Chef Survey: Anton Kovalkov

Accept it, it is not very fair that everyone knows good restaurants, but only a few people know the chiefs who prepare and form the menu there. We decided to correct this situation in Peopletalk, and we created the title of the “boss profile ız that we will introduce you to the mother in the kitchen from all over Russia.

Today, Anton Kovalkov, the hero of our material. The chief is known not only in Russia, but also abroad. Fahrenheit, who was fashionable at the best restaurants in the world and 22.13 metropolitan projects from London to New York, and Fahrenheit, in 2018, led the chef to chair Beluga cuisine and work there for two years. Then there were deep-fried friends, and in 2022, the opening of Le Pigeon in collaboration with the chef and friend of the Restaurant Anton Pinsky in 2022. And you go to Google, we recommend that the chef is known and what other biography is on our material. So let’s start?

Anton Kovalkov.

40 years.

Le Pigeon, DFF, Poly (Cyprus).

I went to work at Cook, but when I started cooking, I fell in love with the profession. It was an unconscious choice that turned into great love.

I just like to cook. Especially in the restaurant.

Even after the most gastronomic stories, the most delicious house.

Hate is not the best feeling in the kitchen. But there was a moment when I didn’t like to work with fresh fish in professional life. Once there was a feast to prepare a fish steak. Then Youtube was not available and I bought some kind of book and started reading.

And also, for example, there were products I really didn’t understand. For example, beet. Still, now one of my favorite products.

Perhaps this is the pilaf of the hazelnut and his pilaf for the new year. And the pyrzolas of the grandmother. In general, in Japan, where we have been able to reach George Trojan, Pop-up Noma has become one of the most striking ones in gastronomic events.

It is particularly impossible to emphasize a meal with experience like me.

Cookie with butter and a piece of oatmeal with the most ordinary cheese. This is a very guilty pleasure that sometimes cooked myself.

One of the most common questions – “Why am I not fat”? And the second: “am I cooking everything myself”? It seems to me that everyone thinks that the chef is preparing everything with their own hands.

I have no hate or content. There was just a misunderstanding, then changed.

Because the fact that the profession has no limit. This always inspires me. The fact that I can develop my profession forever, work and develop. I often say how fast you reach the chef level in an interview and podcasts on my telegraph channel, but how much you are interested in horizontal development. The profession is incomprehensible.

And I love energy too. Food, guests, cooks are a major energy exchange. To make people a little happier every day, when they prepare something delicious, give them to them to enjoy, smile and satisfy. This is the charm of the hospitality industry and the work of the chef.

Has not yet been created. Yes, and it is difficult for me to choose something from my own meals.

If we talk about the profession, I dream of gaining great results in my profession. I want to leave a big mark in it and leave behind the students and followers of my own philosophy. And of course, I want to contribute to the development of Russian food and Russian gastronomy.