Andrey RyazantsevCommunity profile

My name is Andrey Ryazantsev, and I've been the brand chef at Mr. Food for 7 years. I'm 43 years old, and I was born and raised in Moscow.

My interest in cooking started in kindergarten when I first tried lumpy oatmeal. That's when I realized I wanted to cook delicious food. However, that realization was temporarily put on the back burner. In the eighth or ninth grade, during spring break, I worked as a kitchen assistant at a cafe. The atmosphere of that job captivated me, and I realized I had found my calling. After the ninth grade, I enrolled in a culinary school, where from the first year I combined theoretical studies with practical experience in a restaurant on Preobrazhenskaya Square. It was a time of change: I worked with professionals who had grown up in the Soviet Union, who had acquired fundamental knowledge there, and I witnessed the arrival of a new wave of foreign chefs. I worked at that restaurant for about two years. As an intern, I was supposed to work for four hours, but I worked from morning till night, arriving and leaving with all the other cooks at one in the morning. That was the moment I entered the profession. It turned out that the foundation of my knowledge and skills was laid by teachers of the old school. At the same time, I was able to acquire the necessary competencies by learning from professionals of the new wave (expatriates). I believe this is the best combination for starting a career.

Which projects in recipe development and creating new dishes have been the most significant for you, and why? I don't rank projects by significance, but I can highlight those that have had the most significant results. Within our company, there is a brand called Creative Kitchen. This is a large and serious project that has influenced the expansion of the company's product range and the development of many new dishes and recipes. Within this project, we created a whole line of products that are distinguished not only by their taste but also by the approach to selecting and preparing ingredients. We tried to take into account all the latest trends in nutrition and consumer preferences. Every project in recipe development and creating new dishes is significant for me because it's an opportunity to express my creativity, take into account consumer needs, and contribute to the development of the company. What culinary techniques do you consider the most useful for improving the taste and simplifying the preparation of dishes? One could joke that the most important culinary trick is monosodium glutamate. However, we don't use such substances due to the company's policy of promoting healthy eating. As for techniques, it's more a matter of technology. For example, a technology that helps preserve a product and reduce heat loss is sous vide. This is a method of cooking at a low temperature in a vacuum, which allows you to preserve the juiciness and standardize the quality of the finished dish. There are no special tricks in cooking; it's important to adhere to fundamental principles, such as flavor compatibility and balance. There are several simple but effective tips that can help improve the taste of dishes and simplify the cooking process. For example, using fresh ingredients. This may seem obvious, but fresh ingredients always give a more intense and vibrant flavor. It's also important to use spices correctly. Spices can significantly improve the taste of a dish, but it's important not to overdo it. It's better to start with a little and gradually add more to avoid overpowering the flavor of the main ingredients. What are your main sources of inspiration when creating new recipes? I don't have universal sources of inspiration. My main sources of inspiration when creating new recipes are quite diverse and not always predictable. They can be related to visual images, aromas, impressions from reading, or even random thoughts. For example, sometimes a new recipe can be inspired by a simple visual image that I happen to see. This could be a picture of melting cheese, which triggers a whole chain of associations and ideas in my mind. Inspiration can also come from smells. For example, the aroma of smoke can evoke memories of a campfire and cooking food outdoors, which in turn can lead to an idea for a new recipe. In addition, inspiration can come while reading a work plan or other work materials. At those moments, I may realize that I want to do something similar or, conversely, something completely new and unusual. It's important to say that all these sources of inspiration are based on my memory and accumulated experience. This means that every new recipe is the result of my professional growth and development, my attention to detail, and my ability to see something special in ordinary things. Sometimes, to avoid missing a moment of inspiration, I record ideas on a voice recorder. This helps me not to forget about them and to return to them later, when I have the time and opportunity to implement them. What challenges do you face in the process of developing dishes for brands, and how do you overcome them? Developing dishes for brands involves tasks with certain constraints: technological feasibility, taste, and cost. And there's a constant search for compromises. But that's what makes the process of developing dishes for brands so interesting and creative. For me, as a dish creator, taste is always the primary criterion. First, I work on creating a unique flavor, and then I adapt it to meet the requirements of technological feasibility and cost. Taste remains the main criterion, regardless of the target audience. I don't segment consumers and don't approach each of them differently, depriving anyone of anything. For example, I don't create dishes for the mass market, approaching that process differently than I do when creating dishes for the premium segment. My approach is always universal and based on creating flavor. However, it's important to consider the limitation in the form of the final cost of the dish. The dish must not only be delicious and consistent with the brand's philosophy but also be affordable for its target audience. To overcome this challenge, I look for optimal recipes and combinations of ingredients. How do you approach creating dishes that align with the philosophy and style of the brands you work with? My approach to creating dishes that align with the philosophy and style of the brands I work with begins with a deep understanding of the brand itself. I study its history, values, and target audience. This helps me understand which ingredients and combinations will be most appropriate. Then I put myself in the shoes of the consumer. For example, if the task is to develop a premium salad, I think about what I would like to receive myself, and I project that onto the audience. I ask myself questions: what ingredients would be interesting and unique? What taste and texture should the salad have? What should it look like? After that, I start experimenting with recipes and ingredients to create a dish that not only aligns with the brand's philosophy and style but also satisfies the taste preferences of its target audience. What culinary trends do you consider to be the most relevant in 2024? Culinary trends in recent times are shaped by the overall situation. These trends are always aimed at localizing products. Of course, it can be difficult to replace, for example, authentic Iberian ham or burrata. However, in my opinion, we need to actively promote local products. The conditions for this are created: we have wonderful local products in our country. The main thing is to find them. Using local products and creating classic, familiar recipes from them is the main principle that I follow in my work. It's important to take a quality product and not spoil it. Tell us about your approach to combining flavors and ingredients when creating new dishes. My approach is classic: flavors should complement each other. I'm not a fan of shocking people with bitter desserts or anything like that. It's important that the taste is bright and balanced. In gastronomy, the taste should be moderately salty, and in desserts, moderately sweet, so that there is no desire to wash them down. If it's a fresh salad, it should really be fresh, and its taste should be emphasized, not drowned out, for example, by a garlic sauce. It's a matter of balance. My approach is to achieve a quality balance of brightness and contrast in flavors. I don't like bland flavors that are indistinct: if it's fish, it should taste like fish. How do you adapt your recipes to meet the requirements of different brands and their target audiences? We usually develop recipes according to the requirements of our clients. Adaptation is a process that takes place during further work. Sometimes additions appear on the first, second, or third attempt. This happens in the course of joint work. We prepare a concept, develop it based on technical specifications, wishes, or the overall direction that our partners provide us. Then we receive feedback on the results of the work, make corrections, or make changes. This is a constant, interconnected process, not a one-way process. We always work taking into account feedback from the partner. What are your plans for the future in the field of culinary arts, and what motivates you to move forward? My plans are related to the development of the Mr. Food company, where I work. I plan to continue to grow and develop together with the company, because I feel comfortable here. What motivates me to move forward is the fact that my work brings me pleasure. I don't need to look for additional motivation or set myself strict deadlines and goals. I consider myself a lucky person because I do what I love, and I'm good at it. That's the best motivation – to do what you love.