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- Yes, once was the case. When I first started training a chef, then watched cooking shows and got the impression that they are very close, but when I started to look for foreign broadcasts and examine if they seemed to be ours many times over, and over, I do not see the Estonian cookery shows.
- If I'm a child at her grandmother went to the island of Hiiumaa, his bake all sorts of things, and perhaps for that I'd be calmer, also gave me a cake receipt of material. Sometime at the age of four I began to work with him. He gave me the same raw materials, and I copied him, sometimes even came up with a completely edible things. Oatmeal cookies and cheese were my first meals. The second cooking course is the plum pudding, which I have done so much that it sinks into a vintage cookbook recipes from the place itself even open. They are doing even now, I also have kids myself, I will be there to this story, and they like the same hands, knead oats, etc..
- Surely that is not easy, however, depends on the day, sometimes it goes long. I do not work nine to five workers, but if I know that more than half of the hall in Chicago on Friday cooking course is sold out and the Maritime cooking course Boulevard Scotland Yard on Friday is fast, then you've Scotlands example, 8.30-16, 16-17'll take a break, at 17 am from Chicago the kitchen, where you'll probably midnight or the end.
- Well, why do they not see?! I only work on behalf of or do not live well, take my family over the weekend and drive south to Estonia, to relax, feel cozy. On Wednesday I came home seventh, the woman was surprised and the boys had not yet gone to bed. In the morning, after waking up trying to make a porridge-Probate. So you can still get a bit of life to live too.
- It is also, yes. Teen TV show and chef training, cook, and when someone calls, cooking course you will also hand in these events and I can not put down. But in general, I choose to do, and it still of interest. Store network to make potato salad or grilled, I do not go for the money.
- Depends on the guests. If you have been a very tiring time, then light refreshments and snacks, good olives, hams, cheeses, baked pie valmistaigna after some simple, good wine aside. Sometimes going for a more severe way out, I go to the market, I buy meat, I see a whole day of trouble, and when the guests come in, you get to see their happy faces.
- I've tried to do this in a pub dish of the day, is going surprisingly well, but mostly cooking course for Estonians. Foreigners say, why do we salted pork over and send back. The tourist wants to beef, the dominant flavor of meat.
- No, this is not a goal, but if things should go with you, you can not put your hand down. I am convinced that every chef's dream to open their own eatery, and who already has, to receive a Michelin cooking course star. Three-star places in the world have less than a hundred, and I know that the chefs have absolutely no privacy. They lived in order to work. If you happen to either one or kvaliteeditärn taken down, these people will end up, as we say here Tabasalu the bank or oksas. Their life's work is taken in hand.
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