Big in Kazakhstan

That’s right, Kazakh TV Channel 31 just released a video about yours truly! Somehow, someone there got wind of my blog and thought it would be a great idea to do a segment about an American[-French] guy making Kazakh food in New York, especially if the narrator could take substantial license with the facts. So I spent last weekend answering interview questions and preparing my beshbarmak on camera, and voila! For those who don’t understand Russian, here are a few fun facts from the video that you and I didn’t know:

• Unbeknownst to me, I have a restaurant in New York. After visiting Kazakhstan, I completely revamped the menu to offer traditional Kazakh dishes. Yep, I’m that bold.
• Still thanks to me, Kazakh cuisine is now trending in NYC. An ever-increasing number of New Yorkers crave shubat (fermented camel’s milk) and kuyrdak (fried lamb offals).
• There are no orange carrots in the US, except in Russian supermarkets. American carrots are big and yellow. If you don’t believe me, get your eyes checked.
• I have an oven that can bake food at 15 C / 60 F. It looks like a regular oven, but it’s got special powers. In summer, it doubles as a refrigerator.

I love reporters.