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Download "Битва шефов. 5 выпуск // Ивлев VS Агзамов"

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Video tags

константин ивлев
ренат агзамов
адская кухня
кондитер
кондитер 4 сезон
битва шефов смотреть
битва шефов пятница
телеканал пятница
МастерШеф
Еда живая и мертвая
Поедем Поедим
Про100кухня
Наш потреб надзор
Моя свекровь монстр
Немножко разведены
Беременна в 16
Полярный
Жуки
Импровизация
Битва экстрасенсов
Форд Боярд
Полицейский с Рублевки
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00:00:04
patient master Konstantin Ivlev is
00:00:07
a great culinary sin and His Majesty the
00:00:11
king of cakes Renat Agzamov
00:00:13
gastronomic bad will again show
00:00:17
that weaklings have no place in the kitchen
00:00:20
what kind of maggots did you bring us handsome
00:00:24
handsome
00:00:26
among thousands of professional and
00:00:29
self-taught amateur chefs two great chefs
00:00:33
will conduct the most severe selection today here
00:00:37
why yell at Ufa like that
00:00:41
and I will find someone who is capable of preparing a
00:00:44
truly national masterpiece of
00:00:48
your models today I will punish
00:00:52
the most exciting and merciless
00:00:56
culinary battle only one will win
00:00:59
brings your
00:01:04
[music]
00:01:16
[applause]
00:01:20
we are glad to welcome each of you to the
00:01:24
battle of the chef
00:01:26
[applause]
00:01:29
welcome to our gastronomic
00:01:32
world
00:01:34
[music]
00:01:36
and why aren’t the best cooks in this 100 the
00:01:40
most self-taught ones
00:01:47
[music] [
00:01:48
applause]
00:01:50
prepare us your signature dishes, you
00:01:55
will be beaten
00:01:58
[applause]
00:02:01
culinary warriors of the side and glad to
00:02:03
welcome you in our kitchen,
00:02:05
remember there are exactly 6 places on the team for each chef,
00:02:12
let's make sure that at the
00:02:14
tasting our chefs simply cry with
00:02:17
pleasure,
00:02:19
may the taste be with you, this is my time
00:02:22
spent preparing for the tasting, the
00:02:26
participants are given half an hour, let's see
00:02:30
which of them will not have time during this time only
00:02:33
prepare your signature dish,
00:02:35
but will also be able to beautifully arrange its presentation
00:02:38
for this, in our kitchen there is absolutely
00:02:42
everything,
00:02:46
you had just one step, I hope you are from
00:02:50
cooking here to the fullest, well, let’s see, we’ll
00:02:54
touch it, he’ll try it, he’s
00:03:01
a professional, he’s come to sell by his gait,
00:03:04
look, you can immediately see how the receipt they walk around the kitchen
00:03:06
professionally, hello
00:03:07
gentlemen, my name is Andrey, I’m 30 years old, there
00:03:09
are cities in Vladivostok, I want to get into
00:03:12
Konstantin’s team and to the left and I will prove
00:03:14
that he is not the only king, there are still
00:03:16
people who can cook and know how to
00:03:19
do it, the chef is not the same by
00:03:23
Stroganov who are you cooking there are no
00:03:25
champignons there, handsome, and I thought that he
00:03:27
kept eating forever, there will be no meat there, there
00:03:30
are hangers, I respect them more, you
00:03:32
decided to surpass
00:03:33
Konstantin’s recipe and we naturally
00:03:35
repeat the young ones, I don’t have to do it
00:03:38
[music]
00:03:44
meat won’t inspire me, I’ll tell you honestly,
00:03:48
here’s the puree
00:03:49
done just perfect thank you I
00:03:52
will tell you yes I am also telling you yes but
00:03:56
remember one thing in my team
00:03:59
I give people the opportunity to open up in
00:04:01
that team there is a crown where the main king
00:04:04
must listen to him I count to three big guys I
00:04:09
have to make a decision friction I count to
00:04:11
three 2
00:04:13
think simply and decide with my soul with all
00:04:15
respect, I was originally going to people
00:04:18
correctly because we do things, a
00:04:21
handsome person, a bunch of just wished
00:04:24
the slave victory, I wish you a good performance,
00:04:27
I will tell yours
00:04:29
that you wished us victory, please
00:04:31
speak to the spinal cord, I can feel the blonde,
00:04:35
well, let me pass theory dear guys, a
00:04:41
professional is coming
00:04:49
[applause]
00:04:55
let your roosters not let you down
00:04:59
I battled Victoria St. Petersburg this is 55
00:05:03
berry again
00:05:04
yes thank you very nice went to
00:05:07
kiss and left hug Agzamov
00:05:10
get a prize and go to a paradise island I
00:05:16
love homemade food tail he immediately I
00:05:21
love big ones table and ate suggested the
00:05:24
birthdays of Minin and others, it’s easier to raise
00:05:32
and responded immediately to the peak of the huge
00:05:34
makukha, you know, gvina didn’t come there
00:05:36
almost guys, I’m already an adult girl,
00:05:38
so please tell me there are different
00:05:46
fillings here, yes, that’s where the white dan chicken is,
00:05:49
yessss, there are two peppers with the same minced meat
00:05:52
when
00:05:54
and beef what is this scattered
00:05:58
cabbage on which they lie and also like Santa
00:06:04
you know that this is a chicken cheese from us a
00:06:08
little bit from the end of the 1st row of cheese on a
00:06:13
grater or with a knife from the lake terochka the
00:06:15
content of the day is so astray and that very
00:06:20
rare moment of coming out of the bone
00:06:23
enjoying the participant’s dish radar on
00:06:28
Victoria it will be a great happiness for me
00:06:34
to have such a member in my team and
00:06:37
remember in my team you will be able to
00:06:39
reveal yourself to the maximum
00:06:41
Victoria I won’t believe it but I saw that you have
00:06:47
culinary talent uri means lowlands coffee
00:06:50
channel your energy in the right direction then it’s
00:06:54
to me then I’ll tell you I’ll say very
00:06:57
simply welcome to me and now she chooses
00:07:10
victory-victory
00:07:12
Victoria victory Victoria with all her
00:07:15
hee hee ha ha I’m a housewife and
00:07:18
her peppers were unreal
00:07:20
maybe she doesn’t know what
00:07:21
foie gras is but I’m sure she can make a
00:07:24
good one quality delicious food and
00:07:26
I believe
00:07:29
oh oh oh oh oh hi my name is Maria I
00:07:34
prepared for you
00:07:35
cod baked in coconut sauce with
00:07:39
broccoli and cherry tomatoes with Asian
00:07:42
legs hi everyone my name is Pavel
00:07:43
Glukhov can I just be Pasha I’m from Moscow what
00:07:47
and asparagus beef and got worried and
00:07:51
excuse me, well, somehow it happened, of course
00:07:54
I can do better, I
00:07:56
assure you my name is Artyom, I’m 24 years old and I
00:08:00
came here to tear
00:08:01
everyone up, what kind of maggots did you
00:08:04
bring us, this beetroot risotto with
00:08:07
balsamic and thyme, this Daria from the
00:08:11
city of St. Petersburg came to the project
00:08:12
to prove that an ordinary housewife
00:08:14
can beat any chef this is bruschetta
00:08:17
with cream cheese with pear and
00:08:21
Dorblu cheese another bruschetta with sun-dried
00:08:24
tomatoes
00:08:25
rabbit liver pate rabbit roles
00:08:28
as roles she caught before
00:08:41
we
00:08:47
Luda good thank you very much I
00:08:50
like the taste of coconut but not in combination with
00:08:53
fish I say no I liked the dish,
00:08:57
but I’m afraid that you won’t be able to be
00:09:01
on my team to fight or you can, it
00:09:03
seems to you that everything seems like you’re a fighter, in fact,
00:09:06
I’m still a fighter inside, seriously, I’m just a
00:09:09
tank of good things, I’ll tell you, yes,
00:09:16
accept this talent, Pavel, just
00:09:19
you peers
00:09:21
tunnel video chat and cook deliciously I
00:09:25
can say one thing you repeat uncle
00:09:28
pig
00:09:29
in the end no paul this is not an edible dish
00:09:36
I also say no definitely fresh
00:09:40
someone else pavel give time to others from well
00:09:45
thank you to the taste this dish is interesting
00:09:50
artem I was pleased to see
00:09:52
part of your team spears duma you
00:09:55
don’t mind I’m cooking now no but great
00:09:57
artyom handsome bars it’s very difficult to
00:10:01
surprise very difficult so I’m
00:10:04
telling you no it’s
00:10:05
accepted you know I pay a lot of attention to the smell smell I
00:10:15
smell bread and butter here in the smell I
00:10:18
heard rancid butter
00:10:20
Daria I’m telling you definitely no
00:10:23
thank you for participating we’re looking forward to next
00:10:26
season [music]
00:10:31
where are you our new promising narrowed
00:10:37
heavy foresaw showed which dish wow
00:10:40
everyone hello and vitalik with water
00:10:43
tim burke I want the rope team
00:10:46
because the first chef and I think that with
00:10:49
any sol
00:10:51
pastry chef
00:10:52
housewife war ii black
00:10:55
of course trifon and cleaner I was a section what do
00:11:00
you do in life I’m like
00:11:04
[music]
00:11:06
it’s true that on a ship in order to become an
00:11:10
ardent powerful cook you need to sell a single
00:11:13
kilometer of pasta no I swam before an hour in
00:11:17
the sea they threw out the bread, it's season
00:11:21
tell us to cook something for the
00:11:23
children's squid donuts I've already heard this and
00:11:26
mango tomato salsa a little pepper style
00:11:30
lemon juice and also basil
00:11:35
how many times have you cooked this dish once I
00:11:39
say no medals you swam just two
00:11:45
hours, let's
00:11:46
storm no, behind this our show is stormy
00:11:50
so that not a single ship can withstand I'm
00:11:53
ready for anything I want to invite you to
00:12:01
my team
00:12:02
I'm ready welcome thank you sir
00:12:06
abortion it's clear that he's not a huge
00:12:09
professional but it feels like he has dynamite in
00:12:12
him give God, he
00:12:14
certainly won’t let me down
00:12:21
[music]
00:12:30
thoughts that this is an
00:12:32
excellent pumpkin soup this
00:12:36
season there was a lot of pumpkin and I’m making
00:12:38
pumpkin I’m Lake Stanislav I’m 34 years old
00:12:41
I’m one hundred percent sure that I’m the best
00:12:43
cook in the country and I work in the forest
00:12:46
I have a small vegetable garden there cheese salad is
00:12:49
cheese and I want to show how
00:12:55
people from the forest work tattoos for you a
00:12:59
forester actually my daughter
00:13:01
draws them I bring them here this is cheese this is a
00:13:05
meat thermometer
00:13:06
a knife and this is all in the
00:13:10
culinary encyclopedia try it please this is how
00:13:13
you think it is salted here things
00:13:15
are a little, maybe they would write,
00:13:19
I’ll just scratch a little, generally a lot of
00:13:23
salt, because there’s no question that there’s not enough
00:13:25
salt, but you can always
00:13:28
add more salt, each to their own. I
00:13:30
really like the fact that you cook on the
00:13:33
basis of
00:13:34
seasonal products, so I’m definitely
00:13:38
telling you yes,
00:13:40
I initially told you before,
00:13:45
but now I wonder who you will choose, you
00:13:48
will go where they climbed on you, or you
00:13:51
will go where you understand that they are
00:13:54
telling you only the truth to your face, so it’s
00:14:01
not very difficult to refuse the look, I’ll go,
00:14:03
Konstantin is right, I greet you to a
00:14:06
team of professionals and real
00:14:09
chefs,
00:14:11
so next oh packs of properties familiar
00:14:19
all people adult my name is goodwin
00:14:24
anton yes you were not mistaken I came for a
00:14:26
second chance I apologize for
00:14:30
last time Anton who added the sugar I don’t
00:14:33
know the step I’m asking for the last time maybe
00:14:35
you confess in the fall from the pole in
00:14:37
front of the whole country and you will leave
00:14:39
here worthy, not like a vile rat, I am like a person
00:14:43
who will tell the truth to the whole country,
00:14:47
Yasha did it,
00:14:48
thank you for your participation, I did not act
00:14:51
nicely and I want to be rehabilitated in your
00:14:54
eyes, everyone deserves to
00:14:55
take revenge and I mean that this time
00:14:57
the victory will be mine
00:14:58
[music]
00:15:00
you came landon who to me or to him
00:15:03
greener
00:15:04
why don’t you want
00:15:05
Konstantin and left on the team I’m sure he
00:15:07
needs talented and promising
00:15:09
nuggets
00:15:10
but I’m ready to learn and fight in any
00:15:12
team but more than that a little soul lies
00:15:14
your team right here you have after all, hands and
00:15:18
good guys, well done,
00:15:24
I can’t try anything here except
00:15:26
physalis physalis, it’s excellent, it was a success for you,
00:15:29
I don’t rule out that in the future Anton can
00:15:33
show himself very cool, but I wonton and I
00:15:36
don’t believe it, I’m telling you no, I still won’t
00:15:41
back down, he of course yes
00:15:43
my young man did not act in the best way and at his
00:15:46
age many make mistakes, I thought
00:15:48
that there is now we will all refuse him who,
00:15:50
well, you know what will happen to him you know that
00:15:53
my dear friend, yes I will
00:15:54
give you a show especially so that you
00:15:59
wipe your nose, this is this man who doesn’t
00:16:03
believe in himself and doesn’t believe in the culinary
00:16:05
talents of Kendall my team bravo bra
00:16:09
of the loom I pass them all but if you
00:16:12
don’t make everyone in the first round then your
00:16:16
dish will be on your beautifully styled
00:16:19
hair I agree let’s go
00:16:21
take it thanks chess he good luck Anton
00:16:23
later I I don’t know what you’re up to,
00:16:27
but Anton is a time bomb
00:16:31
on your team, look with both eyes
00:16:37
tense, look carefully, friend,
00:16:42
bright, what an official prospect,
00:16:47
hello everyone, he’s glushko, I’m 34 years old,
00:16:51
I’m a chef for 8 years in the gastronomic
00:16:54
space, what did you bring us
00:16:56
poached salmon to service then such a number of
00:17:00
layers of American what is asus and what kind of
00:17:04
course in general is the base cabbage for me these are
00:17:06
root vegetables so when such a 16
00:17:20
prepared a terrible dish you can try
00:17:22
just the feeling that something is wrong here there is
00:17:26
fatty oil maybe she’ll go kill
00:17:28
you but also came to life and for us liver
00:17:31
to fall off the hand only the taste of the tea is
00:17:33
unpleasant in this sana ima John's butter rate I'm
00:17:38
used to telling the truth confuse
00:17:42
crossed you see the arms crossed his
00:17:44
finger
00:17:45
absolute legs he even has his little finger
00:17:47
even crossed I'm used to telling the truth
00:17:50
for me this dish is inedible I say
00:17:56
no you know everything nothing is happening to me
00:18:01
I really don’t know what happened to me and I
00:18:03
don’t know why I’m no longer the only one
00:18:07
inviting someone who didn’t
00:18:10
have a good tasting I’m a professional
00:18:14
chef I know that tasting is very
00:18:16
exciting if you still want
00:18:18
achieve and the bird is
00:18:21
welcome to me as your dish
00:18:24
turns out to be in orbit to pick it up. and
00:18:29
Diana is this great Konstantina vitalich, it
00:18:31
seems to me that today you yourself are betraying
00:18:33
your traditions, then earlier I told me that
00:18:35
you are recruiting professionals, now I am hiring
00:18:38
professionals for such guns, I love
00:18:40
this, she is the invigorating Takayama of the day, you are them, I am
00:18:44
sure that after our sheva we will have another
00:18:46
tattoo 100 one hundred percent,
00:18:48
most likely I'm next I'm Konstantin
00:18:55
Vitalievich spoon as if you're asking for mercy
00:19:02
jacket you look at her look at the
00:19:04
fire hello my name is Vasily Buzunov
00:19:07
I'm from Moscow I specially put on for good luck the
00:19:10
happiest batin jacket you have on your
00:19:13
plate it's made from tuna
00:19:14
sauce yakiniku Japanese dish with gel
00:19:18
because of
00:19:19
and sibu onion emulsion
00:19:23
I won’t try it, I sniffed it
00:19:25
and it doesn’t feel like it doesn’t smell very tasty
00:19:28
amazing Rinat how could you be
00:19:30
confused by the smell of sea waters mucus and
00:19:33
agar-agar one of your favorite
00:19:35
products is made on base of
00:19:38
seaweed in this case there is a
00:19:43
feeling that in the puddle of this sauce
00:19:45
there are incomprehensible stroganins or petals
00:19:49
from poor tuna and I say but I know
00:19:54
that you love these, Vasily, there is some
00:19:59
feeling of darkness I
00:20:00
don’t want to eat so I say no
00:20:03
ok thank you thank you
00:20:05
[ music]
00:20:08
about the professional also the package are you sure I
00:20:15
welcome you I welcome my name is
00:20:19
Mikhail I am from the city of Kemerovo I work as a
00:20:21
chef for you I prepared
00:20:22
a steak with tomatoes and cross-country dried in oil
00:20:26
I added straccitella cheese and a
00:20:28
bed of bell peppers
00:20:30
[music] I
00:20:33
confess honestly treat the burning Th
00:20:36
fire, but not in a positive story, before
00:20:39
adding in a negative story because after all,
00:20:42
you have cheese, tender mistakes, sweetish
00:20:45
gives on pepper, just tear your eyes out, thank you,
00:20:49
but I’m telling you no, Mikhail, I don’t want
00:20:54
a lot of words, I’m just telling you yes, it’s
00:20:56
clear and I’m sure that you
00:21:00
will reveal yourself like no one else
00:21:02
welcome to the team of talents thank you
00:21:05
boss
00:21:06
[music] the
00:21:12
guest is one hundred percent your absolute I
00:21:17
won’t refuse
00:21:19
I know this guy words and bree van hoy
00:21:23
fry do you want a channel my name is Eugene I
00:21:26
came to the UK from the city of
00:21:28
Manchester I I’ve known Konstantin for a long time and
00:21:30
to the left
00:21:31
I’m a personal chef and I cook for
00:21:34
football players and other people’s cravings and
00:21:37
today I was glad to prepare for you a
00:21:39
cool cake made of dark chocolate
00:21:42
with avocado and red
00:21:45
chili caramels Zhenya I know a very amazing
00:21:47
guy but he’s also a cat we are in the bag and I
00:21:53
want to tell you more than one very
00:21:54
important thing and Rinat is a very famous
00:21:56
very cool confectioner in Russia, he is very
00:22:00
well versed in the classics with a straw schmuck
00:22:03
barrels of potatoes and cages of nuts and the
00:22:06
house and the like why were you so surprised
00:22:08
why were you so surprised I introduce
00:22:14
you foreign comrade as if I understood
00:22:18
in fact the devil regions of the fishing line you are
00:22:22
winning back
00:22:24
I have tried the Jackal Knox biscuits probably 1000 in my life
00:22:29
I am telling you for you are a professional and you
00:22:33
know that you make the dessert
00:22:36
perfect as always so we are definitely going I don’t
00:22:38
say yes thank you seam choose
00:22:42
who you are with will you go further with the culinary
00:22:46
balabolov or the chef of all Russia
00:22:52
I will go with the culinary balabolov and 8 to
00:22:57
him
00:23:00
I want to join the team with Rinat Agzamova
00:23:03
because I want to try to work
00:23:04
with another professional and go there was
00:23:07
more both rest Konstantin without any
00:23:11
problems they don’t limit your choice and in
00:23:14
fact, you’re not great thank you
00:23:16
very much thank you, it’s one thing you know
00:23:20
there when you have everything at your fingertips and jamie
00:23:23
oliver and Gordon Ramsay de flop why am i
00:23:27
do in Russia
00:23:28
except Ivleva there is no one Manchester I have for
00:23:31
you to understand Manchester now in
00:23:34
English legit he is my bones so
00:23:38
next
00:23:40
[music]
00:23:42
[applause]
00:23:44
a lover of that sura is coming to us good
00:23:50
afternoon dear chefs my name is Valeria
00:23:52
Tartarian I am 31 years old I
00:23:54
am an amateur so I cook by intuition I
00:23:57
think that this is my trump card
00:23:58
and professionals are just fixated on
00:24:00
some technicians and other troubles
00:24:02
so I have every chance of winning
00:24:05
this is my variation of salmon sashimi
00:24:09
marinated in my own sesame sauce with
00:24:12
lemon juice and slept at the seminar gadot
00:24:16
tell him young take even
00:24:18
say what is included in the dish
00:24:20
daikon i was a bigger
00:24:24
this is daikon daikon just in case case this is
00:24:28
ginger, let what real ginger is white or pink
00:24:31
chocolate constantine
00:24:34
and so Valeria just fresh chopped
00:24:39
fish does not reflect your culinary
00:24:41
abilities
00:24:43
I tell you no you are not very correct
00:24:48
rizu sashimi that is the shape is correct the
00:24:50
thickness is very large pieces but I am
00:24:54
impressed by
00:24:55
people who are not afraid to take for
00:24:59
something null and therefore, you
00:25:00
know, I honestly opened it to you, I’ll say yes, that’s
00:25:03
why my sun, come to me and don’t
00:25:06
listen to anyone, you’re a great fellow
00:25:18
about
00:25:19
Messi’s place, or he also lived in football, he
00:25:24
should just call and say hello, hello
00:25:27
everyone, hello, I’m Matvey Kharlamov, I’ve arrived
00:25:31
from the city of Perm and we will set up a
00:25:34
real fire here, the
00:25:36
fire is amazing my signature
00:25:40
burgers from chef matica everything I cook I
00:25:43
cook the most important thing with my soul by the way I
00:25:45
feel such powerful energy from you and I
00:25:48
like the comet I want to
00:25:51
stay here and rip it all country for 100
00:25:55
chef attack the best I want to join the team
00:25:58
Konstantin and to the left because I fry
00:26:01
he fries and we will fry everything around together
00:26:05
you by the way, who is not talking about the fact that in
00:26:07
place he looks like himself only mine
00:26:09
to do more with his own well yes Matvey
00:26:13
tell me about the hot you have what is
00:26:15
planned inside the vision and it to well
00:26:17
here yes mozzarella avocado is delicious
00:26:21
thanks to the
00:26:22
city delicious the answer to not only one
00:26:24
question you are from Perm
00:26:25
and why in fried dumplings but the law
00:26:29
is called posikunchiki because they are
00:26:31
so juicy that when you eat them
00:26:34
[music] the
00:26:39
whole team will stop you like
00:26:42
Beria and I’ll understand what the problem is,
00:26:47
you’re on Konstantin’s team, come here, you’re
00:26:55
not on my team, back in the sense that I
00:26:59
liked your burgers, but you also have me on the
00:27:03
patio,
00:27:04
but according to the rules of the battle of chefs projects,
00:27:10
each team should be at 6 I don’t
00:27:14
give up the day I came to win everything
00:27:17
so I’m like ips revival I’m coming to
00:27:21
you without reservations on I won’t leave
00:27:24
here anywhere at all until you tell me
00:27:26
Matvey that’s where the burger
00:27:34
was liked by people like you I really
00:27:37
like to say things like that things with give you
00:27:39
and I'm sending I'm sending myself you come with
00:27:42
me I'm coming with you let's go to
00:27:49
[applause]
00:27:51
[music]
00:27:53
[applause]
00:28:01
[music] that
00:28:06
means it was clear I don’t know where
00:28:09
you let Matvey where he’s running there now
00:28:13
I’ll repeat that,
00:28:20
unfortunately, I have six
00:28:22
and I, Matvey, do not take the stage, the next
00:28:27
participant in the
00:28:28
opachka May strop, I can already feel how delicious it is,
00:28:33
no forks are needed here, Konstantin,
00:28:36
here you can eat with your hands,
00:28:37
introduce yourself, my name is Sytnik Evgeniy,
00:28:40
I am a professional cook, I must
00:28:42
win because I do Thai
00:28:44
boxing and learn to live with your opponents
00:28:46
not only in the ring but also in the kitchen this is the
00:28:49
most tender
00:28:50
lamb ribs with baked vegetables,
00:28:53
salted capers, his majesty demi glace
00:28:56
sauce,
00:29:01
I won’t say that this dish is brilliant, it’s
00:29:04
delicious, it’s stable and I’m telling you,
00:29:08
welcome to my team, well done you
00:29:13
just well done, you’re a beauty, everything
00:29:15
will work out on your own, chef, you’re great, I’m well done,
00:29:19
sheep and well done, I’m the best winner, I’ve already
00:29:21
won, I’m the main one, you, yes, tell me, I’m the main
00:29:24
culinary talent in Russia, I’m the main
00:29:26
culinary talent, handsome, well done,
00:29:32
Evgenia has a good trait, he’s not a chatterbox,
00:29:36
he’s a practitioner It seems to me that he will go
00:29:39
forward with a very solid result based on the results of
00:29:42
the tasting for the title of the best
00:29:44
culinary talent of the country they will
00:29:47
fight in the team of Konstantin and left Andrey
00:29:50
Gumenny Stanislav Lake
00:29:53
Fontainebleau Dvin Olga Glushkovo Valery therian
00:29:56
Hotel Maria Potapova in the
00:29:59
commander at the very same Vitaly
00:30:02
Ostapenko
00:30:03
Victoria Matveeva Mikhail Maximov
00:30:06
Evgeny Krishtopa ns Artyom Matyushin
00:30:09
Evgeny Sitnik
00:30:13
in the first competition the chef and give the teams
00:30:17
the same task,
00:30:18
however, each participant must cope
00:30:22
with it independently and prepare his
00:30:25
portion of the dish in front of me 6 of the brightest
00:30:29
most talented most professional
00:30:32
experts of
00:30:33
our delicious world colleagues I
00:30:37
welcome you
00:30:41
and I too you greetings my 67 I didn’t understand
00:30:49
the mission you are there where he returned there are
00:30:54
no places I told you that no you are
00:30:59
better than the chief of the country and you can’t make
00:31:01
a mistake and I obviously
00:31:03
felt that you told me before how I’m a
00:31:04
[ __ ] throne and on the other hand
00:31:07
I like you stubborn people from such
00:31:10
people need to talk about evolution,
00:31:13
raise your hands who is in favor of Matvey
00:31:17
remaining on the team four and
00:31:21
accordingly there is a right against six
00:31:25
people Matvey 7 everyone go for a walk Vasya I
00:31:30
make the decision that Matvey
00:31:37
remains on the team fate
00:31:44
unfolds and I always see what is
00:31:46
happening everything happens as it
00:31:48
should Matvey luck
00:31:55
and look at the reception of Lalka Misha
00:32:00
the answers are of course pepper and predictable
00:32:07
if at home we know what you are capable of but
00:32:11
in the battle of the chiefs this is not enough we will give birth to find out
00:32:16
or rather look at the notes for you to understand
00:32:19
xy from xy
00:32:21
just in case I’ll shift who Is there anyone
00:32:25
please tell me
00:32:27
if there is at least one recipe
00:32:30
among the desserts that has not changed? I know
00:32:35
what you are getting at regarding our question, ask
00:32:37
absolutely them, so today
00:32:40
you have a watch in thong task, I
00:32:45
confess to you, I have
00:32:48
never eaten this dish entirely, but I this dish was
00:32:54
never left uneaten, well, are you
00:33:01
ready to hear the first task is pasta
00:33:09
carbonara is
00:33:13
the simplest thing you can do
00:33:15
guys and they don’t know how to do this task is
00:33:25
not easy and I will be incredibly interested in
00:33:29
him, including seeing the initial recipe for
00:33:32
carbonara pasta and how it is prepared
00:33:35
and what is added there even if this
00:33:37
pasta is not like that no one knows for
00:33:40
this block it will be mine always will be a
00:33:42
bomb carbon translated from Italian
00:33:44
means coal according to legend,
00:33:47
carbonara pasta was invented by ancient Roman
00:33:50
coal miners, initially the dish included
00:33:53
spaghetti, dried pork and hard egg sauce
00:33:56
cheese and black pepper cream
00:33:59
and garlic are not in the original recipe
00:34:02
here of you knows what the prank is
00:34:11
in this recipe there
00:34:14
should be a cheek of wine oh you gave up my protection,
00:34:22
I’ll go for the cheeks
00:34:26
here only yours will be cut off without any
00:34:27
problems questions no everyone will be left with
00:34:31
their thoughts and with my recipes,
00:34:34
no nests
00:34:37
Poland, I know how to do it, I want to
00:34:40
inform everyone, based on the results of this
00:34:44
test,
00:34:45
the number of participants in each team
00:34:48
will decrease sharply is that you
00:34:52
understood, Rinat will leave 2 and I
00:34:56
get three to leave, it
00:34:59
became scary so much I wanted to pee, let’s
00:35:01
see Matvey
00:35:03
wiped to muta nose or not, batik never
00:35:06
loses just not when I'm sure that
00:35:10
you will make these orange
00:35:13
cypher cheeks you will only do it but you are better
00:35:18
and so I believe
00:35:21
[music]
00:35:22
friends are you ready for battle then carbonara will be
00:35:30
tastier than in restaurants for
00:35:33
execution tasks you have one hour
00:35:36
chick chick chick chick chick time of ambassadors
00:35:42
[music]
00:35:44
and then the whole amount was taken by Anton to the raw
00:35:50
team Anton don’t take it all, otherwise it’s necessary and will be
00:35:55
shared with colleagues
00:35:57
[music]
00:36:07
let’s insist with you that it doesn’t
00:36:09
happen after all plums if a person
00:36:12
added cream then this is a big culinary sin
00:36:22
and
00:36:23
[music]
00:36:29
stoves there is no freedom I loved my mission to the core and we
00:36:37
don’t know
00:36:38
or war 0 him now and using cheeks
00:36:42
from the sweep to prepare pasta but I
00:36:46
have it Antosha I
00:36:48
wonder who he picked up what I everything
00:36:52
plates to this kitchen and and you know, I
00:36:56
forgot siskin we need to get ready carbon carbon
00:36:59
carbon horde in short, look at your
00:37:04
participants this is a Muppet show what is it here I
00:37:07
’ll take this letak dishes
00:37:15
he’s yours this is a woman walking around with a piece from a
00:37:18
woman killed today will be the winner
00:37:21
you’ll see the winner of what smoked
00:37:24
sausage cuts and the woman today will be the
00:37:26
winner of this project
00:37:31
so he and a hint to
00:37:34
pecorino or grana padano then you go the
00:37:38
situation knows and you yourself must know
00:37:40
everything I realized that losing is incredibly
00:37:43
painful but this is not the first time you’re not used to it
00:37:47
and
00:37:51
[music] is
00:37:53
already about that her
00:37:57
this is not yours whose this is from Alina Olya and who
00:38:00
told you these are the prices to use
00:38:05
young man but great good luck
00:38:07
yes I don’t know anything Rinat I don’t know why Rinat
00:38:11
seems to me 100 Rinat still harbored a
00:38:13
grudge somewhere in there harbored a grudge against me at the
00:38:15
casting when Bones took me in team
00:38:19
4 knives stupid DNA scary scene Paris
00:38:23
pasta carbonara this is a ton what I started with what
00:38:25
I studied this is what I worked
00:38:27
before you are sure of course okay or
00:38:32
that type for a wound in weight this is the smell of your frying pan this is
00:38:42
your dish of the hour this is
00:38:45
my dish the
00:38:46
aroma will gasp crazy
00:38:50
[applause] [music]
00:38:53
yes wai wai wai wai wai wai wai nova
00:38:59
your like
00:39:04
why does it smell like ruts and you know
00:39:11
that the gender of your teams have no idea at all
00:39:14
let the doctor those Khinkali dishes
00:39:17
mib open know what is the trick of carbonara
00:39:21
Kostya and Tatar Stus
00:39:23
what you will start
00:39:33
[laughter] a
00:39:36
certain type of
00:39:37
smoked meat is called pancetta I don’t know
00:39:40
what paul bogu even confidently and therefore
00:39:44
has a very bright taste but the most important thing is that
00:39:47
he does it right because the
00:39:48
main thing is to add the right spices in the way
00:39:51
stupid
00:39:52
that I know what pancetta is it is
00:39:55
pancetta with white wine is
00:39:57
lovely yes
00:40:04
girls from my dream 100 you don’t play
00:40:07
yes I understood it energy was transmitted but also how it
00:40:11
is transmitted but we seem to be in the parking lot you
00:40:13
know that in the first post you need to cook in
00:40:16
water five times the size posts calculate the
00:40:20
volume pass so these spaghetti of course
00:40:22
tunics do it friends how is it you have
00:40:25
500 dolphins on the gastronomic fire,
00:40:28
my team is famous for the quality of their work and
00:40:33
chatter, even I have my little red
00:40:46
riding hood with all my love for her, but this is the
00:40:48
trend behind the post laid out in the forehead then
00:40:53
[music]
00:41:06
[applause] [music]
00:41:09
who coped with this dish the worst thing is that he
00:41:13
will go home today, and it
00:41:16
will be decided by Chief Ivlev and Chief Aksa Ma,
00:41:22
so ours, as I understand it, we, as always,
00:41:25
try according to seniority, but we are starting to
00:41:28
regulate the worst for the better, as
00:41:30
usual, we can start Kostya, you are a
00:41:32
young toddler and Dash, how nice,
00:41:35
otherwise the messengers took it our advantage is
00:41:38
some childhood food and so and in the elevator and
00:41:43
how are you in the mood chic dead
00:41:47
love confident in your abilities and in your
00:41:54
people Andrey I
00:42:02
ask people to please the drawing with the classic
00:42:05
carbonara recipes
00:42:07
adventures sponge with her son from the explosion
00:42:09
mozzarella is
00:42:11
still here the classics you know that
00:42:13
Pecorino sheep cheese goes there,
00:42:18
but not Parmigiano Reggiano ah-ah-ah-ah-ah
00:42:26
I didn’t know the carcasses,
00:42:29
first of all, secondly, it’s no longer
00:42:31
classic because you’ve
00:42:33
laid out a bed of some kind of it here and the bow is
00:42:50
any blow, she said gun and reel
00:42:55
poke this way and that I can tell you that
00:42:58
for me the most important point is that it’s
00:43:01
delicious
00:43:04
thank you yes yes nothing carbonara touches
00:43:06
it’s delicious Victoria Bonya more Victoria
00:43:15
women will call by your name everything
00:43:19
quietly respect Olga why are your
00:43:23
posts a different color because
00:43:26
I do the work myself, I make it myself, the yolks of flour will suffer
00:43:29
and why on the shovel because well,
00:43:31
like one of the myths, this is all considered a
00:43:33
dish of lumberjacks and coal miners, this is a
00:43:37
black paw, it seemed to me that it
00:43:39
would be the same way, you know that on the shovel
00:43:42
other things fall before knowing to paw no,
00:43:47
even before very pleased with the car without cream
00:43:51
noyan mixture of pecorino and parmesan and renata,
00:43:55
I want to invite you to try this
00:43:57
recipe which is very similar to the classic, be
00:44:01
careful chef, it could be substituted
00:44:07
bbb big nothing that I lived. smashed here the
00:44:13
usual tastes exactly with the yolk that
00:44:16
you were tasting before, I don’t know the yolk, then
00:44:18
you didn’t have it in your mouth, I see there it’s not
00:44:20
sluggish in your mouth, your yolk
00:44:23
fit together with a shovel
00:44:26
along with the packs and we taste the prince,
00:44:31
we taste
00:44:33
one of the very important elements of
00:44:35
carbonara, the taste of black pepper because that
00:44:39
they add a lot here that are
00:44:41
missing here,
00:44:42
which are just present here, but
00:44:44
apparently I didn’t get it, it’s a little not
00:44:46
alien fork left for be released,
00:44:49
proud of your nothing, but believe me,
00:44:52
your post is not a poop on a shovel, thank you,
00:44:56
let’s look together a little there but
00:45:00
module messi messi and the boss is carbonara
00:45:05
not just carba south africa normal president
00:45:07
carbonara my pass for the next round of
00:45:10
the cross-country is lethal and truly will erase your
00:45:13
taste boundaries
00:45:15
I just can’t understand why you
00:45:19
got on my team that you didn’t go
00:45:21
unfortunately to the teacher but I really think
00:45:24
that this is what he always forces
00:45:28
his people to do is to show this racket
00:45:31
on the water, there is no need for clothes, it’s easier to be
00:45:34
calmer, there is
00:45:40
no carbonado,
00:45:42
it’s just a very tasty cheese paste, I’m just,
00:45:46
to be honest, I’m even surprised how it
00:45:48
turned out for you, maybe I’ll try it, I
00:45:50
thought why I just want give as a gift how
00:45:53
to cook together but please
00:45:54
data or samples go Tagaz knows how to
00:45:58
cook I knew that he studied we
00:46:00
worked, among other things, he also added
00:46:02
blue cheese for Gorgonzola got the
00:46:05
owlet
00:46:12
[music]
00:46:13
what a singer you are, it turned out to be some kind of very
00:46:18
brilliant person Pandora's box of
00:46:22
unpredictable
00:46:23
goodness I give yes guys really now the
00:46:26
report I'm starting to worry about everyone
00:46:29
else
00:46:30
Anton surprise me I present to you the boss
00:46:34
posts Moselle
00:46:36
[music]
00:46:39
Santa Lucia I think God at home is it really so
00:46:42
bad at cooking are we like my
00:46:45
parents 6 cars of booze that's probably why
00:46:47
about at work But why did you give me and my
00:46:53
sweetie such grief,
00:46:57
how bad you feel today, if you want, I’ll give
00:47:00
you a massage on your back, you’re in
00:47:02
trouble, I’ve got Antoshka,
00:47:05
potatoes, I’ve come, I ask you, what is this
00:47:08
Olya Carbonara, Anton
00:47:12
Carbonara, I tried to shine the
00:47:14
classic recipe but at
00:47:17
night you're not any closer sitting
00:47:20
here a piece of lard
00:47:21
I'm also fasting all some kind of your main
00:47:25
meatball in the team thanks edak Stas let's
00:47:33
go pasta I made my own pecorino and
00:47:37
parmesan cheese yolk-based sauce white
00:47:40
wine and cheese I generally want to say
00:47:43
that those cooks who prepared your
00:47:46
post, you are great, you are true
00:47:49
cooks
00:47:50
[music]
00:47:55
thank you
00:47:57
[music]
00:47:59
Lera leg devik I have a problem,
00:48:01
I prepared carbonara by intuition,
00:48:04
sauce based on black pepper yolks,
00:48:06
added shallots, a little garlic, I want
00:48:12
another tasty one, obviously, but you burned it and the
00:48:18
garlic will upset it, it was squeezed in restaurants
00:48:22
yes thank you yes I am with mandrills when I
00:48:25
cook pasta at home I just
00:48:27
crush the garlic a little I fry it then
00:48:29
I remove it so that it doesn’t happen like this
00:48:32
they act like this they
00:48:34
dip me please in Italy I would
00:48:37
love to do this in the sauce there is
00:48:39
nothing extra cream butter
00:48:41
bacon a little garlic and pepper
00:48:44
cream until just this is the extra you have
00:48:47
ships and chili pepper she was figs and
00:48:50
in general look Maria made a post it
00:48:53
felt like there was a fried egg on top
00:48:54
say thank you that you
00:48:57
didn’t get an omelette with bacon and hehehehe
00:49:01
Emma picked up the bones of them and and
00:49:04
the elections
00:49:11
now it’s clear why Konstantin never
00:49:14
finishes his carbonara, to my great regret, you
00:49:20
yourself made the decision to leave 7
00:49:23
participants,
00:49:24
so now three of you will leave the battle of
00:49:29
chefs and so your path to the title of the best
00:49:34
culinary talent of Russia is interrupted by
00:49:41
anthem, good luck, thank you, chef, it’s
00:49:46
okay, it’s so easy for you you won’t get rid of me
00:49:49
where the second time there will be a third and
00:49:51
then until retirement or yours or home
00:49:53
already dig, I have a big request
00:49:56
Anton, if you’re going to do it for the third time, go
00:49:59
straight to him, God forbid that you
00:50:02
never let me in there again I’m a pediment or above
00:50:04
this is not about you this is generally you
00:50:07
begging my spring langage also
00:50:16
Maria is leaving my team after Anton
00:50:19
thank you thank you thank you thank you
00:50:22
goodbye so
00:50:25
only four of you will pass the next competition
00:50:28
so right now I’m vaginitising the battle of the chefs
00:50:34
Lera
00:50:37
in cool Lera Lera
00:50:40
I can afford sometimes it’s
00:50:43
just to check a certain type
00:50:47
guys, you’re great, I had
00:50:51
fun, it felt like I was
00:50:53
again traveling through the tourist places in
00:50:56
Italy where, as always, they cook Labuden
00:51:00
row, you can start trying yours and
00:51:04
so Evgeniy let goal overlay Jeff I
00:51:08
prepared you a bomb
00:51:09
carbonara pasta with whipped bacon egg yolk
00:51:13
I also added white wine wine was
00:51:15
chosen well done I'll try real pasta
00:51:21
Evgeniy receiver friendship
00:51:25
what a suck-up you are and let's make it more unpleasant
00:51:30
that you're a
00:51:32
couple of me what he's doing now what he
00:51:34
wants to drink Kostya I'll comment
00:51:38
please what it was it was very
00:51:41
over-salted dangerous it was fiasco,
00:51:44
maybe he just wanted to be mischievous, I don’t
00:51:47
know, the bridge was good, but everyone has their
00:51:51
own taste, but
00:52:08
this is my version, and your classic, you’re not
00:52:17
afraid to approach Victoria,
00:52:19
Konstantin, wait a second, I first thought
00:52:22
that there would be something interesting there; the video
00:52:23
saw everything there, as always, to your
00:52:25
team, I went, let's taste it,
00:52:29
tell me what
00:52:31
category of al dente cooking you have here, don't go red
00:52:34
gold on, I'm fine,
00:52:51
come back to your place, didn't
00:52:54
comment at all, just from the Horde, the
00:52:59
next participant of mine in the steppe, I cook
00:53:02
with shallots, a little garlic,
00:53:04
black pepper, I replaced with chili pepper
00:53:08
naturally white wine Evgeniy a bunch of
00:53:13
delicious
00:53:14
cool Rossi supreme I like the
00:53:16
red pepper here
00:53:19
thank you thank you done so the next
00:53:22
Mikhail looks cool
00:53:25
chef I hope you like my pasta
00:53:27
carbonara dough I prepared the meat myself according to the
00:53:29
classic Italian recipe
00:53:31
I used salted lard but
00:53:34
first a mixture of olive and
00:53:36
vegetable oil, I fry the garlic and chili
00:53:39
pepper, then I removed them so that they
00:53:42
don’t upset me further, they don’t add unnecessary
00:53:44
taste, well done, why didn’t you add cream,
00:53:46
but this is a classic recipe and cream, but it’s
00:53:49
a little expensive, it’s the bomb, just handsome,
00:54:06
Mikhail marveling at it seba, great Vitaly,
00:54:08
imagine your work sam this is already dangerous
00:54:11
10 sinaya rudenko and is also training
00:54:14
shot at senin
00:54:16
I added here an equal ring so here is
00:54:18
black chili pepper garlic buxa lot
00:54:21
yolk so I have listed so many
00:54:23
products carbonara goes all the way through Lent lived
00:54:26
push cheese but here pecorino cheese is how
00:54:29
proper homemade cheese should be cheese,
00:54:38
you all scare me with that look, I
00:54:42
was just very tense,
00:54:45
I didn’t even try there are roots and parsley roots,
00:54:49
parsley roots, seriously,
00:54:54
you’re just an unreal guy, give
00:54:58
petru roots, let them be
00:55:00
available orally, parsley rings,
00:55:08
parsley roots, and I thought you kneaded
00:55:14
such a mission here with a brush and that is, it
00:55:15
will be impossible to stop thank you
00:55:21
thank you bones these Harry I have nuggets
00:55:24
and buttercups I actually don’t know who
00:55:29
from the team I should remove friends
00:55:33
raised the bar of course let’s who Artem tell
00:55:39
me right away there are parsley roots
00:55:43
but I’ll gnaw
00:55:45
ok this is the traditional option pasta
00:55:47
carbonara
00:55:48
I made it for us Olya onions with garlic yolk
00:55:53
parmesan mixture veces fisherman not only
00:55:56
live me yolk you put the yolk yes
00:55:58
look friends brilliant my
00:56:02
participant my
00:56:03
in my team my fate please
00:56:12
comment on salt but I
00:56:18
can’t say that she is overly salted
00:56:19
she is really a teacher thank you, you can
00:56:21
take away the wine, I thought it was salty, I
00:56:24
won’t argue with that now, I have to
00:56:29
name the first participant who
00:56:32
will leave this project right now, thank you
00:56:37
for your participation,
00:56:40
Victoria, you are wonderful and let me hug you, it’s
00:56:47
very offensive, I would like another
00:56:49
star after Victoria, this one
00:56:56
Evgeniy is leaving the project right now,
00:57:01
oh how I warned you, but we have only
00:57:07
one Evgeniy in our team, anyone in the
00:57:10
team and why are you still in place,
00:57:11
you won’t indicate Evgeniy, which
00:57:17
one Evgeniy is apparently confident in his
00:57:20
work and the other Evgeniy is apparently already on his
00:57:23
suitcases
00:57:25
I I’m not in a hurry to fly back and yet
00:57:28
Eugene your flight has been boarded
00:57:32
thanks for your participation
00:57:37
Jake but I’m glad to see you next
00:57:42
time make the right choice
00:57:44
and I’m glad that I took part in this
00:57:46
cool project its was things with a battle and
00:57:49
so colleague that’s enough la la la
00:57:52
let's move on to the next one to experience with
00:57:55
great pleasure I want sura to fight
00:57:57
with you the buzz how are you to watch
00:58:01
me too hands Cheshire so we can
00:58:04
watch how where will the method of hands
00:58:07
itch but also your heels and behind your ears
00:58:10
Adele ok today I will order you to touch yours
00:58:17
although we'll see in the
00:58:20
next competition the chef and challenge
00:58:23
each other all the bacon looked at me
00:58:26
while rum and preparing their signature dishes
00:58:30
agzamov will sculpt khinkali and ivlev
00:58:33
will cook borscht
00:58:35
however the chefs will evaluate the results as
00:58:38
team rivals and based on the results they will send the
00:58:42
two weakest participants
00:58:44
home, then in front of me I see the persistent ones
00:58:59
tin soldiers on the right hand and
00:59:02
real fighters on the left my and my loved ones
00:59:08
answer I understand this is ours we pay him
00:59:12
they by the way shout messi the loudest
00:59:14
I’m actually very glad that I took him and the fact
00:59:17
that he can so stubbornly
00:59:20
say sores well done handsome
00:59:30
these are colleagues and football players, I ask you to
00:59:38
prepare me borscht,
00:59:44
where is it, that
00:59:46
the vegetables are rich and tastier for
00:59:53
show, not
00:59:54
me borscht,
00:59:57
I have never cooked
00:59:59
a single soup in my life, I will give Agzamov and you a task,
01:00:07
prepare me real aromatic and
01:00:12
tasty
01:00:13
khinkali,
01:00:17
and
01:00:21
khinkali seriously where did such
01:00:26
ideas come from at that time all
01:00:29
because it was never cooked in
01:00:32
life but that Arina tag I wish you and
01:00:36
your killer whale am good luck and good
01:00:41
hand motor skills although don’t relax borscht
01:00:49
is one of the most difficult recipes there is
01:00:53
such a thing as borscht syndrome
01:00:55
even if we everyone here at the studio will be given a chance to
01:00:58
cook big,
01:01:00
everyone will have different ones anyway, colleagues can
01:01:02
tell you the same thing about khinkali, every
01:01:05
housewife in Georgia has their own khinkali recipe,
01:01:10
and so your mentor for this task
01:01:13
will be, of course, I
01:01:17
will be your mentor, the main cook of the country, he is the best
01:01:20
concerning betrayed the task is clear
01:01:28
[applause]
01:01:31
different so that the dough doesn’t tear your filling
01:01:34
and it will tear
01:01:36
friends my tasks understand yes do it well what we’ll do
01:01:49
so that our chefs just
01:01:52
go crazy from this taste you have
01:01:55
exactly one hour
01:01:56
time has gone
01:01:59
[music]
01:02:06
in an hour even professional specialists
01:02:09
who has been making khinkali all his life, probably
01:02:12
not everyone would undertake to make khinkali in such a time frame by
01:02:16
kneading the dough for khinkali, they roll it up tightly, roll it up, roll it up
01:02:23
until it becomes
01:02:25
as elastic as possible, and when the khinkali was
01:02:27
pulled out of the water, the dough was already shining, I
01:02:29
realized it was well kneaded, I don’t think so that
01:02:32
Kostya is very knowledgeable about King
01:02:34
Oleg, so the main thing is the taste, don’t deceive me
01:02:37
and good luck, I believe in you, I know for sure
01:02:41
that I have never cooked it, I don’t
01:02:43
doubt that I have ever eaten them
01:02:45
at all, when the borscht is completely ready, you
01:02:49
make fresh beet juice, freshly squeezed juice
01:02:52
and add it accordingly in a barrel of
01:02:55
petite, you no longer need it and within
01:02:58
10 minutes
01:02:59
all your vegetables acquire exactly the
01:03:01
same color, this is advice if you want, you
01:03:04
can use it, no, you
01:03:07
can cook it as you see fit,
01:03:09
we attack the borscht, but as if the sun is bigger
01:03:13
I can cook with my eyes closed and it
01:03:15
will turn out great, but understand, Rinat understands
01:03:19
borscht very well, including he
01:03:22
not only understands the web in the framework of bagels,
01:03:25
you Claire, ah, you understand, all this Soviet narrow garbage must be accepted
01:03:27
after all, it
01:03:30
must be given that a person is an
01:03:32
expert in sausage trimming, yes I’m talking
01:03:36
about everything and the other, so my friends you can
01:03:39
understand,
01:03:41
but it’s a good idea to ask me a question why
01:03:53
the dressing room brought them here more, I gave
01:03:59
my advice, started to look at what they don’t
01:04:01
do, of course I took the advice of mode
01:04:03
because each of them
01:04:06
felt like a true screamer
01:04:10
if you were wrong cook and the minced meat
01:04:13
you will end up with a small meatball inside
01:04:16
and a huge amount of liquid that
01:04:18
it floats, it was misunderstood, yes
01:04:20
Dasha, and as soon as you do it, I want that’s all, having
01:04:25
decided to do everything yes yes yes y and to
01:04:28
install and the apartment stutters since I
01:04:31
think that the meat won’t have time to cook and
01:04:33
then it will be hard, there is
01:04:34
no place, it will have its properties, too, as
01:04:37
you
01:04:38
cut it
01:04:42
[music] it
01:04:46
seems to me that you have a mission in general, I have
01:04:48
never made borscht in my life, never once on and veneer
01:04:51
carbon art nyagan ideal,
01:04:53
but I did it better, it was always complete
01:04:56
trash, I understood that as if the whole stove
01:04:58
is occupied and I have neither meat nor boiled
01:05:01
vegetables, not stewed, that today I’m here
01:05:09
almost mechanically using a hot frying pan for him,
01:05:12
why yell in his ear like that, what are we
01:05:15
preparing to do quietly, don’t throw things away
01:05:18
Rinat, so you’re blaming me, I’m learning to cook better than
01:05:21
you, and here you are you start to dig into
01:05:24
this for the act perdu caramel nitsa you
01:05:28
write something like this, here are the quantities of
01:05:33
fascia where are you going for a month on a formal basis, but you
01:05:36
can’t do it for everyone, but I’m doing dad, we had a
01:05:39
plan, we
01:05:40
work as a team, one makes the dough and the
01:05:42
other makes the minced meat, I made far ladies
01:05:45
the rule of the
01:05:47
battle of the Ishibs rolled, everyone fights for themselves,
01:05:50
for some reason the broth everyone prepares
01:05:52
their own food that we are a team of the wrong thing, you will
01:05:55
tell the birds later this we just
01:05:57
missed here from the Armenians, you
01:05:59
said all four of you will go home, I
01:06:03
’ll even make you more of a
01:06:07
guest, can you? I should take this backstage,
01:06:11
don’t throw it away, don’t pour it out, I’ll eat it myself
01:06:14
and 9 snow I don’t believe you,
01:06:19
almost two kilograms of minced meat in garbich,
01:06:22
what kind of chef does this
01:06:30
[applause]
01:06:31
we already have khinkali ready, all that’s left is to
01:06:36
throw it into boiling water, where’s the borscht,
01:06:39
friends? where is the borscht 20 minutes left where is the
01:06:43
port being baked
01:06:47
[music]
01:06:49
guys you know the differences between carbonara
01:06:53
and borscht why fry the meat what kind of cracklings are
01:06:57
fried here borscht carbonara I
01:07:02
want real Russian borscht I’ll let you have
01:07:06
this dish, don’t handle it but I want Russian
01:07:09
borscht yes yes it will be carbonara thank you
01:07:22
[music]
01:07:32
but work
01:07:37
it's time culinary rivets right
01:07:41
now our chefs go to visit
01:07:43
each other chef axa I ask you to go to the
01:07:47
chef's team and to the left
01:07:49
Konstantin if you don't mind
01:07:51
please please give me a clean spoon
01:07:54
for tasting and you spoon go I thought
01:07:57
you fill it no slurp no matter how
01:08:01
I have a nice mouth for cloning and a
01:08:04
mouth and so Konstantin the series I even give you a
01:08:09
hard lid and
01:08:13
yes Andrey gentlemen this is a classic
01:08:17
more well as gentlemen gentleman please
01:08:20
present to me dear members of the given for and
01:08:24
Marina we drink I prepared borscht according to
01:08:27
my classic family recipe,
01:08:30
what kind of broth did you use borscht our wine
01:08:33
broth sour cream what fat content 32
01:08:37
again you're somewhere not back
01:08:43
Konstantin invited you to the kitchen I
01:08:47
made a mistake I misspoke what
01:08:50
percentage of fat content in borscht at the moment
01:08:52
Merrell's death you don't know either yes, you
01:08:54
know that the calorie content of products
01:08:55
is calculated according to a scale that was
01:08:58
developed in Soviet times,
01:08:59
and there is an analytical method of measuring
01:09:02
puddles, but I haven’t read any antediluvian textbooks, that is, you think and I
01:09:06
considered the addressee’s antediluvian textbooks,
01:09:08
similar to any question
01:09:11
regarding theory, I’m sure that you are even
01:09:14
technological cards you don’t know how to do the
01:09:16
job your dad I’ll protect coloring
01:09:40
you added sugar you know how
01:09:43
borscht differs from
01:09:46
guzun syrup in the amount of sugar probably yes I’m
01:09:49
sure of my big I think Renard
01:09:52
freaked out and for what I called about
01:09:54
an old fart if you can’t tell the difference between
01:09:57
syrup and borscht then I wonder what kind of
01:10:00
literature you read
01:10:03
[music]
01:10:07
next participant return thank you
01:10:09
this is Little Red Riding Hood you this borscht is not
01:10:15
there, but then you can not start with the phrase in
01:10:18
this borscht there is no there is no then why are there panties socks
01:10:21
Mike and a bra and let's
01:10:23
list what is there what is inside
01:10:25
inside meat beets tomato paste
01:10:30
what kind of meat did you use the broth you cooked yourself
01:10:33
cool smells not bad the
01:10:38
vegetables are whole unlike the semolina porridge of the
01:10:42
previous participant
01:10:49
[music]
01:10:54
you immediately added garlic to there no and
01:10:56
what’s inside the meat aroma what gives the number and
01:11:00
why are you deceiving that it’s not there garlic
01:11:04
or not about the very end of this garlic,
01:11:07
and then I understand that it came to me
01:11:10
because Renat doesn’t like me,
01:11:17
I realized that Renat didn’t like
01:11:21
the garlic that we have,
01:11:23
this is the new young garlic, it’s very bright, you
01:11:26
see, it’s just that the elderly Renat didn’t really like the young garlic,
01:11:30
that’s why he so you were too excited about the
01:11:34
wonderful borscht with a slight overload of
01:11:37
simply garlic that little one
01:11:39
was really small for us and thank you for the
01:11:41
dish before I remind my colleague that now is
01:11:44
my time to taste comment
01:11:46
as if yes I want my dish to
01:11:54
present the next part extase do
01:11:59
you think this is real borscht
01:12:03
please tell me these burnt pieces of bread are
01:12:06
borscht they fall medium served in the heat
01:12:09
but this is goulash it’s called burzh
01:12:13
what amount of liquid and vegetables
01:12:16
should be in classic borscht what is the
01:12:19
ratio colleague ratio of
01:12:23
liquid to vegetables I’m so sorry
01:12:27
only in the army well
01:12:31
both liquids burned there there should be a little more
01:12:34
power the more a ton how much the
01:12:37
ratio is one to one 1 2 1 5 2 3 but
01:12:43
I also remember from the days of culinary
01:12:47
school there should be a ratio of vegetables to
01:12:51
liquid one to one
01:12:53
250 grams thicker and 250 grams of broth but
01:12:57
I was interested in the fate or and what did
01:13:01
Soviet times teach us,
01:13:03
but that’s why you asked such a quiet and modest
01:13:05
question,
01:13:07
you also added a little sugar,
01:13:13
tomato paste, aniseed natash for
01:13:16
sugar, I came to the project battle of the chefs, but
01:13:19
also for delicious meat, and every dish with
01:13:23
sugar in Konstantin’s team and to the left
01:13:26
instead of borscht when they cook beets,
01:13:33
few people feel the sugar, but I
01:13:36
feel it, why do you artificially
01:13:37
add sugar to borscht? Beetroot
01:13:40
itself is sweet, because sugar is made from it,
01:13:42
that’s the nuance, I felt a
01:13:44
certain injustice, so I was
01:13:47
a little indignant, thank you for taking away
01:13:50
your interesting opinion in code,
01:13:52
even in of course then turn your back
01:13:54
say Dasha Dasha well done that match sugar
01:13:59
minimum amount of salt very little
01:14:01
pepper and not honest enough finally
01:14:04
heard the truth
01:14:06
come back and so the place is now a
01:14:10
fateful tasting for you because
01:14:14
I won’t play with you in kindergarten,
01:14:16
let me have a tasting only in that in
01:14:19
case you are confident in the quality of your
01:14:22
product, oh my goodness, we
01:14:26
put it on the table just for decoration,
01:14:28
but he used it, I just
01:14:32
want it for a person, chef, this borscht will bring
01:14:37
you back now in those moments, I can’t hear matvei,
01:14:41
this borscht will take you back to the best
01:14:45
moments of your life and as soon as you
01:14:48
remember this moment, then I move on
01:14:52
to the next stage, this is the yard, I prepared
01:14:57
only for you a single copy and there is
01:15:00
no such borscht anymore, why so much
01:15:33
gradients are secret because
01:15:35
this is what if I tell you all the ingredients
01:15:41
will cook and try only rena and
01:15:46
that please a spoon I would even
01:15:52
give him 0
01:15:56
Konstantin Tsarevich the best borscht with a
01:15:58
spoon from the trash can we don’t get it and the army is
01:16:02
even interested the presentation was
01:16:03
gorgeous well and the borscht is even better than the attention
01:16:08
colleague
01:16:09
I’m one hundred percent confident in my borscht
01:16:13
[music]
01:16:15
one color
01:16:17
Olga why I call it rubinova
01:16:20
raspberry rubinova raspberry raspberry
01:16:24
color and come on now the aroma is just the
01:16:28
aroma of smoked meat you added it Matvey
01:16:32
there is no to go to the Shahs Matvey
01:16:36
this is a piece of smoked lard lying next to it there is
01:16:39
no more smoked meat in it and something
01:16:42
Matvey here beef is a bet on me
01:16:56
the capillaries in my eyes just burst to
01:16:59
such an extent that this situation was
01:17:01
nervous and alarming, so Konstantin
01:17:03
let’s go let’s taste my team,
01:17:11
only now I understood why Rinat
01:17:15
behaved this way because out of the corner of his eye he
01:17:17
saw these khinkali and which it seems to me that they
01:17:21
can’t even be called khinkali and hurry up
01:17:24
colleague, don’t rush so far, I’ll do everything
01:17:28
quickly, clearly and to the point,
01:17:31
finally, I suggest trying truly
01:17:36
authentic Georgian khinkali, lightly
01:17:39
and unobtrusively, with a side dish of vegetable
01:17:42
salad and a sauce prepared on the
01:17:45
basis of sour cream, lemon juice and
01:17:49
coarse black pepper,
01:17:50
I’ve never seen khinkali
01:17:52
sprinkled greens, firstly, secondly, the
01:17:54
probes were given with salad and, of course, they
01:17:57
were also served with some kind of sauce other than
01:18:00
matsoni and sour cream,
01:18:01
but it’s okay, your creative guys,
01:18:03
I accept all the grooves of how to eat khinkali, you
01:18:07
need to take hyung Korea, make it taste
01:18:11
like you should already drink a net and then,
01:18:14
accordingly, eat correctly
01:18:15
correctly thank you
01:18:17
[music]
01:18:26
I have a feeling that in the
01:18:31
meatball dough it was a very correct
01:18:33
presentation
01:18:34
yes absolutely correct thank you thank you to be
01:18:38
honest I expected more I think that
01:18:42
here the chef but the soft one got to the bottom of it well okay and
01:18:45
give Mikhail Mikhail cool noticeably the chef I
01:18:50
tried to reproduce a minute of the story
01:18:52
when the whole family sits down at the table and
01:18:54
Lipetsk if they used
01:18:57
pork and lamb meat, added salt, pepper,
01:19:00
ground coriander and a little paprika, in general it
01:19:03
was previously Georgian cuisine, then it’s not
01:19:06
European to Georgia, lamb
01:19:08
has no honor in Georgia, beef is in first
01:19:11
place in elegant translated as kharcho no
01:19:14
unfortunately burn well I tell you to find fault with the
01:19:17
lamb and the same very tasty
01:19:20
meat let’s
01:19:24
give it back
01:19:28
we didn’t cook chebureks I expected
01:19:35
more
01:19:36
thank you club ears professional
01:19:38
stomach adobe it
01:19:40
would be somehow aromatic like the next
01:19:44
type of dory
01:19:46
this is August khinkali I photo by you 8 a lot of
01:19:51
spices in feces there is chili pepper chili pepper chili
01:19:55
pepper through or and just like the tom didn’t fall out
01:19:58
tomatoes with red onions and cilantro and lime juice
01:20:01
I’ll try sugar here they study beef
01:20:04
wall and a little in pairs
01:20:09
he knows how to do
01:20:10
say yes and the courts three types of meat stuck it
01:20:14
there it turns out to be just a complete
01:20:16
pandemonium I can only say one thing
01:20:18
that the sauce you made was good but
01:20:21
here I expected more I burned myself thanks for
01:20:25
something he overdid it there some
01:20:27
heaps of spices stuck in but it was delicious
01:20:31
Artem I
01:20:32
present to your attention Henk you and
01:20:36
salad sauce with sour cream
01:20:39
lime and lemon khinkali I
01:20:42
also did this for the first time, but I know that
01:20:44
you will like it, well, first of all, they are all
01:20:47
torn, you see this is ventilation, it’s
01:20:50
called hello Konstantin,
01:20:52
and I see yours even started to take an
01:20:56
example from my mission, jokes
01:21:00
handsome, well done, they turned out very well
01:21:04
juicy
01:21:05
unfortunately unfortunately the juice flowed out
01:21:07
manure on the second started left
01:21:09
try the truth the second they didn’t give it but the minced
01:21:11
meat from the chat business beef lamb I’ll give it to the
01:21:15
headquarters it’s only parallel to the lamb
01:21:17
there’s very little I’ll add for the fat content
01:21:29
I can try Konstantin I ca
01:21:30
n’t recommend this on arrival even that you
01:21:32
Artyom wasn’t upset
01:21:34
about your culinary talents 11
01:21:38
shame not a single one of yours
01:21:42
has prepared at least a delicious
01:21:46
khinkali, the
01:21:50
thigh of the chefs and scamandere
01:21:56
is leaving forever
01:22:02
[applause]
01:22:03
Artyom yes I’m upset but I promise that
01:22:08
next time my henka you will be the
01:22:12
best and so the light behind Artem
01:22:16
Renata leaves the team
01:22:23
blinking after all I’m worth something because
01:22:27
I was able to reach this stage but
01:22:36
I did it for your garlic khinkali let’s
01:22:41
go you’re sure Konstantin
01:22:44
I’ll tell you more I’m not even afraid you
01:22:48
even if it all boiled down to borscht, then
01:22:51
I’d probably do it now as a matter of regret,
01:22:53
but I’ll do it with joy, and now I’ll name
01:22:56
the name of the first member of your team
01:23:00
who will fly out of this kitchen like a bullet, I
01:23:04
remind you again, you can chat, you can
01:23:08
talk about some old
01:23:09
textbooks about old books you can be smart
01:23:13
about technological maps or you can just
01:23:16
get up and do it
01:23:17
or you can get up and
01:23:19
so Andrei everything
01:23:24
even you remain a
01:23:32
dream of course a little unlucky well
01:23:34
think about it emotional
01:23:36
your god commented
01:23:42
but when I tried the dish of the other
01:23:44
participants I realized that Andrei was
01:23:47
not bad your food evokes Japanese
01:23:50
Andrey leaves the team of Konstantin and
01:23:54
left your beautiful red riding hood
01:24:00
Olga thank you for participating me you 0 that it’s
01:24:04
unfair that Agzamov found fault with
01:24:06
and now Kostya no matter how much you don’t
01:24:09
want it and no matter how much I want
01:24:15
Konstantin’s team and left leaves I’m
01:24:18
sorry
01:24:22
Stanislav yes thanks for your participation 8 soon
01:24:27
everything that I found, I won’t go again, what
01:24:31
happened, I realized that I’m staying, we
01:24:35
simply had no limits to the animations, and
01:24:37
even tears seemed to flow
01:24:39
from happiness, I’ll honestly say that Konstantin is
01:24:43
lucky to have you, maybe you’re the very
01:24:45
nugget that we’re looking for, I thank
01:24:48
you [ music]
01:24:54
so the finalists face a decisive battle; they
01:24:58
need to prepare and create a product that is not
01:25:00
just an
01:25:01
original dish, but a real
01:25:04
culinary masterpiece. Today the winner will be the one
01:25:07
who handles the live eel better than the rest. Well, there are
01:25:10
exactly four of you left
01:25:18
and you are the strongest fighters in this battle,
01:25:25
well done chef and this is the competition that will decide who
01:25:30
deserves to bear the title of the
01:25:33
main culinary talent of the country you even
01:25:40
know and above the main ingredient of the
01:25:43
last test reminds me very much of
01:25:46
you the same
01:25:50
brilliant slender
01:25:52
yes I wouldn’t say quirky cunning
01:25:58
such a current just like that this is a
01:26:01
live eel well yes
01:26:05
why so the eel is worried, the eel has
01:26:11
just blown the earthworms,
01:26:15
I would have brought it somewhere, even a cantor, cut the seams, the
01:26:18
carbohydrates are just so thick, the sins
01:26:22
were just trash, your task is to identify a
01:26:27
live, quirky
01:26:29
eel and prepare from it
01:26:32
one
01:26:35
winner’s dish on the paths, say, I’m never
01:26:40
ready for the eel I didn’t hold it in my hands
01:26:42
and didn’t even see it alive, but I did
01:26:44
n’t fall for the cheat at all. You have a fairly
01:26:49
large range of products that
01:26:51
go very well with eel. The task is clear, yes,
01:26:54
okay, we’ll give you exactly
01:26:58
one hour so that you can successfully
01:27:01
go fishing because in this
01:27:05
In case, for some of you, this coal
01:27:08
will really turn into a goldfish and
01:27:12
it will become the general culinary talent of
01:27:15
Russia. I
01:27:17
will appear and I hope that you will show
01:27:21
me that you were worthy of the final, but
01:27:25
of course I will be glad if one of you
01:27:28
wins
01:27:29
a lot of money my team I believe in you I
01:27:35
wish you only victory because you are not capable of anything else and
01:27:40
good luck and so
01:27:49
may he win culinary gave it
01:27:53
time to go take it away this is a very difficult fish
01:28:01
and it’s not even that it’s too tough it’s
01:28:04
not even hand-to-hand he there catch about and
01:28:08
no less which is this diode
01:28:11
floor don’t drop this dish
01:28:14
hints
01:28:18
[music]
01:28:20
I’m saying it’s the last chance but the finalists
01:28:26
wait
01:28:27
with live coal will show you what it’s
01:28:30
capable of it’s interesting what
01:28:33
you’re capable of you’ll
01:28:40
remember this eel for the rest of your life I don’t
01:28:43
know how he caught it all slips out
01:28:55
when everyone rushed into doom they need eel
01:28:59
there four I figured well who needs my
01:29:01
coal I’ll first get myself the
01:29:03
products I need I took Vika
01:29:05
avocado I found papaya zucchini the sound of
01:29:10
making legs out of it and let it be I
01:29:12
really think that but none of us
01:29:14
can cope with this task, then no one will
01:29:16
cook anything, the hour will run out, we
01:29:18
’ll just skin it
01:29:20
or saw it somehow in general, of
01:29:26
course, it would be advisable to use
01:29:29
pliers here, but since they don’t have any time with
01:29:33
teeth or something,
01:29:41
not only that as an improvisation,
01:29:48
I added a lot of different products
01:29:50
manga added strawberry cheek salad also
01:29:54
added unagi sauce a little honey and
01:29:59
orange when I marinated the eel and
01:30:02
fried it in this oil
01:30:06
[music]
01:30:08
mom why have we never cooked eel
01:30:12
please tell me
01:30:20
my ear I'll go there manga -I put creamy bean
01:30:23
pods
01:30:28
on well, like I must be the
01:30:31
original eel very bony fish
01:30:38
very bony fish and if you pull it out
01:30:44
well there I think these bones will go away
01:30:47
I understood that fish fatty fish has
01:30:50
its own characteristic taste it needs to be
01:30:53
pulled out I used a collaboration of
01:30:57
fruits, vegetables and the main product eel
01:31:06
is a very contrasting dish
01:31:08
[music]
01:31:14
I just made the thinnest fried
01:31:16
fillet with an amazing sauce
01:31:22
[music]
01:31:25
yes I tried it myself I didn’t even expect that
01:31:28
it could be such an explosion of taste
01:31:31
[music]
01:31:55
so that the choice of our chefs is honest they
01:31:58
will erase your money blind dishes
01:32:07
so you are ready even
01:32:10
this makes us happy there are four dishes in front of us we
01:32:15
don’t know who prepared it we will now
01:32:19
start trying and only after that we will
01:32:22
announce which of these four dishes will be
01:32:27
the winner and accordingly the author of the
01:32:30
recipe will thereby become the best
01:32:34
culinary talent in
01:32:36
Russia
01:32:46
cool do final chg and what kind of food
01:32:51
dish number 1 act eel
01:32:58
somewhere here oh my god how embarrassing I
01:33:01
really wanted to fall into the
01:33:03
ground Jake you cooked yes I see it
01:33:06
seems to me a mess prepared the messiah
01:33:09
all of it was prepared by Messina although what is the
01:33:12
whole mission here I see mushrooms or
01:33:15
potatoes, what is this, and I don’t pay cream
01:33:17
for it’s my sleeping time, I can’t
01:33:20
cook such a gruel, it’s terrible that I
01:33:24
cooked this, but it doesn’t look like it,
01:33:28
I didn’t instill in you how to be scared, it
01:33:32
seems to me that the author didn’t catch the eel,
01:33:35
but I still caught Gordon, well
01:33:37
I just drowned it here in the sea of ​​plums x
01:33:41
this is exactly what only yours can do they
01:33:43
wanted to whip and cook muse most
01:33:47
likely and so and such dish number two is a
01:33:51
simple but ingenious dish because
01:33:54
everything ingenious is just here here, in
01:33:57
principle it’s very good but a little bit and
01:34:00
somehow I forgot to put something here for you, but on the
01:34:02
contrary I like the
01:34:04
asymmetry and I like it I know
01:34:06
Konstantin that the dish is not overloaded
01:34:10
Vitaly is just beautiful andrew you did well I
01:34:14
knew the presentation of the presentation but the most important thing is the
01:34:17
taste is
01:34:27
very good very good but the sauce
01:34:32
raises very big doubts, although it doesn’t
01:34:36
seem like it’s a dessert sauce, Kostya, where do
01:34:38
you want to say that
01:34:40
Andrey prepared the sauce, it’s sweetish, you know, but about
01:34:43
Harry, it’s not bad for a reason that I’m ready,
01:34:46
someone from my team, and I’ll tell you more, my
01:34:47
friend my that the asparagus in general
01:34:50
will be prepared professionally Vitalik well done
01:34:53
everything is my victory because motik
01:34:55
never loses
01:35:02
hit duck blue they give number three
01:35:04
some let’s say softly very strict I
01:35:08
wanted to say the word strange
01:35:10
waiting time it’s full guys because you’re
01:35:13
waiting your legs are cowardly from nerves
01:35:17
creates fish guts destroyed I don’t know
01:35:21
what it is but mine would
01:35:25
n’t be capable of it
01:35:28
Andrey
01:35:35
[music] I had to
01:35:40
spit it out right away I of course
01:35:45
unfortunately swallowed it I didn’t lose
01:35:47
hope he wallpaper volumes and death we
01:35:52
try dishes number 4 the tension is
01:35:57
so it was exuding such a storm in you it’s
01:36:00
burning there it’s a classic charcoal with unagi sauce
01:36:11
let’s say for the album it’s a classic
01:36:15
but yes I’m not sure whether unagi sauce is either this
01:36:18
teriyaki or more successful but a delicious sauce you know,
01:36:20
there’s also a dacha before hesitating how it
01:36:23
became
01:36:24
where I’ll honestly tell you there are nuances
01:36:26
which I don’t like here, I also
01:36:28
don’t like the value of the fish there, I don’t care about the density, I care about the fact
01:36:30
that everything is mixed here, there’s
01:36:32
no need for fruit or a well and a kumquat here,
01:36:35
and if my nightmare is already on fire, the
01:36:39
kumquat was in a hurry completely kunku from
01:36:43
awesome, you understand, how do you like
01:36:45
Mrs. fear can cook, it
01:36:51
seems to me that there is a mix salad here, to think of
01:36:54
everything,
01:36:55
they piled everything like a trash can into one
01:36:58
dish, I’m telling you my point of view
01:37:01
here, this is an Anbu Lego Boltu match, here
01:37:06
the dish is understandably simple, but of course there
01:37:11
is a nuance with the sauce, well, this wasn’t even prepared by a
01:37:16
participant in the project, the pastry chef, let’s go and
01:37:26
have fun and right now the chefs will announce
01:37:29
which dish, in their opinion, is a
01:37:32
masterpiece of gastronomy and we will find out whose
01:37:35
ward will receive the title of the best
01:37:38
culinary talent of the country in this battle of
01:37:42
chefs unanimously I don’t even argue,
01:37:50
Rinat and I decided that
01:37:55
it’s finally lit my no May but now
01:38:01
Arno is allowed I'm a star
01:38:04
[music]
01:38:05
so the title of the best culinary talent
01:38:11
in Russia is awarded and my
01:38:18
dishes numbered
01:38:25
guests say I've already got mine
01:38:29
4 someday you're a winner
01:38:42
yes yes of course a winner I'm very happy
01:38:46
beautiful Željko is simply a champion in addition to the
01:38:53
title of best culinary talent in we have
01:38:55
great pleasure pork I’ll
01:38:57
give you this hefty sum of money, thank
01:39:01
you very much for all your talent and
01:39:04
skill and so the halo over Konstantin and
01:39:09
pour in you can save you can congratulate
01:39:12
Evgeniy Abramov
01:39:22
and if only not for a little sauce
01:39:27
turnyake seams just
01:39:32
welcome colleagues to my
01:39:36
gastronomic world we just got the
01:39:41
taste
01:39:42
let the sight of you be
01:39:46
[music]

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