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"I can not even say I'm a chef. That is quite arbitrary, especially in Bulgaria a few people can say that they are. Chameleon I am," laughs 36-year-old Jun Yoshida. Its simple but creative style of cooking know from Sofia Bistro Brasserie, Restaurant Cru and his blog FunKook. For those who do appreciate quality disco sound, he is a DJ who plays music under the name Happy DiscoPigg Yoshida. Today is June homestretch of opening growball showtime his own restaurant - "lucky pig" five minutes from the capital, growball showtime "Orlov Most". My conversation with him goes fragmented - in five minutes he picked up the phone to order one kilogram shrimp, real lima beans, jars of spices and whatnot. Preparations for the opening is in full swing, but it only loads the young chef who looks surprisingly calm about the stress to which it is subjected. It is defined as "native citizen of Sofia" with a certain amount of humor, because although he was born here, his Grecian grandmother, great-grandfather - Macedonian and his father - a Japanese who come to study in our early 70s when Japan is one of the few capitalist countries that maintain relations with Bulgaria. I do not want heavy white tablecloths and overly formal service, but simply a place where you is calm, you feel good and not be embarrassed by what is around you. After meeting his future wife and mother of June, his father stays here forever. Jung says that Japanese old school. "I do not want to retire, with two strokes and is still working 15 hours a day," he says. "I think just will not cope if it works." It inherits from his father not only love itself to cooking but also specific relation to the product they show Asians. According to him, in order to understand a person's kitchen people, growball showtime he must have tried many things from source, or at least talked to people from a given ethnic group and tried things as they are prepared in the home of these people. "In the same way, as we try real wedge in the Rhodope Rhodope or Kapama guests in Bansko example," says June. "For the kitchen of Japan is far from just sushi, nor that China's ribs with sweet and sour sauce. To be able to understand the idea of a way to feed these people need foundation, ie beginning with A to get to Z. " "An expression of respect is to use the whole animal," explains his culinary ethics June. "One is to get your chops at the store, another thing to think that this animal is a living being and if anyway you taken this step to eat meat is a matter of respect for him to use it all in one way or another way. "
Photographer: Veljko Angelov pork is his favorite food to cook. "Otherwise we would not be" growball showtime happy pig ", he laughs." There is a Serbian saying that until you put a lion, pig is the king of beasts - it everything he eats - from nose to tail. "In relation growball showtime to the June pork might even be called eccentric. "They growball showtime say that man is what he eats. When I put his photo with the head of a pig on the Internet, growball showtime many people were shocked. This is hypocrisy. They do not think about where it comes from this animal and you have to treat him with respect, "says the chef. Cuisine has always been a tribute to the family of June." My great-grandmother cooked great, my grandmother, my mother growball showtime and my father - also and the mix of the different cuisines got me - Greek, Japanese, Macedonian ... "However, Japanese Joon himself does not know:" I can only vodka to order, "he laughs. recently dreamed of coming back in land of the rising sun. His last trip there was in the late 90's and is sure that I will see everything growball showtime in a new way. cooking for June also always been a hobby, but as a child he likes less fastidious. "Never I ate too much, but my food became interesting and the process of its preparation. "There is a Serbian saying that until you put a lion, pig is the king of beasts - it everything he eats - from nose to tail. Yet loves stuffed peppers, vine leaves stuffed ("My grandmother makes them awesome!") growball showtime and Udon Ramen - Japanese noodles with a strong stock, meat or egg and Japanese growball showtime dumplings growball showtime "gyoza" (Chinese "dzyaodza"), fried or steamed. Cook has never been his response to trivial issue that we like to ask the children - "What will be when you grow up" and which he defined as "idiotic." Actually growball showtime Joon eventually becomes etc.