it was only a month there, but this was an opportunity to get to know each other with the great paul bacuse has not taught, he has not yet given more... this fuel for this fire, that these things need to be loved, and you convey your love through dishes to the guest, and you change his mood for the better, yes, you can even heal him, yes, it’s from the blues, this is important, so for the chef it is important to start the day not just to say hello to the staff, to make sure that before the service starts they are all in a good mood and then... the energy, it will be transferred to the hall, this is very important , dish, so the chef is not like he came there, and you sit there, and there you command, you're like a clown on a unicycle, you have to juggle. you will always be an expat, a visitor, yes, you will not have truly warm friends, you will always know that you are an expat, and i grew up on this land, why should i leave here, i love this land, i love these forests , lakes, fields, even when now i’m leaving on some culinary travels of my own - with my master classes already, i return ho

long, she was there it’s only a month, but this is an opportunity to get acquainted with the great paul bacusehe didn’t teach, he also gave more than that - fuel for this fire, what did he do? you need to love, yes, and you convey your love through the dish to the guest and you change his mood for the better, yes, you can even cure him, yes, there from the blues, this is important, that’s why it’s important for the chef to start the day, not just say hello to the staff, do so before the start service they were all in a good mood and then this energy will be transferred to the hall; this is why the dish is very important. well, i’ll answer the first part of the question, and it ’s all very simple: having gone there, you will always be an expat, a visitor, yes, you will not have truly warm friends, now you would know that you are an expat, and i grew up on this land , why should i leave here, i love this land, i love these forests, lakes, fields, even when now i go on some kind of culinary travels, with my master classes, i return home, and i understand that i'm home, here i am crossing border b

it was small, it wasn’t long, it was only a month there, but this opportunity to meet the great paul bacuse gave even more than that - fuel for this fire, that this business needs to be loved, and you convey your love for the honor of the dish to the guest, and you change his mood for the better, and you can even cure him and even from the blues, this is important for the chef the room is important, it’s very important to the dish, because the cook is not the same as who came there and you’re sitting there and the team is there. “you’re like a clown on a single-shoe bicycle, you have to juggle, you have to be able to laugh at yourself, know a lot of interesting stories, of course about cooking, so that your staff is already charged at the start of the service, then everything will work out, well then the question is with a very polar spread, why didn’t you stay in italy or france and why haven’t you opened your own restaurant serving belarusian cuisine? well, i’ll answer the first part of the question, that’s all very good. it’s just that, having gone there, you will always be an expat, a v

it wasn’t long, it was only a month there, but this opportunity to get acquainted with the great paul bacuseteach , he even gave more than that - fuel for this fire, that this business needs to be loved and you convey your love through the dish to the guest. and you change his mood for the better, yes you do you can even cure, yes, from the blues, this is important, so for the chef it is important to start the day not just to say hello to the staff, to make sure that before the start of the service they are all in a good mood and then this energy will be transferred to the hall, this is very important and dish and dish, so the chef is not like he came there and you sit and command there. having gone there, you will always be an expat, a visitor, i love these forests, lakes, fields, even when now i’m leaving for some of my culinary travels, with with my master classes, i’m already returning home and i realized that i’m home, so i’m crossing the border by car, and i realized that this is my land, i grew up here, i love this land, i can’t imagine , how can you leave and live there, and says tha

was small it was not long it was only a month there but this is an opportunity to meet the great paul bacuseve more than this - fuel for this fire that this thing needs to be loved. yes, and you convey your love through dishes to the guest, and you change his mood for the better, yes, you can even cure him, yes , from the blues, this is important, so for the chef it is important to start the day not just to say hello to the staff, to so that before the start of the service they are all in a good mood, then this energy, it will be transferred to the hall, this is very important, to the dish, therefore... it’s not like the chef just comes there and you sit there and command, you're like a clown single-shoulder bicycle, you must juggle, you must be able to laugh at yourself, know a lot of interesting stories, know about cooking, of course, so that your staff is already charged at the beginning of the service, then everything will work out, well then the question is very polar , why didn’t you stay in italy or france and why haven’t they opened their own restaurant serving belarusian cuisine yet