Chef
Chef
About
A chef with extensive experience in restaurants with repeated kitchen launches from scratch. I have been in the restaurant industry for more than 10 years, working in Nord 22, Il Matto and Soma. I draw new knowledge from professional literature and communication with colleagues — they are the best sources. In general, every day teaches us new things, the main thing is not to miss this knowledge. I cook dishes from such cuisines as Russian, Italian (like all European cuisines), tamashi (a symbiosis of Italian and Asian cuisines), and northern. I also have knowledge that concerns not only the professional skills of a chef, but also managerial ones - how to organize the kitchen so that each participant feels comfortable, how to think over a successful menu, how to create teams and bring people together, and much more.
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