Mandraik Ludmila
Yes, I remember, I'm already in the city, thinking how to dress, in the sense of how warm
galchonok
I remember too
Anna1957
Quote: Mandraik Lyudmila
I think how to dress, in the sense of how warm
In ordinary summer down jackets)))
Mandraik Ludmila
Yes Yes, Anya, my husband said so - "I will put on a fur coat and go to mow!"
Cirre
I'll come, already in the city. '' The fotik charged. I took out my winter jacket, I think where to get boots
Light-Lana
I will definitely! I'm also thinking about what to wrap myself in)))
Mandraik Ludmila
Well, here I am at home. The girls went shopping in the Metro. And I had to go home, send my son on night watch. So I'm probably the first. There are a lot of impressions, everything was wonderful. The master class was conducted by Ilya Lazerson. We were fed and watered, Lazerson himself prepared and even brewed coffee for us (in a coffee machine).
There were three dishes: iceberg salad with chicken sous vide. Salmon sous vide with mashed potatoes and chocolate muffins, liquid inside with ice cream.
From the technique of the Caso vacuumator, the suvid-submersible Steba, well, blenders, combines and other equipment to a heap in the range, Lazerson's equipment is certainly good.
Here are some photos:
Iceberg lettuce
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Salmon with mashed potatoes, there will be more sauce on top, but I didn't have time to take a picture:
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Dessert
Master class from Steba / Caso in St. Petersburg (June 3, 2017)


Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Well, I could not help but join someone else's Glory, Ilya Lazerson and I
Master class from Steba / Caso in St. Petersburg (June 3, 2017)


$ vetLana
Thank you for the Master Class !!!
===============
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Nastya and Arina.
================

Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Check mark.
=================

Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Buttercup-Lyudochka.





Caesar salad.
===============
Ilya evacuates the chicken.
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

After the sous vide, the chicken is grilled.
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

The lettuce is smashed. So right according to Lazerson.
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Place the salad in two bowls to mix with the sauce.
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Gloves.
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Galya lays out the salad incorrectly. Ilya thinks so.
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

That's right!
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

The final stage is cheese.
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Some steps are skipped, do not judge strictly. The girls will add.




Everything was delicious, but the fish -

Svetlana is laying out mashed potatoes.
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Mashed potatoes with fish are spread out.
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Ksyushk @ -Plushk @
Bliiin, I envy you for your kindness. Attend a Steba master class, and even with Lazerson. This must be great !!
S-t, I remember there were many voices for Yekaterinburg - willing. When will you go to cities and towns? A?
lega
Quote: $ vetLana
Galya lays out the salad incorrectly. Ilya thinks so.

Yes, I received a valuable remark - the salad should not be "trampled down" in a pile, but "thrown" in a heap so that the leaves do not crumple.
Cirre
Well, here I got to the computer. Full delight S-t Valery, thank you for organizing
Everything was like home, the pictures cannot convey how delicious it is. There were 2 awesome sauces for iceberg salad and fish, a little later I'll write a recipe.

This is the beginning of cooking the salad, they pick up the lettuce leaves, and then Galya will mix it with an ooooooooooo delicious sauce.

I won't show you how she licked her glove


Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Salad itself, final touches
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Eggs and puree

Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Then there was fish with mashed potatoes and an even more awesome sauce
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Well, this is for the soul, I will not introduce, after meeting everyone you already know

Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Master class from Steba / Caso in St. Petersburg (June 3, 2017)

And we are all in beautiful aprons)))

$ vetLana
In addition to the interesting MK, we ate, drank, talked, learned about new gadgets. We were presented with a stylish apron.
lega
Quote: $ vetLana
learned about new gadgets
Of the new gadgets, there was Steba's submersible sous-vide - I liked it, I think now - I really need it?
Here is one: Device for cooking by the "sous vide" method STEBA SV 50 Nice, attached directly to the pan (with straight walls), the unit itself is not huge, water circulates

Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Tricia
Hello everyone!
Here is my report. I immediately apologize for the photo - the Chukchi are not a photographer. I shot it on the phone - then I lit it, then the trick is walking, forgive for God's sake! The video is just creepy, the sound is even worse. ... Unfortunately, I don’t have a YouTube channel, so I can only upload the video to the Google disk.
I am writing from my phone, so I cannot properly highlight the names and write them in Latin letters, I apologize!

It all started with a cold one: half of the participants came in winter clothes. So, in the photo we are insulated. Lyudochka-Dandelion forced in a beautiful dress and high-heeled shoes - a beauty! , I'm in winter boots and with a scarf around my neck. Well, I'm not hot.
Oksanchik-Loksa in a super-stylish boho-style skirt (like ... or not? Oksanchik, don't swear, if anything).
Girls! I didn’t have time to see the others - the action began.
I managed to turn around and take a picture of the studio.
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Oksanchik-Loksa waves to me, the others are already listening attentively. In the foreground is Svetlana Svet-Lana.
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Yes, the new sous vide device is a very interesting thing. Here we are discussing it. I. Lazerson answers our questions.
In the background: an assistant girl in I. Lazerson's studio.
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Preparing romaine lettuce and iceberg lettuce for Caesar.
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Ilya Lazerson pushes a head of iceberg lettuce on the table in a big way. American way!
🔗

I. Lazerson prepares salad leaves for "Caesar". Galina Lga is in the wings.
🔗

Anna Ivanovna5 cuts cherry tomatoes. By the way, according to Ilya Lazerson, they should not be in "Caesar". But it's so delicious with them! ...
🔗

Battle for the knife. Anna Ivanovna5 and Anna Anna1957 act out a scene of a fight for a knife. Anna Ivanovna5 cuts cherry tomatoes for Caesar.
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

The sauce is mixed, the leaves in it are rolled, laid out by Galina Lga on plates, now I. Lazerson conjures over the chicken sous-vide. The cooked breasts are cut diagonally and placed on the Steba grill. Smell! Mmmm!
🔗

And, according to tradition, an accidental photo is compromising. Galya, if anything, I'll take it away.

Master class from Steba / Caso in St. Petersburg (June 3, 2017)



Our chicken is ready.
🔗

And now, she's on the salad! In the frame - I. Lazerson and Galina Cirre. The friendly owner of the studio works tirelessly, the girls are tasting the wine.
🔗

Caesar - the final touches. I. Lazerson sprinkles the salad with hot and brown croutons (fresh from the oven).
🔗

I. Lazerson answers the question about overcooked potatoes and mashed potatoes. And he offers to bet on a box of cognac, whether we can distinguish mashed potatoes from overcooked potatoes from those from boiled in a normal way. We were afraid to argue.
🔗

Mashed potatoes are ready, salmon fillet - too. Time to serve.
🔗
The fish turned out to be sooo tender, juicy, fragrant! They ate in silence, stunned by the deliciousness!

Galina Cirre lubricates foil molds with butter, Ilya Lazerson shows how to sprinkle them with foreign cocoa powder.
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Galina Cirre and Anna Ivanovna5 prepare dessert molds, the owner of the studio answers our questions about cocoa powder. The voice behind the scenes is mine.
🔗

Life threatening! That's what master means! I would have blistered myself long ago!
🔗

Just look how the dessert pops out of the molds !!! I. Lazerson knows exactly the magic word, or he has this foreign cocoa powder, as it is, magic!
🔗
So, the next meeting of the Khlebopechkinites came to an end. It's such a shame that time flies by.
It was very interesting. Although the technique for us, for the most part, is not new, it is always instructive to see how a professional works with it!
Many thanks to Steba and our dear Valery Stebovich for organizing such an interesting master class!
PS: Dear ones! Forgive me, please, for these ugly links ... I'm afraid to make them active, but I can't post them on YouTube

P.P.S .: Poached eggs that were not on the menu won me over! The creamy texture of the yolk is something!

PPPS: Chukchi, who is not a photographer and not a cameraman with Oksana-Loksa and Anna Ivanovna5 and I. Lazerson's card, along which we rushed to METRO after the meeting.

Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Master class from Steba / Caso in St. Petersburg (June 3, 2017)

$ vetLana
Quote: lga
Here is one: Device for cooking by the "sous vid" method STEBA SV 50 Nice, attached directly to the pan (with straight walls), the unit itself is not huge, water circulates
Very cool gadget
Master class from Steba / Caso in St. Petersburg (June 3, 2017)




Quote: Mandraik Ludmila
Well, I couldn't help but join someone else's Glory, Ilya Lazerson and I
It turns out that I also had the honor. Galya, thanks for the photo.
Mandraik Ludmila
Quote: lga
submersible sous vide Shteba
Yes, I also wanted such a thing, I have vacuum dispensers, but my multi does not give such a variety of set temperatures, and it is better to make fish 55 degrees, vegetables more than 80 degrees ...
Rick
Quote: Cirre
I won't show you how she licked her glove
Choyta? How Liza and Vika licked the frying pan with us, we showed FSE
Cirre
Quote: Rick
Choyta?
She promised only in a personal, but Nastena put it on display




lega Galya, clean the box
Irina F
Ahh !!!! I envy !!!! Great menu! Meet new gadgets !!!! Well .... LAZERSON !!!!!!
Cool !!!!
Thanks to Valery and the company))))
Mandraik Ludmila
Quote: Tricia
Buttercup Forceila in a beautiful dress and high heels
I didn’t force it, I was walking a platishka with shoes, otherwise in my village all pants and shoes without heels, because "we are girl-o-glasses"
Seven-year plan
Girls!!!! That's lovely!!!!
This is an event !!!!
What good fellows you are, that in spite of the weather you got out and went !!!!
With great interest I re-read and revised everything!
I will wait for delicious recipes !!!

Nastyush, why is Lazerson an iceberg on the table ??? ... is this a new way of cutting? ... intrigued! ...
Tricia
Quote: Cirre
Quote: Rick from Today at 10:38 pm
Choyta?
She promised only in a personal, but Nastena put it on display
Aaaaa! I screwed up, right? Remove the photo? But there seems to be nothing like that ...

Quote: Seven-year

Nastyush, why is this Lazerson iceberg on the table ??? ... is this a new way of cutting? ... intrigued! ...
Svetik And here is a method of cutting. I'll fill in the video on the Google disk and give links!
Rarerka
When a head of lettuce hits the table, the stump falls off by itself and the head of cabbage falls apart on leaves
julia_bb
Quote: Mandraik Lyudmila
There are a lot of impressions, everything was wonderful. The master class was conducted by Ilya Lazerson
Wow, cool! Congratulations, had a good time
Photos are great!
Masha Masinen posted information on the sous vide apparatus Steba SV50 in the topic about sous vide
Interesting thing))
strawberry
Girls, well done! Thanks for the pictures! I envy, I look forward to July!
Anna1957
So I got home. Now I will also post a few pictures.
First, general impressions. Stebovich is a very pleasant young man. For some reason I imagined him much older
Lazerson - also unexpectedly for me, turned out to be easy to communicate, even without showing off. Didn't load us with theory too much. It is clear that the lyrics were worked out and did not change depending on the audience, but for us the information was known and, I think, he caught it. Although, maybe I'm wrong. Watching a Master work is always a pleasure, and today's option was no exception.
And now a few pictures.
Master class from Steba / Caso in St. Petersburg (June 3, 2017)Master class from Steba / Caso in St. Petersburg (June 3, 2017) Master class from Steba / Caso in St. Petersburg (June 3, 2017) Master class from Steba / Caso in St. Petersburg (June 3, 2017) Master class from Steba / Caso in St. Petersburg (June 3, 2017)
They said that my fish is sad without mashed potatoes
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
I had to cheer her up:
Master class from Steba / Caso in St. Petersburg (June 3, 2017)

The fish was beyond praise. We ate in complete silence, Lazerson even got worried And finally, I could not resist

Master class from Steba / Caso in St. Petersburg (June 3, 2017)

I also grabbed a small jar of my sybcake and, before dessert (obviously sweet), invited everyone to try it, including Lazerson. I don't know if I liked it or just for the sake of decency, but he praised. Yes, I was very pleased to hear this from a recognized master.

lega
Quote: Cirre
I promised only in a personal
Come on, all the same already "sold", put in the total.
Cirre
Quote: lga

Come on, all the same already "sold", put in the total.

the sauce is so delicious

Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Anna1957
: lol: I hope no one had time to take a picture of me when I tasted cocoa the same way
galchonok
Yes, I am also delighted with everything I saw and everything I tried! Thanks to Valery for organizing and inviting, and Ilya Lazerson for a warm welcome and conducting a master class! Everything was top notch
and a great menu!
Few pictures

Galina Lga
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Ilya Lazerson fries sous vide chicken on the grill
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
the chicken is already in the salad
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
the final touch - grated parmesan
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
These adorable spices caught my attention
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Mashed potatoes prepared in Kenwood infused under foil and gaze Gali Cirre
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Ilya laying the fish sous-vid (he did it with gloves, since the fish was very delicate and airy)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
delicious creamy sauce on top
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
tasting
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Dessert-Lyudochka sprinkles it with powder
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
its tasting is very tasty with ice cream
Master class from Steba / Caso in St. Petersburg (June 3, 2017)


Cirre
Quote: Anna1957
cocoa tasted

wait, not all pictures have been posted yet
Mandraik Ludmila
Yes, many kissed and licked, for example, I tried the "fingers" sauce - it is also always tastier
zvezda
Well done girls !!!! Happy for all of you !! Thanks for the pictures
Mrs. Addams
(I will publish gradually and separately text and photos)

Many thanks to everyone for the time spent at the MK with pleasure and benefit: both to the organizers (special thanks to Valery for the exquisite opportunity for me to participate just yesterday) and the hospitable studio of I. Lazerson and the entire company of participants (it was very nice to meet and see everyone firsthand).Everyone is so wonderful!

Master class from Steba / Caso in St. Petersburg (June 3, 2017) Master class from Steba / Caso in St. Petersburg (June 3, 2017)

Much has already been described from MK, there are already a lot of photos - it's hard to find those that don't duplicate, but I'll try.
First, the Steba technique:
Master class from Steba / Caso in St. Petersburg (June 3, 2017) Master class from Steba / Caso in St. Petersburg (June 3, 2017) Master class from Steba / Caso in St. Petersburg (June 3, 2017) Master class from Steba / Caso in St. Petersburg (June 3, 2017)

...

Nita
Thanks for the photos and reports, very interesting! I will look forward to July)
Light-Lana
I sincerely thank Valery and Ilya for the great Master class! There were sooooo many photos until the moment the camera was discharged. Probably, I'll post everything ... And then you can remove the excess ...
So let's start:
Acquaintance with submersible Su Vid
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Boils eggs and vacuum-packed chicken breast
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Ilya talks about Su Wood
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
we listen carefully
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Ilya spices up wonderful, as we later understood, crackers for the Caesar salad
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Onions are stewed in white wine for later use in sauce
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
the potatoes are cooked for mashed potatoes, and on the cutting board lies a head of Iceberg broken in one fell swoop in the Lazerson method
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
fish broth is also cooked for the sauce
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Ilya is rubbing cheese, again for the sauce!
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Mayonnaise, cheese, garlic, brown sauce (forgot the name) are prepared for the Caesar sauce, anchovy is on top
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
two types of lettuce smashed and torn, spread over two bowls
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
the first assistant appeared in gloves
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Anya undertook to cut tomatoes
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Galya mixes salad with sauce
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
salad laid out in salad bowls
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
people are happy)))
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Anya chopped the tomatoes and is also happy
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
everything is in progress
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Ilya neatly cuts chicken breast for "Caesar"
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
The checkmark conjures over the salad (correctly, in Lazerson style, it is laid out ...
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Ilya brings chicken breasts to condition in the grill
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
tomatoes and breasts are laid on lettuce leaves
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
croutons are poured
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
on top - sliced ​​Parmesan cheese. Caesar salad is ready!
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
we treat ourselves to a salad
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
After a hearty salad, let's see what happened to the eggs, which were cooked for a very long time in Su Vide
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Let's start preparing the second course: salmon Su Vid with mashed potatoes and white sauce
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Ilya prepares a sauce from cream, fish broth, white wine, in which the onions are languishing (further it is necessary to clarify with the girls ...) and with dill
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Divine taste salmon spread on mashed potatoes on plates
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
that lonely piece is Handsome !!!
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Everyone is waiting for a tasty treat!
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Master class from Steba / Caso in St. Petersburg (June 3, 2017)
And then ... my fotik was discharged !!!

In general, everything went great! Fun, interesting, insanely delicious !!!
Many thanks to Valera and Ilya !!!
Anna1957
I remembered how Lga danced, laying the salad in a slide
But the grill, in my opinion, worsened the taste of the softest suvid breast, simplifying it and bringing it closer to the taste of the usual hard and dry. I immediately shared my impression with the girls, and they agreed.
And in all the initial photos with a glass I could not drink water in any way
SoNika
Thanks for the topic and master classes,: flowers: I will study. And then I, having both, will not make friends with the grill in any way. Svetlan, thanks for the advice
Mandraik Ludmila
Quote: Anna1957
grilling, in my opinion, worsened the taste of the softest suvid breast, simplifying it and bringing it closer to the taste of the usual hard and dry
I tried the breast after the sous vide, but before the grill, Anya is right, just the breast that was cooked is juicier and more tender than the processed after grilling. Still, sous vide gives a result that cannot be achieved in any other way.
Anna1957
Quote: Mandraik Lyudmila
Still, sous vide gives a result that cannot be achieved in any other way.
The best is the enemy of the good Or it was necessary to minimize the time on the grill. I don't use it, so I'm just guessing.
$ vetLana
Nastya, thanks for the video
Tick-tick, for educational work. I learned about the chocolate fondant from her. It was with this French dessert that Ilya surprised us

Chocolate fondant (fr. Fondant au chocolat - "melting chocolate") is a popular French dessert dish, a cake made from chocolate biscuit dough. Its peculiarity is a hard crunchy shell and a liquid core.

For the fondant, a biscuit dough is prepared with the addition of butter and a large amount of dark chocolate. The dough is poured into molds and baked in the oven.This dessert is considered difficult to prepare, since the fondant must be precisely aged in the oven so that the liquid core is preserved with a crispy crust on the outside.
==============
Nika, I'm here without a fork, but with Lazerson.

Master class from Steba / Caso in St. Petersburg (June 3, 2017)
Anna1957
Yes, by the way. I returned to Nastya's notes. Sooo surprised and pleased that Ilya offered those who do not have a Metro card, his own for the passage (we were afraid that more than 2 people would not pass mine). This is nonsense, it would seem, but a famous person immediately disposes to himself. One can feel in him a complete absence of pathos, ease of communication (I repeat once again), a lack of desire to take on functions that are not characteristic of the profession. I was at a master class by another chef, and he often moved on to near-scientific topics, and rather superficially, which, in the end, harmed the overall impression. Lazerson absolutely does not have this, which further increased my sympathy.
By the way, one more thing that I paid attention to: he did not just make us coffee in the coffee machine, but even brought it to the table when we sat down for dessert. At that moment, I even experienced some discomfort, honestly eating a famous chef - yes. But in the role of a waiter This is also in the common piggy bank.

Here I will not fall into him

... While there was an assistant in the background. And it was not difficult for us to come up for the ordered cup.
Light-Lana
Quote: Anna1957
Lazerson absolutely does not have this, which further increased my sympathy

Yes, I agree, Ilya is a wonderful person! So nice to talk to! And in cooking - just God!
$ vetLana
Anna1957, Anya, as if you described Ilya. Because of this, the atmosphere at the MC was light and very friendly. Ilya, I also thank you very much for the Metro card. I bought a silicone glove, very comfortable

By the way, I was sure that not Lazerson would be at the MK, but one of his assistants. I was pleasantly surprised that the master himself cooked.




Quote: Light-Lana
At that moment, I even experienced some discomfort, honestly eating a famous chef - yes. But in the role of a waiter This is also in the common piggy bank.
I was slightly shocked
And put away the dessert plates
Anna1957
To be honest, I also thought that they would just rent the room. Stebovich, thank you very much for the pleasure. Muscovites
And the quote about discomfort is mine
One more general impression: at first everyone was somewhat shackled, we didn't even know our own people personally. And for some reason it was awkward for me to open Lazerson. And then at some point this awkwardness completely evaporated, there was a complete feeling of pleasant communication in the old, established company.
SoNika
Svetlana, and Ilya is caring for you
Oh, girls, how I envy you, post a message when you are thinking again !!!!!! suddenly I will also have the opportunity to join!
What can you say about the Steba SV 50 sous vide?
$ vetLana
Quote: SoNika
Svetlana, and Ilya is caring for you
Nearly . He's going to get the salad croutons. To make it tasty and tasty for us.




Quote: SoNika
post a message when you're thinking again
Nika, July 1.
Light-Lana
For the second time in these two days, I am credited with something I did not say.
Kind of weird...

Yes! We were lucky with Lazerson! It was not in vain that we got there because of such cold weather, we got hail ...
Anna1957
Quote: Light-Lana
Kind of weird..
Not weird. It's just that before "quote selection" was on top, but now it has moved down. From old memory, and miss.
$ vetLana
Girls, I have a proposal: let's leave a collective gratitude from the Bread Maker on the Lazerson Culinary Studio website?
Nastena, will you write? Girls, I think, will agree that Nastya is a born orator and cards are in her hands.

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