{"id":1121,"date":"2023-08-29T09:01:25","date_gmt":"2023-08-29T06:01:25","guid":{"rendered":"https:\/\/cosmindragomir.ro\/?p=1121"},"modified":"2023-08-29T10:10:39","modified_gmt":"2023-08-29T07:10:39","slug":"bogdan-vavrita-despre-bucataria-veche-romaneasca-o-mananc-oricand-cu-placere-de-gatit-never-ever-again-nu-i-de-mine","status":"publish","type":"post","link":"http:\/\/cosmindragomir.ro\/ro\/2023\/08\/29\/bogdan-vavrita-despre-bucataria-veche-romaneasca-o-mananc-oricand-cu-placere-de-gatit-never-ever-again-nu-i-de-mine\/","title":{"rendered":"Bogdan Vavri\u021ba despre buc\u0103t\u0103ria veche rom\u00e2neasc\u0103: \u201co m\u0103n\u00e2nc oric\u00e2nd cu pl\u0103cere, de g\u0103tit \u2013 never ever again; nu-i de mine\u201d"},"content":{"rendered":"\n

\u00cen urm\u0103 cu mai mult de zece ani, pe c\u00e2nd la televizor vedeai doar o m\u00e2n\u0103 de chefi mi-am dat seam\u0103 c\u0103 \u00een \u021bar\u0103 sunt mii \u0219i c\u0103, unii dintre ei sunt foarte buni dar nu au parte de promovare. I-am c\u0103utat \u0219i am scris despre ei. Cu mul\u021bi am r\u0103mas prieten, cu unii chiar la cataram\u0103. Acum, prin aceast\u0103 ini\u021biativ\u0103 sus\u021binut\u0103 de Domeniul Bogdan<\/a> \u0219i Federa\u021bia Na\u021bional\u0103 a Degust\u0103torilor Autoriza\u021bi<\/a>,  m\u0103 \u00eentorc cumva la \u00eenceputuri \u0219i \u00eencerc s\u0103 promovezi o nou\u0103 genera\u021bie de chefi cu poten\u021bial sau care deja performeaz\u0103. Sunt chefi ast\u0103zi, dar mul\u021bi dintre ei or s\u0103 fie marii chefi de m\u00e2ine<\/strong>. Azi Bogdan Vavri\u021ba din m\u00e2na c\u0103ruia am m\u00e2ncat de c\u00e2teva ori \u00een ultimii ani \u0219i care face cea mai bun\u0103 salat\u0103 de vinete gustat\u0103 de mine<\/strong>. <\/p>\n\n\n

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C\u00e2nd \u0219i cum ai \u00eenceput, pe unde ai lucrat (\u00een special locurile importante) \u0219i chefii de la care ai \u00eenv\u0103\u021bat.<\/em><\/strong><\/p>\n\n\n\n

   Am inceput la 18 ani ca sa nu ma duc vara la tara la parinti si sa fac agricultura si sa raman la Cluj, sa fac niste bani si sa ii beau cu baietii pe perioada vacantei (atat s-a putut). Unul din colegii de apartament care  lucra in domeniu, a zis ca stie pe cineva care cauta ajutori in bucatarie pe vara a\u0219a c\u0103 am mers la un interviu si am inceput a doua zi… a fost love at first sight…<\/p>\n\n\n\n

   In perioada studentiei am avut destul de multe job-uri de scurta durata, dupa care am plecat la Bucuresti (Grupul Stadio si Joseph by Joseph Hadad).<\/p>\n\n\n

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   Am aplicat beat la un job pentru Brasserie Blanc si am plecat dupa dou\u0103 s\u0103pt\u0103m\u00e2ni \u00een Anglia. Acolo am reusit sa lucrez si sa invat cativa ani in unele din cele mai bune restaurante din lume: Sosharu (Jason\u2019s Atherton Social Group) cu Alex Craciun head chef, Story -1 michelin (now 2) & 5 aa rossetes, Dinner by Heston Blumenthal 2 michelin,5 aa rosettes (38 in top 50 best at that time), dupa care multa munca de freelancing alaturi de Alex Craciun si pe cont propriu: evenimente pentru familia regala a Arabiei Saudite, Crazy Beach, Nomad – Aarbella etc.<\/p>\n\n\n

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La ce nivel e\u0219ti acum? \u00cen ce te-ai specializat?<\/em><\/strong><\/p>\n\n\n\n

    E o intrebare… cumva de interviu gen Chefi la cu\u021bite. Nivelul la care performez ar trebui sa fie dat de rewiews-urile clientilor si recomandarile colaboratorilor (owneri de restaurante, manageri, parteneri etc.)<\/p>\n\n\n\n

Am gatit in destul de multe restaurante cu specific diferit, bucataria moderna e intr-o continua adaptare si schimbare, mai ales cand muncesti ca freelacer & consultant trebuie sa stapanesti o paleta destul de clara de tehnici, gusturi, influente… am facut si sashimi, am deschis si restaurant mediteranean, in Romania stii si tu care specific merge: cel international \ud83d\ude42<\/p>\n\n\n\n

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Cum se avanseaz\u0103 \u00een buc\u0103t\u0103rie, cam c\u00e2t timp \u00ee\u021bi ia ca s\u0103 treci de la un nivel la altul?<\/em><\/strong><\/p>\n\n\n\n

    E o singura cale sigura si batatorita spre avansare (si asta nu doar in bucatarie, in orice meserie)… daca te respecti pe tine, meseria si vrei sa continui sa faci ceea ce faci for ever: munca, munca,munca, studiu, munca, munca. Din experienta mea, doar cei perseverenti in munca lor au reusit sa progreseze cu adevarat<\/p>\n\n\n\n

    Nu exista un timp prestabilit si nu exista o formula magica sa treci de la un nivel la altul… daca maine o sa fii mai pregatit ca azi, o sa ai papucii mai curati ca ieri, daca o sa fii la timp zi de zi, deja esti cu un pas in fata. Sunt unii care dobandesc repede anumite skill-uri, sunt unii care invata mai repede teoria, sunt persoane care lucreaza 20 de ani pentru a stapani un singur craft la perfectie si ajung maestrii in asta. Trebuie definit mai bine ce inseamna de la un nivel la altul, cred ca e o discutie care necesita mult mai multa aprofundare, e usor sa cadem in capcana asta a vitezei…<\/p>\n\n\n\n

C\u00e2t\u0103 \u0219coal\u0103\/ c\u00e2t\u0103 practic\u0103. Ce nu o s\u0103 \u00eenve\u021bi niciodat\u0103 la \u0219coal\u0103\/cursuri. La ce te ajut\u0103 \u0219coala?<\/em><\/strong><\/p>\n\n\n\n

    Pfuuu, inca un subiect la care se pot scrie romane !! (mai bine stam jos la niste pahare pana terminam discutia) cata scoala\/practica ? Asta depinde ce inveti in scoala si mai important, ce faci la practica… daca in alea 3 luni impuse de scoala, doar cureti cartofi si panetezi snitele, probabil ai nevoie de muuult mai multa practica sa iesi cu ceva cunostinte utile de acolo (dar aici, din nou, totul \u021bine si de atitudinea ta la practica \u0219i de cat or sa fie oamenii aia dispusi sa iti arate daca atitudinea ta e delasatoare). La Dinner, era o schema clara pentru stagiari… aveau un num\u0103r clar de ore dedicat fiecarei sectii (inclusiv zi cu omul de la aprovizionare… ca de acolo porneste totul) dupa care erau pusi la masa si li se oferea un lunch de 4-5 feluri de mancare, sa inteleaga pentru ce au muncit si cum arata la final munca lor… deci cred ca ar trebui un pic umblat la ideea si structura asta de \u201epractica\u201d<\/p>\n\n\n\n

   N-o sa inveti niciodata la scoala cum e sa fii disperat in service (ahahah),si sa trebuiasca sa iei 20 de decizii pe secunda, n-o sa inveti ce inseamna camaraderia din bucatarie sau structura ei militara, n-o sa inveti cat de sfanta e berea dupa un service de 200 de pers intr-o vineri seara sau cat de rau doare sa fii tu cel care ai stricat totul, n-o sa inveti ca dupa 16 ore de munca trebuie sa cureti luna si bec bucataria, n-ai cum sa inveti cu adevarat sa stapanesti skill-urile sau informatiile invatate in carti\/scoala, n-ai cum sa ajungi sa iubesti si sa respecti cu adevarat meseria pana nu incepi sa practici!<\/p>\n\n\n\n

    Scoala in orice forma a ei (carti, cursuri, stagii sau chiar dac\u0103 e\u0219ti autodidact) ajuta sa pricepi bazele, sa intelegi informatia primara, sa deprinzi tehnicile de baza, clasicecare sunt extrem de importante.<\/p>\n\n\n

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Unde lucrezi sau ce faci \u00een prezent + planuri de viitor?<\/em><\/strong><\/p>\n\n\n\n

    Momentan sunt stabilit in Cluj-Napoca, activez ca freelancer cat si impreun\u0103 cu Alex Craciun, din cand in cand, pentru diferite proiecte de consultanta\/openings<\/p>\n\n\n\n

    Planuri de viitor…. fuck knows (ahaha) is multe in capul meu, se schimba constant. Stiu doar ca as vrea sa gasesc\/creez un loc unde sa stiu ca pot ajunge sa realizez un mediu si o echipa cu care sa fiu mandru si bucuros de fiecare farfurie scoasa din bucatarie. Cred ca vreau sa incerc cateva proiecte solo in viitorul foarte apropiat, poate niste take-overs unde sa necesite mai mult sa gatesc doar eu.<\/p>\n\n\n\n

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Cum vezi tu starea HoReCa \u00een Rom\u00e2nia \u00een 2023. Ce ar trebui s\u0103 schimb\u0103m?<\/em><\/strong><\/p>\n\n\n\n

    Ca un caine care alearga in cerc dupa propria coada…. un nesfarsit cerc vicios<\/p>\n\n\n\n

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Te-ai \u00eentors \u00een Rom\u00e2nia. De ce?<\/em><\/strong><\/p>\n\n\n\n

    M-am intors ca ajunsesem la un burn-out, nu mai suportam vremea din Londra, viata de acolo, etc. De ce am ramas? fuck knows… probabil comfortul casei,viata personala<\/p>\n\n\n\n

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Ce \u0219tiau colegii t\u0103i din str\u0103in\u0103tate despre Rom\u00e2nia. Ce \u0219tiau despre rom\u00e2ni? Ce \u0219tiau despre gastronomia rom\u00e2neasc\u0103?<\/em><\/strong><\/p>\n\n\n\n

    Din experienta mea in UK, in restaurantele unde am lucrat, nu cred ca se stiau foarte multe despre Romania, in afara de natura si munti. Aveam destui colegi englezi care veneau in Apuseni in drumetii, despre romani , ca despre polonezi, unguri, bulgari, etc… c\u0103 in mare parte sunt oameni seriosi, muncitori, veniti dintr-o tara mai saraca, sa obtina un trai mai bun. Dar rareori vazuti ca top of the game (MVP), avand in vedere ca munceam , cu multi francezi, italieni,spanioli, tari cu o gastronimii mai cunoscute\/dezvoltate…(si sa fim seriosi, pe buna dreptate sunt multi romani care doar atat vor: sa care pianu, nu sa cante la el) Despre gastronomia romaneasca, sincer, eu n-am auzit prea multe vesti cat am fost plecat pe-afara.<\/p>\n\n\n

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Ai g\u0103tit m\u00e2ncare rom\u00e2neasc\u0103 \u00een afara \u021b\u0103rii? \u00cen ce context \u0219i ce feedback ai avut?<\/em><\/strong><\/p>\n\n\n\n

    Da, am gatit, la Dinner. In ultima zi, nu faceai service, faceai mancare de staff pt toata bucataria\/front of the house… si am gatit de cateva ori pentru colegi in zilele libere, am convietuit cu persoane din Chile, Brazilia, UK, era un fel de schimb cultural, mai mult decat un simplu act de a oferi hrana.<\/p>\n\n\n\n

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Cum crezi c\u0103 ar trebui s\u0103 arate identitatea gastronomic\u0103 rom\u00e2neasc\u0103?<\/em><\/strong><\/p>\n\n\n\n

    Aici cred ca tu esti mai in masura sa ne dai directive si idei… treaba noastra ca bucatari e sa punem cat mai mult in valoare ce avem in jurul nostru, sa ne raportam si noi pe cat posibil la localitate, sezonalitate, si de ce nu autenticitate, producand in acelasi timp mancare noua, moderna, usor de inteles si adoptat de persoanele care frecventeaza in mod real si constant restaurantele patriei (sic!)<\/p>\n\n\n\n

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Ce ai repro\u0219a buc\u0103tarilor mai \u00een v\u00e2rst\u0103 cu care ai lucrat?<\/em><\/strong><\/p>\n\n\n\n

   N-am nimic sa le reprosez… poate doar mie, fiecare face cat il duce capu\u2019<\/p>\n\n\n

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\u021ai-ai dep\u0103\u0219it profesorii? <\/em><\/strong><\/p>\n\n\n\n

    Oricat mi-ar placea sa creez polemica si glume printre dinti cu: du-te in @#$% ( i really do…. i really like to do stupid jokes) nu o sa raspund la aceasta intrebare. Vreau sa ma gandesc la cei pe care oricat as munci, oricat as evolua, cumva is tot un pas sau doi in fata…. i really like to look up to this kind of people (conteaza enorm sa ai mentor\/mentori adevarati in meseria asta)<\/p>\n\n\n\n

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Ce preferi: buc\u0103t\u0103rie rom\u00e2neasc\u0103 veche\/ca la bunica sau modernizat\u0103<\/em><\/strong>?<\/p>\n\n\n\n

   Sa mananc, oricand cu drag si pofta, bucataria romaneasca veche… sa o gatesc never ever forever….nu-i de mine si punct.<\/p>\n\n\n\n

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Cum ar ar\u0103ta restaurantul t\u0103u? Dar meniul ?<\/em><\/strong><\/p>\n\n\n\n

   Desi probabil perfect nesustenabil din punct de vedere financiar, ceva mic 30-40 de locuri. Meniul (hmmm) greu de zis acum. \u0218tiu doar ca as vrea o mancare care sa fie usor de inteles, sa mearga in ideea de comfort food, dar in acelasi timp un pic mai mult decat vede ochiul (acel easy not easy. De exemplu Fallow din Londra e inspirational pt mine: michelin background chefs & fucking simple delicious food.<\/p>\n\n\n

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Ce trenduri mondiale actuale urm\u0103re\u0219ti\/care sunt pe placul t\u0103u?<\/em><\/strong><\/p>\n\n\n\n

   Don\u2019t know; incerc sa tin ochii deschisi cat se poate de mult in orice directie<\/p>\n\n\n\n

Ce conturi urm\u0103re\u0219ti (all social media); ce c\u0103r\u021bi recomanzi; ce hastaguri folose\u0219ti<\/em><\/strong>?<\/p>\n\n\n\n

    Nush… de la majoritatea rest\/chefilor din top 5 best, la tot felul de restaurante de coltul blocului, care au o idee si directie clara asupra a ceea ce fac… orice poate fi inspirational<\/p>\n\n\n\n

   On food and cooking , the science and lore of the kitchen – Harold McGee( asta e biblie, nu e carte de rand)<\/p>\n\n\n\n

   Gastrophysics -Charles Spence \u2013 alta biblie<\/p>\n\n\n\n

   Kitchen mysteries \u2013 Herve This<\/p>\n\n\n\n

   Borago – Rodolfo Guzman – daca tot facem reclama si la unu din astia grei, asta chiar are o abordare foarte diferita asupra unor tehnici aplicate, ultra-sezonalitate si localism etc<\/p>\n\n\n\n

   Secret service \u2013 Fred Siriex ( ceva si pentru front of the house) si nu numai. N-ar strica sa o citeasc\u0103  orice crasmar inainte sa isi deschida birt ????????<\/p>\n\n\n\n

Despre<\/strong>:<\/p>\n\n\n\n

V\u00e2rst\u0103: 34 ani<\/p>\n\n\n\n

Conturi de social media: <\/strong><\/p>\n\n\n\n

https:\/\/www.facebook.com\/bogdan.vavrita<\/a><\/p>\n\n\n\n

https:\/\/instagram.com\/vavritabogdan1?igshid=MjEwN2IyYWYwYw==<\/a>   (il folosesc doar sa urmaresc restaurante si chefi)<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00cen urm\u0103 cu mai mult de zece ani, pe c\u00e2nd la televizor vedeai doar o m\u00e2n\u0103 de chefi mi-am dat seam\u0103 c\u0103 \u00een \u021bar\u0103 sunt mii \u0219i c\u0103, unii dintre ei sunt foarte buni dar nu au parte de promovare. I-am c\u0103utat \u0219i am scris despre ei. Cu mul\u021bi am r\u0103mas prieten, cu unii chiar […]<\/p>\n","protected":false},"author":2,"featured_media":1105,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68,1],"tags":[],"class_list":["post-1121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefi","category-general"],"yoast_head":"\nBogdan Vavri\u021ba despre buc\u0103t\u0103ria veche rom\u00e2neasc\u0103: \u201co m\u0103n\u00e2nc oric\u00e2nd cu pl\u0103cere, de g\u0103tit \u2013 never ever again; nu-i de mine\u201d - Cosmin Dragomir<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/cosmindragomir.ro\/ro\/2023\/08\/29\/bogdan-vavrita-despre-bucataria-veche-romaneasca-o-mananc-oricand-cu-placere-de-gatit-never-ever-again-nu-i-de-mine\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bogdan Vavri\u021ba despre buc\u0103t\u0103ria veche rom\u00e2neasc\u0103: \u201co m\u0103n\u00e2nc oric\u00e2nd cu pl\u0103cere, de g\u0103tit \u2013 never ever again; nu-i de mine\u201d - Cosmin Dragomir\" \/>\n<meta property=\"og:description\" content=\"\u00cen urm\u0103 cu mai mult de zece ani, pe c\u00e2nd la televizor vedeai doar o m\u00e2n\u0103 de chefi mi-am dat seam\u0103 c\u0103 \u00een \u021bar\u0103 sunt mii \u0219i c\u0103, unii dintre ei sunt foarte buni dar nu au parte de promovare. I-am c\u0103utat \u0219i am scris despre ei. 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