{"id":10260,"date":"2015-08-25T16:00:12","date_gmt":"2015-08-25T14:00:12","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=10260"},"modified":"2015-08-25T12:08:41","modified_gmt":"2015-08-25T10:08:41","slug":"petrit-selmani-sekreti-im-ushqimi-i-shendetshem","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2015\/08\/petrit-selmani-sekreti-im-ushqimi-i-shendetshem\/","title":{"rendered":"Petrit Selmani: \u201cSekreti im: Ushqimi i sh\u00ebndetsh\u00ebm\u201d"},"content":{"rendered":"

Petrit Selmani \u00ebsht\u00eb nga Puka. Ai ka kat\u00ebr vjet q\u00eb ka hapur n\u00eb Athin\u00eb restorantin \u201cPiazza Kalamaki – \u201cO Petros\u201d, restorant p\u00ebr t\u00eb cilin thuhet se \u00ebsht\u00eb nj\u00eb nga m\u00eb t\u00eb suksesshmit e qendr\u00ebs s\u00eb Athin\u00ebs. Dhe suksesin e restorantit t\u00eb Petrit Selmanit, talentin e tij si kuzhinier e menaxher, e kupton menj\u00ebher\u00eb sapo gjendesh aty. Nd\u00ebrkoh\u00eb q\u00eb dy restorantet e tjer\u00eb, ngjitur me t\u00eb, jan\u00eb bosh dhe kamarier\u00ebt presin t\u00eb d\u00ebshp\u00ebruar ndonj\u00eb klient, te Petriti ata vrapojn\u00eb mes tavolinave p\u00ebr t\u2019ju sh\u00ebrbyer njer\u00ebzve sa m\u00eb shpejt\u2026.<\/strong><\/p>\n

– Ora \u00ebsht\u00eb 13, Petrit, tek ty jan\u00eb mbushur kat\u00ebr tavolina, ja tani po ulen edhe tek e pesta, nd\u00ebrkoh\u00eb q\u00eb dy restorantet e tjer\u00eb q\u00eb jan\u00eb ngjitur me ty, jan\u00eb bosh. Si shpjegohet?<\/strong><\/p>\n

– T\u00eb them t\u00eb drejt\u00ebn nuk e kam v\u00ebn\u00eb re k\u00ebt\u00eb. Gjithmon\u00eb kam par\u00eb pun\u00ebn time, q\u00eb ta b\u00ebj at\u00eb sa m\u00eb mir\u00eb\u2026<\/p>\n

– Dakord, po pse kan\u00eb ardhur te ty k\u00ebta njer\u00ebz dhe nuk kan\u00eb shkuar te restorantet ngjitur? \u00c7far\u00eb ke ti m\u00eb shum\u00eb se ata?<\/p>\n

– Un\u00eb mendoj se njer\u00ebzit vijn\u00eb te un\u00eb p\u00ebr kat\u00ebr gj\u00ebra: ushqimin e sh\u00ebndetsh\u00ebm, gatimin cil\u00ebsor, \u00e7mimet e lira dhe sh\u00ebrbimin e shpejt\u00eb dhe mikpritjen\u2026<\/p>\n

– \u00c7\u2019kupton me ushqim t\u00eb sh\u00ebndetsh\u00ebm?<\/p>\n

– Me ushqim t\u00eb sh\u00ebndetsh\u00ebm un\u00eb kuptoj nj\u00eb ushqim cil\u00ebsor, me proteina dhe pa yndyrna. K\u00ebt\u00eb jam munduar t\u2019u ofroj njer\u00ebzve q\u00eb n\u00eb fillim kur hapa lokalin tim\u2026<\/p>\n

– Nuk kishte lokale t\u00eb tilla?<\/p>\n

– Koh\u00ebt e fundit, kur nisi kriza n\u00eb Greqi, grek\u00ebt \u201cju sul\u00ebn\u201d hapjes s\u00eb kafeve e fast-fudeve, duke harruar se njeriu nuk do vet\u00ebm t\u00eb pij\u00eb kafe, por edhe t\u00eb haj\u00eb mir\u00eb, pra, t\u00eb konsumoj\u00eb ushqime me shum\u00eb proteina. Un\u00eb e them shpesh se njeriu \u00ebsht\u00eb si puna e makin\u00ebs, po nuk i hodhe karburant t\u00eb mir\u00eb, nuk ec\u00ebn mir\u00eb. Dhe njeriu, po nuk h\u00ebngri ushqime t\u00eb mira e t\u00eb zgjedhura, me cil\u00ebsi, nuk \u201cpunon\u201d mir\u00eb. K\u00ebt\u00eb pata parasysh un\u00eb kur hapa k\u00ebt\u00eb restorant: Do t\u00eb kisha vet\u00ebm ushqime t\u00eb tilla\u2026<\/p>\n

– Edhe si e arrin k\u00ebt\u00eb?<\/p>\n

– Pothuajse e gjith\u00eb menyja ime bazohet te mishi dhe sallatrat. Dhe mishin e gatuaj vet\u00ebm n\u00eb zgar\u00eb. Nuk e p\u00ebrdor as t\u00eb skuqura e as t\u00eb pjekura. Prodhimet e zgar\u00ebs jan\u00eb shum\u00eb t\u00eb v\u00ebshtira p\u00ebr t\u2019u realizuar, por jan\u00eb shum\u00eb t\u00eb sh\u00ebndetshme, sepse t\u00eb gjitha yndyrnat shkrijn\u00eb e nuk mbeten n\u00eb mish. Un\u00eb b\u00ebj shum\u00eb kujdes edhe p\u00ebr zgjedhjen e mishit. Kam punuar n\u00eb shum\u00eb restorante n\u00eb Athin\u00eb, njoh tregun, di t\u00eb zgjedh dhe e di ku \u00ebsht\u00eb mishi i mir\u00eb e cil\u00ebsor…<\/p>\n

– Nuk merr m\u00eb t\u00eb lirin?<\/p>\n

– Marr m\u00eb t\u00eb mirin, edhe pse nuk e marr shtrenjt\u00eb se, ndryshe nga grek\u00ebrit q\u00eb kan\u00eb qejf t i marrin furnizmet pa para dhe me pagesa t\u00eb m\u00ebvonshme, un\u00eb gjithnj\u00eb marr me lek\u00eb t\u00eb dor\u00eb. Ndaj marr mall t\u00eb mir\u00eb…<\/p>\n

– Rend\u00ebsi ka edhe pjekja, e b\u00ebn vet\u00eb?<\/p>\n

– Po, punoj edhe vet\u00eb, edhe pse jemi tre pjek\u00ebsa me p\u00ebrvoj\u00eb. Un\u00eb kam 15 vjet q\u00eb e njoh k\u00ebt\u00eb zanat… Por sa r\u00ebnd\u00ebsi ka pjekja, ka edhe p\u00ebrgatitja e mishit, p\u00ebrpunimi, marinimi, m\u00ebnyra e ruajtjes n\u00eb frigorifer etj. Un\u00eb qoftet, apo shishqebap\u00ebt, ndryshe nga t\u00eb tjer\u00ebt q\u00eb i marrin t\u00eb gatshme e nuke dijn\u00eb \u00e7\u2018lloj mishi kan\u00eb brenda, i p\u00ebrgatis vet\u00eb n\u00eb kuzhin\u00eb me mish cil\u00ebsor. Kjo ka b\u00ebr\u00eb q\u00eb t\u00eb na dal\u00eb nami i mir\u00eb dhe njer\u00ebzit t\u00eb vijn\u00eb nga larg, p\u00ebr shembull, vet\u00ebm p\u00ebr t\u00eb shijuar qoftet tona…<\/p>\n

– Ajo q\u00eb m\u00eb b\u00ebn p\u00ebrshshtypje jan\u00eb pjatat e rregulluara bukur…<\/p>\n

– Aaaa, k\u00ebt\u00eb e kam merak vet\u00eb, dua q\u00eb pjat\u00ebn \u201cta haj\u00eb\u201d syri n\u00eb fillim e pastaj ta shijoj\u00eb goja. Ma ka m\u00ebsuar k\u00ebt\u00eb babai im q\u00eb ka q\u00ebn\u00eb gjith\u00eb jet\u00ebn kuzhinier n\u00eb Puk\u00eb… Ndryshe nga grek\u00ebt q\u00eb, n\u00eb p\u00ebrgjith\u00ebsi vendosin n\u00eb pjat\u00eb vet\u00ebm mishin, apo qoftet, ne mundohemi t\u2019i rregullojm\u00eb bukur ato, me garnitura t\u00eb shum\u00ebllojshme,,,<\/p>\n

– Po ndonj\u00eb gj\u00eb shqiptare ke n\u00eb restorant?<\/p>\n

– Kam plot, nisur nga fotografit\u00eb e m\u00ebdha t\u00eb Butrintit, Beratit e Tiran\u00ebs q\u00eb i shikon n\u00eb mur, nga tavolinat e m\u00ebdha prej d\u00ebrrase k\u00ebtu n\u00eb verand\u00eb\u00a0 e deri tek salca e kosit, apo rakia e than\u00ebs q\u00eb e zien babai im n\u00eb Puk\u00eb. P\u00ebrgatisim edhe nj\u00eb sallat\u00eb q\u00eb e quajm\u00eb me emrin e lokalit, nj\u00eblloj si\u00e7 e b\u00ebnim n\u00eb Puk\u00eb, me domate e kastraveca dhe jeshill\u00ebqe t\u00eb tjera si dhe qep\u00eb t\u00eb njoma, nj\u00eblloj si sallata q\u00eb na b\u00ebnte p\u00ebr drek\u00eb gjyshja ime…. Edhe qoftet i gatuaj si n\u00eb Shqip\u00ebri, por mos m\u00eb k\u00ebrkoni recet\u00ebn se e kam sekret… (Qesh)<\/p>\n

– Vijn\u00eb shum\u00eb shqiptar\u00eb n\u00eb lokal?<\/p>\n

– Shum\u00eb, se e quajn\u00eb si lokalin e tyre. Madje mjaft prej tyre, intelektual\u00eb, e kanw si qend\u00ebr ku mblidhen, takohen e bisedojn\u00eb\u2026<\/p>\n

– M\u00eb thuaj t\u00eb drejt\u00ebn, e ndjen kriz\u00ebn?<\/p>\n

– Jo, aspak, ndofta sepse biznesin e hapa n\u00eb koh\u00eb krize. Lindi n\u00eb kriz\u00eb e u rrit bashk\u00eb me t\u00eb (Qesh)<\/p>\n

– Nuk ke dal\u00eb asnj\u00ebher\u00eb me humbje?<\/p>\n

– Jo, as n\u00eb fillim. Q\u00eb muajin e par\u00eb dola me fitim, sepse e kisha t\u00eb qart\u00eb iden\u00eb e restorantit. Gjithshka e ngrita vet\u00eb, vet\u00eb projektova arkitektur\u00ebn e brendshme e t\u00eb jashtme, p\u00ebrgatita menyn\u00eb etj. Nuk dola me humbje p\u00ebr asnj\u00eb moment edhe p\u00ebr faktin se, n\u00eb fillim nuk kisha t\u00eb pun\u00ebsuar, punoja vet\u00ebm me gruan e f\u00ebmij\u00ebt q\u00eb na ndihmonin… Kam sakrifikuar shum\u00eb n\u00eb fillim, por ja vlejti…<\/p>\n

– Pse tani nuk sakrifikon m\u00eb?<\/p>\n

– Jo edhe tani sakrifikoj, se jeta k\u00ebshtu \u00ebsht\u00eb, malore. Edhe tani nj\u00ebsoj si n\u00eb fillim punoj 12 or\u00eb n\u00eb dit\u00eb. Vij n\u00eb 9.30 n\u00eb m\u00ebngjes dhe e mbyll restorantin n\u00eb 2 t\u00eb nat\u00ebs. Nuk ka pushim as t\u00eb shtun\u00ebn e as t\u00eb diel\u00ebn, vet\u00ebm ne ver\u00eb e mbyllim 15 dit\u00eb e p\u00ebr Pashk\u00eb 8 dit\u00eb…<\/p>\n

– Sikur nuk i bie q\u00eb punon 12 or\u00eb, o Petrit, por 16 or\u00eb e gjys\u00ebm….<\/p>\n

– Mbase, nuk i kam num\u00ebruar, por jeta m\u00eb ka m\u00ebsuar q\u00eb po nuk i ndenje pun\u00ebs te koka, ajo t\u00eb l\u00eb n\u00eb balt\u00eb. Edhe un\u00eb, edhe gruaja punojm\u00eb nj\u00ebsoj si n\u00eb fillim, edhe pse tani nuk punojm\u00eb vet\u00ebm ne t\u00eb dy. Kemi pun\u00ebsuar 12 vet\u00eb n\u00eb restorantin ton\u00eb… Jemi 3 kamarier\u00eb, 3 kuzhinier\u00eb, 3 n\u00eb larje e 3 q\u00eb shp\u00ebrndajn\u00eb porosit\u00eb me moto\u00e7ileta…<\/p>\n

– Shqiptar\u00eb?<\/p>\n

– Edhe shqiptar\u00eb, edhe grek\u00eb. T\u00eb gjith\u00eb me dokumeta t\u00eb rregulta dhe t\u00eb siguruar. Ndryshe nga shum\u00eb grek\u00eb, nuk i kam shtetit asnj\u00eb euro borxh….<\/p>\n

– M\u00eb the n\u00eb fillim q\u00eb ke edhe \u00e7mimet m\u00eb t\u00eb lira se t\u00eb tjer\u00ebt….<\/p>\n

– Po, n\u00eb krahasim me tregun, jan\u00eb 30 p\u00ebr qind m\u00eb t\u00eb lira…<\/p>\n

– Si arrin k\u00ebt\u00eb, se m\u00eb the q\u00eb nuk e merr mishin m\u00eb t\u00eb lir\u00eb…<\/p>\n

– T\u00eb thash\u00eb q\u00eb \u201cmishin m\u00eb t\u00eb mir\u00eb e marr m\u00eb lir\u00eb se t\u00eb tjer\u00ebt se paguaj kesh\u201d (qesh). Arrij t\u00eb ul \u00e7mimet, e para, sepse punoj vet\u00eb, punon edhe gruaja ime. Por edhe sepse, nga p\u00ebrvoja, e kam kuptuar se fiton m\u00eb shum\u00eb duke shitur m\u00eb shum\u00eb e me \u00e7mime t\u00eb lira, sesa duke patur pak klient\u00eb e m\u00eb \u00e7mime t\u00eb larta…<\/p>\n

– E dijn\u00eb klient\u00ebt grek\u00eb q\u00eb je shqiptar?<\/p>\n

– Kurr\u00eb nuk e kam fshehur q\u00eb jam shqiptar dhe jam shum\u00eb krenar p\u00ebr k\u00ebt\u00eb. Jam krenar, gjithashtu, se me pun\u00ebn time, ashtu si edhe shum\u00eb biznesment\u00eb tjer\u00eb shqiptar\u00eb k\u00ebtu, po ndihmojm\u00eb q\u00eb p\u00ebr ne t\u00eb hapet nj\u00eb nam i mir\u00eb edhe n\u00eb biznes…<\/p>\n

– \u00c7\u2019mendon per t\u00eb ardhmen? Do t\u00eb hap\u00ebsh nj\u00eb restorant t\u00eb till\u00eb edhe n\u00eb Shqip\u00ebri?<\/p>\n

– Tani p\u00ebr tani mendoj vet\u00ebm ta zgjeroj biznesin k\u00ebtu, sepse pun\u00ebs i do ndenjur te koka. P\u00ebr t\u00eb ardhmen mendoj ta shtoj biznesin n\u00eb form\u00eb \u201cfranchise\u201d, dmth t\u00eb krijoj nj\u00eb zinxhir lokalesh me emrin \u201cPiazza Kalamaki\u201d, me t\u00eb nj\u00ebjt\u00ebn m\u00ebnyr\u00eb gatimi dhe arkitektur\u00eb. Shpresoj t\u00eb gjej njer\u00ebz e bashk\u00ebpuntor\u00eb q\u00eb t\u00eb kuptojn\u00eb dhe p\u00ebrkrahin iden\u00eb time\u2026.<\/p>\n","protected":false},"excerpt":{"rendered":"

Petrit Selmani \u00ebsht\u00eb nga Puka. Ai ka kat\u00ebr vjet q\u00eb ka hapur n\u00eb Athin\u00eb restorantin \u201cPiazza Kalamaki – \u201cO Petros\u201d, restorant p\u00ebr t\u00eb cilin thuhet se \u00ebsht\u00eb nj\u00eb nga m\u00eb t\u00eb suksesshmit e qendr\u00ebs s\u00eb Athin\u00ebs. Dhe suksesin e restorantit t\u00eb Petrit Selmanit, talentin e tij si kuzhinier e menaxher, e kupton menj\u00ebher\u00eb sapo gjendesh […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102],"tags":[],"class_list":["post-10260","post","type-post","status-publish","format-standard","hentry","category-kuzhine"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/10260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/comments?post=10260"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/10260\/revisions"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=10260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=10260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=10260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}