THE TASTE IS AN ADVENTURE: TRADITIONS, INNOVATION AND A DASH OF FUN
FOOD HISTORY
LEAN kitchen with Marin Kandilarov. Food as a mirror of the era.
Molecular cuisine - the modern continuation of tradition. The art of eating without leftovers.
Interview with R&D - Art, Science and Experimentation. Do good, pass on.
INTERESTING AND USEFUL
Banitsa in the open sea with Dimitar Mirchev. Easter on a cruise ship with Ailita Liteva-Gerdzhikov.
Kozunak under the palm trees with Tsveta Kuteva. Growing food in urban settings.
FUN SECTION
Gourmet riddles, jokes and fun for young and old.
PRESENTATION OF THE EDITORIAL TEAM OF THE MAGAZINE
DID YOU KNOW WHAT? 10 change in strange places.
Culinary experiences in the dark.
NEWS ISH 2025.
Introducing BiLight Cloud and BelliSlimo Lite Cloud
With the cover of the new issue of the magazine, we take a peek behind the scenes with Tsvetomir Gekov, Senior Manager Direct Deliveries and a person we will soon see in a completely different light. We have something very interesting in the pipeline and we can’t wait to show you.
Stay alert!
Welcome to the special culinary issue of our corporate magazine, dedicated to one of the most immediately relatable elements - food.
In this issue, we’ll dive into the endless world of flavours and aromas, explore how the world’s great chefs are changing gastronomy and reveal food as a mirror of different eras and cultures. We’ll lead you down the path of tradition and authenticity, offer unique recipes, and for the fun-loving, a culinary cuisine and horoscope with a taste.
But this issue is not just about the kitchen. We will also introduce you to the team behind the creation of our magazine. You’ll learn more about the people who create the content we all share. Let’s enjoy this culinary feast for the senses and discovery! Enjoy reading!
LEAN KITCHENS. ORDER, TASTE AND EFFICIENCY.
In a world where everyone is looking for efficiency and process optimization, LEAN principles find application not only in manufacturing, but also in the kitchen. Introducing Marin Kandilarov. He shares how the practices of Lean, Toyota Production System and Kaizen are applied not only in manufacturing, but also in culinary.
What is your attitude towards cooking?
So I’m just a consumer. Even though I make breakfast for the kids, I r emain my wife’s kitchen helper.
Do you see similarities between the organization at TESY and the kitchen setup? The similarity is that processes are happening in both places. As we all know, processes need certain conditions for a good outcome.
MARIN CANDILAROV /Technology Department Manager/
If a production process is not well organized, in the wrong consistency, this would lead to errors and require rework and/or scrapping. The end customer would be dissatisfied - will receive his product with delay, low quality and high price, which would compensate for losses in production. Going back to the kitchen analogy, if the cook does not organise his work well, does not sequence of products and appliances, the result will be chaos and frustration. The children will be
ready for a revolution with forks in their hands and the result on their plates will be repulsive.
Which Lean principles do you think apply most in culinary?
It depends on the situation. If we imagine that we are doing a renovation in the kitchen and have the opportunity to set up the kitchen and appliances from scratch, then the Line Design principle comes into play. One of the things this principle deals with is learning the processes as a sequence.
When we imagine how we cook and in
what sequence, it will also show us how we need to arrange the kitchen, the appliances, how long our countertops need to be, where the waste should be, etc.
Example: we leave the fridge, take vegetables. First we have to wash them. This means that we need a small counter next to the fridge where we can take what we need out of the fridge and then we need the sink to wash them without carrying them, for example to the other end of the kitchen. Then comes cutting and cleaning up the inedible parts. This means that after the sink we will have a counter top, above which will be a cabinet where we keep the cutting boards. Under the countertop we will have drawers with the necessary knives. Next to the drawers on the right will be a door that opens to the left to doesn’t get in the way while we’re working
If a production process is not well organized, in the wrong sequence, it could lead to errors and require rework and/or scrapping.
at the counter. Inside will be the necessary cooking utensils - pots, pans and trays. To the left of the drawers, i.e. under the sink, there will be a cupboard with a waste bin inside. Next is the heat treatment - the place of the oven with the hobs and so on. Above them is the extractor hood, so there are no unpleasant smells and moisture. This is what I think can be implemented. In kitchens that are already done, there are Lean principles that we unconsciously implement because they are just practical.
Examples: just-in-time, 5S, Standard Work.
How can we apply 5S in the kitchen?
5S is now implemented in every kitchen. About to recognize it, we need to know what 5S is. It’s a set of practices that deal with optimizing, cleaning, tidying, and standardizing the personal workplace. How is this done in the kitchen?
Level
1S
– Sort.
This practice deals with reviewing the workplace and removing anything unnecessary for the implementation of the tasks. No one holding a drill in your kitchen, nor angle grinder, nor a car jack. In our kitchens we have only appliances and tools we need to cook.
Second level 2S – Set in order.
It is very easy here. You open one of the drawers for utensils and inside there separators. In one box are only the forks, in the other - only the spoons, and in a thirdthe knives. And the most interesting thing is that not in every drawer has three forks, right? The cutlery is stacked, the trays are stacked so they don’t take up space, the pots are also stacked, and so on. There isn’t a kitchen that isn’t arranged in some way, at least to the extent that the cupboard doors can be closed.
Level 3S – Shine.
This is the practice that deals with cleaning to such an extent that everything looks like new. This includes activities such as fixing damage to equipment, painting, refreshing and lighting. We know that no one would cook in a dirty kitchen. Why? Well, because there’s no free space from dirty dishes, there are no clean dishes, and if the hob is dirty the smell is such that even the extractor can not help. We all clean our kitchens.
Level 4S – Sustaining hygiene.
Now here you might say, “Absurd, I don’t have a standard for working in the kitchen,” but let’s see. Standardization in 5S deals with what we are achieved so far to be kept as achievement and after the end of each working day to recover in the same form. First, as I mentioned earlier, we always keep the utensils in the same drawers and in the same boxes. The boxes are part of our standard - they make us always put the forks there, which ensures repeatability, which is one of the goals of the standard. We’ve installed a towel rack in one place to dry our hands, and that makes us always leave the towel there. That is,
the standard is provided through equipment, marking and restriction of the possibilities of breaching the standard, and if it does happen - it immediately “stings the eyes”, figuratively speaking.
Level 5S – Sustain/self-discipline.
This activity is the most difficult of all. Audits are initiated by various people in the manufacturing organisation, be they colleagues from other lines or higher level managers, to check that everything is being maintained to the established standard and that something is not “an eye sore”. In a home environment, of course, this is impractical. It’s possible to do audits of each other at home, but let’s face it - it’s not going to affect our relationship very well. We have to be careful - after all, this is our family, not a production site. But how do we go about maintaining the standards set in our kitchen? Two ways. Our own intrinsic motivation, which has its ups and downs and therefore does not guarantee a consistent result. The second, when we invite guests. Then we don’t just meet our standard, we even improve, update and build on it!
So it turns out that 5S is already part of our everyday lives without us even realizing it. It’s just a matter of applying it consciously and with persistence.
What is your personal system for keeping order in the kitchen?
It’s very simple - leave the workplace as I would like to find it next time. It’s a biblical principle:
“Do what you want others to do to you.”
Do you use visual management in your kitchen?
This is where we have to be very careful. Not every industry or management tool/practice, no matter how effective it may seem should be attempted to be implemented in the home. Just imagine what visual management would look like in a designer kitchen with a marble countertop. It’s a time bomb in family relationships. This is what I can say from my ten years of experience with Lean. It’s important not to take every tool and every methodology and apply it just because it’s Lean, but to first evaluate what you need, what will work for you, and how to adapt it to your habits and goals. The same principle applies to the successful and sustainable development of Lean manufacturing in production.
Can the 5 Why technique be used in the kitchen?
Of course it can! This technique can be used in any direction to get to the root cause of a problem. However, my advice is to use it only on ourselves or on projects and activities in which we have direct involvement and commitment. Why? This technique really works when we are sincere and driven to solve a problem but it is very provocative and challenging. In that line of thought, if we apply it to someone we are just observing from the side, without having direct involvement in the solution, it will look like the most ordinary ungracious criticism from people who don’t understand a gram of culinary arts, in this case.
What do you do when a recipe doesn’t work out?
To be honest - until now I have not happened because I only have one pancake recipe and it’s always successful!
Could cooking be a process of learning through analysis, similar to industrial production?
I think it is much closer to Learning by Doing, as long as there’s someone hungry waiting for you to learn. There is a principle in business in general regarding the question “Why?”.
always fresh goods in the store or the quality is not certain. In such a situation, you can stock products, but this leads to space, electricity and planning costs.
A good ratio between stored products and those for JIT in the kitchen is about 60:40. We keep the bulk products at home and buy the special ones before cooking. And that’s normal - JIT can’t be applied 100% either in the kitchen or in production.
When you are unsuccessful you need to ask yourself “Why” so you know what to correct. When you are successful, you also need to ask yourself “Why” so you know how to maintain it! I believe the same can be applied in the kitchen.
In manufacturing, JIT stands for just-in-time - minimizing waste and redundancy. How can we plan our meals and shopping this way?
Yes, JIT can be applied in the kitchen, but there is one important “but”. As in manufacturing, no 100% consistency from suppliers can be counted on. For example, there are not
How do you prepare to cook a dish - do you do a mise en place (preparing all the ingredients in advance)?
My way is to prepare all the utensils and appliances I’m going to use in advance, they have to be strictly arranged and complete. For this reason, when I make pancakes for the kids, I get up and prepare them before them because they want to join in too, and it messes up my order and sequence of work...
Are there any principles from LEAN that you use to save time when cooking?
I familiarize myself in advance with the standard of work - or, to put it simply, with the recipe. I read it several times to make sure I understand all the steps and details. Then I prepare the right utensils and utensils with which I can accurately measure the ingredients. I’m generally pretty meticulous about this process, which often seems tedious to people who turn on the stove with ease and improvise endlessly. But for me, precision and prepartion are key to a good end result.
What is your advice for more efficient and enjoyable cooking based on Lean principles?
The most important thing is not to see Lean as a strict rule, but as a set of tools that we can adapt to our needs. First, determine what you want to improve - whether it’s prep time, product consumption, or kitchen organization. Then find a way to measure your success so you know if the changes are working.
The kitchen is a place for endless experimentation and refinement - it’s i mportant to find your way of working and maintain it. Prepare in advance. Go over recipes
Are there any principles from LEAN that you use to save time when cooking?
First, I familiarize myself with the recipe by going over it several times to be sure of the steps. I prepare the right containers and utensils for dosing. I insist on precision and preparation, even if this may seem too pedantic for some - for me this is the key to a good result.
several times, gather the utensils and containers you need, organize your products so that everything is on hand. This reduces stress and gives you more freedom to be creative.
Lean in the kitchen doesn’t mean strictness and soullessness, but rather orderliness and efficiency that allow you to enjoy the cooking process itself.
AS A MIRROR OF THE AGES
Food is not only a source of energy, but also a mirror of the ages, reflecting the culture and lifestyle of a particular time. By looking at ancient recipes, we can see not only what people ate, but also what products were available, what technologies were used and what social and cultural norms were formed food traditions. Ancient recipes act as culinary time capsules - they show us how people ate in different eras, what products they used, what techniques were in vogue and how the food reflected the society, culture and the economy of the relevant period. Many of these recipes have remained almost unchanged over the centuries, while others have undergone adaptations with new products and technologies. Food, like society itself, never stops changing. Some dishes disappear, others adapt to the new conditions, and others, even after time, come back into fashion as part of the
modern trends in gastronomy. At the same time, some recipes preserve not only the flavours but also the traditions and identities of families and cultures that keep them as part of their heritage. Among these traditional cooking techniques, which have remained almost unchanged, we find methods such as souring, drying and fermentation, which convey authentic flavours and sensations. However, as technology has advanced, changes have also taken place. Old ingredients are often replaced by new or more affordable alternatives, and preparation methods are moving from manual techniques to mechanisation through mills, mixers and modern stoves. Today, many traditional recipes have been adapted to modern requirements for healthy eating, using less sugar, gluten-free or with less fat.
OLD RECIPE: BULGARIAN STEW WITH LAMB AND DRIED FRUITS
NECESSARY PRODUCTS:
• 500 g lamb (leg or shoulder)
• 1 large onion
• 2 carrots
• 100 g prunes
• 50 g dried apricots
• 2 tbsp honey
• 1 tsp red wine
• 500 ml meat broth
• 1 tsp cinnamon
• 1/2 tsp black pepper
• Salt to taste
• 2 tbsp butter
Traditional Bulgarian dish that combines sweet and salty, typical of medieval cuisine.
METHOD OF PREPARATION:
Cut the lamb into bite-sized pieces and fry it in the butter until golden. Remove it from the pan.
In the same oil, sauté the finely chopped onion and carrots.
Return the meat to the pot, add the dried fruit, cinnamon, black pepper and salt.
Pour the wine and broth, simmer over low heat for about 1.5 hours.
Finally, add the honey and leave for another 5-10 minutes on the stove.
Serve with homemade bread or a side dish of cooked wheat.
MOLECULAR CUISINE
THE MODERN CONTINUATION OF TRADITION
Parallel to the traditions in the kitchen, modern gastronomy is being enriched with new approaches such as molecular cuisine. Although until recently perceived as something from the future, it is now a reality in many restaurants and culinary experiments. Combining culinary art with scientific techniques, molecular cuisine allows the creation of dishes with unusual flavours, textures and sensory experiences.
Basic techniques such as spherification, emulsification, gelation, vacuum cooking and nitrogen freezing expand the possibilities for experimentation - from liquids converted to “caviar”, to foams of sauces and new textures that change the idea of the traditional dish.
Molecular cuisine not only responds to the demand for new taste sensations, but also continues the tradition of looking at food as art - connecting culture, history and contemporary inspirations.
FUSION RECIPE: LAMB CROQUETTES WITH PRUNE SPHERES
PRODUCTS NEEDED FOR THE CROQUETTES:
• 400 g cooked lamb
• 1 boiled potato
• 1 egg
• 2 tbsp breadcrumbs
• 1 tsp cinnamon
• Salt and pepper
• Oil for frying
PRODUCTS NEEDED FOR THE SPHERES:
• 100 ml prune puree
• 1 g alginate
• 200 ml water with 1 g calcium chloride
A modern interpretation of an ancient recipe with techniques from molecular cuisine.
METHOD OF PREPARATION:
Mash the lamb with the potato, add the egg, breadcrumbs and spices. Form small croquettes and fry until golden.
For the spheres: mix the plum puree with alginate, form small balls and dip them in dissolved calcium chloride. Leave for a few minutes to form a thin membrane.
Serve the croquettes with a sphere of prunes topped with a red wine foam (can be made with lecithin).
Material prepared by: Kalina Nedyalkova and Asya Kostova
THE ART OF EATING WITHOUT LEFTOVERS
Large amounts of food scraps accumulate in our homes every day and are usually thrown away. According to the World Food Organisation (FAO), around 1.3 billion tonnes of food are thrown away worldwide every year. This represents about a third of what is produced and affects both the environment and the resources that go into production. This loss of food has major environmental and social consequences, the most serious of which are greenhouse gas emissions and the depletion of natural resources. In the following lines, we will look at how we can use food scraps in the kitchen and significantly reduce their quantity.
Planning the weekly menu and shopping with care
One of the most effective ways to reduce food scraps starts with meal planning. Very often we throw food away because we didn’t eat it on time. Here are some tips that can help in that direction:
Make a weekly menu:
When planning your meals for the week, it is advisable to purchase the exact amount of food you will consume. This will help you avoid over-supplying, which may eventually spoil and be thrown away.
Shop by list:
This can prevent impulse purchases that often lead to excess food.
Use products you have at home:
Regularly go through your fridge and cupboards for foods that are about to expire or will spoil soon.
Processing of food residues
You don’t have to throw away every bit of food. Many foods can be reused or processed into something useful. Here are some ideas:
The peel of fruits and vegetables:
Many people throw it away, but it can be used to make a variety of dishes.
Potato peel:
You can fry it with a little salt and spices and get a delicious chip. Also potato peels can be used to make broths.
Citrus peel:
The peel of lemons, oranges and other citrus fruits can be used to make homemade marmalade, candied or added to tea.
Crackers with fruit/vegetable pulp:
If you are making juices, the remaining pulp can be mixed with flour, spices and baked as crispy crackers.
Vegetable leaves:
The peelings of carrots, beets or turnips are usually discarded, but can be used to make soups or salads. You can also add them to broths or steam them as an option for a tasty side dish.
Vegetable peel powder:
Dry them and grind them to add to soups and sauces. Can be stored in a jar.
Bones and meat parts:
If you have cooked meat and have bones or parts left over that are not normally eaten, you can use them to make stock. Boiling bones for several hours extracts valuable nutrients and minerals that can enrich soups and sauces.
Don’t throw away your leftover cobbler - use it creatively for Easter!
French toast with couscous
How it’s done:
• Cut the cob into slices.
• Beat eggs with milk, vanilla and sugar.
• Dip each slice and fry in butter until golden.
• Serve with honey, fruit or icing sugar.
Kodrit Kadir with Kozunak
How it’s done:
• Make the caramel on the bottom of the mold.
• Prepare a classic caramel cream (eggs, milk, sugar, vanilla).
• Add crumbled pieces of couscous on top.
• Bake in a water bath and flip after cooling.
Pudding from the carob
How it’s done:
• Crumble the old cobbler into a tray.
• Pour a mixture of eggs, milk, sugar, cinnamon and vanilla.
• Add nuts, raisins or chocolate.
• Bake until golden and serve with caramel sauce.
Truffles from kozunak
How it’s done:
• Crumble the cake and mix with melted chocolate and a little cream.
• Shape into balls and roll in cocoa, coconut or nuts.
• Cool and serve as quick candy.
Ice cream dessert with carob
How it’s done:
• Crush the cake and put it in the moulds.
• Top with ice cream mixture (cream, condensed milk, vanilla).
• Add fruit or chocolate and freeze
And with the boiled Easter eggs...
Appetizers and salads
• Egg salad - mix chopped eggs with mayonnaise, mustard, pickles and green onions.
• Salad with eggs and avocado - mashed avocado, eggs, lemon juice and spices.
• Devil’s eggs - cut in half, filled with yolk, mayonnaise, mustard and spices.
Main dishes
• Scotch Eggs - you wrap a boiled egg in minced meat, roll in breadcrumbs and fry or bake.
• Egg casseroles - put cheese, tomatoes, chopped eggs on the bottom and bake.
• Mashed potatoes with eggs - mashed potatoes, butter and chopped eggs for a creamy texture.
• Omelette with boiled eggs - you add chopped eggs to the omelette for a richer taste.
• Egg sandwiches - slices of bread with cream cheese, eggs and fresh herbs.
Appetizers and soups
• Tarator with eggs - classic tarator with chopped eggs added for density.
• Cold soup with yoghurt and eggs - something like a Bulgarian version of gazpacho.
• Stuffed mushrooms with eggs and cheesemushrooms stuffed with a mixture of eggs, cheese and spices, baked in the oven.
Material prepared by Diana Dermendzhieva and Kamelia Miteva
CAN I COMPOST THIS FOOD?
To reduce food residue, it is important to know how to store food properly.
In the fridge and freezer: Make sure you have enough storage space. You can freeze fruit, vegetables, meat and other foods to keep them longer.
In jars: Rice, cereals and other dry products can be stored in jars to extend their shelf life.
Packing portions: If you prepare meals in large quantities, pack them in small portions and freeze them. This will prevent food spoiage and provide convenience for future meals.
If you still have food left over that you can’t use, consider composting it.
Composting is the process by which organic materials such as fruit and vegetable peelings, rinds, etc. are broken down and converted into plant-useful soil.
The Can I Compost This? website offers useful information and guidance on what can and cannot be composted. It includes lists of acceptable food scraps and other raw materials. Fruit and vegetable peelings as well as eggs, for example, can be added
Better food storage COMPOSTING
to the compost, but not meat or dairy products as they are likely to attract pests.
The site is a great resource for people who want to start composting or make sure they are using the right materials. The ability to make compost from scraps that would otherwise be thrown away is not only environmentally friendly, but also economical.
When it comes to innovation in the modern kitchen and how to use leftovers in it, there is one name that cannot be ignored - that of Massimo Bottura.
With its extraordinary impact on gastronomy, it not only changes traditions, but also inspires new generations of chefs.
More information about his life and culinary philosophy can be found in the following pages of TESY PRESS.
Material prepared by Diana Dermendzhieva
COMPOSTING ORGANIC RESIDUES AND “CAN I COMPOST THIS?”
THE CHEF WHO WASN’T AFRAID TO MAKE A MISTAKE
One evening in the kitchen of Osteria Francescana, one of the best restaurants in the world, a young pastry chef (Taka Kondo) was frantically preparing a lemon tart. He planned to serve it. And when he decided the moment had come, the dessert slipped from his hands. It broke into pieces. There was silence. Everyone was waiting for Chef Bottura to explode. But he only smiled. He looked at the chaotic composition and said, “This is beautiful. It looks like contemporary art.” And instead of throwing it away, he served it like that. Yes, it looked broken, but perfect in its imperfection. It became one of his most famous dishes“Oops! I Dropped the Lemon Tart” - proof that even mistakes can be masterpieces.
Massimo Bottura - the boy who loved to swordfight!
Born in 1962 in Modena, Italy, a place where food was a religion and Sundays at home were sacred. As the family gathered around the table, his grandmother rolled out pasta with slow, precise movements. Massimo wasn’t like other children - instead of “serious things”, watching her, trying new tastes and dreaming of something different. Life took him to Paris, where he worked for the legendary Alain Ducasse. There he met Lara, an American woman who became his wife and greatest supporter. It was she who convinced him to return to Italy and create something of his own.
The beginning of “ Osteria Francescana “ and how nobody understood it. When Osteria Francescana opened, people didn’t know how to react. Imagine an Italian changing classic recipes! Pasta with a different texture? Lasagna that looks like a painting? Most customers preferred traditional trattorias and his restaurant was often empty. “People thought I was crazy,” says Bottura. But he didn’t give up. He continued to experiment, to look to art for inspiration, the music and even the mistakes. That’s when something unexpected
happened - the critics started to notice. The taste was so pure and intense that even the most conservative tasters began to fall in love with his dishes. And so, step by step, things happened. He climbed the culinary ladder at such a pace that in 2016 his restaurant became No. 1 in the world, and the following year he repeated the success.
Massimo and the food that saves For him, success wasn’t just rewards. In 2015, during the World Expo in Milan, he noticed how much food was being thrown away every day. Instead of resigning himself to it, Bottura opened Refettorio Am-brosiano (Ambrosian Dining Room), “A place of solidarity and beauty.” It was a socially oriented restaurant that used leftover food to prepare meals for people in need. “In 2023, we donated more than 26,000 free meals, made possible by recovering 55 tons of food.”
His project, Food for Soul, is now working in several countries and shows that food is not just fuel - it is care, culture and respect.
Why is Massimo different?
Bottura doesn’t just cook, he tells stories with food. His dishes look like paintings, but they are not just for show. They evoke emotions. When asked what makes a dish special, he says, “When you cook, you have to put yourself into it. Otherwise it’s just food.” And maybe that’s his secret. He’s not afraid to be different. And he’s not afraid to be wrong. Because sometimes the best things happen when we drop the lemon tart.
“Culture brings knowledge. Knowledge leads to consciousness. And when we become conscious, we are one step away from becoming socially responsible. Culture is the key.”
- Massimo Borura Material prepared by Assen Topalov
ART, SCIENCE AND EXPERIMENTS
In this issue of the magazine, we offer you a look behind the scenes of innovation activity through an interview with our colleagues from the R&D department. They share how engineering skills and processes intersect with the culinary world and how their very different job duties in engineering find parallels in the kitchen. From process optimization to precision drafting and material comparisons in engineering and culinary, this talk will give you new perspectives on the innovations that drive both technology and cooking techniques. We’ve prepared inspiring ideas that prove to you that engineering and cooking are closer than we think!
1
How did your interest in development start?
I used to love, when I was little, to make grass and flower candies and mud candies in the village and sell them for money I collected from leaves. My grandmother used to let me fry zucchini, meatballs and potatoes on the gas stove. We kneaded the dough together and let it rise. With the right guidance and approach anyone can be a master (cook).
2
How important is research in processes such as ideas for new appliances and ideas for new dishes?
Research is key in both. It reduces the risk of failure and increases the chances of success. In appliances, it ensures functionality and innovation, and in dishes, taste, presentation and market success.
3
What engineering skills help you in the kitchen - precision work, process optimization, materials analysis?
In the kitchen, I apply my engineering genius - optimizing processes, minimizing waste, and if something burns, I just call it a “new prototype.”
In the kitchen, I apply genius - optimize processes, waste, and if something I just call it a “new
If your activity is tied to drafting assignments, TPAs, contracts, processes, do you find a connection to certain culinary actions? Preparation, actual cooking, plating etc and what is the connection?
How to make a cake and a boiler? We start by baking the marshmallows, preparing the body and the bottoms of the boiler. Frosting with cream is dressing and filling with foam. Painting and enameling are the cake decorations. The heaters are the candles on the cake. By the time we sing the “Happy Birthday!” song, the water heater has successfully passed quality control and then the cake is ready for guests to cut and taste. The cake is now finished, and the boilers are loaded onto the trucks (and are on their way to either Spain, Romania or somewhere in Bulgaria).
Thermal conductivity is critical in both construction and cooking. How do factors such as insulation, temperature and heat distribution affect the engineering process? And on the culinary process?
In both areas, thermal conductivity turns raw into finished, whether we’re talking about a dish or a machine!
How do different materials (metals, plastics, ceramics) have equivalent in cookery - for example, the difference between aluminium, cast iron and steel cookware
Aluminum heats up fast, like an impatient cook, cast iron holds heat like a grandma with a recipe, and stainless steel is reliable, but if you’re not careful, everything sticks... 4 5 6
apply my engineering processes, minimize something burns, “new prototype”.
7
What is the role of precision in creating drawings? Can we compare it to precision in following recipes?
In the event that prescriptions are followed, it may. With accumulated experience you create recipes yourself.
8
If you work with SolidWorks - do you use structured processes when creating models? Do you find that making complex dishes requires the same consistency?
Just like in a software program, there are steps and stages to follow when preparing complex dishes to get a good result. But in both examples, there are countless different options and ways to achieve the same result.
9
Do you have an idea for an innovative dish or way to prepare food? How do you envision culinary in the future ?
Food of the future?
3D printed steaks, self-cleaning plates and recipes with an UNDO button.
11
10
How do documents in the engineering process - specifications, calculations, part materialscompare to recipe writing?
It’s the same! My materials science professor, Rusev from TU Varna, used to say, “Metallurgy is like cooking... to get steel with certain parameters, you put a little scrap, a little fresh material, a little pinch of alloying elements, you cook at a certain temperature, and at the end you see what you’ve got.”
MURA is a problem in the industry. Have you encountered similar challenges in the kitchen - for example in meal planning or coordinating several dishes at once?
Mura in the industry is like queues in the kitchen - if you don’t coordinate well, the meal will be ready but the guests will be waiting like on a conveyor belt.
12
Do you have methods for reducing errors in engineering processes that you also apply in the kitchen - e.g. advance preparation, measuring exact quantities, scheduling?
LAW OF 5 P: Advance preparation prevents performances from failing.
13
If you’re costing for optimization purposes at work, how do you transfer those skills to the kitchen?
If labour cost is high, material cost is meaningless.
Heat storage and retention is important in water heaters. What engineering principles can also be applied in culinary applications - for example, for slow cooking or heat retention in foods? 14
The thickness of the insulation is critical, just like the layer of cheese in toast. If it’s thin, it has no effect; if it’s thick, everything tastes better...
15
How do methods such as heat transfer and convection in engineering compare with processes such as frying, baking or boiling?
Poor heat exchange... It’s like a cold dish in the microwave: vapor on the outside, ice on the inside.
16
When you create a new product, you often go through various stages of testing and optimization. How is this process similar to experimenting in the kitchen?
Ohhh, well, if it doesn’t shoot you in the face or the ceiling at least once, it doesn’t happen.
17
Can prototypes at the development stage be compared with trial recipes or tests of different cooking techniques?
The prototype is something like the first pancake. It never gets perfect the first time.
18
If you had to give one tip for working more efficiently - whether in engineering or in the kitchenwhat would it be?
Continuous Improvement.
From the R&D team
Material prepared by Kamelia Miteva
DO GOOD, PASS ON
As we approach Easter, one of the holiest holidays for Orthodox Christians, food becomes more than a necessity - it becomes a symbol of love, attention and connectedness.
The holiday brings with it the warmth of home, the aroma of traditional dishes, the joy of shared moments and the affection for our closest people. Food at this time is not only a means of satisfying our hunger, it becomes a gesture of love and kindness. Each meal, served with care, tells a story of a bond between generations, of traditions passed down with love, of moments that bring people together around a table.
The holiday meal is a place where kindness and sharing are abundant. Whether you prepare a family dinner with tried-and-true recipes or take homemade bread to a neighbor in need, every bit of food brings joy and hope. This magic at a shared meal not only makes us feel part of a community, it reminds us that even small gestures can bring great warmth into someone’s life.
NATIONAL FOOD BANK
If we step out of the private and look at society as a social whole, through personal example and stories we could encourage more people to add their contribution. It’s not often that we have the desire to help but don’t know how. We often think it is a very difficult process, administratively burdensome, which deters our good intentions.
How can we help?
Food donation: anyone can donate non-perishable food.
Volunteering: Involvement in logistics, sorting or distribution of food.
Dissemination of information: raising awareness of the activities of the Food Bank of Bulgaria.
What is a food bank?
The Food Bank is a non-governmental organization that works with the NGO sector and municipalities, collecting food products from producers, traders and individual donors. These foods are often in surplus or have a short shelf life, but are perfectly safe and edible. The food is distributed to various social institutions, charities, low-income families, homeless people, pensioners and other vulnerable groups.
Food banks and the zero-waste kitchen concept share a common goal - to reduce food waste and use it in the most efficient way possible. While food banks collect surplus food and redirect it to those in need, zero-waste kitchens focus on sustainable use of products, minimizing waste by transforming leftovers into new meals.
Together, these two approaches create a holistic system that helps communities and reduces the pressure on the environment caused by food waste.
Material prepared by:
Asya Kostova
TRADITIONS WITHOUT BORDERS
BANITSA IN THE
OPEN SEA. THE TASTE OF HOME THAT BRINGS WORLDS TOGETHER.
DIMITAR MIRCHEV /Senior OHS Specialist/
The sea has its own rhythm - endless waves, the clang of steel and a distant horizon. But sometimes, even in the midst of the ocean, the spirit of home can be preserved in the simplest of things, for example, in a piece of pie.
Dimitar Mirchev of the Occupational Safety and Health Department knows this better than anyone. Before becoming part of TESY, he crossed the world’s oceans as an assistant captain on cargo ships. Fate brought him into contact with people of many different nationalities, cultures and traditions, but overnight he and a few of his colleagues managed to bring them together in the most Bulgarian way - with a warm, aromatic pie with good luck.
“It was New Year’s Eve and we wanted to create a feeling of celebration, something to remind us of home,” says Dimitri. There were Bulgarians, Ukrainians and sailors from Myanmar on the ship. Each with their own traditions, but all sharing the same ocean.
It turned out that there were no pie crusts on board, but what is the life of a sailor if not a series of improvisations? In a European port they managed to find feta cheese, and used those for lasagne crusts. “It wasn’t ideal, but we were determined to create something special.”
Cooking became a little ritual. Bulgarians gathered, wrote lucky charms - “love”, ‘joy’, “happiness”... and screwed them into the pie.
When in the evening in the Messroom (the dining and party room of the ship) they cut the pie and started to distribute the pieces, the curiosity of the other sailors was indescribable. “They looked at us strangely at first, but when we explained that it was a Bulgarian New Year’s tradition and that we were wishing them good things for the future through the good luck.
Among these moments of shared joy, Dimitar recalls other amazing culinary experiences. In Argentina he tried the most tender beef steak of his life. The meat literally melted in the mouth and the locals cooked it with salt and fire without unnecessary spices. In distant ports he tasted fruits whose names
he did not even understand, because they were called only by local words, and the traders came by boat to the ship to sell them.
Amid the salty air of the open sea and endless days of work, such moments were priceless. Not only do they bring a taste of home, but they create bridges between cultures. Banitsa made with lasagne crusts has become a symbol that even in the most unexpected places, traditions can take root and create magic.
The sea teaches you one thing - it doesn’t matter where you are from, when you share food, you share your heart.
Dimitar concludes with a smile.
EASTER ON A CRUISE SHIP: PAINTING EGGS IN PARADISE
AILITA LITEVA-GUERDJIKOV /Director Marketing and Product Management/
Celebrating Easter on a cruise ship offers the unique challenge of blending traditional festivities with the luxury of being at sea. While it’s easy to envision Easter egg hunts and family dinners at home, on a cruise ship, the situation is a little more… creative. For those determined to carry on the tradition of painting Easter eggs, the process can be a bit of an adventure.
First, there’s the hunt for supplies. Forget the typical trip to the local craft store; on a cruise ship, finding what you need is a bit more tricky. Most passengers head to the buffet for eggs – plenty of them – and often a bottle of olive oil, which serves as a makeshift medium for creating the perfect painting surface. But the real challenge comes when trying to transport paints across international waters. Passengers need to be savvy packers, bringing small bottles of acrylic paints or sets of markers in their luggage, ensuring they’re safe from the potential mess that could ruin their suitcase.
Painting Easter eggs on a cruise ship with a 2-year-old girl requires patience and a spirit of adaptability. There’s no wide kitchen to spread out in, no countertop to roll up your sleeves - just a small cabin, a little ingenuity and a lot of laughter.
Next, it’s time to convert the cruise cabin into a makeshift art studio. Painting Easter eggs on a cruise ship with 2-year old girl requires patience and a spirit of adaptability. There’s no wide open kitchen to spread out in, no countertop for rolling up sleeves – just a small cabin, a little bit of ingenuity, and a sense of fun. Sure, the setting may not be traditional, but Easter on a cruise ship offers a unique way to celebrate family, tradition and creativity while surrounded by the stunning beauty of the open sea. So, as the eggs dry under the cabin’s dim light somewhere in the waters of Flam, Norway, we can sit back, relax, and appreciate how Easter on the high seas is anything but ordinary.
KOZUNAK UNDER THE PALM TREES AND EGGS ON THE WAVES
TSVETA KUTEVA /Office Manager/
Easter in Dubai - exotic, warm and... without cakes! But that was not a problem because I, Tsveti, was determined to bring the holiday spirit to our Bulgarian colleagues in the hotel.
Fortunately, we had a partner - the chef was Bulgarian! When I shared the plan with him, his eyes lit up, his sleeves rolled up, and with the typical enthusiasm of a man who hadn’t touched a homemade kozunaka in years, he said:
– We’re doing it, but it’s going to be like Grandma’s!”
We rushed to the kitchen, which we proudly occupied as if we were leading a culinary uprising. The dough was lovingly kneaded, left to rise under the watchful eye of the chef and... surrounded by curious foreign colleagues who didn’t understand why we were so excited.
– What is it?” they asked. – “Magic!”– I replied with a smile.
The decisive moment came - the baking. The oven was powerful, even too powerful... and although we kept the cookies like a treasure, one of them came out a bit more browned than the original recipe called for. The main Chef inspected the work, tapped it on the crust and wisely concluded:
– “Well, at least it won’t spoil quickly!”
When we served the couscous to the Bulgarian staff at the hotel, at first everyone looked at the hot one with suspicion... but after the first bite there was no turning back! They ate it all.
Meanwhile, hundreds of miles away, our colleague Lita was fighting tradition in her own waydyeing eggs on a cruise ship! Imagine the sight - the ship rocking, the wind blowing her hair, and she carefully dipping the eggs in the dye as if she were the calmest person in the world. The passengers, probably expecting cocktails and lounge chairs, stare at her in bewilderment.
– “What are you doing?” – they asked.
– “Easter magic!” – she smiled.
And even though a few eggs were a hair’s breadth away from sailing into the ocean, the tradition was kept! So, despite the small obstacles - lightly toasted Kozunak and eggs painted on a swaying deck - this Easter was real, Bulgarian and unforgettable!
GROWING FOOD IN URBAN CONDITIONS: EASY, ACCESSIBLE AND USEFUL
Living in the city doesn’t mean we have to rely on supermarkets alone for fresh and healthy food. On the contrary, more and more people are discovering the pleasure and benefits of urban gardening - whether it’s on a small balcony, patio or even a windowsill. In this article, we’ll look at how anyone can grow fresh vegetables, herbs and even fruit in a limited space. Urban farming is a trend that is not only evolving, but also enriching citizens’ daily lives with opportunities for healthier living. Although there are still stereotypes about farming as an activity that takes place outside the city, the reality is that more and more Bulgarian citizens are getting involved in initiatives to grow plants in urban areas.
Why grow food in the city?
Urban gardening has a number of advantages. First of all, it gives us control over the quality of the food we eat - without pesticides, without unnecessary fertilizers and with maximum freshness. In addition, planting and plant care activities have a proven anti-stress effect. And if we involve the children, they will learn a lot about nature and food in a fun and interactive way. These projects aim to make the urban environment greener, increase access to fresh and healthy produce and reduce the carbon footprint by avoiding the long transport chain for food deliveries.
What can we grow?
Depending on the space we have, we can choose different crops:
• On the balcony or terrace - peppers, tomatoes (cherry varieties), basil, parsley, mint, strawberries).
• On the window - sprouts, micro-plants (eg arugula, cress), herbs such as rosemary and oregano.
• In the yard or on the roof - potatoes in pots, zucchini, carrots, onions, garlic.
Choosing containers and soil
The most convenient options for urban gardening are pots, planters or vertical gardens. It is important to ensure good drainage so that the plant roots do not rot. Use a good quality soil mix enriched with compost.
Sun and watering
Plants need at least 4-6 hours of sun a day, so it is important to position the pots in a suitable location. Watering should be regular, but without overdoing it - early morning or evening is the best time.
Vertical gardening
If space is limited, vertical gardens are an excellent option. They can be made from pallets, wall planters or even hanging baskets. This makes the most of the available space.
BASIC PRINCIPLES OF URBAN GARDENING
COMPOSTING AND NATURAL FERTILIZERS
Even in the city we can make compost from organic waste at home. Vegetable scraps, coffee grounds and eggshells can be used to enrich the soil. If we don’t have the possibility of a composter, we can use liquid organic fertilisers, for example, banana horseradish.
NEW TECHNOLOGIES IN URBAN GARDENING
As technology advances, new methods for growing food in urban environments are emerging. Hydroponic systems, for example, allow plants to be grown without soil - their roots are fed with a nutrient solution, saving water and space. Aeroponic systems, on the other hand, use a fine water spray enriched with nutrients to keep plants healthy and productive. Artificial LED lighting also plays a key role, allowing controlled crop growth even in confined spaces. These innovative methods allow for year-round production of fresh food, regardless of external weather conditions.
URBAN GARDENING - A TREND WITH A FUTURE
Many cities now have community gardens where people can rent plots and grow their own produce. Such initiatives not only promote sustainable living but also create communities and bring people together.
Material prepared by: Dragomir Dragomirov
GURME MYSTERIES
1. Nowadays the word “marmalade” is protected by European law and can only be used for a product made from...?
a) Citrus fruits
b) Rosehips and apples
c) Fruits growing in Europe
d) Peeled fruits
2. Basmati, Arborio and Baldo are types...?
a) Arabic delicacies
b) Italian pasta
c) Rice
d) Whisky
3. The name of which dish literally means “cheer me up”?
a) Schkembe
b) Eckler
c) Chocolate
d) Tiramisu
4. Fuet, Salcinchon, Chistora, Lomo Embucado, Morcilla are known species of what?
a) Salami
b) Cheeses
c) Types of sushi
d) Restaurants in Spain
5. What is the Japanese-specific breadcrumb called?
a) Polenta
b) Panko
c) Nudley
d) Trahan
4-а, 5-b, 6-c, 7-b, 8-a, 9-c, 10-b
Correct answers: 1-а, 2-c, 3-d,
6. Which is the “homeland” of croissants?
a) France
b) Belgium
c) Austria
d) Italy
7. What is “Sindirmyo”?
a) The Swede who invented “buffet”
b) Dish from the Rhodope Mountains (Bulgaria)
c) French grape variety
d) Type of Chinese pickle
8. Which city doesn’t have a biscuit named after it?
a) Madrid
b) Linz
c) Nice
d) Florence
9. If you order in a restaurant
10. “Bombay Duck” what will they bring you?
a) Cocktail
b) Duck
c) Fish
d) Bamboo with rice
11. What did Dom Perignon, a pioneer in champagne production, do?
a) He was chef to Louis XIV
b) He was a monk
c) He was a drinks merchant
d) He was a lecturer in chemistry
ARIES
FUN EASTER AND SPRING
Whatever
(21 march – 19 april)
Your competitive spirit won’t leave you alone - you’ll be first in the egg hunt and you won’t tolerate any competition. If the eggnog doesn’t turn out the first time, the second time will be a masterpiece!
TAURIS
(20 april – 20 may)
The most important thing for you? The Easter meal! You won’t miss a single treat and you’ll enjoy every bite. It’s possible to get carried away on a spring walk, as long as it leads to a cosy garden.
GEMINI
(21 may – 20 june)
You’ll dye the eggs in every possible way and share photos on every social network. You change topics of conversation faster than counting Easter eggs!
CANCER
(21 june – 22 july)
Family holidays are your favorite, and Easter is the perfect time to enjoy cozy gatherings. It’s possible to get emotional while kneading cobblers with grandma.
LEO
(23 july – 22 august)
You’ll organise the most stylish Easter - with beautiful decorations, an exquisite table and perfect selfies with spring flowers. Everyone will be talking about your celebration!
VIRGO
(23 august – 22 september)
Your eggs will be painted with precision, your cobbler will be kneaded to the gram, and your spring cleaning will be completed a week early. Your organization is impeccable!
Easter has in store for you, enjoy
SPRING HOROSCOPE
enjoy it with a smile and a good mood!
LIBRA
(23 september – 22 october)
Will you spend the holidays in a dilemma - whether to try everything on the table or to keep the balance? What color should the eggs be? In the end, you will find the perfect harmony and enjoy it all!
SCORPIO
(23 october – 21 november)
You will make the healthiest egg and beat everyone in the egg fight. You’ll keep your Easter secrets until the last minute, surprising everyone with unexpected creativity
ARIES
(22 november – 21 december)
You’re planning an adventure! Whether it’s a nature walk, a hike or just an egg hunt in a new place, you won’t stay in one place for long.
CAPRICORN
(22 december – 19 january)
Traditions are important to you and you will do your best to make sure everything is just right - the Kozunak will be homemade, the eggs will be made using the old technique and the celebration will be cosy and tidy
AQUARIUS
(20 january – 18 february)
You’ll surprise everyone with out-of-the-box Easter ideas - maybe you’ll paint eggs with neon colours or invent a new way to knead a cake. Expect rave reactions!
PISCES
(19 february – 20 march)
You’ll indulge in dreamy walks in the spring nature and find inspiration in the celebration. You’ll probably decorate your home with fairy lights and pastel colours, creating a magical atmosphere.
HOW DO THE DIFFERENT ZODIAC SIGNS COOK?
Aries
I won’t cook from a recipe! No one can tell me what to do! I’ll put as much yeast as I want!
Tauris
Do mushrooms peel, or do they not peel? Whatever. At least I have nice plates...
Gemini
He reads recipes on the net. Watches Jamie Oliver on YouTube. At the end he spreads a slice of chutney and cuts a thick piece of salami.
Cancer
I come home from work and take a bath. If no one has cooked, I go to bed.
Leo
More hot peppers. More hot peppers. They are the passion!
Virgo
Wipe that out there! Let me wash it right now! Wipe the tablecloth. Ow, is that a drop of water on the carpet?
Libra
I’ll make chicken and rice. No, stuffed peppers with minced meat. But chicken with rice is easy... But stuffed peppers are delicious.
Scorpio
He takes a selfie with the Taurus mushrooms (which are not yet peeled), shares it on Facebook and counts the likes.
Sagittarius
I’ll cook, what are you all up to! He takes matters into his own hands, while cursing in his head, and shaking his hands.
Capricorn
He doesn’t like the Archer’s cooking and starts giving him a piece of his mind about how he should have cut the meridian into a more substantial piece.
Aquarius
16 minutes looking for the music that will make the most delicious pasta.
Pisces
He pours wine while he cooks. He forgets to cook.
2 HOURS LATER...
Aries - Maya hasn’t shunned him and is raging inside! Explains to everyone that this cake is just how flat it was meant to be.
Tauris - Serves from the steaks with peeled mushrooms and insists everyone be careful with the plates because they are precious to him.
Gemini - Jamie Oliver wonders if he’s had Bulgarian chutney.
Cancer - He’s had two beers and is long asleep.
Leo - Oh, I’m a very good cook, eh! People cry when they eat my dishes.
Virgo - Opens a third package of kitchen mushrooms. The kitchen shines with
cleanliness!
Libra - Keeps wondering while holding the chicken by the stick in one hand and tossing the peppers with the other.
Scorpion - His colleague didn’t like the selfie with the mushrooms. Block her!
Sagittarius - No more swearing by rote
Capricorn - Takes the merodia and loosens it. He knows no one will do it better than him.
Aquarius - Listens to music, eats and is above things.
Pisces - Finish the third bottle of wine and set sail.
Material prepared by Kamelia Miteva
FUN GAMES AND ACTIVITIES FOR CHILDREN AT EASTER
Easter is a great occasion to bring the family together and create unforgettable moments for the kids. Here are some ideas for fun games and activities that will make the holiday even more exciting.
EGG HUNT - IDEAS FOR ORGANIZING
Egg hunting is one of the most beloved Easter traditions. Here’s how you can make it even more fun:
• Colored Clue Cards – Make a map or leave clues that will lead children to the hidden eggs.
• Egg Bingo – Colour the eggs different colours and give the children a list of colours to find.
• Special Prize – Put a small prize in one of the eggs to give an extra incentive to participate.
FUN CHALLENGES WITH EASTER MOTIFS In addition to the egg hunt, you can organize games to bring even more joy:
• Egg rolling competition – Children have to roll an egg along a course using only a spoon.
• Balance with an egg on a spoon – Who will go the distance without dropping the egg?
• Bunny on the loose – Children must hop like bunnies in a race to the finish.
TELLING STORIES AND LEGENDS ABOUT THE HOLIDAY
Immerse children in the magic of Easter through engaging stories:
• The Legend of the Easter Bunny – Tell them about the bunny who leaves eggs for the good children.
• Tales of the Power of Good – Choose stories with a moral related to spring and new beginnings.
• Puppet Theatre – Use puppets or make paper figurines to act out Easter scenes.
“EASTER, CAROB AND THE PASSION FOR WORK”
It’s like a cobbler - if there’s no passion, the dough just doesn’t rise.
Easter is a time for inspiration - not just in the kitchen, but in life. While kneading the dough this year, I got to thinking that there is something in common between a perfect Easter cake and a job well done. Both require time, patience and that genuine spark that makes the end result more than just “good”.
How often do we get caught up in the day-to-day, work on autopilot and forget why we started in the first place? It’s like with the cobbler - if you put the ingredients together mechanically, without love for the process, you’ll end up with something edible, but not magical.
This year I decided to go back to my roots - both in the kitchen and in my work. To remember what made me choose this path. To knead with gusto, to be inspired by each new challenge and to let my ideas “rise” without undue pressure.
Because the real passion for the work is not in the end result, but in the process itself. It’s in feeling the rhythm of your own work, putting something of yourself into it and experiencing the pleasure of each small victory.
And you? What’s your recipe for keeping your passion for work?
“BORROWED PEN” - OUR NEW COLUMN FOR ALL THOSE WHO WRITE WITH SOUL.
If words are your escape, your inspiration, or just a way to organize your thoughts - this is your place Share your text anonymously - put it in the poetry box.
It doesn’t have to rhyme, it doesn’t have to be verse - it can be a short thought, a story, a confession, lines from the heart. The important thing is that it be on the theme of the month and that it carries truth.
We will be sharing the theme of the upcoming issue and honoring the most impactful anonymous submissions with a publication.
No estimates. No names. Just pure emotion. Write freely. Express yourself as only you can - no fear, no filter, no signature. You will find out where the poets’ boxes are in the announcement with the theme for the next issue of the magazine.
JOKES AND FUN
In a restaurant, a customer asks the waitress:
- Is it true that the staff finish the food after the customers?
Waiter:
- No sir, the customers are finishing up after us!
Two students are talking:
- Do you cook in your dorm?
- We try to chit-chat, but we rarely get the munchies.
- Why not try following a recipe from a cooking website?
- Because all of them are impossible to realize.
- How so?
- Me, they start with “Get a clean pot.”
- The waiter in my soup has a fly.
- And don’t worry, it won’t eat much.
Yesterday I tried cooking with wine. After the fifth glass, I no longer knew why I was in the kitchen...
Due to many misunderstandings, our publisher is forced to clarify: The book “Tasty and Healthy Food” consists of two sections - “Tasty Food” and “Healthy Food”.
Daughter studying to be a chef. Her mother asks her:
- And do they allow you to eat what you have prepared?
The daughter (through tears):
- Scold us!!!
A man sat down in a restaurant and started ordering - salads, brandies, appetizers, dishes, wines, desserts, coffees - almost the whole menu. At one point the waiter approached him and asked:
- Sir, do you mind if we settle the score?
- No problem, but I’ll ask you to ask the restaurant manager if it’s possible to pay with pearls,” the man replied. The waiter went away and came back a moment later:
- No problem, sir, the governor agrees.
- Great!” said our man, “Give us a portion of mussels then and let’s hope we get lucky! -
Material prepared by: Assen Topalov
DIY (DO IT YOURSELF) CREATE EASTER!
Watercolour effect eggs
Description: Paint the eggs with watercolours or diluted colours for a marbled and ethereal effect. Use a sponge or brush to blend the colours smoothly. How to make: wet the eggs with water, then drizzle the paint and let the colors mix naturally.
Bunnies made of fabric and felt
Description: cut out bunny shapes from fabric or felt and fill them with cotton or rice. Add buttons for eyes and a small ribbon. Perfect for: handmade Easter home decorations or gifts for children. How to make: use a template, cut out two identical shapes, sew them together and fill with cotton or rice.
Mini nests with sweet surprises
Description: Make mini nests of coconut, melted chocolate and noodles or use small paper muffin tins. Place chocolate eggs or candies inside.
Perfect for: Easter decoration and sweet surprise for guests.
How to make: Mix melted chocolate with coconut flakes, shape into nests and let harden.
Eggs with decoupage technique
Description: Glue thin cut-out napkin motifs onto the eggs using beaten egg white or decoupage glue.
Perfect for: Rustic and vintage Easter decorations.
How to make: Separate the top layer of the napkin, cut out the desired motifs and stick them on the boiled eggs with a small brush.
EASTER DECORATION FOR HOME
AND TABLE
Easter table decoration - Colourful napkins in the shape of a rabbit. Shape the napkins into rabbit ears and tie with a ribbon. Place an egg (painted or natural) inside to complete the composition.
Spring egg and flower arrangements - Use empty eggshells as mini vases. Place small spring flowers such as daffodils, hyacinths or pansies in them and arrange in the centre of the table.
Personalised eggs for guests - Paint eggs with pastel colours and use a thin brush or marker to write the names of your guests. This will add a personal touch to the holiday meal.
Easter Door Wreath - Use a base of natural branches and decorate with flowers, greenery, feathers and small decorative eggs. Tie with a wide ribbon for a finished look.
Paper egg and bunny garlands - Cut coloured papers in the shape of eggs and bunnies, string them on twine and hang over the fireplace or on the wall.
Eggshell candle holders - Use eggshell halves as small candle holders. Pour melted wax and place a wick or simply place small tea lights inside. This will create a warm and cozy atmosphere at the table.
Material prepared by Kamelia Miteva
PRESENTATION OF THE EDITORIAL
ASEN TOPALOV /INDIRECT DELIVERY SPECIALIST/
1.How would you explain to a child what you do at TESY? “I help Tess spend less money when she buys something and supplier diversification as a strategic weapon to prevent monopolies, protect competitiveness and supply chain stability.” Just kidding! The second part after “...buys something” I would say it just to see that look in the kids that says “PLEASE?!”.
2.How would you title your working day today?
Snow in the morning, sun in the afternoon and tables all day.
3.What inspired you to join the TESY PRESS team?
Glory. Joking again! The opportunity to tell stories.
4.How would you describe your role on the editorial team in just three words?
I invent, I edit, I dramatize.
5.If you were to create an “editorial superpower,” what would it be?
An error detector - you take one look and find an inaccuracy, misleading information or logical ambiguity, a hidden contradiction. Imagine reading an article and immediately seeing which statements are controversial, where sources are missing, or where the author is “spinning” the truth. In this way, the editor not only improves the text, but also keeps readers from being misled.
6.What’s the weirdest or funniest mistake you’ve seen in a text?
A sign in the center of Shumen “HOSTAGE HOUSE” for a pawnshop.
7.What is the first thing you notice when you read a text - style, spelling or structure?
Spelling requires you to know it well to notice it. I look for the emotion. You have to know who is writing it, who they are writing it to, and why they are writing it.
ASYA KOSTOVA /SALES MANAGER
1.How would you explain to a child what you do at TESY?
Helping people buy something they want.
2.How would you title your working day today? Dynamics.
3.What inspired you to join the TESY PRESS team? Impact and change - The satisfaction that I could contribute to something meaningful and significant.
4.How would you describe your role on the editorial team in just three words?
A COG IN A WHEEL.
5.If you were to create an “editorial superpower,” what would it be? The ability to captivate the reader.
EDITORIAL TEAM OF THE JOURNAL
6.What’s the weirdest or funniest mistake you’ve seen in a text? The lapsus could be funny, the other is rather sad.
7.What is the first thing you notice when you read a text - style, spelling or structure? Content.
VENERA ANDREEVA /REGIONAL MARKETING MANAGER/
1.How would you explain to a child what you do at TESY?
I help people at TESY be proud of their Company and try to show how great it is to those who aren’t part of it yet.
2.How would you title your working day today? Mish Mash
3.What inspired you to join the TESY PRESS team? The end result! It gets nice every time I close another number and saw everything orderly and beautiful.
4.How would you describe your role on the editorial team in just three words?
I’ll answer in the spirit of this issue, “My role is like a baker’s - I carefully mix concepts with the other bakers, we let them age in the right atmosphere, and in the end we bake the perfect number that is crispy and flavorful.”
5.If you were to create an “editorial superpower,” what would it be?
Ooooh that’s easy - definitely a “bug detector”. There is hardly a person in the Company who has read more than I have every issue of the magazine. This super-power would be a “game changer for me”.
6.What’s the weirdest or funniest mistake you’ve seen in a text?
I’m very fond of the Northwest mistakes - LakirYou, GrimirYou.
7.What is the first thing you notice when you read a textstyle, spelling or structure? Everything is important. For a text to grab you, it has to be structured correctly, written engagingly and last but not least, literate. It’s a symbiosis!
DIANA DERMENDZHIEVA /CUSTOMER SERVICE SPECIALIST/
1.How would you explain to a child what you do at TESY?
At TESY, we make magical boxes that warm your water and your home so you’re always cozy.
2.How would you title your working day today?
Marathon of tasks: the balance between chaos and productivity.
3.What inspired you to join the TESY PRESS team?
My desire to create, and the opportunity to be part of a creative and dynamic environment.
4.How would you describe your role on the editorial team in just three words?
Analytical - I read the text three times as if I’m cracking a code for a safe, but I’m actually looking for errors and ambiguities.
Creativity - I try to create interesting, not dry texts without sounding like a poet in crisis.
Precision - Even if a comma is out of place, I feel a cosmic imbalance.
5.If you were to create an “editorial superpower,” what would it be?
Texts should engender critical thinking in readers, not just pass them by.
6.What’s the weirdest or funniest mistake you’ve seen in a text?
I could get real here.... AntsuNg, cafe eXpresso, exErcism, trEtoir, beNzisten, childish, William Gladstone, cherry imagery... They’re all real, but I can’t pick a favorite.
7.What is the first thing you notice when you read a text - style, spelling or structure?
When I read a text, I first feel its rhythm - the structure that leads thought smoothly or scatters it into chaos. Then I sense the tone - the style that gives it character, makes it sharp, soft or full of dynamism. Finally, if something disrupts the harmony, I notice the details - the spelling, those little imperfections that can be minor nuances or significant cracks. A good lyric is like a well-composed melody - with a clear structure, a compelling voice and precision in execution.
MITEVA /SENIOR APPLICATION ENGINEER/
1.How would you explain to a child what you do at TESY?
Imagine I build LEGO sets, but instead of pictures I use Excel spreadsheets.
2.How would you title your working day today?
Between tables and creativity.
3.What inspired you to join the TESY PRESS team?
I’ve always loved writing and communicating with people - here I can combine both.
4.How would you describe your role on the editorial team in just three words?
Creativity, synchronicity, style.
5.If you were to create an “editorial superpower,” what would it be?
To turn dry information into a compelling story with just a touch.
6.What’s the weirdest or funniest mistake you’ve seen in a text?
The automatic translation had once changed ‘engineering department’ to ‘magic department’ - which, frankly, isn’t far from the truth!
7.What is the first thing you notice when you read a text - style, spelling or structure?
Spelling - my eyes find mistakes faster than Ctrl+F.
KAMELIA
KALINA NEDYALKOVA /OFFICE ASSISTANT/
1.How would you explain to a child what you do at TESY?
I help people in the office work better by keeping things in order and making sure everything runs smoothly.
2.How would you title your working day today?
Marathon between the lines - spelling vs time!
3.What inspired you to join the TESY PRESS team?
I joined the editorial team because I wanted to share inspiring ideas with people through the power of words.
4.How would you describe your role on the editorial team in just three words?
Spelling, periods and commas.
5.If you were to create an “editorial superpower,” what would it be?
Instant error correction with just a wink!
6.What’s the weirdest or funniest mistake you’ve seen in a text? Instead of “Christmas bazaar” the text said “Christmas bazaar” - obviously someone was very hungry while writing it!
7.What is the first thing you notice when you read a text - style, spelling or structure?
Definitely - the mistakes!
TSVETI KUTEVA /OFFICE MANAGER/
1.How would you explain to a child what you do at TESY? My main task is to help my colleagues with whatever and however I can!
2.How would you title your working day today? Around the world and at home!
3.What inspired you to join the TESY PRESS team? I faced an exciting challenge by immersing myself in a completely new project for me!
4.How would you describe your role on the editorial team in just three words?
Creativity, flair, inspiration.
5.If you were to create an “editorial superpower,” what would it be?
Power to make people more positive and kind.
6.What’s the weirdest or funniest mistake you’ve seen in a text?
“The city mayor visited the scene of the incident and promised that measures would be taken to prevent its recurrence.”
7.What is the first thing you notice when you read a text - style, spelling or structure?
The first thing I notice? If the text were a painting, I would see the frame (the texture), then the colors (the style), and finally whether someone spilled ink on the canvas (the spelling).
“WHEN THE PASSION DROPS
LIKE AN UNDERBAKED
COB”
I sat in the kitchen, staring at my cobbler, which despite my best efforts, had dropped like my enthusiasm on Monday morning. I thought to myself - why is it that sometimes everything we do with love suddenly loses its magic? When does the work that used to inspire us become a tedious routine?
The truth is that even the most ardent passions need refreshing. It doesn’t matter if it’s love, career or culinary - if you do something the same way for too long, you’ll end up feeling like the dough just isn’t rising like it used to.
But if a cob fails, you don’t throw away the flour, do you? You look for where you went wrong, try a new recipe and give the dough - and yourself - a chance to breathe again.
So how do we get the inspiration back when everything seems tasteless?
*Change the recipe
If you do something the same way every day, you will inevitably get bored. Try a new approach - even the slightest change can awaken the spark. Start your working day in a new way, work from a different place, experiment with different methods.
*Add a dash of spontaneity
The perfect cobbler isn’t always by the book - sometimes the tastiest things come when you take a chance. Ask yourself: when was the last time you did something new in your job? The experiment may surprise you with results.
*Let the dough rest
Sometimes the best way to get your passion back... is to stop for a while. If something isn’t going, pressure won’t help - give yourself a break, take a walk, change your focus. Inspiration loves fresh air.
*Share the bread
Kozunac is always tastier when it is shared. And the same goes for inspiration. Meet people who energize you, listen to their stories, exchange ideas. Maybe you don’t see the dough rising, but someone else will remind you that the process is worth it.
In the end, I thought - was my cupcake really a failure, or just a lesson? Inspiration is not something that comes once and stays forever. It’s like dough that needs to be kneaded, rested and shaped over and over again.
And you? How will you feed your passion today?
RESTAURANT IN STRANGE PLACES
Prepare for a journey through the strangest restaurants on the planet, where dinner is not just a meal, but an adventure!
MODERN TOILET (TAIWAN) - “DINNER WITH... SPECIAL PRESENTATION”
What could be more enjoyable than snacking from... a toilet bowl? Yes, that’s rightthis restaurant is entirely dedicated to the bathroom. Meals are served in miniature toilet bowls and the chocolate ice cream... hmm, let’s just say it looks “realistic”. Your mother’s horror, but heaven for people with a sense of humor.
HEART ATTACK GRILL (LAS VEGAS, USA)“THE HEARTBEAT IS A BONUS!”
This restaurant doesn’t just serve food - it stages a culinary assault on your arteries. The menu includes burgers with so many calories that doctors shudder at the mere mention of them. The waitresses are dressed like nurses, and if you weigh over 160 pounds, you eat for free! Of course, if you don’t eat it all - you get spanked with a wooden spatula.
Welcome to the world’s most delicious heart attack!
4
DISASTER CAFÉ (SPAIN) - “EAT IF YOU CAN”
Are you ready for a 7.8 Richter earthquake? This restaurant isn’t just serving dinner, it’s a complete disaster! Glasses are spilling, waiters are losing their balance, and you’re desperately trying to hold your fork. A true culinary ordeal for people with slow reflexes.
3
NINJA (NEW YORK, USA) - “THE NINJAS’ SECRET SUPPER”
Nothing here is as it seems! The restaurant is set up like a Japanese fortress, with ninja waiters appearing out of nowhere to serve you food (or so you hope - otherwise you’ll have to fish your own dinner). You never know where the next plate will pop out of... or if you’ll fall victim to a culinary ambush.
5
DINNER IN THE SKY (VARIOUS LOCATIONS) - “DINNER AT EXTREME ALTITUDE”
If you’ve ever dreamed of eating gourmet food while hanging 50 feet in the air, this restaurant is for you! Your chair is firmly strapped in (God forbid!) and your feet are dangling in the air while you eat. Don’t drop your fork... unless you want to cause a panic on the street below. find yourself the victim of a culinary ambush.
THE GREEN PLANE (GHANA) - “BUSINESS CLASS FOR ALL”
You’ll feel like you’re on a plane here... only without the turbulence and terrible airplane food! The restaurant is located in a real retired airplane, and the flight attendants serve local specialties. The difference? No chance to buckle your seatbelt here to avoid the extra calories.
6
SNAKE HOUSE (CAMBODIA) - “DINNER WITH SPITTING GUESTS”
A restaurant where snakes crawl around you. What could go wrong? As you eat, you can watch snakes and lizards position themselves around you, and some might even “peek” at your plate. If you don’t happen to like hot peppers, at least you know the adrenaline will keep your pulse racing.
8
HOBBIT HOUSE (PHILIPPINES) - “FRODO’S SECRET HAVEN”
Lord of the Rings fan? Welcome to the hobbit kingdom! The staff is made up of short people, and the interior is done in such a way that even Gandalf would hit his head upon entering. The only drawback? Dinner doesn’t include one of those Hobbit second breakfasts.
TWIN STARS (MOSCOW, RUSSIA) - “DEJA VU RESTAURANT”
This restaurant can make you feel like you’re in a strange dream - every waiter here has a twin dressed exactly the same! As you order, you’ll wonder if you’re seeing double or if you’ve already had too much vodka.
ALCATRAZ ER (TOKYO, JAPAN) - “PRISON DINNER”
Here you come in as a customer and leave as... well, hopefully you still leave! Right at the entrance you are “arrested” and locked in a cell while you eat. The menu? Meals served in surgical instruments and syringes. If you’ve always wanted to eat like a patient of a creepy psychiatrist, this is your place!
Who says dinner has to be boring? From flying tables to bathrooms instead of tables, these restaurants offer more than just food. If you’re ever wondering where to make your next reservation... let’s just say I’ve given you a few offbeat ideas.
WHICH RESTAURANT WOULD YOU DARE
START WITH?
Material prepared by: Tsveta Kuteva
CULINARY EXPERIENCES
IN THE DARK
Imagine dining in a place where everything around is pitch black. No light, no glare, not even a shadow. Just darkness and silence, punctuated by the sound of people around you moving and talking, but without the usual clatter of utensils. At this point all the other senses begin to awaken. You can hear the sound of footsteps echoing in the darkness, the spill of wine in the glass, feel the texture of the food being experienced with your fingers rather than utensils. The taste of the food becomes more intense, and the aromas invade your thoughts like uninvited guests taking over every corner of your mind.
The idea of restaurants in the dark was born in Paris in the 1990s and has since taken over cities around the world.
People love to experiment, and this is one of the most daring experiments with the human senses. To deprive yourself of sight and immerse yourself in a world of flavours and aromas without knowing exactly what’s on your plate. In these places, it is often recommended that food be eaten with the hands - as a way to further engage the extra senses, especially when sight is excluded. Your hands become conduits of sensation, helping you to discern the texture and temperature of the food, enriching the whole experience.
In Bulgaria this idea also found a place - Tenebris restaurant in Sofia. You go inside, leave all the glowing devices and surrender to the darkness. It doesn’t matter how you’re dressed or what you look like. Everyone is equal in the darkness. The service staff, visually impaired people, handle themselves with confidence and ease. After all, they live like this every day.
Dining in the dark is more than just a gastronomic experience. It is a lesson in humility and empathy. You learn to trust strangers, relax in the dark and let the flavours speak for themselves. You talk to the people around you without seeing them. And the words seem to become more real. You can feel the laughter, not just see it. Everything seems more meaningful and somehow closer to the heart. If you’re wondering if it’s worth it - it is. If only to get a sense of how dependent we are on sight and how often we neglect our other senses.
Sometimes to see the truth you have to turn off the light.
Material prepared by: Assen Topalov
TESY TEAM VISITS ISH 2025:
INSIGHTS FROM THE HVAC INDUSTRY’S BIGGEST TRADE FAIR
This year, colleagues from TESY’s R&D, Product Management and Sales teams attended ISH, the world’s largest trade fair for the HVAC industry, to stay at the forefront of the latest trends and innovations. The exhibition, held in Frankfurt, brought together industry leaders, experts and innovators, providing a valuable opportunity for our teams to gain insights into emerging technologies, connect with key players and explore potential collaborations for the future.
During their visit, the TESY team focused on several key areas: assessing the latest industry trends, understanding the competitive landscape and researching new products and technologies that could shape the future of HVAC. It was an excellent chance to meet with competitors, exchange ideas and evaluate potential opportunities for cooperation and growth.
The visit also reaffirmed the decision not to participate in the event this year. Оur teams concluded that the strategic focus on innovation and the evolving needs of the industry will be better supported through a more tailored approach. The exhibition was rather regional than global focusing exclusively on installers, which reinforced our decision to pause our participation this time around in favor of more targeted investment in alternative initiatives.
For more detailed insights, including videos from the fair, check out the We are TESY Facebook group.
BiLight Cloud
Enjoy maximum comfort, convenience and energy efficiency with the Bilight Cloud electric smart water heater. Control your water heater remotely from anywhere in the world with our intuitive MyTESY mobile app and seamless Wi-Fi connectivity.
With ECO SMART mode, and now real-time maintenance notifications, we have designed our new range according to the latest trends in functionality, providing an energy saving solution, with convenient Wi-Fi connectivity и LCD display.
Volume: 50, 80 and 100 l.
Rated power: 2000 W and 3000 W for Bulgaria
Diameter: 44 cm and SLIM model with 35 cm.
Vertical mounting
Energy class B - the highest energy class in this category.
ECO SMART mode - intelligently adapts to your habits. Provides hot water only when needed and saves you up to 18% on electricity costs on a weekly basis. Controlled via the internet using the MyTESY app.
AUTOMATIC SETTING to fight Legionella bacteria - automatically activates a rise to maximum temperature if the water in the tank has not reached 65°C for 7 days. This prevents the formation of disease-causing bacteria and ensures that the water is always safe.
ENERGY CALCULATOR - provides information on the consumption of the water heater, as well as statistics on the amount of energy consumed by the appliance over time.
Get NOTIFICATIONS about periodic maintenance needs, usage recommendations, features activated, errors encountered, and more.
The model with a volume of 80 l and a diameter of 44 cm is already positioned in Bulgaria and Romania, and the ultra-thin SLIM model with a diameter of 35 cmonly in Bulgaria.
The official launch of all models for our global markets is scheduled for June 2025.
BelliSlimo Lite Cloud
We’re delighted to introduce our latest sleek BelliSlimo Lite Cloud flat electric water heateranother modern, ENERGY EFFICIENT and smart hot water solution for our family.
In addition to the elegant slim silhouette, the model is equipped with ECO SMART intelligent mode with its own algorithm according to your habits, saving you a fraction of the energy costs.
Control the BelliSlimo Lite Cloud remotely from anywhere in the world with our intuitive MyTESY mobile app and seamless Wi-Fi connectivity
Model: 50 and 100
Rated power: 1200 + 1200 W
Mounting: reversible - possibility of vertical and horizontal mounting.
A flat, slim silhouette with a compact size that saves space - only 28 cm.
ENERGY EFFICIENT - energy Class B - the highest in this category
Advanced ECO SMART mode - depending on your habits, BelliSlimo Lite works out its own algorithm to provide you with enough hot water when you need it.
AUTO SETUP for fight Legionella bacteria - automatically activates a rise to maximum temperature if the water in the tank has not reached 65°C for 7 days. This prevents the formation of disease-causing bacteria and ensures that the water is always safe.
Vacation mode - enter when you’re coming home, how much hot water you want and BelliSlimo Lite will be ready for you just in time.
Weekly programmer - you set the operating mode for each day of the week and each hour of the day according to your preferences.
Energy calculator
Get in-app NOTIFICATIONS about periodic maintenance needs, usage recommendations, features enabled, errors encountered, and more.
Pre-launch sales will be in Bulgaria and Romania in April, with the official global launch planned for September 2025.
