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BOCUSE D'OR BUDAPEST Dmitri Rooz on oma etteaste teinud ja toidud esitlenud. Kõik kulges kenasti ja eestlaste fännikoor oli võimas. Nüüd jääb oodata homse õhtuni, mil selguvad Lyoni pääsejad. Meie lipp oli aga kindlasti kõige-kõige suurem :) Vägev etendus oli!
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Ajakiri KÖÖK is with Pavel Gurjanov.
March 22

PAVEL GURJANOV ja BOCUSE d'OR
Pavel, sinu suur unistus – esindada Eestit Bocuse d'Oril – on kohe-kohe täitumas. Tiim su kõrval on tugev, nagu ka sina ise.
Täidad oma unistuse ja viid ka Eesti finaali. Meie kõik toetame Sind

Bocuse d'Or Euroopa eelvoor toimub Milanos 11.-12. juuni.

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Foto: Margus Johanson

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Ajakiri KÖÖK added 2 new photos — with Pavel Gurjanov.
March 21

#EV100 #100köögilugu

31. lugu
PAVEL GURJANOV.
Üks peakokk, kaks restorani. Kahe peaga peakokk...
/Täispikk lugu ajakirjas KÖÖK#15, 1_2017/

Küsin Pavel Gurjanovilt otse, kuidas tal õnnestub ennast kahe restorani vahel jagada.„Ma ei hakka sulle valetama, et see on lihtne,” vastab ta siiralt.„Tegelikult on väga raske.” Aga tunnistab, et aasta ja kolme kuu jooksul, kui on DOMi ja Bordoo köökide vahet jooksnud, on ta ka väga palju targemaks saanud. On õppinud ühekorraga kaht asja planeerima, sest isegi töögraafikud tuleb koostada mõlemat restorani silmas pidades. Sel lihtsal põhjusel, et samal ajal kahes kohas pole veel kellelgi õnnestunud viibida. Isegi kahe peaga peakokal mitte.

Samas oskab Pavel selle keerulise asja juures ka häid külgi näha. Kui ta alguses mõtles, et uusi ideid on nüüd samuti kaks korda rohkem vaja välja mõelda, siis tegelikkuses paistab asi hoopis parem. Kuna üks restoran on fine dining ja teine casual, siis saad kõik või vähemalt suurema osa pähe tulevaid mõtteid ära kasutada. Muidu ikka vaatad, et idee on hea, aga no see lihtsalt ei sobi meie restorani. Kas on liiga casual või liiga fine. „Kui mul tuleb mõni hea idee, siis ma ei viska seda kunagi minema, vaid saan seda kasutada kas siin või seal – kuidas ja kustpoolt vaadata.”

/.../

Pavel armastab oma elukutset, aga peale selle meeldib talle ka võistelda. Isegi selle jaoks leiab ta aega ja energiat. Ta on võitnud aasta koka tiitli ja osalenud rahvusvahelistel võistlustel. „See on nagu heas mõttes narkootikum. Muidugi on raske! Kui sa valmistud mõneks kokakonkursiks, siis su pea töötab 24/7. Väga palju uusi ideid muudkui tuleb ja tuleb, aga arened sedasi kümme korda kiiremini kui tavaliselt. Alati sünnib midagi sellist, mida saad hiljem oma restoranis kasutada.” Pavelil on suur plaan ja unistus minna Bocused’Orile. „Ma tahaks väga Eestit esindada ja iseenda jaoks järgmisele tasandile liikuda.”

“Miks ma võtsin kaks restorani? Ka see oli minu jaoks nagu üks uus konkurss elus. Kas ma saan hakkama? Või ei saa...” mõtiskleb Pavel. Ja arvab, et võib-olla oleks üks restoran isegi igav olnud.„Kui sul on üks restoran, siis sul on vaja sada protsenti endast sinna sisse panna, aga kui on kaks, siis pead kahesajaga panustama,” naerab ta ja lisab kohe, et ilma hea tiimita mõlemas köögis-saalis pole samuti võimalik midagi ära teha. Ja oma tiime ta kiidab. „Peakokk on alati täpselt nii tugev, kui tugev on tema kõige nõrgem kokk,” ütleb Pavel. „Tiim annab sulle tugevuse. Tiim annab sulle kõik võimalused. Mina motiveerin neid ja nemad motiveerivad mind, et üheskoos edasi liikuda, sest tegelikult on restoranitöö ikka raske.” Eriti kahe restorani töö ühekorraga.

/.../

/ Olgu lisatud, et Paveli suur unistus – esindada Eestit Bocuse d'Or'il – on täitunud. Tema on meie seekordne kandidaat, kes juunis Milanos Euroopa eelvoorus maailma koos parimatega võistlustulle astub. EDU! /

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#EV100 #100köögilugu 31. Stories Pavel back. One Chef, two restaurants. Two-head chef. / full long story in Magazine Kitchen #15, 1 _ 2017 / I ask pavel back directly how he manage to share himself between two restaurants." I'm not going to lie to you that it's easy," answer him sincerely." actually it's very difficult." but admits That in a year and three months, if there's been a difference between Dom and Bordeaux, he's got a lot smarter than that. You have learned to plan two things at once, because even work schedules must be drawn up in the light of both restaurants. For the simple reason that no one has ever been able to stay in two places at the same time. Not even with two heads. At the same time, Pavel can see the good things about this complex thing. When he first thought that new ideas had to come up with twice as much now, in reality, it seems better. Because one of the restaurants is fine di and the other casual, you can use all or at least most of your thoughts to take advantage of your thoughts. Otherwise, you're gonna make sure the idea is good, but it just doesn't fit in our restaurant. Whether it's too casual or too fine. " if i have a good idea, I will never throw it away, but I can use it either here or there - how and from where to look." /.../ Pavel loves the invitation of his life, but he also likes to compete. Even for that, he finds time and energy. He's won a year's cook title and participated in international competitions. " it's like a drug in a good way. Of course it's hard! If you're prepared for some chef's competition, your head will work 24/7. Very many new ideas keep coming and coming, but you're going to develop like 24/7. Times faster than usual. There's always something that you can use in your restaurant later." pavel has a big plan and a dream to go to the boc s' slave. " I'd really like to represent the Estonia and move to the next level for myself." " why did I take two restaurants? It was like a new competition for me, too. Can I handle it? Or can't..." he's thinking pavel. And he thinks that maybe one restaurant would have been boring." if you have one restaurant, you'll need a hundred percent of yourself in there, but if there's two, you'll have to bet," laugh. She's gonna add that without a good team in both kitchens, there's no way to do anything. And he approves. " Chef is always exactly as strong as strong is his most weak cook," says Pavel. " the team will give you strength. The team will give you every chance. I motivate them, and they motivate me to move on together, because, in fact, restaurant work is still difficult." especially two restaurants at once. /.../ / may be added that Pavel's big dream - represent for the for it d ' or - has come true. He is our one-time candidate who will come to the world in June in Milan with the best of the competition. Good luck! /
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ANANASSICARPACCIO Vladislav Djatšuk, 2018. #100söögipilti #ajakiriköök #laurilaanphoto #monreposrestoran

Pineapple carpaccio vladislav and melnitšuk, 2018. #100 Meals #Magazine Kitchen #Lauri #Monrepos
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Ajakiri KÖÖK added 2 new photos — with Taigo Lepik.
February 23

#EV100 #100köögilugu

30. lugu
EESTI PRESIDENDI PEAKOKK TAIGO LEPIK

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#EV100 #100köögilugu 30. Stories Estonian President's head chef he to On the eve of the great jubilee of the Republic, it is a pas image to bring the President's chef, because for him, February 24. is undoubtedly the most important and responsible day of the year. Inigo started in this dignified office already during president ilves's office. Then we talked to him. How did you end up as a chef at the President's castle? One fine spring that day, they called me and asked me if I wanted to run. There were other candidates. I said yes, I came to the interview, and then I made dinner. For the participants, including the president, my menu liked it, both taste and design. I still have this menu, because everyone wrote their signatures. I made the decision quickly. A month later, I was basically here. In fact, I've been watching the President's cooking movements before, ever since I came to this house in 2002., and I've always thought that this is where you wanted to go. The Swiss family, where I worked before, would have had a chance to move forward to another hotel or some restaurant. While one hotel restaurant exchange for another, it doesn't give a lot of development, because the higher position you're in there, the more administrative work and you're a little too far from the kitchen. Some Tavares Tora would have more practical work, but if i looked in that direction, I would rather have gone abroad. As a chef at the President's office, there was a very good opportunity and a challenge for me at that moment. /.../ If the president is waiting for guests for dinner or lunch, is there any kind of desire for him? I'd rather be informed of this before no one eats any particular thing. It's also happened that I serve the food, and then they say I'm sorry, I don't eat fish, but then I just find something else in a few minutes, depending on what we can combine. Sometimes people just don't come to say it before. In General, there are no restrictions. Whether I'm offering or not, it depends on whether i have time or not. If it's still 45 minutes (least of all I've had) time, there's no way I'm gonna squeeze it, it's getting too hasty. The rest of the rest is already on my emotions, whether i put three or four dishes on the menu. Either I put petit four or I don't. /.../ Is there a difference when you cook for high heads of state or for people working on the ground? Surely, the food of your workers must be delicious, fresh and visually correct. In most cases, there are simple domestic foods that I try to keep as diverse as possible in order to offer my fellow members a change in the menu. On a daily basis, there are 40-60 people who have a chance to eat breakfast and lunch. As far as raw materials are concerned, I also use as much local raw material as possible. As an example, you could bring: a whole baked, braised pig's stomach, beef rangoon or something. Food serving is rather fast, because at lunch, no one has time to wait very long. Maybe I'll play "play" on a less plate than some festive lunch or dinner. However, I do not prefer one of the President's guests, but I am taking the circumstances of a particular meal. If I have lunch and one hour, there are other options: whether or not wine goes to that place. It depends again... if there's more time, I'll design the menu. If there's three hours for dinner, I don't offer three moves, but six. If they give me three hours, I'll use them for three hours. /.../ How's the anniversary reception menu? Through you? Yeah, it goes through me. I'm going to ask all the cooks for four snacks, which will be elected two to three. The basis is that all the mouths fit into the general menu. When three cooks offer a place, something has to be left out of them and choose what works best. The big picture of the menu must still remain as diverse as possible, so I will also ask for more options from everyone, rather than share the raw materials specifically. Everyone is still based on their emotions and doing what seems to be close to his heart. The less the limits, the more creative people are. /.../ What's keeping you in your office? The need to find new taste combinations and try new things - it's a great emotion. You always find something exciting. Even if you don't come out very well by accident, it might be some other food. You'll find a different kind of combination, for example, with a new combination or some taste. You go from the garden to some kind of leaves - mostly they're eating (laughs) - and wondering where you can apply them. It's all so direct, so refreshing. You always get feedback. Of course, sometimes there have been days when I've been thinking about why... but this has really happened, and only in difficult periods, when that light at the end of the tunnel is still very far away. When this tunnel gets through, you'll see that oh how great, pretty much got done. And you're happy again. So you're happy with your job? Very pleased. All right, everyone who's got out of this office. It wouldn't make it that far. / full long story in Magazine Kitchen #9, 3 _ 2015 /
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#EV100 #100köögilugu

29. lugu
EESTI GASTRONOOMIA GRAND OLD MAN
DIMITRI DEMJANOV...

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TOMATISÜDA / tomatinektar / tomatisüda / tilliõli

SÜDAMLIKKU SÕBRAPÄEVA!

Foto: Johannes Hõimoja / KÖÖK#9 kaanestaar

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#EV100 #100köögilugu

28. lugu
MARKO SÕMER – RESTORANI HORISONT PEAKOKK
... mõtiskleb teemal "Üks taldrik, üks toit..." (KÖÖK 2017)

...

/.../
Toidu välimus on kindlasti väga oluline – mitte küll kõige tähtsam, aga sellega tuleb ikka palju vaeva näha. Sinna jõuan ma alles protsessi lõpus. Kui mul tuleb mingi uus toiduidee, panen selle alguses kirja, siis hakkame katsetama. Maitseme kogu tiimiga üle ja kui kõik on rahul, siis edasi proovime koos sommeljeega veini juurde leida. Kui vein esimese hooga väga hästi ei sobi, siis ma alati timmin toitu, selle hapukust, magusust või soolasust. Veini ma muuta ei saa, toitu aga natuke küll. Ma olen mitmelgi korral kogenud, kuidas toit lausa muutub, kui õige vein kõrvale võtta. Vale veiniga toitu nagu polekski, see kaob ära. Minu jaoks on toidu-veini kokkusobitamine väga huvitav.

Ja alles siis, kui maitsed on lõplikult paigas, hakkan ma rooga taldrikule sättima. Teinekord võib selle pika ajaga minu algne mõte hoopis muutuda. Ma olen üritanud toite alguses ka üles joonistada, aga mõistnud, et selles ei ole ma kuigi hea. Pigem võtan juba valmis komponendid ja hakkan nendega taldrikul mängima. Ma arvan, et kokale tuleks tegelikult ka kunstianne kasuks. Mul endal on seda isegi vähe, aga kuidagimoodi ma siiski tunnetan, mis millega taldrikule sobib. Eks maitse ja tunnetus tulevad ikka ja ainult koos kogemustega. Kõike on vaja maitsta, maitsta ja veel kord maitsta. Mida rohkem sa maitsed, seda suuremaks su teadmistepagas kasvab ja seda rohkem ka ise arened.

/.../

Minu kõige esimene omatehtud toit oli kukeseenekaste sealihaga. Mäletan seda väga hästi. Olin suvel ühes kebabikohas koristajana tööl. Mu onu töötas seal köögis ja nii ma käisin ka temal abiks sibulat koorimas või midagi hakkimas. Ühel päeval pidi üks ettevalmistuskokkadest Narva minema ja palus, et ma teda asendaksin. „Lõikad seljanka jaoks asju valmis, kõik on väga lihtne.” Peakokk oli ka nõus. Aga siis tuli peakokk minu juurde ja ütles: „Näed, siin on kukeseened ja sealiha, tee mulle üks kukeseenekaste.” – „Okei, aga kuidas ma seda teen?” – „Sealiha lõika nagu strooganovi jaoks ...” Ma küsisin vahele, et aga mis see strooganov on. Ta vaatas mulle pikalt otsa ja küsis: „Kas koolis siis ei õpetata seda?” Mina vastu: „Ma pole veel kooli läinudki ...” Siis ta natuke vihastas, aga näitas mulle, et lõika sõrmesuurused tükid. Ja ma tegin ära! Ise olin tulemusega väga rahul. Peakokk tuli, proovis ... ja oli ka väga rahul. See oli minu kõige esimene müüki läinud toit.

/ Foto: Lauri Laan, KÖÖK#14 4_2017 /

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#EV100 #100köögilugu 28. Stories Marko gritty - restaurant horizon chef ... thinking about the theme " one plate, one food..." (Kitchen 2017) /.../ Food looks must be very important - not the most important thing, but it's a lot of work to do. That's where I'll be at the end of the process. If I have some new food idea, I'll write it down at first, then we'll test it. We'll get over the whole team, and if everyone's happy, then we'll try and find some more wine with the sommelier. If the wine doesn't fit very well with the first momentum, I will always be amazed at food, its sour, sweetness or salt. I can't change the wine, but I can't change the food. I've experienced a number of times how the food is going to change when it comes to the right wine. There's no food in the wrong wine. It's gone. For me, the matching of food wine is very interesting. And until the taste is finally in place, I'm going to set up a dish on the plate. Sometimes, in this long time, my original idea can change. I've been trying to draw up at the beginning of the feed, but I realize that I'm not very good at it. I'd rather pick up the components and start playing with them on a plate. I think the chef would actually be in favour of an art gift. I don't even have enough for myself, but somehow I can sense what's good for the plate. The taste and the sense will come, and only with experience. Everything needs to taste, taste, and once again taste. The more you taste, the bigger your knowledge of knowledge is growing, and the more you develop. /.../ My first homemade food was kukeseen pork. I remember it very well. I was working as a janitor at a kebab in the summer. My Uncle used to work there in the kitchen, and so I used to help him peel onions or chop something up. One day, one of the prep cooks had to go and ask me to replace him. " cut things up for this janka, everything is very simple." the chef also agreed. But then the chef came to me and said, " see, here are kukeseen and pork, make me one kukeseen."-" Okay, but how do I do it?"-" pork cut like a stroganoff for novi " ..." I asked you, but what's a stroganoff? He looked at me for a long time and asked: " don't school then teach it?" me against: " I haven't even gone to school yet..." then he got a little pissed, but showed me to cut the size of the finger-sized pieces I don't know. And I did it! I was very pleased with the result. The Chef came, tried... and was very pleased. It was my first selling food. / Photo: Lauri Laan, Kitchen #14 4 _ 2017 /
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MOORITUD VASIKAPÕSK / maapirn / pirn. Matthias Diether, 2016. #100söögipilti #ajakiriköök #alexanderchefstable #laurilaanphoto

Braised Calf / Jerusalem artichokes / Pear. Matthias Diet, 2016. #100 Meals #Magazine Kitchen #Alexander Chef #Lauri
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Ajakiri KÖÖK is with Herkki Ruubel.
February 12

#EV100 #100köögilugu

27. lugu
HERKKI RUUBEL – 80-aastase Rannahotelli noor peakokk
(ajakirjast KÖÖK#16_2 2017)

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#EV100 #100köögilugu 27. Stories Herkid Roo-80-Year-old beach hotel young chef (Magazine Kitchen #16 _ 2 2017) Herk Roo is in the Linden, and he has learned to cook in pärnu. Worked in pärnu, gone to London, in tallinn and practiced in Copenhagen, too, also swerved into a bump on the island, he's a circle back in pärnu. 30-Year-old herkid runs a 80-Year-old beach hotel The Kitchen. And it seems that the big age difference does not mix - rather the opposite. In a short four months, the herk beach hotel, White Guide, raised a list of the best restaurants in Estonia. Herk's dreams are even higher. - why did you choose the chef's specialty? (Herk starts laughing. ) There's an "interesting" story that the other didn't just get over it. In Junior High, I was a super student. So I'm definitely part of this cooking group who didn't really have a choice. Builder's office? Well, in the building, your hands go black! (laughs from the heart. ) the cook has a fancy white jacket on the back, which some time even stays like this because the apron is ahead. /.../ - you went to London... Oh, yeah. The open went to repair, and the manager the went to work in London - the same way to learn, but the leadership of the restaurant. He offered me a job at the same hotel, and I accepted the invitation. Everything was nice, I got a job, a work permit, and life was beautiful, but something was still missing. If you live in a big city and see all the possibilities around you, why not use them too? Dreams were bigger. Basically, I got ahead and went to my big example at Gordon Ramsay's restaurant door, knocked, walked in and said I wanted to get a job. They were invited to the rehearsal days. They're testing to see if there's any point in working or not. I made three samples of the day and offered to get to work. This restaurant was in a-Year-old tradition in the Clark, which is one of the most famous hotels in Mayfair. There was a difference between an estonian alien. I was looking forward to something I've never seen before in my life a hundred and sixty people eating in the afternoon, just as much at night. And so every single day! Every place in the restaurant was booked for two or three months. /.../ - you met Gordon personally? About four or five times. Which is well positive for him - he welcomes all people in the kitchen and in the hall separately. It's not like coming to a restaurant and calling everyone across the room: " bye!" you see, the king came! No, he's coming to you, asking if everything's okay. Investigating what you're doing and why you're doing this, tastes.... and here's where you were never supposed to stutter. If you run together, there's an evil shepherd. You have to be sure of yourself and take it easy. I guess that makes sense, because he's risking a Michelin star. If my mistake is taken away from his star, then no one will give a shit that some herk from Estonia screwed up in this ***. Everyone read and hear only that Gordon Ramsay was taken from the Michelin star. Which is a great drama, and in that sense, I understand very well what a lot of pressure on this person is constantly on. /.../ - you survived there... what next? I survived and came to Estonia. Actually, I had a plan to be away for one year. I didn't think for a second that I'd go to London and stay. It was more like wanting to go from the beginning and just learn at that high level. In the open, I was offered an older chef and worked there for half a year, but winter was boring, and I thought we could do something else. I wrote in the masses, which was number one in the world. I got the answer that in a month and a half, they'd be willing to take me for two months. I explained to the job where and why I'm going - fortunately it was winter - and I said I'd be back for sure. That's how they could learn to go. I was... well, let's say when Gordon had twenty-eight cooks in the kitchen, well, there was... forty-seven. Almost as much as places in a restaurant. Hire of them, the rest of the interns. A schedule from Tuesday to Saturday, one shift, in the morning from to in the morning... everything! There are no options. You want it or you don't want to. Sunday and Monday were free. And so on all the chefs. Nobody cared if you wanted to leave early. No! No! You got half each other when you started the next day at in the morning. Every day there were four or five cooks who came to work earlier. But the hours were basically the same. They got home before the others, but they came to work early. At this schedule, the dream was already in place for a minute. I had a minute to figure out how long I could sleep every day - five hours and twenty-three minutes. /.../ / read your own herk full long story about your studies and developments... is what to put behind your ear. Kitchen #16 /
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#EV100 #100köögilugu

26. lugu
ALATI PÄIKESELINE ANGELICA UDEKÜLL

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#EV100 #100köögilugu 26. Stories Always Sunny Angelica. Angelica will conjure up the conversation with the first moment and fill the room with some unspeakable heat and shine. He belongs to a dignified older generation of Estonian cooks, but his girlfriend's appearance is quite different. Angelica is a chef with a great star and soul; her thoughts and actions are not limited to her kitchen walls singing a wiccan in a spa restaurant. He's been directing a lot of young talent to the chef's office as a mentor to them and encouraging them. Its contribution to the continuity of Estonian cooking is difficult to assess. Angelica reaches its flying energy everywhere, where nothing is important in cooking, whether it's a competition, a fair or a food event. And, of course, in a lot of home kitchens, through the television screen to inspire us to eat healthier and more healthier. Angelica, she doesn't imagine estonian cooking. She's that sweet mother. Warm, shiny and infectious. Estonia's best-known female chef. /.../ - you've been a good mentor to many people, and Peter confessed has called you his first teacher and mentor... I haven't always thought so myself, I guess the real life has affected it too... well, it's good to know that it's not so-called empty oilseed rape. Now He's a good mentor to a lot of people. Maybe this is one of the most important things that Peter has opened my eyes - you just do something without analyzing that it really is your strong side. Right now, I'm trying to harness my strong side as much as I can. Supporting and directing a future generation is definitely a key word for me right now. Not to be better than others - no, they have to be better! That's their mission. It's my business to infect them and bring them to food, so they can respect what they're doing. By the way, when young people get into cooking, it's not even self-evident that they love this area. No, not at all. In many cases, it is still a time-consuming process - only in the course of work they discover themselves and will love the area that has made themselves known as fate. The kind of characters who shine from the beginning and see that he's eager to do it is unconscionable enough - they're lonely. If you find one of these among others, you have to support him especially, and sometimes even more push-ups, although most of the time, such specimens are motivated by themselves. I'm sure there's a different way to treat them. You know, it's like at school with kids - talented needs to be found, and they're not always in every substance five, but you can see that he has a huge passion for one thing. /.../ - are you satisfied with the choice of your profession? You didn't get a mannequin with a mannequin, like you used to dream... I think I am. A class nurse I recently met described me as my great surprise that "if angelica had not become a chef, she would be the choir driver who will lead the chorus to the parties". (Angelica my AB. Well, that's what I was trying to do now... but, you know, I didn't love music so much. Cooking and everything that's connected to the food world, I just love more. All this is somehow so real... On the other hand, there is much similar between music and food art. If you compare, for example, an orchestra and a kitchen or a restaurant, there will be a number of even. In the band, the company has to make different instruments and musical scores together, and the same is happening in the restaurant. I think the musical background and the choir management must have given me some pretty hard cards in my life. I've noticed that when I go through the kitchen, I'll see who could have done something different and where something happened. I have the ability to listen and see "different voice groups" at the same time, I see everything at once and in fact behind my back... (Angelica my. ) And yet, like a music track, the art of food is only for a moment - there will be no physical trace. When a painter makes the art and puts it on the wall to admire it, the food and music will be a one-time and immediate emotion, but that kind of emotion is urgently needed for the world to be a more beautiful and better place. A meal like music can't be admired for a long time and touch directly with your hand - it's a game of emotion. / full long story in the Magazine Kitchen #11. Take and read :) /
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KÖÖK OTSIB AASTAKS 2018
UUSI LUGEJAID!

- vastu võtame KÕIK SOOVIJAD vanusest, soost ja ametikäigust hoolimata

...

- Piisab vaid heast tahtest ja huvist söögi- ja joogimaailmas toimuva vastu

- rutiinset tööaega pole, on ainult vabalt valitud puhkehetked

- kui ühekorraga kõike lugeda ei jõua, võib silmadel vahepeal kaunitel fotodel puhata lasta

- lubame, et omalt poolt pakume AINULT POSITIIVSEID EMOTSIOONE ja HÄID MÕTTEID

- ja veel: toome töö Sulle ise koju kätte

Soovi korral kirjuta meile: info@ajakirikook.ee

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#EV100 #100köögilugu

...seekordne lugu jälle kõige värskemast ajakirjast – KÖÖK#18

25. lugu ...
KRISTJAN PEÄSKE – KIRGLIK TÖÖMEES

See jutt pole üks lõputute õnnestumiste raja kirjeldus, kuigi veidral kombel on Kristjani tööalane teekond kulgenud ühest märgilisest kohast teise. Ta on oma teest rääkides aus. Olla iseenda vastu aus – seda oskavad vähesed. Ikka tahaks ennast ju paremana näidata, kui sa tegelikult oled, aga vigadestki saab õppida, kui neid arukalt analüüsid. Kristjan tunnistab siiralt, et alati ei ole kerge olnud ja tehtud on ka vigu. Samas on kogu selle aususe taga siiski üks edulugu peidus.

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Sattumine Pädaste mõisa restorani.
„Küsisin ise, kas neil on vaba töökohta, ja oligi. Kandideerisin mererestorani teenindusjuhiks. Aga jama oli selles, et ma polnud ise fine dining’u restoranis seeski käinud, veel vähem seal söönud. Minu suureks üllatuseks osutusin ma siiski valituks ja nii ma Pädastesse sattusingi. Meil oli väga äge meeskond, sest samal ajal tuli peakokaks ka Peeter Pihel. Me olime noor ja ambitsioonikas tandem, aga mõlemad kõvad kui kivid,“ naerab Kristjan. Mõlemad noored ja vihased ning oma nägemusega, mis viis vahel vihase sõneluseni, kuid siis jälle ühise arusaamiseni, et mõlemad teevad oma tööd kirega ja ikka sama eesmärgi nimel.

Pädaste oli üks suur ja pikk koolipink. Inimeste juhtimisest ei teadnud tollal 22-aastane Kristjan midagi, rääkimata juba sellise restorani teeninduse juhtimisest. Aga ta ei kartnud seda tunnistada ja käis nõu küsimas nii oma õppejõududelt kui ka omanikelt.

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Ta tunnistab, et esimene asi, mida Pädastes õppis, oli see, et ta ei tea veinist mitte kui midagi. Kui ta piinlikkusega tõdes, et ei saa üldse aru, mida ja miks ta külalistele lauda viis ja välja valas, otsustas ta minna Martin Breueri ja Imre Sooääre juurde, et pääseda õppima Eesti Sommeljeede Erakooli. Kristjan arvas, et see aitaks tema ametioskustele olulisel määral kaasa, ning tal oli õigus.

„Olin tookord just sellises olukorras, mida näen praegu ka ise. Noor inimene tuleb meile intervjuule või isegi tööle ja räägib, et talle meeldib väga teenindada, aga veinimaailm pole tema teema. Tegelikult on see absoluutselt okei, sest sinnamaani, kuni sa pole veini ja selle serveerimisega kokku puutunud, ei saagi sul sellest arusaamist olla. Kui puudub suunav ja sissejuhatav aeg, siis arvadki, et vein on üks hapu ja snoobilik, isegi mõttetu jook."

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Loe täispikka lugu Kristjani jõudmisest Eesti parimaks sommeljeeks ja kahe väga hea restorani omanikuks – see pakub mõnusat kaasamõtlemist ja -elamist mis iganes valdkonna inimesele. Oska eksida ja julge nõu küsida...

KÖÖK#18_4_2017
Leiad kuni märtsini poest.

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"TÕSTA MIND ÜLES" ehk tiramisu. Margus Tammpere, 2016. Foto: Lauri Laan #100söögipilti #ajakiriköök #restoranmerineitsi #foodmagazin #tiramisu

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#EV100 #100köögilugu

Seekordne köögilugu on kõige viimasest ajakirjast – KÖÖK#18.

24. lugu...
Ranno Paukson. Martin Meikas
KAKS SAARLAST TALLINNA PARIMAS KÖÖGIS

Saaremaal kohe on tublide ja edukate inimeste kontsentratsioon suurem kui mujal Eestis – olen selles veendunud. Muidugi võib siin kaasa mängida ka asjaolu, et saarlased on lihtsalt nii uhked oma ö-kõlalise keele ja saare päritolu üle ega jäta seda kunagi ise mainimata, teistel märkamata. Ja nii paistavad nad rohkem ka silma... Mine võta sa kinni, kas ja kus on tõde, aga tore on nentida, et ka Eesti ühte parimat kööki juhivad kaks saarlasest peakokka, Ranno ja Martin. Ja mitte ainult ei juhi seda kööki, vaid on ühtlasi kahe restorani – Ö ja Kaks Kokka omanikud. Just-just, saite õigesti aru – üks köök, kaks restorani ja kaks peakokka. Ja restoranile Ö anti sel aastal pidulikult üle Eesti parima restorani Hõbelusikas.

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Meeskond eelkõige

Hakkame jutuotsi kokku tõmbama ning uurin, mis veel hingel ja ütlemata on jäänud. „Ma tahaksin kiita meeskonda,“ ütleb Ranno siiralt. „Igal sammul, kus ma vähegi saan, kasutaksin seda võimalust ära. Sest neile on seda tunnustust ja kiitust tegelikult palju rohkem vaja kui meile endile. Nemad teevad ju kõige suurema töö ära. Rassivad kõige rohkem ja teevad pikki päevi. Jah, meeskond on meil suurepärane ja see areneb pidevalt, iga aastaga. Paremaks, tugevamaks, võimsamaks. Meil on head ja õiged inimesed, kes teevad ühise asja nimel oma tööd.“

Martin noogutab. „Me saaksime Rannoga vabalt näiteks nädalaks Saaremaale minna ja need restoranid töötaksid, ka süda oleks rahul. Nii kaugele oleme jõudnud küll juba.“

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Ranno ja Martin on ääretult kihvt tandem. Iseloomult nii erinevad, aga mõtted liiguvad ühes suunas, teod nende järel. Töökusest neil saarlastel juba puudu ei tule ja iseenda ego jäetakse üles upitamata. Tähtsuselt esimesel kohal on meeste jaoks töötajad, siis tulevad külalised ja alles seejärel nemad ise ning kõik muu. „Kui meie töötajatel on hea töökeskkond, head inimesed nende ümber, head töövahendid kasutada, siis nad teenindavad hästi ka meie külalisi – see kõik on omavahel seotud,“ sõnab Ranno.

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Leidke poest KÖÖK#18 ja lugege täispikka lugu. Ranno ja Martini tee kokanduseni, nende mõtted ja seisukohad on kulutatud aega väärt.

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SINEPISED KREVETID, kartul ja rosmariin. Maia Smõslova, 2017. Foto: Lauri Laan #100söögipilti #ajakiriköök #foodmagazine #laurilaanphoto

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#EV100 #100köögilugu

23. lugu
ANDREI ŠMAKOV – kolm aastat peakokana Moskva Metropolis
(pikem lugu ajakirjas KÖÖK#14 4_2016)

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Kui mõelda Eesti kokkadele, kes on mujal kui oma kodumaal läbi löönud ja ennast võõras keskkonnas üles töötanud, siis ühena esimestest tuleb meelde kohe Andrei Šmakov. Nagu ta ise ennast nimetab – lihtne noormees Tallinnast, kes on õppinud meremeheks-mehaanikuks ja läbinud muu hulgas ka kolme kuu pikkuse kokaõppe. See lihtne noormees töötab nüüd Moskva ühes auväärseimas viietärnihotellis Metropol executive chef’ina. Metropol, mille ajalugu ulatub tagasi aastasse 1905, asub Punase väljaku ja Suure Teatri vahetus läheduses. Hotelli interjööri kaunistavad uhked sambad, luksuslikud detailid ja ehtne antiik ning siin peatuvad maailma tuntuimad näod. Lisaks on Andrei poolteist aastat tagasi Metropolis avatud restorani Savva üks omanikest. Savva on Andrei autorirestoran – see on loodud tema ideede ja nägemuste järgi ning restoran kannab Metropoli asutaja kuulsa ettevõtja Savva Mamontovi väärikat nime. TripAdvisori hinnangul on Savva praegu paremuselt kolmas restoran Moskvas. Seda kõike on Andrei saavutanud kolme Moskvas töötatud aastaga. Glamuurne karjäär, kas pole? Ent edukaks ei sünnita – selle kõige taga on eelkõige ikka töö. Andrei positiivne loomus ei lase aga läbitud raskustel peadki tõsta – tema rõõmus meel nakatab ja väärtushinnangud, mille järgi ta oma elu ja töö tasakaalus suudab hoida, on nii õiged, kui vähegi olla saavad.

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Metropoli pakkumine oli selline, millest ei saanud keelduda?
(Andrei muigab.) Ei olnud, ma ütlesin isegi kaks korda ei. Hotelli juhataja ütles, et võta pere kaasa ja tule Moskvasse elama. Aga mul on kolm tütart – kõigil neist oma sotsiaalne elu, lasteaiad ja koolid. Vanem tütar on 17-aastane, ta õpib eesti koolis ja kõik tema sõbrad on eestlased. Ta räägib eesti keelt nii hästi, nagu oleks see ta emakeel. Ma ei saa seda elu temalt ära võtta ja neid sidemeid katkestada. Mu lastel on Eestis palju parem ja turvalisem elada – rahulikus ja vaikses Euroopa riigis. Ütlesin väga konkreetselt, et ei, perega ma kindlasti ei tule. Muutsin oma töögraafiku selliseks, et igal teisipäeval lendan Moskvasse ja igal laupäeval Tallinna. Kaks ja pool päeva olen kodus ning neli ja pool Moskvas tööl. Nii elan juba kolm aastat. Lendamine on muidugi väsitav, aga saan hakkama. Nii on kõigil kõige parem.
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#EV100 #100köögilugu 23. Stories Andrei the - three years as a chef in Moscow metropolis (longer story in Magazine Kitchen #14 4 _ 2016) When you think of Estonian cooks, who have been able to go through their own country and work themselves in a strange environment, one of the first will be remembered immediately by Andrei the. As he calls himself, a simple young man from Tallinn who has learned to become a sailor-mechanic and, among other things, a three-Month Chef's study. This simple young man is now working in Moscow in one of the most respectable hotels at metropolis executive chef. Metropolis, whose history goes back to 1905, is located in the immediate proximity of the red square and the great theatre. A hotel in the hotel is proud of fancy columns, luxury details and genuine antiques, and this is where the world's darkest faces stop. In addition, Andrei is one of the owners of the restaurant savva open in metropolis a year and a half ago. Savva is an author of Andrei's author - it is created by his ideas and visions, and the restaurant carries the dignity of the founder of metropolis's founder of the famous entrepreneur savva mont. According to the, savva is currently the best-ranked third restaurant in Moscow. All of this has been achieved by Andrei in three years worked in Moscow. Glamorous Career, isn't it? However, it is not a success - it is, above all, a job. However, Andrei's positive nature does not allow you to raise the weight that has been passed - his happy mind is covering and the values that he can keep in balance with his life and work are as correct as they can be. /.../ Metropolis's offer was one that couldn't be refused? (Andrei My. ) No, I didn't even say twice. The Hotel manager said take the family and come live in Moscow. But I have three daughters - all of them with their social life, kindergartens and schools. The older daughter is 17 years old, she's studying at Estonian school, and all her friends are for for. He speaks estonian as well as it is his mother tongue. I can't take this life away from him and interrupt these connections. My children are much better and safer in Estonia - in a peaceful and quiet European country. I said very specifically that no, I'm definitely not coming with the family. I've changed my schedule so that every Tuesday I fly to Moscow and every Saturday in Tallinn. Two and a half days I'll be home and four and a half in Moscow at work. That's how I've been living for three years. Flying is exhausting, of course, but I can handle it. It's all for the best. /.../
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