My connection to culinary is rooted within me. I was born in Kazakhstan in the end of the Soviet times. When I was 15 years old I move to Israel, where I studied engineering. I decided to allocate to the culinary capital of the world, Paris, when I was 21 years old, with an aim to do a Master, but the macarons and the French pastry diverted my aims. With the support of my dear family, I acquired my vast knowledge at two of the most famous French Culinary Schools: Ferrandi and Cordon Bleu. This opened me various opportunities at the field: I worked in high end gastronomic restaurants; I had the privilege of being part of the multicultural kitchen of Chef Alex Atala in the only two stars restaurant in Brazil and of Andoni Luis Aduriz in the experimental kitchen of Mugaritz, in the Spanish Basque country. Returning to Europe, I held food workshops in Paris and Brussels. In July I was invited for the First Gastronomic Congress in Almaty, where I gave several sessions of French and international cooking. After all, I worked as a chef consultant for a new restaurant group in Almaty.
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