Searcam diamond biography

Almaz Sorcakov, winner of the second season of the Hell cuisine of the Resto: Almaz, please tell us in a nutshell: how did your life change after the victory in the "hellish cuisine"? Almaz Iskakov: When I was already outside the cameras and filming, there was a feeling that I had returned from the army. He returned to St. Petersburg and quit his job, realized that I could give more than the restaurant in which I work.

Before the New Year, Jerome Lorier called me and invited me to work in his restaurant, I agreed. RESTO: Have you received a position in the restaurant Aram Mnatsakanov? Almaz Iskakov: Yes, I work in the Jerome restaurant as a chef, after Jerome, of course. RESTO: What was the most difficult on the project for you? Almaz Iskakov: The hardest thing at the beginning was to work with people whom you see for the first time, because we were always told to become a team, but we had to come up with how to do this ourselves.

Resto: What are the unknown things you had to encounter? Diamond Sorcakov: Probably with work in such unpredictable conditions. No one ever knew what would happen in 5 minutes, from this Resto stress grew: some of the money won, as we know, were going to give your family to your family. Is there something left to fulfill your own desires? Almaz Iskakov: Yes, of course! But I assure you, this money will be used wisely.

RESTO: Diamond, where do you plan to develop further? Maybe studying abroad or opening your own restaurant seem attractive ideas? Almaz Iskakov: I have already entered one of the best schools in the world, now I am collecting documents for opening a visa and in September I will begin to study, which lasts 1 year. RESTO: Do you have a favorite national cuisine? Or are you still more attached to your native and strive to study it deeper?

Diamond Sorcakov: I like the "tasty" cuisine. Wherever I am, I try to try local cuisine and I can say, for the most part I like it. This, of course, is not a high kitchen, but I'm sure that dishes of any national cuisine can be “adjusted” to it. RESTO: Do you have an idol in the culinary world? Why did this person become them? Diamond Sorcakov: So far, I don’t see such a person, but I admire many European cooks and restaurateurs.

RESTO: Is there a restaurant in the world in which you would dream to work? Diamond Sorcakov: A difficult question did not think about it. Probably, it could be a restaurant with a star Michelin, and ideally smiles with three. To understand and absorb how they work and how they relate to cooking, for me a lot means! RESTO: What does a chef mean to you? What qualities are needed to do this?

Almaz Iskakov: For me, a chef is a person in love with his work, but who loves her contrary to all the shortcomings.

Creative, ideological and able to lead his team. To lead for me is not to drive with your hand, showing what to do, but to help prevent mistakes. But how exactly to do it - my little secret smiles. RESTO: Do you have a favorite product or spice? Whose smell and taste are most inspired by you? Diamond Sorcakov: No. But I really love thyme and sage for their magical aroma and a specific soft taste.

After all, they can be brewed in tea, and add to the meat. RESTO: And if you had not taken up culinary, then what profession would you like to get? Almaz Iskakov: I can not even imagine anything but cooking. RESTO: Do you see yourself in the restaurant business not only as a chef, but also as a restaurateur? Diamond Sorcakov: I definitely see myself as a restaurateur.

I will strive for this, but I will never abandon the work of the chef. RESTO: What are you fond of besides cooking? Is there enough time for these hobbies now? Almaz Iskakov: I am fond of photography, draw a little, ride a bicycle, try to devote time to all, although it does not always work out. RESTO: Imagine that you would not be born in Russia, but in a completely different country.

What kind of country would it be? Diamond Sorcakov: France. RESTO: Diamond, do you have a cherished dream? Diamond Sorcakov: Try dishes of all the kitchens of the world. RESTO: Your name is very unusual, tell us about it ... Who called you that? Does it bring you good luck? Almaz Iskakov: They called me so grandparents. Perhaps it brings good luck, I can’t say this.

But what I'm sure of sure is that it is remembered to many the first time. RESTO: What do you advise people who want to follow your way - along the way of the chef? Almaz Iskakov: only zeal, self -organization, improve in creative terms, read as many culinary literature as possible, experiment and remain yourself. RESTO: Wish something to Resto readers. Diamond Sorcakov: I wish you all a delicious and beautiful life!

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