Profile of the chef: Evgeniy Engelke

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 culinary leaders from all over Russia.

The hero of our material today is the chef of Salone Pasta & Bar. The project itself is St. He comes from St. Petersburg. Known in their hometown, the team decided to conquer Moscow. Although the opening took place in August, you still need to reserve a table in advance at Salone Pasta & Bar in the capital. And most importantly, you want to come again, isn’t that a sign of a good project?

The concept chief of the project is Evgeniy Engelke. By the way, he is also responsible for the entire kitchen of the Italy&Co restaurant holding. For 25 years Evgeniy managed to work in the kitchens of Il Palazzo, La Maree, Grato and other successful projects. 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?

Evgeny Engelke.

41 years old.

Salone Pasta & Bar, Italy&Co.

With the desire to eat delicious food. My mother had no time to cook, and I often visited a friend whose mother was a cook and cooked very delicious meals.

Most of all, I love cooking for my loved ones. For my fiancee Anya and my daughter Arina. And naturally, I also love cooking pasta.

Italian, of course.

Any sweet dishes and baked goods. You never know what will happen. You spend half a day dealing with the dough, but it either doesn’t like the temperature or the moisture of the flour. And if the yeast’s mood does not coincide with mine, you will understand this only in the end. And then start all over again.

Raspberries from the bush, strawberries from the garden, a handful of blueberries from the palm of a loved one who picked them specifically for you.

When we were still young and Mikhail Sokolov (restaurant owner and co-founder of Italy&Co. – Premium. to organise.) was my boss, Engelke couldn’t remember his surname, so he wrote me into his yearly program as Enrique.

Or this: I did an internship in one of the European restaurants where guests were served only in sets. Accordingly, all preparations for the evening ceremony were fully made. And I managed to burn the Jerusalem artichoke soup half an hour before serving. As you understand, he was the last one. But luckily we had some salsified puree left over, and after some tinkering, I turned it into Jerusalem artichoke soup. But Angelo, one of the other interns from the Philippines, burned me. It took me five minutes to re-prepare the soup, and 25 minutes to listen to Angelo complain about morality and lies.

I finally convinced him not to rat me out. The chef at the service also praised us for such a delicious Jerusalem artichoke soup.

Blueberries with fresh milk and sugar. My grandmother called it “Blueberry Prison.”

The chef is always full and eats delicious food. Often the chef does not have time to eat and is forced to try dishes or preparations that spoil the cook.

Which is hard to get. Sometimes you really want something but it is not available in that country and you have to wait for a long time.

For variety and the opportunity to do what you love; These are not just words. I really love cooking, and this doesn’t just apply to cooking. I also love building relationships with people and influencing them. And by “influence” I mean that I enjoy seeing things change in a person after they talk to me, that they begin to look at their problems from a different perspective.

There are many, but my favorite is buckwheat with Parmesan, avocado and poached eggs. Eight years ago I put it on the Italian menu and it’s still there. By the way, I was very surprised that a restaurant that has nothing to do with me recently won the best breakfast award for this dish. Maybe this is just another ridiculous incident in the kitchen.

About the time when people will learn not only to listen to each other, but also to hear. And of course I want to visit all the countries on the world map.