sniffed, tied up with the guys, who are already in the tops a long time ago in norway has a powerful yuzovskytute, and simply the fish institute, where they still study salmon, study its quality in general, and so on. they spend crazy money. after all , if the chef is taken to competitions, then at the state level they pay him a salary at the expense of this institute so that he prepares for competitions. the swede, for example , the time before last, he spent 163 days to fully prepare a dish from a to z , and spend 163 days of his life on everyday training. from morning to evening. training in progress it probably starts there at 6:00 in the morning, because to prepare to start and finish, and then analyze what you did today in order to speak clearly. that's why the scandinavians are very heavily occupied. this bar, even france, was pushed aside, in my opinion, by the fifth or they are sixth. now the french this time were a girl. there was yours, and norway again, and the danes, emphasized that they bring every detail to the devil so well, that, well, it’s very expensive to look at lyuba and