Janne Pekkala and Timo Nyhäri now navigated the Finnish cooking program. The relaxed grip of the Makulat stars garnered praise, and the mock was not covered with viewers.
The sausage skewers are buzzing on the summer kitchen grill.
YLE’s journalist and food enthusiast Timo AyTöri has chopped a zucchini, peppers and loop – what has been on the table.
Chef Janne Pekkala comes up with a new recipe from the table.
Cooking the duo in front of the camera is rhythmic about a relaxed chat.
– There was never a script. When one came to my mind, the other asked to wait for the cameras to spin, Pekkala tells Iltalehti now.
– From the beginning, we took the line that if you go, it will be shown. At that time, other chef programs did not see one. As a professional, I could see that the steak is now back in the pan, but in the next scene on the plate, the steak was on top of the last, Pekkala continues.
TastesThe program was presented between 1997 and 2005. Pekkala and currenti prepared uncomplicated home -cooked foods. The cheerful dynamics of TV chefs sank into viewers. In the end, more than 300 episodes were made.
The tastes made Janne Pekkala from Oulu and Timo now known. Ilpo’s reading
The program started Cookie backpackfrom the radio program, which Pekkala and present first made for Ylen’s local radio. The radio program expanded to the national network.
The two were advised that YLE’s TV2 channel was looking for a chef program. The pilot was photographed with one camera and sample in the kitchen of the Oulu Rock Club. Already a big boss was playing, and was agreed on the spring season 1997.
– 20 episodes and the viewer target was 300,000. It broke up for the second episode, Pekkala smiles.
Although water has flowed in the Oulujoki River and the thirties TV stars have already broken the 60-year-old border, they have not been forgotten. Pekkala says that he will sometimes be asked in a cashier queue or in a cup, Jokos runs with four braided buns, or what the deer that filled the coffin freezers could conjure up.
Much -speaking feedback
Tastes brought an alternative to the supply of chef programs.
– Such a small break in it happened. If we think about Jaakko Kolmo and Veijo Vanamo, and Kati, who received the household teacher – they were such a civilian. They could say, “Don’t put butter, but leave it out.” We didn’t care so terribly, we went to the taste and doing it above, Tyssri ponders.
The flavors were also shot in many kitchen books. Markku Ruottinen
Tastes-The raw materials for recipes were found in the shop as in the store. For the two, it was important that the instructions were not too demanding. They were also praised for that.
– We received feedback that the men on the sofas got up and started to cook. We did not know that we were watched by children, the elderly and everything in between, Pekkala rejoices.
Certain feedback has particularly warmed the mind.
– It has come to say “I have become a chef than you”. It has been said that I have played me as a little boy and now there is a chef somewhere. It’s absolutely wonderful, Pekkala says.
Accelerated
Although in the 90s and the 21st century the importance and concept of social media were completely other than today, the feedback reached the chef twin. Fan mail came by email, gifts were sent and the audience arrive
Sometimes the raw materials left in the bowls sparked public feedback. Today’s mentions in a slogan of one episode of the slogan: the arrow was lost. Soon there was no shortage of arrows when an arrow sent to the studio had accumulated a cardboard box.
– The best feedback came by email. They came after every episode, sometimes dozens. One was written stubbornly, I remember in the uppercase letters: “Fuck, you are idiots”. It was on the wall of the workplace for a long time, Todayi laughs.
Janne Pekkala and Timo Nytri found their audience. The program heard the Oulu dialect. Sami Mannerheimo
The most special encounters with viewers are located in the marketplace in Tampere.
-The TV2 channel programs were on display and we were in one booth. One TV reporter brought an older man and said that “this Lord wants to meet you.” The man said, “Put Satan cap when you cook” and hit me with a fist. I was able to avoid quite a bit, nowadays remembers.
Pekkala remembers that three older ladies came to the same booth.
– We baked meatballs and welcomed them. They said that “you are not talking about anything” and “Timo, Timo, when that (Janne) always teases you.” It’s good that I didn’t scream with my handbag. They were Timpan’s fans, Pekkala laughs.
“In Helsinki
Tastes-There was room for Mok in the kitchen. The oat biscuits became a damper -sized oatmeal, the eggs forgot the cake and the kiivihtihti turned out to be inedible. A cake recipe for Brazilian fan played Pekkala’s alarm bells due to an amazing amount of flour, but for the first time it was only tried when shooting the program.
– In the oven, the cake rose more awesome – over the pan height. We admired how great it looked. The program time started to be full, so we decided to grab the cake and say the hias for the cameras. We lifted the cake to the table and made the final tension. The cake fell into pancakes in the eyes during the story, Pekkala laughs.
Kiivirah, conjured up in the 1999 Easter episode, is still remembered. Pasha’s replacement different curd was a fresh idea at the level of thought, but the end result was another. Kiwi and dairy products bring together a bitter taste.
– When I retired 1.5 years ago, the downstairs restaurant had a kiivalah for retirement coffee. However, it was now a curd that had Kiiven pieces on top, today’s reveals.
In the Makulat kitchen, uncomplicated dishes were prepared. There was also room for creativity and mock. Tapio Turpeinen/Yle
Self-irony has been a joy for present and Pekkala for TV work and outside. Men are shaped that it’s pretty boring if you can’t laugh at themselves.
– As a professional, Janne knows more chefs than I do, but I would say that there are real and quite important people there, Today says.
– It’s there. When the program started to spin, I got a message that it is laughing in Helsinki that “which hell would such junk let’s let go to the TV.” It didn’t take more than a year or two when we were humming with Timpa in Helsinki and drove by taxi from one tavern to another, the chefs came from the kitchen to ask for names. It turned a bit, Pekkala says.
Return?
Pekkala and present are still friends. They belong to the same band and both have more bands.
Nowadays retired from YLE last year. In many roles, Tyssri worked as the most recent visual journalist in YLE Bread.
Pekkala is currently working on the event manager of Oulu’s Vauhtipuisto Park.
Timo Nowri and Janne Pekkala are still friends. Both are musicians. Janne Pekkala’s album
Tastes In today’s smoothed and fast image stream, it feels like a nostalgic trip to a hasty home night. Could a relaxed and surprised concept still work?
– I’m pretty sure it would work and that one would be needed and needed, says Pekkala.
– There has been talk about the return. It has even been negotiated, but for some reason the channels are not enthusiastic. I wonderfully wondered.
Negotiations have been held last year. However, an interested production company exists.
– The situation is open, the men add.
The Makulat episodes can be seen at Yle Arena.