About them gather gossip, watching their lives and are proud of familiarity with them. It seems that these people have always been so. However, generally, to achieve the goal, we have to work hard for years. This illustrates woodside deli the way of life known in Khmelnitsky Chef, managing the restaurant "South Gate" and "Restaurant Spiegel" Artem Blauty. With his light hand in our town there were institutions woodside deli that may be not only an example of Ukrainian and European cuisine, but the restaurant culture in general. Proof of this is award "People's Brand 2013" in the category "Kitchen," which recently won the "Restaurant Spiegel".
- Artem Viktorovich, we all kind of childhood. What was your influence and whether it is for you now? - I was born in Smotrych Dunayevets'kyi area. His father was a soldier, woodside deli and all my childhood passed in endless crossings. We lived in the Ternopil region and the Urals, and in Germany. And then came back to Ukraine. My mother, though by profession and was a seamstress, but while working as a cook. She loved and knew how to cook. In celebration table in our house is always "prohynavsya" from different specialties, so all gladly come for a visit. woodside deli Another childhood I clearly understood that tasty, and what not. Most of all I liked the sweet pastries. I remember how once at Easter my mother and grandmother baked 18 cakes, which regaled woodside deli all of our big family! This may have played a role in my professional development. I do believe that gastronomic and taste preferences are formed in humans and are laid in childhood.
- Where did you learn, what are the profession? And in general, how about learning? woodside deli - Specialty I - cook, Kamenetz-Podolsk graduated from vocational school. The train had a very positive attitude. Moreover, I am still learning. Ends Khmelnitsky polytechnic college faculty "Production, Management," and do not intend to stop there, I will get a higher education. Rather, enter into cooperative Khmelnitsky Trade and Economic Institute. In them there is a new specialty for hoteliers and restaurateurs.
- And what was your first job? When decided to do the restaurant business? - While still a student moonlighting as a waiter and assistant chef and finally "dopratsyuvavsya" to cook. I had to be a builder and businessman. I even let some time cooking magazine "Kankase." Try your hand as a restaurateur I had a chance five years ago when opened "South Gate". Since then I can not imagine that could work in some other field.
- To be successful, do you think that should be more - knowledge or talent? - Everyone has talent, but only in combination with the knowledge it could give some result. The greater knowledge you have, the more developed your talent, and thus, the more successful woodside deli you can become.
- In Ukraine, there is a perception that no wealthy person does not have amassed his fortune honestly. You can deny it? - Yes, I can. If a person is focused, hardworking and she has a good team, her business flourish and material well-being around the corner. Previously, woodside deli I also often thought about whether you can without significant start-up capital and influential connections succeed, but eventually woodside deli became convinced that it is quite possible to do.
- Do you consider yourself a good restaurateur? - Not yet. We are only beginning to develop, so to speak, learning to be a restaurateur. So, now we have two projects that are working successfully. However, this is only the beginning, in fact, a successful start.
- Now the popular restaurant having his "face" kind of flavor. Opening "restaurant Spiegel" - a fad or business intuition? - "Restaurant Spiegel" - a living example of how smoothly and well worked team. At first we were hesitant, but then realized that the house has a history and this has already started to build. There have been, and business insight, and skilled teamwork. We quickly opened - four months decided on the concept and made repairs.
- You stern leader? - Probably so. But I'm more picky than severe. No wonder, as raised in a military family. You must respect their people, many of them communicate and interact. Perhaps it is because of the staff with me from the beginning.
- Your restaurants within a short period became uncommon popularity. How was this achieved? - The main secret is that you surrounded by people with whom you are comfortable working. I was lucky enough to form excellent professional team of chefs and waiters. I am convinced that half percent success woodside deli depends precisely on the restaurant qualified personnel. All must work in concert - from the owner, ending woodside deli cleaner. Recently, I almost radically changed woodside deli the approach to Cooks
