May holidays are unthinkable without a grill, barbecue and barbecue. The editors collected from the chefs of Moscow restaurants the secrets of their marinades, almost all of the ingredients for which are easy to find in the nearest supermarket. Pork with basil from the brand chef of the FARSh burger chain Aleksey Krylov INGREDIENTS Pork neck - 2 kg Onions - 500 g Lemon - 1 pc.
Category: Chef Recipes
Time 10 min. for dough portions 35 cuisine Author's complexity Victor Enin Owner and chef of Tea Height, Pueporta and Tea Products workshops In the tea industry: 12 years Handwriting: Ice cream from Belev apple pastille, baked milk, cherry plum and peppermint; baked turnip ice cream with heather honey, tea Puer Qiau Bulan Da E and English caramel syrup Laila Born in 1974 in the city of Grozny, he also studied at the University’s Faculty of Biology.
TIME 1 hour PORTIONS 8 KITCHEN Ossetian COMPLETENESS Alma Kulieva, chef of the St. Petersburg cafe Sovremennik, heads the workshop for the production of Ossetian pies in the St. Petersburg cafe "CONTEMPORARY" has been working for 5 years, bakes Ossetian pies since childhood, was born in North Ossetia in Vladikavkaz, a culinary school, worked for several years in the institutions of the city.
Time 30 minutes * excluding preparation of portion sauce 4 cuisine Japanese (author's) complexity Bubker Belkhit For about 17 years working in the Sumosan restaurant, in 2005 became the brand-chef of the network and is now oucing between Kiev (there Sumosan opened relatively recently) , Moscow and London, where he spends the most time.
Time 15 minutes (excluding pickling fish) Portions 4 Cuisine author's difficulty Alexey Aizen The chef of "Simple Things" was born on October 5, 1975 in Moscow, in the profession for 17 years. After graduating from the culinary school, Alexey Aizen made a non-standard decision and went to work in law enforcement bodies, but the desire to be a cook turned out to be stronger, and the career of a policeman had to be abandoned.
Time 80 minutes servings 4 Author's cuisine Difficulty Sergey Fokin The brand chef of the Regatta restaurant, has gone from Italian cuisine to the new Russian gastronomy, has been professionally engaged in culinary since 16 years old, worked at Il Vescovado restaurant in the Italian city of Noli. Upon returning to St. Petersburg, he collaborated with the Ginza Project holding (sous-chef Volga-Volga), and later headed the kitchen of Grato Pepper Moon restaurants.
Duration: 30 minutes servings: 2 cuisine: Italian complexity: Christian Lorenzini Chef, Italian cuisine restaurant Christian Age: 34 years Worked for two years in the Italian restaurant La Dolce Vita in Swindon, west of London, then as the personal chef of one oligarch in Zhukovka, Moscow Region, then headed the kitchen of the Italian Mario restaurant in Moscow, Christian Lorenzini was born on October 13, 1979 in the city of Siena, the Italian region of Tuscany.
Time 3 hours PORTIONS 4 KITCHEN Georgian COMPLEXITY Sergey Kondratyev Assistant of Izo Dzanzawa, chef of "Spice & Joy" on Tsvetnoy Boulevard Born on August 19, 1981 in Moscow. After school, he graduated from a culinary school and in 1998 got a job at a factory-kitchen of an American company, where he learned to cook sushi and rolls, which were not yet popular in Moscow at that time.
Smoked pearl barley with Sergey Fokin's mint chips time 80 minutes servings 4 cuisine author's difficulty Read Korean pampon soup TIME 40-55 minutes servings 4-5 cuisine Korean complexity Read spinach Phi from Dzanzawa TIME 15 minutes servings 3 cuisine Georgian complexity Read Bruschetta from Borodino bread with spicy mackerel Alexei Aizen time 15 minutes (excluding pickling fish) servings 4 cuisine author's complexity Read Tea pancakes Victor Enin time 10 min.
Svetlana Haninaeva was born on March 13, 1985 in Moscow. Before working in the kitchen, she was a translator and copywriter, graduated from Moscow Aviation Institute with a degree in linguist-translator. The fascination with cooking began six years ago: Svetlana read books by famous chefs and for a long time she cooked only at home. Two years ago, on the advice of friends I went to the culinary show "Master Chef".
Time 30 minutes servings 3 cuisine European complexity Stanislav Bykov chef of the Koryushka restaurant Born in Leningrad, he also studied at the Professional Lyceum of Culinary Excellence No. 140. He began his career in the team of the Italian chef Massimiliano Berno. He worked in many restaurants in St. Petersburg, considers his favorite cuisines Italian, Asian and Russian.
Time 30 minutes * without taking into account the preparation of minced portion 2 cuisine author's American complexity Vadim Sarap was born on September 7, 1983. He graduated from Moscow State University of Economics, after which he worked for some time in the clothing retail, but always wanted to open his own cafe with friends. To learn how to cook professionally, Vadim went to the Ragout culinary school for a basic cook course.
The time of 4 days of servings of 5 liters cuisine Russian author's complexity Boris Akimov Creator of the farm cooperative LavkaLavka In 2010, he launched a website where you can order farm products produced in the farms of the cooperative farmers. Then he began to open LavkaLavka shops and cafes with them, and this summer opened a restaurant.
Mikhail Gerashchenko was born on January 11, 1987 in Moscow. All his childhood he went in for sports - sambo and judo, received the title of master of sports, and then entered the Russian State University of Physical Culture. After serving in the army, the question arose of where to go to work, and a friend of Mikhail, the director of the restaurant, suggested that he go there as a security guard, in response to this Mikhail suggested taking him as a cook.
Time 40 minutes Portions 2 cuisine author's Russian complexity Anna Shumailova was born on January 13, 1981 She grew up in the Tver region, after graduation she entered the State University of Management in Moscow with a degree in management. Anna always had an interest in cooking, and the girl decided to learn this professionally - "tired of being self-taught," - so she went to the Le Cordon Bleu culinary school in Paris, where she took a course on pastry craftsmanship.
Anton Isakov, chef of the St. Petersburg restaurant Birreria, concept chef of the Italy-Group holding Born in Leningrad, educated as a food service technician and ship chef at St. Petersburg Marine Technical College. He started working as an assistant chef in hotels, then went to the kitchen to chef Fabrizio Fatucci, where he mastered everything - from blanks to confectionery, in the same place he became a sous-chef.
Time 40 minutes servings 3 cuisine Indian complexity: Gaggan Anand chef of the Bangkok restaurant Gaggan Born in India, worked in different countries of the world, and opened his own restaurant Gaggan in Thailand. At age 19, Gaggan began working at Taj Group, India's largest hotel chain. At 22, he cooked for President Abdul Kalam and sometimes for his guests.
Time 25 minutes without soaking a quinoa portion 2 cuisine vegetarian complexity Irina Azarova Founder of the Vegetarian cafe Fresh in Moscow For many years she has been fond of cooking, and before the restaurant was opened she cooked only for family and friends. Irina became a vegetarian 15 years ago - according to her, then she realized that she feels better this way.
Time 25 minutes servings 2 cuisine Armenian complexity Arman Zakaryan chef of Dolmama restaurant He has been a cook for 18 years. Born in Yerevan. By education, a hairdresser, at first he worked in parallel with both him and the cook - the second turned out and liked more. The career of a cook began in the kitchen of the Valencia Hotel, then he worked in the Marianna Restaurant.
Time 30 minutes servings 2 cuisine Russian author's complexity Fyodor Verin, chef of the Central House of Artists restaurant, also brand chef and co-owner of Brix wine bars, Uilliam's chef and Cutlet has been working in the kitchen for about seven years. He graduated from the RGAU-Moscow Artists Academy named after K. A. Timiryazev, and began to work as a cook by chance, as a part-time job.
Serving time 25 minutes serving 2 cuisine Thai complexity: Morten Nielsen is a chef of the Benjarong restaurant group Morten Nielsen is from Denmark. He currently works in the Benjarong Thai restaurant group at the Dusit International hotel chain in Thailand. It specializes in modern Thai cuisine, which is based on a mixture of new technologies with traditional ones.