this show we are seeing a huge audience interest. the most important thing is, firstly, secondly, our shows give birth to artists. it is very important. m on the air

new season aleksey such was the informational picture of this week with you was olga makei and sergey gusachenko. see you in a week on the first button happily. russian winter all its little things and all the details. some are so beautiful they are breathtaking. some but

together they are one. together they are harmony looking at them you feel aesthetic pleasure. do you feel that belarus is closer? while kirill's odnoklassniki dreamed of becoming businessmen and it specialists. he made a wish to become a chef. i like to cook. i love to eat and i'll go cook. we should desires like this, well, it’s really easier, because they tend to come true when they get into the restaurant kitchen at the age of 17. he quickly got bored of cooking standard potato pancakes. he wanted to create something, but he still could not understand that a person’s life is for some moment, he starts with english, they start in russia

gradually with achievements, gradually with the same ladder five years later, kirill berezka became one of the youngest chefs in belarus without looking back at the skeptics. he learns and creates a new culinary philosophy breaking the stereotype about the absence of high belarusian cuisine. i believe that i can do it myself. those who at least once got into a stylish gastrobar in the center of mogilev forever remember this place, it’s not the interior that sticks in their memory, but extraordinary, at first glance

, incomprehensible dishes that, on the one hand, surprise the taste buds, and on the other hand , make the brain get out of the depths of memory, forgotten since childhood tastes and sensations. and to people. it is hard to realize right away that a culinary masterpiece is a belarusian traditional dish, but in a modern interpretation. yes, what do we everything was instilled by our mothers, grandmothers, yes, there is also some kind of genetic memory, certain products, a certain taste. if we are old, like elena or nasheeds, and so on, submit new ones on a new cover to everyone . i am sure of this, and this is not what i am sure of. i'm in this on the experience of the usual without buckwheat there. hospitality from above, people watched it, well, they said some kind of strange topic, they tried it. they compared it with something like something out of the oven, like some kind of italian girls there , i don’t know if it’s busy with you. they compared

here are these guys. it's all right. this is our product and it is unknown what he likes. just once, maybe a long time ago. and your great-sample ate it there; this is your genetic memory. this exaggerated let's say was postponed. maybe we just gave it to our grandmother in childhood. you don't remember it. just like it. that's all, the genetic memory theory once worked and on cyril itself . i think this is most likely from the mother, and mother she loved to make anything out of nothing. something like this, you open the refrigerator and all that. i am i don't know what is. i don't see it yet. mom comes home from work, hop-hop-hop, wow. well , something like this she railed, this is the love of cooking, but there, around there, an astronaut becomes a doctor and everything is purposeful. di dreams make me disperse cyril went to study as a cook. i will finish the tenth lyceum of the city of mogilev. let's say they give a base base, how to cook porridge? i don’t know

how to make cutlets there, how to disassemble the fish, there is meat and so on. now the meat of the good is bad. it turns out that this base is everything, and you are thrown up like a child. everything, let's swim. let's good luck, and here everything is done, probably, some kind of ambition of interests and surprise, like you go to one kitchen, like, you jump it and develop. if the chosen profession never ceases to amaze and delight, then the person and his work are meant for each other, that people are helped to philosophize . this is still, which is a piece of knowledge, yes, which i took from one station to another and carry them to this day. i was surprised regarding knowledge surprised how they look at our kitchen. yes, none of them promote it in oil with each hairstyle of each a

little bit. i'm being formed it's beautiful, and then you're already looking. according to the mogilev tradition, if you want something, you need to come to the square of stars. they say a person who sits in a chair of his zodiac sign will be rewarded, his most secret and most cherished desire will come true. yes, ah, after becoming a cook, and opens new windows new windows there, let's say in their desires. and in this topic, i would like that here i am personality, as now, yes, so that i have some kind of, well, a new zest of my own, which could be developed and just look around. you understand? well, who are you in belarus here so in the center of europe yes, there are a lot of tastes and a lot of trees in belarus that you can develop, i don’t want to, and it so happened that basically this is our very russian cuisine, but under new views one at a time views, which layout, revealing. i don't

want to and everything turns out to be a ladder once. over and over again over and over again for one, like you understand that he is a new quest, a new ladder climbed further, it will be very cool there. helps me. it's the same i'm walking something just out of the corner of my eye i'll see there opa what is it? yes, interestingly not for nothing. it is said that familiar environments help houses and walls. we feel more confident, comfortable and secure in my opinion. this very city is just our mogilev, and oddly enough, in the very center, in the very center of the city there is such a river, my dubrovenko. roughly speaking, this place of power is just the same river, i don’t know along the way you are going to our place and just pass here. well, about 15 minutes. here it is somehow, i don’t know, afraid. it's just that this is really enough, as if a week-long vacation in the maldives and after a workout, and probably, so

that here such associations somehow scare away to this place. and you begin to see yourself as some ordinary apple fruit or something else, that you start thinking from this new side, like i don’t know. even an apple tree was such a topic to do, and soaked apples in the classroom and serve them with juicy juices . that's where the russian pokeys are very now we are extreme on these pokeys go and do naberussky manner. such a motive will have to end filming. and some themes for the same simple kitchen. they are right everywhere. well, according to cyril's theory, even any

imported product can become an element of the dish of the new belarusian cuisine. and i’m not afraid to take some yes, but a piece of norway well, pan-asian cuisine, a piece in norway , i don’t know that it’s american , some of our initial, that is, belarusian postulates, all this. well, how would the guys here. well, he's like, if he were treated in this world, yeah for some reason, i don’t know, you’re some kind of straight cross, all the time some. well, i stand out as a potato pancake. i don't understand how it works. strange, there is too much. you won’t surprise anyone with ordinary potato clay. cyril improved a simple potato pancake to viennese everything, like a grandmother’s cast iron, a lot, a lot of oil is hot. so tasty is already in absentia the one that we need.

naturally. can i make it thinner so that it sits in everything, here small spaces climb into potato pancakes, so that we have a clear texture of it and an understanding of how you have livenskaya. we have the scene of the chef taking over the reins . yes, it was 24 years old. it was there in the ronal kitchen, where i started and where i felt comfortable, where my relatives were, who understood it all, who helped me grow in this. so well thanks to them. yes, everything worked out and somehow a team was formed. we have only in the series the chef walks around the kitchen and pushes subordinates in real life. it doesn't work on its own. yes, and the

problem begins. he does not see the technical problems that are happening in the kitchen. we are while he himself won't work no one won't work no one will be up to for couples. after him, now there are blanks, he will not understand how the technical process itself works in general, he will not fix it. it won't work properly, that's the problem. to add a new dish to the menu, a chef can spend several months painstakingly choosing the proportions and ingredients. with what system would i charge? no matter how i run on emotions here. yes, at home, i always come home, this is one of the local forces, where you need to come and recover, i don’t know how to stay there turn off the chef. there for a little bit at least yes, so that the wife does not hang and stop first. so, maybe, so to speak, in general, the company met. we had a bus in general, which collected us from our stop. so when i came

to work for the first time, and then, uh, kirill immediately drew his attention to me. we can say, so, in general, we will get to know the company. i can also say that i have a difficult character, kirill also has such a difficult one. well, that is, how would we well, as a couple , you might say so. and usually it's very successful experiment. i don't know exactly how it works. at work, everything is as it is in moscow . and here something was goats. so you have to try, so. asks. and what to add there, right there, it’s me, well, it’s just true, it’s just either tasty or tasteless for me, i don’t understand these cooking matters so much, so he, for his part, looks critically, as from the outside chef, i see with mine how beautiful it is, just delicious, or tasteless. well, from this point of view, a little bit

have something to do? but it has already understood that it is about simple dishes, for example, for breakfast, he frames it in a new way, that is, adds bananas, chocolate, dried fruits, that is, this is an unusual dish. it looks beautiful even for a child, that simple dishes can look new and it will also be delicious, that the attitude towards cooking in general to art is changing. again let's have our potatoes today, our russian spool and those tastes that we