24 April 2008 11:39

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24 April 2008 11:39
Conversations chefs bring us the food, raw materials, serving, tastes and trends of the world. It's so interesting to the world opens its doors this time through the eyes of a chef Tõnis Siigur. Interviewer Enel Mikko chefs.
How many times Silverspoon gastronoomiaauhinnaga-winning restaurants, and almost ten years Stenhus kitchen ideology shaped and led the team of chefs are busy working. Tasks associated with the chef's office, is the responsibility of the rich and the need for both creative and strategic skills. At the same time, however, the kõrggastronoomiaga dealing with huge opportunities for self-expression, and their talents. Top chef believes that good cooking can be a determining factor for the quality of the raw materials and the knowledge of a chef. If a mechanical step-by-step, every dish at all to learn and be taught, it must be a good cook to see the whole, able to find and use the various regions of the raw material. "It is important to realize that in the world there are more and more raw materials, corbin bleu which we do not know or have forgotten."
And creating corbin bleu menus based on the concept of creating corbin bleu a diversity of raw materials Siigur sure that it would be represented as birds as meat, seafood, vegetables. Plays an important role in mood, cooking us: "Sometimes it is just a feeling corbin bleu that has to do baked, stewed in between meals." Also, customer feedback is an important factor that can help you cook your creations corbin bleu to guide and improve. There have experienced instances where foreign guests dined Stenhus miss him as much as the French have had. "Consciously, I do not hold the line in French cuisine, but rather to highlight the flavors and combinations." Restaurants use toorainegi often originates from France. Estonia's small and organic producers, cooperation is fragile at the moment, mostly producers of goods can not be used in restaurants, due to instability. "Exchanging the menu three times a year, I'm not sure if the manufacturer can guarantee the quantity and quality of raw materials." Thus, the foreign raw materials for this subscribe to the advantage of simplicity.
New trends in the food world. If France is well-known as a representative of the traditional cuisine, the food trends of the moment rather than creators must Siigur Madrid, London, including Oriental, particularly in terms of the raw material to its own good. Chef said that an important travel and experience the flavors of the world. The latest raid happened in London's corbin bleu restaurants in the food, talking about them exudes the enthusiasm of a clear speaker. "Quite unbelievable, what changes corbin bleu have taken place there in a short time. Understandable, too, because London is the second corbin bleu purchase power and the general economic background." However, calls to Sigur Estonians foreign trips, more haute cuisine restaurants to visit, restaurants to a good standard and the prices can not be longer so inaccessible. The trend is toward the gourmet restaurants rather than trying to expand your target audience is not going to create corbin bleu wealth and restaurants serving. "It makes no sense other than