Relative of Stefan Stambolov a chef in 2012! | Splash - Breaking News
Radi Stambolov vice president of Euro-Toques Bulgaria, from the creation of the organization that is the leading European association central market dallas of chefs. It only made a formal consulting the European Commission for the adoption of policies and laws in the field of food, beverage, wine and aquaculture. It consists of more than 4,000 chefs and chefs from 18 member states, united in defense of the culinary traditions and heritage in Europe. Stambolov is a graduate of the College of Tourism in Varna. central market dallas Is Associate Professor of Italian cuisine: School albegiera Dee Dee Restaurant Seramatsoni. Than ten years successfully managed private business pastry central market dallas "Gavroche". He was one of the experts on TV shows Lord Of The Chefs. central market dallas
- Mr. Stambolov central market dallas know that you root comes from the great Bulgarian politician Stefan Stambolov. What exactly is it for a relative? - I can not say exactly, because our family tree was described in the Bible, but as I grew older, my father took her and never found it. Time they wanted me baptized Stephen, but he was forbidden to do-analogy and not hurt the family. I love student teacher's history just for the name. Waiting for more information from me, but I could not give her. I have not dug. I prefer to build this instead of going back to the past.
- This guide your way to the kitchen, not in politics? - I keep hearing what is going on in the National Assembly after the parliamentary control debate. For me, these are important things. People need to be informed but not only during elections and directed.
- How do you then what is happening in Bulgaria? - As a completely logical. In cloudy days were done foolish privatization of broken structures that were sold. Razparchetosvaneto property and now consolidation is a major error in the result is now split into extremely rich and poor. Middle class is gone.
- From whom did you learn to cook? - Light finger of Pinocchio, who was chef at sea, sent from a chair in Kremitovtsi, where my father worked. I was only 6 years old when I went with him to the kitchen central market dallas in the morning and stayed with them until the evening. I remember lit when you dreamed to do something special. Then I had a golden chance to work in the best metropolitan hotel in Sofia - "Sheraton". I went through a very steep road up. Person to give 5 minutes of fame when they appear on television, earning her life in the kitchen.
- Before 10 November was very prestigious to cook. How did you become popular? - Things have been very flawed. 40 years unification of taste and then came 20 years uncertain times in which no chef headed restaurants and "businessmen." And some of the richest people in the world are chefs. This is a huge difference between mass and developed countries. No politician Sheikh, a king or a president who no team of chefs. Everyone stands on the table no matter how successful in life.
- When you feel like confectionery art? - When we have time. I'll give you an example of some of the greatest chefs who is among the top 50 most influential people according to the "Times." For it must wait 3 years for booking. He started this restaurant, which operates 11 months of the year to prepare central market dallas a new menu. Then he went for 10 months in order to have enough time. Get up to 6 months, and finally 6 months but only for dinner. Have a large enough team to which to delegate responsibilities and be able to create.
- Your pastry "Gavroche" Is there such ambitions? - It was a dream. This is one of the most expensive restaurants in the world. There are recipes from 1800. The atmosphere is authentic. And the newest and most expensive restaurants again set foot on a story or national cuisine. Only develop central market dallas it into a more modern central market dallas version. In our country also needs to do so. Because before he cooked with lard, but it is not the same. Must now be used in light products. Confectionery renews itself in the world. In our traditions have disappeared. Even found that we now have Balkan pastries with American type and European flavor.
- It was not there a universal international cuisine, taking in different flavors? central market dallas - We need to return to regional cuisine, authentic recipes are removed before they have gone the people who know them. We did a pilot project for Lovech. But this is an expensive pleasure. We passed the village by village, city by city. Still have granddaughters who keep recipes central market dallas from mothers and grandmothers. However the products are not the same.
- Gingerbread German tradition you have? - Gingerbread, stollen, etc. had a strong influence in the country, but until 1944. Then things have changed. central market dallas A gingerbread should be made in early November central market dallas and Christmas central market dallas just decorate.
- A New Year? - There can now experiment. Homemade cake with lighter products, maskorpone with raspberries with a little sugar. Let's try something you are not trying
Radi Stambolov vice president of Euro-Toques Bulgaria, from the creation of the organization that is the leading European association central market dallas of chefs. It only made a formal consulting the European Commission for the adoption of policies and laws in the field of food, beverage, wine and aquaculture. It consists of more than 4,000 chefs and chefs from 18 member states, united in defense of the culinary traditions and heritage in Europe. Stambolov is a graduate of the College of Tourism in Varna. central market dallas Is Associate Professor of Italian cuisine: School albegiera Dee Dee Restaurant Seramatsoni. Than ten years successfully managed private business pastry central market dallas "Gavroche". He was one of the experts on TV shows Lord Of The Chefs. central market dallas
- Mr. Stambolov central market dallas know that you root comes from the great Bulgarian politician Stefan Stambolov. What exactly is it for a relative? - I can not say exactly, because our family tree was described in the Bible, but as I grew older, my father took her and never found it. Time they wanted me baptized Stephen, but he was forbidden to do-analogy and not hurt the family. I love student teacher's history just for the name. Waiting for more information from me, but I could not give her. I have not dug. I prefer to build this instead of going back to the past.
- This guide your way to the kitchen, not in politics? - I keep hearing what is going on in the National Assembly after the parliamentary control debate. For me, these are important things. People need to be informed but not only during elections and directed.
- How do you then what is happening in Bulgaria? - As a completely logical. In cloudy days were done foolish privatization of broken structures that were sold. Razparchetosvaneto property and now consolidation is a major error in the result is now split into extremely rich and poor. Middle class is gone.
- From whom did you learn to cook? - Light finger of Pinocchio, who was chef at sea, sent from a chair in Kremitovtsi, where my father worked. I was only 6 years old when I went with him to the kitchen central market dallas in the morning and stayed with them until the evening. I remember lit when you dreamed to do something special. Then I had a golden chance to work in the best metropolitan hotel in Sofia - "Sheraton". I went through a very steep road up. Person to give 5 minutes of fame when they appear on television, earning her life in the kitchen.
- Before 10 November was very prestigious to cook. How did you become popular? - Things have been very flawed. 40 years unification of taste and then came 20 years uncertain times in which no chef headed restaurants and "businessmen." And some of the richest people in the world are chefs. This is a huge difference between mass and developed countries. No politician Sheikh, a king or a president who no team of chefs. Everyone stands on the table no matter how successful in life.
- When you feel like confectionery art? - When we have time. I'll give you an example of some of the greatest chefs who is among the top 50 most influential people according to the "Times." For it must wait 3 years for booking. He started this restaurant, which operates 11 months of the year to prepare central market dallas a new menu. Then he went for 10 months in order to have enough time. Get up to 6 months, and finally 6 months but only for dinner. Have a large enough team to which to delegate responsibilities and be able to create.
- Your pastry "Gavroche" Is there such ambitions? - It was a dream. This is one of the most expensive restaurants in the world. There are recipes from 1800. The atmosphere is authentic. And the newest and most expensive restaurants again set foot on a story or national cuisine. Only develop central market dallas it into a more modern central market dallas version. In our country also needs to do so. Because before he cooked with lard, but it is not the same. Must now be used in light products. Confectionery renews itself in the world. In our traditions have disappeared. Even found that we now have Balkan pastries with American type and European flavor.
- It was not there a universal international cuisine, taking in different flavors? central market dallas - We need to return to regional cuisine, authentic recipes are removed before they have gone the people who know them. We did a pilot project for Lovech. But this is an expensive pleasure. We passed the village by village, city by city. Still have granddaughters who keep recipes central market dallas from mothers and grandmothers. However the products are not the same.
- Gingerbread German tradition you have? - Gingerbread, stollen, etc. had a strong influence in the country, but until 1944. Then things have changed. central market dallas A gingerbread should be made in early November central market dallas and Christmas central market dallas just decorate.
- A New Year? - There can now experiment. Homemade cake with lighter products, maskorpone with raspberries with a little sugar. Let's try something you are not trying
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