Profile of the chef: Alexey Alekseev

I agree, it’s not really fair that everyone knows about good restaurants, but only a few know about the chefs who cook there and create the menu. We at The Fashion Vibes decided to correct this situation and created the “Chef Profile” section, where we will introduce you to the main chefs not only in Moscow, but all over Russia.

This time, St. We talk to Alexey Alekseev, chef and part-time restaurateur of the Futurist project in St. Petersburg. She first rose to fame with Dmitry Blinov’s project Recolte, and before that she interned at Michelin-starred restaurants Tickets and Disfrutar in Spain. By the way, before you go to Google what else the chef is known for, we recommend studying his biography in our material.

Let’s get started, shall we?

Alexey Alekseev, chef and restaurateur.

33 years.

Futurist, Interior.

It all started when I couldn’t fry two chicken eggs in a pan until I was 19 years old. It was a complete tragedy for me, I didn’t know how to cook, I didn’t even go near the stove.

It turned out that during one of our meetings with friends, when there was nothing left to eat, one of us offered to cook something to eat. And she carefully prepared tartar sauce, cut the cucumber and fried the nuggets. It turns out that he works as a chef in a restaurant. I thought this was very cool and realized that I would love to learn how to cook on my own. Two days later I found a job in a cold workshop in the kitchen.

Most of all, I like to cook simple meals for my family while out of town or on a camping trip. For example, fish soup and roasting wild meat over the fire. I really love this, I love this fire cooking style.

The most delicious food is homemade. It’s something that reminds us of our childhood when our grandmothers and mothers would cook for us. I will always remember the taste of that cutlet I mashed with village potatoes. Nothing compares to this.

I can say that properly prepared lamb meat with Uzbek pilaf and a spicy salad consisting of good tomatoes is the dish that I am always ready to eat.

Oddly enough, the food I hate making is rice. Because I love it very much and I like it when it is cooked well. But unfortunately it never happens the way I want.

I don’t like making sushi either, I don’t know why but I hate flipping the rolls. This is not my job at all.

This was when I worked at MeatHead restaurant. I have always tried to make quality workpieces and have been very meticulous. I made parsnip chips: I cut them in the slicer and there seemed to be nowhere else to go. But then I started holding the parsnip with my left hand so it could be cut clearly. Before this, I drank two or three espressos and accidentally cut the inside of the finger on my left hand. The blood began to flow in a stream, I lowered my hand to the hemisphere and staggered through the restaurant towards the main kitchen. There were a hundred, if not more, landings there at that time. I walked with the guests, looking very white.

Meatballs and mashed potatoes, New Year’s sandwich with red caviar, tangerine. Or my mother’s pickled gator.

The truth is that chefs are well-fed, happy, just resting people. This is absolutely not true. Being a chef means dedication, 14-16 hours of work on your feet, no scheduled breakfasts, lunches or dinners.

Beef brain. I don’t know why but they make me angry. When my friends and I were on vacation in Dagestan and someone ordered veal brains and invited me to try it, I never agree. Of course I tried, but it was terrible. I didn’t like its texture, taste or visual appearance.

Because I have the opportunity to educate people’s tastes.

If you cook at home, you can have a delicious pasta or risotto. I think I’m really good at making risotto. I consider myself a risotto expert.

I dream of opening more beautiful restaurants. I love that I can absolutely put any of my dreams, ambitions and fantasies into this. It is my dream to create a good, creative restaurant chain that will be popular.