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Culinary Studio of Yulia Vysotskaya address. Culinary Studio of Yulia Vysotskaya

Cognitive program about lifestyle. Half an hour of positive mood, practical advice and ready-made solutions.

In her cozy studio, Yulia Vysotskaya will not only cook breakfast, but also, together with invited experts and friends, will give practical advice and offer solutions to many family and everyday problems.

The program will become a kind of navigator for women, which will help them find their bearings in the rapidly changing modern world.

Julia Vysotskaya

She was born on August 16, 1973 in Novocherkassk. She graduated from the acting department of the Belarusian Academy of Arts and the London Academy of Music and Dramatic Art. She worked at the Belarusian National Theatre. Yankee Kupala. Awarded for the lead role in John Osborne's "Look Back in Anger". Julia played the main roles in "Nameless Star", "Bald Singer" and other performances. She starred in the films: "Go and not return", "A game of imagination", "House of Fools", "Lion in Winter", "Max". Wife of film director Andrei Konchalovsky. Julia loves to cook. Julia cooked her first dish at the age of six: she immediately mixed all the products that were listed in the recipe and baked a cake for her mother. It turned out to be an inedible brick, but Yulia's mother assured that the cake was a success. Julia is very grateful to her parents for not scolding her daughter for spoiled food, because then she would have lost all desire to cook.

Since September 2003, Yulia Vysotskaya has been the host of the entertainment culinary program “

The Culinary Studio of Yulia Vysotskaya is a unique and the only venue of its kind in Moscow. The studio has all the necessary equipment for holding various formats of culinary classes, master classes, corporate events and holidays. The European analogue of the studio is Jamie Oliver Schools in the UK. The culinary studio is very popular, most classes and master classes are fully redeemed a week before the event.

The main difference of Yulia Vysotskaya's Studio is that each guest prepares the dish from start to finish on their own under the guidance of the chef. The studio has 42 fully equipped workstations in two classrooms. Each guest has his own set of dishes, appliances, accessories, products. The chef's table is located in the center of the studio, all workplaces are set up in such a way that guests can clearly see everything the chef is doing. Also in the studio there are video cameras with video output to plasma, audio equipment, studio lighting.

In Moscow, every few months, new culinary schools or courses for non-professionals are opened, in almost every restaurant on weekends they teach how to cook something correctly, and new cafes and restaurants are building open kitchens for themselves: today everyone wants to cook. The Village continues a series of reports from different culinary schools to understand who wants to learn how to cook and why today.


CULINARY STUDIO OF YULIA VYSOTSKA
MASTER CLASS "DINNER FOR TWO"

For whom: For those who are interested in cooking and creativity of Yulia Vysotskaya.
Lesson topics: “Classic Italian food. Magic risotto”, “Seasonal cuisine from Daniel Phippard. What do parsnips eat with”, “Mothers and daughters. Master class for mothers and children from Yulia Vysotskaya and Marusya Konchalovskaya.
Culinary specialization: b people of world cuisine that you can cook at home.
Peculiarity:small groups, individual approach, each participant prepares all dishes from start to finish.
Price: from 3,500 to 5,000 rubles per person.
Number of participants: 6–8 people.
When: you need to follow the schedule, master classes are held three or four times a week, on different days.

In every country there is an image of a kind of ideal housewife - a woman in whom all the virtues come together to amaze and at the same time infuriate others. America is dominated by Martha Stewart, an energetic 50-something blonde who masterfully knows how to cook, furnish a house, fold origami, run a business and evade taxes. In Russia, this set is not enough, you still need to be an actress, with children and a cult director husband. Julia Vysotskaya in the field of gastronomy has gone from culinary programs to her own restaurant and the post of editor-in-chief in KhlebSol magazine. The logical continuation of this series of achievements was the opening of the culinary studio Julia Vysotskaya on Pravda Street. The studio is located in the right wing of the former house of culture, classes are held several times a week under the guidance of brand chefs, Yornik chef or Yulia herself, or in a pair with her daughter Marusya. For the latter, they say, a long record, so you have to do everything in two stages.

« In every country there is an image of an ideal housewife - a woman in whom all the virtues come together to amaze
and at the same time annoy others
»

I chose a master class dedicated to Valentine's Day, it was necessary to come to it only together. Similar pair classes will be held in the studio on a regular basis. To keep the intrigue, I take with me an old friend Zhenya, with whom it is not scary to even go on reconnaissance. In addition to us, two well-dressed couples under 35 became interested in aphrodisiacs and teamwork: a local photographer with a favorite model and an older couple with at least 10 years of marriage behind them.

From the first minutes it becomes clear that the organizers of the studio took into account all the shortcomings of the competing schools. Let's start with the fact that finally each participant (or couple) gets a separate workplace with their own dishes, stove and refrigerator. This allows you to cook every dish from start to finish. Chef-moderator Anton has planned two hot dishes, a dessert and a surprise. It is necessary to keep within three hours, therefore, so that the students do not lag behind, two assistants run around the hall. You have to work so fast that there is simply no time to comment or ask questions.

We start with the most difficult thing - we make dough for ravioli: mix two types of flour (regular and durum) and add the yolk. My companion kneads the dough with concentration and speed, and I get the role of catching up. Ideally, the process of kneading dough on Valentine's Day should be interspersed with kisses and role-playing games, instead - short dialogues with a hyperactive sous-chef Sergey, who sincerely worries about the result and tries to help.

While the dough is in the refrigerator, we cut onions and apples for the next dish - quail stewed with fruit. Anton leads the process in a cheerful voice, but he clearly abuses diminutive suffixes: “Put the pan on nine, and then on six, so that the quail does not burn.” Everything he does is broadcast on a large plasma in the “top view” format, which is definitely know-how for Moscow.

Culinary Studio Vysotskaya- a logical continuation of the girl's passion for gastronomy. Now Julia is the editor-in-chief of the magazine " BreadSalt", and at the end of last year on the main Moscow restaurant street, Bolshaya Gruzinskaya, she opened her own restaurant -" Ernik».

"Need to arrange future ravioli, that is, decide whether they will be rhombuses, triangles or hearts, which for some reason are cut mostly by men»

When the quail and onion are browned, fill the carcasses with water halfway, add sliced ​​green apples, cranberries and prunes and simmer for thirty to forty minutes. While the quails, resembling large sparrows, are languishing in a saucepan in good company, we roll out the dough. And here the female half is clearly ready to win back in the competition, who will roll out the dough thinner. Anton reminds us that we are cooking for each other, so it is necessary to lay out the filling of goat cheese, lemon zest and chopped basil not at random, but by making even rounds with two teaspoons and placing them at a distance of two centimeters from each other. The second half of the dough is placed on top, and two layers are pressed against each other with fingers so that only identical bulges remain on the surface. And creativity begins: with the help of a wheel - a curly cutter for dough - you need to arrange future ravioli, that is, decide whether they will be rhombuses, triangles or hearts, which for some reason are cut mostly by men.

A prerequisite for participation in the master class on Valentine's Day was the presence of the second half. In addition to the main course menu, the participants made heart shaped cookies and decorated it with orange icing and edible inscriptions.

An hour and a half has passed since the beginning of the master class, and the couples still have not raised their voices, except, perhaps, a cheerful woman opposite, who transferred all the initiative into the hands of her husband and is resting, eating the apples left over from the fruit sauce. On the stove next to the quail, water is boiling in a large saucepan, soon it will be necessary to pour olive oil into it (there are sponsor bottles on the table - three types) and put the ravioli. But it's not time to relax yet. Ahead - pears in wine.

To prepare four conference pears, you will need about a liter of the most inexpensive red wine, which causes indignation among men: they force you to work, but you can’t drink wine, pears, you see, need it more. Wine, along with three glasses of sugar, three tablespoons of honey and the juice of half a lemon, is heated in a saucepan. Up to this point, you need to have time to peel the pears and cut them off from the bottom so that they can stand upright in a saucepan with wine syrup. Since the ravioli and pears are cooked in parallel, the couples have to separate: the men are busy breathing the wine vapors from the pears, and the girls are making sure that the ravioli do not stick together. “Quails” have already reached this point, and it remains to add half the grapes to the sauce. The ravioli are also almost ready, but Anton is not appeased. Pears, in addition to wine syrup, rely on a companion - a ball of mascarpone cheese with mint. Zhenya, who has lived happily until now and believed that there is a hard and soft cheese, and also processed cheese, is clearly starting to get worried. For example, he is worried that pears are saturated with wine unevenly. A neighbor opposite in a tired voice says: “Anton, my pears are boiling!”

In the Vysotskaya studio, each participant is provided with everything: from a set of products to your stove and refrigerator. Thus, after three hours of culinary exploits, people go home with a complete understanding of how to cook several dishes inside and out.

"At men are indignant at this: they make you work, but you can’t drink wine, pears, you see, need it more»

And when two and a half hours have passed and, it would seem, is the time to sit down and start getting to know each other, the chef announces that he has prepared heart-shaped cookies for everyone, which must first be poured with orange icing (which is prepared on the spot), and then decorated with stars and edible inscriptions. And then take pictures with your creations. This three-hour marathon showed that men are, in principle, more tenacious, since they have time to properly serve all the dishes when women have already lost their enthusiasm along with manicures.

At parting, the host gives all the girls red roses and recipe books, and then helps to pack the remaining food with him in plastic containers (a nice detail that other culinary schools have not gotten their hands on).

"At men have time to properly serve all the dishes when women have already lost
enthusiasm along with manicure
»

The bottom line is a bunch of delicious food that you can’t finish eating, and an old friend who is somewhat dumbfounded by the amount of information. At a common table decorated with candles, everyone eats in silence, but everyone will remember this Valentine's Day for a long time. Far-sighted women, of course, would hardly dare to cook so many dishes, they would rather prefer lacy underwear and a bottle of champagne. But cooking together at the pace of the march for a change is very useful.


ANTON EREMIN

Julia Vysotskaya studio chef

« Valentine's Day is a special, magical and mysterious day. The task was to create an appropriate mood by means of culinary art. Two French dishes and one Italian, I hope, emphasized the romance of the moment. Ravioli with goat cheese and basil, quail stewed with grapes, prunes and cranberries, and for dessert pear in wine with mascarpone. I tried to choose elegant, light dishes, suggesting the further development of a romantic evening. Well, what is Valentine's Day without valentines and gifts! I decided to prepare a surprise for all the guests - gingerbread valentines. By the way, all the students were excellent. The conclusion suggests itself - cook with love, and you will succeed!»



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