Restaurateur
Saveliy Libkin

When I return from the next gasto tour I want to repeat some things which have stayed in my memory. Sometimes, especially when the products allow, it comes out almost as original.

In the restaurant LaLibera, in Alba, I have especially remembered the dish offered by the chef. Marco was brief, but he has specified that Batsua is simple dish  and it reflects the cuisine of Alba the most precise. If you have a desire to spend a few hours in the kitchen then I recommend my recipe of this dish.

For two pork knuckles of a young pig you will need one onion, one carrot, one egg, a little flour and dried breadcrumbs. And a little oil for the frying fat. To cook separately  the onion glazed in balsamic as  a bottom layer for the fried knuckles.

To pour the knuckles with cold water and boil them within 5 hours with vegetables. To salt and pepper the wated and add the bay leaf. Then pour out the broth and to cool the knuckles.  To dice carefully the boilt soft  cartilages with size about 1.5 sm. Then to marinate a little the cubes in the vinegar with salt and pepper and to dry them. Then to roll them in the flour,egg and in dried breadcrumbs. To fry witnin a few minutes in the frying fat. To put the ready knuckles on the glazed onion and to eat them fast together.

Specification. It is preferably to cook this dish for lunch. Before to cook such dish at home you must understand firmly that this is very simple, rather rough and public food. The taste is very peculiar but it stays in memory.

Tags: Restaurants, Recipes, Chefs

I’m still in Italy.
And meanwhile in the Steakhouse  the preparation for the festival of Tuscan cuisine is at the homestretch already.
The feast in the honour of the opening is planned on the next Thursday and I will be in time in Odessa.
I have received photos of some dishes of the Тuscan menu from Rigan.

Get more photos

Tags: food, Риган Бегшоу, Стейкхаус, тоскана, Chefs

 

After the joint visiting of the best projects of Istanbul with the managers of our company, the team in the restaurant Paper Moon has stayed in my memory especially. That quantity of the inspiration which radiates each of them will be enogh in plenty for the whole teams of other local restaurants. And I liked very much the chef Giuseppe Pressani  because of his amicability and his professionalism. It is noticable that the team is delighted with him.

Not many chefs will allow the group of curious tourists to enter his kitchen.  Besides there are very understandable and simple North Italian cuisine and excellent ultrathin pizza in the restaurant.

Tags: Restaurants, Турция, Chefs

We have agreed with Rigan Bagshaw.
2 years of work in London and 3 years of work in Sydney have made the most imortant thing – Rigan is ready to learn in Odessa. In our restaurant company Rigan will has new experince and new opportunities. The soonest time Rigan will be engaged in the development of the menu for the annual Holiday of Toscana cuisine for the restaurant «Steakhouse. Meat&Wine“. Rigan almost doesn’t speak Russian so the famous words of three letters and more he will know not very soon. The first time Rigan will appeare in the hall of the restaurant on the 24 of October 2009.

Tags: рестораны Одессы, Риган Бегшоу, Стейкхаус, Chefs

The weekly Focus addressed with the questions and predetermined already answers.
The task was”complex”, to estimate 50 cooks appointed by the editorial staff  and to state your versions additionally.

Not only this thing that the majority just  is not able to cook  and they are not cooks in general but tit is also the pretension to  “the best in the country” multiplied by already existing silly pseudostardom will do its work:

• The salary will arise or it should lift up
• The star is supposed to shine (not to cook, not to manage, not to teach, not to train, not to control etc.)
• The ambitions will prevail over the reality ( I am genius, what else should I want)
• The guests will read one and then the weeklies in the restaurant and they will be forecasted, wait, expect and almost always they will be disappointed… Alas!
• The headhuntres will rush to catch the ”talent” by order of the beginner restaurateurs and that new restaurateurs will be surprized much by the quality of the ”stars”.
• ……………………….
• ………………………………………………..It will be many other things.

Where the chefs can appear from in general in the country where there are no professional schols or  institutes and hystory???
Where the excellent cooks can appear from in the country without restaurant culture in general???
Where  from and how the professional reviewers from another restaurants can estimate the cooks in my projects???

Focus just did not take into account the main thing: The history of the restaurant in Ukraine IS NOT DEPEND on the quality of a chef.
The restaurant has a hundred of ways to be decent but do not depend on a half-chef-half-cook…
And the main thing: what relation to our country have the foreign cooks -”guest workers”???
If that’s the case, then the several months the interesting indeed specialists from France, Italy, Greece etc. have worked in Ukraine…
But even they are not the best in their countries, but in our country they do the geniuses from the  gastronomy, but they did not get this rating…

In this rating I have seen the chefs from my own projects and I did not understand the contents of the rating still more.
Ivan is learning to cook, Ruslan is retrained from the metropolitan food to the delicious one, but the process of the teaching takes  yeeaars… and now …already the verdict : The best… it is ridiculous and  sad.

Tags: рейтинги, Украина, Chefs

The weekly  «Focus» known by its raitings like the most rich persons, the most powerful persons etc.  has sent us the form for the purpose to find out the list of the best cooks of Ukraine.
They asked to estimate them according to 5 criteria and by five-mark system.

1. Professionalism – the work experience, the quantity and quality of the putted  types of food, the understanding of the organizational  issues of  the restaurant business, the skill to coordinate and to optimize the processes
2. Adaptability of the cuisine – the ability to catch the preferences of the Ukrainian public in the cuisines of different countries
3. Universality of areas  – the skill to work with several cuisines
4. Personal popularity 
5. For the sake of what dish or culinary zest you will come at the restaurant  to this chef (specify the name of the dish)

By the way, there is the similar but more objective raiting in the world.
The idea of the rating belongs to the magazine Forbes and all the estimations add up to one:
how many money made* one or another chef  during last years.
The second place with  $15 million for 2009 year takes Rachael Ray, the host of the gastronomic programm on the TV channel Food Network
The first place with $18 million for 2009 year takes Wolfgang Puck  with his restaurants-brands.
Better known in our country  Alain Ducasse has made only $5 million.

* The words “has earned”  isn’t considered at all.

Tags: рейтинг, фокус, Chefs