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If we do not know something, do not hesitate to ask. Even if absolutely crazy questions are trotting in my head. Professionals are carriers of experience, knowledge of nuances and humor that will save us all. In the pilot issue of "Stupid Questions", we met with chef Alexander Petriman, who has set up several important kitchens in the city-hero of Minsk. He now launches his love is Muffin and knows why the portions are so small and the plates are so big.
– How to become a cook?
– In general, there are few institutions where this is taught. In principle, three or four in Belarus. Old vocational schools, now schools and colleges. Basically, the Belarusian cooks are peteushniki. Well … as it is. Then begins self-education that determines the level and success of the profession.
– Can you quickly learn to cook on "YouTube"?
– no Becoming a good leader quickly means working long hours with good leaders and learning from them. Here is a foie gras. Watch as many videos as you like, write salt and sugar in weight, but you'll never know how it should be before you try it. Why is everyone going to Europe? To learn clbadic cooking.
The chef said cucumbers in the compote, which means cucumbers in the compote.
Although in France, I was in a pair of schools where I had been specially tried to roll over my ears. At the cook's place, everything has fallen apart and burned, and he claims it should be so. I say: "I have been working for a long time, I know something is wrong." And he replied with something like: you come from a third world country – no Mashaš, prahadzits syredzinu from the show.
– How is the chef different from a cook?
– The chef invents, controls the quality, distributes the tryndyuley. The cook prepares what is invented, provides quality and, if something goes wrong, tryndyuley. That is, the cook clearly follows the chef's instructions. The chef said cucumbers in the compote, which means cucumbers in the compote.
It happens periodically. The cook begins to light his "and I thought it would be better." Thinking, in principle, is fine. But the chef's task is to turn off the button for the chef, "but I thought it would be better." Need to follow clear instructions. The chef determines if the dish should look and how it should taste.
– The sous-chef makes sushi?
– And the ears. The sous chef is a person to whom the chef can entrust a kitchen in his absence. But the control has not been canceled. Some restaurateurs refuse the services of a chef and leave two sous-chefs. Such games are not always successful. The experience of chefs, if spoken about five or ten years, is much stronger than that of sous chefs and cooks.
– How is punished in the kitchen?
– When a serious harm has not happened because of a miscalculation, the minimum is a punishment with a ruble. I spoiled the product – be nice, put it in its place. Again, this is provided that the person is experienced. If we talk about a trainee chef or novice, no chef will chase him to the store for chicken.
The habit of checking everything and constantly wearing something in the mouth does not go away. In addition, it gives pleasure.
In addition, the punishment of a cent is not always correct. Money is very difficult to win for everyone. The best punishment is to wash the floor or go to work on the weekends. Human and more useful. He took the money from the person – he was offended and did not understand anything. And he went to work on weekends – and you already have time to think about what was done.
– Does the chef clean the potatoes himself?
– Usually, they make this hostess. The cooks have not cleaned the potatoes in the institutions for a long time. If only in the big dining rooms. The contracts stipulate the obligation to clean the roots. Potatoes, carrots. Although many canteens have special machines that help to cope with the task.
– cut your fingers?
– of course. Especially at the beginning of a career. You cut yourself when you have a lot of orders and try to do three things at the same time. You cook the soup, taste the side dish, steamed. But the worst is the slicer, which cuts very finely the same jamon. There are still burns. It's enough in the kitchen. It's scary too.
– Is it true that cooks cook at home barely?
– Prepare only at the stage of acquaintance with a new girl to charm her. And the rest – yes, they do not cook. Although, when there are guests at home, I personally take everything on myself. My wife in those days is also a guest. Sit back and watch the process.
In all institutions, the staff cooks. People should be at work. That is to say that separate dishes are prepared from the menu for the guests and something simpler for the employees. The restaurant can be haute cuisine, Jerusalem artichoke cream, foie gras, scallops, and the state is prepared borsch, solyanka, cabbage soup, mashed potatoes with chop. This food should be inexpensive. We are all paid, it must be something for life. And, interestingly, all chefs do not like and do not know how to cook for the staff.
– Are you eating at work?
– It is now accepted to install cameras in the kitchen. There are penalties for violations. Violations – this stirs mainly. Certainly, in almost all surveillance systems, there is a blind spot where you can hide and hang out calmly.
We can not stop. In this respect, the work of the chiefs is bad. The habit of checking everything and constantly wearing something in the mouth does not go away. In addition, it gives pleasure. Cut and bite. But again, the tasting is good. You check everything, check everything and give nothing to the guest.
A bald chef's hood is not necessary.
I have the usual professional to blow everything. Cook the compote, jelly or soup. And there is no need to pour in a glbad and wait, blow in the scoop. Even when the cold drink is poured, do it. You drink a cold drink and you blow.
– Why does a cook have a hat?
– It is difficult to compare with a condom, but in both cases it is possible to obtain a pop-up window. Salad hair is a disaster. Cook at least gets money. Yes, he paid for the spoiled dish, but we still have to deal with an unhappy customer who may not return to your establishment. And it's the worst.
A bald chef's hood is not necessary. But theoretically, the hair and the mustache could fall. We must be vigilant. In addition, a headdress – an item of clothing. She must be. Bonnet, apron, shoes – always closed. Anything can happen – the boiler can fall and something falls on the head. It is worth consoling you to think that a cap will somehow soften the shock.
– How does a badroach come in the plate?
– By chance Cockroaches love the heat. They rise in places where the plates are heated. All the cooks have not faced badroaches, but everyone knows them. It is clear that you worked in an old house. But the worst is when they are brought with warehouse products. The fight begins for life. I never leave the shot on the tree. And I do not want to try. Too scary.
– What to answer to the customer who asks: "Do you have delicious?"
– Of course, delicious. In general, it is a normal subject. My coffee is constantly asking: "Is your leader on TV?" But no, it's Jamie Oliver. Few guests know the best chefs in the world, but many know how to cook foie gras or onion soup. Name and say: "I was in this restaurant, now I'm going to say it." It must be answered that yes, I am very happy, but try with us, it will please you.
A special case when you eat in a big plate a small dish for a lot of money.
– What if someone does not touch your plate?
– Relax. A person is not hungry, or pbades an order out of politeness, so that the other person does not eat alone and does not feel uncomfortable.
– Where are all those who are not eaten?
– The waste is put in the trash. Great restaurants are the cause of hogs. They come themselves to seek waste, which is previously collected in large barrels. No cats and dogs. They do not transmit our sanitary standards.
"Why make waves on mashed potatoes?"
– It came from the canteen of the USSR. It was so fashionable. But under the Union, this process also had a culinary essence. The spoon with which these cavities were made was in butter. As a result, you have not only created artistic waves, you have also given a taste to mashed potatoes. Very erotic.
– Why such large plates and small portions?
– These are restaurants, where everything is for gourmets. These are people who care more about the taste of the dish than its quantity. A small dish is an expensive product. Usually yes. Foie gras, scallops, lobsters. Everything should be up to one hundred grams. As the saying goes, what's wrong is not great. This is not a dish for every day. This is a special case when you eat a small dish in a large plate for a very high price.
– Why is it so expensive?
– Because the restoration itself is very expensive. Great rentals, do not talk taxes. Towels, detergents. The essential thing in the restaurant is to be clean. Whether it's an inexpensive repair, it's simple, but if you have a clean and pleasant smell, it will not bother anyone.
"Why cut towels in half?"
– outside the savings. Some catering companies do this. But it's Kick, to be honest.
– Do you like fast food?
– We sin all. I do not see anything wrong. In the mood, after yesterday, things are going very well.
I know one thing: such bread, as in fast-food brands, can not be prepared anywhere in the convector. It is a large production line that costs hundreds of thousands of dollars. When the roller is on the window sill for a month, it does not spoil and stays tasty – this triggers. For little money, we get a fast food. Maybe not the healthiest, but we subscribe to it ourselves.
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