Zinnyat Akbashev Biography

In Moscow restaurants, a personal mobile waiter EATS Summer Zinnit Akbashev appeared-a permanent chef of the Fermma restaurant and the brand chef of the White Group holding in St. Petersburg. Ali's older brother at the family council said: “Zinnate, people will cut one time once a month, and eat three times a day. You are amazingly cooking, and next to my work there is such a Paethag ”I grew up in Turkmenistan, on the shores of the Caspian Sea, so I love sea products.

Sturgeon, caviar, shrimp and crayfish for us were commonplace. Since childhood, he helped mom in the kitchen to prepare traditional Tatar dishes: sculpil the truck and manti. In the last grade of the school he moved to St. Petersburg. He entered the evening department of the architectural and construction university, at the Faculty of Road Faculty with a degree in bridges and tunnels.

But at the last moment he decided that architecture is not mine. I decided to look for myself a year. I thought where to go to study so that time did not go in vain: on a hairdresser, cook or driver. You cook amazingly, and next to my work there is such a trap, ”and shows the thumb up. So I went to study in the cook. Thanks to good estimates in the certificate, he acted without an interview.

I was preparing for a sopromat and higher mathematics, but it was necessary to draw a carrot and draw equipment. In general, a pleasure. In the year I was distributed to practice at a government hotel. We served the governor's techniques. Basically, I cleaned potatoes. Sometimes they trusted me to decorate dishes, and I lay out olives with an important look. Once he came to work, went through the central entrance and saw Gennady Andreyevich Zyuganov.

I prepared a herring with potatoes for him. After the shift, when I was driving home in a trolleybus, I thought that everyone around knew for whom I was preparing. Now on the day I feed two thousand people. In three large restaurants in seats and two cafes-restaurants, they work near the person for seats. To go around all the establishments, you need to organize your day correctly: I get up at 8 in the morning, and I can sleep at two and three in the morning.

It happens that I work at all without days off. But even if they are, I still find a reason to come to work. Or on the shooting of the program for the Kitchen TV channel laughs. The chef in the kitchen should be able to. There was such a story. St. Petersburg, evening, cue a restaurant. The queue is 20, there is nowhere to plant. The manager and I put the tables on the balcony.

At this moment, one waitress becomes bad, she eats home, the second rubbed her leg. I understand that we can cook, and there is no one to serve visitors. I went to the guests and said: “Dear guests, you were not lucky today: I am the chef of this restaurant, so a very bad waiter. But I promise, we will try to feed you deliciously. ” As a result, the guests left happy.

As a compliment, we brought them custard buns: “This is because you were not lucky with the waiters.” It turned out that some kind of pharmaceutical conference started nearby. And all week these people went to us for breakfast, lunch and dinner, and large companies. To become a cook, it is not necessary to go to study abroad. I have friends - very wealthy people. They wanted the son to become a cook.

He earned the first pocket money like this: every working day prepared dinner for the whole family from six people from a set of products with recipes. If I prepared perfectly and everyone liked it, I received rubles, if it is good - rubles, satisfactorily - rubles, bad - rubles. If it was amazingly tasty, he received 1 rubles. Thus, the guy had a culinary practice, and pocket money, and the desire to earn it.

Later, he deliberately asked me for summer practice. He worked as an assistant cook in one restaurant. Everyone in the kitchen was driven like Sidorov a goat.

Nevertheless, he gained tremendous experience. Modern Russian chefs were already abroad, they can teach you everything. And it is not a fact that you will fall into a restaurant abroad, where you will be taught to cook deliciously. I can say that, leaving - euro for two even in a Michelin restaurant, you can get food so -so. Salad with salmon hot smoking in my menu there is a salad-long life-he is 10 years old.

Salad with hot smoking salmon has existed since the opening of the restaurant in St. Petersburg. This is a dish for every day, for the business event and for the most holy holiday-mother-in-law of the anniversary. Every day we sell 50 servings. It was this salad that I prepared on the set of the program “Chefs and their secrets”. The process is very simple: salmon salmon, pepper.

Add spices, dried onions, smoked paprika, garlic, rosemary, thyme. We pickle and smoke at a temperature of degrees on soaked alder chips until cooked, about 15 minutes. Fry young boiled potatoes in a uniform in olive oil with the addition of rosemary, garlic and thyme. Add salt, pepper. We spread on a plate. Add arugula, salad sprouts, beetroot leaves, spinach, parsley, dill, mint, basil.

Cut cherry tomatoes, boiled quail eggs, cedar nuts, capers, olives.We water everything with refueling based on dried tomatoes, olive oil, garlic, herbs, lemon juice and honey. We spread warm salmon on top. Even more stories of Zinnyat Akbashev - in the culinary show “Chefs and their secrets”, on weekends in the TV channel “Kitchen TV”.