Aleksandr BakanovCommunity profile

In 2018, Alexander first held the position of assistant pastry chef at the Paul bakery. He created a unique dessert menu and became the head pastry chef. He served as a representative for the Paul brand in Moscow and presented his work at international conferences in Lyon (Paris).

In pastry, Alexander prefers a combination of classic techniques with elements of molecular gastronomy and European standards. He is constantly searching for new textures and flavor combinations. He draws inspiration from his frequent travels throughout Russia and Europe. A key aspect of his desserts is the use of a minimal amount of sugar. This allows for the inclusion of ingredients that are not typically found in pastries, such as vegetables, spices, herbs, and seaweed.

Alexander participated in the European Pastry Cup – Expo Gast 13 International Trade Show For Gastronomy, where he won two gold medals: one for chocolate sculpture (Luxembourg) and another for work using marzipan/modeling paste/caramel/icing (Luxembourg).

Alexander is an instructor for pastry modules in the continuing education program at the Finnish Hotel and Restaurant Business School - Campo.

Work Experience: * Head Pastry Chef at the "Soho" restaurant * Head Pastry Chef at the "Tokyo-Sushi" restaurant in Moscow * Head Pastry Chef at the "Candy-Queen" caramel workshop * Head Pastry Chef at the "Les-Ole" restaurant * Head Pastry Chef at the "Aladdin" restaurant * Head Pastry Chef at the "Kislovsky" restaurant