- 30 minutes ago
Кошмари в Кухнята Епизод 1 (2026)
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00:58Control.
01:02The people don't want to go as a number.
01:0660-70 people, maybe more.
01:11My job in the cafe theater is, as a whole,
01:16barman and servitude.
01:20In the kitchen, two people work.
01:23Now, when I have some friends,
01:25the third person,
01:27the third person.
01:29The people are small,
01:30the space is small.
01:32I don't want to work.
01:34I don't know how to do it.
01:37The other one happens to me,
01:39the third one happens to me.
01:40The kitchen is small,
01:43but it is still compact,
01:47because everything is here.
01:50Here, dear viewers,
01:52everything is kept on the method
01:54to try a mistake.
01:56Try, try.
01:57One, two, three.
01:58.
02:00I'm only going to help,
02:01but for the day when I'm going to help,
02:03there's no organization in the kitchen.
02:06Why don't you talk?
02:07You're not working!
02:10You've got to work with them,
02:12What's the work,
02:13What's something done?
02:13What's something done?
02:15They're only two.
02:16The small kitchen in the kitchen
02:17is not speaking,
02:20it's not okay.
02:23The theater actually has 4-4 in the kitchen, but he is sure not helping with orders.
02:31The problem is that everyone is there, and the kitchen can't be able to do it.
02:38Where is the owner?
02:41He, as a whole, was on concert, but during the day, no.
02:49Okay, he's not in our things. We organize everything.
02:55As we know from all episodes of the кошмars, the control is very effective.
03:01Do you want to take care of him?
03:02Who is?
03:03He's ready.
03:05He's ready.
03:05In the moment, he's going to take care of the office.
03:08No, no, no.
03:09No, no, no.
03:10No, no, no.
03:11No, no, no.
03:12No, no, no, no.
03:12No, no, no, no, no.
03:14No, no, no, no, no, no, no, no, no, no, no, no.
03:17And when the automate ...
03:19The chaos is isым in proportion of clients.
03:24ControlMyx has, yeah, only to the scene.
03:27Group Control.
03:29How is the automation control?
03:33We use the Orexs, Simpan понимаю ruB.
03:36Right here.
03:37We Solaris is here to make the cafe.
03:39Do you want to make a picancer?
03:41No.
03:43Yes. And then?
03:46There are pirons and we arrange them there.
03:49When the instructions come,
03:51we don't have to orient them to where they are,
03:54so we're in the kitchen.
03:56I take the mark and find it.
03:58This is what it is.
03:59Hoppa, hoppa!
04:01We're going to take the mark.
04:05We're going to take the mark.
04:09We're going to take the mark.
04:10Wait, do you have any of them?
04:13Do you know them?
04:16For you.
04:17I'm sorry.
04:19We're going to take the mark.
04:23We're going to take the mark.
04:25We're going to take the mark.
04:27We're going to take the mark.
04:28Wait, I know where I am.
04:29Did you see them?
04:31Yes, yes.
04:33And they have to take the mark.
04:36No.
04:38They pay attention on every mark.
04:41They pay attention on every mark.
04:41They don't pay attention to everything.
04:44They get everything to prepare.
04:45We're going to take them.
04:46After which they started,
04:47we met them.
04:50So I'm not a little,
04:51either.
04:54Take a look.
04:57You don't have anything to do, but you don't have anything to do.
04:59You don't have to do it.
05:00You don't have to do it already.
05:03The Poli is a stupid man.
05:05When we are out there, we have to do it.
05:10So, if they don't go to the kitchen in 5 minutes,
05:13they'll go to the kitchen and know where they go.
05:17The Poli is replaced by the owner,
05:23but I think that's why they know the people in the kitchen.
05:28I think that he is presented as the owner.
05:31The Poli is all about it, isn't it?
05:34Yes, yes.
05:36It's a lot of non-organization.
05:38To where it is, it's a little bit.
05:41Oh, what are you doing?
05:44How do you do it?
05:47It's all under control.
05:49It's all under control.
05:50What does the cafe say?
06:05The veganism and the magic are so much so much!
06:08It's all over, just get the hand out.
06:09I don't want to make the phone look.
06:13What do you do?
06:15It's all over.
06:17What do you want to make the phone look like you?
06:20How are you doing, my ******?
06:24The question is that it is burnt.
06:28How are you doing?
06:29It's a lot of fresh oil.
06:31It's a lot of fresh oil.
06:33It's a tragedy.
06:34I'm going to go back to the first one.
06:37Do you want to do that?
06:40I don't know.
06:41But I'm still waiting for my hand.
06:43Here, what I'm doing at the moment,
06:45I don't know how to do it for two minutes.
06:49That's impossible.
06:51But you have to prepare it.
06:53With the sum of the bad advice and the doubt between the team,
06:57one of the clients never have to pay for a lot of service or coffee.
07:05Come on.
07:06Yes.
07:07The food is in the moment.
07:10Here it is.
07:12You know what?
07:15I've said it thousand times.
07:17Yes, I love animals, but I'm not in a few minutes.
07:19The food is here.
07:20The food is here.
07:24The food is here.
07:26The food is here.
07:26The food is here.
07:28The food is here.
07:29The food is here.
07:30The food is inside.
07:34The food is most famous in the town.
07:37The food is very well.
07:38The food is under medical control.
07:42In the sense that she doesn't live in the environment, but she is out there.
07:46She doesn't stay in the middle of the house, but in the evening, when the house is in the house,
07:50she is in the house and she is in the house.
07:53And here is the one who is ready to get in the house, even with a walk.
07:58Hello, dear viewers! I am Manchev, Chef Manchev, your again.
08:02I am a wash, I am a good one.
08:05And my mission is to have in Bulgaria in Bulgaria
08:07where we have more nice restaurants and more fun clients.
08:10With my team, we are in Sevliyevo,
08:13where we are in the help of Ivan,
08:15a company called Cafe Club Teatro,
08:18where Rock and Roll is a scar,
08:21and the drums and electric guitar are healthy.
08:25I am going to see you.
08:27The Chef Manchev, your again,
08:29Group Control Control, but not for a concert,
08:32but for a scandal.
08:35Good evening.
08:36Good evening.
08:37Good evening.
08:37Good evening.
08:37Good evening.
08:38Good evening.
08:38Good evening.
08:39Good evening.
08:39Good evening.
08:40Good evening.
08:40Good evening.
08:40Good evening.
08:41Good evening.
08:44Good evening.
08:50Good evening.
08:52Good evening.
08:53Good evening.
08:53Good evening.
08:54Good evening.
08:54Good evening.
08:55Good evening.
08:55Good evening.
08:55Good evening.
08:56Good evening.
09:01but it's basically a cafe-operative.
09:04And, among other words, a concert in the hall.
09:07In which we are looking for,
09:10besides music, to sell food.
09:14So he has a kitchen? Yes.
09:15Who is the restaurant?
09:18Who is the owner of the restaurant?
09:20No, he is not.
09:21He gives the most of the answers to her.
09:25Yes, he is the owner of the restaurant.
09:27Who is the owner of the restaurant?
09:30Who is the owner of the restaurant?
09:35Who is the owner of the restaurant?
09:36Who is the owner of the restaurant?
09:36Is there a main thing?
09:37Yes, no.
09:38We are not a professional.
09:40We are a professional.
09:41We are a professional.
09:42We are a professional.
09:45When he knows Manchev,
09:47he will ask for the menu.
09:50It's a good menu, for me.
09:53It's a good sense.
09:55It's a good menu.
09:58It's a good menu.
10:00It's good.
10:02When did you make the menu for the last one?
10:04We haven't seen the menu.
10:05Yeah, some parts of our restaurant are certain things are stored up.
10:09It's a good meal.
10:11It's also a good meal.
10:12So, as an asortiment?
10:15There are some options, for example, today we can offer Juwan.
10:21Okay, the first thing that we have is Juwan.
10:23What do you recommend?
10:25What do you recommend most of you?
10:27Most of you recommend the Kebabs, which are on the Maestro Zahariyev.
10:32Kebabs?
10:33Exactly.
10:34These are Kebabs, they are just eating and eating.
10:38Maestro Zahariyev, yes.
10:39Yes, his Kebabs is on the way.
10:42We are not a kid, but we are with him.
10:44We are with his brother and his brother.
10:45Everything that I have to offer is healthy.
10:48Healthy.
10:50Healthy from the freezer.
10:51There are some drops, the drops, the drops.
10:54Oh, the drops!
10:55The drops, the drops, the drops and the drops.
10:59The drops and the drops.
11:04The drops are the drops.
11:05The drops, the drops, the drops, the drops.
11:09because they are like things that are very fast.
11:14I would have taken them off so that I don't have any things.
11:18The cornflakes, especially the cornflakes, are prepared at the moment.
11:22Here are cornflakes, here are the usual cornflakes,
11:28which we made now with these cornflakes.
11:31From the salads,
11:34I'll take more and more to see how you do it.
11:37How do you do it?
11:39It's something similar to the cornflakes,
11:41but they don't have the cornflakes.
11:43Okay, let's try it.
11:46How do you do it?
11:49How do you do it?
11:51At the moment you do it or not?
11:53Yes, at the moment you do it.
11:55We have some, sharanth.
11:57In the moment we don't have these things.
11:59The menu is long,
12:03which doesn't correspond to the food in the kitchen.
12:08I'm going to tell you,
12:10how do you do it?
12:11First and foremost, you've done it.
12:12You've done it.
12:14You've done it.
12:17You've done it.
12:18Very good.
12:19Very good.
12:20Very great.
12:21Very good.
12:22Very good.
12:26I'veRACHALED
12:27You've done it.
12:28Just a few minutes.
12:31And I ask you...
12:36You've done it.
12:39I'm running it.
12:41They're running it.
12:42You're doing it.
12:43All things you're doing.
12:45They're doing it.
12:45They're doing it.
12:47You're doing it.
12:48Before we start to try the food, how much do you give it to your prices?
12:55It's about 8, maybe a little more than 8.
12:57So I'm trying to go ahead.
12:598, 10 is good.
13:0110, no.
13:02The price is top.
13:05Ivane, the price is top.
13:07But Manchev will be back to you until you don't recognize everything.
13:12Wait a minute, what is this now?
13:14This is the salad for Tali.
13:15This salad, the garden, is on the desk.
13:20We've said that in our country, in a little bit, it's cut to a piece of bread.
13:24And when it's not a seasonal product and it's not tasty, what do you give it to me?
13:29In principle, it's tasty, but it's not a little tasty.
13:32It's almost something that I feel.
13:33Maybe a little bit of salt, maybe two cups of salt.
13:38It's not tasty.
13:40It's not tasty.
13:41Nothing is tasty.
13:42Nothing is tasty.
13:44It's not tasty, but no one is a little tasty.
13:47A little tasty?
13:48Yes, I have a little tasty.
13:52They are not tasty.
13:53It's not tasty.
13:55It's not a tasty.
13:55One says it's for some potatoes, and the other says it's for some potatoes.
13:59For potatoes and potatoes can be, but for Manchev can not be.
14:03It can be done by Jolana as well as for people.
14:06Jolana, do you have to leave it?
14:08Yes, I have to leave it.
14:10No, nothing.
14:12I would like to leave it.
14:13I would like to leave it.
14:18Just to ask this Jolana, when is the last one?
14:22In the afternoon.
14:24In the afternoon?
14:25Yes.
14:26So Jolana, in principle, has the energy already.
14:30Yes, I know.
14:30After that, 100% I'm sure it's on the microwave.
14:34It looks like a problem.
14:37Why did you propose it?
14:39It's crazy.
14:40It's crazy.
14:41It's crazy.
14:42It's crazy.
14:44It's crazy.
14:44It's crazy.
14:45It's crazy.
14:46If it's done today, it's great.
14:48Yes.
14:49But if it's done today, it's done.
14:51Yes, I know.
14:52Jolana is on the 5th.
14:53He should not be able to do it.
14:56He should be able to do it.
14:57You feel it.
14:58I don't know where you are.
14:58You get it.
15:00You'll be able to do it.
15:01You know, what you're doing.
15:04You know it, that's all.
15:06These are the chicken po-chadarliiiski.
15:09Po-chadarliiiski.
15:10What is the sauce?
15:13The sauce is a type of bechamel.
15:15Why?
15:16It's a type of bechamel.
15:18A type of bechamel, yes, a type of bechamel.
15:20But this is a little bit of a panierna sauce,
15:22which is prepared, not from burqan,
15:25but from the top of the sauce of bechamel.
15:29What is it?
15:31We had to eat it in one place,
15:32but they did not make it.
15:34You can tell me,
15:35you are always coming back.
15:37You are always coming back.
15:39They do it by the way.
15:40We had nothing to do.
15:44There, where it's taken to a dish,
15:45they have to come back.
15:47I'm waiting for a pizza.
15:50No, I'm not sure if I can give it.
15:54I'm not sure if I can give it a pizza.
15:58I want to eat what I want.
16:03I can eat it.
16:04I can't wait to shoot the camera.
16:06Let's go!
16:07Those are the ones who are the ones who are the ones who want!
16:12When the skin is open, when it's getting the heat?
16:15Do you have to be free to heat the heat?
16:18When the one is in the evening,
16:18when the one is in the morning,
16:20it seems like the one is running the heat.
16:25In the six hours,
16:26we have to get the heat up the heat and the other is in the morning.
16:32Everything in the kitchen, sometimes, is blocked.
16:35Let's see what the kebab is from the master Zachari.
16:38Yes.
16:44Let's see what the kebab is.
16:46Let me give you the kebab.
16:50Yes, that's what's going on.
16:54The chef Manchev told him to eat trees.
16:58For now, it's hard to eat.
17:01I fell on the ground, my dear.
17:04I'm just kidding.
17:06I'm just kidding.
17:07I'm just kidding.
17:09Are you on the ground?
17:12Yes!
17:13I'm just kidding.
17:14I'm just kidding.
17:21I want to eat the kebab.
17:24I'm just kidding.
17:25I'm like, I want to eat the kebab and the kebab.
17:27Maybe I want to eat the kebab.
17:29Yes, I want to eat the kebab.
17:31I want to eat the kebab.
17:32I want to eat the kebab because he doesn't want to eat the kebab.
17:38I don't have to eat the kebab.
17:51Why didn't you write it?
17:53Because they didn't write it.
17:55No one had to say it.
17:56In the list, there was no one in the list.
18:02I'm sorry, I'm going to push it.
18:04And that's good.
18:05Chef Manchev is sitting here on the street and is coming in front of him.
18:10One of the two of them is going to push it in the moment.
18:13Is it inside?
18:14Yes.
18:15Is it inside?
18:16Is it inside?
18:16I've seen it.
18:17I've seen it.
18:18I know that Chef Manchev is in trouble.
18:19I know what I want to know.
18:20The paint mới when coming out a tool is done by Chef Manchev is coming pink.
18:24Why went outside and screws?
18:26I used to take it.
18:28I didn't see it.
18:30I pulled in front of Chanel.
18:33What?
18:33It was about to push it.
18:34Me.
18:35It didn't want to push it towards someone.
18:38It was a way.
18:40I don't understand it.而且
18:41it's not excusable when I draw a alleg to push it. Because
18:45when I'm a business and a part of jobs include regimen and when I'm a business drug use to push
18:49it.
18:49So, you know what?
18:51One of the largest people in this situation is to be ahead of this.
18:55You're from 7 to 10, you have to be seen at the same time.
18:59If you're not working, you will have to go inside the kitchen.
19:02You have to do it in the kitchen, then you'll have to find the kitchen,
19:06you'll have everything you're eating, you'll have to go inside the kitchen.
19:10It's a daily routine.
19:12You're not a job, it's a job you're not working.
19:16Don't listen to me!
19:17You're not just a person.
19:18It's my own.
19:22I'm your own.
19:23Don't listen, dude!
19:23Don't listen to me.
19:25Don't listen to me.
19:26Don't listen to me.
19:26I'm sorry.
19:27I see my rules.
19:30Why?
19:30Because I'm a normative.
19:32Why are you?
19:33Because I'm a normative.
19:34I'm a good one.
19:35I'm not my own decision.
19:36How do I say?
19:37I'm not sure.
19:38I'm not sure.
19:39It's not a problem.
19:40I can't tell you.
19:41I can't tell you.
19:42I can't tell you.
19:43I can't tell you.
19:44It's an explanation.
19:46...
19:46...
19:47...
19:48...
19:49...
19:52...
19:52...
19:52...
19:52But now, the cat is running the way to Chef Manchew in his own experience to be in the right
19:57path.
19:58Where is the cat?
20:00It's the cat, and it's a little bit.
20:04Do they have the problem in the theater?
20:07They have to stop this thing, this illusion,
20:09and they have to think that they are on the job.
20:12They are not on the laundry.
20:14It means that now, when they come to the kitchen,
20:17they have to be beautiful and perfect.
20:22It's not bad.
20:22It's not bad.
20:29But now, it's time to talk to the problem.
20:32But now, it's time to talk to the problem.
20:34However, he finds old friends.
20:37How are you, ma'am?
20:38Hello, I've met you already.
20:40But when will it come to the end of the day?
20:43And is it possible to hide the kitchen?
20:45The kitchen is in the kitchen.
20:47And it's time to work for you.
20:50I'm going to work for you.
20:50And it's time to work for you.
20:52And it's time to see you.
20:55Sorry.
20:56I'm just excited
20:56How are you?
20:57I'm good.
20:59I'm perfect.
21:00I'm perfect.
21:01There have been the kitchen office for my Saul?
21:04How are you, Ma'am?
21:07You're good.
21:08You're good.
21:10You're good.
21:10We already got on the cigar.
21:11We saw thešechnine with toys.
21:11I feel flavored.
21:13I feel good.
21:13And right.
21:14Anything you can do here, my kitchen is here.
21:17and I'm going to work on it and I'm going to get it.
21:23You've been trying to get everything out here,
21:25and it's really scary.
21:29The clothes are here. Are you only two clothes?
21:32Only three.
21:33What do you do now do?
21:35Two times cornflakes.
21:37Two times cornflakes.
21:38Where do you put the chips in the bag?
21:41In the bag.
21:42In the bag?
21:42Direct in the bag from the freezer?
21:44Yes.
21:46Where does it taste?
21:49It doesn't taste.
21:50It doesn't taste.
21:51What's the truth?
21:53The cornflakes, I don't know if it's better here.
21:57I don't know where I'm going.
22:00Look at the people.
22:01But sometimes, when it's a week,
22:04when it's a week and a week,
22:05we leave them and leave them.
22:06Or if they leave them, we leave them.
22:08I don't know if they leave them.
22:11I don't know if they leave them,
22:11I don't know if they leave them.
22:12The question is,
22:12that you have a certain opinion about the question.
22:15And that opinion,
22:15that you have to carry out
22:16with the answer to what you serve them.
22:19Yeah, yeah.
22:20And you do everything you do to make it easy,
22:22but you don't have a taste.
22:23No, no.
22:24But in the moment,
22:25if there are only two people
22:27who have clients,
22:28what do we do?
22:29No, no.
22:30It's not,
22:30I don't know any problem.
22:33But at this point,
22:33you know,
22:34when you're following them,
22:38you have to,
22:39you know what I mean?
22:50I have to say that you have to carry out and lie.
22:55It's a bit of a criticism, just like that.
22:58But not just old.
22:59It's not a big deal.
23:00It's not a big deal.
23:02Why did you clean it?
23:04Why did you clean it?
23:07We never work every day.
23:09Look at the old shelf.
23:12How do I take this shelf?
23:14How do I get it?
23:15It's not only in the shelf.
23:17It's a little bit of a kitchen.
23:19I see that it's a small kitchen.
23:21I see that it's a small kitchen.
23:23It's not a big deal.
23:26It's a big deal.
23:27The kitchen represents a little bit of a cuticle.
23:29Let me clean it up.
23:30Let me buy you a bit more and more also in the kitchen.
23:36Now this is something that is...
23:38Look.
23:41This is what it is inside the whole body.
23:43It's a delicious piece of the oven.
23:45We every day we can clean everything.
23:47But this is a delicious piece of the oven.
23:50Look at it how it is.
23:51This is not the only thing for a week, but for a week, it's done during the day.
23:57I agree that the oil, as I said, needs to be replaced for two days.
24:03But how do we replace the oil?
24:05In a day we replace the oil!
24:07You understand how many cups you cook here?
24:09If you make 30 pieces, it will be replaced for 50, so it will be replaced.
24:13It's on your head, right?
24:15Yes, it's on your head.
24:18It's on my head.
24:19But, because you have to do it...
24:22No, because I'm trying to make things that you want to make.
24:26I want to make your imagination, and to make your imagination,
24:29that you can make your imagination.
24:31That's your imagination.
24:33You don't have to give him a lot of money as he wants to buy.
24:40What's that behind?
24:41What's that behind?
24:42What's the box?
24:44Hey, now we're in.
24:46Look at what's happening here!
24:51There is absolutely no problem.
24:53It's just a mess.
24:55Look at what's happening here.
24:56It's in Kournika.
24:58How do you say that?
24:59Do you think there's a gap in the back of the toilet?
25:02He's on the back of the toilet.
25:03He's on the back of the toilet.
25:03What's happening here?
25:05My god.
25:06When he's coming, he's on the back of everything.
25:08Absolutely no problem.
25:09Did you see it on the back of the toilet?
25:11Yeah, I know.
25:12You know what's happening here?
25:13Hey, what's happening here?
25:15Why do you know this?
25:16If you didn't care about me,
25:17because I'm the one who's coming from here.
25:19But how do you need to be used to it?
25:22But how much time do you need to be used to be a unit?
25:24Then go ahead and say,
25:25what are you doing to attend to?
25:27What are you doing here?
25:29I'm playing a one-to-on-one for you.
25:29We're doing one-to-one for you.
25:29People are selling to you,
25:30which you are the person one-to-one for you.
25:32That's why you have the one-to-one for you.
25:32Well, have a chance.
25:34That's why you have to do a day in your house.
25:35I'm giving you a day or two days.
25:39I got some different people.
25:42They're getting all of my children.
25:44That's all for the lack of a good thing.
25:45They're so good.
25:47What did they do?
25:48They're so good.
25:50What did they do?
25:52What did you keep them?
25:52I don't know.
25:53Maybe someone will give them a good thing.
25:56This is your...
25:57How do you go?
25:59I don't want to be offended.
26:00This is your happiness.
26:02This is the thing that you've been given.
26:04It's just a lie.
26:06I don't want this to be true.
26:09I don't know.
26:10I'll be angry.
26:11I don't want this to be true.
26:14Look at that.
26:15I don't know.
26:17I don't have any questions.
26:18Look at it.
26:19Look at it.
26:21Look at it.
26:21Look at it.
26:22Or you'll meet with the barabang.
26:26I never thought about the issue.
26:28I thought that was the case.
26:30I just couldn't know that.
26:31I just couldn't see it.
26:34Mom, you're at a fight.
26:37Why?
26:38Because you were the same.
26:39I don't know what to say.
26:41I don't know.
26:42I don't know what to do.
26:44I don't know what to say.
26:45I don't know what to say.
26:47I don't know what to say.
26:49I don't know what to say.
26:51I don't know what to say.
26:52At the end of the scandal,
26:57Chef Manchev says,
26:58that a star has an experience in Spain.
27:02In Spain, so it was?
27:04It was a little bit.
27:04It was a little bit.
27:06There was a lot of people.
27:08There was a lot of people.
27:09There was a lot of people.
27:11There was a lot of people.
27:14He was in our own thinking.
27:15Yes, sure.
27:17What did you get from the experience of Spain?
27:20Because my restaurant and everything
27:22I got from the Cicarii.
27:23What did you get from here?
27:25I don't know.
27:26I don't know what to say.
27:28I don't know what to say.
27:30I don't know what to say.
27:32I don't know what to say.
27:32Yes, I don't know.
27:34He got a girl.
27:34You are aware of the people who work in the kitchen.
27:40It is very good to say it is a little bit.
27:43that nothing depends on me.
27:44It is very good to say it is very good.
27:46I don't know what to say.
27:46So the chef is a chef?
27:48I'm not the chef, isn't it?
27:50No, I'm not a chef.
27:51It's a-
27:52I don't know how to do it, I don't know how to do it.
27:54Now, take a look at it, because it's cold, and then it's cold.
27:59I've worked in the kitchen, but the kitchen is bigger.
28:04And when you work in such a kitchen, your kitchen is for 10 things.
28:08It's not for 50.
28:09I don't want to do that.
28:12We can't do 100 things with this one with this one with this one.
28:16And when the kitchen is in the kitchen, the kitchen is in the kitchen.
28:21The kitchen is a bad thing.
28:23It's a bad thing.
28:28The minute is a big one, so I'm reading this book.
28:31Hey, girls, I'm going to throw you out.
28:34What do I do?
28:36I want to add a little bit of salad.
28:38I want to add a little bit of salad.
28:39Yes, I want to add a little bit of salad.
28:47It's a little bit of salad, but I want to add a little bit of salad.
28:50It's about the other food.
28:52I don't know, I don't know.
28:56I don't know.
28:57I don't know.
28:58I don't know.
28:59Here they don't know what mass is.
29:021, 2, 5, 10.
29:04There are no speakers.
29:05There is only one, another one.
29:08One, another one.
29:09One, another one.
29:10We all know.
29:121, 2, 3, 4, 5.
29:15You are the only professor.
29:171, 2, 3, 15.
29:18Only seconds after the announcement,
29:21all of them know,
29:22the tweets are cut out of the trash.
29:25The house is in the kitchen and the salon.
29:29I don't know who you are.
29:30They are in the kitchen.
29:32You are the third burger.
29:36You made it?
29:37Yes.
29:38You made it?
29:39I don't know.
29:39I don't know.
29:40You made it.
29:42You made it.
29:44It's okay.
29:46you have one of the three women.
29:48One should be up to the other.
29:50One should be up to the other.
29:52So you can't get up.
29:53You already know.
29:55Why do you do it?
29:56Because it's a bit.
29:58Because it's fast.
29:59The cereal of the cereal of the cereal has been a little bit.
30:02I have to go to the store.
30:04I have to go to the store.
30:06I have to go to the store.
30:08Ivana, Ivana, come on, man!
30:11You are nervous!
30:12Why? Because you allow everything that happens.
30:16You allow.
30:18You allow yourself.
30:20You do whatever you want.
30:22The car is on the side,
30:23nobody is interested.
30:25They come here, they take a nap,
30:27they take a nap.
30:27They don't have to go to the store.
30:29I have to go to the store.
30:30Maybe I have to go to the store,
30:32because I have a pretty good client.
30:34We're waiting for 1 hour,
30:36and if we don't have to get the job,
30:38we don't have to go.
30:40Whoever wants to wait,
30:42I can't hold it here.
30:44I have to go to the store.
30:46I have to go to the store.
30:48We have to go to the store of wine,
30:50which...
30:53We'll have to go to the store.
30:55Kodakos幸,
30:55I have to go in the store.
30:57Even if we can get the food to clean up
30:58for the store.
30:59The store can't wait for the store.
31:02I don't know if we can wait for the store.
31:06The store can't wait for the store.
31:07And when they wait for the store,
31:08we will go to the store.
31:09In the stores,
31:11the store is less than the store.
31:16Let's go to the skin.
31:17It's not a bit of a skin.
31:19We don't have a skin to the skin.
31:19This will get a bit of a skin.
31:21After that, the skin is dry.
31:24What about it?
31:26I'm not going to eat a lot.
31:29I'm not going to eat a lot.
31:30I don't know what a drink of a drink is.
31:31I don't know what a drink is.
31:32I don't want to eat a drink.
31:35Look, look, look.
31:38This is so expensive.
31:40It's not even a drink.
31:42Uhhh!
31:43Uhhh!
31:44Uhhh!
31:46I don't know that evening.
31:47It's not evening.
31:48It's not evening.
31:50It's not evening.
31:51I'm going to buy a new one that we have to eat for 5 minutes.
31:54It's not that you saw.
31:55But I'm going to get it.
31:58Where did you go?
31:59It's not that you!
32:00Yeah.
32:01Yes, how did you go?
32:03Why did you get it?
32:04I said the restaurant is not yours.
32:07It's your restaurant.
32:08It's not yours.
32:08Yeah.
32:09Yes, after that, they made a second experience for this one.
32:13And I gave a second experience for this one.
32:15She brought it to you because it's not cut.
32:17And so, with the cut and cut, it's not cut.
32:20It's not cut. It's not cut.
32:23It's not cut. It's not cut.
32:24It's just cut.
32:24It's not cut.
32:25It's not cut, it's not cut, it's not cut.
32:29It's not to wait for something to happen.
32:31God, there's no one to do it for my work.
32:35This evening, at my point of view,
32:37as a man who worked here every day with people,
32:42was catastrophic.
32:44Tomorrow, in 8.00, I'm going to ask you,
32:46I'm going to ask you,
32:47but I'm going to ask you,
32:50I don't want to do anything.
32:52In 8.00, we're all here.
32:53We're clean.
32:55First, we're going to do everything.
32:57Then we're going to go to the kitchen.
32:58I don't want to see you guys.
33:01I'm going to tell you guys.
33:03I'm going to tell you guys.
33:04I'm going to tell you guys.
33:05I'm going to tell you guys.
33:06You have to tell me.
33:08I'm going to tell you guys.
33:08The kitchen is yours.
33:09It's not mine.
33:10The building is not so synchronized between them.
33:14There are serious mistakes.
33:16He showed me,
33:18what he was a liar and a liar.
33:21He was a liar.
33:22He was a liar.
33:23Rock Bar Theater
33:23Rock Bar Theater
33:34The Rock Bar Theater
33:36was quite a bit of a stretch.
33:38They gave them a big contrast
33:40with the cold weather.
33:43Now, the Evliivo
33:44is a bit of a relief
33:45and it started working.
33:47But the staff of Rock Bar Theater
33:49has been a long time
33:50in the kitchen and the salon.
33:52Believe me, I'm sure to check it out.
33:55I'm going to inspect it where they were.
33:57When Chef Manchev
33:59to come to the theater,
34:00the work there is really a bit of a bit.
34:03It looks like every evidence
34:05is taken from the personal
34:07and all of them are filled
34:08with the mistakes,
34:10which Manchev
34:11doesn't forget to show them
34:14as he can only do it.
34:15From the back,
34:17down,
34:19and then,
34:20and then,
34:21the first job was to clean and clean.
34:25The car,
34:28the furniture,
34:29absolutely everything
34:30should be able to get out.
34:31When Chef Manchev
34:33says,
34:33that cleanliness is done
34:35by his own high criteria,
34:38it is time to make,
34:39maybe, the most important
34:40conversation in this story.
34:42The conversation
34:43with the house of Haos,
34:45Ivan.
34:46It's not 100%
34:47with him,
34:47but maybe,
34:50maybe, I don't have to be so
35:15to be honest,
35:17to be honest,
35:18to be honest,
35:18to be honest,
35:19what you said.
35:20What you said
35:21is that
35:21you are not
35:21we have to say
35:23that everyone
35:24is very different
35:25and now,
35:27I will be able to
35:28take a guest
35:29to one very special person.
35:31The most important thing
35:32is that I got to
35:34this sound,
35:35that the meeting
35:37and that it was useful to me in every relationship.
35:41After that Ivan says mistakes and wants to leave them behind,
35:46Chef Manchev gives him a short journey and meeting with a friend.
35:51But even there is a lesson that he wants to give his own family to the theater.
35:58Good morning! Good morning!
35:59Good morning!
36:00Good morning!
36:00Good morning!
36:02Good morning!
36:03Good morning!
36:05I love you very much!
36:06I love you my pleasure.
36:09You are welcome to see yourself.
36:11It is nice to meet you.
36:12It's great to meet you.
36:13It's a great pleasure.
36:14It's a pleasure.
36:15It's a pleasure to meet you.
36:17We are welcome to another guest.
36:18We are very welcome to the guest.
36:21It's a great pleasure to meet you.
36:21I feel a lot of opportunities for your place and everything that you do.
36:25You must have five things that are unique.
36:28Just four things.
36:29Four things to be clear.
36:30This is the Tremenskos kebab for Maestro Zahari,
36:34the Kevte for Maestro Zahari
36:36and the Kalzana Nadineza for Maestro Zahari.
36:39I'm here with Ivan,
36:40for the main reason,
36:41that you make a unique kebab,
36:43you make four things,
36:45why do you take a kebab?
36:49I have a thought,
36:50because kebab is the most famous
36:53for the kebab because of this.
36:55The Chef Manchev gave Zahari an example of
36:57and here you go,
36:59you make four things,
37:00but without compromising.
37:04It's a kebab for the kebab,
37:06so congratulations to the kebab.
37:07But Ivan,
37:09my advice is that
37:10a little menu,
37:12a little menu,
37:13a little bit of a quality menu.
37:14I thought,
37:15that my menu isn't a big one,
37:18because I think that there are five things,
37:23but it seems to me that there are
37:26a lot of options.
37:27The man is focused on four things
37:29and these four things are unique.
37:32We have to go,
37:33so we have a repair,
37:34and we have to do it.
37:35We have to do it.
37:36I'm happy to be here.
37:36I'm happy to be here.
37:37I'm happy to be here.
37:43I'm happy to be here.
37:47I'm happy to be here.
37:50I'm happy to be here.
38:03I'm happy to be here.
38:05I'm happy to be here.
38:07I wish I had a sadness in the morning,
38:09I'm happy to be here.
38:10I'm happy to have a job.
38:10You're happy to have a job on.
38:16I'm happy to have a job on.
38:24Do you know what you do?
38:26Yes.
38:28Opa!
38:30Burkane, burkane, and every burkane.
38:33There are things that may be made in this place.
38:39Prasenci.
38:40How are you doing?
38:41We have to hold a couple of hours.
38:43We have to take a container,
38:46and we have to collect everything in the inside.
38:50I expect tomorrow,
38:51before everything I saw in the store,
38:54I expect,
38:56that I will be sure,
38:59wow,
39:00which keeps the adrenaline in me.
39:06I don't know how to sleep in the morning.
39:10As little by little,
39:12the years ago,
39:13and the bad guys,
39:15the day is suddenly coming,
39:17and the night is coming.
39:23In the new morning,
39:25there is a new hope,
39:27that everything is changing for good.
39:29The day in Sevillievo is again dark,
39:32but the future for the theater is bright.
39:34Today is the day of the day.
39:36We have a new theater.
39:37The crew of Koshmari in the kitchen
39:40works until 5 days,
39:41to transform the council of the rock in Sevillievo.
39:45In every moment,
39:46the family of Koshmari and Koshmari in the theater
39:50go on.
39:51I will not be able to show you everything new.
39:58Woo!
40:00Woo!
40:01Woo!
40:01The day in Sevillievo is the best day in Koshmari in the kitchen.
40:31With the guitar,
40:33the guitar,
40:33which is a songwriter,
40:35it is a songwriter,
40:36it is absolutely symbolizing
40:38the profession
40:41and the entire
40:42the whole of the entire
40:45of the house.
40:46With the table,
40:46it is,
40:47it is not a surprise for the chef of Manchev
40:50and the team.
40:52With the first time of the system
40:54for the approval process,
40:56he decided to change the way
40:58the way the customers,
41:01the servitors,
41:02the servitors,
41:02here,
41:03in the theater.
41:04Today,
41:05the building will be built
41:07with software,
41:08especially for the needs of the restaurateurs.
41:12In this facility,
41:13we will explain the process
41:15of the servitors
41:17to the servitors
41:18and to send the servitors
41:20to the kitchen.
41:22The other thing they can do is
41:24to make a servitors
41:25to the phone.
41:26The servitors directly
41:27from the mass
41:28will be released
41:29on the screen
41:30in the kitchen
41:31and they will be aware
41:32when the servitors
41:33to the kitchen
41:34are ready.
41:36The servitors
41:36will see
41:37for the mass
41:38and for the food
41:39they are prepared.
41:40The servitors
41:40to the servitors
41:41are a gift
41:42from our company.
41:44They also
41:45get a license
41:47for one year
41:48for the servitors
41:49to use the Hype Software
41:50in the servitor.
41:51I have no patience
41:52to make a new program
41:53and I don't want to do it
41:54but I don't want to do it
41:55because I don't want to do it.
41:56Iwane,
41:56now I want to stay
41:57after you two
41:59two,
41:59which work in the kitchen
42:00are the best.
42:01The servitors
42:01and the Elie.
42:03The first thing
42:04is to be a mial.
42:05The servitors
42:05and the servitors
42:06are the best.
42:07They have a lot
42:07in the hands
42:07and now it will be
42:08on a mial machine.
42:09Super.
42:10Yes,
42:10yes,
42:13yes,
42:14yes,
42:15Yes,
42:15yes.
42:16Now it will be a lot easier to work.
42:18You can put your shoes on, and you can do something else,
42:22and you don't have to lose your time."
42:24After that, as Zvezda and Manchev are friends
42:26because of the new machine,
42:29something may not surprise you.
42:31Even if the kitchen doesn't have to be magical,
42:34maybe.
42:35Now it's in the kitchen.
42:37It's going to be more wide.
42:39Maybe, yeah.
42:41It looks, first, more wide,
42:43and the other, it's very much easier.
42:45It's not only because of the room,
42:46but the space is very much bigger.
42:48We put a comment on the job,
42:50after you have a lot of work.
42:53Here we have new routes,
42:55new equipment,
42:57here is a computer for the way you can see the instructions,
43:00there is a pillow here,
43:01there are some repairs.
43:03Thank you very much.
43:04You are healthy and healthy,
43:06and very healthy and very healthy.
43:08They are happy with what they did.
43:10I hope that this helps them,
43:14and it's the stimulus to work more focused,
43:17and more well.
43:18And this was the idea of the whole job,
43:20to be able to do this.
43:21Now, my idea is that,
43:23as soon as you can use the microwave,
43:25the more well.
43:26As you can use a food and a food,
43:27which is only for the cooking.
43:30We are already in the bakery.
43:33There are other food and other food.
43:35Just, you can put it here, you can put it here and work with a small menu,
43:40so that you can make it.
43:41At this point, you have all the time to do it.
43:45One time to do it, one time to do it.
43:48One time to do it in the day.
43:49For something that is good, it will be added to it.
43:52The kitchen is a dream.
43:54Yes, yes.
43:56The kitchen is here, not in the entrance, but in the entrance.
44:00I will show you this place, because here is one cup.
44:04The kitchen is here.
44:05I know that everyone loves it.
44:08The kitchen is not in the kitchen.
44:10You can buy it for the kitchen and put it in the kitchen.
44:14The kitchen is a lot of fun, because it is a lot of fun.
44:17It is a lot of fun.
44:18I have to carry it.
44:19Unfortunately, it is not in the kitchen.
44:23This is my new tradition, Ivan.
44:26When cleaning, my team finds different things,
44:30which symbolize the past.
44:32I love it.
44:33That's one thing.
44:34This is the first time.
44:35Notice the two cups.
44:36It's the first time.
44:37It's a cups.
44:38It is a cups.
44:38A cups, a cups, cup, which is delicious.
44:48Cauce, a cups.
44:50It is a cups.
44:53That can be full with BYSTYARWANYE.
44:55It's time to try the same time.
44:56I think you're not in the kitchen,
44:58as some cups.
45:00It's time to try it.
45:01Probably get a cups of cups.
45:01It's time to try it.
45:04And now, after all the truth is said and made the dishes,
45:08it is time for Chef Manchev to be able to cook in the kitchen,
45:12as only he can.
45:14The thing that we are doing now is the recipe for your new menu.
45:17I'll show you some of them.
45:19And then, after you are ready with the whole menu,
45:23after you can paste it,
45:25and then paste it as a recipe.
45:28I'll show you how to cook it in the best way.
45:32I don't think it's hard to learn how to make it.
45:36The first thing that we are making is your salad,
45:38which is corned.
45:40Corned, corned, corned, corned, corned, corned,
45:43corned, corned, corned, corned, corned,
45:43which we have to cook with a nice sauce,
45:48which we are making from garlic.
45:49It's delicious.
45:51It's delicious.
45:53There is no pressure.
45:54And at the end I made an oven,
45:58which is a lot of flavor.
45:59Two or three times we made the menu.
46:02We made the menu.
46:03We made the menu.
46:07This is...
46:09The next dish that I made is chili con carne.
46:12This is an extremely famous dish.
46:14It's a lot of flavor for your rock-gastro,
46:18bar, theater.
46:19So for me this is extremely important.
46:21What do we do?
46:22We have kajma,
46:23we have bop,
46:24we have tomatoes,
46:25we have tomatoes,
46:26we have coriander,
46:27we have coriander,
46:27we have tomato,
46:28we have chili,
46:29we have chili.
46:31That is,
46:32you can do it with,
46:33you can do it with,
46:33you can do it with.
46:36Now,
46:37I'm going to get a more positive and more
46:41for work,
46:44more comfortable.
46:46The next thing we have to do is make a lot of marinated.
46:49I love the very much.
46:51First we make a marinade with an oil with an oil.
46:55After that we add a sauce.
46:58After that we add the sauce.
46:59We add the sauce in the sauce.
47:02We add the sauce in the marinade.
47:04Then we add the sauce in the sauce.
47:06It will be very delicious.
47:08I like everything.
47:10And the sauce.
47:11And the sauce.
47:12And the sauce.
47:13I'm happy that I'm learning something that will make it more different.
47:17The next thing we make, which is the most interesting part of the menu,
47:20is your hot dog.
47:23But how do we make it?
47:24We make it with a kebab.
47:26We put the kebab to make it.
47:29We make it with homemade ketchup.
47:31I'm proud of the kebab with this taste.
47:35And especially with the homemade ketchup, which is made.
47:40It's really unique.
47:43It's a lot of attention to not to burn it.
47:45We take the sauce.
47:48We make the sauce.
47:53We make it with the sauce.
47:56We make it with the sauce.
47:58And here we make it with the sauce.
48:01Chef Manchev Debne.
48:03Now we're going to try.
48:05Okay?
48:06Okay.
48:08I don't know if the sauce is so processed,
48:11exactly with the kebab,
48:13the type of culture.
48:15I have a first look of rock'n'roll,
48:16a bit of that kind of thing.
48:20I expect that there are things.
48:21It's the most nice moment to try the food, to try it.
48:24But before we try it, I want to give you something.
48:26I want to try it with the sauce.
48:30I want to try it here.
48:31I want you to read it.
48:32Dear clients,
48:35some of the main ingredients are
48:36the most important of the rock'n'rolls
48:38and their taste.
48:40I would like to offer you the food for the stars.
48:44Happy food.
48:45It's a great gift.
48:46It's a great gift.
48:47It's a great gift.
48:47It's an absolute design.
48:50It's a great gift.
48:51It's a great gift.
48:52It's a great gift.
48:54Now we try it.
48:55What makes it feel like?
48:58It's a great gift.
48:59I all respect.
49:02Me super.
49:03It's bold!
49:05The casino.
49:07It was
49:08a great gift.
49:09I think it's a little bit of a chef manchew.
49:12Hot dog, except for a galactic kebab,
49:15is with a kashkaval, a lot of mackerel,
49:18a mayonnaise with kisely krastavitski,
49:20a ketchup, a ketchup, a ketchup, a ketchup,
49:24a jalapeno and a ketchup.
49:27How is it?
49:28It's sweet, kiselo,
49:32at the same time, a little bit of a piquant.
49:34But I don't know how to eat it.
49:36Everything is made up in language,
49:39and, in fact, I am a...
49:42...jou-chart.
49:43Did you try any kesa dietic?
49:45Yes, a piquant.
49:47It's a homemade piquant,
49:48a red bar, a marinated luk,
49:51a mayonnaise with a jalapeno.
49:54My heart hurts.
49:57In my turn, I can only say respect.
50:01Mom, what do you say?
50:02It's very nice.
50:03It's very nice.
50:04Yes.
50:05Bravo.
50:07Yes.
50:07Now what do we have to prepare for your guests,
50:10who will come to see a new,
50:13transformed restaurant?
50:14Yes.
50:15Yes.
50:16Let's see.
50:18We are in the era.
50:20After the team asks new suggestions
50:23from their menu,
50:24it's time for the guests.
50:27Because their opinion always is the most important.
50:30And Chef Manchev always is ready for a group of glad clients.
50:34Yes, everything is 6.
50:36It's compared to the previous day.
50:39I don't want to be a nightmare.
50:40We expect 26 people,
50:43so we have to prepare 26 people.
50:46And I started here.
50:47So we start here.
50:49Not there.
50:50What?
50:51Here.
50:51One?
50:52That's the reason for another one...
50:57On my team.
50:58The first customers of the everyday gastropub.
51:01I have thever destination in a
51:02Hello everyone.
51:03Good evening, good evening.
51:03Good evening.
51:05IN MY Ariroadd and bring the joy to the Messiah.
51:09sottoval, I jinete.
51:19quenalët.
51:20It's called Kosol, which is with two kinds of beans.
51:23We have bacon, we have onion.
51:26In the moment, as you can see,
51:29the tomato is cooked.
51:30The sauce is cooked.
51:33And at the end of the season,
51:34we will have a nice dish.
51:37Dado, we already have a new system
51:39and I can call you a phone call.
51:41What do you get?
51:43One...
51:45...disfaction...
51:45...fodka.
51:46I am a manchews on the exam.
51:48I went to present my friends, my friends, my dad.
51:52My favorite salad is a kosol,
51:55two kinds of beans,
51:57a tomato,
51:58a coconut and a apple.
52:02And I'm not sure what you do.
52:02All of the things are not being used to eat.
52:06I'm not sure what you do.
52:09I'm not sure what you do.
52:10I'm not sure what you do.
52:11I'm not sure what you do.
52:12I'm not sure what you do.
52:13I'm not sure what you do.
52:14But I'm not sure what you do.
52:14They try to try and try it.
52:16And them just call me.
52:18Yes, yes.
52:21Hello, yes, no.
52:21The wine is таким,
52:23that the salad is very plastic,
52:25and it's suitable as for wine,
52:27so for vodka,
52:28and for wine,
52:28and for해요.
52:30I'm not sure what he plays.
52:31If I say it's brilliant to unless,
52:34if I say it's very unpredictable,
52:38so he's nice.
52:40I liked it, that there was a bacon in my head.
52:43It was a good one.
52:45You were a good one with the salad?
52:46Perfect!
52:47They were a good one with the salad.
52:48They were a good one with the salad.
52:50Great, super.
52:54This is a bit of a...
52:57...to...
52:58...to be a sort of...
53:00...to be served with the finesse in the kitchen.
53:06Now there's a difference.
53:11It's just a piece of paper.
53:15At the end of the day, the food is filled.
53:18So, everything is ready.
53:20We serve a piquenic with a sauce from a chocolate and a mascarpone,
53:23a little caramel, and at the end, an oregano.
53:26I hope that this is what I like a lot.
53:28And we should have to buy new dishes.
53:31And we should have to make people happy,
53:34and we should have more clients.
53:35Well, because the star is laughing already,
53:39means everything is ready.
53:42The food is filled, so everything is ready.
53:45We serve a piquenic with a sauce from a chocolate and a mascarpone,
53:49a little caramel, and at the end, an oregano.
53:51I hope that this is a lot of fun.
53:53We should have to buy new food.
53:56And we should have to make people happy,
53:59and to make more clients.
54:01Well, because the star is laughing already,
54:04means everything is ready.
54:05For the first time, I have such a piquenic in such a combination.
54:09In the house, the family is making a piquenic,
54:13but it is not in the same way.
54:14It is in the same way unique.
54:16It is very delicious.
54:18It is just a simple,
54:20first look at it,
54:21and it is turned into a unique taste.
54:23And I say, in combination with wine,
54:26it harmonizes perfectly.
54:27Good for Ivan.
54:32Good afternoon.
54:35Good afternoon.
54:36Good afternoon.
54:55and the family and the staff who work here
54:58should really give the maximum of themselves
55:01and to support high standards.
55:04Because the most important thing is to keep the quality
55:06and to the end of the day,
55:09and besides that it is a very special day,
55:11to open this new beautiful theater,
55:14today they have a year-old for which I would like to celebrate.
55:23Everything that I've lived here for 3-4 days absolutely has been destroyed.
55:28My friends, who think that they can get something in the kitchen,
55:35I'm going to ask Mr. Manchev
55:39and I think that they will get things to him.
55:45Before 4 days, there was a creative chaos here.
55:48The only control in the theater was the group control.
55:52After a lot of pressure, nerves and efforts,
55:55at the end of the day, there were discipline, motivation and excitement.
56:00Even the star is smiling to me.
56:03I and my team are satisfied with the good work.
56:07I will be back to the test.
56:09Don't be mad!
56:10Don't be mad coronality.
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