Mikhail IvanenkoCommunity profile

My journey began in Rostov-on-Don. I've been on a culinary path for over 12 years. It all started when I was 16, when I enrolled in a culinary school and got an internship at one of the best restaurants in the city. It was a challenging but pivotal experience – I realized that cooking and the craft of food preparation had captivated me forever. My love for food was born in childhood. We would make dumplings with my grandmother, and I often cooked at home – even at the age of 12, I was confidently standing at the stove. Even in the 7th grade, after school, I would invite friends over and host "mini-restaurants," frying french fries and eating it with genuine enthusiasm. And bread... bread is in my blood. My grandmother used to bake bread herself, and I loved that aroma, taste, and the crunch of the crust. I didn't like store-bought bread – only her homemade, warm, and alive bread. At that time, I couldn't have imagined how deeply this craft would connect me to life. My serious professional journey began at the age of 18. I joined the French restaurant "Gavros," where I worked under the guidance of a chef who had graduated from Le Cordon Bleu. I was instilled with respect for the profession, the craft, and the ingredients. It was difficult – I lacked experience, and at one point, I was let go. But that didn't stop me – I moved forward, working at "Onegin Dacha," Radisson, and then I got a chance to lead my own project at a food market, combining Japanese cuisine, a pastry shop, and a bakery. At that time, I hadn't even held a rolling pin. But it was then that I first touched dough – and I haven't let go since. A technologist taught me, and I remember how the dough stuck to my hands. He said, "Make a thousand loaves, and then you'll become a baker." That phrase stuck with me. I started learning on my own: watching masterclasses, reading books – especially by French authors. I tried to replicate everything – baguettes, ciabatta, brioche... all made with sourdough, good flour, and in a wood-fired oven. I didn't have any flour or a wood-fired oven – just the desire and perseverance. After three months of daily trials and errors, I baked my first successful ciabatta – and it was exhilarating. I dreamed of getting into "Gorynych" – a legendary restaurant with its own bakery. I followed Anton Kornyashov, who was responsible for the bread concept. One day, he posted a job opening, and I decided to take a chance: I sent him my work, wrote a letter – and I found my person. That's how I ended up in Moscow and became the head baker of the new restaurant "Chudo-Yudo." It was the start of a new chapter: construction, launch, tastings. I remember how guests were hesitant about trying the bread, but Anton firmly said, "If you don't like the sourdough bread, call someone else. We're about the craft." He defended our approach – and we were right. The reviews were enthusiastic. The bread was compared to the best in the city – and that was a true source of pride. Once the processes were established, I started experimenting. I remembered my old lavender bread – with a flavor, color, and aroma that Moscow hadn't seen before. It failed three times, but on the fourth try, I succeeded. It was immediately added to the menu – and it became a hit. My philosophy is passion, respect for the profession, and boldness in experimentation. It's important to love what you do and never stop. My goal is to have my own restaurant. And my immediate task is to develop my teaching skills. I want to share my knowledge and inspire others to pursue their own path, a path that is just as challenging, but sincere and filled with love for the craft.