Profile of the chef: Anton Negin

I agree, it’s not really fair that everyone knows good restaurants, but only a few know 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 culinary leaders from all over Russia.

Today’s poll is special. In it, for the first time since the existence of this episode, we are talking about the pastry chef, who is responsible for desserts and baked goods in restaurant menus (read: the main character for those who cannot imagine life without dessert). Anton Negin is a branded pastry chef and head baker of Moscow restaurants. He started his career in construction, but after the age of 30 he found work in the kitchen.

We agree, it sounds like the plot of a series that could rival “Bear”. Therefore, before you go to Google what else the chef is known for, we recommend studying his biography in our material. So let’s get started?

Anton Negin.

41 years old.

Cape, Coba and Tkemali.

From Madagascar and vanilla. At the time, I was working in my family’s construction business, making decent money, but I was bored and traveling a lot. And from my trip to Madagascar, I brought back a bunch of real Madagascar vanilla sticks as a gift for my mom. So he advised me to finally go and study what I loved so much. – cooking. So, at the age of 30, I entered the ICIF culinary institute in Italy.

Eggplant, ricotta and tomato ravioli, which I prepared for the first time at La Gritta restaurant in Sardinia, Italy.

Definitely Italian. Probably for me, because I lived there for a year. I studied, worked and traveled to different regions.

Aspic. I really don’t like him, that’s probably why. I love roasted meats and hot soups.

My mother makes wonderful eggplant caviar. Even my wife, who does not like eggplant, eats it with pleasure. For the caviar, my mother chops and cooks the vegetables and then adds finely chopped onion, some garlic, herbs, smoked paprika and olive oil.

I worked at La Betulla restaurant in San Bernardino, Italy. And here I am, an intern, I take something from the top shelf of the rack, I stand on a chair and the chef of the restaurant comes to me, I turn around and practically brush a small, old, but very heavy vacuum sealer. him. The vacuum cleaner falls first on his head, then on his leg. I think that’s it, I’m done here. But we laughed together, and five minutes later the chef grabbed the hot pan himself. Looks like today wasn’t his day.

Chicken broth with meatballs. My sister prepared this for me and literally experimented on me. Apparently even the broth was from the cube, but I still admired it.

The idea that this is an easy and interesting profession where you can cook, invent dishes and feed people. In fact, the chef’s job is labor intensive. Requires constant physical activity, working in aggressive environments, maintaining cleanliness and communicating with staff and guests.

Boiled onion. I’ve hated it since kindergarten and can’t even stand the smell of it.

The creativity, versatility and smile of the guests.

Borscht is my signature dish. By the way, this was the first meal I cooked for the staff at a restaurant at the beginning of my career. There was no meat or broth in it – just boiled in water. I remembered everything my relatives in Odessa taught me, and the result was amazing borscht. Not only did his colleagues ask for more, they also sold several portions to guests in the hall. It wasn’t on the menu, but the guests wanted borscht, so we ate it immediately. Meanwhile, the guests wanted more.

I dream of a country house by the lake with its own restaurant.