2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Culinary masterpieces were presented in the lobby of the emblematic Revenue Building in Ruse, which managed to tempt the connoisseurs of good cuisine.
The exposition of specialties was part of the ceremony of awarding the first in Ruse annual awards for tourism development, established by the Regional Union of Hotel and Restaurant Owners and the municipality.
The culinary exhibition was organized by the Branch Union of Hoteliers and Restaurateurs with the help of the Municipality of Ruse and 10 restaurants with 15-16 dishes were presented.
The awards were presented at the event in 16 categories, including for hotel, tour operator, restaurant, restaurant.
The culinary exhibition was evaluated by a special commission, which awarded the most beautiful and delicious dishes, and all delicacies were sold to charity in support of the Vocational School of Tourism in Ruse.
Representatives of restaurateurs in Bulgaria said that their business suffers most from the lack of young people who emigrate abroad en masse.
It is very difficult to recruit young staff, especially in the summer, when they need staff for seasonal employment.
At the culinary exhibition the greatest interest was aroused by the achievements of the master chefs from the restaurant "Opium", who won all the awards in their category.
They had relied on seafood prepared in the light of innovative world culinary trends. The seafood platter featured octopuses, shrimp, lobster and an amazing carrot fish cooked in terrine.
The chocolate fantasies of the team were especially elegantly presented - with a chessboard, a novel from the world classics, cigars and cognac, which are more and more often included in the culinary presentations.
The chocolate variations were made with tempered chocolate.
The traditional shepherd's salad was presented at the exhibition in a completely new form, as all the food components of the salad were separated separately, not mixed.
The observations of the chefs show that the Bulgarian is a traditionalist and rarely consumes dishes from the more modern cuisine, but on the other hand in recent years he has been eating healthier.
In February, the Regional Union of Hoteliers and Restaurateurs will organize a national championship with young chefs in Ruse, so that children's education can be accompanied by serious practice.
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