“Romanian chefs are very good, but they are very difficult. I don’t have nerves anymore. When I see things macro and want to expand, I don’t have time for figures and figures. I only have time for professionalism, that’s all. I negotiated with you a salary, some conditions. I respect them and if I’m away in Sri Lanka, why don’t you respect them while I’m away. I don’t work, I smoke cigarettes… Romanianisms. Well, look, Sri Lankan cooks don’t know Romanianisms. They work,” says Paul Nicolau, known to fans of the Taverna Racilor restaurant as Pescobar.
video/7243846329389042971" data-video-id="7243846329389042971">@swapera Why does he bring #pescobar staff and cooks from Sri Lanka? #fy #paulnicolau #podcast #fiidesucces #romania #srilanka #kitchen #seafood #Seafood #tavernaracilorherastrau #tavernaracilor #snagov #viral ♬ original sound – Swapera
Paul Nicolau’s name is associated, in the local HoReCa industry, with that of the man who brought crayfish to local restaurants and onto Romanian tables.
Another dream of Paul Nicolau is to establish a Fish Exchange in Romania. “A fish exchange has the role of educating the market – both the one who fishes and the consumer. It normalizes an industry. We are the only landlocked country that does not have a Fish Exchange. It’s shameful, but I will change this. We buy imported fish in the proportion of 80% of the total consumed annually and we have a country with an exceptional hydrographic basin with inland waters,” Pescobar told businessmagazin.ro.
With a Fish Exchange, he adds, Romanian fish producers would have a place to sell their products, and local fish would end up on Romanians’ tables. “Consumption percentages will change and imports will automatically experience a big drop.” Regarding consumption trends in the local market, Nicolau says that Romanians are open to new things, to a healthy way of life through proper nutrition.
2023-06-12 19:31:19
#Sri #Lankan #chef #working #Crab #Tavern #earn #HUGE #amount #Pescobar
