Irina LeochkoCommunity profile

It all started with custom-made low-calorie cakes, after training with Kristina Ozherova. Over time, my home kitchen became too small, and I decided to work in a professional production facility. This was in Rostov-on-Don, but unfortunately, that place has now closed. There, I gained a lot of experience in classic desserts (tartlets, honey cakes, macarons, tiramisu). Then, I decided to explore another level of desserts – desserts for restaurants. When I joined Leo wine&kitchen, I fell in love with the concept, the approach, and the team dynamics; it was, without a doubt, the best experience I've had as a line cook.

As much as I enjoyed it, I wanted to grow, so I moved to Moscow to work at Cooklinova pastry, where I learned about French-style entremets, almost like having Cédric Grolet in Russia. With newfound confidence, I moved on to the position of sous chef pastry chef at Eno bistro, under the guidance of Evgeny Tsiganov. It was a fantastic experience and a great opportunity for growth, where I had complete freedom and the technical resources to realize my ideas. Bread, ice cream, "a la carte" desserts, collaborative dinners with other chefs – all of this opened up a new world for me in this profession.

Over time, it became increasingly difficult to focus on developing new desserts while also managing service. Fortunately, Timofey Sulima offered me the opportunity to develop desserts for the restaurant Flor. After a successful tasting, our collaboration continued, and for the past two years, I have been responsible for updating the dessert menu at that restaurant. In parallel, I provide consulting services to other establishments (Blau, Flor Dubai, Cultural Code, Pine River, Kuda..? and others), teach at Novikov School, and participate in immersive dinners.