{"id":1606,"date":"2026-04-08T10:22:50","date_gmt":"2026-04-08T10:22:50","guid":{"rendered":"https:\/\/foodstudio.ee\/toidustuudio\/?p=1606"},"modified":"2026-04-08T10:22:50","modified_gmt":"2026-04-08T10:22:50","slug":"kuusakoski-vaike-hirm-oli-et-mehed-ei-tea-mispidi-nuga-kaes-hoida","status":"publish","type":"post","link":"https:\/\/foodstudio.ee\/toidustuudio\/blog\/kuusakoski-vaike-hirm-oli-et-mehed-ei-tea-mispidi-nuga-kaes-hoida\/","title":{"rendered":"Kuusakoski: \u201eV\u00e4ike hirm oli, et mehed ei tea, mispidi nuga k\u00e4es hoida\u201c"},"content":{"rendered":"\n

\u00d5htus\u00f6\u00f6k klientide v\u00f5i \u00e4ripartneritega on \u00fcsna levinud v\u00f5te. Praad, veiniklaas, \u00fclelaua vestlused. Kuusakoski tahtis midagi teistsugust. Maitsev k\u00f5hut\u00e4is pidi asja juurde k\u00fcll k\u00e4ima, aga taheti midagi ekstrat. Foodstudio pakkus selle v\u00f5imaluse<\/strong>.<\/p>\n\n\n\n

Kuusakoski tegutseb vanametalli\u00e4ris. Kliendid on pigem mehed ja laiali \u00fcle Eesti. Tundus p\u00e4ris riskantne m\u00f5te saata kutseid: \u201eTulge Tallinna, teeme koos s\u00fc\u00fca!\u201c<\/p>\n\n\n\n

\u201eEks me esimesel aastal m\u00f5tlesime ka, et \u00e4kki ei tuldagi. V\u00f5i kui tullakse, siis keegi ei tea, mispidi nuga k\u00e4es hoida. V\u00f5i juhtub hoopis n\u00f5nda, et seltskonna paar-kolm naist saadetakse hakkima. Tegelikult oli nii, et inimesi pidi lausa tagasi hoidma \u2013 k\u00f5ik tahtsid k\u00f5iki toiduk\u00e4ike ise kaasa teha,\u201c meenutab Kuusakoski suurklientide ostu- ja arendusjuht Villu Jahimaa muiates.<\/p>\n\n\n\n

K\u00fclaliste ind kanaliseeriti loomulikult s\u00f6\u00f6gitegemisse. \u00dcks punt tegi eelrooga, teine praadi, kolmas timmis desserti. Ja loomulikult ei olnud tegemist sellise men\u00fc\u00fcga, nagu argi\u00f5htutel kodus \u2013 Foodstudios kokkamise v\u00f5lu ongi see, et saab tipptegijate k\u00e4e all natuke peenemalt l\u00e4heneda.<\/p>\n\n\n\n

\u201eSiin on ju ka serveerimine osa toiduvalmistamisest. Kodus on enamasti nii, et paned t\u00f6rtsu kastet, kartul k\u00f5rvale, heal juhul lisad salati. Visuaalsusele v\u00e4ga ei m\u00f5tle. Aga Foodstudios lood taldrikule ikka t\u00e4itsa kunstilise kompositsiooni,\u201c nendib Villu. Mees tunnistab, et p\u00e4rast seda kogemust tabab ta end ka kodus s\u00fc\u00fca tehes serveerimist t\u00e4itsa t\u00f5siselt v\u00f5tmas. M\u00f5nikord v\u00e4hemalt.<\/p>\n\n\n\n

Kuna Kuusakoskil on kliente palju, tehti samas formaadis \u00fcritus kahele seltskonnale. Erinevad \u00f5htud, erinevad inimesed, aga efekt oli sama. Hilisem tagasiside oli peaaegu \u00fcliv\u00f5rdes \u2013 \u00f6eldi, et see oli mega vaheldus tavap\u00e4rastele kliendi\u00f5htus\u00f6\u00f6kidele.<\/p>\n\n\n\n

See andis julgust j\u00e4rgmisel aastal samasse kohta tagasi minna. Seekord pakkus Foodstudio v\u00e4lja, et lisaks v\u00f5iks teha joogikoolituse. Paralleelselt saigi osa seltskonnast d\u017einnikokteile segada ja hiljem vahetati s\u00f6\u00f6gitegijatega kohad. \u201eNii palju oli tegemist ja nii p\u00f5nev oli k\u00f5igil, et mulle tundus, et omavahelist sotsialiseerumise aega j\u00e4i isegi v\u00e4heks,\u201c \u00fctleb Villu.<\/p>\n\n\n\n

Ja kuigi mindi kaks aastat j\u00e4rjest samasse kohta ning inimesedki olid suures osas samad, olid enamus kutsututest kohal. Narvast, P\u00e4rnust, igalt poolt. \u201eMinu kogemus on k\u00fcll see, et ei tasu karta, et meestele selline \u00fcrituse formaat ei meeldiks. Meil oli pundis inimesi 20ndate l\u00f5pust kuni 60+ ja k\u00f5igile sobis,\u201c julgustab Villu kooskokkamist ka maskuliinsematele seltskondadele korraldama.<\/p>\n\n\n\n

Mees toob v\u00e4lja veel \u00fche lisanipi, kuidas meelde j\u00e4\u00e4da: m\u00f5ned p\u00e4evad hiljem saadeti osalejatele k\u00f5ik retseptid ja valmistamis\u00f5petused e-postiga \u2013 kliendikontakt ulatus \u00fchest \u00f5htust kaugemale.<\/p>\n\n\n\n

Korraldaja kinnitab, et \u00e4rikliendi\u00f5htu Foodstudios on natuke pidulik, natuke praktiline, aga v\u00e4ga meeleolukas ja meeldej\u00e4\u00e4v. Kogemus igas m\u00f5ttes. Mitte ainult see tunne, et oled kutsutud, vaid et oled kohal.<\/p>\n","protected":false},"excerpt":{"rendered":"\u00d5htus\u00f6\u00f6k klientide v\u00f5i \u00e4ripartneritega on \u00fcsna levinud v\u00f5te. Praad, veiniklaas, \u00fclelaua vestlused. Kuusakoski tahtis midagi teistsugust. Maitsev k\u00f5hut\u00e4is pidi asja juurde k\u00fcll k\u00e4ima, aga taheti midagi ekstrat. Foodstudio pakkus selle v\u00f5imaluse. Kuusakoski tegutseb vanametalli\u00e4ris. Kliendid on pigem mehed ja laiali \u00fcle Eesti. Tundus p\u00e4ris riskantne m\u00f5te saata kutseid: \u201eTulge Tallinna, teeme koos s\u00fc\u00fca!\u201c \u201eEks me […]","protected":false},"author":5,"featured_media":1618,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advgb_blocks_editor_width":"","advgb_blocks_columns_visual_guide":"","_uag_custom_page_level_css":""},"categories":[1],"tags":[],"acf":[],"author_meta":{"display_name":"kristin","author_link":"https:\/\/foodstudio.ee\/toidustuudio\/blog\/author\/kristin\/"},"featured_img":"https:\/\/foodstudio.ee\/toidustuudio\/wp-content\/uploads\/sites\/1\/2026\/03\/Screenshot-2026-04-08-at-13.16.21-250x166.png","yoast_head":"\nKuusakoski: \u201eV\u00e4ike hirm oli, et mehed ei tea, mispidi nuga k\u00e4es hoida\u201c - Food Studio Toidustuudio<\/title>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"et_EE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kuusakoski: \u201eV\u00e4ike hirm oli, et mehed ei tea, mispidi nuga k\u00e4es hoida\u201c - Food Studio Toidustuudio\" \/>\n<meta property=\"og:description\" content=\"\u00d5htus\u00f6\u00f6k klientide v\u00f5i \u00e4ripartneritega on \u00fcsna levinud v\u00f5te. 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