/ / Constantine Ivlev - innovator and experimenter

Konstantin Ivlev - innovator and experimenter

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.

Career

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.

Konstantin Ivlev photo
He opened the whole palette of tastes, unknown andunknown earlier. It turned out that a lot of products, sauces, various subtleties and nuances to him were simply not known. Therefore, the cook Konstantin Ivlev began to actively learn from foreign colleagues, traveled a lot, literally absorbing the skill and skill. At various times he worked in restaurants Luciano, In Vito, Sheraton Palace Hotel and many others. He successfully trained at the French school Vatel and subsequently became a member of the French gastronomic guild Chaine des Rotissers, and also worked in the US, Sweden and other countries. At twenty-three, he managed to get the title of chief. This incredible moment in life helped to start another round of self-realization and self-education. Ivlev himself began to invent recipes and created a whole concept of Russian cuisine. For this period of time there are several restaurants under his supervision.
Konstantin Ivlev
The boss willingly shares the secrets of his administrationstaff. According to Ivlev himself, he is quite strict, capable of shouting, at the right moment to press, but at the same time remains open and accessible to people. It is very important for him that every member of the team understands well what he is doing and, most importantly, for what. It is very valuable when the chef respects and loves customers, because indifference completely destroys all efforts to create something perfect. Taking the job, the boss himself conducts interviews and, thanks to his vast experience, quickly enough determines whether a person is suitable for him or not.

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.

Ivlev Constantine recipes

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.

Cook Konstantin Ivlev
Constantine, recipes of which are becomingthese masterpieces, very fond of fans of culinary shows and won the sympathy of a fairly large audience. Each issue of wonderful masters give another unique recipe, detailing how to properly prepare your mini-masterpiece.

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.

Ingredients:

- goose - 1 bird;

- ginger;

- 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.

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