- 7 weeks ago
Кошмари В Кухнята Епизод 11 (2026)
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TVTranscript
00:00:00This evening in Koshmari in the kitchen you will see.
00:00:03For the first time in Koshmari in the kitchen you will see.
00:00:07This is a wow.
00:00:09You are the main part of this idea.
00:00:13We are at zero.
00:00:15We are only at zero.
00:00:17All is for a moment.
00:00:19To open restaurant at zero, it is not romantic.
00:00:22We are going to go one way.
00:00:23We are going to go to the house.
00:00:26This is the time with the budget and with us.
00:00:30It is much more difficult than we can imagine.
00:00:33The question is not whether we will succeed at the time,
00:00:35but whether we will succeed at the time.
00:00:37You have trust.
00:00:38Is this important?
00:00:39No, no.
00:00:40Now it begins Koshmari.
00:00:43Where are you from Koshmari?
00:00:45My place is not there.
00:00:46What is it?
00:00:48I ask you.
00:00:49But how do I do it?
00:00:51I will do it for me.
00:01:21Koshmari.
00:01:24In the end of the day, Stella is running with Valio and today the two are the proud owners of
00:01:29the store in Olympia.
00:01:33We are in 5 hours, in 6.10. We are on work.
00:01:39The team has been made of 5 people plus us two.
00:01:44We are going to make dishes and make everything for us.
00:01:49These are bananas, potatoes, potatoes, tomatoes, tomatoes, tomatoes.
00:02:01The working day continues with many children, because we are at school.
00:02:08Already in the period of time, we decided to take the hook.
00:02:13We are in a quartal of Olympia.
00:02:18In the same town, we are in the new restaurant, Richie.
00:02:22The new customers are Stella and Valio.
00:02:25This is a spontaneity.
00:02:28The owner is satisfied with us.
00:02:31The man sees that we are already in the second year.
00:02:35But very quickly, it is clear.
00:02:38The restaurant is not like the kitchen.
00:02:41The biggest nightmare is the kitchen.
00:02:49The S heaven that is everyone's house to train women.
00:02:55The� simplification happens in the air.
00:02:57The car has no engine in no way, so I mean theaire, which is a customer.
00:03:01I don't know how to work with each other.
00:03:06We have to save meat.
00:03:08There is no way to do it.
00:03:10Total repair.
00:03:11The change of absolutely everything.
00:03:13Here, for example, a piece of contact
00:03:15or I don't know what the piece is.
00:03:18What is something in there?
00:03:20It's a snack.
00:03:22I don't even know whether it's a cornice
00:03:24or something.
00:03:27I don't know what it is.
00:03:31What is that?
00:03:35I don't know what it is.
00:03:37I don't know what it is.
00:03:38I'm serious.
00:03:39Now I see this.
00:03:40This is the most likely mucket
00:03:42or artificial trough.
00:03:43It's supposed to be worn out and everything.
00:03:46Here we have another decor.
00:03:48This is far from my ideas.
00:03:50It's a restaurant.
00:03:54Here we have a quartal-house,
00:03:56I would say.
00:03:57Our plans are to work
00:03:59and do something different from what it has been to the moment.
00:04:06My way is that they may be given more money,
00:04:11but we want everything to be in quality and standard.
00:04:15Of Chef Manchev, we expect to help us.
00:04:19For everything.
00:04:20We just want to decide on him.
00:04:22We were in this branch with restaurateur.
00:04:27And that's why the person,
00:04:29who we need to be done,
00:04:31this is Chef Manchev.
00:04:32Today, the great dream for Stella and Vali
00:04:35is the restaurant to open the door.
00:04:36But this is not the biggest challenge,
00:04:39before we have been done.
00:04:41With difficulties, without difficulties.
00:04:43There are things that we fight and can't achieve.
00:04:51The hardest thing,
00:04:52with what we have been with you,
00:04:53is that we don't have children.
00:04:56We have,
00:04:57and I have,
00:04:58for sure,
00:04:59nine experiences in vitro.
00:05:01We are struggling with us,
00:05:03we are struggling with us and so on.
00:05:05In my mind,
00:05:06the problem is,
00:05:06even before the first experience,
00:05:08just to divide us as friends.
00:05:10I don't know.
00:05:12I don't know.
00:05:12I don't know.
00:05:13I'm not sure.
00:05:16I'm not sure.
00:05:16I'm going to do it.
00:05:18I'm going to do it.
00:05:20I'm going to do it.
00:05:21I'm going to do it.
00:05:22I'm going to do it.
00:05:22And I'm going to do it.
00:05:23How much to do it,
00:05:24we are going to do it.
00:05:28We are going to do it.
00:05:29The story of Stella and Vali,
00:05:30their struggle and their struggle
00:05:32and their desire for growth
00:05:33were touched by Chef Manchev.
00:05:35Therefore he was leaning to have a pleasure
00:05:37to check who are prepared for the restaurant business.
00:05:41Hello, viewers! I am in the legendary plenary village in Sturgosia.
00:05:46Stelo and Valentin are here and all of them are known for their pecarna Olympia.
00:05:51They, however, from pecari, decided to become restaurateurs
00:05:55and to replace the warm-up bars with some sweet specialities.
00:05:59There is a revolution in kushmari and kugneta.
00:06:01Today we will start a restaurant from zero. Believe me!
00:06:06How are you?
00:06:12How are you?
00:06:13Good morning! Good morning!
00:06:15How are you?
00:06:16How are you?
00:06:17Good.
00:06:18I'm very excited to see you.
00:06:20I am a little bit of a regret,
00:06:22because we never met such a big personality.
00:06:27Thank you very much for your love and your trust.
00:06:30For the first time in kushmari and kugneta
00:06:33I started a restaurant from zero.
00:06:35I always dreamed of doing such a thing.
00:06:37How long have you worked at this place?
00:06:40Until the end of the month.
00:06:42And so they were held up.
00:06:44How are you here?
00:06:46How are you here?
00:06:47It looks like a year has been closed.
00:06:50I don't know.
00:06:51How do you want to look at this place?
00:06:53Well, to tell you, it's not hard.
00:06:56Why?
00:06:58Because...
00:06:59You have to make a restaurant, but it's very difficult.
00:07:01Why?
00:07:02Because, in a sense, it's bluskari and it's...
00:07:04Ah...
00:07:04We don't have any look at things.
00:07:07We don't have any ideas.
00:07:08I just want to tell you, that I want to be tuchlitski.
00:07:11Tuchlitski.
00:07:12Tuchlitski or tuchlitski or tuchlitski.
00:07:13That's it.
00:07:14And you?
00:07:15We...
00:07:15We'll keep it.
00:07:17I'm going to miss you.
00:07:18I'm going to listen to the wife.
00:07:21Tuchlitski and tuchlitski are two different things.
00:07:23And you're thinking about your name.
00:07:25Yes.
00:07:26And...
00:07:27I think it will be Olympia.
00:07:28That's how you call your pecarna.
00:07:30Olympia.
00:07:31You know where it is?
00:07:32Yeah.
00:07:33In Greece.
00:07:33Yes.
00:07:35Tuchlitski restaurant.
00:07:36What is the concept of food that you want to make?
00:07:39Bulgarian traditional kitchen.
00:07:41It means that it doesn't have to be Olympia.
00:07:44He sees it, but we don't understand anything.
00:07:46The name of the restaurant is the biggest problem.
00:07:49What do you have to write here?
00:07:50First of all is the equipment for kitchen.
00:07:53What do we need to do?
00:07:54Wait a minute.
00:07:54I'll start back and forth.
00:07:56Second of all.
00:07:57Menu.
00:07:58Again back and forth.
00:07:59After?
00:08:00The personal.
00:08:02The personal.
00:08:02The end.
00:08:04And then?
00:08:05The interior.
00:08:06That's the beginning.
00:08:08Do you have any business plan?
00:08:10Can you buy the list?
00:08:11The main thing is the concept.
00:08:15What is the concept.
00:08:17What kind of name you want to sell?
00:08:18What you want to sell?
00:08:20Because only from the quartile, trust me,
00:08:22I will be the whole building.
00:08:24How do you think about the competitors?
00:08:26There are competitors here?
00:08:27No.
00:08:27No.
00:08:38No.
00:08:51No.
00:08:53No.
00:08:54No.
00:08:55No.
00:09:05No.
00:09:07No.
00:09:11No.
00:09:13No, no.
00:09:15No.
00:09:16There's a part of the idea ...
00:09:17to start with small steps.
00:09:19To make the concept,
00:09:21after we have the budget,
00:09:23after we have the third point,
00:09:26after we have the third point,
00:09:27after we have the interior,
00:09:29after we have the menu.
00:09:31And as we have the basic concept,
00:09:33we have the first point,
00:09:35we have the job,
00:09:36the personnel,
00:09:38and then we have the right to make all the finance.
00:09:41Yes.
00:09:42You should be prepared for it.
00:09:45It's very good.
00:09:48If you don't use all these seven points,
00:09:51which we have talked about,
00:09:54and you will lose them.
00:09:55I see you look a little harsh.
00:09:57A lot.
00:09:58A lot, right?
00:09:59We are sitting and watching,
00:10:01and we are listening.
00:10:02It's not scary.
00:10:04I tried to draw the real picture
00:10:09so you can know
00:10:10how you have a restaurant.
00:10:12Do you want any more?
00:10:15I am.
00:10:16I am.
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00:13:48to make absolutely all the old metal and make our new beginning.
00:13:58Absolutely everything needs to be removed.
00:14:00We need to stay in gold.
00:14:03Let's go!
00:14:05The kitchen is the heart of every restaurant.
00:14:08And if it is not done correctly,
00:14:11nothing else has to work.
00:14:13How do you do it in the kitchen?
00:14:15To start with the kitchen,
00:14:17you have to take everything else and leave it alone.
00:14:22You have to go!
00:14:24You have to go!
00:14:25The kitchen is not a question.
00:14:28It is a question of the problem.
00:14:30All the surface,
00:14:32which are in contact with the kitchen,
00:14:34are being smooth and clean for cleaning and disinfection.
00:14:38They have to maintain the supplies,
00:14:41and intensive work.
00:14:42It is because of a professional kitchen
00:14:45where the kitchen is removed.
00:14:48The kitchen is not a waste.
00:14:50It is a risk for the safety of the kitchen.
00:14:54It is a risk for the safety of the kitchen.
00:15:02It is a risk for the safety of the kitchen.
00:15:09The second very important step is the meeting
00:15:12with the assistant team
00:15:13from the chef of Manchev,
00:15:15Ginka Radema.
00:15:15I see that the kitchen is already out of all the old
00:15:19old buildings.
00:15:21Now, I will take the sizes
00:15:23and I will try everything to show you.
00:15:28The sizes, the channels, the channels, the communication,
00:15:31everything.
00:15:32And on the basis of the sizes,
00:15:34Mr. Manchev,
00:15:35I will develop your technological project.
00:15:38The customers,
00:15:39the new ones.
00:15:40Here we go.
00:15:42We'll be trying to improve.
00:15:46We'll be working on a new districts.
00:15:49This is one of the ones.
00:15:50We're going to make sure that everyone is able to do a project.
00:15:59And we're going to enjoy these things.
00:16:02This is the plan for which the restaurant will work every day.
00:16:06The project provides mistakes even on the market.
00:16:09It's time, time and problems.
00:16:13Because the good restaurant doesn't start from the kitchen,
00:16:16but the kitchen is behind it.
00:16:18The restaurant explains what and where will be.
00:16:23We're going to do it.
00:16:24We're going to do it.
00:16:25We're going to do it.
00:16:28We know very well how to attract the kitchen, where they will be.
00:16:33I think that it will be quite useful for the staff.
00:16:38Because when the staff is getting better product,
00:16:42we need to ensure working with a professional and true technique.
00:16:48And the client will be happy.
00:16:50We have not yet.
00:16:52For us is very important your opinion.
00:16:54and thank you for the support.
00:16:56We have a need for your help.
00:16:59Ginka Radewa is taking care of the project for the kitchen
00:17:02in the future restaurant in Turgosia.
00:17:05At that time, Stella and Valio continue with the next task.
00:17:10We have the plates and we have to make them for bread.
00:17:15When we cut the old kitchen,
00:17:18we have the kitchen and the kitchen.
00:17:21We have the task,
00:17:23and we have to complete them.
00:17:26These plates are from the previous owners.
00:17:31They told us that inside it is a mess.
00:17:34It is not what we thought it was so easy.
00:17:37It is much harder than what we thought it was.
00:17:40The installation is under any kind of criticism.
00:17:44The three-fasers have to be done.
00:17:46The previous owners said
00:17:47that we will leave the heating,
00:17:49we will leave the heating,
00:17:49we will leave the heating and the gas.
00:17:51I said, how he worked.
00:17:54There is a lot of work,
00:17:55and that's why we are always waiting for it.
00:17:57There is,
00:17:58Chef Manchev will warn you.
00:18:00They ended up investing in a huge amount.
00:18:03They had a huge amount.
00:18:03He would come here to talk about their kitchen.
00:18:06If they didn't get there,
00:18:08they would get to get the heating.
00:18:10They would get to get the heating.
00:18:24But so is it?
00:18:26We expect that Chef Manchev
00:18:28to come and say a lot of words
00:18:30and to start working on the kitchen.
00:18:32And to start working on the kitchen.
00:18:33Exactly the enthusiasm we want to see.
00:18:36But before we start the kitchen,
00:18:38Chef Manchev should be
00:18:40a very important conversation
00:18:41with Stella and Valio.
00:18:43In the beginning of the budget
00:18:44of 15,000 yen,
00:18:46there is no way for professional kitchen.
00:18:49Good day!
00:18:51Good day!
00:18:51How are you?
00:18:53Good!
00:18:54Are you ready for the new restaurant?
00:18:57Yes.
00:18:58You have an idea.
00:18:58That idea is to materialize
00:19:01in a restaurant that works
00:19:02and works for money.
00:19:04Since we have to do the repair
00:19:05of the kitchen,
00:19:07we will cover 80% of the kitchen
00:19:09and you will cover 20% of the kitchen.
00:19:11Wow!
00:19:12These are my favorite tools
00:19:14that I will give to you.
00:19:15Thank you very much!
00:19:17Chef Manchev says
00:19:18that 80%
00:19:20is his.
00:19:22That's the same
00:19:23and that's the same
00:19:23and that's the same
00:19:25that it is
00:19:25wow!
00:19:27A huge
00:19:27from his side.
00:19:28We have to do a lot of money.
00:19:30We have to do it
00:19:31but you have to do it
00:19:32and give it
00:19:33to your soul
00:19:34and heart
00:19:35to make things happen.
00:19:37I want to understand
00:19:38that things are very serious.
00:19:40I don't think
00:19:41that everything is missing.
00:19:43I don't think
00:19:43Believe me,
00:19:44I don't think
00:19:44that's something
00:19:45I don't think
00:19:46that's something.
00:19:47I don't think
00:19:48that's something
00:19:48that I want to help.
00:19:50Yes.
00:19:51That's why
00:19:54we are very grateful.
00:19:56Tomorrow
00:19:57I will show you
00:19:59the entire project.
00:20:00I will show you
00:20:01the best designers
00:20:02in Bulgaria
00:20:02so that you can
00:20:03be satisfied.
00:20:05But
00:20:05what we are doing
00:20:06what we are doing
00:20:07what we are doing
00:20:07what we are doing
00:20:08if you are 100%
00:20:10if you are 100%
00:20:11if you are 100%
00:20:11if you are 100%
00:20:11if you are 100%
00:20:12if you are 100%
00:20:13so everything depends on you.
00:20:15Exactly.
00:20:17The decision
00:20:18on Chef Manchev
00:20:19to be a part of the
00:20:20part of the production
00:20:21of the professional
00:20:22of the kitchen
00:20:23of 0%
00:20:23is an absolute
00:20:24in the history
00:20:25of the production.
00:20:27He is hard to decide
00:20:28to help
00:20:29Stela and Valio
00:20:30to achieve their dreams
00:20:31because
00:20:32they proved
00:20:33that the problems
00:20:34in the future
00:20:35these 22 years
00:20:37they did not
00:20:38they did not
00:20:39they did not
00:20:39to make them
00:20:40to make them
00:20:40more strongly.
00:20:46Hi,
00:20:47friends,
00:20:48I'm here
00:20:48to be one of the most
00:20:50of the designers
00:20:51in Bulgaria
00:20:52Alex Kovacchev
00:20:53and my partner
00:20:55and my partner
00:20:55is Ginka Radela.
00:20:57We are here
00:20:57to make the best
00:20:59to help
00:21:00with his ideas
00:21:02and his ideas
00:21:04Okay, let's work!
00:21:08How are you? Good day!
00:21:10Good day!
00:21:10Good day!
00:21:11Good day!
00:21:12When I saw Chef Manjiv, I was really surprised.
00:21:15Let's continue on.
00:21:17I'm going to show you Alex.
00:21:19He's a designer designer.
00:21:21He's a designer designer.
00:21:22He's been in the house,
00:21:24and he's been in a place for you.
00:21:28I'm happy to help you.
00:21:30I'm very excited.
00:21:31I don't know why.
00:21:33I'm a designer designer.
00:21:34I'm a designer designer.
00:21:36I'm a designer designer.
00:21:37Let me tell you what concept we want to do.
00:21:41A family and a family restaurant.
00:21:44Okay.
00:21:45It's traditional dishes, which are really produced from the region.
00:21:49We're looking for products from the region.
00:21:50We're looking for food from the region.
00:21:52We're looking for local people.
00:21:55Okay, tell me, with what we work?
00:21:57Is there something that needs to be left?
00:21:58Or maybe we can do what we want?
00:22:01We can do whatever you want.
00:22:05That's right.
00:22:06That's right.
00:22:07We want to hear Stella.
00:22:08Time is to start with the idea.
00:22:10Two problems in the most of the restaurant are
00:22:12lighting and the noise.
00:22:15Now we're in the house.
00:22:16We're in the house.
00:22:17We're in the house.
00:22:18We're in the house.
00:22:19We're in the house.
00:22:193-4.
00:22:20All of them say what's going on.
00:22:23I'd recommend you to think about something that has a sort of acoustic features,
00:22:27for sure.
00:22:28These are wheels, lights,
00:22:30but not many,
00:22:32too light material.
00:22:33It will help a lot to the acoustics.
00:22:35And the other thing is light.
00:22:37The light.
00:22:37The light is ok.
00:22:39For a person who doesn't understand, yes.
00:22:42Nothing from that is not suitable for the restaurant.
00:22:45I would put a service light on the way,
00:22:48when you clean it, it would be very light.
00:22:49And I would focus on how to light on the mass,
00:22:53whether it is with light or with a battery lamp.
00:22:57The atmosphere in the evening must be very intimate.
00:23:01And this is only with a discreet or good lighting light.
00:23:05This thing with light light, we are in Sofia.
00:23:10Sofia is Sofia.
00:23:12So that's it!
00:23:13So in Plymouth, people do not hold the atmosphere and good atmosphere.
00:23:17In that way, in the restaurant, they are not a good idea.
00:23:22Because when they are more flat, when they move horizontally,
00:23:26when they open the whole window.
00:23:29So, very often in small and small Italian restaurants,
00:23:33they put a door-to-to-to-to-to-to-to-to-to-to-to-to-to-to-to-to
00:23:36-to.
00:23:37Or a little bit above him.
00:23:39About half.
00:23:40Okay.
00:23:41That's how the light light can come.
00:23:43And at the same time, the guests have all their own space.
00:23:46And some people who are outside them,
00:23:47they don't look in the city.
00:23:49No, my.
00:23:50Because in the village we have houses,
00:23:52the children have the same,
00:23:53the children have the same,
00:23:53the same, the same,
00:23:54the same, the same,
00:23:54and the same,
00:23:55and the same,
00:23:57and that they have to make it.
00:23:59A scary idea.
00:24:00Yes.
00:24:03Yes.
00:24:05Do you think about the colors?
00:24:07I don't understand the colors.
00:24:10It's something bad.
00:24:13Why is it light?
00:24:15Because I feel like something now is something,
00:24:19as well,
00:24:20it's something,
00:24:21so.
00:24:22My impression is that,
00:24:23if you light it,
00:24:25it will be a hospital.
00:24:27I thought it would be a nice,
00:24:29dark color.
00:24:30I agree with the more dark colors.
00:24:32I agree with the more dark colors.
00:24:33Alex has brought you a palette,
00:24:35which you can find out of them.
00:24:37Yes.
00:24:37Yes.
00:24:38I would like to ask you about the inside of the room.
00:24:41What do you think about this question?
00:24:43These inside of the windows are white,
00:24:46white, white,
00:24:47white light,
00:24:48so I would recommend you to remove it,
00:24:51to remove it,
00:24:52the entire service part.
00:24:54It's a scary idea, right?
00:24:55And at the end,
00:24:57the old room for the baby.
00:24:59Something like this,
00:25:00which can be used in the club,
00:25:02it can be added a little diode,
00:25:04a little LED light,
00:25:04a little LED light,
00:25:05a little LED light,
00:25:06a little LED light,
00:25:07a little LED light back,
00:25:08a little LED light.
00:25:09some lights.
00:25:10Or something like that,
00:25:13you know,
00:25:13something like this,
00:25:13or something like that,
00:25:14what they will offer at the guests.
00:25:16And that's a nice accent,
00:25:18which is exactly in the middle of the door.
00:25:20It's an outrageous idea,
00:25:22too.
00:25:22It's a scary idea, too.
00:25:24It's in the details.
00:25:26I think that this sort of design
00:25:28might bring it to some design.
00:25:32Here,
00:25:32the people who don't want to know
00:25:34how to test it
00:25:34I don't want you to go to the restaurant.
00:25:35You might be a little bit, Prevenchani.
00:25:37We are a little out of the kitchen now, isn't it?
00:25:40We are still in the kitchen.
00:25:41We are still in the kitchen.
00:25:42We are still in the kitchen?
00:25:43No problem.
00:25:44We will try to sell the kitchen in the other end of the restaurant.
00:25:47There, where Ginka Radheva already presents the kitchen project.
00:25:51Hello!
00:25:52How are you?
00:25:54Super!
00:25:54It's great.
00:25:55It's a very serious job.
00:25:57I want to make it perfect, but...
00:25:59It will be so.
00:26:00Did you find it?
00:26:01Yes, I will find everything.
00:26:03It's a desire.
00:26:04It's a desire.
00:26:04It's a desire.
00:26:05It's a desire and energy.
00:26:06That's why we are here.
00:26:07We are here.
00:26:08I want to make the beautiful colors to make everything.
00:26:10To make it white, but to make it light.
00:26:12I'm going to put the technical specifications on the specific areas.
00:26:16I'll show you what it looks like.
00:26:19And here I'll show you the exact places where you have to get three phases.
00:26:24Let's go!
00:26:25Time is to finish a little job.
00:26:26Your wife is the first professional.
00:26:29And very well explained.
00:26:30Very well explained.
00:26:31Yes, yes.
00:26:32I like the project.
00:26:33I haven't seen it yet.
00:26:34I haven't seen it yet.
00:26:35But as I've seen it, it's been a lot of fun.
00:26:37Let's see it.
00:26:38This project is not the end.
00:26:40Many people, when they make restaurants, they think the kitchen is the end of the end.
00:26:44And here it is.
00:26:45And here it is.
00:26:46And here it is.
00:26:49And here it is.
00:26:51And here it is.
00:27:03And here it is.
00:27:13And here it is.
00:27:15And here it is.
00:27:42And here it is.
00:27:44And here it is.
00:27:49And here it is.
00:27:56And here it is.
00:28:01And here it is.
00:28:06And here it is.
00:28:17And here it is.
00:28:30And here it is.
00:28:57And here it is.
00:29:09And here it is.
00:29:12And here it is.
00:29:37And here it is.
00:30:07And here it is.
00:30:18And there it is.
00:30:20And it is.
00:30:23And here it is.
00:30:24And there it is.
00:30:27It is an Italian pizza.
00:30:29In the AID hole.ências
00:30:35on the obedience.
00:30:36restaurants in Bulgaria, there are 90%, because they want everything.
00:30:41They want sushi, they want pizza, they want pizza, they want pizza, they want pizza,
00:30:46they want pizza, they want pizza, and they want pizza.
00:30:49At the end, the question is to go to the people who love you.
00:30:53They want to do what you want to do, what you want to serve.
00:30:58So you can bring it to your website.
00:31:02And you can know that it's only here, or something unique.
00:31:06We are not even different from anything from the rest of the world,
00:31:09because our clients, here in our country,
00:31:12are not used to be used to flourishing foods.
00:31:17Guys, understand, it's very important to have a vision and a concept.
00:31:21You have to be here, because you have a 100%.
00:31:25Do you understand?
00:31:26Yes.
00:31:27Give something else.
00:31:28I don't know.
00:31:30It's something that's ugly.
00:31:32It's something that's a region.
00:31:35I don't know.
00:31:36Do you know who I don't know?
00:31:38I don't know.
00:31:39I don't know.
00:31:40I don't know.
00:31:40Do you know?
00:31:41No.
00:31:41Do you know who?
00:31:42I don't know.
00:31:44I don't cook it.
00:31:45I don't cook it.
00:31:45How?
00:31:46I cook it for clients.
00:31:48For clients?
00:31:51Yeah.
00:31:53I'll tell you about what's have been doing.
00:31:56What's going on?
00:31:57What's going on?
00:31:57What's going on?
00:31:58What's going on?
00:31:58What's going on?
00:31:59We care aboutν new markets,
00:32:02lots of peasants,
00:32:03removing the restaurants from the market.
00:32:05Speaking as well.
00:32:06So, you can find something that is known to you and find something that is not known to you.
00:32:13I especially have a fear to take this step for something new and different.
00:32:18That's why we have security.
00:32:20Here, you know, on 20 kilometers of the village, they make the most famous clubhouse in the neighboring region.
00:32:27It's a piece of wood, which has been made for 120 years.
00:32:29What is it?
00:32:30In the village of Lella Maria, they make the clubhouse.
00:32:33It's a unique person.
00:32:34You can find something that you want to find something.
00:32:37And it's all to interpret everything in the kitchen.
00:32:39We don't want to get out of any way.
00:32:41No way.
00:32:42No way.
00:32:43In the restaurant, when you go and ask you to go and ask you to go to where you are.
00:32:47It's the most beautiful house.
00:32:49You don't get out of the house, because he can get out of the house.
00:32:52Yes.
00:32:53That's right.
00:32:54That's the restaurant business.
00:32:56With what?
00:32:58With some traditional food?
00:33:01No, no.
00:33:02Chef Manchev says,
00:33:04TRADITIONI!
00:33:31Okay.
00:33:33Okay.
00:33:34But, but not so much.
00:33:36It's okay.
00:33:37Many things are so painful because it's not like we thought we were in the beginning.
00:33:43When we come to this idea for the restaurant as a whole.
00:33:49There are so many of the heat.
00:33:50There are so many things that are not known for us.
00:33:54There are so many things that we can find out of the rest of us.
00:34:03There are so many things that are out of the house.
00:34:05There are so many things that are out there.
00:34:09There are so many things that are out there.
00:34:22You don't want to bother me. We saw that they were...
00:34:25We've understood everything. Everything will be exactly a man.
00:34:28Tomorrow, you're going to work.
00:34:31What will happen?
00:34:32But how many of you have bothered me?
00:34:35It's not a problem.
00:34:36You're going to blow the stone, as you can see.
00:34:38Yes.
00:34:39You're going to do it for a while.
00:34:41Yes, yes.
00:34:43And that's why Chef Manchever is so happy.
00:34:45It's safe.
00:34:47It's safe.
00:34:48Work, a lot, but time is limit.
00:34:52We're of course a problem and we get a hard work on Stela and Valho.
00:34:55But we were once a week without a work.
00:34:59We had to make a hard work on, without which work is necessary.
00:35:00We're doing this right now.
00:35:02Exactly what we want to hear.
00:35:04We're going to do this on having a new restaurant in Storgosia.
00:35:09And Stella and Valho they have time to think about all information
00:35:13and forensic concepts they will be about.
00:35:18The man with V&K master started on the plan.
00:35:23It means cutting, putting on the trees.
00:35:27When you see the camera, at the moment the trees are filled with buckets.
00:35:33If we didn't have to cut it, the house was ready.
00:35:37We would like to cut it in the house and start cutting it in the house.
00:35:41It was better than we started the repair, so we could do absolutely all.
00:35:46We put a lot of the cameras, a little bit left.
00:35:50The same thing was here, the same camera.
00:35:54The contacts weren't at all.
00:35:57That's why it was a good thing.
00:35:58It was just a long time ago.
00:36:01So, the quick work with Ramza Maestro.
00:36:04We're waiting for Ginka to see if everything is ready.
00:36:07So we're going to continue to cut it off.
00:36:10We're going to cut it off.
00:36:11It's done with 90% of the work.
00:36:15It's done perfectly.
00:36:16We will hold the brusque.
00:36:18It's a scary team.
00:36:20This makes us feel comfortable.
00:36:22Now we need to be able to cut it off, to be able to cut it off.
00:36:25And we're going to cut it off.
00:36:27Today we're waiting for Ginka.
00:36:30And this is the wife who is doing the decoration and the repair.
00:36:35And I'm waiting for the apartment in the room and I expect it in a great day.
00:36:41Hello.
00:36:42How are you again?
00:36:44Good!
00:36:44Thank you very much.
00:36:45I'm going to do a project with Chef Manchev, which I'll propose to you.
00:36:54And you can tell your opinion, if you like it or don't you like it.
00:36:59The end of the end.
00:37:00And now I'm going to start with the palette, which we chose.
00:37:04The most modern colors for 2025.
00:37:08And most of them are represented here.
00:37:11What do you think about these colors?
00:37:14We don't have this and this.
00:37:17Okay.
00:37:19We have things left here.
00:37:22We have the bottom, which we don't have to use.
00:37:24We need to use it like this.
00:37:27And the mass leaves these.
00:37:30Your budget won't be able to create new mass.
00:37:34That's how we say.
00:37:35Yes.
00:37:36And it's not necessary.
00:37:37That's why we're going to renovate them.
00:37:39And we're going to make them in a modern color.
00:37:42Mocca mousse.
00:37:43It's this one.
00:37:45It's this one.
00:37:45It's this one.
00:37:54It's my color.
00:37:56It's a bomb.
00:37:57Wow.
00:37:58It's a bomb.
00:37:59It's a bomb.
00:38:03It's a bomb.
00:38:04It's a bomb.
00:38:07It's a bomb.
00:38:08It's a bomb.
00:38:08I'm going to tell you what I'm going to do.
00:38:14So, let's continue.
00:38:16Yes.
00:38:16Time for the most emotional moment for Stella.
00:38:19To see the plan for the entire decoration of the restaurant with Torgosia.
00:38:26What do you want to do?
00:38:30I don't have any words.
00:38:32What do you want to do?
00:38:34Why do you do it now?
00:38:38Why do you do it now?
00:38:39Why do you do it now?
00:38:43I don't love it. I love it.
00:38:45We're going to do it now.
00:38:48Because it's always been the key for all the eight seasons of the restaurant.
00:38:55And so we have to start the day with Stella and Valio.
00:38:59But the truth is, it's true that they fought for a different way.
00:39:05Can I tell you something?
00:39:07In principle, I got a lot of fun.
00:39:11First of all, I wanted Olympia.
00:39:14You can't have Olympia.
00:39:16You're in Torgosia.
00:39:18You're in Torgosia.
00:39:18You're in Torgosia.
00:39:18You're in Torgosia.
00:39:21You know what?
00:39:22You're in Torgosia.
00:39:27You're in Torgosia.
00:39:27You're in Torgosia.
00:39:28You're in Torgosia.
00:39:29And I'm a little bit.
00:39:29But after I realized, that I must take those half pieces of the perdita.
00:39:36You say that we are not working with imitation.
00:39:39We are talking about tuchlits.
00:39:41How do you want to look at that place?
00:39:43Tuchlits or tuchlits?
00:39:45Tuchlits or tuchlits?
00:39:46Tuchlits and tuchlits are two different things.
00:39:48And I will do it for two weeks.
00:39:53We don't have any view on the thing.
00:39:56We don't have any idea.
00:39:57To tell you, it's very difficult.
00:39:59You try to make a restaurant, but it's very difficult.
00:40:01So, as I said, Valio, I have to ask you to find small farmers,
00:40:09who produce meat in the market.
00:40:14I want to think very well.
00:40:16To tell you the region,
00:40:18what does it produce, what does it sell, what is the best.
00:40:22This is something unknown.
00:40:24You, Mr. Manchev, from where you buy meat?
00:40:28We will go with him on my rent.
00:40:29I will pay him all day today.
00:40:32I will pay him to find a small farm
00:40:36with a company with a company.
00:40:39That will make you different.
00:40:41Okay?
00:40:41Okay.
00:40:42I want to ask one question.
00:40:45What are the 80% of Chef Manchev, who gave him?
00:40:48All my food.
00:40:50Yeah.
00:40:52That's 80% of our food.
00:40:55Yes.
00:40:55About our kitchen?
00:40:5780% of our food.
00:40:59Yes, it's about our food.
00:41:01Yes.
00:41:01That's the second-round.
00:41:02I've mentioned a lot of your food.
00:41:02What are my favorite options for you?
00:41:04I'll give you a bit more.
00:41:17We said it, but you are on the contrary to us.
00:41:24What is it done here?
00:41:25This is your will.
00:41:27What is it done?
00:41:30We consult the letter.
00:41:33We have written a letter, which we write,
00:41:35that we give a proposal and we have a suggestion.
00:41:40We can't see it.
00:41:42Yes.
00:41:44Is that the threat?
00:41:45No, no.
00:41:46No, no, no.
00:41:47No, no.
00:41:48No, no, no.
00:41:48No, no, no.
00:41:48No, no, no.
00:41:49No, no.
00:41:50No, no, no.
00:41:51No, no, no.
00:41:52No, no, no.
00:41:54We want to say it.
00:41:55I don't know how to say it.
00:41:57This is a problem.
00:41:58Oh, yes.
00:42:00What they said, we were all about to say.
00:42:02I just heard...
00:42:05I'm going to understand your idea.
00:42:08No.
00:42:10Yes.
00:42:10For the decor.
00:42:11Alex has brought you a paper.
00:42:13You can choose from them.
00:42:15I don't care about the color.
00:42:17That's why...
00:42:19I can help you.
00:42:20You have to find the foundation.
00:42:21People, understand, it's very important to have a vision and a concept.
00:42:25Can you do it without you?
00:42:28Absolutely everything.
00:42:30You can only do it.
00:42:31You want to do it and do it.
00:42:34What do we do now?
00:42:35We continue to work.
00:42:38We continue to work.
00:42:38We continue to work.
00:42:39We continue to work.
00:42:41It's a problem.
00:42:47We don't care about it.
00:42:50We don't care about it.
00:42:53We don't care about it.
00:42:53You take it.
00:42:57I can do it as I want.
00:43:02We don't care about it.
00:43:05We had to come to you.
00:43:06We don't care about it.
00:43:06Then why do you not take a restaurant to do it?
00:43:09What are you doing?
00:43:09You can change the physiognomist, you can change the person.
00:43:14How did you get out of bed?
00:43:16I said, lie, lie, lie, lie.
00:43:17I started to say, I don't have trust.
00:43:21I don't have trust.
00:43:22So our day began.
00:43:23And we apologize for the viewers that they had to see this scene.
00:43:28Of course, Valio Estela,
00:43:30the fear of the change and many stages of work
00:43:32are going to lead to trust.
00:43:35But they told us exactly that,
00:43:37to do it through this difficult process.
00:43:41That's why we listened to their complaints
00:43:43and started to introduce the plan for the decoration.
00:43:47The plan, which is completely represented
00:43:49with the expectations of Stela and Valio.
00:43:52We have agreement with you.
00:43:54100%.
00:43:55This is my dream.
00:43:57There is nothing to do not like it.
00:43:59Only for one hour there is.
00:44:02Absolutely everything has changed.
00:44:04Absolutely.
00:44:08It's the beginning of thinking.
00:44:10There are absolutely all the problems.
00:44:12The problem is not in the people.
00:44:15The problem is not in the people.
00:44:15The problem is in thinking.
00:44:16The problem is in thinking.
00:44:18The problem is in thinking.
00:44:18The problem is often the most difficult part of the whole process.
00:44:22The whole process.
00:44:22Hey, it's over the drama.
00:44:24Stela is happy again and ready for new changes.
00:44:55Bobby.
00:44:57Hey, come on.
00:44:59You can see it.
00:45:00Good, good, good.
00:45:01How beautiful things are.
00:45:03How beautiful things are.
00:45:05How beautiful things are.
00:45:05How like a job, right?
00:45:07I don't know.
00:45:08It's morning from 7, 8 to 8, 9 in the evening.
00:45:13Let's say it.
00:45:15However, Valio continues to have doubts in Chef Manchev
00:45:20and the team in the kitchen.
00:45:22I have only one impression, because he told me
00:45:26that I am a friend of mine.
00:45:28I don't want a friend of him.
00:45:30I want a help from him.
00:45:32I ask him for help.
00:45:34For help from Chef Manchev.
00:45:35I am convinced that he is truly a friend of mine.
00:45:41Chef Manchev uses the word friend,
00:45:43only in the meaning of a participant and help.
00:45:48Just like he has done many times in ten restaurants.
00:45:52For the first time in the history of the presentation,
00:45:54the people who have been looking for help
00:45:57have been with such trust in his own expectations and expectations.
00:46:01And this is an unexpected reaction.
00:46:04Of course, this is such a bit,
00:46:06Of course.
00:46:09Of course.
00:46:11Of course.
00:46:11From here,
00:46:12Of course,
00:46:13Of course.
00:46:13Of course.
00:46:16Of course.
00:46:16So it is good to have a personal experience,
00:46:19of course.
00:46:22On the main network,
00:46:24Of course.
00:46:28everything I saw.
00:46:30And actually it was absurd for me.
00:46:32I tell you why.
00:46:34You didn't write it?
00:46:36Yes.
00:46:37And the whole thing that we do,
00:46:39we do to help you.
00:46:42You have something good.
00:46:43And you come with trust to us.
00:46:46When you tell me,
00:46:47as a person who has expertise,
00:46:49I know what needs to be.
00:46:51And actually you can find a Chinese.
00:46:53Yes.
00:46:53Yes.
00:46:55The question is about the criteria.
00:46:56After you had a budget of $15,000,
00:46:59these $15,000 you told me,
00:47:01that this is absurd for business,
00:47:03which you will do to make.
00:47:05You will have trust even on what we give you a gift.
00:47:10And we give it to your heart.
00:47:12Because you also,
00:47:13some kind of way,
00:47:14you deserve it.
00:47:16This budget, which you have from $15,000,
00:47:18we found it somewhere to go.
00:47:20And I told you,
00:47:21what you will get from us,
00:47:23you have to pay $60,000.
00:47:26Minimum.
00:47:27And now I'm sorry to tell you.
00:47:29What would you do on my place?
00:47:32When I heard you what you said.
00:47:36I thought it was the end.
00:47:38I thought that this was the end.
00:47:38That it will stop everything.
00:47:40But before everything,
00:47:41we're people.
00:47:42Would you have been to me?
00:47:44You see,
00:47:45I was a chef of the show before the TV.
00:47:47You know,
00:47:48I'm talking about your own.
00:47:50Okay.
00:47:53I want to help you.
00:47:54I want to help you.
00:47:54But you will hear these things.
00:47:57I will hear you.
00:48:00But you will hear them.
00:48:01I don't tell you.
00:48:02But you will hear them.
00:48:03I feel like you have told them.
00:48:04Did you tell them?
00:48:07Yes.
00:48:07Yes, okay.
00:48:09And this continues to be valid.
00:48:11Every day you will have difficulties.
00:48:14And actually, I'm going here with my heart and heart to help you.
00:48:18I want to help you from A to I.
00:48:21And not to feel doubt about that.
00:48:23Okay? Okay.
00:48:24Are you ready?
00:48:26Yes.
00:48:27Can I just let you go?
00:48:28Just one time.
00:48:30We've always been convinced with you from the beginning.
00:48:34From our first meeting.
00:48:36Until the moment we didn't cry.
00:48:38We didn't cry, we didn't cry, we didn't cry.
00:48:41We didn't trust you.
00:48:43Okay?
00:48:44Okay.
00:48:44Let's make sure we're doing everything.
00:48:46We're going to continue to do it.
00:48:50We're going to get it to the end of the restaurant.
00:48:53And we're going to finish everything with happy.
00:48:59Oh, people, people!
00:49:00We don't like to work with trust.
00:49:02We have to understand that this is the easiest part.
00:49:04When the restaurant opens, it's the hardest part.
00:49:08We're going to help, so we can try to get a nice restaurant.
00:49:11But everything depends on it.
00:49:15We're going to go through the weekend.
00:49:19You know, the innkeeper and the business of the restaurant.
00:49:22We're going to do it.
00:49:33We're going to do it.
00:49:35The beauty that you see here is very good, you know how it looked at the beginning, just wow, I
00:49:45didn't expect to get the effect, but it's a fact.
00:49:48From the morning the kitchen is lost.
00:49:52Hello.
00:49:54We are from 8 to 9 to 10.
00:49:57Yes, here we are.
00:50:00We are very good, because everything needs to be not to a centimeter, but to a millimeter.
00:50:10From the morning to the moment, this is a full moon and chaos.
00:50:15We have a little bit, which is normal for a teacher, and he is so much like me.
00:50:21Full moon.
00:50:21The work may be 14 days.
00:50:26The entire active equipment is installed, the equipment and equipment.
00:50:31The first thing is to go to the kitchen, the kitchen is super.
00:50:33I have a modern equipment like this.
00:50:35It's a unique kitchen.
00:50:38This is the kitchen, as we say, is the last model.
00:50:42Hey, Balio, Balio, you want to take it from China?
00:50:45Today, everything is平.
00:50:48We put an aspirators and we do experiments.
00:50:51We're good.
00:50:53And I think that time and time are ready.
00:50:55And we wait for the cleaning and to drink.
00:50:58We're going to eat it.
00:51:00We're coming to the kitchen.
00:51:01We're going to get it.
00:51:01I'm going to get it a little bit.
00:51:03I'm going to get it.
00:51:05I'm going to get it.
00:51:05I'm going to eat it.
00:51:06I'm going to eat it.
00:51:07I'm going to eat it.
00:51:09I'm going to eat it and I'm going to eat it.
00:51:09I'm going to eat it.
00:51:10I'm going to eat it.
00:51:11In the moment, the last aspirators are the last.
00:51:14That is the kitchen.
00:51:15The kitchen is finished.
00:51:17Time is the part of the kitchen to see it on the kitchen.
00:51:21Of course, it is the home of the kitchen.
00:51:25So this is the kitchen.
00:51:28And with this, my mom, absolutely everything is new.
00:51:32I'm more-grandmother.
00:51:34And I'm happy to work with her.
00:51:37I'm impressed by the kitchen.
00:51:40There's no evidence.
00:51:42No, no, no.
00:51:43I'm going to go to the kitchen.
00:51:45Who's the main one?
00:51:48I'm the main one.
00:51:49You're the main one.
00:51:51Every time and time.
00:51:54It's a new television.
00:51:56It's just a lot.
00:51:59I'm a fan.
00:52:01I'm a fan of the kitchen.
00:52:02We're like, wow.
00:52:04We're like, wow.
00:52:07We're a lot of fun.
00:52:10We're a lot.
00:52:10I think I'm a good friend.
00:52:14We're like, hey, what do we need?
00:52:17We're like, no.
00:52:17We're like, no.
00:52:19We're like, no.
00:52:27The main thing I wanted to do is go to the kitchen.
00:52:30In fact, I'm going to do the homework,
00:52:32I was hoping to get away from the middle of the kitchen.
00:52:35I'm going to make the kitchen.
00:52:39I'm the rest of the kitchen.
00:52:42I'm going to start here making the kitchen.
00:52:48It's a little.
00:52:52It's a good service.
00:52:54It's time for the kitchen.
00:52:55It's a Сегодня.
00:52:56It's a business.
00:52:57It's a kitchen.
00:52:57This is the temperature, which is the temperature.
00:52:58These are the temperature.
00:53:00This is the temperature.
00:53:02The temperature is properly fixed and everything is on the place.
00:53:06I'm going to give it and sign it.
00:53:08Here you have to sign it.
00:53:10You have to sign it.
00:53:13And it's time for the expected instructions for the new kitchen.
00:53:17You can fill it.
00:53:19You can get the temperature and get the temperature.
00:53:22It's a good food.
00:53:23The food is ready for professional kitchen.
00:53:25It's a good food.
00:53:27It's not only the food, but the safety of the equipment and the right of the equipment.
00:53:32You can do the first-hand instruction for people who are assigned.
00:53:37You can just keep the safety of the equipment.
00:53:41That's what our country is.
00:53:43It's a good job.
00:53:45And you have to be very excited.
00:53:47It's a good job.
00:53:49Yes, so we can make things like it should be.
00:53:54Of course, the food is because of the kitchen.
00:53:55It's a extraordinary opportunity in the kitchen.
00:53:58We have to eat more than two weeks,
00:54:01so that the restaurant store can't be opening.
00:54:03Not just open but open like it should be and will meet guests.
00:54:08It's a good job.
00:54:08There were ten people who were engaged with this ambitious project
00:54:10and all had a lot of work.
00:54:15Wow!
00:54:16How did you do that in the restaurant?
00:54:20Just before you get to know what was here,
00:54:23now what is,
00:54:24very good looks like.
00:54:26Hello, Stella!
00:54:28How are you?
00:54:30Good.
00:54:31How are you doing?
00:54:32Well, because now I'm more emotional.
00:54:35So?
00:54:35I don't know if I'm going to try it.
00:54:37I'm going to try it.
00:54:38Look what is inside.
00:54:40Why do you cry?
00:54:41I don't know.
00:54:42I don't know.
00:54:45I didn't imagine that.
00:54:47I've seen things in a small scale.
00:54:49And that's a blessing to him, to Ginka.
00:54:53They made this kind of thing.
00:54:56The team.
00:54:58Look, I wanted to show you how it works,
00:55:02how it should be a professional kitchen.
00:55:05Everything should be in line,
00:55:06everything should be lighting.
00:55:08When I'm here,
00:55:09when I'm here,
00:55:10when I'm here,
00:55:10when I'm at your floor,
00:55:10when I'm here,
00:55:11when I'm here,
00:55:12when I'm here.
00:55:12I'll have a and a half of my teeth!
00:55:17You don't have to pay.
00:55:19I'm a woman's son of a woman.
00:55:21How to not pay for you?
00:55:22I told you that you should have to pay for it.
00:55:24And it's not that I'm going to pay for it.
00:55:24I'm going to pay for it.
00:55:26I'm going to pay for it.
00:55:28Yes, I'm very grateful.
00:55:31And I'm happy.
00:55:33I'm not a doubt about anything.
00:55:35As I saw the end of the end of the day,
00:55:40I saw the end of the day.
00:55:41It was a funny thing, I said.
00:55:42So I didn't have to be without you.
00:55:44So I didn't have to be in any case.
00:55:45No, no.
00:55:47You have to have trust.
00:55:48The bar may be different.
00:55:50You want to have some stones.
00:55:52Now this bar is not connected.
00:55:54And it's not done by my team.
00:55:56What do you want to achieve?
00:55:58From one side you want to make a meal.
00:55:59From the other side you want to make a meal.
00:56:00From the other side you want to make a meal.
00:56:00From the other side you want to make a meal.
00:56:01And when you don't trust yourself,
00:56:04you always do this.
00:56:06Because in Bulgaria we understand everything.
00:56:09And we don't trust the capacity.
00:56:10From the other side you want to make a meal.
00:56:16From the other side you want to make a meal.
00:56:26From the other side you want to make a meal.
00:56:39Absolutely.
00:56:40From the other side you want to make a meal.
00:56:45From the other side you want to make a meal.
00:56:47From the other side you want to make a meal.
00:57:00I want to make a meal.
00:57:00Yeah.
00:57:01I bought recipes, I bought explanations, I bought everything.
00:57:05So I see the restaurant.
00:57:07So I don't care about the restaurant.
00:57:09I admit it.
00:57:10And when you have a restaurant you don't think about everything.
00:57:12You see, when you have a restaurant you have to think absolutely everything.
00:57:13Yes.
00:57:14And as I know now, the same set we have our dish.
00:57:16What do you think about this question?
00:57:19The menu is beautiful, but it's not a quartile. I'm citing.
00:57:27What do you think about this question?
00:57:29I don't know what to do.
00:57:32It's normal to me, but I don't know what to do.
00:57:35I'm...
00:57:36I said that you're the person who gives the concept and the concept.
00:57:41And you know what to do.
00:57:43When I wrote the menu, I have a lot of thought about your quartile.
00:57:47Things are not so difficult, but on the other hand, they are interesting and easy for making.
00:57:51And I've checked that all restaurants around you, all your competition,
00:57:56they are absolutely one and the same.
00:57:58One person has made it.
00:57:59They have one and the same menu.
00:58:01You at the beginning, you said that you want to be the first quartile restaurant.
00:58:06Who are the two?
00:58:06No, in the beginning, you said that it's a Bulgarian traditional kitchen.
00:58:09So, it's exactly this.
00:58:11So, we don't have anything against the menu.
00:58:14You understand?
00:58:15It's beautiful.
00:58:16But it's not for our country.
00:58:19We are just a quartile.
00:58:22You chose the table.
00:58:24Yes.
00:58:25But what do you write?
00:58:26It's a restaurant in Sturgosia.
00:58:28It's a restaurant in Sturgosia.
00:58:29It's a restaurant in Sturgosia.
00:58:29It's a bit different.
00:58:31It's only a restaurant in Sturgosia.
00:58:34It's a restaurant in Sturgosia.
00:58:36It's a restaurant in Sturgosia.
00:58:38It's a restaurant in Sturgosia.
00:58:39So, with anpunk charromous Paris hotel that I have this little thing, not prior.
00:58:44It's a restaurant in Sturgosia.
00:58:48It's...
00:58:49It's a restaurant.
00:58:50James Roshas is a restaurant in Sturgosia.
00:58:53It's a restaurant in ...
00:58:53It's a restaurant shop.
00:58:54It says in here it's a restaurant.
00:58:56It says it's a restaurant shop.
00:58:59OK.
00:59:00So, without a finden, I don't know.
00:59:06I am a dirty thing.
00:59:09You see, you have a scratch.
00:59:10You have to eat.
00:59:11What is it like?
00:59:11I don't know you've got to eat but you don't have to eat.
00:59:15What do you think about the rest of your rest of the world?
00:59:16The majority of the rest of the guys could eat like this.
00:59:18What is it?
00:59:20What are the ingredients in your town?
00:59:23I don't know.
00:59:23As you can't see, as you're from the outside.
00:59:26I don't know people.
00:59:27But I don't care what the other people do in this country.
00:59:28But I'm in a sense to if the only ones are out there.
00:59:31What's the difference?
00:59:32In what I know?
00:59:33What is it that we look at?
00:59:34We have a good dish with a sweet sweet sauce,
00:59:38bananas with a marinoa sauce.
00:59:40You make bananas, right?
00:59:41We put them in a little bit with a little sauce
00:59:43and a little bit of a salad.
00:59:45Is it hard?
00:59:46Do you like bananas with a banana?
00:59:47Absolutely.
00:59:48And here, in the village, they don't like it,
00:59:49because this menu is not for you.
00:59:51Not here for our country.
00:59:53In our country we have the mess.
00:59:55So, we wanted a mess.
00:59:57We put them in the mess.
00:59:58The soup is good in the village.
01:00:00With a luk, made, soared,
01:00:02as it should be, with a nice sauce.
01:00:04And then, the homemade soup of the soup
01:00:07from the seasoned chicken.
01:00:08The seasoned chicken chicken.
01:00:10The soup from the chicken chicken.
01:00:12If you want to have a chicken chicken chicken,
01:00:13you will have a chicken chicken chicken.
01:00:14We love some soups, some pre-assist.
01:00:22We remember something else.
01:00:24What do you want to see in your menu?
01:00:26That means sugar, chicken chicken and soup of Темa.
01:00:29The most feared I first got to see in the menu
01:00:31hamster chicken chicken chicken.
01:00:33Maybe we got log into it.
01:00:35The mostえて have the lab.
01:00:36Hot whiffes!
01:00:36Litma!
01:00:37The regions where she can win the pillas-"
01:00:40Lutma!
01:00:40Since you can't even have wine or without medicine.
01:00:42Voodoo gymnastics!
01:00:43You're a flavorful scallions.
01:00:44So is it cheesy?
01:00:45No.
01:00:46Can't resist that or eat a milk?
01:00:49Three, too.
01:00:50A very nice piece!
01:00:52A massive pie!
01:00:53It's a tiny pie!
01:00:53If it's an menu for you,
01:00:53just I'll make it theory.
01:00:54Here you go.
01:00:55You have a barbecue, barbecue, homemade homemade meat,
01:00:58a mixed meal, a marion of the pyrrha, a cut-out of the pyrrha.
01:01:01You have a child menu, a pyrrha, a pyrrha, a pyrrha, a pyrrha,
01:01:06a super-glycum, a burger, which children love.
01:01:09And we're ready.
01:01:10The people go out and go to the house and they're not in the evening.
01:01:16They just want to go out and drink 3-4 beers,
01:01:20with a lot of food, with a kind of mese,
01:01:22and it's a bit of a mess.
01:01:25He doesn't want to eat it.
01:01:27Gorkite plaventani,
01:01:28not only that they love soups
01:01:29and they really don't want to eat it.
01:01:32When a person gets to eat it,
01:01:33it doesn't want to eat it.
01:01:35How do you want?
01:01:36You want to eat it,
01:01:37and I'm going to eat it.
01:01:38Yes, here it is.
01:01:40And so you're going to eat it.
01:01:42It's got to eat it.
01:01:43It's got to eat it.
01:01:45So, yes?
01:01:47Yes.
01:01:49It's got to eat it.
01:01:50Yes.
01:01:50I don't understand, man.
01:01:52Nothing.
01:01:53Nothing.
01:01:58If we knew that you just want to eat it,
01:02:00it wouldn't have to be like that.
01:02:02I thought you would like to eat it.
01:02:04What is the pork?
01:02:06Those are the eggs.
01:02:08I mean...
01:02:09Who are the eggs?
01:02:10The eggs.
01:02:11The eggs.
01:02:12The eggs.
01:02:13The eggs.
01:02:13The eggs are the eggs.
01:02:16The eggs.
01:02:16On the eggs.
01:02:18The eggs.
01:02:20As the eggs are 1 if you don't want to eat it...
01:02:30Who do you want to eat it?
01:02:37That's why they have to eat the eggs.
01:02:40My name is your name.
01:02:41Your name is your name.
01:02:41Where is your name?
01:02:42Here.
01:02:43How many people are in insurance?
01:02:46Let me see you.
01:02:47You know that your name is your name.
01:02:50All of this opinion?
01:02:52Absolutely all of you.
01:02:53But not all of you.
01:02:54All of this is a different opinion.
01:02:57No, there is a solution.
01:02:59No.
01:02:59How do you call your name?
01:03:01The, the, the, the, the, the, the, the, the.
01:03:04I saw that it was very good.
01:03:09It's okay to achieve progress.
01:03:11I'm not a good one.
01:03:13I'm not a lot.
01:03:14I can't get it.
01:03:15I can't get it.
01:03:16It's okay.
01:03:17It's a time for a person who has a lot of time in this field.
01:03:20And knows what he does.
01:03:21He knows how he does.
01:03:23He knows how he does.
01:03:24Good morning.
01:03:25Good morning.
01:03:26Good morning.
01:03:28How are you?
01:03:30Lila.
01:03:30Lila.
01:03:31And you?
01:03:33I'm a chef.
01:03:34I'm a chef.
01:03:36I'm a chef.
01:03:38Do you have any experience in the kitchen?
01:03:40Yes, it is 7 years ago.
01:03:42Look, how many times have you?
01:03:4463.
01:03:4563?
01:03:463 years ago?
01:03:482 years ago.
01:03:5072 years ago.
01:03:52Now, before we came to eat a menu.
01:03:55Do you know the recipes?
01:03:57No.
01:03:58To the menu?
01:03:58No.
01:03:59Why?
01:04:00Because we didn't have menu.
01:04:02It was just a bit of a piece.
01:04:04The recipe just showed us on the GSM.
01:04:06We have read it.
01:04:08So, we made a book.
01:04:11Stela, I don't want to...
01:04:13Fuck.
01:04:13I don't want to...
01:04:16The failure is my fault.
01:04:17The chef is a man.
01:04:20I've had a break.
01:04:21I've had a explain to the menu.
01:04:23I've had a break over the menu.
01:04:24I've had a break over the menu.
01:04:25It's not a purpose.
01:04:25It's just because of the fact that the menu is not prepared for the name.
01:04:29It's prepared for the recipe.
01:04:31And you're not prepared for the recipe.
01:04:33Right?
01:04:34Yes.
01:04:34So you're going to open it, right?
01:04:36Yes.
01:04:38It's normal.
01:04:39But you said you're going to have fun?
01:04:41Yes.
01:04:42Are you ready to open it?
01:04:43No.
01:04:44Yes, they are machines.
01:04:45Now you're going to learn it.
01:04:47You're going to talk about it.
01:04:49You're going to talk about it.
01:04:50Why didn't you ask for the recipe for the recipe?
01:04:53No.
01:04:55No.
01:04:56No.
01:04:56No.
01:04:57You have to go to the recipe.
01:04:58No.
01:04:58I don't understand.
01:05:00No.
01:05:01No.
01:05:02No.
01:05:02No.
01:05:04No.
01:05:05No.
01:05:05I'll tell you about the whole menu.
01:05:07What do you mean?
01:05:08There are things that are not going to be consumed, sure.
01:05:13Well, I'm not going to consume them.
01:05:15Are you a Bulgarian? Do you like them?
01:05:17Yes, I like them.
01:05:18I like them.
01:05:19I like them.
01:05:23No, I've been working for a lot of minutes.
01:05:26We've been in a restaurant and we're watching people, even from Elita.
01:05:31I just know what they consume.
01:05:35I don't know what they're doing.
01:05:37They're so many restaurants.
01:05:37They're rare here.
01:05:41That is nice, but...
01:05:43These are just waiting to go.
01:05:46And the potatoes, the vegetables, the fruits.
01:05:47They're so important to eat.
01:05:49They're so important.
01:05:50What do you need to meet the guests?
01:05:54With the shop-sala,
01:05:56with the sausage,
01:05:57with the chicken,
01:05:59with the soy sauce.
01:06:00I have to go to the kitchen.
01:06:01My team told me that this is a little bit of a meal.
01:06:05Absolutely.
01:06:06I always wanted to go to the kitchen.
01:06:09In 7 hours I was a 15-year-old.
01:06:11I was ready for a principle.
01:06:13I didn't want to go.
01:06:14I'd like to go to the kitchen.
01:06:16I'd like to go to the kitchen.
01:06:19I'd like to go to the kitchen.
01:06:19In 7 hours I'd like to have 2 salad, 2 ingredients, 2 basics and 1.10.
01:06:27Okay, let's go to the kitchen.
01:06:29Now here, we have exactly 5 hours.
01:06:32The guests are from the family.
01:06:33Only this one will tell you.
01:06:36Anna, I want to check.
01:06:38I want to check the menu.
01:06:39Look at this menu.
01:06:41I'll choose what they serve you.
01:06:43We are in trouble with him.
01:06:45And it's not easy.
01:06:47We wish you luck.
01:06:49I thank you.
01:06:51I'm a trustee.
01:06:53They work.
01:06:54They work for me.
01:06:56I don't want to press on something, what I see.
01:07:00We don't have time.
01:07:03I'll organize it up.
01:07:04I'm a trustee.
01:07:05I'll wait, I'll do it.
01:07:06I don't have time to go.
01:07:07I'll try it with two things.
01:07:09I don't have time to think.
01:07:10It's a bit.
01:07:11I'll stay in peace.
01:07:11I'll stop them until I can.
01:07:13We don't have time to do it.
01:07:16We'll try it.
01:07:17We'll try it.
01:07:18We'll try it.
01:07:18Two things we'll try it.
01:07:19We'll try it away, so we'll try it.
01:07:22We'll try it.
01:07:24We'll try it.
01:07:25In the next episode of Cushmary in the kitchen, wait!
01:07:28It started Cushmary.
01:07:30I was dreaming about that moment.
01:07:33We're going to win!
01:07:35I hope I'm not going to win.
01:07:38Stella, where did you go? Did you help me?
01:07:40The place is not there.
01:07:42You don't have any food.
01:07:44You're going to get some food.
01:07:46If you're going to get some food, you'll make it.
01:07:48I'm going to get some food.
01:07:50The people don't have to eat.
01:07:53I'm going to eat a lot.
01:07:56It's more than an insularity.
01:07:57That's the street.
01:07:58It's a word.
01:08:00But it's not there.
01:08:02I'm going to get some food.
01:08:07I'm going to get some food.
01:08:08I'm going to get some food.
01:08:10But I'm going to get some food.
01:08:10I'm going to get some food.
01:08:12I'm going to get the police in the street.
01:08:15And nobody's got any food.
01:08:17What do I do?
01:08:18What's the problem?
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