it was small, it wasn’t long there, it was only a month, but this opportunity to meet the great paul bacusee he gave more of this - fuel for this. from the fire, that this thing needs to be loved, 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, but there from the blues, this is important, so for the chef it is important for at the beginning of the day, don’t just say hello to the staff, make sure that before the service begins, they are all in a good mood, and then this energy will be transferred to the hall. this is very important for the dish, so it’s not like the chef just came there and you’re sitting there, yes, you’re in charge there, you’re like a clown on a unicycle, 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 still... o

small, it was not long, it was only a month there, but this was an opportunity to meet the great paul bacuse he didn’t teach, he gave more of this fuel for this fire, that this business 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. yes, even when now i go on some culinary travels with my own master classes, i return home, and i realized that i am at home, so i cross the border by car, and i realized that this is it, this is my land, i grew up here, i love this land, i can’t imagine how you can leave and live there and say that you’re a belarusian, and you’re some kind of belarusian then, but as for your own restaurant, of course it will be there, it will be... it will be there soon it will be such a cuisine, both belarusian and even my cuisine, but it seemed to me that guests of the city know me, as the residents of the city kn

, it was only a month there, but it was an opportunity to get to know each other with the great paul bacuseach, he also gave more of this 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 can even cure him and even from the blues, this is important, that’s why it’s important for the chef to start the day, not just say hello. staff, make sure that before the start of the service they are all in a good mood, then this energy will be transferred to the hall, this is very it’s important to the dish, so it’s not like the chef just came there and you sit there and command, you’re like a clown on a single-shod bicycle, you have to juggle, you have to be able to laugh at yourself, uh, know a lot of interesting stories, lady of course about cooking, so that your staff is already charged at the start of the service. and 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 you opened your own restaurant serving belarusia

, but it wasn’t long, there was it’s only a month, but this is an opportunity to meet the great paul bacuseteach, he also gave more of this 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 can even cure him and even from the blues, this is important, so for a chef it is important to start the day, not just. with the staff, make sure that they are all in a good mood before the service begins, then this energy, it will be transferred to the hall, this is very important, to the dish, so the product is not who came there and you sit there and command, you are like a clown on a single-shoe bicycle, you must juggle, you must be able to laugh at yourself, know the mass interesting stories, preferably about cooking, of course, so that your staff is already charged at the beginning. i love this land, i love these forests, lakes, fields, even when now i’m leaving on some culinary travels with my master classes, i’m returning home, and i realized that i’m home, so i’m crossing border by ca

wasn’t long, it was only a month there but this is an opportunity to get acquainted with the great paul bacuseor me, this is just such a standard he taught , he didn’t teach... by stupidity and you change his mood for the better, yes, you can even cure him, but from the blues, this is important, that's why it's important for a chef to start the day with more than just saying hello with the staff, make sure 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, because the chef is not like just coming there and you sitting there and the team 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, preferably, 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 they yet opened their own restaurant serving belarusian cuisine, w

france, it was small, it wasn’t long, it was only a month, but this opportunity to meet the great paul bacuse just such a standard he taught, he didn’t teach , he also gave this 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 can even cure him and there from the blues, this is important, that’s why it’s important for the chef 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... this is energy , it will be transmitted to the hall, this is very important, to the dish, so it’s not like the product came there, yes, you’re sitting, you, yes, are in command there, you’re like a clown on a one-piece bicycle, you have to juggle. you will always be a visiting expat, but 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 go on some culinary travels of my