Kuchenne Rewolucje 2024 Odc 2
Category
😹
FunTranscript
00:00In Żnin, chicken is served. Unfortunately, at very low prices.
00:11We won't eat such things. Poison people. We won't.
00:15The loan was taken to make this? Yes.
00:17Some huge one? Yes.
00:18And how much do you have to pay monthly to the bank?
00:20About 30,000.
00:2230,000 a month?
00:24Ania, don't you feel that this meat is just terrible?
00:28When we cook it, it will be wonderful.
00:49Żnin is a town of several thousand inhabitants in the Kuyavian-Pomeranian Voivodeship,
00:53which is close to Gniezno, Bydgoszcz or Toruń.
00:56The town has medieval roots, which can still be seen in beautiful traces.
01:01And its assets are certainly two lakes.
01:05Anna and Tomasz run Żnin, serving mainly chicken from Chicken Go.
01:10We used to have a farm.
01:13We ran it together with our children and family.
01:17Our son died here, in our life.
01:22My son had to take over the farm.
01:26The plans were twisted, crossed.
01:30A tragic death practically destroyed the world of our whole family for a moment.
01:35I don't want anyone to experience this.
01:39You had to change your life plan very quickly.
01:43They had a very bad association with it.
01:45My brother actually died there.
01:47The parents just had to think of something else.
01:49It was already half-returned.
01:51My wife always had such dreams, plans.
01:55Some cafe, a small bar.
01:58We opened Chicken Go on August 15, 2020.
02:03The restaurant had a strictly defined character from the very beginning.
02:07We thought for a long time about the menu we should choose.
02:11And it just fell on American cuisine, i.e. crispy chicken.
02:16Crispy chicken was a brilliant idea.
02:19And in the beginning, it was selling brilliantly.
02:22We served 14 people.
02:25Everything was going well until the first lockdown.
02:30Additionally, in Żnin, a kilometer away,
02:34a large international fast-food chain opened, which significantly reduced our profits.
02:39Then the guests disappeared.
02:41Seeing the drop in turnover, the owners began to get lost.
02:45Here, I think, there is also a problem with management.
02:48I'm the owner, but I don't lead, I don't like to lead.
02:53Krzysztof takes care of everything, as if he were our employee.
02:57I had to convince my wife for a long time to look at these pots.
03:02She explains that she doesn't have time.
03:04And I say, that's right, you don't have time because you're standing on the dishwasher.
03:07And the dishwasher can be taken care of by someone else, unfortunately.
03:09Very often it's done by a mother.
03:11Not to decide, right?
03:13And you can't avoid it.
03:15I think I believe in myself too little.
03:18A little too little.
03:20Meanwhile, running a restaurant is for the family to be or not to be.
03:25We invested a lot of money in it.
03:27The money came from the loan funds.
03:30We invested about 300,000.
03:32The next loans were taken to pay ZUS.
03:36Pensions, most importantly, so that the employees have pensions, because everyone has a family.
03:40All the debts, it's about 600,000.
03:43You get nervous.
03:45Nervous, because you just think about it all the time, because you never know.
03:49Sometimes you wake up and think about what's going to happen next.
03:53We have nothing to pay off the debts.
04:02It took me a long time to get back to Mrs. Magda.
04:05Yes, I practically wrote to my father-in-law.
04:08I said, listen, write, we'll see if Mrs. Magda replies.
04:15She is my dearest child.
04:31It seemed to us at that moment that this was the best and last solution.
04:35We have no other emergency plan.
04:37Well, if Mrs. Magda doesn't help,
04:43it will probably be the end of the chamber.
04:59When I see the name Chicken Go, I want to eat.
05:02But my job is to help.
05:08Magda Gessler has been traveling all over the country for years,
05:12changing the face of Polish gastronomy.
05:15The owner of a restaurant and an unquestioned culinary authority.
05:22Are you normal?
05:23Controversial and uncompromising.
05:25She fulfills her mission with killer efficiency,
05:28because she knows that millions of people trusted her,
05:31and the kitchen revolution took over the whole of Poland.
05:38Good evening.
05:39Good evening.
05:40I'll open the door a little bit.
05:42This chicken comes out of my nostrils.
05:45Do you love America so much that you made it all so artificial and a little stinky?
05:51I don't like this smell.
05:53It stays in our hair, on us, everywhere, right?
05:56The menu is dominated by chickens.
05:59What am I supposed to eat here?
06:02We also recommend kebab.
06:04A good kebab is mutton.
06:06Is this a chicken breast?
06:08Strips are chicken breasts, but they are breaded, right?
06:11Breast.
06:12We also have lunch dishes.
06:14You want to save yourself with this.
06:16Yes, a little bit.
06:17We also recommend radzika, karkówka.
06:20Then I'll have karkówka.
06:21Karkówka.
06:22And rice.
06:25The most interesting will probably be the company strips,
06:29for which Tomasz is taking part.
06:37When the chickens get time to bathe in deep fat,
06:41the broth is ready first.
06:48Here you are.
06:51What is this?
06:55Why is it bubbling?
06:57It's boiling.
06:59I'll ask for something on the side.
07:01Shumi, shumi, broth.
07:04Shumi, shumi.
07:06A lot of onions, right?
07:08How many days has it been boiling?
07:10Today it was boiling.
07:22Look, it's done.
07:24But the chicken is broken.
07:26I'm sorry.
07:28That's why it's shumi.
07:30The chicken is broken.
07:32Which makes a terrible impression.
07:35Sometimes the lady says that it's broken,
07:38that it's an old chicken.
07:43It's good.
07:45It's good for me.
07:47It's good.
07:48It's hard for me to judge.
07:49It's delicious, but...
07:50We always eat such things.
07:52It was good.
07:54It was good for me.
07:57Karkówka was lying next to the chickens for a while,
08:01so maybe it will turn out to be better?
08:06You can even eat it.
08:10Karkówka is very good.
08:13Congratulations.
08:15It's a show of humor, right?
08:17Probably yes.
08:18Broth is broth.
08:20But now something from chicken again.
08:23And finally in American style.
08:27Where is striptease?
08:29That's chicken fillet.
08:31It's breaded.
08:33When I was looking for Mrs. Magda,
08:35I knew that this chicken is not what it should be.
08:38I wouldn't even serve it to her.
08:41And what's on top, is it corn?
08:43No, it's breadcrumbs.
08:45What breadcrumbs?
08:46It's such flour.
08:47We have such breadcrumbs.
08:49Was there something wrong with her?
08:52Give me that breadcrumbs flour.
08:55What is it?
08:56It's a frying pan, in which we just fried the strips.
09:00You will fry your strings,
09:02but not the strips.
09:08In Żnin, chickens are served on an American model.
09:11Before Magda Gessler, a specialty of the factory.
09:15Give me that breadcrumbs flour.
09:20Here you are.
09:22Mrs. reads.
09:23Magda.
09:25Wheat flour,
09:26salt,
09:27glucose,
09:28flavor enhancer E621,
09:31hydrolyzed plant protein,
09:33stabilizer,
09:35anti-inflammatory agent E500.
09:37Yeah!
09:38It's chicken.
09:40We try to do it well,
09:42but what's in the breadcrumbs,
09:44in the marinade,
09:45we don't know anymore.
09:47Children eat it,
09:48adults eat it,
09:49don't get poisoned by it.
09:51Take a look.
09:54Here's the chicken,
09:55here's the breadcrumbs.
09:57That's why we make money.
09:59For you,
10:00for your stomachs,
10:01for your health.
10:03God, what a mess.
10:07This is also breadcrumbs,
10:08I'm not lying.
10:09This is also breadcrumbs,
10:11and I have this much chicken.
10:15Maybe we really don't do it the way we should.
10:18Let's make it according to the recipe.
10:21Oh yeah!
10:22Fuck yeah!
10:23Fuck yeah!
10:24We're not going to eat such things.
10:26We're not going to poison people.
10:28Why do you poison people?
10:30Mainly because they thought
10:32that if someone produces it,
10:34if someone sells it,
10:36then we probably don't poison people.
10:42And if only it were that simple.
10:45Why do people know so little
10:47about what they feed people?
10:54The next day,
10:55it's still the owners who intrigue Magda Gessler the most.
10:59Who and why
11:01got into this American scene?
11:07You're the owners?
11:08Yes.
11:09And you're the creators of this idea?
11:11Yes.
11:12Who told you to buy these products?
11:14Before we got interested in this breadcrumbs,
11:17we got a number of information
11:20from the producer.
11:23Are you out of your mind?
11:26How can you believe a person
11:28who wants to put a kid in you
11:30that this kid is tasty?
11:32Or healthy?
11:33I was always raised in such a way
11:35that I have to be honest,
11:38I have to be reliable,
11:40so I don't see a reason not to trust.
11:42What's your story?
11:43Does it somehow condition these bad decisions?
11:46Well, we also ran a farm.
11:49In 2012, we lost our son in an accident.
11:52How old was he?
11:53Twenty-five.
11:55That's why you can't get married.
11:57No, no.
11:58It's weird anyway.
11:59Twelve years.
12:00That you're still alive.
12:01That we're getting married.
12:05Probably only because we're together.
12:08That's a lot.
12:09That's a lot.
12:13In health problems, in illness,
12:15we're together all the time.
12:16It's a huge role model for me
12:18as a person in a marital relationship.
12:21And what's your financial situation like?
12:23It's a tragedy.
12:25Everything fell apart.
12:28The loan was taken to do this?
12:30Yes.
12:31It was huge.
12:32Yes.
12:33Well, together with the debts,
12:35600,000.
12:38600,000 is a lot.
12:39It's a lot.
12:40We didn't take the money for fun.
12:43We took it to develop our business.
12:46How much do you have to pay the bank every month?
12:50About 30,000.
12:5130,000 a month?
12:52Yes.
12:53Damn.
12:55It just pulls you to the bottom.
12:59For now, we're half a meter under water.
13:03And in a moment, we'll be in the depths.
13:05We feel very bad
13:07that we can't pay back the loan.
13:09It's uncomfortable for us.
13:12It's terrible.
13:14Good evening, Mrs. Maciej.
13:15What's your name?
13:16Magda.
13:17Magda?
13:18Yes.
13:19I understand that you're a pretty conscious woman.
13:22I think so.
13:23I'll find out.
13:25Are you conscious because you saw the financial results of this place
13:29and you got scared
13:30and you thought they were close to the wall
13:33and everything would fall apart?
13:35Yes, exactly.
13:36That's what it looked like.
13:37My parents just admitted that it got tangled up at some point.
13:40There was a big problem and they couldn't deal with it.
13:43So they were looking for help at my place.
13:46In a sense, to advise, to help find a solution.
13:49When did you start accounting?
13:51Or not recently?
13:52I mean, I've been doing it from the beginning
13:54because I had small children, I worked part-time.
13:56So for a while, I gave up.
13:59My mother moved to the accounting office.
14:01That means there was a big hole at that point.
14:03And that's when the problems that were there came up.
14:06My parents have been with me for over half a year now.
14:09I've been accounting for them because of the savings.
14:11We never reach out to someone to help us.
14:16We always try to deal with it ourselves.
14:19But these problems have just grown on us now.
14:23It's hard for me to ask for help.
14:25It's hard to get it out of yourself.
14:28It's always been a belief in yourself
14:31that you have to deal with it yourself.
14:35And how do the owners deal with cleanliness?
14:38Can we take it?
14:39We can.
14:40Because I won't even look at it anymore.
14:43I have to take everything that concerns the past.
14:46OK.
14:47With watches.
14:49What is this?
14:50A pressure cooker in which we just fried those strips.
14:55You will fry your strings.
14:58So no more strips.
15:00The laboratory is disappearing.
15:02In the end, it will be so normal.
15:04And fragrant, as I say.
15:06And that it will be normal food, not artificial.
15:11I think it's perfectly clean for my night.
15:14But you can always check it.
15:18Oh, it's perfectly clean, I'm not lying.
15:21I won't lie to you anymore.
15:22You took care of it.
15:24We are glad that at least one of us succeeded,
15:29that the bar is clean.
15:35These are honest people who don't know what they are doing.
15:43You can certainly start building on honesty, but also honesty.
15:48A lot will also depend on Magda's involvement.
15:51The daughter of the owner.
15:53Everything was running.
15:55Such driving, looping in these loans, in all this,
15:58it led to what it is now.
16:00Provision or non-provision.
16:01You finally said it, but if you had said it faster,
16:03maybe it would have been possible to play it a little differently.
16:06Maybe it would be easier for us to deal with these problems now.
16:09Could it be faster?
16:10It would be easier for us, wouldn't it?
16:12Exactly.
16:13Next time, please, hit me right away.
16:16Because I'm not able to have my hands on my waist, on a circle.
16:20I will help you as much as I can here in the bar,
16:22as much as work will allow me, children, and we will work, won't we?
16:33Now the question is, how will the American character of the place change?
16:38I have a very traditional idea for this place.
16:43What will everyone interested in find out in a moment?
16:49I wanted to come up with something so that you would have quality,
16:52tradition and satisfied guests.
16:55The interior will be changed, quite drastically.
16:57There will be wooden planks of various shapes all over the wall.
17:02There will be meat presses.
17:05And this place will be called My Skaboszczak.
17:09Beautiful.
17:10Beautiful.
17:11My Skaboszczak, well, that's a ten.
17:14Simply put, you're going to make the most wonderful skaboba.
17:17When you go to Skaboszczak, you know what you'll get there, right?
17:20And what you can count on, and probably what to drink.
17:24We can start with the appetizers.
17:25Mortadella salad and yellow cheese.
17:28Vinegar from Metki.
17:30Then there's goulash soup on a fork.
17:33And then there will be a skaboba.
17:35But the skaboba will be three-step.
17:37A piece of bacon with a fork and a medium skaboba.
17:43I will have my own unique skaboszczak.
17:46It will be a blast.
17:47It will be a blast.
17:48Because I don't know a person who wouldn't like a skaboba.
17:53Are we giving up or are we doing it?
17:55No, we're not.
17:56I can see it.
17:57I'm hungry already.
17:59Macowiec for dessert.
18:01We dreamed, we counted on Mrs. Magda to come up with something.
18:05Well, she came up with a great idea.
18:07In the end, we know where to go.
18:10But first, a trip not to a bright future,
18:13but to a place that has experienced similar problems in the past.
18:18Good morning.
18:19Hello, Basia.
18:20Good morning. Welcome.
18:22Hello, my love.
18:23There are people who are as brave as you.
18:25Twelve years old.
18:27Good morning.
18:28You live and prosper.
18:29Basia experienced a revolution in Gniezno.
18:32And she also had to learn a lot.
18:35Here we have sausages, right?
18:37Stew from smoked meat.
18:39Wonderful.
18:40Mushroom sauce.
18:41Mushroom sauce for meat.
18:42Oh my God.
18:43Take it home.
18:44I'm very sorry.
18:47But it was the worst dinner of my culinary revolutions.
18:50Drama.
18:51This is Basia.
18:52Basia is the owner of this restaurant.
18:54Twelve years ago, she had two million debts.
18:57You can go out of everything with hard work.
19:00She doesn't move from here.
19:02The truth is that I'm here every day.
19:05I give my whole heart to this restaurant.
19:09And what did it lead to?
19:10That you relied on products that are simply murderous.
19:14That is, on all the chemicals that are packed in food
19:17to sell it quickly
19:19and make money on it without any special effort.
19:22Exactly.
19:23We completely forgot about it.
19:25It was a witch who knocked it out of our heads.
19:28Completely.
19:29I listened to Mrs. Magda.
19:31Really.
19:32Very much.
19:33I used her advice.
19:36Guests must be treated like at home.
19:40From what is best.
19:42When it comes to debt.
19:45I'll tell you this.
19:46People work everywhere.
19:48And really.
19:49If we didn't let them in through the door, Magda would come in.
19:53And you can get along, yes.
19:56Make some extensions or agreements.
19:59You can get along.
20:01Really.
20:02One person could get out of such big problems.
20:07And there are two of us.
20:10There is no way you can't succeed.
20:13Besides, you have to learn the consequences
20:16and consistency in action.
20:18And awareness of action.
20:20And I leave you so that you can continue to gossip.
20:24You will be more natural without me.
20:31If you don't go short, success lasts a long time.
20:37I understand that you work hard here,
20:41but do you also go to the laundromat?
20:44No, I mainly manage.
20:46I won't charm.
20:47I can't cook specially.
20:50My success is my crew.
20:53The problem of the wife is in the management.
20:55In managing the crew.
20:56Managing the crew.
20:59That's why I asked you if you also go to the laundromat.
21:03I don't quite agree with this, Tomek, what you're saying.
21:06Because if we do everything together,
21:10I don't want to create a barrier.
21:12Do you cook?
21:14Yes, I've been frying our chickens so far.
21:18I was in charge of the kitchen, I was in charge of the money.
21:21In the meantime, I was washing dishes.
21:25Let me put it this way.
21:26I think if we do everything,
21:28we don't do anything very well.
21:32I think you should specialize in something specific.
21:36Well, yes.
21:38She convinced me.
21:39I know that I should do this.
21:42I'll try.
21:43Which, after all, doesn't sound convincing at all.
21:53The next day, a new name appears at the restaurant,
21:56and the repair crew also takes part in the work.
21:59The task is not only to talk about the food,
22:02but also to serve it perfectly.
22:13It's time for the pork chop to become a hero in Żnin.
22:19And maybe that's what's going to happen,
22:21but first you have to lean over the salad.
22:24Served in a pork chop with the company's vinaigrette.
22:30We have a little vinegar from the cucumbers.
22:34You have to chop the dill a little more.
22:41Here is the regional variety,
22:44that the vinaigrette is made on the basis of a method
22:47that is slightly smoked, and that gives a charm.
22:51And what are we going to do now?
22:53Water?
22:54I'll forget about the water.
22:55Forget the water?
22:56Yes.
22:57Yes.
22:58The vinaigrette is supposed to help create a sauce.
23:01It's very dark.
23:02You have to take it off.
23:04Therefore, it will be distributed with a meat broth.
23:07The pork chops have a classic vinaigrette.
23:10No water comes into play.
23:12It's a community.
23:13Beautiful.
23:18Super.
23:19But it has a character.
23:21The taste is built on the taste.
23:23Not in the mouth.
23:25And that's how it has to be done.
23:29Returning to the salad,
23:31its base will be mortadella.
23:33It will be half of this mortadella, more or less.
23:35Cucumbers.
23:38To this onion, a lot of dill.
23:41We'll take this.
23:42We'll take this.
23:43And finally, the sauce on the basis of salmon.
23:46Well, we almost have a salad.
23:48It's a clear yellow cheese.
23:50Simple, uncomplicated.
23:55It's used very nicely.
23:57It's good that it doesn't stick to us,
23:59that it's ready,
24:00that we don't have to be angry,
24:02that we can't separate the cheese flakes.
24:05And that it can be cut into thin strips.
24:07Because this cheese will be the last ingredient of the evening appetizer.
24:11The salad will also promote a revolutionary menu.
24:15We have coppere to sprinkle it.
24:19I mean, we have whole ones, we have...
24:22Znina Street
24:24On Znina Street, dad and daughter set off.
24:32Good evening.
24:34This is an exceptional salad.
24:36Mrs. Magdy's idea is unique.
24:38We encourage you to try it.
24:41It's something completely different.
24:43It's good.
24:45I'm eating a slice of salmon, it's just...
24:48A bomb.
24:49We definitely invite you for something good for everyone.
24:52If there are such flavors, I'm the first in line.
24:55Everything is made fresh, from natural ingredients.
24:57Bread.
24:58Everything is poured in an exceptionally delicious,
25:00which you have definitely not eaten in your life,
25:02with vinegar sauce.
25:03Delicious.
25:04Delicious, exactly.
25:05I love it, ladies and gentlemen.
25:07So fresh, yes.
25:08Slightly acidic, probably because of the lemon.
25:10And this coppere completes it practically.
25:12I have to say that it's a very interesting combination.
25:14Surprising.
25:15Everything is well seasoned.
25:17Very tasty.
25:18Only one thing has not been mentioned in the kitchen so far.
25:21Namely, about cutlets.
25:23Only now, in this case, it's starting to be loud.
25:26All women beat cutlets.
25:31Cutlets, by the way, are different than usual,
25:33because they are made of pork chop,
25:35but also pork shoulder and pork neck.
25:37And this is what you have to eat the most.
25:42What a pork chop!
25:48Oh!
25:50Oh!
25:51Look!
25:52Oh!
25:54Hop!
25:55When everything seems clear when it comes to cutlets,
25:58you can go back to the goulash.
26:04Don't you feel that this meat is just great?
26:07No.
26:08It has only overgrown.
26:10When we cook it, it will be a miracle.
26:14Hard potato.
26:19Come on.
26:20But still, you have to try adding tomatoes to the meat.
26:24But it's already starting to catch at the bottom.
26:28Because it's a pot to the ass.
26:29Give me a pot.
26:31I'll hit it first.
26:32Be careful, God, don't scratch the bottom.
26:34Okay.
26:35Show me.
26:36Well, look what's going on.
26:38And it would be after goulash.
26:40We throw it out, we don't scratch.
26:42I couldn't imagine Hungarian goulash without hot pepper.
26:47And to make the most of it and develop its flavor,
26:50you have to fry it in lard at a temperature of 50 degrees.
26:55Not higher, because it will burn.
26:59And now, what Poles love the most.
27:03Spiciness.
27:10Perfect.
27:13And how's the meat?
27:15Hard.
27:16Oh, please, roll two pieces so that the meat is soft.
27:20It's the last time she's making soft meat for us.
27:23Okay.
27:29For dessert, there will be a poppy seed cake.
27:31Richly.
27:32With a lot of honey and poppy seeds,
27:35and poppy seeds with a fluffy, thick foam.
27:40It has grown very delicately.
27:44But it will be thick.
27:45Yeah.
27:49This cake is fresh and nice.
27:51Nice.
27:55In Chicken Go, nothing encouraged you to stay longer in this place.
27:59Mój Schaboszczak has to work differently for the guests.
28:03The decoration here is raw and without expression.
28:06Hence, the interior has to tell about cooking.
28:10The color scheme of the place has changed,
28:12not only graphics, but also numerous kitchen utensils.
28:17Wooden planks have also appeared.
28:19Why?
28:20The guests will find out later.
28:22For now, they will have time to look around.
28:30Good morning.
28:31Good morning, ladies and gentlemen.
28:33Welcome.
28:34Good morning.
28:35Good morning.
28:36Mój Schaboszczak is a great name.
28:39I really encourage you to come here.
28:41Everyone loves it.
28:42And, of course, it will be a home-style dinner.
28:47Good evening.
28:48Good evening.
28:49Good evening.
28:50Very interesting, warm colors.
28:52It's very cozy here.
28:53I like all these details.
28:55Sticks, planks, hammers.
28:58It's something cool.
28:59As a wife, I can have a hammer in my hand at any time.
29:05She's washing the dishes.
29:06She's sick.
29:08What are you doing?
29:09You have all the paper on your head.
29:11If you do it with the plates in the middle,
29:13you'll have to choose two hours.
29:18A revolutionary dinner has just begun in the bar in Żnin.
29:22At first, the numerous guests can try the salads.
29:27The combination of cheese, mortadella,
29:31plus additional salmon fillets is amazing.
29:35I'm after the first dish,
29:37and my brain says, I want more.
29:40I want more.
29:41Where is Mrs. Magda with the dishes?
29:43Okay.
29:44Give me the plates.
29:46Where are the plates?
29:48After the starter, it's time for the soup,
29:50which is a thick, aromatic goulash.
29:55Served with baked pepper and a little bit of cream.
30:01Bon appetit.
30:04I love goulash.
30:05They don't have spoons.
30:07Who's responsible for this?
30:09Where are the spoons?
30:11They're already washing.
30:12They're washing.
30:13Magda, it's not like that.
30:14I don't know.
30:15It's like in the army.
30:16Think.
30:17Okay.
30:18But I could know that they're already leaving.
30:20No, you have to say everything.
30:21You have to control.
30:23Spoon.
30:25Spoon.
30:27Here you go.
30:28Please eat, because it's going to be so hot.
30:31Fortunately, the dishes have been found.
30:33And they're on their way.
30:37Goulash is a revelation.
30:39The flavors are great.
30:41The spices are so good.
30:43The peppers, the tomatoes.
30:44It's a paradise for me.
30:45My wife, for example, has never cooked such a soup.
30:49And such dishes?
30:51Can they be found in the area equally delicate?
30:55Good.
30:57Elomek, go for the empty plates.
30:59Okay.
31:02Pork ribs in their own sauce.
31:07Tell me again, I will see that you left the used plates in the living room.
31:11If you f**k around with those plates in the middle, you will be collecting 2 hours.
31:19The ribs are very delicious.
31:20They are melting in your mouth.
31:22something was wrong.
31:23This sauce had an extraordinary magic in it.
31:28Well, you can see the higher class, right?
31:31Magda, you're going to take a little responsibility for being in the room.
31:38I'm learning, I'm learning.
31:39But you're not supposed to learn, you're supposed to do it.
31:41It's hard for me to take responsibility for the sauce.
31:43You just don't run this restaurant, do you understand?
31:46She cooks dishes, she's sick.
31:48What are you doing? You've got it all in your head.
31:55In a nervous mix, another new company dish.
31:59Right now, the boards are being checked.
32:01Wider than the largest plates.
32:08I expected something smaller, didn't I?
32:12When I first saw this hideous neighbor,
32:16I thought there was going to be one,
32:17and he was going to cut me like a pizza.
32:21Because that's what it looks like.
32:23I wanted to apologize to everyone.
32:25You can go home.
32:28I wanted to apologize, because I eat every dish first here.
32:32And this is the first one, right?
32:33Well, maybe you'll be first again.
32:35Or you'll switch with your wife, you can take it easy.
32:37Or you'll finish the schaboszczak dish.
32:39This is my schaboszczak.
32:41You can't split it.
32:42Ladies and gentlemen, my taste buds have gone crazy.
32:46Mrs. Magda, are your taste buds crazy or not?
32:48I know, because it's a schab-dessert.
32:52I love you, I love you, I love you.
32:57Schabowy? It's a firecracker.
32:59It's hard to put into words.
33:01Soft knees, beating heart.
33:03Such a challenge, but a pleasant challenge.
33:06The view was terrifying, but the taste was devastating.
33:10You could eat it from every side,
33:13and it seemed to have a different taste from every side.
33:16Actually, everyone talks about schabowy,
33:19but we have to mention the cabbage, which is delicious.
33:22Together with schabowy, a fantastic mixture of flavors.
33:27Finally, the dessert.
33:28Just like everything before, served from the heart
33:31and with well-thought-out additions.
33:40It's a reparation.
33:41A normal reparation.
33:43There's always a second stomach for dessert,
33:45so there's no problem.
33:47Warm poppy seeds, cold ice cream,
33:50and in poppy seeds, a real surprise.
33:53So much baklava.
33:55And the end is that I have a problem today,
33:58because when I go out, I will not go out politely,
34:01I did not lock the door.
34:03I forgot to go out and enter the corridor locked.
34:08So what?
34:10What are your impressions after you fell down?
34:13Wonderful.
34:14Magda, come back to earth,
34:17and, I don't know, get into it all somehow.
34:20Lack here, the literal meaning of this word.
34:23Good.
34:24No, not good.
34:25I will improve.
34:26Try and stick to it,
34:28because from this place there can be a million dollars,
34:31or there can be nothing, and it all depends on you.
34:34We put so much work into it all,
34:37and it turned out that we can do something good.
34:40It was not so easy to predict at first.
34:49This dinner requires a lot of effort from me,
34:52but it was really worth it.
34:58But did all this effort go to waste?
35:05It seems not.
35:07There are no guests in the restaurant,
35:09and Magda is serving them.
35:22Is a good, well-done schabowy a recipe for success?
35:31Good evening.
35:33Good evening.
35:35Oh, there are guests.
35:37I hope they are satisfied.
35:40Before Magda, Gessler, at the beginning, a menu reading.
35:48I'll have this Swabian salad,
35:51goulash, schabowy,
35:54and, of course, makowiec.
35:56Thank you very much.
35:59And what are you going to eat?
36:01Goulash.
36:02Good?
36:03Very good.
36:04And you?
36:05Pork chops.
36:06Super.
36:07It was a masterpiece.
36:08I'll have a schabowy.
36:09We've already eaten.
36:10We've already eaten.
36:11And how was it?
36:12We liked it very much.
36:13The portion was very large, demanding.
36:17Condition.
36:19Here you are.
36:20This is?
36:21A starter.
36:22A starter salad.
36:25It suits us very well.
36:27Yes? A salad?
36:28Yes.
36:29I'm very proud of you.
36:31It's a great salad.
36:40The goulash is getting praise.
36:42But is it deserved?
36:44Here you are.
36:45Our goulash.
36:47The portion is like for four.
36:49It's always like that.
36:50Is it always like that?
36:51Yes.
36:59Excellent.
37:01It could be a little more sour and a little more spicy.
37:05But it's really delicious when it comes to taste.
37:07It's a great dish.
37:11There is more soup in the menu.
37:13But before Magda Gessler, one of the main dishes.
37:16Ladies and gentlemen, pork chops.
37:18Here you are.
37:19Enjoy it.
37:20Mmm.
37:27Which one is your favorite?
37:29It's a little salty.
37:37The sauce is excellent, a little too salty.
37:39But it's delicious.
37:40Thank you very much.
37:41Thank you very much.
37:42Very intense taste.
37:43Mrs. Magda savored this sauce.
37:45It's a little too salty.
37:47A little.
37:49Mrs. Magda doesn't fall in love with this effect, does she?
37:51Me.
37:53Finally, another pork chop.
37:55Tomasz was watching over it.
37:57And both of them with a great effect.
38:00Potatoes.
38:02Yes, it's a great dish.
38:04Yes, it's a great dish.
38:06Here you are. Enjoy it.
38:08Wow.
38:18A little sour, like cabbage.
38:22The potato is insane.
38:26This is the region where the potatoes are just monstrously good.
38:31And big.
38:34This is the year of food.
38:39It's delicious.
38:40Which one of you will eat it all?
38:43I'll eat a piece.
38:44Me too.
38:45I'll take the thinnest piece.
38:48But not many people manage to eat it all.
38:51We were supposed to do a competition.
38:53Yes, I wanted to say a competition.
38:55Who manages to eat the whole pork chop.
38:57But it's delicious.
38:58I have to admit that this is the dish they come for.
39:01Because they even come and talk about this famous pork chop.
39:04So it's nice to hear.
39:07It's delicious.
39:08We can see that we're going in the right direction.
39:11We have guests all the time.
39:13Guests who come out happy and thank us.
39:16It cheers us up.
39:18And it also starts to bring financial effects.
39:22The dessert will be a poppy seed cake.
39:24Here we go.
39:25With the best extras.
39:27I'll take a small plate.
39:29I'll take a small one.
39:30I'll take a big one.
39:31I'll take a bigger one.
39:32What are you doing here with those ice creams?
39:34I was told to bring them.
39:36In this form.
39:37Brother, come back.
39:38Come back.
39:40A beautiful glass plate.
39:42And you put it on.
39:45What a top.
39:46You sent me a cup.
39:48Well, let's go.
39:49No, you have it.
39:50You understood it.
39:51Let's go, let's go.
39:52I don't know.
39:53I'm going to throw up.
39:55Now everything should look much better.
39:59Okay, let's go.
40:01Cream.
40:03Come here, take it.
40:06Although the taste will be the most important.
40:09Is it close to the ideal?
40:13It's going in a very good direction.
40:15It's very good.
40:16It's too dry.
40:17You have to add more proteins, a little cream,
40:20a little more walnuts,
40:22a little more honey and butter.
40:24This poppy should be fluffy.
40:27I'm delighted.
40:28These are really little things.
40:30You repeated my menu almost one to one.
40:32The amount of this dish is huge.
40:34The taste is wonderful.
40:37And now let's ask the kitchen.
40:41Hi, my dear.
40:42Kruszynki!
40:43Kruszynki.
40:48We did it.
40:49I can't move, so I'm sitting.
40:52Hi, my dear.
40:53Nice to meet you.
40:57Do you feel rich?
40:58Yes, we do.
40:59We owe them the return of these flavors.
41:03Yes, we do.
41:05We won't deny it.
41:07Have you ever won a prize?
41:08No.
41:11One in ten.
41:13A round of applause for you.
41:19Thank you very much.
41:21My wife took care of the dishwasher,
41:23she took care of the living room,
41:25she took care of the flavors,
41:27she took care of everything here.
41:32And I'm proud.
41:36I'm proud.
41:38Hi, my dear.
41:41Thank you very much.
41:44For your help.
41:45Take care, Magda.
41:46Thank you very much.
41:56These are the results.
41:58This is how the owners treat a revolution.
42:00With responsibility, joy and heart.