Chef Bozhkov

26/04/2026

Not coffee. Not a substitute. Not a trick.
This is a full experiment.
We’re building a coffee experience from zero —
no beans, no caffeine, no shortcuts.
Only natural ingredients.
Fire, extraction, fermentation, reduction.
Techniques from molecular gastronomy.
Control over aroma, texture, bitterness, body.
The goal is simple:
Create something that drinks like coffee,
hits like coffee,
but isn’t coffee.
No caffeine. No crash.
Just pure flavor engineering.
This is what happens when a kitchen stops following rules
and starts creating its own.

10/03/2026

https://www.linkedin.com/posts/georgi-bozhkov-b51556173_chefbozhkov-foodcostcontrol-zerofoodwaste-activity-7436317678853849088-g-x-?utm_source=share&utm_medium=member_android&rcm=ACoAACkxr-0ByfaEYvDEU1WzykeIAm5IqJFyrzs

14/02/2026

Most hotels don’t lose money on pricing.
They lose it on lack of control.
My Zero Food Waste & Kitchen Performance Programs are implemented on-site, inside real service — not in meeting rooms.
We audit operations.
We track waste.
We test yield.
We structure production.
We install control systems.
Measurable impact:
• 10–25% waste reduction
• 2–5 food cost points recovered
• Clear accountability & workflow control
This is not theory.
This is operational discipline built into your kitchen.
3-Day | 5-Day | 7-Day Executive Programs
Real implementation. Real numbers. Real results.

13/02/2026

Flambéing a cauliflower steak.
Not for show. For technique. For flavor. For control.
Cauliflower is not a side dish.
Cut a thick center steak, hard sear on a flat top, butter and spices, then flambé for caramelization and depth. No overcooking. No mush.
This is part of our Zero Food Waste training –
maximum value from one product.
Stem, leaves, trim – everything works.
Cooking is not just a recipe.
It’s mindset.

12/02/2026

This is not just cooking.
Precision.
Heat.
Timing.
No waste.
No excuses.
Full focus.
Full control.
Every cut matters.
Every gram counts.
Zero Food Waste mindset.
This is how professionals move.
— Chef Bozhkov
♥️

11/02/2026

Hello everyone,
This season, we’re not just cooking.
We’re creating impact.
At Sentido Reef Oasis Suakin, we’re launching a unique and hands-on Zero Food Waste training – designed for both our kitchen team and our guests.
Real products.
Real techniques.
Real results.
We’ll show how to use every part of the ingredient.
How to reduce waste without reducing quality.
How smart kitchens work with control, creativity, and responsibility.
Less waste.
More value.
Stronger food culture.
This is not theory.
This is action.
Zero Food Waste is not a trend.
It’s a mindset.
Stay tuned. #

11/01/2026

Очаквайте скоро.
Стартирам специализирани кулинарни курсове за любители и професионалисти, създадени за реалната кухня – не за показност.
Фокусът е ясен:
Zero Food Waste
✔ по-добро използване на продукта
✔ по-нисък food cost
✔ по-високо качество и контрол
Практични курсове. Реални техники. Приложими решения.
Подходящи както за професионални кухни, така и за хора, които искат да готвят по-умно.
Повече информация – съвсем скоро.












#ГотварскиКурсове
#ПрофесионалнаКухня
#Кулинария

06/01/2026

Това е второто видео от поредицата ми за Pacojet.

В първото говорихме какво е PacoJet.Сега влизаме в реалната работа – функциите.Ще ти покажа:как работи pacotizing® систематакак се контролират текстура, темп...

03/01/2026

Ако още се чудиш дали PacoJet си заслужава – време е да спреш да гадаеш.
В професионалната кухня PacoJet не е играчка.
Това е контрол, консистенция и скорост.
Сорбета, сладоледи, мусове, пюрета, сосове – от замразен продукт директно в перфектна текстура.
🎯 -10% отстъпка с промо код:
Преди да купиш – виж какво е PacoJet и как реално се използва:
👉 https://youtube.com/playlist?list=PLkN40Fpp0t5BhwsHZDE_hzW_Fg3-BLtU9&si=zUWk30WvcHxFclWo
Говоря от практика, не от брошури.
Ако работиш сериозно – това е инструмент, не лукс.




#професионалнак кухня
#професионалнооборудване
#кухненскоборудване
#шефготвач









#ресторант
#хотелиерство

01/01/2026

Какво е Pacojet и защо професионалните кухни не могат без него?
В това кратко видео ти показвам: – как работи
– какво реално можеш да правиш с него
– кога си струва инвестицията и кога не
Без маркетинг. Реална кухня. Реален опит.
⬇️ Питай в коментарите, ако се чудиш дали ти трябва.

01/01/2026

Happy New Year!
This year, let’s turn intention into action.
Cook smarter. Use everything. Waste nothing.
Zero Food Waste isn’t a trend — it’s respect for the product, the work, and the planet.
Less waste. More value. Better food.
Let’s make this year count — on the plate and beyond.