IVY Bar

Художник 50 років створював лендарт-скульптуру в пустелі. Тепер її відкриють для всіх — Bird In Flight Художник 50 років створював лендарт-скульптуру в пустелі. Тепер її відкриють для всіх Новини 22 серпня 2022 Артем Черничко У пустелі штату Невада 2 вересня відкриють гі...

«Корзина для омаров» от люфтваффе Аварийные буи для сбитых над Ла-Маншем лётчиков спасли в годы Второй мировой войны десятки жизней немцев и британцев

Zhenya Mykhailenko It took me a while to figure out that I'm not exactly a restaurant chef. Having training in french and italian fine dining does look good on a resume. It also is a great school of life and craft. However thinking that your training identifies you as a chef is false. Working in a high-end steakhouse and having been exposed to everything that goes along with that type of fine dining in fact pushed me towards cooking simpler and more honest food if anything. I did choose to retain the same high standard work ethics and finnes which to me is always a good thing no matter what your profession is. I want to serve dishes that are simple, straight forward, tangible and comforting. A few ingredients thrown together each having its own edge be it the cooking technique, particularly high quality or rareness. Most of the time you have to eat with your hands and you might get dirty while you're at it but it should be worth it. But most important is the attitude and a degree of frivolity that a restaurant could never afford. There are people I don't consider worthy of eating my food but i want to be polite about it so the environment, the staff or how dishes are constructed is a way to filter out people in a civilized way.... I completely accept that I can be an ass sometimes. That's why most of the places I used to hang out in were shops and where we had a language barrier and about the same attitude you don't really need to explain.

:”A chef, a biker and a coder walk into a bar...” I’m still waiting for the punch line to this joke me and my buddies started.

If Freud was analyzing chefs he would never even get to the psycho-sexual theories considering the severity of trauma and stacks of self denial. Untangling of the cause and effect chain which brings a dishwasher to a bar at 2am after a 16 hour shift while knowing that 8am sharp he has to be back at work - could take lifetime.
He/she could be 20, 30 or 50 years old and ethnicity doesn’t really matter. Maria used to work as a chef in and now she could only score a dishwashing gig after moving to . Tony is 23 and his parole officer got him a sweet dishwashing job at a steakhouse after spending 3 years behind bars for theft. These two will be my bar buddies for the night. Sharing stories. Drinking to forget.