Confectioners biography

Margarita Golden chief editor HM Any full-fledged meal in the restaurant ends with a dessert. Cakes, cakes, sweet pastries are often ordered at the house - for a family celebration. However, regardless of the presence or absence of a special occasion, desserts give pleasant emotions to both adults and children. What is required of the confectioner? Calculate accurate proportions, spend several hours in painstaking work and ...

surprise. Meet outstanding masters of their craft, who talk about their work as a game of tastes and imagination. Viktor Averkov Chef Condig the Restaurant Syndicate company, after graduating from the Professional Technical School in the specialty of the confectioner, Viktor Averkov, worked as a condy at the Rossiya Hotel, Su-Schuf of the confectionery workshop of the Raddison Slavyanskaya Hotel and the chief of the Novotel Hotel in Sheremetyevo.

Since the opening of the Oblomov restaurant, it has been working in the Restaurant Syndicate. In M received the title of the best confectioner of the year in the contest “Master of Moscow” “The Confectioner Case is a game of tastes and fantasy! He loves to experiment, uniting, seemingly incompatible products at first glance. Sports interest was helped by another title - the country's champion in confectionery art.

A member of the National Guild of the chefovarov baked his first loaf at seven years old. After graduating from the Sochi Culinary School of the Container Cool, he worked as a team leader of a confectionery workshop in Moscow Restaurants Sokol and Boulevard, was a chief of a confad in Nostalzhi, then managing the confectionery production of the French confectionery “Le Gato”.

Over the past 3 years, Renat has made more wedding cakes and has not repeated a single one in the design. Favorite ingredients - chocolate. Almost all cakes are covered with chocolate velor. Likes to use lime and Coca-Cola as a sauce. He considers his style close to the vanguard or modern.

He is fond of gastronomic photography on a professional level. Then she worked as a cook and confectioner in the restaurants of San Francisco, London and Paris. After returning to Moscow and participating in the project of Arkady Novikov GQ Bar as a chief of the confectioner, Katerina decided to create her own confectionery studio. With the proposal of partnership, she turned to the owner of the famous New York atelier Sylvia Weinstock Cakes Sylvia Vaintok.

For six months of work in New York, together with Sylvia, Katerina knew unique confectionery technologies, and also adopted the successful experience of doing business. According to Katerina, the cake should be beautiful both outside and inside, so all its components are absolutely edible and do not contain artificial components. Kobayashi Katzuhiko chef of the restaurant “Ned alley East” Talented and creative Japanese confectioner in the year began his career as a student of a confectioner in the Tokyo restaurant Mont Blang.

The high -class professional and a brave experimenter turns chocolate, caramel and fruits into real gastronomic masterpieces. Working in Russia, the confectioner fell in love with Russian berries of clogging, sea buckthorn, lingonberry and cranberries and now actively uses them in his dishes. Experiment with a form, likes to cook dessert soups - for example, from strawberries.

Tamara Mukhina Chef Container Moskvich restaurant Tamara Mukhina graduated from the All-Union State Institute of Food Industry, having received the specialty of an engineer-technologist of the bread and confectionery industry. She worked as a chief of the Contain at the Simple pleasures restaurant, then moved to the Vesna cafe, and for nine years I created desserts in the group of companies Arkady Novikov Restaurants Pepperoni, Cafe Macau, Next Door.

Experimenting and taking into account many details like the taste of guests, the popularity of certain products or types of desserts, found what is suitable for a specific institution. Since November, the chef of the restaurant Moskvich. He considers study, participation in competitions and gastronomic trips to the best education of taste. An annually is trained in French confectionery schools.

He likes to use mango fruits, apples, persimmons, pistachio and hazelnuts and chocolate fruits in products. Alexander Seleznev Chef Condig, after the end of the Tsaritsyno College, Alexander Seleznev, by distribution, was at the Metropol Hotel, where he soon transferred to the confectionery workshop to the post of assistant. The next place of work was the Eldorado restaurant, where Alexander created desserts with the Japanese Hedek Morikava.

Then the confectioner constantly improved his skill, studying in the culinary schools of France, Switzerland and Belgium. In the year, along with partners, he began his job, creating the "confectionery house of Alexander Seleznev." Since September of this year, the opening chef of the Intercontinental Moscow Hotel has been working in December. With his team, he is engaged in the elaboration of desserts for the main restaurant and a cafe, as well as for the Rumservice menu, seminars and conferences, etc.

The author of more books, the owner of many titles, assures that he still does not miss the opportunity to learn something new, while trying to convey the maximum knowledge to others.The world -famous Lasserre restaurant two stars Michelen worked in the legendary Lucas Carton, which retains three Michelin stars for twenty years. In the year, he worked in the London Bistro Aix as the main chief of the baking department and assistant chief chief.

For a few months I created a card of dessert menu and added several dishes to the main menu - most of them have remained without change for several years. The year worked as an assistant chef of the baking department in the Ivy London restaurant, the waiting time for the reserved table in which was about 4 months. Then he switched to the position of the main chef of the Galleria restaurant.

In Moscow, he ruled the kitchen of the French restaurant "Remi". Ilya Shalev came to the “stew” to make a simple budget cuisine, not in taste not inferior to Haute Cuisine.