I was born in Almaty Kazakhstan, which is situated in central Asia, at the age 16 moved to Israel, then after living there for 8 years. At the age 21 I arrived to Paris, the most beautiful city in the world (in my opinion) and my culinary journey started here, at the begging I saw these beautiful colorful cookies (macaroons), yet I didn't know the right name for it. Being in Paris I discovered whole world of new tastes and ingredients it was such a big difference between things, techniques we use in central Asia or in the Middle East. At the age 22 I subscribed to famous culinary school for pastry section at Le Cordon Bleu Paris, I wanted to know how to make fresh baked croissants famous macaroons etc. I did a stage afterwards for 3 months at the restaurant Miniatures in Paris and directly afterwards I started another famous culinary school Ferrandi. This has changed completely all my perception and knowledge about the kitchen. After successfully graduating the school I became completely different person. I went to the Porte 12 restaurant in Paris and stayed there for 6 months, afterwards I flew to Brazil and worked for 3 months with Chef Alex Atala and his restaurant Dom, which has 2 Michelin stars. On my way back to Paris I discovered that I have completely changed my minds once again. And I went to work in Elmer restaurant in Paris who is chef is Simon Horowitz is the gold winner this year of Guide Gault & Millau. Currently I am situated in Brussels and hoping to start new job at San Sablon restaurant whose Chef is Sang Degeimbre.
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