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Кошмари В Кухнята 7 Епизод 6 (2026)
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TVTranscript
00:00:00In this evening, in the kitchen, you will see
00:00:02If you have to evaluate the kitchen, I'll give you 10
00:00:06Look at this, how do you do it?
00:00:09This is not good, this is not good
00:00:11It's a bad thing
00:00:13And here there is a mistake
00:00:16Manchev is a hater
00:00:17Because it's so much easier
00:00:19And the taste, where is it?
00:00:20Please, Chef Manchev, please
00:00:22It's a return
00:00:23Cherry tomato, with an apple
00:00:25Yes, yes, yes
00:00:26This is only imitation
00:00:40Iliana and Finzi, as all call them
00:00:42Hlebarat Serafim, choose from the home
00:00:44For your family and business
00:00:47Without any harm
00:00:48And while it is difficult
00:00:50In the small town of Dunavsky,
00:00:52It's possible to say,
00:00:53That two of them have created a dream
00:00:56In the far 2000 years
00:00:58I made a bread bread
00:01:00And the lakumiya for my job
00:01:02It has always been helped me to develop
00:01:04And to develop
00:01:04And to develop
00:01:05And to develop
00:01:06And to develop
00:01:06And a little before 2015,
00:01:13And to develop
00:01:21And to develop
00:01:33And to develop
00:01:36This is the emblematic
00:01:38Good evening.
00:01:40Good evening.
00:01:41Are you in a reservation?
00:01:42No?
00:01:43Yes, I am.
00:01:45Good evening.
00:01:47Good evening.
00:01:49The person in the moment is 80 people.
00:01:54In the kitchen there are 6 people.
00:01:564 people in the kitchen.
00:01:58Cessna, where are you?
00:02:00Cessna.
00:02:01Two helpers in the kitchen.
00:02:03Special.
00:02:03And two pizzeria.
00:02:05This is the person who taught me how to cook.
00:02:09I'm 14 years old in the kitchen.
00:02:12This helped me to cook.
00:02:13I'm very happy because I gave him a gift for him.
00:02:17She taught me how to cook.
00:02:19This is the kitchen.
00:02:20We help each other.
00:02:22We want to help each other.
00:02:24I want to help each other.
00:02:25I want to help each other.
00:02:27I want to help each other.
00:02:31I want to help each other.
00:02:32I'm Maria.
00:02:33We work here as a hygienist.
00:02:35Where do you want?
00:02:37I'm doing it.
00:02:38I'm done.
00:02:39I'm doing it.
00:02:41I'm doing it.
00:02:42I'm doing it.
00:02:44I'm doing it.
00:02:46I'm happy.
00:02:48I'm doing it.
00:02:48I'm doing it.
00:02:49I'm doing it.
00:02:50I'll have to try it.
00:02:52The communication between the service and the cookers and the pizzerians,
00:02:58because all of them are on different floors,
00:02:59is a system with the kitchen print and so on.
00:03:04I took a hand and I marked it.
00:03:06The ovens the mark and they go to the kitchen,
00:03:11which is for the kitchen, which is for the pizzerians.
00:03:14The chicken, the pizzerians, the pizzerians,
00:03:17and a pizza pepperoni,
00:03:19with sweet sauce.
00:03:21The mark is chosen.
00:03:23The soup with sweet sauce is marked in the kitchen,
00:03:26and the pizzerians and the pizzerians are in the kitchen.
00:03:29The communication between the pizzerians are on the phone.
00:03:33If we have any problems with the phone,
00:03:34then we go to the phone,
00:03:36and we go to the phone and we go to the phone and we go to the phone.
00:03:39The day we feel about 10 times.
00:03:43The phone is on the pizzerians.
00:03:46The phone is on the pizzerians.
00:03:46When we decided that the kitchen will be on the 1st floor,
00:03:50and the kitchen is on the 3rd floor,
00:03:52we had to figure out how the stock is going to the store,
00:03:55how the customers will come to the service.
00:03:58And that's why we made an asus.
00:04:01We made an asus from the kitchen.
00:04:02after we put the mark on the mark,
00:04:04and they are asking the instructions.
00:04:10We then go to the other side and we go to the other side.
00:04:11We are the first-woman and we keep our hands together.
00:04:13We then use to work!
00:04:14We begin from nothing, we go into something,
00:04:17we go back and then go back, then we go back and on the other side.
00:04:20As it is, we go back to the next floor.
00:04:21Thanks for the mitchse.
00:04:22Okay, good!
00:04:23Better for a little bit,
00:04:24just to give the paper.
00:04:25What?
00:04:26Go on.
00:04:27No, I'm not!
00:04:28Better for a little bit.
00:04:29Very little.
00:04:30For me in 2015, the main idea was that we had fish fish.
00:04:35But we decided to have some salads, some ingredients.
00:04:42I don't know how much are the ingredients, but I know that I have many.
00:04:4612, 13 kinds of salads, 15 kinds of desserts,
00:04:51about 10 kinds of desserts and the pizzas, which are about 22.
00:04:56And in a moment, the book is read on...
00:05:00About 80 things.
00:05:02If you don't know exactly how many things you offer,
00:05:05we know a person who has chosen a person.
00:05:08It's called Ivan Manchev.
00:05:11Classic!
00:05:19If I have to evaluate the kitchen and the food in our house,
00:05:24I would give 10.
00:05:26It's interesting to see how many things are done by Chef Manchev.
00:05:33What did you say?
00:05:34I'm surprised to see the plate,
00:05:35when I'm the one-on-one, the one-on-one, the one-on-one.
00:05:38The one-on-one with soy sauce.
00:05:40My favorite taste is the one-on-one.
00:05:42My favorite taste is the one-on-one.
00:05:44It's a little bit of a tongue and a tongue.
00:05:55I'm the one-on-one.
00:06:03My family and the staff like this.
00:06:07They like the food and the staff like this,
00:06:07that they would like to ask for their favorite food.
00:06:11Shef Manchev should be eating chicken.
00:06:13This is not enough for us.
00:06:16We don't have anything that is not delicious.
00:06:19We don't have anything that is made like this.
00:06:21We don't have a moment.
00:06:23We don't have a moment.
00:06:24We don't have everything.
00:06:28We don't have anything to eat.
00:06:31We don't have anything to eat.
00:06:34We don't have anything to eat.
00:06:36We don't have anything to eat.
00:06:37We don't have anything to eat.
00:06:38We don't have anything to eat.
00:06:39Who will tell us?
00:06:40Chef Manchev, of course.
00:06:42When he has a problem,
00:06:43he has a problem.
00:06:46Dear viewers,
00:06:48what you see,
00:06:49it means that the ghosts are close.
00:06:51They are located in a town
00:06:53with the previous skin,
00:06:55but not its potential.
00:06:57They came to the pizzeria in Finci,
00:07:00which is probably the most famous owner of the land.
00:07:03And to her,
00:07:05Dunavat Sinei.
00:07:08There was a problem in the whole collective.
00:07:12I admit that...
00:07:14We're waiting for Chef Manchev to come.
00:07:16If he comes, yes.
00:07:17He will come.
00:07:17But when?
00:07:18I hope that they will help us.
00:07:21all are so close.
00:07:26Good morning.
00:07:27Good morning.
00:07:28How are you doing?
00:07:29I'm very nice.
00:07:30Where are Finci?
00:07:31Somewhere in the area.
00:07:33Where are you?
00:07:34There.
00:07:35Where is the kitchen?
00:07:38Where is the kitchen?
00:07:39Where is the kitchen?
00:07:48Where are the servitors?
00:07:48I'm a fancier.
00:07:49While the servitors are on a short run,
00:07:53for their short run,
00:07:55they are also their own.
00:07:57Good morning!
00:07:58Good morning!
00:07:59Good morning!
00:08:00Good morning!
00:08:00Good morning!
00:08:00Good morning!
00:08:01For us, very nice to see you.
00:08:02Good morning!
00:08:03I was very happy to see you.
00:08:04I was really expecting you to see you.
00:08:09I was so surprised.
00:08:11Look, look, look,
00:08:13I'm so tired.
00:08:13But I'm so tired.
00:08:16Okay, I'm so tired.
00:08:17How old are you on the other side?
00:08:1910 years ago.
00:08:21Oh, that's a serious experience.
00:08:22Who made the menu?
00:08:24It's a snack.
00:08:24I'm so tired.
00:08:26Do you want to see you with something from your menu,
00:08:28which is the best, which is the best,
00:08:29which is the best?
00:08:30So, the fish are at our top.
00:08:33I was prepared for an attack from Chef Manchev.
00:08:39Right, Finci. Right.
00:08:41The attack begins.
00:08:42Tell me.
00:08:44This is your menu?
00:08:45Yes.
00:08:45The man's in there.
00:08:47The one left here.
00:08:48The one left here.
00:08:48It's a dollar, the one left here.
00:08:50The one left here.
00:08:51The half left here.
00:08:51How much of this menu?
00:08:53Yes, it's more than the other.
00:08:54Do you have to find out?
00:08:55Yes, it's more than the other.
00:08:57What do you do?
00:08:58Yes, it's more than the other.
00:09:02I have enough to have a cup of water.
00:09:03I have a cup of water.
00:09:05I saw him in the way he was speaking.
00:09:10I asked him.
00:09:12I asked him.
00:09:13I asked him a little bit.
00:09:15I asked him a little bit.
00:09:18Yes, it was normal.
00:09:19One, two, three, four.
00:09:21I have a cup of water.
00:09:22I have a cup of water.
00:09:24Every time I hope I have to get out of it with a nice menu,
00:09:27in which there is a hero in it,
00:09:30but all of a sudden,
00:09:32all of a sudden,
00:09:33when Chef Manchev is in the first floor,
00:09:35on the third floor in the kitchen,
00:09:37I know what I'm eating.
00:09:40It's a chicken breast.
00:09:42Or a speciality.
00:09:45Or a speciality.
00:09:46The first pizza,
00:09:48which I see in your menu,
00:09:49is a lafinko.
00:09:50Yes, it's a speciality.
00:09:52Okay, give me one.
00:09:54A lafinko.
00:09:54Okay, Antonio.
00:09:55Okay,ffen they're two.
00:09:56Of course.
00:09:57That's because I'm Neden that eu Venka!
00:09:59That's for sure.
00:10:00That's why it's cooked over to 100 feet from Duneo.
00:10:03Cut,ذ?
00:10:04Today's's must be done!
00:10:06That's correct.
00:10:06People are done on the menu for the Au Basics.
00:10:08Today, we are totally worth the inference,
00:10:12that's what I want for some of my dreams.
00:10:12No take me.
00:10:13Yes, sir.
00:10:14I'll get at the foot right now,
00:10:14if not a loose problem for me,
00:10:17but we call it,
00:10:18maybe?
00:10:19To be a lobster sausage.
00:10:21So a lobsterneck・ Mrs.
00:10:22There we go?
00:10:22No esper幸VI uses.
00:10:22Lets do not get engineered totally inowser on the counter.
00:10:23Yes.
00:10:24Okay, let's go see the reason why you are going to go.
00:10:28From the coldest parts, I want a tongue, a tongue and a red.
00:10:33They are very nice.
00:10:35They are very nice.
00:10:37They are very nice.
00:10:38Let's go.
00:10:41Carbonara.
00:10:42How do you make it?
00:10:44What do you make?
00:10:46How do you make it?
00:10:47I have a topeno-sir.
00:10:49It has a topeno-sir, not a 추천.
00:10:50I have a topeno-sir.
00:10:52I have a topeno-sir.
00:10:54I have a topeno-sir.
00:10:56I do not wanna see it.
00:10:59I have a topeno-sir.
00:11:03We have a topeno-sir.
00:11:04We have a topeno-sir.
00:11:08How have we make it?
00:11:10A barrel-sir.
00:11:12The top.
00:11:15What do I have a topeno-sir.
00:11:19Mayko, Svetle, how do you get this message to the kitchen?
00:11:26Now I'm going to mark it.
00:11:27Now I'm going to mark it.
00:11:30They'll let me go to the kitchen with the sanzior.
00:11:33Yes.
00:11:33Then I'll give you a good menu.
00:11:35I'm going to encourage the things.
00:11:36Svetle, it's going.
00:11:38I'm going to prepare the party.
00:11:41Look at the clock.
00:11:42In the moment it's 6,5.
00:11:45Svetle, it's a week of lunch.
00:11:47What is the expiration?
00:11:49Svetle, it's a week after Chef Manchev,
00:11:52but the kitchen is the first time to prepare a difficult day.
00:11:56Sakembe, corn, salad, pate, jane, rose, tomatoes, risotto,
00:12:00and yellows.
00:12:01Plus salad.
00:12:04This menu contains 120 things
00:12:08and I believe how people do this kitchen.
00:12:11But it's a week after 40, they're gonna get it balanced.
00:12:138.
00:12:14I'll do it.
00:12:17I know.
00:12:18So, you'll need to go for the soup.
00:12:21These are now.
00:12:26Yes, Chef Manchev?
00:12:27I'll give up a few more.
00:12:28I'll try 10 or 15.
00:12:29I do not try it all.
00:12:32I do not try it again.
00:12:32I'm sure not, I'll try it again.
00:12:34I know it's a road.
00:12:35I'll try it again.
00:12:35By one time.
00:12:36I'll try it again.
00:12:38I'll try it again.
00:12:39I'll try it again.
00:12:49You can't eat it.
00:12:52You can eat it.
00:12:54Do you want to eat it?
00:12:55How is it?
00:12:55I don't expect to start the whole cup of cheese and the oz.
00:13:01He always begins to start the whole thing.
00:13:04What should I do?
00:13:05You don't want to eat it.
00:13:06You don't want to eat it.
00:13:08You don't want to eat it.
00:13:10You don't want to eat it.
00:13:10There is a cup of tea.
00:13:14And so, more than the light, Chef Manchev is a bill for the show.
00:13:19Chef Manchev says that you don't have to get rid of the food.
00:13:23It's a message that you get rid of the kitchen.
00:13:26The alternative to the phone is a bad choice.
00:13:29And for Chef Manchev is not allowed to be the client.
00:13:33I don't think so.
00:13:34You're not allowed to eat it.
00:13:36You can do it.
00:13:37I'll take a drink.
00:13:38You're not a bad choice.
00:13:40You're a bad choice.
00:13:41You're a bad choice.
00:13:42You are a bad choice.
00:13:44You're a bad choice.
00:13:44You don't want to find anything.
00:13:46What do you think? I don't want to find any money.
00:13:49Take one of the sweet onions and green onions.
00:13:54Light!
00:13:56Good light.
00:13:57It wasn't right.
00:13:59Do the people have lunches in the kitchen?
00:14:02They have.
00:14:02Why don't you raise the chicken be like the people?
00:14:05I just made another chicken be and put it for him.
00:14:09I'll bring it back.
00:14:12I'll buy it back.
00:14:13I'll bring it back to my bed, just to the kitchen.
00:14:14I'll keep it back.
00:14:14I'll bring it back.
00:14:16I'll bring it back, because the sugar is fresh.
00:14:21It's a good thing.
00:14:22I'll be eating the chicken be.
00:14:24I don't know what it is.
00:14:27It's good, but it's good.
00:14:30It's not delicious.
00:14:31The chicken is red, green, green, yellow.
00:14:34It's green.
00:14:37It's better to try to write them.
00:14:38It was strange that I had to write them.
00:14:40And on the other hand it's not delicious.
00:14:43And the tomato is not delicious.
00:14:45Because it's not a season.
00:14:47Yes.
00:14:48Yes, we have to do it.
00:14:49We have to make it.
00:14:51We have to be ideal.
00:14:52I'm going to put it in the way.
00:14:54I'm going to make it more and more.
00:14:56It's interesting.
00:14:58The wine, the shizzle, the wine, the red, the garlic, the garlic, the garlic.
00:15:03Yes.
00:15:04What is this risotto?
00:15:05What is this risotto?
00:15:06It's like a kuskus.
00:15:08No, it's a kuskus.
00:15:08It's a kuskus.
00:15:09It's a kuskus.
00:15:12And it's a kuskus.
00:15:14It's a kuskus.
00:15:15It's not a risotto.
00:15:19We're going to make risotto.
00:15:21It's a risotto.
00:15:23But it's not a risotto.
00:15:25And it's not a smith.
00:15:26Are you sure to make it as it is prepared?
00:15:29Look, look, look.
00:15:32It's a gus.
00:15:33It's a gus.
00:15:34It's a gus.
00:15:36Yes, yes.
00:15:37And the brown fruits are out of the freezer and the gus.
00:15:39It's a bad mother.
00:15:41It's the only thing we do with the green fruits.
00:15:44We're working with green fruits.
00:15:44It's another thing.
00:15:46No.
00:15:48We're going to see that work.
00:15:50These are combined green greens.
00:15:54Yes, exactly. And finally, we have some green greens.
00:15:58And there are some green greens. And a little margarine for them.
00:16:01That's how we decided. That's how we tried to make them.
00:16:05Clients eat them and we are satisfied.
00:16:08Piles, rice, green greens.
00:16:10I already have to look at the light.
00:16:12I'll bring it.
00:16:14How many of them have in Alfinco?
00:16:16Piles and mucang.
00:16:18And here we have kusuri.
00:16:21I have to see now, with garlic.
00:16:22What do you say?
00:16:24I have to see, what is that?
00:16:25Chirvca.
00:16:26I have a little bit of water.
00:16:27The pizza has been made from the board.
00:16:29The one thing is that many products are made.
00:16:32When you dump a lot of products in the pizza itself,
00:16:36it is just a mess.
00:16:38And it's not ok.
00:16:39We are trying to make a lot of material.
00:16:42And here, we are again.
00:16:44We have to make a lot of products in the pizza itself.
00:16:46And I love it.
00:16:47I don't like it.
00:16:50I don't like it.
00:16:51I don't like it.
00:16:51I don't like it.
00:16:52I don't like it.
00:16:52It's a little bit of soy sauce.
00:16:54Yeah, why do you like it?
00:16:55It's a soy sauce.
00:16:57It's a soy sauce.
00:17:00This is not a good thing, and this is not a good thing.
00:17:02It's a bad thing.
00:17:05And here is a mistake.
00:17:06It's a good thing.
00:17:07We'll do it with soy sauce.
00:17:10Chef Manchev says,
00:17:11that the soy sauce and the soy sauce will not be washed with soy sauce.
00:17:15It will be better.
00:17:18We'll get the soy sauce prepared.
00:17:21They are marinated.
00:17:23It's one thing, it's another one.
00:17:26All is good.
00:17:28But this is not a good thing.
00:17:31They have focaccia,
00:17:33i.e. cheese,
00:17:34which is a good thing.
00:17:35When I look at the menu,
00:17:38we try everything.
00:17:40Hey, what is that carbonara?
00:17:42What is that carbonara?
00:17:43No, no, no.
00:17:46Why do I do it like this?
00:17:47I have to tell you that.
00:17:49I write it.
00:17:52Carbonara is ruined.
00:17:54I don't want to add the soy sauce.
00:17:56I add yellow sauce.
00:17:58When we go to Rime,
00:17:59we'll make them with spaghetti.
00:18:01And when Chef Manchev is in Flom,
00:18:04you can start to add eggs.
00:18:06Let's see.
00:18:06In the original one,
00:18:08I believe,
00:18:08we're not in Italy.
00:18:11We're in Flom.
00:18:12We're in Flom,
00:18:13but there are and Vienna shizzles.
00:18:14You do theware,
00:18:17so I like the sweet one.
00:18:19It's a little bit.
00:18:20He's in Flom now.
00:18:21Look at it very well.
00:18:22He's in Flom.
00:18:23He can get theroz,
00:18:24He can't,
00:18:25so I can.
00:18:25Maybe there's a good thing.
00:18:29Found it.
00:18:30I like it.
00:18:31They're not the soy sauce.
00:18:33So off that?
00:18:35Yes, we have olive oil.
00:18:37We have salmon.
00:18:38Yes,
00:18:39we have the salad.
00:18:41I don't know what the menu is.
00:18:43I don't know what the menu is.
00:18:44I'll try to make it for a minute.
00:18:45They're still with soy sauce.
00:18:48And a universal recipe.
00:18:50But there's a cup of sauce.
00:18:51And it's a cup of sauce.
00:18:52And it's a cup of sauce.
00:18:53Is it a cup of sauce?
00:18:55Yes.
00:19:00And it's a cup of sauce.
00:19:01And it's only a cup of sauce.
00:19:04And they're even a cup of sauce.
00:19:07But you're not a cup of sauce.
00:19:11What is that?
00:19:13A rice.
00:19:14What is that?
00:19:16How are you here?
00:19:17What are you here?
00:19:17What is this art?
00:19:21It's a cherry cherry.
00:19:24And it's very beautiful.
00:19:26Yes, yes, yes.
00:19:28Lemon, vodka.
00:19:30The rice is not in the river.
00:19:32But lemon, vodka, there is.
00:19:34You're kidding me.
00:19:37Huh?
00:19:37The oven is in the restaurant.
00:19:41Where are you?
00:19:42Where are you?
00:19:43But now there's a cup of sauce.
00:19:45And everyone is looking for it.
00:19:47It's a cup of sauce.
00:19:49Chef Manchev.
00:19:50At the end.
00:19:51After a while.
00:19:52A little applause.
00:19:53I'll give it to Manchev.
00:19:54Bravo, bravo.
00:19:55It's a scary idea.
00:19:56Chef Manchev says.
00:19:59The sauce is wonderful.
00:20:00Everything is wonderful.
00:20:00Highly bones.
00:20:01The mouth is burning.
00:20:04This is perfect.
00:20:09It's a bit of a smell.
00:20:10It's a bit of a difficult language.
00:20:12It's a difficult language.
00:20:13It's a difficult language.
00:20:14No one is it?
00:20:14How many songs can you teach?
00:20:16Too difficult.
00:20:18Others are?
00:20:19No, not that anything.
00:20:20It's a difficult language.
00:20:23And I'm so difficult.
00:20:25It is a very good thing to have left.
00:20:26I see the price and certainty that the things are good.
00:20:31I see it not like that.
00:20:32It's a weird dish.
00:20:34It's a good dish.
00:20:35This is first dish and then it's a good dish.
00:20:38The dish needs to be prepared well.
00:20:42It's not a good dish,
00:20:43it's a good dish to make it in the oven.
00:20:47It's not a good dish.
00:20:49It's a good dish.
00:20:51I don't like it.
00:20:52Ah, hey, Satcho servira.
00:20:54Satcho is only imitation.
00:20:56There is a problem.
00:20:57We need to put a little bit.
00:21:00Yes.
00:21:01Is everything you take?
00:21:02Yes.
00:21:03You can see.
00:21:05For 48 minutes, bravo, machine, fast.
00:21:09But the quality is not.
00:21:10I don't want to eat it well.
00:21:14Who is your hero in dessert?
00:21:16Cheesecake.
00:21:17Cheesecake, I like him.
00:21:18Me, I love you.
00:21:20After Cheesecake, for dessert, Chef ManChef
00:21:22very much likes a little criticism.
00:21:25You have any pressure.
00:21:27You can't have a restaurant with 120 things in menu.
00:21:29You can't have a restaurant with everything.
00:21:31You can't have all the people.
00:21:32When you put it here,
00:21:33you have a top quality.
00:21:36The rice cake is something,
00:21:37which is something that this bread, bravo,
00:21:39is a unique.
00:21:43But with pizza,
00:21:44you can't put it all in one thing
00:21:47and on the other hand,
00:21:48you want to be a quality.
00:21:49You can't eat 200 grams of sugar.
00:21:52No.
00:21:53That's why we wanted this vision
00:21:55of Chef ManChef,
00:21:56to clean exactly these things.
00:21:59It's 200 meters away from the bottom.
00:22:01And how can I have a salamura?
00:22:04If you have a viener,
00:22:05you don't have a rice cake.
00:22:06Now, seriously?
00:22:08No.
00:22:09No.
00:22:09No?
00:22:10How can we imagine,
00:22:11that today,
00:22:12вместо
00:22:13a cheese cake should be a salamura?
00:22:16After that,
00:22:17you serve a tomato,
00:22:18which is upsetting.
00:22:19I'll put it in detail.
00:22:22To say,
00:22:22in detail
00:22:23it's development.
00:22:25And there's a mother-in-law.
00:22:27There's a relationship.
00:22:28You can't use carbonara
00:22:30with a strong-academic
00:22:31to fix the rice cake.
00:22:33You can use a sweet-academic.
00:22:34You can use a sweet-academic.
00:22:35You can use a sweet-academic.
00:22:35But when you use carbonara,
00:22:38you make a classic.
00:22:41In the same way, you make a classic.
00:22:42It's right.
00:22:43Satcha, you can't do it.
00:22:45You can't make a satcha with a mousse.
00:22:47We use the satcha as a process,
00:22:50not as a way to cook.
00:22:52Yes.
00:22:53Tomorrow, I'm going to the kitchen.
00:22:54Okay.
00:22:55I'm very happy.
00:22:56We're waiting for you.
00:22:57It will be like a shipper tomorrow.
00:23:01With a pillow for pizza,
00:23:03and another one, Chef Manchev.
00:23:05On the morning, Chef Manchev,
00:23:07it will be great to get rid of the mistakes,
00:23:11to accept them,
00:23:13to accept them,
00:23:15And at the end of the day,
00:23:18we will say,
00:23:18URA!
00:23:20We'll be together.
00:23:21We'll be together.
00:23:22Daly as a battle on the ship,
00:23:24or as a whole episode of forgotten,
00:23:27how they continue to cook in the kitchen,
00:23:29we'll see after the show.
00:23:36The day of the kitchen was an accident for the team of pizza.
00:23:41We got to get a drink,
00:23:43we had a drink,
00:23:44and we were already very exhausted.
00:23:46We were already in the kitchen.
00:23:47We opened for a second.
00:23:49Some of us were eating wine,
00:23:51another one was in the valerian.
00:23:53One thing is sure,
00:23:54the drink is a bit cold,
00:23:55but the drink will be a bit cold.
00:23:57I'm going to check it out.
00:24:05I don't know...
00:24:05Good day!
00:24:07How are you?
00:24:08Good day.
00:24:09We had a little pressure,
00:24:10a little bit.
00:24:11We had a few
00:24:13I'm going to go to 12 hours, I'm going to go to the kitchen, and the salamurata is ready.
00:24:18I'm going to go with the lens and I'm going to go with the salamurata, because we didn't have to
00:24:22go with the salamurata,
00:24:24so we have to be ready for the meal.
00:24:26But we are always good and good and good and good.
00:24:32So everything will be ok.
00:24:35If the client was able to encourage us, we would have a soup.
00:24:39Just...
00:24:39No, I don't know.
00:24:40I'm going to go with the table.
00:24:42They're drinking, drinking, drinking, and they're waiting for the meal.
00:24:47Oh, I'm going to go with it.
00:24:48Oh, I'm going to go with it!
00:24:50Oh, I'm going to go with it!
00:24:51Oh, I'm going to go with it!
00:24:55I'm going to go with the kitchen, God bless you, Chef Manchew,
00:24:58he's going to go with it.
00:25:00He's going to go with it.
00:25:02Bravo!
00:25:03These are very rare, very rare, but they are all that.
00:25:05All this is made with it.
00:25:08Super.
00:25:08Now we are going to go.
00:25:09I'm going to see the pizza.
00:25:10I saw the pizza.
00:25:11I saw the pizza.
00:25:12The pizza on the dish.
00:25:14No, the pizza.
00:25:14It's the pizza.
00:25:15It's all felt like some people in one restaurant.
00:25:19Chef Manchew is also the desire of the pizza in pizza.
00:25:23Good day!
00:25:24Good day!
00:25:25How are you?
00:25:25Good.
00:25:26You've done it or you've done pizza?
00:25:27Yes.
00:25:28The pleasure of the pizza.
00:25:29It's just the only thing in the region.
00:25:32And fish for another one?
00:25:34We're offering fish and fish for fish.
00:25:37But...
00:25:38Why don't you offer the server?
00:25:40She's very ugly.
00:25:42It's in the menu.
00:25:44I lost 120 things.
00:25:48So, sweetly and sweetly, Chef Manchev
00:25:51came to the prayer for the porch.
00:25:54It's already the moment of truth.
00:25:57Until now, as it was,
00:25:59I can give a 10 rating.
00:26:01I can say everything,
00:26:03but now it's the moment
00:26:04in which I will see my own mistakes.
00:26:08Chef Manchev,
00:26:09how are you doing?
00:26:10Yes, Chef Manchev
00:26:14and we're going to talk about it.
00:26:16Manchev is a hater,
00:26:17for me,
00:26:18because he always finds an error.
00:26:20They are really wrong,
00:26:21but they can be forgotten.
00:26:25Maybe they can be forgotten,
00:26:26but he doesn't want to be forgotten.
00:26:28So,
00:26:36I'm going to talk about it.
00:26:57I'm going to talk about it.
00:27:08I'm going to talk about it.
00:27:13I'm going to talk about it.
00:27:29I'm going to talk about it.
00:27:45I'm going to talk about it.
00:28:13I'm going to talk about it.
00:28:13I'm going to talk about it.
00:28:24Do you want to buy it?
00:28:26Yes, it is for Sala Mura.
00:28:28He said that he was born from us.
00:28:30But he's right.
00:28:31The wine was ours.
00:28:33The wine was...
00:28:34Always.
00:28:37Always.
00:28:39But it's the same process.
00:28:44But I don't know how to do it.
00:28:47And when the hate and the pressure
00:28:48gets hurt, clients come.
00:28:51Good evening.
00:28:52Good evening.
00:28:53Good evening.
00:28:56Is there a chicken?
00:28:58Yes.
00:28:59Yes.
00:29:00Yes.
00:29:03Here you are...
00:29:05Oklej.
00:29:06Oklej.
00:29:06Yes.
00:29:07You should use it to make it.
00:29:09Oklej will you take it?
00:29:11Yes.
00:29:12How do you prepare?
00:29:14Good.
00:29:14Two ofchals, two ofchals and two ofchals.
00:29:18Now you're giving two ofchals.
00:29:19Yes.
00:29:31Yes.
00:29:46Yes.
00:29:47Yes.
00:29:48Yes.
00:29:48Yes.
00:29:55Yes.
00:29:57Yes.
00:30:00Yes.
00:30:03Yes.
00:30:16Yes.
00:30:24Yes.
00:30:28Yes.
00:30:30Yes.
00:30:44Yes.
00:30:45My heart.
00:30:45No you do have to know, how to do it.
00:30:47Yes.
00:30:48I don't have to show them.
00:30:48Yes.
00:30:53And I'm..
00:30:54Yes.
00:30:54.
00:31:03Yes.
00:31:07You see what I like.
00:31:15Missed at home.
00:31:15Let's go.
00:31:17Let's go.
00:31:18Hot pepper.
00:31:19Hot pepper.
00:31:20Hot pepper.
00:31:21Rizoto.
00:31:22With coffee.
00:31:22Let's go.
00:31:24No, no.
00:31:24No, no.
00:31:25No, no.
00:31:26I'll go.
00:31:26I'll go.
00:31:27I'll go.
00:31:28I'll go.
00:31:29I'll go.
00:31:29I'll go.
00:31:31But the cameras on the kitchen are the only ones who follow the lesson.
00:31:40We can see what's going on.
00:31:42The camera.
00:31:43Hey!
00:31:43Do you have some oven?
00:31:46No.
00:31:47Here I got the oven.
00:31:48No water.
00:31:48Let's make it would be oven, not water.
00:31:50No, no, no, no.
00:31:52I'll go.
00:31:52You're going to cook the food.
00:31:55You're going to go with salt and get some flavor.
00:31:57You're going to give some oil.
00:31:58You're going to bring it with salt.
00:32:01You're going to show it and you're going to show it, and you're going to get some Labor Martini.
00:32:06You're going to put in parmesan.
00:32:08You are going to bring the parmesan.
00:32:08The parmesan it gives the flavor of the same paste.
00:32:11I'll go to the stove.
00:32:12And the bishop became a close to the most good carbonara in the floor.
00:32:18Let's see your own.
00:32:20Let's see what the client will like.
00:32:23My little, my little.
00:32:25Why did you come to the house?
00:32:28What did you make for the soup?
00:32:30Chef Manchev, I'm a sweet house.
00:32:33So we'll have them.
00:32:35What do we do?
00:32:37He has a criteria.
00:32:38How do you do it?
00:32:40Why do you take it?
00:32:41Let me go!
00:32:42Spaghetti-carbonara for you.
00:32:44So, this is made by the original recipe of Chef Manchev.
00:32:49These are our spaghetti-carbonara.
00:32:52Ask and tell you what you like.
00:32:54Sos, you want to go for the rice?
00:32:56No, lemon.
00:32:58Why?
00:32:58Because it's so much easier.
00:33:00And how much is it?
00:33:01It's not a little.
00:33:02I don't know how to pick up until now,
00:33:04because this is something known for me.
00:33:07This is my favorite.
00:33:09So, now I'm going to put it on top of the board,
00:33:12which is okay.
00:33:13So, it's inside.
00:33:14So, it's inside.
00:33:16Did you do this?
00:33:17Yes.
00:33:18It's not you?
00:33:19Yes.
00:33:21Burkana.
00:33:21Burkana.
00:33:22So, what do you do?
00:33:23Because it's a supermarkets.
00:33:26There's a supermarkets.
00:33:28There's a lot.
00:33:29What?
00:33:30Why don't you take it?
00:33:31You've got it.
00:33:32You've got it.
00:33:33You've got it.
00:33:35You've got it.
00:33:36Three minutes, folks.
00:33:37What is this, what is this, because it's easier to do?
00:33:40Chef, man, you've finished it.
00:33:43You've got it.
00:33:45You've got it.
00:33:46I'm going to get it.
00:33:46I'm going to get it.
00:33:47I'm going to get it.
00:33:47I'm going to get it.
00:33:49I'm going to get it.
00:33:52I'm going to get it.
00:33:54Yes.
00:33:56Pileshki khatki.
00:33:57What is that?
00:33:58This is the language of the yesterday,
00:34:00which is now...
00:34:02Okay, he doesn't play,
00:34:04but there is nothing to do with him.
00:34:05What idea is that?
00:34:07How many ideas do I have?
00:34:10We have 20 recipes.
00:34:1220.
00:34:13Not yet, not yet,
00:34:15not yet,
00:34:15not yet,
00:34:15we agree with you.
00:34:19We agree with you.
00:34:22We agree with you.
00:34:22We agree with you.
00:34:23Here is the one.
00:34:25We will learn to learn.
00:34:28The one is the one.
00:34:29The one is the one.
00:34:31The one is the one.
00:34:32Is the one is the one?
00:34:34The one is the one.
00:34:35The one is the one.
00:34:36Look at me, tell me what is in it.
00:34:41Tell me, there is a shell of salt
00:34:43and this is.
00:34:45You can taste it.
00:34:46It's a very different way.
00:34:48You can taste it.
00:34:50How do you want it?
00:34:52How do you want it?
00:34:53How do you want it?
00:34:54How do you want it?
00:34:55The one is the one.
00:35:12How do you want it?
00:35:14How do you want it?
00:35:14You are my young boy.
00:35:15I have a book written.
00:35:17There is written on risotto.
00:35:18But read it.
00:35:19There are other books.
00:35:20Not just mine.
00:35:21The original Italian risotto
00:35:23is made with 250 grams of chips,
00:35:27one of the chicken,
00:35:29and one of the two of the luk.
00:35:32600 ml.
00:35:33It needs to be 600 ml.
00:35:34It needs to be 50 ml.
00:35:37And rice.
00:35:37So you start opening the book and get it.
00:35:41And you want to do it.
00:35:42And then you make it a risotto.
00:35:42How do I make it a human's taste?
00:35:44I make it?
00:35:45I don't want to do it.
00:35:46The salt and the caprese are different.
00:35:48Yes.
00:35:48They are different.
00:35:50The carbon스.
00:35:53I believe it.
00:35:54What are you like?
00:35:56How do I make it on?
00:35:56What do you do?
00:35:56You don't have sugar.
00:35:56You have sugar.
00:35:58No salt.
00:35:59Yes, it is.
00:36:00What he likes, what he likes, what he likes.
00:36:03What he likes to learn from him.
00:36:05There is no idea.
00:36:07There is no idea.
00:36:07There is only a meal and nothing.
00:36:11And no margarine.
00:36:12Yes, I'm sure.
00:36:14Yes, I'm sure.
00:36:15No, no, no, no, no!
00:36:20That's it.
00:36:21This is a resort, right?
00:36:22In the morning,
00:36:24I want to get to eat in my house.
00:36:27Yes, yes, yes, yes, yes, yes, yes, yes.
00:36:33It is a resort,
00:36:34because I want to learn to get right,
00:36:37I want to learn the right,
00:36:38what I want to learn to get out of my own.
00:36:39It is like a mother.
00:36:40It wants to learn the lot of work.
00:36:43What is risotto?
00:36:45It has been a little bit of a fork.
00:36:47It's like a whole meal.
00:36:48Yeah, it's like a whole meal.
00:36:49I'll tell you.
00:36:55But maybe not?
00:36:57I'll give you a little bit more.
00:36:57Why don't you like this?
00:37:00Uchi and черva are made.
00:37:01With water and freeze.
00:37:03Uchi and черva are made.
00:37:05Let's go to the most powerful
00:37:08in Bulgarian.
00:37:10It's called,
00:37:10a dish.
00:37:12How do you do?
00:37:13I'm expert.
00:37:16So that's not to say, Cesar, I'll tell you.
00:37:19I'm going to take a bite.
00:37:22I'm going to take a bite.
00:37:23I'm going to take a bite.
00:37:24And the sauce is from the sauce.
00:37:26It's ready.
00:37:27Yes, it's ready, because it's ready.
00:37:30I'm going to take a bite.
00:37:32I'm going to take a bite.
00:37:33You're going to fight.
00:37:36Please, Chef Manchev, please.
00:37:39Can you do it?
00:37:40You can't work with the factory.
00:37:41That means that you're going to go to the factory.
00:37:43This is not a thing.
00:37:45This is just a imitation.
00:37:47Tell me.
00:37:48I'm going to go to the sushi.
00:37:50For you, for the sushi.
00:37:51And for you, for the red.
00:37:52Yes.
00:37:53It's here to be here.
00:37:56I'll go to the end.
00:37:58I'll do it.
00:38:02Hey, let's go.
00:38:04Koshmari, kuhljata.
00:38:05There's nothing to do.
00:38:08There's nothing to do.
00:38:09Koshmari, kuhljata is like this.
00:38:11How are your eyes?
00:38:12I don't know.
00:38:18Yeah, bring up the
00:38:38but with the chips, things are not good.
00:38:41Do you like Chef Manchev?
00:38:43Yes.
00:38:44But still, good news are on the way.
00:38:47My friends were very sweet.
00:38:49We've got a very sweet taste.
00:38:52Thank you Chef Manchev for the compliment and the compliment to ask your spaghetti.
00:38:58Two spaghetti we liked, but yours we liked a lot more.
00:39:02How do you see?
00:39:03How do you see?
00:39:06They are also nice.
00:39:08They are also nice, but they liked the Chef Manchev.
00:39:13How do you like Chef Manchev?
00:39:16The chicken.
00:39:17The chicken.
00:39:18I think it's a sauce in the chicken and the chicken.
00:39:24It's something that's true.
00:39:27It's a little uncomfortable.
00:39:30The chicken.
00:39:31The chicken.
00:39:32The chicken.
00:39:34The chicken.
00:39:35The chicken.
00:39:35The chicken.
00:39:38Who's it?
00:39:39The chicken.
00:39:39The chicken.
00:39:40The chicken.
00:39:40The chicken.
00:39:41The whole of the room, you have to hang out the phone.
00:39:45Can I do this?
00:39:46It's not a job. It's a phone phone.
00:39:50And while the other eyes are still in the car, Chef Manchev decides to put the eyes on the other
00:39:56ones.
00:39:56Good morning.
00:39:57I don't know if someone is alive in the kitchen.
00:40:00No, no, no, no, who knows what?
00:40:02You don't have to go. You don't have to go. You don't have to go. You don't have to go.
00:40:08You don't have to go. You don't have to go.
00:40:17Not you, no, no, no, no, no.
00:40:19Manchev decides to collect the client's opinion on the quality of the food.
00:40:24Good afternoon. How are you?
00:40:26Good morning.
00:40:28How did you say this evening?
00:40:30How did you get it?
00:40:31Me not.
00:40:32We were a lot of glasses.
00:40:38What did you get?
00:40:39The cinnamon fruit.
00:40:41And the cinnamon fruit.
00:40:41Yes, it was a bit of a kind of a little bit of a taste.
00:40:45Okay, did you tell me that on the video?
00:40:47No.
00:40:48Did you ask me?
00:40:49No.
00:40:50I was surprised that he was trying to show us,
00:40:55that there must be a back-up and communication.
00:40:59And the result of the process was like,
00:41:01it was completely wrong with his opinion.
00:41:04It must be a back-up.
00:41:06They must know how many people are satisfied
00:41:09so that they can't do it.
00:41:12Yes, exactly.
00:41:13I want you to do it.
00:41:15That's your job.
00:41:16Okay?
00:41:17That's clear.
00:41:17Super.
00:41:18After this friendly message,
00:41:20Chef Manchev is ready for his entire diagnosis
00:41:23and assessment of the reality in the pizzeria.
00:41:26They have to communicate with this phone.
00:41:28This is the phone.
00:41:29They have to do it.
00:41:30They have to do it.
00:41:31They have to do it.
00:41:32They have to do it.
00:41:33They have to do it.
00:41:34They have to do it.
00:41:35It's a problem.
00:41:37They have to do it.
00:41:38They can't communicate with patients.
00:41:40They have to do it.
00:41:42They have to do it.
00:41:42They will not find the same line of the client.
00:41:43They can't find theımな
00:42:06How is it hard to make it a piece of cake?
00:42:08How is it hard to make it a good sauce?
00:42:11We have to make it more initiative.
00:42:13The people work.
00:42:14I say that they don't work.
00:42:16But they have to work much more and more.
00:42:17It is a kind of a good thing.
00:42:20Today, the tomatoes, which are in the restaurant,
00:42:23are small.
00:42:24I think, well, why did you get it?
00:42:26So, it's a process.
00:42:28Yes, yes.
00:42:30I want to understand the next thing.
00:42:32How do you give your employees,
00:42:34and they have to give it to you.
00:42:37And they can't work in this inertness.
00:42:40Because they see something and it's like that.
00:42:43They love it in the fonds, they love it in the fonds,
00:42:44and they do it in the fonds.
00:42:46I love them all.
00:42:48And that's my affection.
00:42:50And maybe with this kindness,
00:42:51they make them feel very calm.
00:42:55But maybe that's the reason for which there is no initiative.
00:43:00Control, control, and again control.
00:43:03See you tomorrow.
00:43:03In the meantime, two hours.
00:43:04We have to be together with them.
00:43:06And with them to help us.
00:43:10No, absolutely not.
00:43:12That's right.
00:43:13I know.
00:43:14I know where the problem is.
00:43:27I know where the problem is.
00:43:36I know where the problem is.
00:43:38I know where the problem is.
00:43:47I know where the problem is.
00:43:49I know where the problem is.
00:43:59I know where the problem is.
00:44:04I know where the problem is.
00:44:30I know where the problem is.
00:45:00I know where the problem is.
00:45:06I know where the problem is.
00:45:09I know where the problem is.
00:45:20I know where the problem is.
00:45:34I know where the problem is.
00:46:02I know where the problem is.
00:46:08I know where the problem is.
00:46:12I know where the problem is.
00:46:13I know where the problem is.
00:46:21I know where the problem is.
00:46:46I know where the problem is.
00:46:47I know where the problem is.
00:46:57way of where the problem is.
00:47:00Afinisio илиана,
00:47:01she always get ideas for new initiative in Malcia.
00:47:04Now important for them is.
00:47:06Here is not such a good thing,
00:47:07now, we don't have to be done.
00:47:09The bilar is really not.
00:47:11Where things seem like.
00:47:12so many things.
00:47:13We won't be done.
00:47:15We are using the onlysın to our friends.
00:47:21We must have a doubt to be my dear friends.
00:47:22We hope this is a family.
00:47:22We hope to all to gather every idea.
00:47:25which was born on the boat in Dunav.
00:47:29After the future of the project,
00:47:31the company made a great deal
00:47:33on the border border.
00:47:36It was a great deal,
00:47:38and finally, of course,
00:47:39there was a gift in nature.
00:47:41And the client should know
00:47:43the price of the price.
00:47:44Yes.
00:47:45Mr. Manchev is a gift for you,
00:47:47for you.
00:47:48You are a gift for us.
00:47:48You are a gift for us,
00:47:51and you are a gift for us.
00:47:56You are a gift for us.
00:48:02You are a gift for us.
00:48:04You are a gift for us.
00:48:04After we saw the price of the rice,
00:48:06we took a gift,
00:48:08we continued to the next surprise
00:48:11from the Finci.
00:48:13In the moment to see the bread for the Finci
00:48:15with the whole region,
00:48:17Chef Manchev
00:48:18falls in the field
00:48:19under the pretext
00:48:20to meet his big fan.
00:48:22I want to introduce you
00:48:24with a great, great, great fan.
00:48:28It is a great fan.
00:48:29But again...
00:48:32Wow!
00:48:33What is this?
00:48:35What is this?
00:48:37He was a fan.
00:48:38He was a human-finger.
00:48:40He lived in the natural world,
00:48:42freely looking.
00:48:43You have a signature for us.
00:48:44like a great fang.
00:48:46But who is going to call it
00:48:48a great fan?
00:48:49It's a happy fang.
00:48:50Let it be on Munchev
00:48:51or Munchev
00:48:52If you want to propose
00:48:52Yeah, I'd love to go to the edges.
00:48:59There you go.
00:49:00There you go.
00:49:01There you go.
00:49:02There you go.
00:49:04There you go,
00:49:05I'm going to show you
00:49:12It's the new menu of Chef Manchev, but with my own menu, with all the gruffles from Gheorgi,
00:49:20wine, wine, raki, chau, chau.
00:49:24The笑ings grew up.
00:49:28So, from the present new beginning and maybe a little bit from the end of Gheorgi,
00:49:34with the笑ings, everyone gathered in the pizzeria.
00:49:38Shmara, mina, now it's gone. It's a moment of surprise.
00:49:42We have little details, little joy and little green.
00:49:46When we came to the restaurant, our smiley were so excited.
00:49:49And at that moment, the sun is burning, as a surprise.
00:49:53Because we are smiling, we are smiling.
00:49:56The flight is on Stanii and in Dunavskii grad,
00:49:59as well as in the pizzeria on Finzi and Iliana.
00:50:04The season has to be seen in the interior.
00:50:07And, as I said, it's time to go to the menu.
00:50:19It's time to go to the menu.
00:50:28It's time to go to the menu.
00:50:43It's time to go to the menu.
00:50:45At the moment, everything I have had to do, and I can have to do it.
00:50:49But it doesn't!
00:50:50Nothing, Manchev's nose is everything.
00:50:53The most useful advice.
00:50:54In the rice, I like a lot of fresh cheese.
00:50:57You put fresh cheese, which will give the same taste of the rice.
00:51:02Let's do it.
00:51:04Let's do it.
00:51:05Let's do it like that.
00:51:06Let's do it like that.
00:51:06Let's do it like that.
00:51:08Let's do it like that.
00:51:10Ah, that's why I teach.
00:51:12When we started working on the things, we felt like a Robby.
00:51:17Robby is Chef Manchev.
00:51:18And Robby is a little bit.
00:51:21But I'm personally happy at this fact.
00:51:24Look, there is something important to us.
00:51:27There is something to do.
00:51:27There is not sugar, but sugar, pepper.
00:51:31It's something different.
00:51:32There is nothing to do with our soup.
00:51:34He was much more than us.
00:51:36It was much more than us.
00:51:38It was much more delicious.
00:51:40And it was nice at the same time.
00:51:43Everything is felt.
00:51:44Everything is green.
00:51:46It's a little green.
00:51:48This soup was beautiful.
00:51:50The next thing we're going to do is...
00:51:52Look, look.
00:51:53Look, look.
00:51:54We're going to do it like that.
00:51:56We're going to do it like that.
00:52:06The soup is a little bit.
00:52:09We're going to do it like that.
00:52:10We're going to do it like that.
00:52:11We're going to get our soup.
00:52:13We're going to do it like that.
00:52:16And if we want to go to the soup.
00:52:18It's also very nice.
00:52:19Yes, let me show you.
00:52:20The taste, which he showed, was very delicious, very good.
00:52:25And if we have a preparation for him, which will be, and we will make it,
00:52:29it will be a lot of fun for the guests and clients.
00:52:34The taste of the taste.
00:52:36Yes, yes.
00:52:38The taste of the taste.
00:52:42The taste of the taste.
00:52:45The taste of the taste.
00:52:46We are the taste of the taste, and we are making the taste.
00:52:49We are making the taste.
00:52:52And here, the taste is actually the taste.
00:52:54And now, here we are very important to add the taste.
00:52:57Then we take a little syrup,
00:52:59and now we are making it with the taste of the taste.
00:53:04The taste is different between the taste of Chef Manchev and our taste.
00:53:09The taste of Manchev is more than one.
00:53:11That's it.
00:53:11This is not how anyone likes it, because I have a lot of desire.
00:53:17Let's start with the next step.
00:53:19One thing that I will do is super interesting.
00:53:21It is a chardin.
00:53:23This is a chardin.
00:53:24I will do it with drop sarm.
00:53:26Next we will do it with a little jodgen,
00:53:30because the quarantine is very jodgen.
00:53:32We will do it in the kitchen.
00:53:34And we will do it.
00:53:35If you work with a chardin, you will do it with a drop sarm.
00:53:38It became unique.
00:53:39The only thing is that the chardin is with the chardin,
00:53:43which was a problem with the chardin.
00:53:46We work with the chardin.
00:53:48These are the chardin.
00:53:49We will do it with the chardin.
00:53:53We will do it with the chardin.
00:53:54Now, we want to thank you for the whole thing, which you do.
00:53:57The technique I like.
00:54:00Now, let's take care of my chardin, which I made.
00:54:02Now, make sure you do it very well.
00:54:06But the most important thing is,
00:54:06is that the chardin is the sauce.
00:54:09But the other side are the sauce.
00:54:11The sauce is always 100 g.
00:54:14Troubva everything to be measured.
00:54:16100 g.
00:54:17Domated and the puree.
00:54:18100 g mozzarella.
00:54:20The first sauce is the sauce.
00:54:21The sauce is the sauce.
00:54:22The sauce is the sauce.
00:54:24And the sauce.
00:54:27The sauce is the sauce.
00:54:27The sauce is 100 g.
00:54:28The sauce is the sauce.
00:54:30And when you do it,
00:54:32when you do it,
00:54:33you just press the sauce.
00:54:34Here you go.
00:54:35Here you go.
00:54:36This is very important.
00:54:37With the sauce.
00:54:38Here you go.
00:54:39Here you go.
00:54:40Here you go.
00:54:51Here you go.
00:54:53Here you go.
00:55:02Here you go.
00:55:12Here you go.
00:55:14Here you go.
00:55:23Here you go.
00:55:24Here you come.
00:55:26The sauce is fine,
00:55:27and it has beenե�…
00:55:28These meat of course is for your restaurant.
00:55:29For your taste.
00:55:30The Wheel.
00:55:31I will all come for your day to get your速лっちゃiht.
00:55:34This has been most important to you.
00:55:35The sauce isرة of the печals.
00:55:47And you should see it.
00:55:51the plate, which you can write in your menu.
00:55:55I don't have any words to write, for which I thank you very much.
00:55:59That's why we have a need.
00:56:01That's why.
00:56:05It's very important that everything you have to do is to present it in the best way.
00:56:10The owner of the restaurant is the servitor.
00:56:12He needs to buy this thing.
00:56:16It's very important to find the other connection.
00:56:18You can understand where you are.
00:56:20It's time to try it.
00:56:22And we'll start with Okleia.
00:56:24I'm a love for the ribs.
00:56:25Try it.
00:56:26I see what you say.
00:56:28Symphony.
00:56:29That's a very sweet and very sweet.
00:56:32Like, m'adam Carbonara.
00:56:33How are you?
00:56:34It's very sweet.
00:56:35It's a very sweet.
00:56:35It's a very sweet.
00:56:36It's a very sweet.
00:56:38You'll have just to get the egg out of the egg.
00:56:41That's the egg.
00:56:42Shardina?
00:56:43It's a very sweet.
00:56:44It's a very sweet.
00:56:45It's a draboli.
00:56:46You can't give any shkambeta, any eyes without creativity in it.
00:56:51That's right.
00:56:54You have a very talented pizza.
00:56:57It's really scary. Congratulations, my dear friend.
00:56:59You have a lot of good technique on testing.
00:57:02You're very good.
00:57:03You go right inside the pizza.
00:57:05That's the only thing you need is to keep the norm.
00:57:08I think I've tried the best pizza.
00:57:12Of course, of course.
00:57:16That's what you need to ask.
00:57:18It's his improvement.
00:57:20We're the best.
00:57:22I want to try it.
00:57:24Yes.
00:57:25It's not normal.
00:57:27It's cooked with love.
00:57:32It's a different taste.
00:57:34It's a soup.
00:57:35It's a soup.
00:57:37I'm amazing.
00:57:38I want to thank you all the support.
00:57:41To all of you,
00:57:42I want to take care of everyone,
00:57:43so that we can really move forward.
00:57:46And I don't have the courage to meet your guests tomorrow.
00:57:49But before that,
00:57:51Finci has something to tell you.
00:57:52And the most exciting time is coming.
00:57:55Hey, Gogo.
00:57:56Gogo se pojawia na ringa.
00:57:58Wow.
00:58:00Lelelelelelelele.
00:58:00What are you saying?
00:58:01You're saying, Chef Manchev.
00:58:02Now I'm going to try it.
00:58:04Yes.
00:58:04Now I'm going to try it.
00:58:05You're a degustator.
00:58:06Parallel degustation.
00:58:07I'm going to try it.
00:58:10I'm going to try it.
00:58:11I'm going to try it.
00:58:11I'm going to try it.
00:58:12I'm going to try it.
00:58:13I'm going to try it.
00:58:17I'm going to try it.
00:58:19I'm going to try it.
00:58:24I'm going to try it.
00:58:26I'm going to try it.
00:58:27I'm going to try it.
00:58:28I'm going to try it.
00:58:29I'm going to try it.
00:58:31I'm going to try it.
00:58:32I'm going to try it.
00:58:33I'm going to try it.
00:58:35I'm going to try it.
00:58:36I'm going to try it.
00:58:36I'm going to try it.
00:58:37I'm going to try it.
00:58:37I don't want to leave a lot of work, because I have a lot of work, but I have a
00:58:43lot of trouble here, but I have a lot of trouble here, and I have a lot of trouble here,
00:58:48but I have a lot of trouble here.
00:58:52After several hours of the event in the memory of Gheorghi, the team, the officers, and the Chef Manchev, are
00:59:00preparing for the great final.
00:59:02To meet guests.
00:59:04I have guests and I hope to be happy with all of you.
00:59:10And the advice and the other things continue.
00:59:13Iliana, I want to know very important things, that when you make a menu, what you make a menu,
00:59:18you have to present it to your servitori.
00:59:21We are the people who need to make clients feel good, to make them feel good,
00:59:28so we can encourage them to keep them safe.
00:59:32After you make a menu, after that everything is written.
00:59:36After you make a menu, they will learn to teach them.
00:59:39One time in a month, the servitori should be able to work in the kitchen,
00:59:44so that they can see how they make it.
00:59:47Because when they know how they make it, how they make it, how they make it,
01:00:14you make it.
01:00:34The team is super motivated.
01:00:38He's very happy with the impression on Chef Manchev.
01:00:40He's very fond of the image of his life.
01:00:43And finally, cheesecake, chocolate.
01:00:47This is cheesecake.
01:00:48We're going with chocolate,
01:00:49and we're going with a little bit of bread
01:00:51and we're going to make it unique.
01:00:55Our work is exactly this.
01:00:57We need to bring the kitchen to the client.
01:01:00And to meet our guests.
01:01:02Let's go ahead and meet the guests
01:01:04and don't have any confusion.
01:01:06It's true.
01:01:07Okay?
01:01:08The guests are exactly like a chef.
01:01:11Like a chef Manchev.
01:01:13Good morning.
01:01:19Good morning.
01:01:20Good morning.
01:01:21Good morning.
01:01:22But some of the lessons are not finished.
01:01:26We don't drink it.
01:01:27We don't drink it.
01:01:27We don't drink it.
01:01:28We want attention to the things.
01:01:34We don't drink it.
01:01:37Good morning.
01:01:39Good morning.
01:01:40I enjoy enthusiasm and desire
01:01:43in everything in my pizza.
01:01:48What's your��ra for you?
01:01:50This is alist for you.
01:01:50It's a green salad with fresh rips.
01:01:54Good morning.
01:01:56Good evening.
01:01:57This is our chef Manchev.
01:02:00You're welcome.
01:02:00You are welcome.
01:02:02You're welcome.
01:02:06Your food is the chef Manchev.
01:02:07There is a new thing.
01:02:11Is it daddy's dad here?
01:02:13Yeah.
01:02:15Daddy!
01:02:18Daddy!
01:02:20Daddy!
01:02:21The goal was to serve the salads, as Chef Manchev said,
01:02:26to have a back connection.
01:02:28To understand my friends and my friends today.
01:02:32And I constantly worship them.
01:02:34A cake, a cake!
01:02:35It's a very nice salad.
01:02:37It's a nice salad.
01:02:38It's a nice salad.
01:02:40You've never had it in the house.
01:02:42We've never had it like that, no.
01:02:44And I received very nice, very nice,
01:02:47super compliments for what is served.
01:02:51Why do you say that you are old restaurants?
01:02:54Why do you say that the taste is...
01:02:58The fried chicken are very nice.
01:03:01They're very nice.
01:03:02They're so nice and nice.
01:03:03You've never had it in a car.
01:03:10You're so nice.
01:03:11You're so nice.
01:03:12You're so nice.
01:03:13You're so nice.
01:03:16You're so nice.
01:03:27You're so nice.
01:03:28And I'm so nice.
01:03:30I'm no longer with this one.
01:03:30I'm running away.
01:03:32I'm running away.
01:03:32I'm running away.
01:03:33I'm running away away.
01:03:35I'm running away with my fingers.
01:03:40I'm running away the media.
01:03:43It's been running away with my friend,
01:03:48What did you tell me? How long?
01:03:51Two.
01:03:52Two minutes.
01:03:52And you how long are you?
01:03:5310.
01:03:54And why?
01:03:56Right?
01:03:58Yes, Chef Manchester!
01:04:00No, Chef Manchester!
01:04:01We want to watch the words.
01:04:03You, you become a chef.
01:04:04You have to go into the people.
01:04:06You have to be a dictator.
01:04:07Because we have to leave a little bit and you will start to shoot.
01:04:11Maria!
01:04:12Yes.
01:04:12Let's do it.
01:04:13Look how cool you are.
01:04:15Yes.
01:04:15Yes.
01:04:15Maria, where are you at the moment?
01:04:18You don't know what you are at the moment.
01:04:20What are you at the moment?
01:04:21I don't know.
01:04:22Hey!
01:04:23Hey!
01:04:23What are you asking?
01:04:24You are just asking me here 4 days.
01:04:26And I'm like that.
01:04:27What do you think?
01:04:30It's nice, sweet, sweet, sweet.
01:04:32Look how it looks.
01:04:33It's unique.
01:04:34You have to fill your mouth with your mouth.
01:04:36Do you want to take a cup of coffee?
01:04:38No, thanks.
01:04:39Hey, hey.
01:04:40I feel like this color is so sweet.
01:04:41You are very open, my boy.
01:04:50I am going to take a cup of coffee.
01:04:54What's that?
01:04:56They are also making food.
01:04:56Oh, Chef manche.
01:04:58What's that?
01:05:00What's that?
01:05:00What's that?
01:05:01What's that?
01:05:01I have to take a cup of coffee.
01:05:08I'm ready, I have to take a cup of coffee.
01:05:13So what?
01:05:13How is the main thing?
01:05:16It's the main thing.
01:05:17From the servitors to the servitors, everything is ready.
01:05:21Thank you, thank you.
01:05:24The main thing is to make it for you.
01:05:27The main thing is to make it for you.
01:05:31Yes, I see.
01:05:35I'm the owner here in this restaurant,
01:05:40but he's a person without this,
01:05:43there was no way to happen.
01:05:46Everything we see here is thanks to him.
01:05:49He was very good today,
01:05:53as he saw a result.
01:05:55My friend said yesterday,
01:05:59he said in the beginning,
01:06:01when he started to teach us about it,
01:06:04as soon as the season comes,
01:06:07put it in the interior.
01:06:14He said,
01:06:32He looked at the interior.
01:06:35He said,
01:06:36he said,
01:06:37he said,
01:06:37he said,
01:06:38he said,
01:06:38he said,
01:06:38he said,
01:06:38Even if I'm going to repeat it, I'm glad and I'm...
01:06:40Very delicious and I'm glad.
01:06:43And I'm glad.
01:06:45What else do we do?
01:06:46It's a dessert.
01:06:47We have a topping chocolate.
01:06:50So, we have a cheese cheese.
01:06:56We have a cheese cake.
01:06:59We have a cheese cake with a good one.
01:07:01And a little bit with the biscuit.
01:07:03And then we have a sweet potato.
01:07:06Here we go.
01:07:08Here we go.
01:07:09Look how you feel.
01:07:10How are you?
01:07:11I don't know.
01:07:14I'm going to wait for the next one.
01:07:17I'm waiting for the kitchen to see some kind of pressure,
01:07:22as in principle happens.
01:07:24How is the low position?
01:07:26The low position is very good.
01:07:29Very good.
01:07:31I don't know how it is.
01:07:32But, of the trouble,
01:07:35how much it is.
01:07:37People are all safe.
01:07:40But the dessert is unique.
01:07:43I'm so sorry.
01:07:51I'm so sorry.
01:07:53They can't.
01:07:55Or do the most important portion of the kitchen.
01:07:57Oeh.
01:07:58Not only one.
01:07:59It's a very interesting thing.
01:08:01It's so this is?
01:08:02Yeah.
01:08:03Yes.
01:08:03All the pleasant clients,
01:08:04it was super, good.
01:08:08Let's go.
01:08:10I'm going to see how the dessert will be taken.
01:08:13Chef Manchuk is very happy from the team.
01:08:16So this is a lot of fun.
01:08:18It's a lot of fun to work with Chef Manchuk.
01:08:22It's time for the dessert.
01:08:24Our dessert today is cheesecake, chocolate,
01:08:28with the base of biscuits,
01:08:31and a lot of sauce.
01:08:32It's a lot of sauce.
01:08:34It's a lot of fun.
01:08:37It's a lot of fun.
01:08:38It was a very nice day today.
01:08:40The people were very happy with Chef Manchuk.
01:08:44It's a lot balanced.
01:08:47It's delicious.
01:08:48It's a lot of fun.
01:08:49It's a lot of fun.
01:08:51It's a lot of fun.
01:08:53It's a lot of fun.
01:08:55We didn't have a taste like nicotine gum.
01:08:59We've been over a lot of fun.
01:09:01We've all enjoyed the kitchen.
01:09:02That's nice.
01:09:03I'm sure, Chef Manchuk
01:09:04Everyone isicking up,
01:09:08I'm convinced.
01:09:15And even before that Chef Manchuk
01:09:17is over all of Mt.
01:09:20Stuff.
01:09:21Four of FOXS BEADF visits
01:09:23And for the first time, I participate in this kind of production,
01:09:26which we see people who have 100%.
01:09:30And that's why the Cherechkita of Cherechkita of Torte is a book,
01:09:32which I give to you especially to Iliana,
01:09:35which I dream to always be Cherechkita of Torte Fom,
01:09:39to be the best restaurant and to achieve the best results.
01:09:44Slanchaka is not only a proud and slavost.
01:09:46He is a man. He is a man for me.
01:09:49She is for me a serious, stable man.
01:09:54And that's why I'm not sure.
01:09:56That's my love for my life.
01:09:58He is a friend, a husband, a husband and a wife in any relationship.
01:10:04He is a man.
01:10:07Thank God, that he gave me this opportunity
01:10:10to fight together with family life and business.
01:10:14I love him, I love him with all your heart.
01:10:18I want to congratulate Lucy and Cveti and Maria and other girls
01:10:24for their enthusiasm for their work.
01:10:26And this is my little boy, Cveti, who needs to dream a lot.
01:10:30Thank Chef Manchev for the gift that he gave to me.
01:10:33I want to give him dreams and nightmares.
01:10:34For me it was an honor to participate and to go with Chef Manchev.
01:10:38I want to tell you that we are very grateful for the help of the young people.
01:10:44Because we are young people.
01:10:46We are not a big restaurant.
01:10:48We are not a big restaurant.
01:10:49We are a big factory or hypermarket.
01:10:51Here are my friends and friends.
01:10:53And my friends and friends with whom I work.
01:10:57These are the local people.
01:10:58We are local people.
01:11:01And even New Yorkers and former people.
01:11:03And they are very grateful for their people.
01:11:06They are common people.
01:11:06There are my own people who sell those new and fresh fries.
01:11:11The builders who have made this shop.
01:11:13The intellectuals.
01:11:14The doctors.
01:11:15The people that we are to fight with our country to make them.
01:11:17and through you we want to say that there are not many, but there are not many.
01:11:23It's hard to say that we are amateur, we started to do it as a job, as a business.
01:11:32You are not small, because you have a great place, you have a great family, you have a great team.
01:11:40When there is a person who is to train you, to tell you that your clothes you hold your hands,
01:11:44you are to train you, you are to listen to your clothes, you are to listen to your clothes,
01:11:48and you are to be happy, because you are to give advice.
01:11:53A person needs to be a boss, to dream and to achieve really serious results.
01:11:59Good night!
01:12:01For me, the kitchen is an emotional, a strange joke.
01:12:08With a bad start and a good end.
01:12:14In this episode, I'm going to meet you with an amazing heart and a wide range of people,
01:12:19who are always always in my heart.
01:12:22Fince and Liana are examples for a happy family,
01:12:25for a hug, for a relationship to the person and to the job.
01:12:28A team, I worked well and I did it.
01:12:31For the first time in my chest, it was made a joke,
01:12:34and it was a joke, and a surprise.
01:12:36A friend, I am the last word.
01:12:39The final thought of the surprise.
01:12:41Aie, hater, she mi vika.
01:12:44She'll be able to open the door on to my mom.
01:12:46Let me learn.
01:12:49When Chef Manchev says, it doesn't say anything.
01:12:52Very soon after the end of the film,
01:12:55the friends of Chef Manchev arrived in the pizzeria on Finci and Iliana,
01:12:58to install software,
01:13:00which will help and improve communication between clients, servitors and gothvats.
01:13:05The surprise of Chef Manchev was really a surprise.
01:13:08It will help in communication between the kitchen, servitors, pizzerians
01:13:13and observation from my country at any time.
01:13:17It's a surprise from Chef Manchev, it's a surprise from us,
01:13:20it's a surprise from Chef Manchev
01:13:22and at the end, it's a surprise from above.
01:13:24Chef Manchev is Chef Manchev.
01:13:27The presence of Chef Manchev in our restaurant is always felt
01:13:30even though it's not between us.
01:13:34The clients are full, we have a job,
01:13:38the personnel is at 6 and we are happy.
01:13:42And he's interested in making the chef Manchev
01:13:46and asked if Chef Manchev is quite pleased.
01:13:49It's a surprise from us, he looks to Manchev for an autograph.
01:13:54But I'm sure if Chef Manchev is reaching out to us.
01:13:57Hello, how about Chef Manchev?
01:13:58I'll see you next time.
01:14:37I'll see you next time.
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