Natalia PushkinaCommunity profile

- Member of the International Consortium for Chemo-sensory Perception of Taste. - A popularizer of culinary science, author of articles and workshops. - Member of the ChefsTeamRussia association of chefs. - Member of the EAT Foods gastronomy development association. - Head of the Pastry Art Lab flavor laboratory. - Author of the "Stylistics of Taste" project. - An expert in the field of gastronomy with experience in running a pastry business in Europe. - Participant in international conferences such as Eating the Gap and the Oxford Food Symposium.

Natalia was born on December 18, 1984, near the Caspian Sea. She built a successful career in the field of international investment projects, but later decided to dedicate herself to culinary arts. She received professional training at Le Cordon Bleu Paris. Natalia compares her creative work to filmmaking: "For me, the creation of a dessert always begins with a certain symbolic story that I want to tell to my guests through the language of taste and visual presentation. Before selecting ingredients, I conduct a rigorous selection process, testing for harmonious combinations, and writing a script for the sequence in which the flavors will unfold. After all, a dessert is not just an optional dish. It is the final scene in the overall picture of the guest's experience for the evening. I try to create my "film" in a way that people will want to watch it again and again: discovering new nuances of flavor and eagerly anticipating new installments of the updated menu."