Charismatic chef with a wonderful feelinghumor Konstantin Ivlev has long been known to the Russian public thanks to a television show. And in the higher echelons of the culinary nobility he is a real star with a world name.
Konstantin Ivlev: how it all began
Constantine was born in Moscow on the twelfth of January in1974. Since my childhood I liked to turn around in the kitchen and help my mother prepare dinner. When little Costa was seven years old, the family moved abroad for a while. Five years later on his return, in 1986, Ivlev, very wealthy for those times, stood out against the background of his peers, but thanks to wise parents who managed to give proper education, the future chef did not bully his nose and grew up as an ordinary guy, like all teenagers.
When the time came, the young man thought about the futurechoice of profession. At his own request, which was backed by the advice of his father, Constantine chose a culinary school, or rather, vocational school № 19. In the same institution, Yuri Rozhkov, the current partner and co-author of Ivlev, was trained. Successfully graduating with a red diploma, the newly graduated started his difficult path from the beginning chef in the dining room to the well-known chef throughout Russia.
Konstantin Ivlev, after serving in the army, settled in a restaurant called "Steak House" in 1993. For the first time, confronted with foreign culinary experts, the young chef was stunned.
Innovator of Russian cuisine
Reflecting on the state of cooking in our country,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, a brilliant idea came about the new Russian cuisine, which is based on three basic principles. The first is the maximum use of products of domestic origin. The second is the use of modern high-tech methods of cooking (molecular, shock, vacuum, low-temperature technology). The third and final principle is the presentation of a dish. Here the chef tries to surprise, discard any stereotypes and follow only intuition. He can submit his work even on a balalaika without strings, the main thing, in his opinion, is the constant search and the desire to go forward.
Konstantin Ivlev photo of his dishes readily placed in his books: "My Kitchen Philosophy", "Russia Prepares Home" and others. A lot of books are written in co-authorship with Rozhkov.
"Ask the cook"
On the television channel, which is called "Domashniy", the program "Ask the Chef" is broadcast, where the leading ones are Yuri Rozhkov and Ivlev himself.
The recipe from the chef
In one of the programs, the recipe "Goose stuffed with rice" was shown.
First you need to prepare a marinade. To do this, knead garlic and ginger, and then mix with honey and soy sauce. This mixture needs to rub the goose and send it to the oven for three hours, the temperature should be 180 degrees.
While the goose is languishing in the oven, for the fillingRice is cooked until half cooked. It adds raisins and cut into pieces apples, from which the skin was previously removed. Chicken liver should be fried in butter and onions and also to combine with rice.
- goose - 1 bird;
- honey - 100 grams;
- raisins - 50 grams;
- rice - 200 grams;
- green apples - 2 medium fruits;
- chicken liver - 150 g;
- onion - 1 medium bulb;
- soy sauce - 100 milliliters;
- salt to taste.