Perhaps it will not be a mistake to say that we live in an era of primitivism in nutrition. Time flies at an inexorable speed, many important things take away its last grains. We don’t really want to open a cookbook, look for interesting recipes, run to the market for fresh and exclusively natural products and fiddle with them for 1.5 – 2 hours. Because we have an alternative – semi-finished products. Easy, simple and … tasteless.
It is because of the lack of good, tasty and beautiful food in our everyday life that we go to restaurants. And every owner of such a place is ready to lay down his soul for an excellent cook. Someone whose food will keep people coming back again and again.
What should be this mega-hero, reminding us of the art of flesh? He must know about the properties of all products, their compatibility, determine the taste, which is lacking in an almost finished dish. Art is not subject to everyone. Cooking even more so.
But how are the very best, famous and brilliant ones determined? At the restaurant sport championships! Moreover, they are not the only ones competing. The image of a good restaurant is envy, oddly enough, not only from the chef. The waiters, who are called upon to ensure the convenience of the client, and the sommelier who know everything and even more about wine, not only create the image of the establishment, but also complement the masterpieces of international art, whose name is food!
