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00:00My viewers, I'm in the future that is because of their own
00:28I'm trying to get to learn a little bit about the first episode of the episode of the episode of the episode of the episode of the episode of the episode of The episode.
00:36Today our guest is a little bit from Varazdin, Petar Bojčkaj, however, good afternoon and good morning to our episode of the episode.
00:43Good morning, thank you for your time.
00:45First I have to ask you if you're not going to eat an interview or you have to eat a kukor in the胸?
00:50I honestly don't know.
00:53Did you know that you first time?
00:57First, I know we're critting them, but first time we're feeding them.
01:02I mentioned that you had to be aắm across the subject of the harvest.
01:07How does this taste do they do?
01:09And of course, it is also aость of the harvest, but it's nothing more frustrating.
01:14And I started to train you so it needs to be a lot larger than that.
01:19I heard from my own fácil division about that you have a great strength
01:22I think that you're looking for ultra quick for the whole rupture of the world.
01:27Is it a little bit like that?
01:29I don't know.
01:31I don't know.
01:32It's probably from my body.
01:35These are all the other stories.
01:38But it's good to be like that.
01:41You're in Varazdin.
01:43How are you in Varazdin?
01:46Yes, I'm very happy.
01:50The children are great.
01:52The trainer is great.
01:54The people in the club and around the club are great.
01:57They support us.
01:59We hope that we will make a good result.
02:02What we will talk about today is food.
02:06I have to ask you about Varazdin.
02:09Super.
02:10I'm here in Zagor, near Varazdin.
02:15The kitchen is great.
02:19You've spent a lot of clubs in your career.
02:23Maybe the most unknown area is the Cipars kitchen.
02:28The season in Paphos.
02:31I looked at the interview.
02:34The food is a lot of traditional food.
02:36It looks really interesting and nice.
02:39Yes.
02:40Yes.
02:41Yes.
02:42Yes.
02:43Yes.
02:44Yes.
02:45Yes.
02:46Yes.
02:47Yes.
02:48Yes.
02:49Yes.
02:50Yes.
02:51Yes.
02:52Yes.
02:53Yes.
02:54Yes.
02:55Yes.
02:56Yes.
02:57Yes.
02:58Yes.
02:59Yes.
03:00Yes.
03:01Yes.
03:02Yes.
03:03Yes.
03:04Yes.
03:05Yes.
03:06Yes.
03:07Yes.
03:08It is their traditional food.
03:09It is excellent.
03:10Whoever goes there, I would recommend it.
03:12Does anyone have to sleep at home?
03:14Do you like to cook at all?
03:19No, I don't know the basics, but mainly the women.
03:26How was the practice of the Jalovnika before the Jalovnika?
03:41No, it's usually a Swedish stove, but you can see what's best.
03:49There was a nutritionist who told us what would be the best,
03:55so we tried it.
03:58But at the end of the day, it's like you can see what's fine and how much you want.
04:05In general, it's usually the day of the Jalovnika.
04:11How do you have practice of the Jalovnika?
04:13Yes, I think I have a lot of cases.
04:19It's always the same.
04:21You've already been trained to do that.
04:23You've got a lot of food.
04:25You have a lot of food.
04:27I've got a lot of food.
04:29We've got a lot of food.
04:31We don't have anything to do with the Jalovnika.
04:33How are everyone doing?
04:35Do you have a lot of food?
04:37I have a pizza.
04:39Pizza is the best food for the Jalovnika.
04:41Let's try to get a little bit of food.
04:43Look at this.
04:44Look at this.
04:45Look at this.
04:46Look at this.
04:47You've got it.
04:48There's no time.
04:49We can see it.
04:50I can see it.
04:51Let's see the girl.
04:52But at all.
04:53There's no time.
04:55It's the one that's having to do it.
04:57I think I'm going to get a little bit over.
04:59This man is up and over.
05:01No, I know it's all the clubs that you're living out here.
05:06Is there maybe a club where the pre-food regime was the most dangerous?
05:11At PAF, it was because the club has its own kitchen and you can have something to eat,
05:18as well as in Dynamo, because it's two big clubs and two professional clubs
05:25that don't allow them to have a club kitchen.
05:30Of course, it's not only about food, but about the opportunities
05:38where they can protect themselves, because it's a big luxury.
05:43I really think that in Dynamo and PAF, it was the most dangerous thing.
05:50How was the practice? I know that in some clubs, they know the team,
05:55the coaches and so on. Is it going to be possible?
05:59Yes. In Dynamo, it was the most dangerous thing.
06:04Because we were all at the stadium.
06:07It depends on whether there is one or two training.
06:11Sometimes we could stay there for the whole day.
06:14Tomorrow, we have a drink.
06:16Then, we go to the club cafe.
06:20The cafe is like a group.
06:23After the training, we have a cup of coffee.
06:29Everything is in the conversation with the trainers.
06:32It depends on whether there is another training.
06:34Then, we stayed at the club in the day.
06:37If not, everyone is home every day.
06:42It depends on whether there is a new practice.
06:44Is it a new practice right now?
06:46I know when the trainers are changing their practice right now.
06:51Is it a new practice right now?
06:52Is it a new practice right now?
06:54Did you make sure that if you were a new practice,
06:56you would have changed your practice right now?
06:58Italian practice?
07:00Yes, more than that. It was all in the same direction with the trainers.
07:07But when Kanavaro came in, with his experience and playing in other clubs,
07:21he changed a lot more than the other trainers.
07:32It was very strange, but in the other hand it was maybe ok.
07:40How are you feeling when the trainer gave you the freedom
07:44or when the trainer gave you the right hand to be more disciplined?
07:49I'm sure I would like the freedom,
07:54but in this sense, on a professional level,
07:58we need to keep it safe and respect what they say
08:03that it would be good for us.
08:05First of all, I think that the beginning of luck is better than mine.
08:11You can see how much of mine is better at the kitchen.
08:14I think that it's time to go try it and go to another place.
08:18Maybe, we can go.
08:21First of all, we said that we will try the cruiser,
08:24but we said that we have to see who will pay for the rest.
08:28We have to go to the floor, we have to move on to the floor,
08:33so you can go to the floor,
08:35and then I will get to the floor,
08:36while I will get to the floor with the floor.
08:37Yes, that's possible.
08:38Yes, you can.
08:39I think you have a lot of fun in your career.
08:43Do you have any of them that you are the most loving?
08:49Yes, I have a little bit more.
08:52First of all, I think that's the first one against PSV,
08:55the second one against Rangers in Glasgow,
09:02and maybe another one against the Dinom,
09:08against Milan in San Siro.
09:11I think that the players, for example,
09:15when we talk about the game against PSV,
09:20the player, the player,
09:22how did you feel after that?
09:24I think that I can't explain how we felt,
09:29how I felt first of all,
09:31and then the rest of my players,
09:33the players, the players,
09:34the players,
09:35the players,
09:36because I think that it was one of,
09:37if not, the biggest club winners in the history,
09:40and I think that it was a wonderful feeling,
09:46and we were really happy to do it.
09:49We were really happy to do it.
09:50Another big game,
09:52another big game,
09:53another big game,
09:54and I think that's the...
09:55...
09:56...
09:58...
09:59...
10:00...
10:01I think you've got a goal in the 90s and you've got a goal in the 120s
10:05against Vodoglimta when Dinamo plays in the League of Prvaka.
10:11Do you want to pick up who is the best goal type against Vodoglimta or PSO?
10:16I think that's the same question.
10:21I really don't know.
10:30I think that against PSOA is the best goal.
10:34That's why one so-called small club has won such a gigant in that moment
10:44where we didn't think about it.
10:46We showed that then we won something bigger.
10:53And in the end, unfortunately, we won the playoff,
10:57but I think that we won the PSOA against PSOA as the best.
11:02And I think that's the best goal.
11:04I think that's the best goal.
11:06I think that's the best goal.
11:08Was there a special training for that?
11:12No, I just started it.
11:15I started it just from myself.
11:18I don't know what to say.
11:20I started it just from myself.
11:22It's just from the end.
11:24And, of course, I started playing with that.
11:26I was a master for my master.
11:29That's the way I learned.
11:31And, of course, I started playing with that.
11:35I started playing with that at all.
11:36And I started playing with that goal.
11:38which is the most important thing for him.
11:40Without golfing, nothing is important.
11:42So, I think that...
11:46I think that...
11:47I think that...
11:48I think that...
11:49I think that was one season,
11:51I think that was 2017.
11:53At the top,
11:54I think that you have to do
11:56with golfing,
11:57even in Europe?
11:58Yes,
11:59I think that I think that
12:00I think that I have to do
12:01eight or nine
12:03in one season.
12:06That was great.
12:09One of my, I don't know,
12:11ten or twelve goals
12:13in the entire season,
12:14with the Cup,
12:15with the Europe,
12:17with the H&L,
12:19that was great
12:21and very happy.
12:24I think that I hope
12:26the players of the Varaždin
12:28will be there soon
12:30if the left won't be there.
12:32Yes,
12:34and I hope
12:36that I will be healthy,
12:37and that I will be able
12:38to support the team.
12:39I have been
12:40three attempts,
12:42good,
12:43healthy,
12:44I have been through all the preparation
12:45and everything,
12:46but, of course,
12:47from a big effort,
12:49I don't know
12:51anything
12:52from what extent
12:53I have happened to
12:55this small hole,
12:56but, thank God,
12:57I started to train again
12:59and I hope
13:00that I will be
13:01soon
13:02and that I will be able
13:03to help the team.
13:04that's the one
13:05that's the one
13:06because
13:07you are
13:08very happy
13:09because
13:11they should also
13:12love you
13:13to speak
13:14at the time,
13:15and they do
13:16like me.
13:17I like that.
13:18I like that,
13:19because
13:20I just called
13:21that
13:23I like the
13:23that
13:24that
13:25is
13:26really
13:27used to
13:28know
13:29that
13:30I like it
13:31Now, when I talk about mnogometašs, I often remember their modern style.
13:40Usually, when I'm gathering representatives, first I'm gathering members.
13:45How do you think about our representatives?
13:48How do you think about it? Do you think about it?
13:51I think about it.
13:53I think about it. I think about it.
13:59I think about it.
14:02If you say that it's not like that, I think it's not really true.
14:09Of course, there are many players, people who know themselves, and all that stuff.
14:18But always, I think about it.
14:23So, I think about it.
14:25I think about it.
14:27I think about it.
14:29Is it not?
14:30Is it possible?
14:31And then, when I get the correct answer, I'm going to go to the end of the world.
14:36It's a very different place.
14:38Exactly.
14:39You've got to go to the end of the world.
14:49Yes, I was known as 12 years ago. My number is my whole career, where I came from when I started to play a lot.
15:04I was looking for a number of 12 years, I was looking for a number of 12 years ago.
15:11We came to this idea that it would be good to create a brand with minimalist style,
15:22and that it would have a little bit of a background.
15:26That it was not something that it was my career, and we made it as a brand.
15:32Where are you ideas for design?
15:34I saw you on my mother, and you have a teta Lažu,
15:38and I was thinking about design.
15:41I can't believe it, I can't believe it.
15:46I was thinking about it,
15:48and I have a couple of mothers.
15:51There are some motivation,
15:54some motivation,
15:56some things that are true in life.
16:00And that I have lived in life.
16:03and everything is like that.
16:05So, I think that it is a good thing.
16:10People are very happy.
16:12It is the most important thing in the end of the day.
16:15Pero,
16:16there are a lot of stories.
16:18Put your hand up and pay your hand up.
16:21I think that I'm going to pay for that.
16:23I think that I'm going to pay for that.
16:24And you can't pay for that.
16:25Yeah.
16:28I'm a guest.
16:29You were a guest.
16:30You were a guest.
16:32But you have already said that I was going to pay for that.
16:34You're going to pay for that.
16:36That's not the best time for your hand.
16:37You were going to pay for that.
16:39when you were a little, traditional, and a little bit?
16:43Yes, it was always a juhica.
16:46We usually had time to eat.
16:51But juhica, of course, a lot of meat,
16:57and there was a lot of krumpe and everything.
17:01So it was a good restaurant, but we didn't have time to eat.
17:07You don't have time to eat Zagors, do you like to eat?
17:14No, you don't have time to eat them.
17:18I love them, I love them.
17:20For the food, what are the best options for you?
17:24No, it's important, only to eat them,
17:27because of the time I was born, I know for them,
17:32and I eat everything.
17:36Your wife is from Osijeka.
17:39Yes.
17:40How is your kitchen at home?
17:42Is it at home Slavonska or Zagorska?
17:47It's a bit more Slavonska, not Zagorska.
17:52We have a home in Slovakia, and there is a Slavonska.
17:57In Slovakia, you don't have to eat kulen.
18:01Do you like kulen?
18:03I like it and I eat them.
18:05Did you learn how to make kulen?
18:08Do you want to show us?
18:11Do you learn how to make kulen?
18:13No, they are not.
18:15They are always someone else to eat,
18:18and I am the one who eats.
18:20You didn't show you how to make kulen?
18:23No, I didn't.
18:25What is your favorite Slavonska?
18:31I think I'm a chef.
18:33It's one of the best food they make.
18:37What is your wife?
18:39What is the best food they make?
18:41What is the best food they make?
18:45It's definitely food.
18:47It's full food.
18:49It's perfect.
18:53Everything else is normal food.
18:57We love to eat it.
19:00Children?
19:02Children, everything.
19:04They don't have any food.
19:08They eat everything.
19:10They eat everything.
19:12I think it's the most important thing.
19:15They eat everything different.
19:17They love the Zagorsk and Slavonsk.
19:20It depends on where they are.
19:22They eat.
19:23They are friendly.
19:24Yes.
19:25Maria has a lot of questions.
19:27Let me try the dishes.
19:29Who will you first?
19:31I don't know if you want to eat it.
19:45I don't know if you want to eat it.
19:47I don't know if you want to eat it.
19:49I don't know if you want to eat it.
20:05So, is it somewhere better?
20:07Yes.
20:08Is it at home?
20:10At home?
20:11At home.
20:12There is no home?
20:13No, there is nothing special.
20:19Okay, when we go to Radova, we go to Strukhle,
20:24the Strukhle is going to go to Strukhle.
20:26Yes.
20:27Yes.
20:28Just to get rid of it,
20:31because you have lost it before.
20:34You don't forget it, we have it documented.
20:37It's agreed.
20:39Here, the production is cut.
20:43Cooland, we don't have to.
20:44You can try to see if there are better Strukhle
20:47or if there are more Strukhle.
20:49Cooland, today.
20:50It's better than before we go to the hand.
20:54You're in theamus.
21:02No!
21:04I don't want to get rid of my equipment.
21:09Time for us to finish up with this.
21:11Thank you very much for being with our first episode,
21:13in our first episode of Van Kadra.
21:16Thank you very much for calling me.
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