Bozhana Katsarova is not just a mastership, she is an ambassador of good life, a bohemian by vocation. We shoot her outside the kitchen. Her image does not fit in the cliché chef with an apron around the waist. She is joking that there will be no kitchen in her dream home. In fact, there is a very clear image of the dream kitchen - "you press a knob and it appears from the wall. Everything is chrome and there are black and white tiles underneath. " Bozhana perceives food as a pleasure, art, and way of expressing herself. As she says that, her eyes are poured with tears.
In addition to emotions, Bozhana has devoted much time and effort to studying the culture of eating. "Food is the embodiment of our overall social development. The culture of nutrition is being cultivated and there is a great deal of elitism in it. "Strongly determined to change the attitude of" eating in a hurry, "she organizes events dedicated to good food and good spending. "The first event was widely disseminated and advertised, and the second I decided to leave it completely hidden from the human eyes. I even allowed myself not to write a menu. I wanted to adjust my watch and see for how long I would gather 100 people, "says Bozhana. Invite these 100 people to an industrial halls where they sprinkle white tablecloths and prepare a 5-course menu. Finally, an elderly woman particularly thanks her and compares her experience with a theatrical performance. "My goal is to feed the food alongside the fun - like going to a pleasant theater performance, listening to a nice concert, dancing to a wild party, spending two or three hours in total enjoyment." He notes that eating alone is actually 15-20 minutes from a visit to a restaurant, so the design and the atmosphere are very important - they have to shout "chic" and whisper "intimacy." Everyone who works in the restaurant should create a holiday for people's senses. For Bozhana, the perfect place is where, while serving food, you have already managed to fall in love with the atmosphere, with all the harmony of music, lighting, utensils. "Food should be the final touch in a really phenomenal journey." Here we interrupt it with a request to recommend restaurants that fit this description. He immediately lists a few places that no hedonist ought to miss:
Hotel de Goudfazant, Amsterdam
With its impressive 12,000 sq m area, industrial design and great cuisine, the place is definitely worthwhile entering the mandatory list of every foodie.
Very cozy place with your own spirit. The boss has indeed become an institution in Amsterdam, and he is about to open a third restaurant. The first is a slightly more mainstream concept. BREDA is more chic, the next will be bracerie.
Colonial House, Ibiza
A place to have a great meal after a wild party. Bozhana says she is not in a hurry to open her own restaurant. "I prefer this three-minute glory of the show to harden quickly as high-temperature sugar and to throw away the pan." He does not intend to run out for three minutes and plans a long way in the culinary industry.
THE NEW TRENDS
"If we divide food into epochs, we are closing an era that I can describe with the word fast," says Bozhana. People realized the "fast food" damage from this automation - ordering through our smartphone and getting the delivery within 30 minutes. The transition to another era is now taking place - the food that we eat, the food we eat. "Food should become one of the pillars of inner pleasure. There may be five bites, but each one takes you to another place. "The pilgrims of this philosophy are the so-called foodies - the people who travel specifically to try new tastes. Can food be both useful and tasty at the same time, is a question that Bozhana answers explicitly "yes". He immediately gives an example to the hot dog that is served in Massimo Botara's uterus, a collaboration with Gucci. "This hotdog is made with such manicure to every detail that it becomes an event," says Bozhana. Another example is the Chinese brick smoke sum. "Everything is cooked in steam and it is so delicious," says Bozhana, showing us the appliance in which I prepare - a steamer on several floors. This food is brilliant and is currently one of the world's trends - the new sushi.
We can listen to Bozhana talking about the philosophy and aesthetics of food for hours. She is a bold experimenter and visionary who does not conform to recipes and proportions. For her, food is art and freedom.