Mishanya ValerichCommunity profile

Hmm, I want to answer this question with something more than just a list of facts. I'll try to introduce you to our boss in a different way, and tell you about him from my own perspective.

Let's start with a quote: "If you're going to do something, it should definitely be something that benefits humanity." That's what Misha said in response to my question about why he left the "meat-based" cuisine and chose the then-emerging vegan gastronomy. His words really explain a lot. We live in a time and place where it's interesting to choose a path that resonates with you personally and that is most relevant globally, even if it's something new at the moment. It's important to forge your own path and not be afraid to work on what you believe and feel is the "right direction."

Now, a little about his biography. It's almost funny to even mention it! Misha was born in Southern Yakutia, lived in the north, received a good engineering education, worked as a bailiff, and then as an HR manager on large construction projects in the Far East, Russky Island, and Sakhalin. It's quite amusing to associate those facts with the guy in the photo! And then... the adventures and the search for his own way of life began. There were many travels, surfing, life on islands, cooking, and poetry. (Yes, Misha writes poetry. And that's why we call him "Chef-Maestro." It's a family joke.) Misha's professional gastronomic journey started with a food truck offering great fast food. Then there was a period of interest in and work with Vietnamese cuisine, followed by a journey through Asia and Europe, working in completely different styles. One of the turning points was his work on a project with a very meat-heavy Israeli cuisine (the hummus place in Moscow). He worked on that for about two years. During that time, he realized that cooking, exploring flavor combinations, and working with them would remain in his life, while meat and all other animal products would gradually disappear. Misha left the meat-based cuisine and moved to Sri Lanka to run a surf camp with a friend and feed people with plant-based food. Between seasons of living by the ocean, he ran his own pastry business in Moscow, developed menus, and collaborated with vegan cafes (including "MOH" and "Flora no fauna," where we met). And one sunny summer, when Misha had completely built and installed the kitchen for the "Cynics" project, I came to his cafe and said something like: "Misha, I think I'm opening a cafe. Maybe you could take a look at the space and our kitchen plan?" Despite being busy and preparing for the next surf camp season, he jumped right in with us on this whirlwind project. A large amount of work and volume never scared him, nor us. The work you do is one of the most important passions! That's how we agreed. And that's how we've been moving forward together! We've been through many adventures, both within the project and beyond. So, that's the story, seemingly about the Chef, but really about Friendship and Work! And about a certain lifestyle, let's call it "rock and roll."