Aleksandr KokurinCommunity profile

He was born in Nizhny Novgorod, in a simple, ordinary family. His father was a welder, and his mother worked as a saleswoman in a store. From a young age, he was drawn to creativity and art, which is why he attended a general education school with a focus on dance. However, he didn't pursue a career in dance, as he developed a passion for the restaurant business in his later years. At the age of 14, he started working during the summer holidays at a cafe in Nizhny Novgorod, where he began to learn the basics of cooking. Of course, in addition to cooking, there was a lot of other work, from general labor to assisting the chef.

To be honest, he didn't immediately fall in love with cooking. He always dreamed of becoming a lawyer and fighting for justice, a trait that likely shaped his direct and honest personality.

After graduating from high school, he enrolled in the Nizhny Novgorod Industrial College and graduated with honors. When he came under the guidance of one of the best chefs in the city, he realized that his profession could be promising and interesting. He then began to invest everything he could – from money to numerous books – in his development.

During his time working in Nizhny Novgorod, he had the opportunity to participate in an international competition from Spain (Barcelona) called "Culinary Traditions of Catalonia," organized by the Spanish Embassy and chef Ferran Adrià. The competition was supported by the "National Guild of Chefs," and participation was limited to members of the guild. After writing a personal letter to Mr. Filin, he was allowed to participate, and for two weeks he actively studied, wrote, and prepared Catalan dishes, discovering many new things. He didn't win the competition, but this didn't discourage him; instead, it motivated him to work as an intern at Adrià's restaurants, "Cipollino" and "Doce Uvas" (12 Grapes). At that time, if I remember correctly, these restaurants were even among the top 100 in the world according to the San Pellegrino awards. This was his first experience working outside of his city. The large city, the capital, and the endless number of establishments shaped his life goals. He wanted to become one of the excellent chefs that his team and loved ones could be proud of.

So, that's the path he's on, studying and exploring the world of hospitality in all its beauty, and as you can see, he's also connected to the "online" world.