- Before there were people available for training up and use. Until now veche not willing to work in the kitchen even as beginners. Or if they start to train their intentions are going to work abroad. Although chef farah quinn chefs, managers of restaurants already have a leveling of wages in the country with those abroad. We already have the chefs and managers to pay 4500-5000 lev in Bulgaria. With such wages are about 30% of chefs. Naturally restaurant today makes 3,000 lev turnover can afford such a salary. Who makes 300-500 lev, can not. But began leveling wages. Judging by my son who works in England. And he is a chef. Last year there were offered the same offer to any in England, and he came in the summer and works in Golden Sands, virtually the same basis. Cooking will be the first job that will match payment with Europe. It is the most popular in the world. It's not about just Europe or only in Bulgaria. Not everyone can do it and not everyone can become a chef. And the second thing is that it is still considered a minor, for example, that of the physician. While I, as a chef, I've felt as more important than the medical chef farah quinn profession. The word restaurant comes from the Latin re-stauro, which is recovering, that he should restore physical strength. True, with a little effort you can master cooking. To become a doctor requires more years to learn, but it's a dirty job. When it comes ill person, while in the gym, at the restaurant comes healthy. Another issue is that you can not porazboleesh. Cooks do not work well, can get sick with food customers.
- I consider myself first publisher of culinary literature after the democratic changes. Approximately 1 million cookbooks have spread to Bulgaria. There are currently no bookstores anywhere in them. So keep an eye on what comes out. But this is a literature textbook for the hosts, entertaining literature. A professional books with which to work a chef in all directions grams of chemical ingredients are rare. And gone.
- Now we have to go back to the old days whether chef farah quinn we want we do not want. Chemical composition, state standards oriented otherwise the responsibility of the cooks was quite different. You can not just mix 40% beef and 60% pork for meatballs or sausages. If you do not observe the proportion falling in violation of the law. Until now, this thing is gone. In minced meat mixed with cuttings ears and not break the law ...
- There are some things in a democracy, are not useful. Institute of Nutrition, chef farah quinn who moved the rules and regulations for food with the late Professor Taki Takev is gone. However, some young chefs are experimenting a lot. But they see that some dishes chef farah quinn lack the culinary rules of mixtures and are not vazpriemlivi. - Explain what are these rules?
- Obtained dishes that are not accepted. Balkan and European visitors have reference to things. Kitchens are distributed with their characteristics. Hungarian, Polish, Bulgarian, Turkish, etc. And when you mix it - for example, put the macaroni instead of one thing or another beef roast - Jam in sauce. Soon a young chef in Kyustendil a reception was violated basic rules of flesh. Meat has not cooking.
- This type of meat is another kind of cooking, chef farah quinn baking. chef farah quinn As you can batter chuck. You can not, because it has been harder than eggs. There is no way to break through and make it batter. In cooking there are laws. These are international laws that can not be violated. chef farah quinn Some of the young leaving them in the effort to offer something new. And it's funny.
- First, we are a little worse in the history of Bulgarian cuisine. This entry 80% of the Turkish cuisine. So we happened in Bulgaria. We are facing a lot of time with the dilemma of creating a new Bulgarian cuisine, our handwriting.
- Not yet, unfortunately. Although my first book published in 1996 called "New Bulgarian cuisine." It quickly disappeared to sell 200 000 copies. chef farah quinn New Bulgarian cuisine should chef farah quinn build again the Bulgarian flavor. Can not be separated and begin to cook both in Czech - with sugar and salt. We still have to use pods, casseroles and so on. Maybe another way of cooking and other products. Old Bulgarian chef farah quinn cuisine becomes laborious. Now valuable chef farah quinn chef and we are preparing the school must be able to cook for 8 minutes. The time now is precious. He received 10 lev per hour, for example, if the cook in that time only two dishes, can you imagine that these dishes should be sold for 50 lev. Things vidoizmeniha.
- He has a position in the French, Indians ... In Europe enjoy great meal. Just open and mixed. But the opening and blending science. Just mix and do not know what first, second what to put and not know what how to handle. Co.
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