Roman MitusovCommunity profile

I am from Krasnodar, and I spent most of my childhood there. During summer vacations, I often stayed with my grandparents in a small village, where I started helping out in the kitchen. One of the first dishes I remember was an apple pie made with apples from our garden. You can now try a similar pie, with a refined recipe, at our restaurant, "Renet."

3. As a child, I often watched "Hell's Kitchen" with Gordon Ramsay. I was always fascinated by the "chaos" in the kitchen and the flying pans. So, when it came time to choose my career path, the choice was obvious.

4. I studied at the Krasnodar College of Trade and Economics (КТЭК), specializing in food technology. I also obtained my culinary qualifications there.

For me, the most interesting aspect of studying is always the practical experience. I enjoyed cooking during the lab sessions at the college, and I especially remember the moment when we were first sent for a practical internship in a restaurant.

5. While still studying, I was invited to work at one of the restaurants where I was doing my internship. I think this was because I was constantly asking questions about how and why things were done, and I was always eager to understand the processes. Surprisingly, I often got things right on the first try. I started, like most people, as a prep cook, but after just six months, I was promoted to sous chef.

6. I was drawn to this profession because it is a creative field, and there is always something new to learn. It's a constant process of development, discovering new techniques, experimenting with different ingredients, building and managing a team, and working with seasonal products – that's a particularly enjoyable aspect, as our region is rich in seasonal, local produce.

7. My favorite dish is probably my grandmother's cottage cheese casserole. The first time I tasted it, I knew I wanted to recreate it.

8. I would suggest trying a salad with Kuban pink tomatoes, Yalta onions, fragrant oil, and fresh herbs like dill, chives, cilantro, and tarragon.