300 rubles for a haircut, its normal, but san, maybe you should take a sick leave, or something, but uhhuh, no, san, really, just think about it, okay, listen , theres no concussion, the bruises will go away, this didnt happen in boxing, listen, i one thing i cant understand is why, who they were from, listen, somehow they forgot to say how hot it is, they thought it was, you can guess it yourself, yes, okay, i shop. Roshita, hello, hello, are you the investigator on duty, uhhuh, suvorov av . Yes, you. Our Company Invests huge amounts of money in st. Petersburg, we work with the largest Investment Companies that are ready to invest their money in Business Development in russia. Sergey viktorovich, you talk like in an advertisement, lets get closer to the point and come to us for negotiations. Very serious and very, very respected people are coming, here, please look, lord, chereshkin, who is he . Egor dmitrovich chereshkin this is our general director. Yeah, its not going well, its rea
anything not to be in the projects. i grew up in one of the roughest neighborhoods in washington, d.c. now i m a master sommelier. one of less than 300 in the world, but i do it my way there is a lot in the wine industry to take seriously. the wine is one of them, i think. even though most kids like me don t have much of a chance, i got out. moved away to culinary school and left my old life behind me. this is my chefs table moment. but i wanted to come back to d.c. so this is like a very d.c. thing. that s what makes it delicious. to reconnect with my family. how many more eggs do you need? topaz mccoy, annoying me for 39 years. and seek out a side of the city just below its surface. that smell, huh? nothing like it in the world. i haven t been on this street in over ten years. this is nuts. am i the only person here from d.c., born and raised? it s a journey, man. i m excited how excited you are. i love eating great food. it s like a good old time. i m rea
moved away to culinary school and left my old life behind me. this is my chefs table moment. but i wanted to come back to d.c. so this is like a very d.c. thing. that s what makes it delicious. to reconnect with my family. how many more eggs do you need? topaz mccoy, annoying me for 39 years. and seek out a side of the city just below its surface. that smell, huh? nothing like it in the world. i haven t been on this street in over ten years. this is nuts. am i the only person here from d.c., born and raised? it s a journey, man. i m excited how excited you are. i love eating great food. it s like a good old time. i m ready. i m carlton mccoy, raised in inner city d.c., educated in kitchens around the globe. these days i make a living as a master sommelier. i m a nomad, driven to move in and out of different cultures, different worlds, to celebrate diversity by embracing what makes us both unique and the same. after all, we carry our travels with us to our ne
the d.c. that i was raised in was very different than the d.c. that i experienced after coming back from culinary school. i quickly found some of the most inspiring chefs and sommeliers hiding right here in the nation s capital. this is private dining. these beautiful people and i go back to my early sommelier days in d.c. are we drinking? are we drinking? i just dove right in. i m ready. they re the ones making d.c. s food and wine scene inclusive and interesting. d.c. has probably the most approachable and open wine sommelier scene of any place i ve visited in the world. i was 24 years old when i started at fifth floor. and i was one of four women that worked there. no one like fifth and bill the stereotypical sommelier. i was really lucky to join this tasting group way before i had any business being around the table. like every other sommelier at the time?
i just dove right in. i m ready. they re the ones making d.c. s food and wine scene inclusive and interesting. d.c. has probably the most approachable and open wine sommelier scene of any place i ve visited in the world. i was 24 years old when i started at fifth floor. and i was one of four women that worked there. no one like fifth and bill the stereotypical sommelier. i was really lucky to join this tasting group way before i had any business being around the table. like every other sommelier at the time? like every other sommelier. that was my first wine certification. no one was stuffy, uncomfortable, judgey. that s not what sommeliers are anymore. in hindsight, wow, we had it pretty sweet. okay. i know we cover a lot of topics in this series. how a place is changing, who s