Alexander ErinCommunity profile

Chef Alexander Yerin has been recognized as the youngest chef by the magazine "Sobaka.ru." In recent years, Alexander has become a member of the National Guild of Chefs and the International Gastronomy Guild Chaine des Rotisseurs, and he won second place in the "Culinary Pearl" Chef Cross-Tournament. Twice, restaurants under Alexander's leadership were included in the "Top 100 New Restaurant Concepts" according to "Palm Branch of the Restaurant Business."

Originally from St. Petersburg, Alexander has traveled to many cities in Russia, helping to launch regional restaurants. Among the establishments in which Alexander participated in the launch are "Bonjour Toujour," "Hachiko Bar," "Prokhodnoye Mesto," "Moryak i Chayka," "Kvartal," and "Fabrika zdorovogo pitaniya" (Factory of Healthy Food).

Alexander participated in the filming of the show "Real Kitchen" on Ren-TV, "Battle of Chefs," and became the winner of the shows "White Coat" and "Picnic Battle."

Alexander Yerin was born in St. Petersburg, where he graduated from the Trade and Economic College with a degree in "Senior Technologist in Public Catering."

"When I was a child, like all normal children, my parents carefully enrolled me in ballroom dancing and drawing – I have a completed art education. I enjoyed playing soccer with the boys, but I always stopped by the kitchen first – it was more interesting there. And, by the way, they trusted me with cutting things and didn't chase me away, shouting, 'Put down the knife, or someone will lose an eye!'"

"I made the final decision about my future profession in the 9th grade and decided to enroll in the St. Petersburg Economic and Technological College of Public Catering."

"In general, I diligently absorbed all the knowledge given to me: whether it was good or bad, whether it was garbage or someone's sarcastic joke – I absorbed everything. And I worked very hard. Sometimes I only had a couple of hours of sleep and a short ride on the subway. There was a time, probably in my second year, when I was working in three places at the same time."

"I had the opportunity to learn from Johnny Saladjanov and Boris Zadorozhnyo, and I am very grateful to them for everything they taught me. I slowly but surely accumulated all the mistakes, overcame challenges, and each month, thanks to my teachers, I became more technically proficient. I was genuinely happy when they entrusted me with preparing something new, which seemed difficult to me at the time. Now I take many dishes in stride, but back then: 'Oh my god, they're entrusting me with a steak!'"

"The most important thing I had to sacrifice was my personal relationships."

"In general, I'm going to reveal a terrible secret: I love to work a lot. I love to work a lot and do it well. At my workplace, I give 1000%. Unfortunately, not everyone appreciates that approach. I know that many of our chefs work the same way."

"If you don't move, you don't develop, and if you don't develop, you die. And who do you need then? You need to constantly be in motion, in life."