Boris Tassev

29/01/2026

06/11/2025

The Best Part of the Day 🍲

This is the chicken soup we make during the Kitchen Survivor course – simple, yet full of depth and comfort. Homemade chicken stock, crispy chicken skin, a touch of yuzu kosho for a citrusy, spicy kick… What more could you possibly need?

For me, the best part comes at the end of the night —
when the kitchen is finally clean, and I eat standing by the sink.

A small ritual of satisfaction — the taste of peace after a job well done.

———

Най-хубавата част от края на деня 🍲

Това е пилешката супичка, която приготвяме по време на курса Kitchen Survivor – проста, но с характер и дълбочина. Домашен пилешки бульон, чипс от кожата на пилето, малко юзу кошо за цитрусова свежест и пикантен финал…
Какво повече му трябва на човек?

А за мен – най-хубавата част идва в края на вечерта,
когато кухнята е почти подредена, и хапвам прав до мивката.

Малък ритуал на удовлетворение – вкус на спокойствие след добре свършена работа.

24/10/2025

Every knife has its role in the kitchen.

From the gentle curves of the tourné knife to the broad blade of the Chinese càidāo — each one is an extension of the cook’s hand and mind.

There’s no universal tool, but when you truly know your knives, every movement becomes precise and intentional.

Here’s what’s in my kit:
- Tourné – for peeling, trimming, and precise in-hand cuts.
- Paring/utility – for fine details and small vegetables.
- Santoku with Granton edge – an all-purpose Japanese knife for slicing, dicing, and mincing.
- Classic Western chef’s knife (small) – the go-to knife for 80% of all kitchen work.
- Vegetable / Sujihiki knife – for clean, uniform slices.
- Boning knife – for working around bones and fine trimming of fish or meat.
- Fish knife – ideal for filleting and portioning fish.
- Chinese chef’s knife (càidāo) – a surprisingly delicate and versatile knife for vegetables and boneless meats.

📸 Every knife tells a story. The question is — which one will you tell in your kitchen?

——

Всеки нож има своята роля в кухнята.

От фините извивки на tourné ножа до широкото острие на китайския càidāo — всеки от тях е продължение на ръката и мисълта на готвача.

Няма универсален инструмент, но когато познаваш своите, всяко движение става прецизно и осъзнато.

Ето какво има в моя комплект:

- Tourné – за почистване, обелване и прецизни в ръка движения.
- Paring/utility – за фини детайли и малки зеленчуци.
- Santoku с Granton острие – универсален японски нож за рязане, насичане и мелене.
- Класически западен шефски нож (малък) – ножът за 80% от работата в кухнята.
- Нож за зеленчуци / sujihiki – за чисти, еднообразни срезове.
- Нож за обезкостяване – за работа около кости и фина обработка на риба.
- Нож за риба – идеален за разфасоване и филтриране на риби.
- Китайски шефски нож (càidāo) – изненадващо фин и универсален нож за зеленчуци и месо без кости.

Всеки нож разказва история. Въпросът е — коя ще разкажеш ти в кухнята си?

24/10/2025

Освен, че днес е петък ( ), ние се опитваме да споделим нови и интересни рецепти в нашия кулинарен блог.

Днешното предложение е екрсцентрична версия на Risotto al Pomodoro - Доматено "Ризото" от Грухана Пшеница -https://www.amusebouche-bg.com/bg/blog/article/domateno-rizoto-ot-grukhana-pshenitsa-293

И да, това не е баш Ризото, което не му пречи да бъде изключително вкусно и забележително лесно за приготвяне ... поне според нас ;)

14/10/2025

They say getting older means settling into who you are — but I’ve found it’s also about staying open to who you can become. I have to remind myself that I need to experiment and change all the time.

This hat? A small shift, but it feels like a quiet reminder that change doesn’t end with youth — it evolves with you.

Here’s to growing older, not stuck — but curious, confident, and still willing to try something new.

10/07/2025

I could get lost in walls like these. A vertical library of stories, corked and waiting. 🍷✨
Each label, each vintage—an invitation to travel somewhere you’ve never been.

05/02/2025

Cooking classes may last only a few hours, but the work behind them is a full-day commitment. From planning and ingredient shopping to prepping, teaching, and cleaning up, our days often stretch to 10-14 hours. Most people only see the final, polished experience—what they don’t see is the exhaustion behind the scenes.

So, before every class, we take a few moments to recharge. A quick breather, a deep breath, and maybe a second to lean on the counter before the magic begins. Because great food isn’t just about technique—it’s about energy, passion, and knowing when to rest.

23/01/2025

er feel like you go through a wardrobe marathon in a single day? That’s me!

I start my mornings looking sharp in somewhat formal attire—think dress shirts, ties, sweaters, or even a sports jacket if the weather calls for it. 🌤️✨ Then, it’s time to hit the gym, so I switch to my trusty black t-shirt and shorts. 🏋️‍♂️

After the gym, I slip into casual wear for prepping at the school kitchen—comfort is key when you’re setting up for a full day of cooking! 🥖🍅 But soon, it’s time to put on my black chef’s jacket and step into full chef mode for classes. 👨‍🍳🔥

By the time the day is over, I’m back in my formal clothes again. Talk about a costume change schedule! Sometimes, I feel like a girl in a rom-com montage (cue laughing). 😅

Life is busy, but hey, at least it’s never boring!

22/01/2025

Back at it! 💪 After a two-month hiatus due to a packed end-of-year work schedule, it feels great to return to the gym. 🏋️‍♂️ Those dumbbells may have felt a bit heavier today, but it’s all about rebuilding strength, step by step.

Taking time for fitness isn’t just about the physical benefits—it’s also about clearing the mind and feeling good again. Here’s to consistency, progress, and enjoying the journey ahead. Let’s get back in shape! 💥

08/03/2022

Assault of color from the streets of the Medina in Marrakech.

I can't believe how long it takes me to edit photos from our trips with Boyana Ratcheva. These images were taken in December 2018, almost 5 and a half years ago. And then it is unbelievable how much my editing style has changed in this time.

06/03/2022

I have been posting most of my edits on Instagram lately, but maybe it will be nice to share some of the things I have been doing here. You can also check my best images by visiting my website: www.btassev.com

This is an image of the Flat Iron I took in 2007 with my first DSLR - the Canon EOS 350D while walking through the streets of Manhattan. It took me 14 years to do an edit, and now it is here :)

I am still unsure if I like the B&W version better than the color. Which one will you choose?

14/02/2022

I have been using DxO PureRAW for about six months now and it is time for me to share what I have learned. It is a great piece of software that my not be useful for you at all. On the other hand it may help you tremendously to achieve better results in low light conditions. Read more here ->

One of the easiest ways to tackle the issues of high ISO noise, and lens corrections, with superb results, is the latest app from DxO - Pure RAW.