Private Chef: Alexey Volkov

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, Alexei Volkov, the hero of our material, a young and promising chef in the industry. He chaired many brilliant projects, including Maya and Rocky2, and worked as a brand chief on Alba Group Holding’s restaurant network. Now responsible for Lea cuisine.

Volkov takes the stage, especially in various gastronomic fields, especially Novikov Space Chief. He also shares his experience with the public in the famous shows: “The Wheels on Wheels” and “Günaydın”. Alexei Volkov’s achievements and participation in the breakfast of the chef, which he was nominated in the ında breakthrough of the year ”category. The chef is not only fond of gastronomy, but also for extreme sports. He rose to Elbrus and Mont Blanc three times and jumped with a parachute. And even though the chef still doesn’t go looking for what is known, we offer to find interesting facts from his biography in our material.

Alexey Volkov.

25 years.

Gastronomic bistro and bar lea.

It all started with a child hobby for a kitchen and a great desire to eat frequently. Since my childhood, the choice of my profession, respectively, was quite intuitive when I realized that I had to do something after the 9th grade and that I had to work more somewhere. At the subconscious level, I have chosen the faculties between the electric train driver, hotel business workers and other faculties, and I have chosen myself called “Catering Technology .. But this was not a balanced decision, but then a walking work, a good day, I made it clear that I wanted to tie my life with cooking, and actually started my way.

Most importantly, of course, I love cooking outdoors, in nature. I love cooking in the country, drinking fish, fishing fish, frying barbecue and doing everything about such a wild method outdoors in general. If we talk about the restaurant, then I like to cook everything, the main issue is good products. I like to cook from complex products that are traditional to ignore, to overcome them in a new way.

For example, we prepare great tataks from Escary, Fish, where everyone is often used only for cold smoking. We have revealed the potential of this beautiful product, we prepared an interesting meal from it.

The most delicious, of course, home Russian cuisine: Stomped oil and brine herring fish, onion and dill, main stocks, pancakes and boiled potatoes with cheese cake. In general, everything is put forward with a genetic code inside us.

There is no such thing, I love cooking everything.

I tried very interesting delicious dishes, but the most striking moment is the fried cuteons made of white bread with eggs and sugar where my grandmother had previously cooked.

I also tried an incredible Chinese dinner – in general. This is a finely chopped pork fried in panic, but I only managed to try it in a “ideal” form once.

And probably the most delicious thing I have tried is a new -haired mountain alabalism in Kyrgyzstan on the Mountain River. Then they cooked him in the foil in coal.

There were enough absurd cases, but one of the brightest situations, my colleague and I prepared 150 liters of Borscht at the beginning of our way. These are three large boilers of 50 liters. We cooked all day, we cut a lot of vegetables, we passed, we cooked. In general, this is the work of two people invading all day. At the end of the shift, when we took Borsch to cooling in a cold workshop, my colleague said to me: “Put a spoon under the ceiling.”

I didn’t believe him because he was making fun often. And after the next day, after opening a cold vegetable shop, I saw that all three pots were so dry, as if the Borsch had been poured out of the crater of the volcano. And then they explained that the spoon at the bottom of the ceiling gave the air circulation, so that the ceiling had cooled evenly. And Borsch, unfortunately, because of this ridiculous situation, it was just a night skiing.

Macarone Flot.

The biggest misconception of the chief’s work is, of course, that chefs are only creators and only entering creativity.

Our job is largely unnecessary. In fact, the realities of Shef’s daily life hide too much routine, monotonous work and administrative work to make the creative component maximize.

Margarine. I hate margarine and I hope I will never use it.

Most importantly, I love my job for the opportunity to enjoy people and express myself through food. I love to communicate with people, this is the most difficult, but at the same time the most interesting. I love a certain complexity, diversity and future opportunities. Traveling, meeting interesting people and many inspirations.

It is difficult to emphasize the most delicious food, because there are many interesting positions in the business process. And it will be wrong to emphasize someone. I recommend you to come to Bistro and Lea Bar a few meals, find me at work, and I’ll tell you what to get.

About a happy life.