{"id":9554,"date":"2019-11-22T17:07:59","date_gmt":"2019-11-22T15:07:59","guid":{"rendered":"https:\/\/www.teeninduskool.ee\/?p=9554"},"modified":"2020-05-23T19:55:34","modified_gmt":"2020-05-23T16:55:34","slug":"restorani-2","status":"publish","type":"post","link":"https:\/\/www.teeninduskool.ee\/?p=9554","title":{"rendered":"\u00dche restorani koka p\u00e4ev"},"content":{"rendered":"<p style=\"text-align: right;\"><em><span style=\"font-size: 10pt;\">Timo Erendi &#8220;What Does a Chef Do?&#8221; baasil<\/span><\/em><\/p>\n<p><span style=\"font-weight: 400;\">Kui inimene l\u00e4heb restorani, on tal alati mingid ootused \u2013 et toit oleks hea, et teenindus sujuks kiiresti, et sisekujundus sobiks kaaslase kleidiga kokku jne. Kuid mida inimesed ei pruugi alati hinnata, on kogu see higi ja vaev, mis l\u00e4heb selle restom\u00fcsteeriumi loomiseks.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Kui palju peab \u00fcks korralik restorani kokk \u00f5ppima enne, kui temast saab <a href=\"https:\/\/www.teeninduskool.ee\/?p=1161\"><strong>t\u00f5eliselt hea kokk<\/strong><\/a>? Vastus pole nii lihtne kui esmapilgul v\u00f5ib tunduda. Inimesel v\u00f5ib olla vanust, aga kui tal pole kirge oma t\u00f6\u00f6 vastu, v\u00f5ib tema tulemus olla v\u00e4\u00e4riline esimese kursuse kokaga, kes \u00f5pib alles bor\u0161i maitsestama. Ja isegi, kui on olemas nii kogemus kui ka kirg, peab teooria vastama samuti tasemele, et mitte teha kriitilisi vigu, mis esimese hooga ei pruugi nii kohutavad tunduda.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Saamaks t\u00e4psemalt teada, mida \u00fcks kokk \u00f5ieti p\u00e4evas kogema peab, sukeldume pea ees otse sellesse keeva friti\u00f5li potti, milleks on k\u00f6\u00f6k. See on koht, millest esimesel silmapilgul ei pruugi midagi aru saada \u2013 k\u00f5ik siblivad erinevates suundades. Keegi karjub: \u201cLaud 14, pearoad!\u201d, samal hetkel tuleb keegi su selja tagant l\u00e4bi. Teisis\u00f5nu on kaos, k\u00e4ra ja segadus korralikud. Ja ometi on sellel pealtn\u00e4ha kaosel s\u00fcsteem, mis toimib p\u00e4evast p\u00e4eva. Liikumine punktist punkti on alati l\u00e4bi m\u00f5eldud ning minimaalne. Noad t\u00fckeldavad kiiremini, kui vesi kosest alla voolab ning toidud, mis valmivad, on nii v\u00e4limuselt kui maitselt vaimustavad.\u00a0<\/span><\/p>\n<h3>Kirg toidu vastu hoiab restorani t\u00f6\u00f6s<\/h3>\n<p><span style=\"font-weight: 400;\">Paljude inimeste kirg ja lugematud tunnid nii k\u00f6\u00f6gis kui koolis teooriat \u00f5ppides panevad selle masinav\u00e4rgi t\u00f6\u00f6le. Vajalikke teadmiste omandamine, mis koosnevad pisikestest kuratlikest detailidest \u2013 mitte panna m\u00e4rgi tooraineid keevasse \u00f5lipotti, \u00e4\u00e4dika valamisest vette, mitte vastupidi, praktikatel k\u00e4imisest tiimit\u00f6\u00f6 harjutamiseks \u2013 k\u00f5ik need oskused kuluvad marjaks pikkadel p\u00e4evadel tulevikus. Mitte miski siin maailmas pole must-valge ning see, kuidas toit kliendi lauale saab pole mingi erand. Inimesed p\u00fchendavad terve elu toidutegemise kunstile ja ikka saab alati midagi hoopis teistmoodi teha ja muuta tulemus uudseks ja eriliseks. Kui kokakta huvi ja kirega, on tulemused parimad \u2013 olgu nendeks mingi toidu perfektse umami-maitse otsing v\u00f5i <a href=\"https:\/\/guide.michelin.com\/en\/restaurants\">Michelini restorani<\/a> tippkokana t\u00f6\u00f6tamine.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Timo Erendi &#8220;What Does a Chef Do?&#8221; baasil Kui inimene l\u00e4heb restorani, on tal alati mingid ootused \u2013 et toit oleks hea, et teenindus sujuks kiiresti, et sisekujundus sobiks kaaslase kleidiga kokku jne. Kuid&#46;&#46;&#46;<\/p>\n","protected":false},"author":4,"featured_media":9555,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[467],"tags":[321,55],"class_list":["post-9554","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-opilased","tag-321","tag-kokk"],"_links":{"self":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/9554","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=9554"}],"version-history":[{"count":2,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/9554\/revisions"}],"predecessor-version":[{"id":11650,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/posts\/9554\/revisions\/11650"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=\/wp\/v2\/media\/9555"}],"wp:attachment":[{"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9554"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9554"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.teeninduskool.ee\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9554"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}