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Home Politics Crime Culture Economy Entertainment Sports Other sections Interesting Science Ecology SHOCKING Pula - the city now and Čempress Regionalov comment In vino veritas Gourmet and I Brga and the Valley of Gold Drops Music
LIFE seen as a game, and (ENO) gastronomy as a RINGIŠPIL taste, smell COLOR AND EXPERIENCE Life is beautiful, modeled on the Italian saying and titled film "La Vita e 'Bella" whose content is truly able to understand and use as a motor and driver life in all its fullness .... so I would describe the feelings vanity fair 2011 that I have for all that I love, says Doris Cerin islanders, MASTERCHEF and restaurant manager Peperoni from Porec who was a guest at the gourmet event-based meat boškarin at this year's 20th Th anniversary Vinistra the seaside pins. Doris Cerin islanders, known in culinary circles as Lady Pepper, as she says, is primarily a mother and wife, and after that everything else, women entrepreneurs, the head of the restaurant, culinary master and a true hedonist, vanity fair 2011 he likes to eat well and taste good wines. His passion is found right in the kitchen, which is materialized through years of work and sacrifice vanity fair 2011 and with great help and support their families. A member of the Croatian Culinary Federation and the Board of Directors of the Association of Istrian County chefs and culinary MASTERCHEF. So we decided to talk to Doris and reveal the secrets of her success. 1), brought you into their restaurants whiff of world cuisine, where these ideas? Travel the world for me means not only meet, but primarily to acquire new knowledge, and when it comes to gastronomy, then the range of possibilities expands and multiplies. When you come to me unknown and new location-city first you walk to the market, because it was right and the lifeblood of the place. Although my first teacher's vanity fair 2011 profession, cultural tourism is increasingly seen, and as a guest and as a host, the intangible cultural heritage of wine and food and territory according vanity fair 2011 to these criteria valorize destination. America delighted me talking about the restaurant industries, with their personal organization and functionality of the system, professionalism and perfection in detail in almost all segments. However, in the Old World products / foods still have the original taste, smell, color, and even irregular natural shapes and suit me even hearing when working in fell and the whole experience is totally different, especially me musicologist who looks at everything through art eyes and listens to music through ear. So it can be said that in Europe we can "experience" the food in all its fullness. Creativity course with innovative ideas certainly helps in the synthesis and assembly as well as the pairing of food to create new Pjat as the pinnacle of kerning Pjat and wine. 2), Where do you get inspiration for their culinary skills? Experimenting, tasting a, teach, read, follow trends and travel. Sometimes my new pjat inspires some famous people from the art circles, vanity fair 2011 these are mostly writers, musicians and visual artists, and sometimes combines the past with the present territory of the times, when it comes to Istria, and the results are fascinating. I love to create vanity fair 2011 new dishes and separate cultural events, theatrical premieres, or when a guest is abroad in the role of mentor. I love the fusion of tradition and modernity so that my Pjat smell in the kitchen of my grandmother and my mother, but more like a masterpiece with the tastes of the chemical laboratory. Although some well-known lines of world gastronomy do not use and do not recommend mixing fruits, vegetables with meat or fish in the same creation, I just love the carousel and play of colors on the plate. When you take the very strawberry for example you can not experience the same explosion of flavors like strawberry that when you connect with semi-hard goat cheese and mix it all together yet with salsicom vanity fair 2011 of dark chocolate and ground carob. So I created a symphony of flavors. I remember the same euphoria experienced using the same formula and when composing at the academy, where the unanimous melodies orkestralizacijom miracle occurs. I like to learn from the world's great names whose work I follow with zanimanjem.Oduvijek fascinated me Lidia Bastianich, puležanka which is in New York at the forefront of culinary professionals for decades. And of course, imagination is the most important vanity fair 2011 link in any creation, as well as in cooking. 3), What are the reactions of people who eat and try your kitchen? Reactions were il '
Home Politics Crime Culture Economy Entertainment Sports Other sections Interesting Science Ecology SHOCKING Pula - the city now and Čempress Regionalov comment In vino veritas Gourmet and I Brga and the Valley of Gold Drops Music
LIFE seen as a game, and (ENO) gastronomy as a RINGIŠPIL taste, smell COLOR AND EXPERIENCE Life is beautiful, modeled on the Italian saying and titled film "La Vita e 'Bella" whose content is truly able to understand and use as a motor and driver life in all its fullness .... so I would describe the feelings vanity fair 2011 that I have for all that I love, says Doris Cerin islanders, MASTERCHEF and restaurant manager Peperoni from Porec who was a guest at the gourmet event-based meat boškarin at this year's 20th Th anniversary Vinistra the seaside pins. Doris Cerin islanders, known in culinary circles as Lady Pepper, as she says, is primarily a mother and wife, and after that everything else, women entrepreneurs, the head of the restaurant, culinary master and a true hedonist, vanity fair 2011 he likes to eat well and taste good wines. His passion is found right in the kitchen, which is materialized through years of work and sacrifice vanity fair 2011 and with great help and support their families. A member of the Croatian Culinary Federation and the Board of Directors of the Association of Istrian County chefs and culinary MASTERCHEF. So we decided to talk to Doris and reveal the secrets of her success. 1), brought you into their restaurants whiff of world cuisine, where these ideas? Travel the world for me means not only meet, but primarily to acquire new knowledge, and when it comes to gastronomy, then the range of possibilities expands and multiplies. When you come to me unknown and new location-city first you walk to the market, because it was right and the lifeblood of the place. Although my first teacher's vanity fair 2011 profession, cultural tourism is increasingly seen, and as a guest and as a host, the intangible cultural heritage of wine and food and territory according vanity fair 2011 to these criteria valorize destination. America delighted me talking about the restaurant industries, with their personal organization and functionality of the system, professionalism and perfection in detail in almost all segments. However, in the Old World products / foods still have the original taste, smell, color, and even irregular natural shapes and suit me even hearing when working in fell and the whole experience is totally different, especially me musicologist who looks at everything through art eyes and listens to music through ear. So it can be said that in Europe we can "experience" the food in all its fullness. Creativity course with innovative ideas certainly helps in the synthesis and assembly as well as the pairing of food to create new Pjat as the pinnacle of kerning Pjat and wine. 2), Where do you get inspiration for their culinary skills? Experimenting, tasting a, teach, read, follow trends and travel. Sometimes my new pjat inspires some famous people from the art circles, vanity fair 2011 these are mostly writers, musicians and visual artists, and sometimes combines the past with the present territory of the times, when it comes to Istria, and the results are fascinating. I love to create vanity fair 2011 new dishes and separate cultural events, theatrical premieres, or when a guest is abroad in the role of mentor. I love the fusion of tradition and modernity so that my Pjat smell in the kitchen of my grandmother and my mother, but more like a masterpiece with the tastes of the chemical laboratory. Although some well-known lines of world gastronomy do not use and do not recommend mixing fruits, vegetables with meat or fish in the same creation, I just love the carousel and play of colors on the plate. When you take the very strawberry for example you can not experience the same explosion of flavors like strawberry that when you connect with semi-hard goat cheese and mix it all together yet with salsicom vanity fair 2011 of dark chocolate and ground carob. So I created a symphony of flavors. I remember the same euphoria experienced using the same formula and when composing at the academy, where the unanimous melodies orkestralizacijom miracle occurs. I like to learn from the world's great names whose work I follow with zanimanjem.Oduvijek fascinated me Lidia Bastianich, puležanka which is in New York at the forefront of culinary professionals for decades. And of course, imagination is the most important vanity fair 2011 link in any creation, as well as in cooking. 3), What are the reactions of people who eat and try your kitchen? Reactions were il '
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