Konstantin AtmadzhanCommunity profile

I was born in Stavropol, and this sunny, multicultural city has given me a lot of life experience. I initially went to culinary school there, driven by a deep and genuine love for the profession. However, the romanticism associated with cooking quickly faded during my first practical experience in the school cafeteria. Later, the passion for cooking reignited with the growing popularity of the chef profession. A desire for growth and learning led me to move to several different locations: Sochi, Rostov-on-Don, Montreal, and I also spent two years serving in the border guard in North Ossetia. I moved to Moscow immediately after the army, and I always seem to find my way back here. I feel that Moscow is the most comfortable place for me. It's where I received my higher education and where I finally realized that I wanted to be an entrepreneur. I lived in Canada for four years, and during that time, I gained some of my most valuable professional experience. Their standards, approach to work, and dedication to the profession had a huge impact on me. Another important aspect of Canada is the bureaucracy, which means that, for example, you can't get a job there without prior experience in that country, regardless of your experience in Russia. Therefore, my first job was as a volunteer in a cafeteria for people in need, where my colleagues were mostly young people serving court-ordered community service. They were actually very nice and polite. After that, I worked in several restaurants and with two local renowned chefs. Upon returning to Russia, I focused on project-based work, often negotiating only the launch of a restaurant or the updating of a menu: I would launch a restaurant and then move on to the next. I guess I enjoyed the adrenaline rush, which was most intense during the initial launch phase. I also managed multiple restaurants simultaneously, before that became commonplace. If I worked as a chef in one place, I rarely stayed for more than two years; after that, I would get bored and move on to something new. Above all, I love the chef profession for the opportunity to express my creativity, which I feel I'm quite good at.