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Who’s who: the world Day of chefs

The main person in any institution is a cook. It depends on it how the menu will look like, what products will be on your plate and how tasty and successful will be your lunch or dinner. On the eve of the world cook Day, which is celebrated on October 20, we learned from the capital’s chefs how to become like them, what is the most unpleasant in their work and what they cook at home for their loved ones.

Sergey Yugay,
Brand-chief of the network “Chinese news»
– How and why did you become a cook?

– By education I am a technician-technologist on repair of machines and automatic lines and my work would have to be not in the kitchen in white gloves, but in a real metallurgical plant. But cooking has always been a passion and a hobby.

Life so developed that having moved to Moscow my skills and enthusiasm for gastronomy were useful and I was hired in a Japanese restaurant. The Japanese have a harsh, but very productive school they are not taught, but shown. So I learned the basics of Japanese cuisine and realized that got involved and carried away with his head. Understood, that here is it, my deal life. Then there was a wealth of experience with foreign chefs, the discovery of new flavors and combinations. Cooking has always been in me, in my heart and I am grateful for the life circumstances that gave me this profession.

– Why do you love your job? And what is the most difficult and unpleasant?

– I love for the constant learning process, life on the drive.

I do not like: the instability of the restaurant business, I want to be part of a great restaurant history, to create an institution for 20-30 years. Everything else is manageable.

– Describe your work in three words

– Interesting, informative, delicious!

You cook at home? What’s your signature home-cooked meal?

– Yes! On weekends I like to cook for my family and friends. Kuksu (Korean noodles) in my performance always goes with a Bang.

– What can you advise young cooks?

– To learn, to wonder, to experiment! If there is a goal and a great interest, then you will cope with a frenzied schedule, and with nerves.

The Chinese restaurant news, the interior
Chinese news restaurant (Arbat)

Paul Maletsky,
chef of Neon Monkey bar and ” NEKO»
– How and why did you become a cook?

– My grandmother instilled in me a love of cooking. I still remember how she cooked in the Russian oven, those dishes and now cause me delight. I always helped her in the kitchen, climbed with her in the garden among the greenery and berries.

– Why do you love your job? And what is the most difficult and unpleasant?

– The work is creative and interesting. Not love its simply not for that.

It is difficult to deal with logistics in Russia, everything is delivered from abroad. Although the Russian regions produce a lot of products, but they are either more expensive than foreign ones, or suppliers are unfair to their work, they can send products of inadequate quality.

– Describe your work in three words

– Interesting, active, creative.

You cook at home? What’s your signature home-cooked meal?

– At home I cook very rarely, except on big holidays, when my whole family gathers at the table. My signature dish, it’s festive, duck stewed with apples and prunes.

– What can you advise young cooks?

– I advise you to travel and gain experience. Cooks now live during affordable travel and easy ways to Asia and Europe, at hand the Internet – everything you can see. This never happened before.

the neko restaurant interior design, sushi bar
Sushi-bar “NEKO»

Igor Poor,
chef of the restaurant “Barrel»
– How and why did you become a cook?

– Interest in the process of cooking I had when I was 7 years old thanks to my mother and grandmother, who cooked in our family often and varied. The interest to try to cook, repeat the dish was so great that coming from school, I did not sit down for lessons, and went to the kitchen and cooked something tasty before the arrival of relatives. Then I clearly understood that I would be a cook and never even thought about other professions.

– Why do you love your job? And what is the most difficult and unpleasant?

– May sound corny, but the happy faces of guests who have received great pleasure from food. Often to goose bumps. For the opportunity to create every day, too, I love my work. I enjoy the time I spend in the kitchen surrounded by my team.

Doing what you love just do not pay attention to the complexity and trouble.
– Describe your work in three words.

– Creativity, taste and emotions.
You cook at home? What’s your signature home-cooked meal?

I don’t cook much at home.

– What can you advise young cooks?

– There is an old saying: “a Good cook is worth a doctor.”

Appreciate the time you devote to the study of the intricacies of your profession, immerse yourself in it as much as possible. Diligence, desire and interest – the main thing in achieving the goals.
Restaurant “Barrel»

Elena Nikiforova,
chef of the restaurant “Shinok»
– How and why did you become a cook?

– Because my mother cooked very tasty, she was friends with a Jewish family, and they surprised each other with new dishes

– Why do you love your job? And what is the most difficult and unpleasant?

– I love my work for creativity. In my opinion, the search and creation of new flavors by combining different products, this is the most interesting detail of the chef. Now the most difficult thing is to choose a professional chef for your team, and the unpleasant thing is when force majeure events occur in the work.

– Describe your work in three words.

– Work, search, achievement of the goal – let and four words, but the most important.

You cook at home? What’s your signature home-cooked meal?

– Despite the fact that I have very little free time, I pick up recipes for the house fast, not zamorochennye, but very tasty, especially love to cook vegetables.

– What can you advise young cooks?

– I advise young cooks to know the basics and basics of cooking – without it anywhere, no conceived dish will not work. Definitely need to achieve all the goals that need to be put in front of him. Next, I advise you to always improve, because in our work there is no peak of perfection.

I remember one chef saying the following words: “Perfection in our profession is degradation”.

Restaurant “Shinok»

Mamia Jojua.,
chef of the restaurant “Kazbek»
– How and why did you become a cook?

– When I studied in Germany, I also worked as a cook. It was there that I met those people who really motivated, inspired, then my eyes “lit up”, which contributed to the choice of the chef’s profession as the main one.

– Why do you love your job? And what is the most difficult and unpleasant?

– I love my profession for… there are a lot of items that can be listed indefinitely. I love to cook, this work allows you to be creative, it is not monotonous. There is a lot of communication, gastronomic travel to other cities of Russia and the world.

What’s not to like… Of course, this is what basically all his time the chef devotes to work, and personal life is very little time. In addition to this point, there is a fatigue factor in the kitchen, for example, the heat from the plates, the steam from the dishes, and sometimes there is no time to sit down, not what to eat, but there is something! (Smiles)

– Describe your work in three words.

Three words will not work, only if so: I love my job!

You cook at home? What’s your signature home-cooked meal?

– At home I cook very rarely, any cook here will understand me. And if I cook, it is mainly for a large company a full set of Georgian cuisine. The signature dish is not one, for example, kuchmachi with Kupat, kharcho, pkhali from green beans with Mamalyga and necessarily vegetable salad.

– What can you advise young cooks?

– I advise young chefs to show more interest in details, which are determined not only by cooking, but also by self-development. You need to be an interesting person in everything, not just in cooking.

The Restaurant “Kazbek»

Vladimir Sidorov,
chef of the restaurant “Ceretto Sea»
– How and why did you become a cook?
– I started cooking almost by accident. At the age of 14, the question arose: to continue studying at school or to learn a profession in College and go to work. But what profession to choose had no idea, it was difficult to determine. Thought to work on the truck crane or with equipment. Thank you brother stopped in time, suggested and noticed that I was a good cook for the family. He brought me to the culinary school, introduced me to the teachers, and two years later I was working in a restaurant.

– Why do you love your job? And what is the most difficult and unpleasant?
– I am an active person, and the daily drive, energetic pace of life of the restaurant I like. I like the spirit of competition in our field, all the time you need to come up with something and compete. As a child, my mother, a commodity expert in the past, instilled in me a love for high-quality products, delicious food. I love to eat, and thanks to my work I come across new ingredients, discover different tastes and every day I learn something new about the products that seemed to be known to me for a long time.
Work takes almost all my free time. I want to pay more attention to children and his wife, but the activities of the chief requires a constant presence. It is difficult to balance between the quality of the kitchen and the house were all happy. Of the unpleasant? I don’t remember that at all.
– Describe your work in three words.

– Courage, beauty, taste.
You cook at home? What’s your signature home-cooked meal?
– I cook at home every day, and my culinary home creations are aimed at five-year-olds. It’s a simple home-cooked, delicious meal. The priority for me fish – because, fortunately, the kids love her. They say that they like everything that I cook, so I can say that every dish is a crown. (Laughs)
– What can you advise young cooks?

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