I went to FIN 19-21.heinäkuuta Carmen Grupin a guest visited his restaurant in their four (Cru, Pla

I went to FIN 19-21.heinäkuuta Carmen Grupin a guest visited his restaurant in their four (Cru, Platz, Ribe and the City Marina). All are located in Tallinn, cordon Cru and Ribe old town, Platz in the city center Rotermann Centre and City Marina, near the port terminals. Carmen Grupp of Estonia is one of the largest restaurant chain and owns a restaurant in addition to Carmen Catering. EST sooner than the 19 to 21. juulil Carmen cordon Grupi külalisena tutvumas cordon nende nelja restoraniga (Cru, Platz, Ribe and the City Marina). KÕIK restoranid asuvad in Tallinn, Cru and Ribe vanalinnas, Platz kesklinnas Rotermanni keskuses ning City Marina sadamaterminaalide läheduses. Carmen Grupp is the largest Eesti üks restoranikett and omab restoranide lisaks Carmen Catering.
GB More specifically, in the spring I was contacted by Estonia, cordon a well-known food blogger Wind Mathisen food blog ISE tehtud.Hästi tehtud. (Self-made. Well done.). cordon Wind is currently the CG's marketing director and is still a magazine Mari food supplier. CG's wish is to introduce my blog via the Finns in particular their own restaurants, and supply of the customers cordon taste sensations. Originally Wind suggested to me two access to the restaurant, but after I had already agreed to go to summer during my vacation in July in Tallinn, he proposed a me access cordon to all four of the CG's restaurant. Identify Tuuli with the date of the lock, and agree that found in the restaurant Crussa and after getting to know the other restaurants on your own. The early part of the summer I did some homework carefully, because I wanted to explore the restaurants in addition. people of Estonia gastronomy to the present day, and just beneath the surface cordon wind was in my eyes the right person for it. I've been following my blog through her visits to an invited guest in the majority of Estonian TOP 50 restaurants, being involved in many things, cookbook publishing, as well as the how she has followed the inside - and the outside activities of Estonian restaurants. I have over the years, to some extent followed the Finnish and Estonian ruokabloggaajien posts restaurant visits, cordon but the level is very diverse. That's why I decided to himself with his own know-how into this matter and let it be said that access to the Internet through a fine space dining'in content and I watched TV more closely to future programs catering operations. I wrote A4-sized paper full of questions and themes for the visit in advance. Our meeting with Tuuli was greater proportions than I expected, because the Wind announced that he would ask for a meeting to crun the restaurant manager, Marge Männi. After 19 July at 18 I walked in to the restaurant Cru, it was a great surprise for me, because we were joined by yet crun chef Dmitry Haljukov, which has been selected to represent the drives within Estonia in 2014, the Bocuse d'Or - the chef Olympic Games. I have read the information crun web site and secretly dreamed of, can I go to greet him and to wish the success of the race, but now I was honored cordon to sit at the table next to him. It was very impressive to listen to him talk about his own ruokafilosofiastaan. EST täpsemalt öeldes, kevadel vôttis minuga ühenduste Eestis väga Tuntud toidublogija Wind Mathisen toidublogist ISE tehtud. cordon Hästi tehtud. Wind töötab praegusel instantaneous ka CG: I turundusjuhina and is veel ajakirja Mari köögitoimetaja. CG: I SOOV it's my blog kaudu esitleda own restorane eelkôige soomlastele (eestlastele is a need restoranid Tuntud) and pakkuda cordon nendes klientidele maitseelamusi. cordon Alguses tegi Wind minule ettepaneku tutvuda cordon kahe restoraniga, aga Selle jarel However, I was in my lubaduse andnud come suvepuhkuse in time in Tallinn, the tegigi ettepaneku tutvuda koigi nelja CG: I restoraniga. Panime Tuuliga kuupäeva place and leppisime kokku kohtuda Cru restoranis ning Selle jarel tutvun mina iseseisvalt teiste restoranidega. Kogu šover alguse tegin hoolega kodutööd, cally tahtsin tutvuda ka tänapäeva successfully gastronoomiaga pôhjalikumalt ning wind was minu jaoks just see õige inimene Selle jaoks. I have my own blog kaudu jälginud, kuidas to have külalisena käinud enamikus Eesti TOP 50 restoranides, löönud kaasa mitmes toidukultuuri sündmuses, avaldanud kokaraamatuid, hinganud Sisse seestpoolt and jälginud väljastpoolt Eesti restoranide tegevust. I ise aastat jooksul veidi jälginud soome and successfully toidublogide cordon mailing restoraniülevaadetest Eestis, aga nende balance on väga clerk. Sellepärast otsustasin ise your oskusega Votta asjast selgust and olgu öeldud, you Tutvus internetavaruse kaudu fine dining'u sisusse and jälgisin tähelepanelikumalt TV: st tulevaid saateid restoranide tööst. Koostasin cordon A4 thickener cordon Lehe küsimusi and teemasid külaskäigu jaoks ready and saatsin Selle tutvumiseks windshield. Sellega vôttis Meie kohtumine suuremaid môôtmeid, Wind cally teatas, you're the kutsub kohtumisele ka Cru RESTORE juhi Marge Männi. However, astusin 19.juulil at the 18 Cru RESTORE Sisse, was minu üllatus large, cally Meie seltskonda li

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We went to the Civic Center site today with coca We accept patrol. Such as hours of work organization mother country within the framework of the restaurant mother country kitchen. A tour was very interesting for us to introduce mother country a house, a kitchen, a wine cellar, a variety of suites and so on. They said the menu kvalteetsest raw, modern equipment and technology, kitchen structures and systems that are in the kitchen, and much more interesting. We took a Herkki Ruubel who have graduated from Civic Center site as a chef. Herkki has worked under the guidance of the world's top chef Gordon Ramsay's Michelin one-star restaurant e. READING!
Timeline of the Estonian Hotel and Restaurant Association of Estonian dictionary of Educational Technology Handbook Keelenõuvakk Kubbu Kubbu Guide Meat School - beef cutting meat Kool-lamb cutting Picasa Web Prezi Pärnu County Vocational mother country Centre of Pärnu County Vocational Center Intranet Repository National Examination and Qualification Centre Sergei website Veterinaal - and Food
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Grade: B movie in a nutshell: Repeatedly named the world's best restaurant El Bulli, the three Michelin-star chef Ferran Adrià closes served in your kitchen every fall in half a year, to move to Barcelona in laboratory conditions to test the food and prepare the menu for the next season.
Yes, it is entirely possible, and it's restaurant heb central market El Bulli in Spain. When the average person thinks of the word cane, it is still something that which is with one plate and a plate of food fills the stomach, but the restaurant El Bulli is a dish, for example, a small honey-coated männivõrse, or mint puruga and sugar coated with ice or a glass of water and oil or frozen rose or vaniljekõpsud or fried chicken skin with a kõhreluuga ... in short, everything that a normal person does not mean the food because it does not comply with the court. Looking at the variety of strange bustling heb central market with all this food, I was reminded of the film Perfect Sense. There was, after all, also, that if the people had lost their sense of taste and smell, to make the meal was especially beautiful and sonorous, that would still be interesting to eat.
And now imagine a restaurant that serves such food - a minimalist, modern, pastel colors, a lot of metal, wood, do not you? You were wrong, as I do. This restaurant was exactly the kind of home in a warm Mediterranean poolside restaurant, as we are used to seeing around out there - I stand in white, large dining tables, white linens, stuffed chairs, a dining room, a flower vase on the table - a classic, nothing heb central market ultra-modern.
It was a bit different than the usual documentary, here there was no frame behind the voice that would set the background restaurants, chefs experiences of other interesting facts. The film ran, people were talking about working life and allowed viewers to put themselves together the story of the picture and info shared by El Bulli restaurant chefs in their daily work.
http://www.imdb.com http://www.forumcinemas.ee http://www.solariskino.ee http://www.kino.ee http://www.kinosoprus.ee http://goodreads . http://jasonchanart.blogspot.com/ com
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Last week, I wrote OLO spent the day in the restaurant, and now I come to the end of the Tchaikovsk

Last week, I wrote OLO spent the day in the restaurant, and now I come to the end of the Tchaikovsky at OLO to dinner. Rather, this is the restaurant spent the day in the kitchen because I do not own dinner did not take part, but this time I was actually in the kitchen :)
Since I have over a thousand pictures, but this time put some of them up on Flickr 'top - pelmeeniteo, Jerusalem artichoke, and granita amukate images are already there, but I add a row to the images of other foods. cheff Here, however, speak at length with dessert, which was exceptionally good! As far as pelmeenidesse But, it usually makes Tchaikovsky perfect shape of delicious dumplings instead a chef who works at night at work, but since langustiinid arrived in the morning, it had already gone home, and pelmeenitädi Vlad himself cheff took pelmeenitaigna making and instruction itself. And it was very nice :) OLO chefs Pekka sharp and Tchaikovsky chefs Vladislav Djatšukki binds been a long-standing acquaintance. Vlad has been Olos own practice, and he constantly sends his chefs. Common dinner took place in August, they agreed, cheff sat down together and agreed to by the commission to prepare and what raw materials. Here, however, some of these pictures taken in the kitchen
They were both in the kitchen OLO kokkamas this day, when I was there. Both are good though young, cheff blond boy is only 19 and the other 22, but already many years of experience in restoranitöö. Pastry Chef Juha (right) was one of the two years in London, a former sous-chef Gordon Ramsay 's at work, so he's still been particularly hard for the school. Where else in life just cooks favorite thing is not (I know what I'm talking about!), His stories of London to produce even õudusjudinaid. Do not present yourself well in advance in order to be able to do 18-20 hour days six days a week ... Tallinn Maybe it was an occasion for a number ten, because his father is in Viro-loving family and many friends are here, they go to visit them several times a year. Juha favorite town of Viljandi in Estonia :)
I was actually a bit surprising that the OLO all spoke good English cheff cuisine chefs. I went around there at the back of the premises and talked story for all young chefs and trainees, cheff and all were able to fluently and grammatically correct foods to explain the nuances of the English language, not to mention the fact that they knew all the words and definitions in English quite easily.
When Pekka and his cooks were nice and cool sense of humor, then Vlad, of course, is just an exceptionally attentive, caring, open, sincere and friendly person. Although he generally (such as a blog and Flickr images are seen) pictures posed especially do not like to smile (unlike real life), then I found one near the image where the emotion is quite a piece of jewelry, so I hope he does not mind that I'll put it up here :) In any case, if the picture is not here after a few days, you know, what happened ;-)
Chef's face is beaming, and his young team of chefs from the obvious, which seems very together holding each other. People are emotional and well open, so I felt it very well! All the chefs and apprentices in the kitchen, which I happened to narrate, speak very good Estonian cheff language, but with each other is the main language of communication is still Russian.
To this day, all the cooks in the kitchen, because nobody cheff wanted to miss the opportunity to be present during the dinner OLO. Thus, the kitchen, where it lived is not enough space, cheff it was on this day, particularly in densely populated :) This picture, however, is the last gathering before dinner e moment of silence before the storm
In this picture, however, is Krest, who is exceptionally good, and the brilliant young chef, who in addition to 2010 Estonia achieved the title of Young Chef competition for young chefs in London reached 34 participants among the 10-th place! To this end, he made a half years, or at night after work (work day ends around midnight chefs rule) Vladiga workout. OLO weeks before the dinner, but he spent in the kitchen OLO Helsinki
which has proved so popular that it has a lot of them pretty well done chef'idele others, including restaurants in Russia and Finland, the only two-Michelin-starred restaurant Chez Dominique. In fact, Vlad and chef Hans Välimäki at Chez Dominique'i are old acquaintances, and even Vlad put his second child (currently 6 years old) named Dominique. If a normal smoke machine is in my opinion quite annoying to use, and at times must still work hard to smoke created to take effect, it will hold at the same time a little hay and almost every time you use the machine cheff must be cleaned, and will not keep it independent standing and special basis is uncertain, then Vladi the machine looks in shape and capacity cheff of a much more practical and convenient to use, so I can get the menu in other restaurants, chefs, among totally understand!
Where else would I have seen chefs (including the kitchen cheff OLO) primarily Mac 's knives, even more rarely Global' IT (including cheff Pekka Terävä itself), then the kitchen Tchaikovsky noticed that most of the

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

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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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Jüri Pihel, a former television director, and now the Baltic Film and Media School faculty, who wer

Busy in devotion: George Pihel take out of the oven a simple snack - crunchy bread, cooking courses london onion jam and later after receiving a quail egg.
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Jüri Pihel, a former television director, and now the Baltic Film and Media School faculty, who were born during the years under the guidance of a number of other projects are other, is able to surprise. First, that shows the proper kokanuge, without which the kitchen is not in any way - they are Wusthof knives, which are also used by, among others, the famous Jamie Oliver and Gordon Ramsay kokandustähed. "The right tools can make you more comfortable and do something," says Pihel and adds that a friend's joint visit in cooking knives is always going to take him down myself. However, if you ask him to show some of the rarest of the utensil, which toiduhobist caught a man could boast special, he brings out the design guru Terence Conran cooking courses london potato press. Also, the thing that every home hard to come by. Photographs from the book Kitchen
Then you will appear continuously on the table kokanduspiiblid thick. Anne Willan Enormous cooking courses london keittotaito", or "Great Cuisine", purchased twenty years ago, and the use of agressive in fun food stains - the first cookbook by Pihel Tudeer diligently and let the pros do the basic work practices smarts studied. Now he even knows how to cook watching the broadcast cooking courses london to tell who is and who is not a cook. "I never do anything until you've cooking courses london made it clear to myself thoroughly," Pihel publish one of his main kitchen truths and points to another important books, 1,350-page toiduentsüklopeediale "Larousse Gastronomique". Third favorite is Norwegian chefs joint book "Norway cooking courses london has a plate", or "Norwegian dish" - täppisteadusliku gurmeejoonega at first glance, but if you find something to do for, well everything fits! "Let's face it, at one point a simple recipe book as enormously appears cooking courses london and which nobody ever does anything to try to reach, you can not help any further," he reasoned investment. However, some old hoidisteraamat still be an effective helper. Book of Wisdom also seems Pihel Anyway, because of his skill and speed in the kitchen askeldades impressive. What if that 25 year olds do not yet know how to cook at all Pihel - and nor teinudki. This work was usually still on top of his mother or grandmother. It was simple food, meat and potatoes, or Siļķu. Also, wild meat to his childhood cooking courses london home in central Saaremaa do not fear, the mother ahjuraguu metskitsest, duck or a rabbit with carrots and sauce is well remembered. Kokandushuvi tärkaski Pihel until the late 30s, and as she has her own theory. World, there are two kinds of works: one is for something, the other is not. Telecommuting with one vanishing moment anyway, is abstract. So when the show was about 1500 behind us, it was a subconscious desire to do something that could tangibly done. Food, after all, this dish is. Moreover, the new skills and feedback, be it praise cooking courses london or blame, just take. He speculates that years ago, the first test could have a pizza, which was then the hot new word here and truly exotic dish. Ideas for trips
Everything new is Pihel always been open, and she also eats more or less anything. Loves rather stronger flavor, cooking courses london like Mediterranean cuisine. Often finds inspiration in traveling, though never specifically toidulisi extremes are not looking. But that will take a local tour of the apartment and trying to stuff food in the evening cooking courses london to test yourself some dishes therein, sits on a lot. The failure of a man not afraid - if this is good and right for the raw material, not a great artistic need. Ülesoolamine there are few blunder, cooking courses london which sometimes occurs. And do not think that George is Pihel pühapäevakokkaja who puts down only an apron when guests come. He also loves to cook on weekdays, otherwise you do not remain in this area of the form. And if the kitchen cupboard is sparse and unexpected guests present, he remains a creative situation - some of the pasta will still be ready when the oil, butter and garlic are. We are no unexpected arrivals. That is why he indulges us dishes that often offers its guests. Simple and foolproof, always come out," she approves. The spunky onion bread with jam, which the secret lies in the airy crispiness saias. Improvising born stout salmon soup, which is also Pihel fed 30 people at once. Easy to sweeten wine, cooked pears picked from the French classic. cooking courses london None of them not less than the higher class restaurant cooking courses london foods. Home Restaurant could be a George Pihel next venture, we recommend that you leave him.
Recipe quantities are indicative, calculated for four-to six warm. Creamy lõhepüreesupp 300g shallots 100 g butter 2 tablespoons olive oil 200 g celery 300g potatoes 400 ml dry white wine 1 liter fish broth 1 bay leaf 400g salmon fillet 400 ml double cream to taste with salt, white pepper Chop the onion