Roman ShultsCommunity profile

My professional journey began with a move and enrollment in the Kazan College, specializing in "Food Technology." Just a week after starting my studies, I got a job as a cook in the hot kitchen of a local cafe. In six months, I advanced to the position of shift supervisor – this experience gave me a solid foundation in understanding the restaurant business and teamwork. During my studies, I decided to participate in the WorldSkills competition. After going through numerous rounds of selection, I faced a significant challenge: I consistently struggled with the pastry tasks. At the time, I thought that pastry wasn't my calling. A turning point came during the preparation for the regional selection rounds. That's when I met Chef Rustam Rakhimov (restaurant "Umai," Kazan). He invited me to work at the "Marusovka" restaurant as a cook. Gradually, I began to observe the work of the pastry chefs, and a genuine interest in the art of pastry awakened within me. Rustam noticed my enthusiasm and started involving me in assisting the pastry chefs. As I immersed myself in the process, I became increasingly convinced that this was what I wanted to do. That's how I ultimately chose the path of a pastry chef and began to gain experience in various establishments in Kazan. The next important stage was working at "Artel Bistro" under the guidance of Chef Bulat Ibragimov. During the interview, he said a phrase that became my motto: "We live to learn." In his team, I gained invaluable experience: Bulat often brought in farm-fresh and seasonal products, and we experimented with them together. At "Artel," I participated in gastronomic dinners and closed competitions among employees. It was there that I realized that I wanted to create my own stories through desserts – to find unique combinations and share them with guests. Later, I moved to St. Petersburg, where I continued to develop as a pastry chef. I dedicated a lot of time to learning, experimenting with techniques and ingredients. Soon, I was offered the position of head pastry chef at the All Season restaurant. Here, I formulated my culinary philosophy: to bring desserts with interesting ingredients and a "homemade touch" to the masses. In my work, I enjoy reinterpreting traditional recipes (for example, I create mannik or sponge cake flavored with strong tea – "Chifirnik"), and I experiment with unusual local ingredients: nettle, red rowan, chanterelles, honeysuckle, and dandelions. Each dessert for me is a story that combines tradition, nature, and a personal perspective. I continue to search for new flavors and share them with guests, believing that the art of pastry is a never-ending process of discovery.