Balticchefs : the cookbook (inbunden, eng)

ARTURS ARNICANSIn the culinary field, I like French style for plating and Italian flavours – prevailingsophistication, exquisite details and pure taste. I try to combine differenttextures on the plate and I like to have both – a crunchy element and a gentleone – such as purée and crisps, as well as a combining element – such as oliveoil. The taste must be both sour and bitter, which catches the desire to try thedish again. The kitchen is a place of endless creativity, and the food itself forme is a taste, passion and art.REMIGIJUS ŽIŽYS AND SNIEGUOLE ŽIŽIENEWe are teamwork and rock and roll. From an early age, when we first metand started dancing, rock and roll have been everywhere in life, including thekitchen. The topic of gastro has always been close to us. And at some point,we decided to create a restaurant emphasizing seasonal dishes and farmproducts. In addition, we organize a cheese festival every year. We love ryebread with goat cheese, beets and herring.IVANS ŠMIGAREVSI would describe myself as a lush and calm chef (smiles). But it wasn’t alwaysso. Earlier, I used to toss around the kitchen shouting right and left, and it wasa huge mistake. At school the chefs are trained in the basics of cooking, butcommunication skills would be helpful as well. About 70% of my working time,I communicate with my team, and if the setting of goals and tasks suffer, thenthe food on the guest’s dishes will be just a prop. The main cooking trend thatI have noticed recently is that the whole world has suddenly started losingtolerance for lactose and gluten, and is giving up meat. However, I remain inthe ranks of those who prefer a quality piece of fish or fresh meat. Format Inbunden Omfång 437 sidor Språk Engelska Förlag SIA “Apus“ Utgivningsdatum 2021-12-01 ISBN 9789934234316