Chief in the "Mafia": a network of restaurants will be headed by Andrei Papko
Andrei Papko will be the new general director of the restaurant chain “Mafia” of Taras and Oksana Seredyukov. About this Forbes told a source in the restaurant market. Papko confirmed…

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Lorenzo Whom: “The kitchen of the future is Mexican cuisine”
Lorenzo Kogo is a virtuoso chef who became the owner of the Michelin star at the age of 25. His restaurant El Coq in Marano Vicentino Northern Italy is famous…

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The most beautiful restaurants in the world
The authoritative interior design magazine Architectural Digest has published a review of restaurants with the best design. Note that for their list of experts, the magazine chose establishments that opened…

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Chef Matt Orlando: “There are no chefs without suppliers”

I decided to open a restaurant in Copenhagen long before I returned to Denmark from the States. I wanted to move to the North Sea, to local farmers with their unique products. When Renée Rexhepi (the owner of the Noma restaurant in Copenhagen. – Forbes) offered me to be the chef in his kitchen, I immediately agreed – there was a great opportunity to return to Denmark. I did not know when and how I would manage to open my restaurant. But grateful to Rene for his support and wisdom. “If you have a real chance to open a restaurant, do it,” he told me. “Do not think that you have obligations, because of which you will not be able to leave.”

My standard working day starts at 09:30 and lasts until 01:30. However, when you have your own restaurant, working hours are conditional. I like to come in the morning when the whole kitchen is at my disposal. We change the menu very often – it takes time to work out. That’s what I spend my morning on: testing new techniques, textures, tastes. Then together with the guys we make blanks. Of course, I periodically answer mail, communicate with suppliers and administer. Still, I spend the lion’s share of the time in the kitchen, which I really enjoy.

The dish that inspires me is grilled mackerel. She is gorgeous in her simplicity. All my summer months were filled with mackerel. I am happy that I have the opportunity to return to her in the kitchen Amass again and present this wonderful fish in a new capacity.

You no longer have to wear a suit to get into a good restaurant.
Suppliers and farmers dictate how often to change the menu. I always ask them to report the start date of delivery of the product, and not the date of the end of its season. Then a new dish can appear in our menu literally in a day.

The question of culinary taboos is quite funny. I can definitely say that I will not use dill in the kitchen of the restaurant. This plant is difficult to get along with other ingredients.

There will always be a place in the world for high-end restaurants, no matter how the democratic segment develops. Although, on the whole, the gastronomic landscape is gradually changing – you no longer have to wear a suit to get to a good restaurant.

I never thought about classifying my Amass. Perhaps I would like people to say: this is a restaurant I have never been in a similar place before. Food, high level service and a relaxed atmosphere – for me this is the perfect combination. I heard the term casual fine dining. Most likely, it suits us exactly.

Giving advice on the conduct of the restaurant business is not easy. I will highlight three important elements of a successful project: internal communication, trust between colleagues and quality.

In a good restaurant, the word “guest” should be the concept number one. A great restaurant should adapt to guests, and not vice versa. Many are now guided by the principle: if you don’t like something, you can leave. I think this is one of the most glaring mistakes in the restaurant business. You are in the hospitality industry – be kind enough to find a solution for the person who came to you.

The future of gastronomy in my understanding is a closer connection between the manufacturer and the restaurateur. The heyday of the private producer and the rejection of industrial monsters. Cook – just a tool to transfer the best products from the hands of farmers to consumers. Techniques and techniques in the kitchen – the easiest part of the restaurant process. Without suppliers, there would be no chefs. Together we can give more than each of us individually.

Corn burrito is a dish that I could live with until the end of my life if the question arose. I grew up in Mexican cuisine in San Diego. She is great.

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