Konstantin Ivlev - Innovator kanye experimenter

chef abanogazi ngomuzwa ngokuphawulekayo amahlaya Konstantin Ivlev we Russian Sekuyisikhathi eside kwaziwa ukuthi sibonga umphakathi ukuba kamabonakude. Futhi kule echelons ephakeme Izicukuthwane Culinary ke - inkanyezi yangempela odumo emhlabeni.

Konstantin Ivlev: indlela iqala

Konstantin Ngazalelwa eMoscow phezu weshumi nambili ka-January 1974. Kusukela ebuntwaneni wayemthanda ukuphotha ekhishini futhi ngisize umama ukuba sipheka. Lapho ithambo encane eneminyaka eyisikhombisa ubudala, umkhaya wathuthela okwesikhathi phesheya. Ngemva kweminyaka emihlanu, lapho esephindele, ngo-1986, izigwili kakhulu ngesikhathi Ivlev ivelele ngokumelene ontanga yabo, kodwa sibonga umzali ohlakaniphile wakwazi ukunikeza imfundo ehlelekile, chef esizayo akazange khuphula amakhala abo , futhi ngakhulela umfana evamile, njengazo zonke intsha.

Lapho isikhathi sifika, le nsizwa wacabanga choice ikusasa umsebenzi. Ngesicelo sakhe, okuyinto sasekelwa iseluleko kayise, Constantine wakhetha isikole Culinary, noma kunalokho PTU №19. Esikhathini isikhungo esifanayo wafundiswa Yuri Rozhkov, umlingani wamanje kanye co Ivlev. kokuphothula ngempumelelo honours, esanda iziqu waqala indlela yakhe nzima kusuka abapheki imfundamakhwela ekamelweni lokudlela kuya owaziwa induna Russian.

umsebenzi

Konstantin Ivlev, esekhonze wezempi, bazinza yokudlela ngokuthi "Steak House" ngo-1993. Ngokokuqala ngqá ebhekene abamele amazwe ezindabeni Culinary, chef esincane sasikanye yokukhathala. Wavula lonke Iphalethi flavour, engaziwa futhi ezazingaziwa. Kwavela ukuthi izinhlobonhlobo zokudla, nososo, ubuqili ehlukahlukene ezicashile kuso zazimane engaziwa. Ngakho-ke chef Konstantin Ivlev waqala ngenkuthalo nifunde nozakwethu bezinye izizwe, + uye wahambela, ngokoqobo efuna ikhono kanye nekhono. Ngezinye izikhathi ezahlukene wasebenza zokudlela Luciano, Ngo Vito, Sheraton Palace Ihhotela nabanye abaningi. Uye abaqeqeshiwe ngempumelelo esikoleni French Vatel futhi kamuva waba ilungu lenhlangano yabakhandi French ukudla Chaine des Rotissers, futhi wasebenza e-United States, Sweden nakwamanye amazwe. Ngezinye amabili nantathu wakwazi ukuthola isihloko abakhulu. Lokhu okwamanje Amazing ekuphileni kwami kuye ukuyiqala yolunye iSilekeleli Sokwazisa nokuzihlonipha, ngokuba nezingxabano imfundo. Ivlev ngokwakhe waba baziqambela izindlela kanye kudale umqondo cuisine Russian. Ngalesi sikhathi asesandleni sakhe zokudlela ambalwa. Chef uzimisele ukukubonisa kubasebenzi babo ukuphathwa. Ngokwe Ivlev kakhulu, kuba impela esiqinile, ukwazi ukuthethisa, ukusunduza ngesikhathi esifanele, kodwa uvuliwe futhi kufinyeleleke kubantu. Ngaye kubalulekile ukuthi ilungu lethimba ngamunye uyakuqaphela yini futhi, okubaluleke kakhulu, kungani. ezibalulekile kakhulu uma kungokuqondene chef futhi uthanda ikhasimende, ngoba ukungabi nandaba ubhubhisa ngokuphelele yonke imizamo ukwakha okuthile ephelele. Ukuheha, Chief yena uqhuba interview futhi sibonga esimnandi, ngokushesha ukukhomba abantu ngokwanele efanelekayo noma cha.

Innovator cuisine Russian

Uma sicabanga ngesimo ezweni lethu ukupheka, uKonstantin Ivlev wafinyelela esiphethweni ukuthi, eqinisweni, yena wangcwatshwa endaweni ethile ejulile ngaphansi bezibona Soviet ukudla nokupheka bebonke. Esikhathini esithile kwavela umbono omuhle kakhulu ngoba cuisine omusha waseRussia, okuyinto isekelwe ezimisweni ezintathu eziyinhloko. Okokuqala - lokhu ukusetshenziswa esiphezulu imikhiqizo yasekhaya. Okwesibili - ukusetshenziswa yesimanje ukusetshenziswa kwezindlela zobuchwepheshe obuphambili sokulungiselela ukudla (yamangqamuzana, ukushaqeka, cleaner, ongaphakeme lokushisa ubuchwepheshe). Sesithathu nesokugcina isimiso - supply ukudla. Lapha chef uzama kusimangaze, ulahle lutho eyeqisayo bese ulandela umuzwa kuphela. Yena Ungahambisa indalo yakhe ngisho balalaika ngaphandle strings, okubaluleke, ngokombono wakhe, ukufuna njalo futhi nginesifiso ukuthi baqhubekele phambili.

Konstantin Ivlev izithombe izitsha zabo uzimisele ukubeka encwadini yakho: "ekhishini yami ifilosofi", "Russia ilungiselela ezingabeZizwe endlini futhi 'kwabanye. A lot of izincwadi zilotshwé ngokubambisana Rozhkov.

"Cela Chef"

Isiteshi TV, okuthiwa "Ekhaya" uya uhlelo "Cela Chef", okuyizinto ehola Yuri Rozhkov yena Ivlev. Constantine, ogama maresiphi yobuciko Okuyınqo, abalandeli kakhulu othanda imibukiso ukupheka iwine uzwela izihlwele ngokwanele. Umagazini ngamunye ka-okuyinhloko okukhulu kwaba enye iresiphi esiyingqayizivele, etshela ngokuningiliziwe ngendlela ukulungiselela kahle siqu mini-wobuciko yakho.

Recipe kusukela Chef

Kwelinye imibukiso mina wawusetshenziswa iresiphi "Goose ezazigxishwe irayisi."

Ukuze uqale ukulungiselela marinade. Ukuze lokhu wayixova garlic kanye ginger, bese exutshwe uju kanye soy sauce. Le nhlanganisela kumelwe ukukuthinta ihansi nabanye futhi wathumela kuJehowashi kuhhavini amahora amathathu ngalesi lokushisa kufanele kube 180 degrees.

Ngenkathi ihansi is behlupheka kuhhavini ngokugcwalisa irayisi abilisiwe kuze isigamu. It is ukungezwa omisiwe wanquma apula zibe izicucu, ngawo ngaphambili isuswe isikhumba. Inkukhu livers kufanele Fry in ibhotela anyanisi futhi baxhumane irayisi.

izithako:

- ihansi - 1 isidumbu;

- ginger;

- Honey - 100 amagremu;

- omisiwe - 50 amagremu;

- Ilayisi - amagremu 200;

- apula eliluhlaza - izithelo 2 naphakathi;

- Chicken isibindi - 150 g;

- anyanisi - 1 onion naphakathi;

- usoso wesoya - 100 ml;

- usawoti ukunambitha.