charismatic chef with a wonderful sense of humor Konstantin Ivlev has long been known to the Russian public thanks to television shows.And in the higher echelons of the culinary aristocracy it - the real star of world renown.
Konstantin Ivlev: how it all began
Konstantin was born in Moscow on the twelfth of January 1974.From childhood he loved spinning in the kitchen and help my mother to prepare dinner.When a small bone was seven years old, the family moved to the time abroad.Five years later, on his return, in 1986, the very wealthy at the time Ivlev stand out against their peers, but thanks to the wise parent who was able to give the right education, the future chef did not turn up their noses, and grew up a normal guy, like all teenagers.
When the time came, the young man thought about the future choice of profession.At his own request, which was supported by the advice of his father, Constantine chose a culinary school, vocational school rather №19.The same institution was trained Yuri Rozhkov, current partner and co Ivlev.Successfully graduating with honors, newly graduate began his difficult path from novice cook in the dining room to the well-known throughout the Russian chief.
Career
Konstantin Ivlev, having served in the army, settled in a restaurant called "Steak House" in 1993.For the first time faced with foreign representatives of culinary affairs, the young chef was stunned.He opened the whole palette of flavors previously unknown and unexplored.It was found that a variety of foods, sauces, various subtleties and nuances to it were simply unknown.Therefore chef Konstantin Ivlev has been actively learn from foreign colleagues, I traveled literally absorbing the skill and ability.At various times he worked in restaurants Luciano, In Vito, Sheraton Palace Hotel and many others.He successfully trained in the French Vatel school and later became a member of the French gastronomic guild Chaine des Rotissers, and also worked in the United States, Sweden and other countries.At twenty-three years, he managed to get the title of chief.This incredible moment in my life helped start another round of self-realization and self-education.Ivlev was himself coming up with recipes and created a concept of Russian cuisine.At this time under his restoranov.Shef more willing to share the secrets of their personnel management.According to the most Ivlev, it is quite strict, able to scream, the right moment to put pressure, but remains open and accessible to people.For him it is important that each team member is well aware that the making and, more importantly, why.Very valuable when chef respects and loves the customer, because the indifference completely destroys all efforts to build something perfect.Recruiting, chef himself conducts the interview and thanks to the great experience, quickly determines appropriate person for him or not.
Innovator Russian cuisine
Reflecting on the situation in our country cooking, Konstantin Ivlev came to the conclusion that, in fact, she was buried somewhere deep under the Soviet perception of food and cooking in general.At some point, I had a brilliant idea for a new Russian cuisine, which is based on three main principles.The first - is the maximum use of the products of domestic origin.Second - is the use of modern high-tech methods of cooking (molecular, shock, vacuum, low-temperature technology).The third and final principle - a supply of food.Here, the chef tries to surprise, discard any stereotypes and follow only intuition.It can bring your creation even balalaika without strings, most importantly, in his opinion, the constant search for and desire to go forward.
Konstantin Ivlev photos willingly put their dishes in their book: "My philosophy cuisine", "Russia is preparing the house" and others.Many books have been written in collaboration with Rozhkov.
«Ask the chef»
on the TV channel, which is called "Home", sending out "Ask the Chef", which are the leading Rozhkov Yuri Ivlev himself.Constantine, the recipes of which are true masterpieces, very fond fans of cooking shows and won the sympathy of a large enough audience.Each issue of great masters give another unique recipe, telling in detail how to properly prepare a mini-masterpiece.
Recipe from Chef
In one of the shows was shown the recipe 'Goose stuffed with rice. "
To begin to prepare the marinade.For this kneaded garlic and ginger, and is then mixed with honey and soy sauce.This mixture is necessary to rub the goose and send in the oven for three hours, while the temperature should be 180 degrees.
While the goose is languishing in the oven for stuffing boiled rice until half.It added raisins and chopped into pieces of apple, with skin that was removed previously.Chicken liver should fry in butter with onions and also connect with rice.
Ingredients:
- Goose - 1 carcass;
- ginger;
- Honey - 100 grams;
- raisins - 50 grams;
- rice - 200 grams;
- green apples - 2 medium-sized fruit;
- chicken liver - 150 g;
- Onions - 1 medium onion;
- soy sauce - 100 ml;
- salt to taste.
