and then i understood why he said that the biggest thing was my injuries, because they took away the opportunity to do more than you could do, we move to the yellow sector, turn to the right, microphone as high as possible, hello, my name is maxim, and please answer my two questions, the first question is, what is the modern generation lacking, but it seems to me that everything is enough, because i am one of those people who admires and feeds on people. i'm interested in communicating with young people, because i have experience, uh, i already mentioned boris eifon’s dance academy , where i had 12 students, uh , completely different ages, who i probably also naturally taught, but in return i uh learned from them, i was wondering why they solve this problem this way, but i am different, i was interested in how, uh, they look at the world, uh, which may be less

interesting to me, but through their eyes, thanks to this , i looked at some standard moments from a completely different angle, i , uh, just admire the current generation who is not ready to sit still in order to achieve a goal. igor pavlovich, we turn 180°, purple sector, please, microphone, as high as possible, anastasia volochkova publishes a photo with the splits on instagram, and what do i suggest after the program, subscribe to me, actively view all this. i talk about myself about what i am like in everyday life, what i am like in non -professional life, this is a necessary element, first of all i consider it a profession, for me instagram and life are different things, uh, because instagram is a certain attracting attention, if you are engaged in public activities, this is an opportunity to speak, quickly disseminating the information that i need.

therefore, for me, social networks are an important component of today, let’s maybe write ross together on instagram, of course, children, how lucky you are, who wants to get into the account of the main director of the bolshoi theater, come out onto the stage, don’t hesitate. and now applause all together, thank you, this signal means that the time for the hero’s questions has expired, igor pavlovich, now you have to choose the best question of this program, a question about the emotional component, what motivates me first of all, great, please introduce yourself, where do you study, in what class, i’m sergey. mariana, i

’m in the seventh grade in the thirty-ninth gymnasium, according to the rules of our program, the author of the best question receives a special gift. thank you, and of course tickets to the big theater for the performance. congratulations. igor pavlovich, now you have the opportunity to ask the children one question. since today i chose a question mostly about emotional component. raise your hands who's in love right now. try to maintain this wonderful state in yourself for as long as possible. honored artist of russia, chief ballet dancer. bolshoi theater of belarus igor

is a guest today on the program 100 questions for adults. igor pavlovich, can you tell me which of the questions asked today was the most difficult for you? the question of the stereotype about why men wear makeup on stage. great, was there a moment when you just wanted to run away from the studio? no, of course i got it a colossal emotional charge, and now i’m ready to go into my work day in a good mood. what surprised you with our audience today? with its spontaneity. today you managed to answer 44 questions. will you come to us again to beat your score? well, 56 were left to me, but we were talking about a hundred questions. i address our audience. do you think that our hero was as honest and open as possible today? yes, whoever thinks so, please raise your hands. because he didn’t hesitate to answer, he explained everything.

he smiled very broadly, he was not afraid of us, well, the audience, he always answered honestly, the truth was probably evident in his eyes. that he speaks from the bottom of his heart and that he is really sincere with us and is ready to share his story with the whole world, with us, with the younger generation, igor pavlovich, we have such a rule, the last word always belongs to the hero, sum up the conversation that took place, for me, the important point is harmony with oneself, and i would like to wish this to the guys, because when you live in harmony with yourself, first of all, be honest with yourself, any obstacles are not an obstacle, so guys, first of all, be happy, everything else is such waste in your future wonderful life. chief bulletmester

of the bolshoi theater of belarus igor kol was a guest today on the program 100 questions for adults, see you in a week. watch in the next issue. so, today our guest is the clergyman of the belarusian orthodox church, archpriest fyodor povny, if god created man, then who created god? what do you think about darwin's theory? if you light a candle, will life immediately improve? who writes it out? priests' salaries, have you ever sinned? there are no sinless people, 100 questions for an adult, is it true that you know how to fly an airplane and a helicopter? this is my weakness?

we don’t tell dry historical facts, we immerse you in the era. the geta is so outstanding that on the next month you can drink a lot of food for an hour. there was spachatku garadzishcha, then zamak, and then zeinichaya tsarkva. symon budny was able to give out the pradmov and his galouna pratsy here. from the family of narkevich yotka and this means that everything

the ancestral towns of the city of the former warrior family, the task of our guides is to ignite your desire to touch. to the belarusian culture is personal - this is the soul of the belarusian people, walking on the bridge that spans across the former channel of the castle, magchyma, our taxa ancestors of the noble families were tied up in these passages, and i the cascades of such a tomb took the form of a pyramid. utsešestvuice together with tv channel belarus 24.

culinary art is at the same time an art and a science, it requires more than just knowledge of products and methods preparations. it includes what flora and fauna give us in the form of ingredients, two stories of the formation of belarusian chefs who made themselves, emotional

work, you know, sometimes it can stir up panic, there are such moments, well , i remember from my youth when there was a lot orders , you start to panic, everything falls out of your hands , then it’s just like snow... then nothing can be stopped, then the day is very unlucky, in general you can fail everything, all your work, well, there have been such cases, a long time ago, sometimes you have to, when you see what a fuss i am then i shout: stop the kitchen, and either in normal words, or, let’s say, not very normal words, i’m trying to put the kitchen together, most often it works out, sometimes, well, you have to look at the situation, sometimes it happens that it’s enough just stop to indicate to the guys that it’s calm , we will do everything, everything will be fine , or sometimes, let’s say, blurt out on the table, there are two dents on the table, blurt out on the table and so that they come together, sometimes you need, you need to clearly understand when what method guys, this is the sun , spaghetti, beef was given, no, no, after how long, after how long,

probably heard for 2 minutes, these are fries , fries nuggets, spaghetti too 2 minutes, 5 minutes, heard, it happens sometimes, it happens, yes , it happens, well, cucumbers, cores no, of course, i don’t shout, it happens there is softer, it happens harsher, but sometimes it happens, yes. there is, as soon as you show slack in the kitchen , they will immediately sit on your neck; you will no longer be able to be a chef, everyone should, everyone should understand that you are older, that you have a lot of responsibility, you can delegate it to your, let’s say, subordinates, that's it but they need you obey, first of all they should respect you, then listen, not be afraid, just respect obey, if the cook is afraid of the chef, in my opinion, yes, well, that’s not quite right, sooner or later he will leave the conversation, but i want the guys , which... the knowledge that i have, because later in this profession

it will help them, so cut this up so that it stands in a warm place for you to fish out, and then you will give everything away little by little, come on, just like i came to the belarusian kitchen, also quite an interesting story, naturally with from the start, i was very interested in asia, or rather the east, even, i really loved japanese cuisine, i opened the very first restaurant of japanese cuisine. but this story happened, in 2008 we went to the culinary olympiad from the national team, the belarusian team, such olympiads are held every 4 years in the city of erfort, so we went to participate, i noticed that all the countries, in fact all the countries, they brought our own national cuisine, but from the point of view of modern, well, at that time, modern trends, only we brought such hodgepodge. we had something from japan , something from china, something from europe, everything else , that is, we

didn’t have anything like that global belarusian, we didn’t even really show the pancakes, so i somehow had to go back , we drove for a long time for almost two days, then we got there by bus, so i understand that something is wrong with this, well, it can’t be, i started studying it, i found it with me, or rather how i found it, my mother gave me a notebook, which i saw, i saw it often, but i... didn’t look into it, so this is a notebook of my great-grandmother, who wrote down her recipes, the only nuance there is that there are some russian words, belarusian , polish, but i was able to make out some things there and translate from polish into, let’s say, everything else into russian, and i understood, that i absolutely don’t know my kitchen, and i thought it was very offensive, and somehow unfairly so, and when i started studying the first, first... steps, i realized that it was very interesting, then through the internet , what collections of belarusian cuisine

are there or some books on belarusian kitchen or something else, and found the original of the lithuanian cook, i have it here, this is the sixth edition from the polish language, 1885, the lithuanian cook is probably considered one of the most famous collections of dishes. cuisine, but this dish is not, say, not country cuisine, but this is more a dish of urban cuisine, because there is such a mixture, there are sorcerers, there are bigus, there is schnitzel nelson, and chops and everything else, that is, strictly speaking, this is shleheti cuisine, let’s say so, but again you can see what people cooked, how they cooked it, this is our history, this is our history, i am belarusian, my children are belarusian, my ancestors were belarusian, this is my family, i wonder what is happening here.

they didn’t talk about princes, about some battles , about some historical moments, it’s all interesting, well, people who don’t know their history, or rather people who don’t know their history, they will disappear sooner or later, that’s what i think interesting, my children are interested in this, this is great, but if we interpret this whole thing with the kitchen together, then here such an unraised layer, you can show, tell, show to our guests who come here to our country, well, this is just for years to come, for years to come, belarusian cuisine has such a lazanka dish. is there something consonant with the name? italian lasagna, that's right, the same vereshchaka, according to some, or rather, according to some legends, probably, or some stories, for example, they believe that the french brought us vereshchaka, they brought a recipe for white sausages or the so-called very spicy beer

sauce, they called this dish vereshchak, and vereshchak is the conductor of mochanka, that is, well , these are the combinations, there are all sorts of nuances, people visited each other, studied, watched, used some dishes, took some for themselves, yes, there was always this interweaving of some cultures, sorcerers, sorcerers, this is already a tatar dish, kundyuma, some kind of filling in the dough, that ’s why the tatars served as guards for the grand duke of lithuania for quite a long time, accordingly they prepared some dishes their own, someone apparently saw them, kundims, sorcerers, then there is a consonance, and the belarusians have started to prepare everything. and sorcerers.

we travel around belarus and discover new sights, but today, fortunately, we have preserved the tomb of the milish family, which is located here in the basement, as well as this unique object of the 19th century, a confessional, a confessional. there are no more similar monuments in eastern europe, but the twin brother of our church is in the north of italy, in the padua region, we get to know the original. so-called in general, if absolutely correct, then it will be the milky way, mother all handicrafts. previously, our ancestors believed that the whistle was used as a talisman; it drove away evil spirits and attracted good luck and prosperity to the house. most importantly, we experience vivid emotions. you might sniffle on your leg,

you’ll smell it, you’ll jump up, and swear. yes, in terms of taste and quality, everything is simply perfect, and life sparkles with new colors, watch the program the route was created on the belarus 24 tv channel. today we see how unnatural the prism of presentation is, primarily by the western media. those events that concern russia, belarus and here at the time talk about the abuse of freedom of speech. but for the west, we are not only competitors, we are a tasty morsel that they covet all the time. the antarctic treaty system currently includes 54 states, only half, including the republic of belarus

, can afford to have a station in antarctica and begin conducting long-distance scientific research. intracontinental campaigns, our president was squeezed out of european politics, arrogantly, cynically, instead of inviting them, to organize the same conference there, and what are you afraid of, but we were afraid, tell me the project, don’t be silent, don’t miss new episodes on the tv channel belarus 24. now we have a process going on here, for example, preparation, applying sauce, we apply sauce to our pork ribs in three stages, that is, look at what kind of rib, here our whole product is selected, look, these are our branded pork ribs,

look how beautiful, everything is cut, perfect, perfect... everything, everything is gorgeous, which means we also have it here, the assortment is really large, that is all all parts of meat , beef, pork, poultry are present, that is, there are beef tongues , there is also beef brisket, there is flax, ribs, pork ears, that is, everything , and there are kebabs here, before they get overcooked, that is, here, there are pork ears , here the process of applying the sauce has not yet taken place, look, it’s gorgeous. the ears are juicy, with regards to which piece of meat is good, how best to choose it, and well, naturally, if you look, you need to trust, that is, trusted manufacturers, yes, that is, reputable ones. to the market, but there are nuances here too, this is, uh, the choice itself proper preparation of meat , so that there is an understanding, well, when you come, for example,

to the market, and they tell you that there is the freshest steamed veal there or something else, it means, and i ’ll tell you more, from the point of view of medicine, science and everything the rest is meat, it should not be eaten, why, well, maybe now i’ll say it a little rudely. yes, but in fact this is so, meat - after slaughter must - hang out, the fermentation process begins, at a certain temperature, it hangs out, if this concerns good beef, then this should be at least 12 days, the meat fibres, muscles, uh, tension is relieved, they become softer, protein breakdown occurs, that is, well, let’s just say, chemical processes in the meat, then the meat becomes soft, pliable, now... already the trend of cooking at home is returning again, after all, people have forgotten about it , many have already begun to trust, that is , food delivery to everything else, well, now they are starting

to cook themselves, now this question is really becoming relevant, how to choose what choose, exclude from diet meat, especially... for men, is probably strictly forbidden , in my opinion, then, so to speak, processes occur in the body that we don’t really need, yes, that is, for the most part negative, that ’s how a person is designed, that’s how he’s structured the world that meat is an integral product in our diet, so yes, we need to consume it, but it all depends on the type, well, in what form we will consume it, that is, is it clear? that many people there have health problems and so on, that is, use less fried, smoked and other something, there are processes of cooking, stewing,

stewing, well, whatever, but i think the meat should be krushev, not because i am associated with meat, because this must be done, belarusian cuisine relations, everyone calls us bulbash , why am i scared to ask, well, just like that, if you figure out that the belarusian nation appeared there in the time of peter... it goes back thousands of years, or it may even exist longer, what is the history, that this product took root its own yes, so to speak, mass recognition, potatoes, yes, no one denies this, it’s good , it’s really there, well, it’s in demand here, but look at what belarusian cuisine is based on, we have somehow thousands of dishes there, and they’re made from potatoes, roughly speaking. one way or another, before i came, what happened was the same as in russian cuisine, figuratively speaking, russian cuisine is adapted cuisine from all over the world, i admit, i don’t think that i’m

a bulbash, well, not because i there's no belarusian, yes, i'm not because i'm not attached, my country, i think my nationality is everything the rest is not tied to potatoes, we have many other things, more valuable and more important than karts, well, if someone... they don’t tell you what they are called, some can give an example, since we are boulevards, and so that’s it there are paddling pools, there are pasta pools, well, it would be correct to call it that too, so let it remain that way. for me it’s always the restaurant business , public catering, yes it costs exactly the same as

for a chef, yes the first question is not about money, first of all there is a certain one, so let’s say, well, your rider, yes, that is, what do i need i need something for this business , i need something from this business, that is, freedom of action , that is, any boss should have freedom of action, because the chef is responsible for the entire establishment, for its vital activity for everything, the second is probably, this is, so to speak, a comfortable condition work, well, and money will probably follow, that is, this is not far from the first position there, yes, as they say in the list, for which everyone is fighting there, although there are actually a lot of such people, that is, they don’t care what to do, only here's the money they paid, we don’t... they pay, we earn money, getting into the restaurant business is a very difficult road, very hard work, where this money is earned, in fact, you need to

constantly... surprise guests with something, you can’t go out in one position, there’s a certain number of years there, if we love all the potato pancakes there, yes, well, belarusian cuisine, well, our dish, everything is belarusian, there’s no question, but if you feed us with potato pancakes every day, how long will it last for us, in our terminology, grid staffing schedule, this means, let's call it as whatever, yes, that is, there is such a position , there is no official position in belarus, we have a production manager there, the manager there can be a restaurant, the manager there, i don’t know, a sales area, whatever, but just like a chef, this is not there , this is, let’s say, western vienna, yes, well, that’s correct, we’ve just just started to come to this.

the main function is to come up with dishes, train the staff to ensure that the technology is not violated and the return of the dish is the same as what you came up with as a charologist, and again, you constantly learn on your own, that is it’s a sovar profession, you’re constantly learning, that is, if some chef said that i know everything, already everything, i started as an apprentice cook. well, near golkovo park there was such a small establishment, a house of writers, and there was a cafe next to this house, and from there i started as a cook’s apprentice, my first task that was given to me, when i came to work, i peeled 30 kg of onions, after that i don’t cry, that’s all that could be burned, then it burned, sometimes you come across one very vigorous one, but this one drop of glass is all, after that i don’t cry, and there was

a good school here... exactly like that, such a soviet public catering, there you could fry 500-600 pancakes in one session, that is, in one shift, for example, and there were times, there were once 3,000 pancakes, you fried or pancakes , that is, you come home, close your eyes and pancakes fly before your eyes, it happened, but in any case, as in any profession, you need a good school, if you prepare mashed potatoes, then you need to understand how to cook it, not to immerse it blends. without turning it into a gluer, beat it there, for example, or add something else, when , when to add cream, when to add milk , when to add butter, some other spices, that is, there are a lot of such nuances, but now the young guys who come here usually forget this base , either they teach poorly or don’t know, i noticed, you know, that people who come to the restaurant are not from the chef profession, but simply come and say: i want to be a cook, i say,

okay, no questions. you go to courses, get a certificate, do a health certificate and come, so these are the people, they are more purposeful , it is easier for them to give knowledge, they accept it more easily, they become good cooks, there are guys who come as if to a factory, they have worked a shift and left, but there are quite a lot of guys who are interested, advance, go somewhere to study, correspond with chefs literature , this is when i started there was only one book. tasty and healthy food, a long time ago, and now google is here to help, as they say, there is a lot of literature, you want to take some information, go on the internet, find it, and you can find it in a bunch of different interpretations, you choose for yourself , you start to think, you don’t like it, you redo it, that is, well, you can constantly train, learn, develop even on your own, without going anywhere, but when you go somewhere you see it live, it’s completely different,

fortunately the products of belarus . enough, maybe they are, let’s say, if we take them for some specific direction , for example, for japanese cuisine here or there, i don’t know, for spanish cuisine, they are most likely, or the same for italian, yes, maybe they are quite expensive, because take real italian flour, respectively , the cost of pizza there or some kind of bread , the same chabata will increase several times, so our chefs cook from belarusian flour, but in terms of meat, by and large , belarusian meat is quite good, not in vain , let’s say , at one time, probably even now, the same belolos beef, very good, is in demand in russia, pork, well, we always had a lot of our own good pork, poultry is also good, again, it’s not in vain that our guests come, to us in there are guests from russia, from ukraine and they say that ours, our pork is the most delicious.

hello everyone, today i will tell you how to make a good tasty shish kebab, how can i say what kind of chef i am, well , today, today, probably not at all, well in terms of the fact that it’s not that i’m not a specialist , yes, in terms of...