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How to cook the world's best chefs.
Paul Bocuse (Paul Bocuse) - a legend in the world of art restoratorskogo. In his institute, he imparts knowledge and teaches us to love the profession of a new generation of chefs, sommeliers and meters.
Will be 42 photos.
Students are ready to serve the guests tables.
Institute (aka restaurant) Paul Bocuse.
Kitchen.
Kitchen.
Institute of Culinary outside. This 19th-century castle.
A student with a tray welcomes visitors at the open day.
Last check all utensils.
Tableware.
Preparing for the guests.
It looks like an ordinary lesson.
Exercise Poultry.
A student with a tray of coffee.
Perfectly clean glasses. Each vessel is designed for a different drink. It has taught the first lesson
In France, champagne is poured into special glasses. So drink retains its taste longer than most.
Chef and teacher rolled into one gives a master class.
Students prepare a cheese plate.
Ready meals once carried into the hall.
Preparing the next meal.
It's time to start hot ...
... And dessert.
Here, everyone is engaged in the business, everything takes place under the supervision of the master.
The dish is decorated before serving.
#.
You can make the hall.
Wine, too, need to open properly. Students watch this carefully.
Asian students use electronic translator.
While some prepared, others are waiting.
The photos on the memory.
Before dinner you can relax a bit.
Cooking vegetables. The dish resembles a ratatouille.
Vegetables with lamb prepared.
It turns out not all and not immediately.
Vegetables with meat of wild boar.
Clean onions and do not cry.
Refined French pastries.
Chef gives instructions to students.
Carefully watch how to make cakes correctly.
And now themselves begin to roll out the dough.
Add the stuffing.
Cut into portions.
Almost done.
Lesson servings.
Portrait of French chef Paul Bocuse at the official opening of the Institute of Restaurateurs in Lyon. The Institute was founded in 2004, is preparing specialists in all types of culinary arts and restoratorskogo case. There is studying 450 students from 37 countries.
Source:
Will be 42 photos.
Students are ready to serve the guests tables.
Institute (aka restaurant) Paul Bocuse.
Kitchen.
Kitchen.
Institute of Culinary outside. This 19th-century castle.
A student with a tray welcomes visitors at the open day.
Last check all utensils.
Tableware.
Preparing for the guests.
It looks like an ordinary lesson.
Exercise Poultry.
A student with a tray of coffee.
Perfectly clean glasses. Each vessel is designed for a different drink. It has taught the first lesson
In France, champagne is poured into special glasses. So drink retains its taste longer than most.
Chef and teacher rolled into one gives a master class.
Students prepare a cheese plate.
Ready meals once carried into the hall.
Preparing the next meal.
It's time to start hot ...
... And dessert.
Here, everyone is engaged in the business, everything takes place under the supervision of the master.
The dish is decorated before serving.
#.
You can make the hall.
Wine, too, need to open properly. Students watch this carefully.
Asian students use electronic translator.
While some prepared, others are waiting.
The photos on the memory.
Before dinner you can relax a bit.
Cooking vegetables. The dish resembles a ratatouille.
Vegetables with lamb prepared.
It turns out not all and not immediately.
Vegetables with meat of wild boar.
Clean onions and do not cry.
Refined French pastries.
Chef gives instructions to students.
Carefully watch how to make cakes correctly.
And now themselves begin to roll out the dough.
Add the stuffing.
Cut into portions.
Almost done.
Lesson servings.
Portrait of French chef Paul Bocuse at the official opening of the Institute of Restaurateurs in Lyon. The Institute was founded in 2004, is preparing specialists in all types of culinary arts and restoratorskogo case. There is studying 450 students from 37 countries.
Source:
