Restaurateur
Saveliy Libkin

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