Cook biography

Alexander Belkovich: About food from the floor, the suitcase of chews and the dish from the cleaning lady Alexander Belkovich-biography Alexander Belkovich-domestic cook, chef of several restaurants, TV presenter. He succeeded in Moscow and St. Petersburg, having arrived from the Russian hinterland. Culinary virtuoso Alexander Belkovich became the person who managed to turn a hobby into a whole life.

The master in the preparation of delicious dishes at a young age has become a famous cook and achieved great success on television. Childhood and youth the future maestro of the kitchen was born on November 22 in Severodvinsk, not far from Arkhangelsk. The childhood of Sasha passed in a harsh, but incredibly beautiful edge with rich berry-sized places and chic fishing on the Belarusian Sea.

The kitchen was far from the only passion of young Belkovich. He was actively involved in sports, even several of his types: basketball, swimming, karate. In the championship of Arkhangelsk in basketball, the guy became a winner in the team standings, and a blue belt earned in karate. Sasha’s dream was to participate in Olympic Games for the swimming team, but due to the injury I had to forget about it.

When the road to the world of sports turned out to be closed, the young man completely devoted himself to experiments in the kitchen. Alexander's culinary biography began to develop dynamically, and very soon millions of viewers learned about him.

Journalists often ask Belkovich about how he came to the profession of a cook. To which the culinary gurus invariably replies that he began to cook because of his "brutal appetite." In adolescence, Sasha went to his sister in Moscow. The girl studied there and at the same time worked part in one of the McDonalds. Having visited the Fastfood institution, Belkovich strengthened the desire to become a culinary guru and, upon returning home, entered the local cooperative college.

In the year, the young man received a cook diploma and began his labor biography in this field. A career in Severodvinsk, Alexander got a job at an institution called "Pelican", where for some time he improved theoretical knowledge in practice. Having rejected the skills and gaining experience, the novice culinary specialist decided to go to the capital, where there were much more opportunities for professional growth.

The capital's institutions were in no hurry to accept the ambitious young man, but he did not give up and continued to persistently storm the cafes and restaurants. Luck smiled at Sasha when he met Puertorikan Isaac Carrera, a famous chef of one of the Moscow clubs. Maestro took Belkovich under his wing, and five years later the provincial cook reached a completely different level of professional skill.

Sasha learned to masterly cook according to old recipes, not forgetting to bring fresh notes to them. Despite the fact that a career in Moscow began to take shape successfully, a purposeful guy decided to go to St. Petersburg, considering such a move more promising. In the city on the Neva, he got a job in the Ginza Project restaurant network, where the chef immediately received the position.

Soon, Alexander Belkovich himself was able to be called the master: the summer cook was appointed curator of seven large restaurants. Currently, there are twice as many, and this amount continues to increase. Answering the question of the secret of success, Alexander usually jokes. But his relatives and friends believe that Sasha was able to achieve such a result only thanks to the strong -willed character and hard work.

In addition, the young master constantly searches and embodies new masterpieces: many call his sweets and hot dishes works of art. The cook Alexander Belkovich honed and improved Belkovich’s skill in European countries. Training with Parisian and London masters was expensive, so Sasha had to look for investors. Having become a culinary acce, Alexander opened a restaurant called “Squirrel” in St.

Petersburg. In this institution, you can eat traditional dishes and copyright masterpieces from the chef. Once the guru came to understand that he wanted to share their experience with other people. He began to publish culinary books, the most famous of which “Open Kitchen” and “Russian Kitchen. Version 2. Could be familiar.