{"id":1064,"date":"2023-08-12T10:47:18","date_gmt":"2023-08-12T07:47:18","guid":{"rendered":"https:\/\/cosmindragomir.ro\/?p=1064"},"modified":"2023-08-12T10:47:19","modified_gmt":"2023-08-12T07:47:19","slug":"laurentiu-hairadin-strainii-stiu-de-femei-frumoase-hagi-si-sarmale-gastronomic-romania-este-intr-un-con-de-umbra","status":"publish","type":"post","link":"https:\/\/cosmindragomir.ro\/ro\/2023\/08\/12\/laurentiu-hairadin-strainii-stiu-de-femei-frumoase-hagi-si-sarmale-gastronomic-romania-este-intr-un-con-de-umbra\/","title":{"rendered":"Lauren\u021biu Hairadin: Str\u0103inii \u0219tiu de femei frumoase, Hagi \u0219i sarmale… gastronomic Rom\u00e2nia este \u00eentr-un con de umbr\u0103"},"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\u00a0Domeniul Bogdan<\/a>\u00a0\u0219i\u00a0Federa\u021bia Na\u021bional\u0103 a Degust\u0103torilor Autoriza\u021bi<\/a>, \u00a0m\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>\u00a0Ast\u0103zi, vi-l prezint pe Lauren\u021biu Hairadin pe care l-am descoperit anul trecut la Rual primul AproBistro<\/a> restaurant care a \u0219i primit un premiu pentru loca\u021bie recent deschis\u0103 la premiile GastroArt \u0219i Vinul.ro 2022. <\/strong><\/p>\n\n\n\n

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\u00ce<\/em>nceputurile:<\/em><\/strong><\/h2>\n\n\n\n

Am inceput ca ajutor de bucatar in 2006 in Ploiesti. Din 2007 mi-am facut ucenicia sub tutela fratelui meu mai mare proaspat intors din America (tot bucatar si el). El mi-a fost mentor si mi-a insuflat o atitudine corecta referitor de postul de lucru si respectul cu care trebuie sa tratezi lucrurile. Am de la el si o zicala: prost te inveti prost ramai. Dupa 4 ani in care am stat sub aripa lui am hotarat sa plec pe vase de croaziera unde am avut oportunitatea sa lucrez cu bucatari sefi de diferite nationalitati drept urmare am parcurs mai multe zone geografice din punct de vedere gastronomic. Prin Regatul Unit am lucrat in puburi,\u00a0 gastro-baruri si tapas bar. De la fiecare bucatar de calitate pe care l-am intalnit mi-am insusit viziunea si mentalitatile care mi se potrivesc mie pentru a le transpune pe viitor in proiectele pe care le construiesc.<\/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

Consider ca sunt la nivelul in care pot sa-mi conduc restaurantul din punct de vedere al calitatii produselor, executiei si produsul finit, pot concepe preparate fara reteta ghidandu-ma dupa compatibilitati, pot sa-mi mentin o echipa unita fara conflicte din interior, pot concepe evenimente din toata gama HoReCa. M-am specializat in global cuisine fiind suma experientelor locurilor pe unde am lucrat si a trainingurilor de specializare.<\/p>\n\n\n\n

Multe scoli de profil nu sunt actualizate cu noile norme<\/mark><\/h2>\n\n\n\n

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

In general progresul vine de-a lungul anilor, dar conteaza si oportunitatile. Totul are o baza pe care trebuie sa o stapanesti bine si abia apoi poti sa-ti pui amprenta in lume cu creatii personala.<\/p>\n\n\n

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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

Scoala este buna pentru ca iti face introducerea cu lucruri elementare pe care e bine sa le treci in revista inainte de a pasi intr-un mediu profesional de lucru. Cea mai buna practica este in toiul focului. Cele mai multe scoli de profil nu sunt actualizate cu noile norme in timp ce altele nu mi se pare ca predau materii pe care cursantii o pot aplica in restaurantele unde lucreaza.<\/p>\n\n\n\n

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

In prezent lucrez\u00a0 la Rual primul AproBistro,<\/a> iar in viitor daca cifra de afaceri este pozitiva m-ar incanta Rual tapas bar.<\/p>\n\n\n\n

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

Horeca abia si-a revenit din pandemie dar se confrunta cu un val de scumpiri care-i indeamna sa-si reevalueze business-planul. Nu stiu daca putem schimba ceva insa cred ca trebuie sa ne adaptam vremurilor.<\/p>\n\n\n\n

Ce stiau colegii din strainatate despre Romania?<\/em><\/strong><\/p>\n\n\n\n

Lumea stia despre Romania ca avem femei frumoase, ca l-am avut pe Hagi si ca sarmalele sunt bune. Din punct de vedere gastronomic Romania este intr-un con de umbra.<\/p>\n\n\n

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Identitatea gastronomic\u0103 ar trebui sa aibe chipul generatiei noi<\/mark><\/h2>\n\n\n\n

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

Cand am fost insarcinat cu staff meal-ul\u00a0 le gateam in fiecare zi o ciorba cu ce imi zicea frigiderul. Toata lumea o aprecia in special in zilele de iarna. Am fost invitat sa gatesc in Varsovia intr-un bistro un meniu romanesc in care le am servit: ciorba de burta, limba de vita cu sos de masline, ceafa de porc afumata cu urzici si ou prajit, papanasi.<\/p>\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

Identitatea gastronomica romaneasca ar trebui sa arate asa cum este acum originala veche dar cu tehnici noi. Ar trebui  sa aibe chipul generatiei noi care ne va duce in viitor. La timpuri noi oameni noi<\/p>\n\n\n\n

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

Le-as reprosa sa o lase mai moale cu bautura ca devin colerici si poate le dai o tigaie in cap.<\/p>\n\n\n\n

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

Aici nu pot raspunde pentru ca fiecare generatie a trait vremuri sociale diferite<\/p>\n\n\n\n

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

Prefer bucatarie cu gustul romanesc vechi dar transpus modern in farfurie.<\/p>\n\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

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

Restaurantul in care lucrez ma satisface vizual si arata cum mi-am dorit. Meniul este unul global cuisine cu accente asiatice, folosim multe fructe exotice precum ananas, lychee sau mango iar picantul este o nota distincta a casei<\/p>\n\n\n\n

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

Trendul mondial pe care il urmaresc este mancarea cu gust care sa iti satisfaca si creierul nu doar foamea.<\/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

C\u0103r\u021bi: Momofuku, Larousse Gastronomique<\/p>\n\n\n\n

Conturi :lucky cat, core, koch.des.jahres, \u00a0hide restaurant<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Varsta<\/strong>:35 ani<\/p>\n\n\n\n

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

facebook:<\/strong> laurentiu hairadin<\/a><\/p>\n\n\n\n

Instragam<\/strong> laurentiu. hairadin<\/a><\/p>\n\n\n\n

Tik tok:<\/strong> LosCarambates<\/p>\n\n\n\n

Hashtag<\/strong>: #cheflaurentiuhairadin<\/p>\n\n\n\n

www. hairadin. wix. com\/cheflaurentiu<\/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":1049,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68,1,27],"tags":[],"class_list":["post-1064","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefi","category-general","category-stiri"],"yoast_head":"\nLauren\u021biu Hairadin: Str\u0103inii \u0219tiu de femei frumoase, Hagi \u0219i sarmale... gastronomic Rom\u00e2nia este \u00eentr-un con de umbr\u0103 - 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=\"https:\/\/cosmindragomir.ro\/ro\/2023\/08\/12\/laurentiu-hairadin-strainii-stiu-de-femei-frumoase-hagi-si-sarmale-gastronomic-romania-este-intr-un-con-de-umbra\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lauren\u021biu Hairadin: Str\u0103inii \u0219tiu de femei frumoase, Hagi \u0219i sarmale... gastronomic Rom\u00e2nia este \u00eentr-un con de umbr\u0103 - 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. 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I-am c\u0103utat \u0219i am scris despre ei. 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