Anna ZykovaCommunity profile

She is a qualified engineer and technologist, having graduated from the Uraevsky State Economic University. She has been working in the culinary profession for over 30 years (since the age of 18). Her career path began as a cook on a river cruise ship on the Irtysh River, in the city of Ust-Kamenogorsk, progressing to sous chef and then head chef. She worked at the "Bordeaux" French restaurant and at the "Maison" restaurant in the Moscow Hills hotel. She also opened a restaurant in the city of Khanty-Mansiysk.

Anna's love for cooking began in childhood. She grew up in a large family, where her mother cooked a lot and deliciously, and Anna helped her. In her youth, she didn't think she would dedicate her life to cooking. At the age of 16, she moved to Moscow to study. She dreamed of becoming a flight attendant, but her first degree was in railway engineering. Later, at the age of 18, Anna moved to Eastern Kazakhstan. She went on a river cruise for a vacation, and by chance, she replaced a cook. This is how Anna's career as a cook began. In 1998, she moved to the city of Yekaterinburg, where she obtained specialized culinary training and then continued to improve her skills by attending master classes and festivals. One of Anna's main principles in cooking is the use of natural ingredients, preserving their natural appearance, and, most importantly, taste. Taste cannot be learned; it is formed in childhood, through culture, food traditions, and family. Anna's cuisine is based on reinterpreted recipes, prepared using modern techniques. The flavors of childhood are an attempt to recreate the deliciousness of "mom's cooking."