Svetlana Kolbneva biography

Svetlana Kolbaneva: “In a good life there is nothing complicated” Svetlana Kolbaneva: “In a good life there is nothing complicated” March 15, Svetlana Kolbeva. Photo "New Kaliningrad. Ru" opened the door to the kitchen of its transfer, talked about her favorite food and wines, resolved doubts about the "way to the heart of a man", and also described the Koenigsberg cuisine and culinary features of the African continent.

Do you like to eat or cook more? In general, I am a classic journalist with education, in politics, with election illumination. And once I just have it. After the third election, it becomes clear that, in principle, nothing is changing with the economy, but I always liked the television as a profession. He said: if you want, try it. We started with a five -minute section, once a week in a morning format.

And over the year it became practically clear that a small section grew to an independent program - when sponsors appeared. Again, I can’t say that I left journalism. I still make reports, interviews, another question, what is not interesting to me, objectively uninteresting to talk with our politicians. We are all “small” and think the same ”? Therefore, politicians can be very good and honest people, but they simply cannot be frank with journalists.

They are forced to be diplomats. It was not interesting to me purely in ZhURNALIST. And the “taste of taste” from the year has existed in the “interview-portrait” format and, unlike interviews with eyewitnesses and information interviews, sets his task to reveal a person. Therefore, it is interesting to me. We talked about politics very little. The list of potential guests is scheduled for a year in advance.

Now I will not say exactly how many people have passed through the program, but if you estimate from a year, 52 weeks a year, it turns out more people ... Someone comes to me, since the format of such a conversation is interesting. We turn to someone with a proposal. It depends completely on you? There are three criteria, at least two of them should be available. The guest should be a person promoting something for Kaliningrad, something positive, something good, a person who causes public interest.

I must be pretty to me personally, to be “on contact”. We can be unfamiliar, but always meet before the program and find personal contact. And the guest should be talkative, sociable. For example, theater director Evgeny Marcelli. We made two issues with him, because this is just an enchanting person! I did not want to cut the material, but he simply did not fit into one program. Well, they released two programs.

Just the process of cooking the food itself removes the fear of the camera. The dish should be suitable for the guest, whether it be an informational occasion or personal preferences. On the example of two Polish consuls: Chubinsky prepared Polish cuisine because he promoted his country. The current Consul General, Marek Golkovsky, said that he did not want to cook Polish food and chose Italian, because he studied Italian, worked in Italy further: the dish should correspond to the topic that we are talking about.

Suppose in March a program was published with the rector of the European Business School Kaliningrad. They have the main partners in France and Germany, so we prepared French and German dishes. If guests do not know what they want to cook, we offer our own options based on general criteria. I love East Prussian cuisine and therefore try to promote it. In addition, there is a technologist in the program, who will ensure that the final result turns out to be good, because we will eat all this later - we arrange a “production meeting by the results”, although the right woman, of course, should feed her man and, preferably, well, with love.

It is easy for me to talk about this, because I am a person itself is very tele- and photogenic. Again, there are a lot of beautiful people in the family. There are many beautiful friends around, and they are all different - some are thin, others are dense, but all beautiful. I do not bother on this topic. We eat delicious useful, if you want, healthy food, sleep normally, live normally, play sports.

Buy from grandmothers. Now in a tent where I buy fruit-vegetables and greens, a kid and Jerusalem artichoke were laid for me. Yesterday we ate fresh goat cheese with mold, he was brought to friends from one Kaliningrad farmer. Regarding the lack of healthy food, people who are sitting and doing nothing. We need to look, and there is nothing complicated in this. There is nothing complicated in good life!

In bunches for hamburgers, an abnormally high sugar content, so that such a delicious brown tone is obtained when fried - this is caramelization. And this is unnatural, I don't want this. I have a normal attitude towards land, and this is, in principle, fast food.It happens that I eat burgers, but the real ones that are made in a biibrostan, for example, in Germany, where instead of cutlets is a piece of meat, and it is laid between the slices of grain bread.

Restaurants of Russian cuisine, as a rule, are not at all interesting abroad: Olivier salad, borsch and so on. But borsch, by definition, is the best prepared by mom. Or dad. I was trusted to knead the minced meat for dumplings. I grew up in Polesssk, in a house with a garden-garden, they cooked all the time, ate something, harvested something. They collected cherries, then jam was cooked from it.

If it is done specifically for me, then this is the best that can be. For me, cooking is a job, and my favorite work. But this is a fairly hackneyed dish. In general, East Prussian cuisine was formed between the Baltic and Slavic, so it is very close to us. There are interesting a fish theme, the theme of game, cottage cheese desserts, berry and fruit dishes, so she will always find her admirers.

In those days when there was no Internet, knowledge was transmitted from grandmothers to granddaughters. We have such a regional feature that grandmothers and granddaughters said, as it were, to put it softer in different languages. Then the grandmothers were deported: the grandmothers were German, and the granddaughters are already Russian, so the transfer of knowledge did not occur naturally.

My family was lucky: the first generation found indigenous inhabitants, for several years they lived side by side with the Germans, and our family traditions are somewhat different from the Russians.

Suppose we have never cooked pancakes with thick ones - only thin, lace; Potatoes are fried with slopes and onions. Then I found the same dishes in German cuisine. There was always a sea buckthorn at home. This is a local berry! Owls from sea buckthorn, oil. They drove apple wine. Because there are varieties of apples that allow good production of wine and cider. I don’t know who is still interested in Koenigsberg cuisine and is interested in at all.

I started this many years ago, and now I already know the cooks who work in Germany, I have many books on East Prussian cuisine, I am friends with Ramona Aztsarro, the owner of the Eastern Prussian cuisine of Maryelhen in Berlin. I dream to bring her here to the culinary seminar, maybe. I go to different institutions for various reasons. In Tabasco and Moscow -Berlin - have breakfast, lunch, and sometimes have dinner.

Now she began to go to the “reporter” because they have good music, and they greatly improved the kitchen. If the holiday, then "Dolce Vita" and "Manor". Kapuchino with two cubes of reed sugar in the “foot move” - in “Croassan” - this is my typical morning. Nothing will break through the taste of coffee that you drank on San Marko Square in Venice, although coffee varieties can be much worse there than those served in our restaurants.

Very good quality coffee. But, first of all, I drink wine. Red, white dry wines. Compared to large wine countries, Russia has never produced its good wine on an industrial scale. In my opinion, there are drinks of drinks in which the countries are: wine, beer and alcohol-nasal. The same Sweden is very bad beer, there is no guilt, but they have excellent strong drinks, all these tinctures.

It seems to me that Russia is somewhere in the middle between the beer and vodka belt.