Restaurant 'Steakhouse Meat & Wine', Odessa Based in 1998

To correctly hold knife in the hand, to open the nuances of the product dressing the regular guest can learn by attending the seminars, master-classes, culinary classes and schools, organized by the restaurants and based on the restaurants. Studying at the catering establishments, are brightening up their spare time adults among with children. So what goals are making prior to themselves restaurateurs, by opening the culinary classes or schools? To answer this question we’ve had the discussion with the managers of culinary schools of Ukraine. 

 

At the culinary schools, like in the ordinary ones they’re cultivating the «bright, kind, eternal», just with the culinary trend. There from the young age people are taught to handle the products and how to use the kitchen equipment, how to feel the harmony of taste and make your fantasies come true. In a word, here are growing the gourmets, and its possible that future employers.  

It seems to be that parents could give such education at home, in same time cooking dinner and to give consideration to the child. But on the one hand, to realize this does not let busy life and on the other- understanding the importance of proper education, parents include to the progress of their children a lot of money. These two factors restaurateurs are using in their interest. Education process and the attention, which is given in this case to the young generation, among with the economic profit from the visiting the restaurant become the competitive advantage.

 

Saying about culinary schools is impossible to miss telling about the culture of eating, especially about it’s today status.

Ukraine is just 18 years old. Under the word «culture» all these years is meant the duet of Bilan with Pluschenko at the Eurovision or the prints and posters with the parodies to the Daly. I suggest returning, and in truth to go forward and to examine the word «culture», first of all, at context of those we’re eating. We are, and especially our children. Exactly with the point of widening of the view to the word «culture» our company made the culinary schools for the adults and the children. What about the educational and cooking culture: from two hundred of cooks, who have graduated from the local colleges last year, whole two hundred, are able to make the «suchi by the Ukrainian way». The ordinary mashed potatoes, though can cook not every tenth. If to be compared to the developed countries, in Italy the pizzeria waiter by the level of competence can spot some of the local restaurateurs. The culture of food takes the huge place in the lives of Italians, — says Savely Libkin, restaurateur, co-owner of the restaurant company «Resta», Odessa.

 

The gastronomy classes for adults are characterized by the system access to the culinary. The lovers of the esthetical and useful eating and those who wants independently attend to the refinements of the culinary and give positive impression about cooks, enhance the prestige of this profession. This brings grist to those who’re trying to solve eternal employer’s problem of the absence the specialists on the kitchen.

 

Savely Libkin thinks that demand creates supply:

— The reasons of the popularity are directly connected to our culture. And directly with wish about renew this culture. Sadly, many of us can’t cook because it was nobody who would teach and when to be taught. In cause the feminization women are cooking less as well. This is how comes the demand not just fit the wish of filling the stomach, but also for the tasty and nice looking food. So this demand is fulfilled with the cooking schools here and abroad.

 

Also is understandable the relevance of the separated master-classes for the growing the culture level of the visitors. But the school like the quality different project is different by the systematic of education, professional approach. The classes are not just developing the cooking skills, but also give the understanding of the specialties of different food products. And the process of it’s cooking — this is how comes the full knowledge, why really «we came here today». This is why the particular competitors Meat&Wine the developer of school doesn’t see. 

 

— The cooking school Meat&Wine (based on the restaurant Steakhouse. Meat & Wine) is working from 2008 year. And from May 2009 — children cooking school Milk&Cheese in the restaurant «Dacha». After we have been opened, some more companies followed us, but about the business rivals I have just good information. The other I don’t know. 

 

School in Odessa is positioning goals to teach cooking the regular guests of the restaurants. 

Savely Libkin says: 

— Two years ago, while opening the school, we followed the wish to share the one what we know and can do with those who is interested to know and to be able to do. The goal — is to teach tasty and beautifully cook; and urgency? It’s beyond doubt. 

We’ve opened the cooking school which gives to guests a lot of emotions. Our schools are approached like to adult like to children auditory. The classes of cooking school are headed apart, of course. Gender difference in children auditory is impossible. Speaking about the adult school, there is an approximate equality of the sexes. Social status as future chefs, we are not interested. Leading chefs network (Andrey Velichko and Oksana Perkina) think through the future separate but related studies. 

 

— At the role of the teachers of our culinary schools are the chefs of restaurants belonging to the corporation. Part of ourselves you can convey through music, through painting, through food, through any art form, and what it will be — not so important. Important is how it will be. 

 

I hope that the lessons in which we put our hearts, guests really will experience. Each lesson is unique. Training can start with any lesson, preferably from the first. The training program is designed for the year. Duration of the school Meat & Wine is more than two hours, because one must not only prepare but also tasteful without hurrying, to eat — says co-owner of restaurant company «Resta». 

 

Describing the features of training, Savely Libkin divided as being recruited students, where and how honed or acquired culinary skills: 

— All students in our school have the opportunity to not only see the restaurant kitchen in action, and put on the form, to work side by side with the chef and his team. At these classes everyone can learn culinary techniques or improve their skills, get acquainted with local food, drinks and a real restaurant food. To each lesson come more than twenty people. If more then thirty people want to come to lesson, we’re making the supplementary classes. 

The lessons of the Meat & Wine School are held at the restaurant «Steakhouse. Meat & Wine»: at the kitchen, around the grill, at the butcher shop and in the Wine Room of the restaurant. Also we’re organizing the outside lessons for the students at the greenhouses and the wineries. 

 

The relevance of the culinary schools is obvious: the country needs gourmets and professionals. For the founders of the culinary schools, besides the main factor — the economic benefits are important, such as extra promotion, quality develop their own professionals, work with a client base, improving the image of institution, creating a positive image of professional chefs, culinary and educational activities. 

 

Existing schools, based on the restaurants can not really be named schools. Any state standard for graduation is not available, but it is possible to be sure that the knowledge obtained in school pupils will be enough to continue their studies with enthusiasm in the local specialized schools, as well as abroad. But restaurateurs can count on that visit their facilities grateful students will be with great pleasure. 

 

Elena Kolesnik, Elena Kuznetsova