- 2 weeks ago
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,
00:01:07It was created
00:01:08This, for me,
00:01:10This is the emblematic
00:01:11The pizzeria in Finzi
00:01:15We started with this
00:01:17The pizzeria in the main city
00:01:38Good evening.
00:01:40Good evening.
00:01:41Are you ready?
00:01:42No.
00:01:43Good evening.
00:01:45Good evening.
00:01:47Good evening.
00:01:49At the moment, the personnel are 18 people.
00:01:54In the kitchen there are 6 people.
00:01:564 people.
00:01:58Cessna, where is Cessna?
00:02:01Two helpers in the kitchen.
00:02:03Special.
00:02:03And two pizzeria.
00:02:05This is the person who taught me to cook.
00:02:09I'm 14 years old in the kitchen.
00:02:12This helped me to listen to the kitchen.
00:02:13I'm very happy, because I gave him a gift.
00:02:16She taught me how to cook.
00:02:19The kitchen will help me together.
00:02:22I want you to help me together.
00:02:24I want you to help me.
00:02:25I want you to help me.
00:02:25I want you to help me.
00:02:27I want you to help me.
00:02:31I want you to help me.
00:02:32I'm Maria.
00:02:32I work here as a hygienist.
00:02:35Where do you want me?
00:02:37I'm doing it.
00:02:38I'm doing it.
00:02:39I'm doing it.
00:02:41I'm doing it.
00:02:42I'm doing it.
00:02:46I'm doing it.
00:02:48I'm doing it.
00:02:48I'm doing it.
00:02:50I'm doing it.
00:02:50I'm doing it.
00:02:51I want you to hear it.
00:02:52The communication between the service and the cookers and the pizzeria, because all are on different floors,
00:02:59it comes to design but of pans of order to cause a kitchen printer that you want to come up
00:03:04to.
00:03:04Like you nared some I didn't mean less than the other things.
00:03:06I wanted you to sock the choice, which is the kitchen or the pint cake, in support, to pieces.
00:03:18Pizza, pepperoni, with sweet sauce.
00:03:21The mark is chosen.
00:03:23The soup with sweet sauce is marked in the kitchen.
00:03:26The pepperoni and the pizza are in the kitchen.
00:03:29The communication is on the phone.
00:03:32If we have any problems with the phone, they are on the phone.
00:03:36And so we come back to the phone and they are on the phone.
00:03:39The day we feel about 10 times.
00:03:44That's the phone center, not the pizzeria.
00:03:46When we decided that the floor will be on the first floor,
00:03:50and the kitchen is on the third floor,
00:03:52we had to think about how the stock is going to get to the store,
00:03:55how it will get to the customers, to the service.
00:03:58And that's why we made an asusor.
00:04:01We made an asusor in the kitchen,
00:04:03after we put the mark on the phone and they are asking for the phone.
00:04:10We are now a little, not a little, but a clean clothes.
00:04:13We learn movement.
00:04:14We start from nothing, we turn to something.
00:04:17When we turn back, then we turn back, then we turn back.
00:04:20We turn back and then we turn back.
00:04:35We turn back and then we turn back and we turn back and we turn back.
00:04:48We turn back and then we turn back and we turn back and seen mart in the show for the
00:04:56five days.
00:04:56Of course.
00:04:57And you gradually ran�ah like an artwork, a read?
00:05:00Great.
00:05:01If you don't know exactly how many things you offer,
00:05:05we'll know a person who has chosen a person.
00:05:08It's called Ivan Manchev.
00:05:11Classic!
00:05:19If you need to evaluate the kitchen and the food in our house,
00:05:24I'd give you 10.
00:05:25It's curious how many things are in the kitchen of Chef Manchev?
00:05:33What did you say?
00:05:34We're going to kiss the house.
00:05:36The left or the left or the right?
00:05:38The house with soy sauce?
00:05:40My favorite is a cup of tea,
00:05:44with a tongue and a tongue.
00:05:50No, what do you call?
00:05:52A shrimp.
00:05:53A shrimp.
00:05:57I'm very happy.
00:05:59I'm very happy.
00:06:00I'm very happy.
00:06:01The food we are making.
00:06:04The owners and the staff love the food.
00:06:07The food we love the food.
00:06:21The food we are making.
00:06:22We are going to make it.
00:06:23The food we are making.
00:06:27The food we are making it.
00:06:29It's so tough.
00:06:38The food we are making.
00:06:40All of the food.
00:06:40The food we are making.
00:06:50Shmarrita sa nablizu.
00:06:51Namirnat se va Fom.
00:06:52Edin grad posaglubil predishniya si blyasak,
00:06:55no nei, razbira se, svoi potencial.
00:06:57Trvna se kum pizzeria pri Finci.
00:07:00Sopstvenost, veroятно na nai-izvestnit jitel na Lom.
00:07:03Ato nei, Dunavad Sinei.
00:07:08Imaše naprženie v absolutno celya kolektiv.
00:07:12Priznavam si...
00:07:13Chakame šef Manchev da doide.
00:07:15Ako doide, de?
00:07:17Choe še doide, no koga?
00:07:18Da, nadiavam si da ni prida prida ceriturita.
00:07:21Vsicki sa pretisneni.
00:07:26Dobr den.
00:07:27Dobr den.
00:07:28Ehi, kak sa si struili? Mnogo mi e prijatno.
00:07:30A kade e Finci?
00:07:31Nяkade iz райona.
00:07:33A, ne, e tuka.
00:07:34Buzo da idva, iscam da go vida.
00:07:36A kade e kuhneta?
00:07:38Na 3-ti etaj.
00:07:39Na 3-ti etaj?
00:07:40E kak si govorite s tia?
00:07:42A mi, s telefono.
00:07:44S telefono?
00:07:44Da.
00:07:45Tava še stane problem, da znaete.
00:07:47A kak idva hranata?
00:07:48Prez asensyora.
00:07:49Dokao pritesnenite servitorki sa na kratak raspit,
00:07:53za tia hno kratko štastie se pojawявat i sobstveni cite.
00:07:58Dobr den.
00:07:58Dobr den.
00:07:59Ches i pocitania.
00:08:01Za nas?
00:08:02Mnogo mi e prijatno.
00:08:03Za mene e ches.
00:08:04V prvi moment, kato vidah Mnchev,
00:08:06ne očakvah naistina da e...
00:08:08tolkova, da,
00:08:09saka da ne go obidia.
00:08:11Vnimavaj, vnimavaj,
00:08:12pota na kled hodish.
00:08:13No tolkova slaba.
00:08:16Dobre,
00:08:17izmakna se.
00:08:18Vnimavaj, vnimavaj, vnimavaj,
00:08:19vnimavaj,
00:08:1910 godini samo.
00:08:21Uuu, seriosen opit.
00:08:22Kaj pravi menju?
00:08:24Slunčak.
00:08:24Vnimavaj, vnimavaj.
00:08:26Gordete li se s nešto od vašto menju,
00:08:28koje to vi je najhubovo,
00:08:29nešto, koje to naj običite?
00:08:30Znči, pizita sa ni vrhova.
00:08:32Az takav se bieh
00:08:35podgoćio za ataka
00:08:37kõm strana na šef Mnchev.
00:08:39Правilno, finci,
00:08:40правilno.
00:08:41Atakata započva.
00:08:42Zapoviadajte.
00:08:44Uuu, tva li je tva vašto menju?
00:08:45Da.
00:08:46Padnala mi je šapkata,
00:08:47li je tam je služi?
00:08:48Padnala mi je šapkata
00:08:49od tva menju,
00:08:49направilo,
00:08:50gledaj kva stana.
00:08:51Kolko nešta imate v tva menju?
00:08:53Da je po-разnoобразno,
00:08:54ще mi hvaljat li,
00:08:55ще mi...
00:08:56Be, zle почva nešto,
00:08:57gledaj, undravi se.
00:08:58Ne, ne,
00:08:59e, kva še mi predložite za pijenje?
00:09:02Predva?
00:09:02Čo aza imam dosta da broja.
00:09:03Ena čaša voda.
00:09:05Zabeljazah go
00:09:05po maniérite mu
00:09:07v silata ngоворa
00:09:08i mi pritisni.
00:09:10Ne pitah to po li sto dene.
00:09:12Zabeljazah se.
00:09:13Zabeljazah se.
00:09:14Zabeljazah.
00:09:15Zabeljazah.
00:09:16Izpita h pritisnene.
00:09:18Da.
00:09:18Normalno je.
00:09:19Topli predvasti.
00:09:201, 2, 3, 4...
00:09:21Azi boroja, vidiš kwa pravam.
00:09:22Zabeljazah.
00:09:24Zabeljazah.
00:09:24Zabeljazah.
00:09:25Zabeljazah.
00:09:25Zabeljazah.
00:09:26Zabeljazah.
00:09:26Zabeljazah.
00:09:27Zabeljazah.
00:09:35Zabeljazah.
00:09:35Zabeljazah.
00:09:37Zabeljazah.
00:09:38Zabeljazah.
00:09:39Zabeljazah.
00:09:39Zabeljazah.
00:09:41Zabeljazah.
00:09:41Zabeljazah.
00:09:43Zabeljazah.
00:09:44Zabeljazah.
00:09:45Zabeljazah.
00:09:46Zabeljazah.
00:09:46Zabeljazah.
00:09:49Zabeljazah.
00:09:50Zabeljazah.
00:09:51Zabeljazah.
00:09:52Zabeljazah.
00:09:53Zabeljazah.
00:09:54Zabeljazah.
00:09:54Zabeljazah.
00:09:55Zabeljazah.
00:09:56Zabeljazah.
00:09:56Zabeljazah.
00:09:58Zabeljazah.
00:09:59Zabeljazah.
00:10:00This is a soup in DUNOVA.
00:10:03It's almost an easy one.
00:10:04This is not done.
00:10:04This is not a DUNOVA.
00:10:06This is a dish in DUNOVA.
00:10:08Good, I'm going to pizza?
00:10:09I'm gonna pizza and pizza.
00:10:12.
00:10:12.
00:10:12What which mean?
00:10:25.
00:10:26That's the reason why you want to see how it is.
00:10:28With the warm ingredients, I want a tongue, ears and red.
00:10:33They are very nice.
00:10:36They like me very much.
00:10:37They like me very much.
00:10:39Let's eat this.
00:10:41Carbonara.
00:10:42How do you make it?
00:10:44What do you mean?
00:10:46How do you make it?
00:10:47I see that there is a lot of smetana.
00:10:49There is a lot of smetana.
00:10:50Yes, there is a lot of your carbonara with a lot of smetana.
00:10:54I'm sure how you look.
00:10:56Smetana is a much better.
00:10:57Smetana is a lot.
00:10:58I don't see the smell.
00:11:00I don't want to die, I don't want to miss me.
00:11:03Mist Rafi and I don't want to see how you make it.
00:11:07Let's get oneressed drinks.
00:11:09How do you have?
00:11:10A rice, honey, arun, tustolop, kuklej.
00:11:14A rice.
00:11:15Now, as I can see it, I will make this drink.
00:11:17I want to see something.
00:11:18A rice.
00:11:20Hello, Svetle.
00:11:23How do you get this recipe 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.
00:11:33Then I'm going to give you a good menu.
00:11:35I'm going to give you the things.
00:11:36Svetle goes.
00:11:38I'm going to prepare the party.
00:11:41Look at the timer.
00:11:42In the moment it's 6,5.
00:11:45Svetle, it's a bowl of lunch.
00:11:47I'm going to give you a break.
00:11:49Svetle, it's a bowl of lunch after Chef Manchev,
00:11:52but in the kitchen it's the first time it's a hard work day.
00:11:56Shkambi, churba, salad, pateljani, розов tomato,
00:11:59risotto, eggs and green onions.
00:12:01Plus salad.
00:12:04This menu contains 120 things
00:12:08and I believe how people do this kitchen.
00:12:12Help you to get pateljana.
00:12:138.
00:12:14We will eat so much.
00:12:16It's a little bit of a beer.
00:12:172.
00:12:182.
00:12:192.
00:12:213.
00:12:234.
00:12:234.
00:12:245.
00:12:266.
00:12:277.
00:12:307.
00:12:318.
00:12:318.
00:12:379.
00:12:398.
00:12:409.
00:12:4310.
00:12:44Do you want to start with a shkender?
00:12:47Yes.
00:12:50What is it that way?
00:12:51From today.
00:12:53I don't know why not.
00:12:54What is good?
00:12:56I don't expect to start with a cup of cheese.
00:13:01He always starts with something unexpected.
00:13:04What should I do?
00:13:05You're in the kitchen.
00:13:08How are you doing?
00:13:10How are you doing?
00:13:10You're in the kitchen.
00:13:12There is a cup of tea.
00:13:15And so, even more than a light bulb,
00:13:17Chef Manchev says,
00:13:20Chef Manchev says,
00:13:21that you have to get rid of the kitchen.
00:13:23You're in the kitchen,
00:13:26for the alternative to the phone,
00:13:29and for Chef Manchev,
00:13:31it is not allowed for customers.
00:13:33I don't know why not.
00:13:35I don't know why not.
00:13:36I don't know why not.
00:13:40I don't know why not.
00:13:41I don't know why not.
00:13:44I don't know why not.
00:13:46How do you think?
00:13:47I don't know any money.
00:13:49I'm going to take a put on a shrimp and some red wine.
00:13:54Light.
00:13:56It was good light.
00:13:57It was not that right.
00:13:59The people...
00:14:00Do you have dogs in the kitchen?
00:14:02Yes.
00:14:02Why don't you cut it out?
00:14:05Just made another shkinbite and put it on the bowl.
00:14:09I will turn it back to the bowl.
00:14:12I don't want to take it again.
00:14:14It's a good time for the bruxes.
00:14:15It's very good for the bruxes.
00:14:16I made a surprise on the bruxes,
00:14:18that the bruxes are a good time.
00:14:21It's a good time for the bruxes.
00:14:22It's a good time for the bruxes.
00:14:24I hope you can feel that it'll feel the bruxes.
00:14:29In the food of the mountain, nothing is delicious, the tomato is red, green, green, green.
00:14:34If you want to be a yellow, you can't write it.
00:14:38It was strange that you should write it.
00:14:41And on the other hand, it's not delicious.
00:14:43And the tomato is red.
00:14:45Because it's not seasonally.
00:14:47Yes, it's not easy to do it, it's not easy to do it.
00:14:51And we're ideal.
00:14:52I'm going to bring the story and they're more and more.
00:14:55It's nice, it's interesting.
00:14:58werden,affil entertains!
00:15:00A fantasticdepartmaan, review...
00:15:00Right, like this, buzzi, red, bonkish, square...
00:15:03Right, right, right, what is it, you know it?
00:15:06Anders, make this a꾼, your ideas.
00:15:09It's such a nym that a Western Europeanouve bomb Wall Street came out.
00:15:12Can we look at thefish bowl when they prepared j meals?
00:15:17No, you can eat a wrap and a cut.
00:15:26So many more, you know,
00:15:27that you have prepared as it should be.
00:15:30But look, look, look!
00:15:32My fingers are.
00:15:33But he's like a fingers, but he's drinking with the rice.
00:15:36Yes, yes.
00:15:37And the chips are out of the freezer.
00:15:39That's it, that's it, that's it.
00:15:40We only work with the chips.
00:15:44The other thing is nothing.
00:15:46The chips are not working.
00:15:47Maybe we'll see that work.
00:15:50They are combined.
00:15:53It's combined.
00:15:53Yes, exactly.
00:15:56And finally, we have kukurus and grah.
00:15:58And there are kukurus and a little margarine.
00:16:01That's how we decided.
00:16:03That's how we tried to make it.
00:16:05The clients eat it.
00:16:07And we're happy.
00:16:08We have kusuri, kusuri, kusuri.
00:16:10I'm already looking at the light.
00:16:12I'll take it.
00:16:14How many of them have in the alfinko?
00:16:16Kusuri and kusuri.
00:16:20Here we have kusuri.
00:16:22Yeah, what do you say?
00:16:24I'll tell you what it is.
00:16:25Kusuri.
00:16:26I'm a little bit tired.
00:16:27The pizza is getting rid of the board.
00:16:29The one thing is that a lot of products are made.
00:16:32When you're making a lot of products in the pizza itself,
00:16:36you're making a mess.
00:16:38And it's not ok.
00:16:39We're trying to make a lot of material.
00:16:42And that's why we're making a lot of material.
00:16:44And that's why we're making a lot of products.
00:16:45And that's why we're making a lot of products in the pizza.
00:16:47We're making a lot of products in the pizza.
00:16:52Where as I have to do soju sauce?
00:16:54W
00:16:54I mean, à you checkρα pretty the von?
00:16:57Who's soju sauce?
00:16:57That kind of says soju sauce.
00:16:59Find it.
00:17:00That isn't for good.
00:17:04And that isn't for happy.
00:17:07Maybe some error.
00:17:09A Enough, � arithmetic.
00:17:10It says,
00:17:11that red and fish don't cook with soy sauce in Japanese.
00:17:15It's better to get better.
00:17:18We get ready for the red.
00:17:21They are marinated.
00:17:23It's not one, it's another one.
00:17:26All is good.
00:17:28But this is good.
00:17:31They have fucaccia,
00:17:33i.e. cheese,
00:17:34which is a good one.
00:17:35When I look at how I'm going to eat the menu,
00:17:38we try everything.
00:17:40What is that carbonara?
00:17:42What is that carbonara?
00:17:43No, no, no, no.
00:17:46Why do I press it?
00:17:47That's why I'm going to press it.
00:17:49Let me write it.
00:17:52Carbonara is cooked.
00:17:54They don't put topsy.
00:17:56They add yellow.
00:17:58When I go to Rime,
00:17:59I'm going to put them with spaghetti.
00:18:01And when Chef F.F.L.O.
00:18:03You can start to put eggs.
00:18:06Let's see.
00:18:06In the original one,
00:18:08I'm going to put it.
00:18:09I don't even know,
00:18:10We're in Eataly.
00:18:11I'm here in France.
00:18:12We're in France,
00:18:13but there are a Vienna
00:18:17It's a good idea that we can do it.
00:18:25It's a good idea.
00:18:26We can't do it.
00:18:27We have something good and positive.
00:18:29We like it.
00:18:31We don't have to do it.
00:18:33So, we're going to go down the top.
00:18:35We have to do it.
00:18:37We have to do it.
00:18:37We have to do it.
00:18:38Yeah, I mean,
00:18:40I don't have to do it.
00:18:42I'm going to do it.
00:18:42I'm going to do it.
00:18:43I'll do it again for you.
00:18:45It's a universal thing.
00:18:48It's a new one.
00:18:51It's a new one.
00:18:52It's a new one.
00:18:53It's a new one.
00:18:53It's a new one.
00:18:53It's a new one.
00:18:55It's a new one.
00:19:04They did it.
00:19:05Even you have to make it.
00:19:07Do you want to make it a little bit?
00:19:09Good.
00:19:10We only have the fish in the water.
00:19:12What is that?
00:19:13A rice.
00:19:14I don't know how it is.
00:19:15What is that?
00:19:16I don't know how it is.
00:19:17I don't know how it is.
00:19:17I don't know how it is.
00:19:18What is this art?
00:19:20The tomato, like a cherry tomato, with a tomato, with a sweet tomato.
00:19:25And it's very beautiful.
00:19:26Yes, yes, yes.
00:19:28Lemon, vodka.
00:19:30The rice is not on the way, but lemon, vodka is not on the way.
00:19:34You're dead.
00:19:35You're mad.
00:19:36You're mad.
00:19:37Huh?
00:19:39The oven is in the middle of the restaurant.
00:19:41Hey, hey, hey, hey, hey, hey, hey, hey.
00:19:43But now there's a whole bunch of mushrooms.
00:19:46And everyone seems to have to do it.
00:19:50It's the end.
00:19:51It's the end.
00:19:52After a while, we'll have the applause for the chef Manchev.
00:19:53Bravo, bravo.
00:19:55It's a scary idea, the chef Manchev says.
00:19:59Everything is wonderful.
00:20:01It's hard to make it.
00:20:02It's hard to leave.
00:20:04This is perfect taste.
00:20:09It's a little bit of a
00:20:09bad taste.
00:20:10It's a bad taste.
00:20:12A bad taste.
00:20:14A bad taste.
00:20:17It's a bad taste.
00:20:20It's a bad taste.
00:20:22I've never seen it.
00:20:23I saw it, despite your certainty and confidence, that things are good.
00:20:30I saw that it's not like that.
00:20:32It's a comedy Satch.
00:20:34This is a mess.
00:20:35It's first to mess and then it's done.
00:20:38Satch needs to be a good mess,
00:20:40which is done well,
00:20:42not to mess,
00:20:43not to mess,
00:20:44not to mess with the leaves,
00:20:44then to make it in the oven,
00:20:47not to make it in the oven,
00:20:48and to make it a really good Satch.
00:20:51I don't like it.
00:20:52Hey, Satch is served.
00:20:54Satch is just an imitation.
00:20:56It's not to mess.
00:20:57I need to make it a little bit.
00:21:00Yes.
00:21:01Is everything done?
00:21:02Yes.
00:21:03That's what you see.
00:21:04For 48 minutes.
00:21:07It's fast.
00:21:08It's fast.
00:21:08It's fast.
00:21:09It's fast.
00:21:10I don't want to eat it well.
00:21:14Who is your hero in dessert?
00:21:16Cheesecake.
00:21:17Cheesecake?
00:21:18I like it.
00:21:18Yes, I'll try it.
00:21:20After Cheesecake for dessert,
00:21:22Chef Manchef
00:21:22very much likes a little criticism.
00:21:24I have a certain pressure.
00:21:27You don't have a restaurant with 120 things in the menu.
00:21:29You don't have a restaurant with all the people of the food.
00:21:32When you put your name here,
00:21:34you have a top quality.
00:21:36The bread is something,
00:21:37which is something that this bread has brought in Finca.
00:21:40It's something that is unique.
00:21:40It's something that makes me feel.
00:21:41It's something that makes me feel.
00:21:43It's something that makes me feel.
00:21:44with pizza,
00:21:44you don't have to put these things in one thing
00:21:47and on the other side,
00:21:48you want to be a good quality.
00:21:48It doesn't matter.
00:21:49The bread is based on it.
00:21:50Being prepared for 200 grams of the bread.
00:21:52Can I try it?
00:21:53No.
00:21:54I wanted to go with this idea of Chef Manchef
00:21:56to clean these things in Tens.
00:21:58It's at least 200 meters from the open.
00:22:02How do you have some fishes?
00:22:04You have a guilloci but you have a fish.
00:22:06But even seriously?
00:22:08No, it's not a fish.
00:22:10Even more of a fish.
00:22:10How do we think today,
00:22:12we have some fish and a fish?
00:22:14The also has the fish and a fish.
00:22:16And then you have some fish and some fish.
00:22:18You have some fish or some fish?
00:22:18I think it's challenging.
00:22:19I'm going to tell you why.
00:22:22Because in detail it's development.
00:22:25And there it is,
00:22:26in relation to it.
00:22:28It's not possible to make carbonara
00:22:30with a strong sourdough.
00:22:31It's called a strong sourdough.
00:22:35But when you put carbonara name,
00:22:38it's a classic.
00:22:41And in the same way,
00:22:42you can make a sourdough.
00:22:43You can make a sourdough with a sourdough.
00:22:47And in fact, we use Satcha
00:22:48as a solution, not as a way of cooking.
00:22:52Yes.
00:22:52Tomorrow I'm going to the kitchen.
00:22:54It was very nice.
00:22:56We're waiting for you.
00:22:57It will be like a whistle in the morning.
00:23:01With a fork and a fork
00:23:03from the other side, Chef Manchev.
00:23:05On the morning, Chef Manchev
00:23:07is incredibly
00:23:09to encourage us from the mistakes,
00:23:12to understand,
00:23:13to accept his advice
00:23:15and at the end of the end
00:23:16we're going to the best
00:23:18and to say,
00:23:19hurrah!
00:23:20We won.
00:23:21Together.
00:23:22Whether it's the fight
00:23:24or the entire episode
00:23:26of the forgotten people,
00:23:27how the
00:23:28of the kitchen
00:23:29will be seen
00:23:30after the headlines.
00:23:36In the morning,
00:23:38there was almost an infarct
00:23:39for the team
00:23:40of the pizzeria
00:23:41in Finci.
00:23:41We got it.
00:23:43We got it.
00:23:43We got it.
00:23:44We got it.
00:23:46We got it.
00:23:49We got it.
00:24:06We got it.
00:24:07We got it.
00:24:07We got it.
00:24:07We got it.
00:24:09We got it.
00:24:12We're not going to put it.
00:24:14We cut it.
00:24:16With the answer
00:24:17there,
00:24:17I perfectly
00:24:18She is in the lens and she is in the car,
00:24:20because we didn't start to sell a bar.
00:24:24So we have to be ready for the wedding.
00:24:26But we are always good and good and good.
00:24:31And we will all be ok.
00:24:34If the client is able to encourage us,
00:24:37we will have soup.
00:24:38Just...
00:24:38No, I don't know.
00:24:40We will have cigarettes,
00:24:43we will have a coffee,
00:24:43we will have a coffee,
00:24:44and we will have a man.
00:24:46Yes, Chef Manchev,
00:24:47yes, it's nice to be.
00:24:48Yes, sir.
00:24:49Yes, sir.
00:24:50We will have a quick look at it.
00:24:51No, no, no,
00:24:52we will only have a lot of times.
00:24:55And when they are in the kitchen,
00:24:57God bless the chef Manchev to be able to leave the house,
00:24:59he is in the place,
00:25:00he is in the corner of the house.
00:25:02Bravo, these are the conditions,
00:25:03I don't know how many people see them.
00:25:05All of this is made with his own hands.
00:25:08Super,
00:25:08now we are going to go ahead and see the pizza,
00:25:10I see the pizza,
00:25:11I see the pizza,
00:25:13I see the pizza.
00:25:14Yes, the pizza.
00:25:14We felt like we were in a restaurant.
00:25:19Chef Manchev is also affected by investing in pizza for pizza.
00:25:24Good day! How are you?
00:25:25Good.
00:25:26Did you make pizza?
00:25:27Yes.
00:25:28This is the only one in the region.
00:25:32Is pizza for another?
00:25:34We offer pizza for pizza and pizza for pizza.
00:25:37But...
00:25:38Why don't you offer the server?
00:25:40She is very friendly.
00:25:41It's in the menu.
00:25:43It's in the menu.
00:25:44And after that...
00:25:45I lost 120 things.
00:25:48So, lovely and lovely Chef Manchev was walking to the prayers for the pizza.
00:25:54Now, it's already the moment of truth.
00:25:57Now, as it was, I could give you 10 points.
00:26:02I could say everything, but now it's the moment,
00:26:05in which I will see your own mistakes.
00:26:07Chef Manchev, my...
00:26:09How are you doing?
00:26:10Yeah, Chef Manchev.
00:26:13Chef Manchev.
00:26:15Chef Manchev.
00:26:16Chef Manchev.
00:26:16Manchev is a hater, in my opinion,
00:26:18because I always find a choice.
00:26:20It's true.
00:26:20It's true.
00:26:21It's true.
00:26:23It's true.
00:26:25It's true.
00:26:34It's true.
00:26:35It's true.
00:26:36It's true.
00:26:37It's true.
00:26:45I don't know why I'm a hater.
00:26:46Why?
00:26:47Because it has a vision.
00:26:50It has a vision, but it has a taste.
00:26:52We have to do it as a maximum.
00:26:55I don't know.
00:26:55The hater is one of the criteria
00:26:57and the challenge is something different.
00:27:00I accept criticism,
00:27:01but it is a lot of criticism.
00:27:04Is that carbonara?
00:27:05No.
00:27:06Why do you do it?
00:27:07You do it.
00:27:08You do it.
00:27:10It's not that carbonara.
00:27:14It's not right.
00:27:16This is the correction.
00:27:18This is the correction.
00:27:19This is the factory.
00:27:21This is not a taste.
00:27:23It's not a taste.
00:27:26What do you do?
00:27:27You just have to kill your eyes.
00:27:29The eyes are ready.
00:27:31The eyes are ready.
00:27:32The rice, which you have yesterday,
00:27:34and you are ready to go to the office.
00:27:37That's right?
00:27:38It was a minute.
00:27:39How did you say it?
00:27:43What was it?
00:27:44I was a friend.
00:27:46The word?
00:27:47No, I don't remember.
00:27:49Manchev is a hater.
00:27:50Hater?
00:27:51Is that a hater?
00:27:52No, that's not.
00:27:59No.
00:28:17I don't know.
00:28:20No.
00:28:20It's so quiet when I'm far away from the kitchen.
00:28:22Today you're going to take care of the kitchen, right?
00:28:25You're going to take care of the kitchen, right?
00:28:26Yes, it's not for the kitchen.
00:28:28The kitchen is better than us.
00:28:30And the wine was ours.
00:28:33The wine...
00:28:34Did you buy wine?
00:28:36Always.
00:28:37Always.
00:28:38Always.
00:28:39Why did you buy wine?
00:28:41But it's the same process.
00:28:44But I don't know how to do it.
00:28:47And when you hate and take care of the kitchen...
00:28:51... I don't love it.
00:28:52Good ansMAN.
00:28:52Good morning.
00:28:53Good morning.
00:28:56I have three apples.
00:28:58Yes.
00:28:58Yes.ak
00:29:00through Gateway. Yes.
00:29:01One disease.
00:29:01Yes. And
00:29:01one more…
00:29:02Okay. Okay.
00:29:04Okay.
00:29:06Yes.
00:29:07Good.
00:29:07they'reart
00:29:08immune. Mr. Right. Okay.
00:29:15Ovecharski, oklej, two times, and potatoes.
00:29:18Here, now I invite you two oklej,
00:29:19and you go directly to the microwave.
00:29:22We've got the microwave.
00:29:23We've got the microwave, we've got the kitchen.
00:29:25Something from the sort.
00:29:26For me, risotto with filet,
00:29:28and green onions,
00:29:30and some fresh sauce.
00:29:32Shops.
00:29:33Shops.
00:29:33Shops.
00:29:34Shops.
00:29:35Shops.
00:29:35Shops.
00:29:35Shops.
00:29:36Shops.
00:29:44Shops.
00:29:44Shops.
00:29:45Shops.
00:29:46Shops.
00:29:47Shops.
00:29:47Shops.
00:29:50Shops.
00:29:51Shops.
00:29:52Shops.
00:29:52Shops.
00:29:53Shops.
00:29:53Shops.
00:29:54Shops.
00:29:54Shops.
00:29:56Shops.
00:29:57Shops.
00:29:58Shops.
00:30:01Shops.
00:30:04Shops.
00:30:06Shops.
00:30:07Shops.
00:30:09Shops.
00:30:11We have left one menu.
00:30:14Nice.
00:30:15It's an Italian salad.
00:30:17How do you use it?
00:30:19It's a little bit of a marinade.
00:30:21What?
00:30:23It's an Italian salad.
00:30:25It's an Italian salad.
00:30:26It's an Italian salad.
00:30:28This is a Italian Italian salad.
00:30:30Yes, but it's a Bulgarian.
00:30:33Where are you from?
00:30:34I don't like it.
00:30:35I don't like it to make a lot of shame.
00:30:38You don't like it.
00:30:39Only Chef Mancev loves it.
00:30:42What do you do at the moment?
00:30:43Carbunara and spaghetti.
00:30:44And now with topeno sir.
00:30:46I'll tell you how to make it with carbonara.
00:30:47I'll show you.
00:30:48I'll show you.
00:30:49Topeno sir.
00:30:50Smetani.
00:30:51Look at what's going on.
00:30:52Smetana.
00:30:53Do you know how much money is this?
00:30:55Here, 40-50 million dollars in the recipe.
00:30:59There is.
00:30:59What did you say?
00:31:01A hater.
00:31:02A hater?
00:31:03A hater?
00:31:03No, it's true.
00:31:04I told you that there is.
00:31:05You have a phone, Joe?
00:31:06Yes, yes.
00:31:07Well, you don't open the phone, and see who is like one.
00:31:09I'll show you how to make carbonara.
00:31:10His relationship to the color was a bit more durable.
00:31:20But the cameras on Koshmari in the kitchen are not the only ones after the lesson.
00:31:39It's a little bit of water.
00:31:40Let's see what's going on.
00:31:42Do you have a little boulion?
00:31:46There's no water.
00:31:48Wait, wait, wait!
00:31:50It's not water!
00:31:50You can see it on the cutler.
00:31:55You put salt, put it in, put it in and put it in.
00:31:59You put it in so you should be.
00:32:01You show it in so you're gonna show it!
00:32:04And you get it in the way.
00:32:06You put it in the way you put it in.
00:32:07and the parmesan gives the taste on the same
00:32:10the way to the side
00:32:12and the baštinskiyat rock
00:32:13quickly became a part of the best
00:32:16carbonara floor
00:32:17let's see your
00:32:20let's go and get the two of them
00:32:21let's see what I like
00:32:22my name
00:32:23my name
00:32:24my name
00:32:24my name
00:32:25why did you do this
00:32:26you get the tomatoes
00:32:28for soup
00:32:29you make them
00:32:30you make them
00:32:30chef manchev
00:32:31I'm a nice tomato
00:32:32I'm a strong tomato
00:32:33so we'll have them
00:32:34I'll have them
00:32:35what do I make
00:32:36Hey, you have a criteria!
00:32:38How do you do it?
00:32:40Why do you take it?
00:32:42Spaghetti and carbonara for you.
00:32:45This is made by the original recipe of Chef Manchev.
00:32:49These are our spaghetti and carbonara.
00:32:52Ask and tell you what you like.
00:32:54What is it for?
00:32:56No, no.
00:32:58Why is it so more-to-less?
00:33:00And how are you?
00:33:01No, no, no.
00:33:02I don't have to pick up until now,
00:33:05because this is something that is known for me.
00:33:07This is my favorite.
00:33:08Here, you go inside the board,
00:33:10inside the board, inside the board,
00:33:12it's okay.
00:33:13It's like inside the board.
00:33:16Are you doing this?
00:33:17Yes.
00:33:18Are you a Bucsilek 100% sure?
00:33:21Burkan.
00:33:21Why do you do it?
00:33:23Because with Bucsilek is a Bucsilek.
00:33:26Here is a supermarket.
00:33:28There are a lot of ingredients.
00:33:29I have to take a look at Bucsilek.
00:33:29What do you do?
00:33:30I can take a look at Bucsilek,
00:33:31Bucsilek,
00:33:32Bucsilek,
00:33:33I'll do it.
00:33:344 people you have to do it for 2 minutes.
00:33:37What is this,
00:33:38which is easier to do?
00:33:40Chef Manchev,
00:33:41I can take a look at the diabolical side.
00:33:43I'm not sure if I'm not sure.
00:33:45I don't keep it!
00:33:46I'm not sure if I'm not sure.
00:33:47But I'm not sure if I'm not sure if I'm not sure.
00:33:52I am not sure if I'm not sure if I'm not sure if I am.
00:33:57What is that?
00:33:58That's the language of the teacher,
00:34:00which is now not a word.
00:34:02Okay, he doesn't have a word, but there is no one in his name.
00:34:05What idea is that?
00:34:07What is your idea in this case?
00:34:09Many ideas have been made.
00:34:10I have 20 recettes with my language.
00:34:1220.
00:34:13I'm not a word, I'm not a word,
00:34:15I'm not a word, I'm not a word, I'm not a word, I'm not a word.
00:34:19I'm not a word.
00:34:20We are not a word with you.
00:34:22But here in the Lom...
00:34:24No, Lom, no, Lom.
00:34:25We are not a word, we are not a word.
00:34:29We are not a word, we are not a word.
00:34:30The mouth is a word, but...
00:34:32Is it possible?
00:34:34It is possible, but it is not possible.
00:34:36It is possible, but it is not possible.
00:34:38It is possible, but it is not possible.
00:34:39Here you see, tell me what is in it.
00:34:41Tell me, you have a piece of salt and this is...
00:34:45This is a lot of flavor.
00:34:46It is a very different way.
00:34:48You can get a piece of salt, salt, salt, salt...
00:34:50But how do you want?
00:34:51No, they are not the question.
00:34:53They are the question.
00:34:54That is how you do, not how you do.
00:34:56They go by the way, they get to them.
00:34:58The Hodges said...
00:35:02Do not...
00:35:03Let's see, it is not an ounce...
00:35:03I can tell you a little bit.
00:35:07Do not repeat this.
00:35:08That is risotto.
00:35:09That is my top.
00:35:11I am a resellant, that is my top.
00:35:14That is my top.
00:35:15And my top.
00:35:16I have written a book, there it is written on risotto, but read it.
00:35:19There are other books, not only mine.
00:35:21The original Italian risotto is made with 250 grams of chips,
00:35:27one of them of chicken and two of them of luk.
00:35:32600 ml of a balloon, a bial wine should be 50 ml of rice.
00:35:38This evening you will open the book.
00:35:40And tomorrow you will do it.
00:35:41And tomorrow you will do risotto.
00:35:42If you have the opportunity to do it tomorrow, I will do it.
00:35:45I will do it.
00:35:46The cup of coffee.
00:35:48The cup of coffee.
00:35:50The cup of coffee.
00:35:52The cup of coffee.
00:35:54What do you do?
00:35:56It is a cup of coffee.
00:35:58No, no.
00:35:59Yes.
00:36:00What does it say?
00:36:01What does it like?
00:36:02What does it like?
00:36:05There is no idea.
00:36:07There is only a taste and nothing.
00:36:10No.
00:36:13No.
00:36:13That is enough.
00:36:15No.
00:36:16No.
00:36:17No.
00:36:18No.
00:36:19No.
00:36:20No.
00:36:20Yes.
00:36:21That is a wonderful, isn't it?
00:36:22Yes wow.
00:36:24Yes.
00:36:24Yes please don't mind so much, A you have to yourself lately.
00:36:38Yes.
00:36:39Guys a lot ofаров.
00:36:43It's so beautiful when I do it.
00:36:47Yes nice.
00:36:48Yes, for those.
00:36:48Thank you for being here.
00:36:49I have my fillet.
00:36:50A little bit more than a bit.
00:36:54But, I've got my fillets.
00:36:55But in my party, we have my Jeune.
00:37:00Ushii and chervas, spr découvreni –
00:37:03Ushii and chervas, sprouvreni.
00:37:05We're on the most powerful grill in Bulgaria.
00:37:10It's called microplano.
00:37:12Ha!
00:37:13He's got you.
00:37:13Amen.
00:37:16So if you want to cut out Cezara,
00:37:18I'll explain.
00:37:19I'll take a look at the bass.
00:37:20Where is the bass?
00:37:22Yes, I'm going to go.
00:37:24And that sauce is not.
00:37:25It's not.
00:37:25It's not.
00:37:26It's not.
00:37:27It's not.
00:37:28It's not.
00:37:29It's not.
00:37:30I'm going to go out and get some sauce.
00:37:32It's not.
00:37:33It's not.
00:37:35It's a battle.
00:37:36Please, Chef Manchev.
00:37:38Can you do it?
00:37:40You can do it with a factory.
00:37:41That means that you can do it with a factory.
00:37:44That's not a factory.
00:37:45It's a imitation.
00:37:46It says the sushi.
00:37:48I have a fish for you.
00:37:52It tells you to eat the sushi.
00:37:53It tells you to do it with a Você.
00:37:57It doesn't matter.
00:37:58I will
00:37:58drive it with a car. I'll
00:38:03be ready. I want
00:38:04to ride it with a coffee. It's
00:38:05not like that. It's
00:38:08not like that. It's
00:38:09not like that. It's
00:38:10not like that. It's
00:38:10not like that. How are
00:38:12your shoes?
00:38:12I'm sorry, I'm sorry.
00:38:15They came to be cold.
00:38:16The berries are a bit of a bunch of milk.
00:38:19What is it? What is it? What is it?
00:38:20It's the carbonara!
00:38:21Nobody told me what is it.
00:38:22Good, Chef.
00:38:24You write a lot of SMS?
00:38:26I don't like it.
00:38:28I don't like it.
00:38:29I don't like it?
00:38:31Why?
00:38:32I don't like it.
00:38:32I don't like it.
00:38:35When children prefer lemon,
00:38:38the things are not good.
00:38:40Are you going to buy this one for Chef Manchev?
00:38:43Good.
00:38:44But still, good news are on the way.
00:38:47My friends were very sweet.
00:38:49We bought a very sweet one for Chef Manchev.
00:38:52Thank you Chef Manchev for complimenting you to ask your spaghetti.
00:38:58Two spaghetti we like, but you liked them a lot more.
00:39:02It's a surprise!
00:39:04You can see it!
00:39:05You can see it!
00:39:07They also are nice.
00:39:08They were very nice, but they liked the Chef Manchev a lot more.
00:39:13What's interesting about Chef Manchev?
00:39:16The chicken.
00:39:17The chicken.
00:39:18I think it's a good sauce.
00:39:21The chicken and the chicken.
00:39:24It's something like that.
00:39:25It's definitely a good taste.
00:39:28It's a good taste.
00:39:30The chicken?
00:39:31The chicken?
00:39:32The chicken?
00:39:33The chicken and the chicken.
00:39:34The chicken.
00:39:35No chicken.
00:39:36Okay.
00:39:38Who?
00:39:38The chicken, which we'll get it without a drink.
00:39:41The whole of the resort, you have a phone to raise your hand.
00:39:45Please do you do it?
00:39:46It's not a problem.
00:39:48It's a phone.
00:39:50And while the other eyes are still on the skin,
00:39:53Chef Manchev decides to put the eyes on the other ones.
00:39:56Good evening!
00:39:57I don't know if anyone is alive in the kitchen.
00:40:01Who knows who knows?
00:40:02You don't have to go!
00:40:05You don't have to go!
00:40:06You don't have to go!
00:40:08You don't have to go!
00:40:09You don't have to go!
00:40:10You don't have to learn!
00:40:12You don't have to go!
00:40:13You don't have to go!
00:40:14You don't have to go!
00:40:15You don't have to go!
00:40:19Manchev decides to collect the client's opinion about the quality of the food.
00:40:24Good evening!
00:40:25How are you?
00:40:26Good evening!
00:40:27Good evening!
00:40:29How was the evening evening?
00:40:30I don't know!
00:40:32You don't have to go!
00:40:33We have to go!
00:40:34The dressing room was a lot in the salad.
00:40:38What do you have to go?
00:40:40The orange juice.
00:40:41The orange juice.
00:40:41The wine.
00:40:42The orange juice.
00:40:44The orange juice.
00:40:45I don't know.
00:40:46The orange juice.
00:40:47I don't know.
00:40:48I don't know.
00:40:49I don't know.
00:40:50It's a problem.
00:40:51I'm wondering.
00:40:51because he tries to show us that there is a back-back
00:40:57and communication.
00:40:59And the result of his work is like,
00:41:01that he is completely wrong with his opinion.
00:41:04The client has to get back-back.
00:41:07They have to know how many people are satisfied,
00:41:10so that they can not be able to do it.
00:41:12Yes, exactly.
00:41:13I am going to do it with you.
00:41:15That is your job.
00:41:16Okay?
00:41:17Yes, super.
00:41:18After this duresque mrtion,
00:41:20Shef Manchev is ready to get his own diagnosis
00:41:23and評価 on reality in the pizzeria in Finci.
00:41:26They have to communicate with this phone.
00:41:28This phone is on.
00:41:30They have to get back-back.
00:41:31They are going to get back-back.
00:41:32They have to take back-back, back-back.
00:41:34That is what they have to do.
00:41:35It's a problem.
00:41:36These people have to make no communication with client.
00:41:40They have no way to find the other connection.
00:41:43You can't collect one-to-one or not ask why it is full.
00:41:47That's the opposite connection for us is really important.
00:41:49For me to know how to react and how to make a mistake.
00:41:54And the mistake goes back and repeat and repeat.
00:41:57They are on the phone, they are on the phone, they are on the phone,
00:42:00but they don't think about how they give them, why they give them.
00:42:04You have great conditions.
00:42:06How difficult is to make a piece of cake?
00:42:08How difficult is to make a piece of cake?
00:42:11We have to be more initiative.
00:42:13The people work, not to say that they don't work,
00:42:15but they have to work quite a bit more.
00:42:17It makes such a disappointment.
00:42:20Today, the tomatoes, which are in the restaurant, are mild.
00:42:24I say, well, why did you come here?
00:42:26It's a process.
00:42:28Yes, yes.
00:42:30I want to understand the next thing.
00:42:32How you give to your employees,
00:42:35they must give to you.
00:42:37They cannot work in this innerity,
00:42:40because they see something and they see it.
00:42:42They love it in the phone, they love it, they do it.
00:42:45They do it.
00:42:45I love them all.
00:42:48And that's my affection.
00:42:50Maybe with this kindness, which we do to them,
00:42:53they 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.
00:43:03We'll see you in the morning.
00:43:03In the morning.
00:43:04We have to be together with them.
00:43:06We have to be together with them.
00:43:08We have to help them with them.
00:43:34We have to be together with them.
00:43:36We have to be together with them.
00:44:07We have to be together with them.
00:44:16We have to be together with them.
00:44:22We have to be together with them.
00:44:23We have to be together with them.
00:44:56We have to be together with them.
00:45:11We have to be together with them.
00:45:13We have to be together with them.
00:45:26in the village of the village of the village of the village.
00:45:29There are serious boys who are in this village.
00:45:34With two words, to show the viewers and clients where the fish is.
00:45:40We've been working with my husband to show that
00:45:46some things are not so easy to do.
00:45:49And one of these things is the delivery of fresh rice in our beautiful facility.
00:45:57Unfortunately, in Bulgaria, because of the various standards and demand by the Agencia for Health,
00:46:05we have no way to offer them in restaurants.
00:46:09We want to offer Bulgarian, native, local production of every kind of product.
00:46:25But Chef Manchev always has a recipe.
00:46:29The Agencia for Health has a cheap patech.
00:46:33The small and old producers have a deal with the Agencia for Health and they can sell it in restaurants
00:46:39with a cheap patech.
00:46:40With a certain gram, a kilogram, they can make it.
00:46:44Of the other hand, this is the question of the desire and the desire.
00:46:48After that, they have a barque.
00:46:50The socialists of the product are in the Sofina, the Drainchukovata bar, in the Drupal.
00:46:54There you go and find the product directly from the product to take the best.
00:46:59A Finci and Iliana always have a idea for a new initiative in Malchia, but important for them.
00:47:05There is no such thing. There is no such thing.
00:47:08We have to do exactly like this,
00:47:11where you can buy such things.
00:47:13And you can buy restaurants.
00:47:16We will not be only one.
00:47:17We will not be the only ones.
00:47:18We will not be the only ones.
00:47:20We will not be the only ones.
00:47:21We will be together with the idea,
00:47:25which was born on the boat in Dunav.
00:47:29After the future of the trip,
00:47:30the company made a great deal
00:47:33on the river.
00:47:35It was nice and pleasant,
00:47:38and finally, of course,
00:47:39there were gifts in nature.
00:47:41The kids should know the price of the price.
00:47:44Yes.
00:47:45The one for you is a gift for us.
00:47:48You are the best to go to our village,
00:47:51to get a little bit,
00:47:53and we are also a little bit.
00:48:02I want to thank you.
00:48:04Next, as we saw the rice,
00:48:06we took the gift and kept the surprise
00:48:08and continued to the surprise
00:48:10to the next surprise.
00:48:12From the moment to see the sauce for the food
00:48:15for the whole region,
00:48:18Chef Manchew is in the field
00:48:19to meet the great fans.
00:48:22I want to introduce you with a great, great, great fan.
00:48:28It's a great fan.
00:48:29But again...
00:48:32Wow!
00:48:33What is that?
00:48:35What is that?
00:48:37It's a fan.
00:48:38It's a true prasen.
00:48:40It's been living in the natural world.
00:48:42It's free to look.
00:48:44As they say, it's a happy prasen.
00:48:46But who will be a great fan?
00:48:49It's a happy prasen.
00:48:51Or Manchev on Prasho?
00:48:53I would like to go to my house.
00:48:54The first thing, as we said, is the most best.
00:49:00It's the best.
00:49:01And here, let's try to tell you something more.
00:49:04It will be an incredible symphony.
00:49:06Is there any bread?
00:49:07Yes, everything is.
00:49:09Yes, everything is.
00:49:11Super.
00:49:11I'm waiting for a new menu for Chef Manchev.
00:49:14But with a certain menu for my menu,
00:49:17with the yogurt,
00:49:20with the wine,
00:49:21the drink, the wine, the wine, the wine, the prasen, the avocado.
00:49:24The harees of Giorgi.
00:49:28And smellies of soothe.
00:49:31And with the new menu,
00:49:31And maybe some Jerry Giorgi,
00:49:34all of us'd had to come together with therier.
00:49:37It's a nightmare, now it's a moment on the surprise.
00:49:42We've made some details, some joy and some greenery.
00:49:46When we got into the restaurant, the smiley ones were so on.
00:49:49And in the moment, the sun is burning, as a surprise.
00:49:53Because we are smiling and smiling.
00:49:56The flight is on the Stanii and in Dunavskia Grad,
00:49:59as well as in the pizzeria on Finzi and Iliana.
00:50:04The season has to go and see you in the interior and in the interior.
00:50:08And as I said, it's time to go to the menu.
00:50:14At the end, we are in our house with Grayslunds, so it says.
00:50:19The first thing that we have to do is the shrimp.
00:50:22You can't have any restaurant in your restaurant.
00:50:24And every day.
00:50:26150 meters from the middle.
00:50:28This is so important.
00:50:29What do we have to choose?
00:50:30We have a little bit of shrimp.
00:50:32We have a little bit of shrimp.
00:50:33We have a little bit of shrimp.
00:50:36The shrimp, a little bit of shrimp.
00:50:38This is the best part for the shrimp.
00:50:42At the ground we have the shrimp.
00:50:45I have everything.
00:50:46And I can't get the shrimp.
00:50:49But it's not!
00:50:50Nothing, Munchevs has everything.
00:50:52The most useful advice.
00:50:54The shrimp has a lot of fresh cheese.
00:50:57If you bring in the chicken, you have the shrimp.
00:51:03No
00:51:04Do you like this?
00:51:06Do you like this?
00:51:06Do you like this?
00:51:07Do you like this?
00:51:09Yes.
00:51:09Yes.
00:51:10Yes.
00:51:11Yes.
00:51:12In the preparation of the things,
00:51:15we felt like Robby.
00:51:17Robby is Chef Manchev.
00:51:18Yes, Robby,
00:51:20you increase a little.
00:51:21But I personally am happy at this point.
00:51:24So, see, here is something very important to do.
00:51:27Here we already have salt,
00:51:28not margarine.
00:51:29We have salt, pepper,
00:51:30and pepper.
00:51:30It's super.
00:51:31It's something different.
00:51:32There is nothing to do with our soup.
00:51:34It's a lot more than us.
00:51:37It was much more than us.
00:51:38It was much more delicious.
00:51:38It was much more delicious.
00:51:40It was delicious at the same time.
00:51:43It feels like everything.
00:51:44It's a little green soup.
00:51:46It's a little bit.
00:51:48This soup was wonderful.
00:51:50The next thing we have to make is
00:51:52the clay.
00:51:53Just look at the clay.
00:51:54I'll do it like that.
00:51:56We'll do it like that.
00:51:57We'll do it like that.
00:51:58We'll do it like that.
00:52:00We'll do it like that.
00:52:02We'll do it like that.
00:52:03We'll make it up.
00:52:03We'll make it up in the kitchen.
00:52:05We can make it up.
00:52:05The things that Chef Manchev showed us this evening
00:52:07are not
00:52:08we'll have the fun.
00:52:10In the middle we have a little bit of salt and a little bit of salt.
00:52:13We put it in the bowl and put it in the bowl.
00:52:16If you want to put it in the bowl for a long time.
00:52:19Let's put it in the bowl.
00:52:20The flavor that he showed us was very delicious, very good looking.
00:52:25And if we have a preparation for him, which will be, we will do it.
00:52:29It would have been a great meal for our guests, our clients.
00:52:34The flavor...
00:52:35We are like this...
00:52:37… this is the way we eat.
00:52:42Next is what we do.
00:52:45We put it in our bowl and we put it in the bowl and cut it all the way and
00:52:52we can cut it out on ouragus.
00:52:54And here is it very important to we put it in our stomach,
00:52:57a little bit of vinegar, we cut it out and we cut it over with the wine.
00:53:04The difference between the language of Chef Manchev and our language is that the language of Chef Manchev is more
00:53:10about a bit.
00:53:11That's it.
00:53:12That's not how anyone likes it because you have a lot of desire.
00:53:17Let's start with the next step.
00:53:19The thing that I'm going to do is super interesting.
00:53:21This is a chardin.
00:53:23This is a chardin.
00:53:24This is a chardin.
00:53:24I'm going to fill it with a drop sarm.
00:53:26After I'm going to do it with a chardin.
00:53:28I'm going to make a chardin with a little chardin,
00:53:30because I love a chardin.
00:53:32I'm going to make a chardin.
00:53:34I'm going to make a chardin.
00:53:35If the chardin doesn't work, you can make a chardin.
00:53:38It's unique.
00:53:39The only thing is to make a chardin 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'll prepare the chardin.
00:53:51We'll make a chardin.
00:53:54Chardin.
00:53:54Now, I want to thank you for the whole thing,
00:53:57which you do.
00:53:57The technique you do.
00:53:59I like my chardin.
00:54:01Now, I'm going to make a chardin.
00:54:05I'm going to make make a chardin.
00:54:25And then we add 100 grams of sauce.
00:54:28After that, very important thing is that when you're doing it,
00:54:32you just press it.
00:54:35This is very important.
00:54:37You're doing it.
00:54:38You're doing it.
00:54:38You're doing it.
00:54:39You're doing it.
00:54:41You're doing it.
00:54:42You're doing it.
00:54:43You're doing it.
00:54:49You're doing it.
00:54:50Of 30-40 grams.
00:54:52We have a good job,
00:54:53Half the breakfast.
00:54:56You've done it that way.
00:54:5830 grams.
00:55:00Of how to wet it.
00:55:03Red Hookah it,
00:55:04I like to go ahead and eat dishes as well.
00:55:07Thank you, very much.
00:55:12The delicious menu is always the best for your restaurant, for your taste, for your level.
00:55:19But before you get a new menu.
00:55:22When you see this menu, you can see that the menu is turned off.
00:55:26It is for your restaurant, for your taste, for your level.
00:55:31I want you to grow up every day. This is the most important thing.
00:55:35This is your new menu. You can see it.
00:55:37Did you see it?
00:55:38I was very surprised.
00:55:43I really didn't expect that.
00:55:47And I was overwhelmed.
00:55:49And one innovation, which we made, is the menu menu.
00:55:55I have no words to write it, for which I thank you very much.
00:55:59That's why we need it.
00:56:01That's why.
00:56:05It's very important.
00:56:07It's very important that you have to present it in the best way.
00:56:10The restaurant owner is the servitor.
00:56:12He needs to buy this thing.
00:56:16And very important thing is to find the other connection.
00:56:18So you can understand where you are.
00:56:20Now it's time to try it.
00:56:21And where the restaurant is?
00:56:23From the restaurant.
00:56:24I'm a friend of the restaurant.
00:56:25Before becoming a-
00:56:27It's a symphony.
00:56:29It's really very sweet, very sweet.
00:56:32What do you say, Madam Carbonara?
00:56:33It's very sweet.
00:56:35This is his favorite.
00:56:36It's a very favorite.
00:56:38It's just two eggs.
00:56:42Shardana?
00:56:43It's really good.
00:56:45This is a drabolia.
00:56:47You can give any shkambeta,
00:56:49any shi, without this.
00:56:51So...
00:56:52You can't eat it.
00:56:54You have a very talented fish.
00:56:57It's really scary.
00:56:58Congratulations, my friend.
00:56:59You have a good technique on the fish.
00:57:02You're very good.
00:57:03You turn it right inside the fish.
00:57:05It's the only thing to keep the fish is the norm.
00:57:08I thought,
00:57:09I've tried the best fish.
00:57:12Of course.
00:57:13But it turns out,
00:57:14even though it's a little bit,
00:57:17it's the best fish.
00:57:20We're the best.
00:57:21I'm gonna try it.
00:57:24Yes.
00:57:25I'll try it.
00:57:26It's a normal, delicious,
00:57:29prepared with love.
00:57:32It's a very different taste.
00:57:33It's a soup.
00:57:35It's a soup.
00:57:35It's a soup.
00:57:37I'm stunning.
00:57:38I want to thank you for the whole time.
00:57:40But before that, Finci has something to tell you.
00:57:42It's a great moment to come to the team,
00:57:43so that we can go ahead.
00:57:46And I don't have the courage to meet your guests tomorrow.
00:57:49But before that, Finci has something to tell you.
00:57:52It's a great moment to come.
00:57:55Hey, Gogo!
00:57:56Gogo se pojawia na ringa.
00:57:58Wow, lelelelelelelel.
00:58:01It's a joke, Chef Manchev.
00:58:02Now I'll try it.
00:58:03Yes, now you are a degustator.
00:58:06Parallel degustation.
00:58:07I don't want to go.
00:58:08Tadam!
00:58:10At Kozo Nacet, we got to go.
00:58:12Super.
00:58:13Banička with homemade cheese.
00:58:15Prisci from Bat Giorgi.
00:58:17Oh, figho.
00:58:18Prisci.
00:58:19In the end of the parallel degustation,
00:58:22Chef Manchev,
00:58:23maybe and regulatory organs.
00:58:26It's not a regulation,
00:58:28because we are in work time.
00:58:31And the organs can't stop me at this time.
00:58:35We are at home.
00:58:36I love you,
00:58:37I love you,
00:58:37I don't want to leave it,
00:58:38because I have to go.
00:58:40Because I have to go.
00:58:41I'm sorry.
00:58:42I have to go.
00:58:46I have to go.
00:58:47I have to go.
00:59:02I have to go.
00:59:05I have to go.
00:59:05I have to go.
00:59:07I have to go.
00:59:16I have to go.
00:59:18I have to go.
00:59:19I have to go.
00:59:21I have to go.
00:59:22I have to go.
00:59:24I have to go.
00:59:25I have to go.
00:59:27I have to go.
00:59:31I have to go.
00:59:33I have to go.
00:59:34I have to go.
00:59:37I have to go.
00:59:38I have to go.
00:59:43I have to go.
00:59:45I have to go.
00:59:46I have to go.
00:59:48I have to go.
00:59:48I have to go.
00:59:49I have to go.
00:59:50I have to go.
01:00:07I have to go.
01:00:07The cheese is split with a little lemon.
01:00:10A little lemon.
01:00:10We put it in a bowl.
01:00:11We put a grilled chicken.
01:00:14It has a taste with a bowl.
01:00:16And, on the top of the rice.
01:00:21The chicken with a soft sauce.
01:00:21We put a little pan and a little chicken.
01:00:22We put it in a bowl with a little parmesan,
01:00:28a sausage, a saucepan and a puree.
01:00:32We will end with a sauce gravy.
01:00:34The team in the kitchen is super motivated,
01:00:38and I'm very happy with the chef Manchev.
01:00:40I'm very happy to say, for my life.
01:00:43And finally, cheesecake.
01:00:46Chocolate.
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 it will be unique.
01:00:55Our job is exactly this.
01:00:57We're going to bring the kitchen to clients.
01:01:00And to meet our guests.
01:01:02Let's go to the next guests
01:01:04and let's go to the next guests.
01:01:06That's right.
01:01:07Okay?
01:01:08The guests are exactly as a chef Manchev,
01:01:11exactly as a chef Manchev.
01:01:13Good evening.
01:01:18Good evening.
01:01:19Good evening.
01:01:20Good evening.
01:01:21Good evening.
01:01:22But some of the workshops
01:01:24are still not finished.
01:01:26Don't drink.
01:01:27It's a drink.
01:01:28It's a drink.
01:01:29It's a drink.
01:01:30Good evening.
01:01:32Good evening.
01:01:32I would like attention to the things
01:01:34you wanted.
01:01:37Because..
01:01:37It's a drink.
01:01:38Good evening.
01:01:40Good evening.
01:01:40I am a pleasure,
01:01:41enthusiasm,
01:01:42a desire…
01:01:43I've been to, you know,
01:01:46I have to go to my pizza.
01:01:48Today's cooking for you.
01:01:49Please tell me.
01:01:51It's a yellow salad with a red onion.
01:01:54Please tell me.
01:01:55Good food!
01:01:57This is the menu of Jeff Manch.
01:01:59You can't eat it, you can't eat it.
01:02:03You can't eat it, you can't eat it.
01:02:06You can't eat it.
01:02:08You can't eat it.
01:02:09You can't eat it.
01:02:10There are new things.
01:02:11Is it a baby?
01:02:12Yes.
01:02:15You can't eat it.
01:02:16Daddy!
01:02:18Daddy!
01:02:20Daddy!
01:02:21The goal was to serve the salads,
01:02:24as Chef Manch,
01:02:26to have a back-up connection.
01:02:28To understand,
01:02:29my friends and my friends today.
01:02:32And I always used to eat it.
01:02:34How are you?
01:02:35Very good.
01:02:37Good.
01:02:39You haven't had it in the family?
01:02:42We haven't had it.
01:02:44And I received very very very impressive
01:02:47super compliments
01:02:48for what is served.
01:02:51Why are you old restaurants?
01:02:54Why are you telling me that
01:02:56the taste is...
01:02:58The taste is very good.
01:03:01The taste is very good.
01:03:02The taste is very good.
01:03:03The taste is very good.
01:03:07The taste is very good.
01:03:08The taste is very good.
01:03:10The taste is very good.
01:03:11The taste is very good.
01:03:12The taste is very good.
01:03:13And while FinCi
01:03:16saw a very good advice from his guests,
01:03:19Manch,
01:03:20he had to keep the discipline
01:03:21on all the floors of the pizzeria.
01:03:23I was able to take it.
01:03:24No, I'm not good.
01:03:25The taste is very good.
01:03:26I should have heard of a phone call?
01:03:27Don't happen to me.
01:03:29The taste is good.
01:03:29There's a fecalunt.
01:03:30And we are in the back.
01:03:32We have a good macabre.
01:03:33I'm on the phone,
01:03:33I'm feeling the shoes.
01:03:40I've been drunk by coffee.
01:03:47You're not using it.
01:03:48You are not using it.
01:03:49You are not using it,
01:03:49What am I telling you?
01:03:49What am I tell you?
01:03:50How long time is it?
01:03:51Two.
01:03:522 minutes.
01:03:52You have to do it.
01:03:5310.
01:03:54And why?
01:03:56Right?
01:03:57Right?
01:03:58Hey, Chef Manchev.
01:04:00No, Chef Manchev.
01:04:01I want to keep you in mind.
01:04:03You should stay in the way, Chef.
01:04:05You should be in the way.
01:04:06You should be in the way.
01:04:07Because you should be in the way.
01:04:09You should be in the way.
01:04:09And you should start to shoot.
01:04:11Maria.
01:04:12Yes.
01:04:12Let's do it.
01:04:13You should be in the way.
01:04:14Yes.
01:04:15Maria, where are you in the moment?
01:04:18You know what you are in the moment.
01:04:21Hey!
01:04:22Hey!
01:04:23Hey!
01:04:24Why do you excuse me?
01:04:24Only you excuse me here 4 days.
01:04:26And I'm like, Yurka.
01:04:28What do you think?
01:04:30It's nice, sweet, sweet, sweet.
01:04:32Look at how it looks.
01:04:33It's unique.
01:04:34It's unique.
01:04:34I'm going to fill the rest with a cup.
01:04:36You want to fill the cup with a cup?
01:04:38No, thanks.
01:04:39Hey, hey, hey.
01:04:40I feel like this color is really open.
01:04:41You're very open, my friend.
01:04:51Hey, Maria!
01:04:51I'll tell you again!
01:04:54Hi, Chef Mange.
01:04:57What's Chef Mange?
01:04:59What's Chef Mange?
01:05:00Super.
01:05:00I'm fine, right?
01:05:01Yeah, baby, you're welcome.
01:05:03Oh, great!
01:05:08It's good!
01:05:09It's good for me.
01:05:14How are you doing?
01:05:16And the chef's to the serve.
01:05:18The food is done.
01:05:21Thank you!
01:05:23The main part is for you.
01:05:27The chef's to the kitchen is for you.
01:05:31Yes, I see, yes.
01:05:35I am the owner here in this restaurant,
01:05:40but he is a person without whom this was not going to happen.
01:05:46Everything that I see here is thanks to him.
01:05:49He was very good today, as he saw a result.
01:05:54He is a person who said to me,
01:06:00at the beginning, when he started teaching us,
01:06:04he said to me,
01:06:04he said to me,
01:06:05he said to me,
01:06:05he said to me,
01:06:06he said to me,
01:06:06he said to me,
01:06:07I am happy to have fun.
01:06:27He said to me,
01:06:28he said to you,
01:06:30everything is delicious,
01:06:31is delicious.
01:06:32Did you not ask Chef Manchev a bit?
01:06:36We have to ask him if he is delicious?
01:06:38He said brown.
01:06:38Say hello,
01:06:39I repeat it.
01:06:39We're delicious and we're delicious.
01:06:43And sweet.
01:06:45Now the point is the dessert.
01:06:47There is a topping of chocolate,
01:06:51We'll move this.
01:06:56Then we'll add cheese cake.
01:06:59We'll add cheese cake.
01:07:01We'll add cheese cake.
01:07:02Then we'll add cheese cake.
01:07:05And here we'll add some cake cake.
01:07:06So, here we'll add some cake cake.
01:07:08You can see how it looks like?
01:07:10Yes.
01:07:11I don't know.
01:07:14Let's do it.
01:07:14Let's do it.
01:07:18I'm waiting for a minute.
01:07:19I'm waiting for a minute.
01:07:20I'm waiting for a moment.
01:07:22I'm waiting for a moment.
01:07:24How are you doing?
01:07:27I'm doing well.
01:07:29Very well.
01:07:30Very well.
01:07:31I don't know how it is.
01:07:33But, as a surprise, how are you doing well?
01:07:37People are doing everything.
01:07:40But the dessert is unique.
01:07:42I'm tasting it.
01:07:44I'm getting tired of everything.
01:07:45But I'm having a bit of a bit too.
01:07:48So, I'm thinking of?
01:07:50I'm thinking of the best.
01:07:55I have a bit of a完璧, but
01:07:55The usual part was the main part.
01:07:57I have.
01:07:58I'm doing great.
01:08:09I'm looking for a minute.
01:08:12How will the dessert be?
01:08:13Chef Manchev is very happy from the team.
01:08:16So this is a lot of fun.
01:08:18It's a lot of fun to do with Chef Manchev.
01:08:22It's time for the dessert.
01:08:24Our dessert today is cheesecake, chocolate,
01:08:29with the base of biscuits,
01:08:31and a lot of salt,
01:08:32with the ganache of chocolate,
01:08:35and with the fresh fruit.
01:08:37It was a very nice day today.
01:08:39The people were very happy from Chef Manchev.
01:08:44It's a lot of balance.
01:08:47It's delicious.
01:08:49It's a sweet taste.
01:08:49It's a sweet taste.
01:08:51It's a sweet taste.
01:08:52It's a sweet taste.
01:08:53It's a sweet taste.
01:08:58We liked everything.
01:09:01They praised the kitchen.
01:09:02It's a sweet taste.
01:09:04My friend is a big fan,
01:09:06because there's a green lemon.
01:09:07He said,
01:09:08and he said,
01:09:08and he said,
01:09:10that's a sweet taste.
01:09:12It's a sweet taste.
01:09:14It's a sweet taste.
01:09:15It's a sweet taste.
01:09:20I'll give you the taste.
01:09:21It's a sweet taste.
01:09:22I've had an aquesta taste.
01:09:23And I've attended four weeks,
01:09:24and I've attended the first time
01:09:25in the first time,
01:09:26so I can see people in fact
01:09:28that open the 100%.
01:09:30And given this book,
01:09:32I'll bring it a free taste.
01:09:34I'll give it a special note.
01:09:36It's a major taste.
01:09:40Because I'll give it to my mind.
01:09:43I'm Nacional.
01:09:46He is a man. He is a man for me.
01:09:49He is a serious and stable man for me.
01:09:55And that's why I am not sure about her.
01:09:56This is 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 for giving us this opportunity to deal with her together.
01:10:12And family life and business.
01:10:13I love him with my heart.
01:10:18I want to thank Lucy and Maria and other girls for their enthusiasm for their work.
01:10:26This is my little boy, who needs to dream a lot.
01:10:30Thank Chef Manchev for the gift that he gave me.
01:10:32I want to give him a dream and a dream.
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.
01:10:46We are not a big restaurant.
01:10:48We are not a big factory or hypermarket.
01:10:50Here are my friends and friends and my friends, with whom I work.
01:10:57These are the locals.
01:10:58We are locals.
01:10:59We are a village of this small town.
01:11:02But we are loved by our city.
01:11:06Here are the people who are selling fresh meat, fresh siren.
01:11:11The builders who have made this pizzeria.
01:11:13The intellectuals, doctors.
01:11:15The people who are fighting for our country to have them.
01:11:18And through you we want to say that there are no ones.
01:11:21There are no ones.
01:11:22But there are no ones.
01:11:23It is a shame to say that we are amateurs.
01:11:26We started to do it as a job, as a business.
01:11:32You are small, because you have a great place.
01:11:37You have a great team.
01:11:39You have a great team.
01:11:40When there is someone who does that scare you.
01:11:42When there is someone that says that you hold your hair down across your hands.
01:11:44The mouth is better than you.
01:11:47And how many hands are out you?
01:11:52In the mouth you have to pay attention.
01:11:52And you have to take attention.
01:11:54You have to pay attention to the mouth.
01:11:55You have to pay attention to the mouth.
01:11:57And you are Venezuel, you have to give your advice.
01:11:57And to get serious results.
01:11:59For the good luck.
01:12:01For me, the food bowl in the kitchen is one true emotion.
01:12:06A true story.
01:12:07a story with a bad start and a good end.
01:12:14In this episode I'm going to be with the heart of my heart,
01:12:19which will always be in my heart.
01:12:22Finci and Liana are examples for a幸せ,
01:12:25for a hug, for a person, and for a job.
01:12:28I and my team worked well and made fun.
01:12:31For the first time in my chest,
01:12:33I'm going to be a happy ending.
01:12:36I'm going to be a happy ending.
01:12:39The final ending is a nightmare.
01:12:42Aight, hatership,
01:12:43I'll be back.
01:12:44I'll be back to my heart.
01:12:46Let's learn.
01:12:49When Chef Manchev says,
01:12:51he says,
01:12:52very soon after the end of the video,
01:12:55the friends of Chef Manchev
01:12:56to get to the store in the Fins and Liana
01:12:58to install software,
01:13:00which will help and improve communication between clients, servicers and gothvats.
01:13:05The surprise of Chef Manchev is truly a surprise.
01:13:08It will help in communication between the kitchen, servicers, pizzerias
01:13:13and my own country, every time.
01:13:17The surprise of Chef Manchev is the surprise of us,
01:13:20the surprise of Chef Manchev and finally, Chef Manchev is Chef Manchev.
01:13:27The presence of Chef Manchev is in our restaurant,
01:13:30even though it is not between us.
01:13:34The clients are full, the staff is full,
01:13:38the staff is full, the staff is full and we are happy.
01:13:42I realized that Chef Manchev is on the guests.
01:13:47He is waiting.
01:13:49He is waiting for us.
01:13:51He is waiting for Manchev for autographs.
01:13:53I don't know if Chef Manchev is coming.
01:13:57Hello!
01:13:57Go Tarako!
01:14:01In the next episode of Shemar in the kitchen,
01:14:04look at...
01:14:05New two clients.
01:14:06Oh!
01:14:07Oh!
01:14:08Oh!
01:14:08Oh!
01:14:09The center of Poldeve.
01:14:10You need to be perfect.
01:14:12You are just feeling this.
01:14:13You are just doing it.
01:14:15I am just doing it.
01:14:16To die the whole world, no one is here.
01:14:18So now, we always have to give them.
01:14:20Yes, I am.
01:14:21I tell you not to give them the information.
01:14:22Who is responsible?
01:14:23Or you?
01:14:24No, I don't know what the problem is.
01:14:26Oh no, I don't know exactly what I am.
01:14:27I am going to die.
01:14:29I am going to die.
01:14:29Chef Manchev, I am going to be a little bit.
01:14:31The owner of Chef Manchev.
01:14:31The owner of Manchev.
01:14:32The owner of Manchev.
01:14:35I don't have an antarct on you, I don't have to do it.
01:14:37There's a lot of food in the kitchen.
01:14:39Food in the kitchen.
01:14:41Food in the kitchen, good day.
01:14:43Food in the kitchen.
01:14:44Food in the kitchen.
01:14:44It's a fun fact.
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