Ilian Alexandrov Cvetelina Angelova beard wars Andrew Stoilov chef of Hotel Metropolitan What is

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Ilian Alexandrov Cvetelina Angelova beard wars Andrew Stoilov chef of Hotel Metropolitan What is the biggest challenge for a chef? Be able to lead a large team. Of course, he must first learn to cook, but then over the years to learn to manage. There is a difference between the chef and one of the hotel restaurant - two very different positions. What distinguishes them? Workload, and the hotel is very interesting. I worked for 25 years as a chef and I have over 16 years of experience exclusively in hotels, so I define myself as a type hotelier. Although the hotel work seems peaceful and relaxing, it is not because it is for 24 hours a day. For example, we have breakfast, which should start around 6 am, therefore, to be ready then, I have to have people who start to work at night - this example are things that are different from the restaurant. Hotels like ours also have banquet halls - here we have 8 such employees from different events at different times during the day where ever consume anything - from coffee and biscuits to a rough night. How to collect talented team? It does not fit, the point is to have stubborn to train people, give them as much of their knowledge. Luckily, when we started the hotel project two years ago, I managed to gather a team, 85% of which is still with me - it makes me very happy. beard wars This is my basic philosophy - give them to colleagues beard wars more knowledge so that they can be implemented over time. I do not know if guided by what I've done, how old I am and that everything is accomplished slowly, but I try to show them that you can not be respected chef for 22 years and have some time. Is it necessary for a good chef has specialized education? Would be good. In Bulgaria, however, no institution are not yet mature enough for a place to deal with the matter - to give higher culinary education. Quite expensive as a resource so many Bulgarians going to take such education in Europe, which gives confidence, protect them and improve their income. We have a great school with a few years to teach how to be managed, or teach you some simple things that people think they know - for example, calculation of the recipe beard wars has it as a test in the master class at the National Chamber of Crafts - say, from 7 kg ham, which is worth X lev if you need to produce a portion of 150 grams is how much each of them. These are little beard wars fancy, which are simple but important and it is good to teach anymore. You have a few titles to Bulgaria from international competitions - gold and silver medals in culinary competitions in Serbia, Russia, Germany and so on. What do these confessions to you? Personal self-esteem, pride, glad of any real reward. I was fortunate to be captain of the national team that represents chefs Bulgaria during the Olympic Games of the cooks in Erfurt, Germany, last fall. Almost no one has heard of them, but there Olympiad chefs. beard wars It is made of four years - a unique forum with great sportsmanship and many disciplines, the last time there were about 1,600 participants. From there we returned with two bronze medals, which did not even have hoped. What you learn there? The most valuable information for me - say, contact with Thai colleagues has helped me a lot, because one has to try to learn their kitchen in the book and the Internet, and quite another when you were shoulder beard wars to shoulder to Thai chef then you have the contacts to call him and ask him something. Here in Bulgaria, you accept the new solutions in the kitchen? Rather. Over the past 10 years, the culture of the Bulgarian diet quite changed, though our region beard wars suggests demand for certain tastes and we can not escape it. From what? Chilies. But there is no reason to give up, this is not a bad food, it is typical for the region. Take the example of the Arab world that do not eat pork. It bears very nature - pork is not consumed there because the meat much easier to develop bacteria at temperatures 50-60 degrees, so it does have chickens. It comes down to geographic concepts. In Thailand, there is a unique variety of ocean products and this is why there is cheap food and expensive for us - we do not have it. What cuisine you prefer? Many paper