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.
The hero of our material is Dmitry Gerashchenko. He has been working with education in gastronomic field from the age of 15: the fourth category cook and a catering technology expert. Now Gerashchenko is a brand-Chef of Bottega Italiana in Tula, as well as Il Forno Group: Il Forno and Grande oseria in Moscow. He presents the “Syrovarny” cuisine in Gorky Park. Gourmet was the cook of alliance restaurants. Then he fell in love with Italian cuisine and continued to develop in this direction. So he went to Il Forno Group.
Dmitry Gerashchenko.
35 years.
Il Forno, Grande Oseria, Bottega Italiana in Tula.
It all started with the desire to come to Moscow at the age of 14 and to enter the Kitchen College. By working and working in parallel, I got two expertise in this direction.
Simple homemade delicious dishes in the village in clean air for the whole family.
Any person is associated with the taste of childhood, each on his own.
I don’t have food that I hate cooking – but there are some more patience.
Mamalyga from a fried fish with a grandfather on fishing. Be sure to sheep cheese and her husband.
The candidate for the place of Su-Schuf, who showed me the Crab’s phalanx, reported that the supplier brought flamingo very loudly and emotionally.
I was born in the south of Russia, where wine construction is widely developed. My grandmother had her own bond, and one of the favorite dishes was a stuffing from Young Grapes.
Chief, carrots and onions faster than all of them, but know how to combine pleasures, the restaurant menu introduces dishes, organizes the work of businesses, working from others. Very interesting and incredibly difficult. Not only a manager employee, you have the opportunity to embody your ideas.
Recently, I am not digesting carrots.
Because the food does not only give a feeling of saturation, but also gives emotions.
It is difficult to evaluate and distinguish your dishes that are prepared too much. But I always recommend that you try our dishes from raw sections – fish, sevich, takaki or sketch we cook in different textures.
Go through a motorcycle and take a motorcycle trip in Russia and CIS countries for a week.
Source: People Talk
Errol Villanueva is an author and lifestyle journalist who writes for The Fashion Vibes. With a passion for exploring the latest trends in fashion, food, travel, and wellness, Errol’s articles are a must-read for anyone interested in living a stylish and fulfilling life.
