that is, in fact, this is schlissel cuisine.ians were called buckwheat food, in fact, so in belarusian cuisine there are a lot of buckwheat dishes, this is buckwheat bread. this is buckwheat tea. this is porridge. buckwheat parasites. this is natural, buckwheat flour and , accordingly, these are buckwheat sorcerers. uh, the main function of the chef is to come up with dishes, train the staff and watch, uh, so that the technology is not violated and the return of the dish is the same as it was invented by chocolate. again, we are constantly learning by ourselves, that is, the chef's profession. you are constantly learning. that is, if some chef said that i already know everything, well, again. that's mine subjective opinion. i noticed, you know, that people who come to e's restaurant are not from the cooking profession, but simply come and talk. i want to be a chef. i say ok no questions, you go to courses, you get a crust, you do, uh, a sanitary book. and so such people they are more purposeful it is easier for them to give know