{"id":9313,"date":"2019-10-24T20:16:19","date_gmt":"2019-10-24T17:16:19","guid":{"rendered":"https:\/\/www.teeninduskool.ee\/?p=9313"},"modified":"2020-05-23T19:55:32","modified_gmt":"2020-05-23T16:55:32","slug":"meistriklass","status":"publish","type":"post","link":"https:\/\/www.teeninduskool.ee\/?p=9313","title":{"rendered":"Meistriklass Bocuse d’Or 2019 h\u00f5bemedalistilt ja AEHT kohtunikult"},"content":{"rendered":"

30.-31. oktoobril toimub Tallinna Teeninduskooli kokalaborites ja aatriumis 6-k\u00e4igulise \u00f5htus\u00f6\u00f6gi valmistamise meistriklass rahvusvaheliselt tunnustatud juhendajate juhendamisel. Meistriklassi annavad Bocuse d’Or 2019 h\u00f5bemedalist rootslane Sebastian Gibrand ning AEHT restoraniteeninduse v\u00f5istluse peaekspert ja Portugali teenindus\u00f5petaja Paulo Baptista. 30. oktoobri Sebastiani meistriklass k\u00e4sitleb rahvusvaheliste suurte kokav\u00f5istluste \u00fclesehitust, v\u00f5istlemist, v\u00f5istlejate ettevalmistust ja hindamist v\u00f5istlustel. Pealel\u00f5unal algavad ettevalmistused j\u00e4rgmise p\u00e4eva \u00f5htus\u00f6\u00f6giks, kuhu ootame 80 k\u00fclalist. Teeninduses tehakse k\u00f5ik vajalikud ettevalmistust\u00f6\u00f6d aatriumis ja r\u00e4\u00e4gitakse l\u00e4bi teenindusplaan. 31. oktoobri hommikupooliku t\u00e4idab Paulo Baptista, kes annab \u00fclevaate restoraniteeninduse v\u00f5istluste \u00fclesehitusest, v\u00f5istlemisest, v\u00f5istlejate ettevalmistusest, hindamisest v\u00f5istlustel. Pealel\u00f5unal j\u00e4tkuvad ettevalmistsed \u00f5htus\u00f6\u00f6giks, liikumiste l\u00e4bim\u00e4ng: k\u00fclalisi ootame kella 18.30, pileteid \u00f5htus\u00f6\u00f6gile saab osta Teko restoranist hinnaga 40 \u20ac, lisainfo telefonil 6053111 kell 11.30-14.00.<\/p>\n

Meistriklass toob lauale<\/h3>\n

Peakokk Sebastian Gibrandi men\u00fc\u00fcs on tr\u00fchvlid, seened ja tursk. Allj\u00e4rnevalt Sebastianilt saabunud men\u00fc\u00fc:<\/p>\n

Snacks<\/strong><\/em>
\n\u203a Tartelette with Parmesan cream\u00a0<\/em>
\n\u203a Truffle croquette with lamb and thyme<\/em><\/p>\n

Mushroom & onion<\/strong><\/em>
\n\u203a Baked onion with pickled onion, roasted almonds, cep oil and cress<\/em><\/p>\n

Cod & anchovy<\/strong><\/em>
\n\u203a Cod with broccolini, dill, shoestring fries & butter sauce flavored with anchovy<\/em><\/p>\n

Duck<\/strong><\/em>
\n\u203a Duck with roasted carrot pur\u00e9e, pickled pumpkin & duck jus<\/em><\/p>\n

Fennel & Lemon<\/strong><\/em>
\n\u203a Fennel ice with lemon sorbet & lemon verbena<\/em><\/p>\n

Vanilla, Black- & Blueberries<\/strong><\/em>
\n\u203a Vanilla bavaroise, Black- & Blueberries and roasted almonds<\/em><\/p>\n

Sebastiani kohta leiab rohkem infot siit<\/a>. Sebastiani tee kokkade ol\u00fcmpiale Lyoni algas Oaxen krog’ist ja Studio Franz\u00e9n’ist. Enne Bocuse’l osalemist on tema v\u00f5istluspagasis 2 aastat Rootsi nookokkade esindusmeeskonnas a 4 aastat seenioride rahvuskoondises. Kokakooli sattus Sebastian \u00fcsna juhuslikult ja vanemad ei aktsepteerinud tema valikuid just r\u00f5\u00f5msal meelel. Sebastian teadis, mida tahab ning lubas saada viie aasta jooksul p\u00e4rast kooli l\u00f5petamist \u00fcheks k\u00fcmnest parimast Rootsi peakokast. Kokav\u00f5istlusi nimetab Sebastian ekstreemspordiks \u2013 v\u00f5istleja peab olema valmis k\u00f5igil tasanditel, nii f\u00fc\u00fcsiliselt kui ka vaimselt. Treening- ja v\u00f5istlusperioodil pole ka sissetulekut, kuna kogu aeg kulub ettevalmistamisele. Treeningu ja v\u00f5istluste ajal peab olema\u00a0 tempo ja ajakirjandusega toimetulemiseks f\u00fc\u00fcsiliselt tippvormis. Samas – vigadele ja fopaadele rahvusvahelistel kokandusv\u00f5istlustel ruumi pole.<\/p>\n","protected":false},"excerpt":{"rendered":"

30.-31. oktoobril toimub Tallinna Teeninduskooli kokalaborites ja aatriumis 6-k\u00e4igulise \u00f5htus\u00f6\u00f6gi valmistamise meistriklass rahvusvaheliselt tunnustatud juhendajate juhendamisel. Meistriklassi annavad Bocuse d’Or 2019 h\u00f5bemedalist rootslane Sebastian Gibrand ning AEHT restoraniteeninduse v\u00f5istluse peaekspert ja Portugali teenindus\u00f5petaja Paulo...<\/p>\n","protected":false},"author":4,"featured_media":9314,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[466],"tags":[321,318,73],"class_list":["post-9313","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-erialad","tag-321","tag-meistriklass","tag-ohtusook"],"_links":{"self":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/9313","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9313"}],"version-history":[{"count":2,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/9313\/revisions"}],"predecessor-version":[{"id":11631,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/9313\/revisions\/11631"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/media\/9314"}],"wp:attachment":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}