“Spring Tour”. Under this name, a master class by the capital’s chefs was held today in Yaroslavl. It took place at the College of Food Industry. Students, representatives of cafes and restaurants got acquainted with original recipes, trendy dishes, sauces and concentrates. The chefs shared the secrets of cooking seafood, poultry and fish.
“Broken cucumbers” – this dish is gaining momentum in popularity. Svyatoslav Kulikov allowed students to try waving a frying pan. This is how the delicacy looks on the plate. In the first block of the master class, the brand chefs also prepared tuna tartar, shrimp donburi and eel crispy with potato pie.
Maria Chekaurova, head of training and production workshops at the Yaroslavl College of Food Industry:
“Not only our students study, but also the chefs of our famous restaurants. Well-known brand chefs from well-known companies have arrived and are conducting training for them.”
First-year students Anastasia and Andrey expressed a desire to assist the haute cuisine guru. Anastasia helps Vadim Fadeev make eel crispy, the master graduated from the Tokyo Academy, and shares the information received with colleagues.
And this is already witchcraft over another masterpiece of Asian cuisine – donburi with shrimp. The chefs use ready-made sauces and other products that the college’s partners have prepared for the master class today. In accordance with state standards, teachers can fill 30 percent of the program with content that they consider important for students. What is explained today is not in textbooks.
Alexey Potapov, General Director of the partner trading company:
“Using the ingredients, we demonstrate to our audience how to prepare this or that dish as simply, quickly and very tasty as possible.”
Ruslan Alimkhanov learned the wisdom of cooking in Moscow, where he also worked in the Ministry of Foreign Affairs. He often travels to different cities with his colleagues to exchange experiences; he believes that a wide-ranging professional can prepare any dish. At the Ministry of Foreign Affairs he worked as a technologist, involved in the implementation of automation and accounting systems. He told me how our diplomats, including the head of the Minister of Foreign Affairs, Sergei Lavrov, are fed.
Ruslan Alimkhanov, brand chef:
“Classic Soviet dishes, carrot salads with raisins and sour cream. Salad made from cucumbers and tomatoes; the cafeteria always had eclairs and straws, using a technology that is now being lost.”
In the second block, those gathered learned how to cook scallops with tomato paste, roll with eel and mussels, and tom yam.
Ksenia Vorobyova, student at Yaroslavl College of Food Industry:
“It’s very interesting to watch the process, how the chef talks about what we don’t know yet. This is interesting and educational for us.”
Varvara Osipova, student at Yaroslavl College of Food Industry:
“I really want to approach the brand chef and ask for some kind of technological map of the dish so that I can then cook it at home.”
The program also included an introduction to beverage concentrates, salad dressings, poultry marinades and hot-smoked brines.
