Alexander Kozhokaru biography

Published: I come up with dishes-daily on the eve of the unique gastronomic dinners that will be held at the Gourmet Manusian restaurants, a famous chef talks about culinary art, food and a little about himself. I started cooking very early, from 10 years old. But even then I understood that I wanted to become a professional cook. The goal was achieved after 5 years of hard, hard work, at the age of 18 I became the chef of two restaurants.

It was a different level. I realized that the first goal was achieved. The main thing is now not to stop, the main thing is to improve every day, every minute. Moreover, it is easy to do it when you are in love with your work. I am in love, that is why I work without days off, which is why I definitely come up with new dishes in daily mode. There was a period when I was actively studying, participating in competitions, competitions and festivals, I still do not ignore them.

But now is the time when I can share knowledge, my experience, to teach young cooks. I do it completely for free, to the logical question: “Why do you need this? As, in principle, participation in the Syndicate project. This is the brotherhood of the chefs, from the word "brother". That is, it is only for men, no, there can be no talk of chauvinism, they just chose such a format, they simply called the brotherhood, which in itself implies the absence of women.

The syndicate is not a trade union that defends the rights of workers, although we, of course, will not give our offense. This is not a guild that distributes labels and statuses.

Our main task is to exchange experience with each other, and propaganda of author's cuisine. Individual approach to creativity. Because our profession is creativity, first of all, and then technology. So it would be and will be so. Although I can say with confidence that most modern technologies designed to help restaurateurs exclude the notorious human factor. But I am sure that the role of chefs, the brand of chefs is now important than ever.

Because only we can make the dish individual, only we can improve or optimize the recipe, only we can make the right service. Nevertheless, a restaurant is, first of all, people. The syndicate is now a little more than 50 members. But we do not chase the number, we do not want to increase exponentially. The task of a friend is to make a community equal. Not equal in status or professional experience, no, this is not the main thing.

Equal in relation to business, to culinary art. If his eyes are burning, if a person is sure that this is a matter of his whole life, if he wants to grow and develop, then this is our person. I can say for sure that just such people gathered in the syndicate now. And this is the most important achievement, because now we have received enormous opportunities, learn from each other and do a common cause together.

I believe that the success of the syndicate is due to the fact that this is a story from the heart, sincere, without formalism and bureaucracy following it. We are doing one or another thing, because we want to do it, and not, because we need or should. In the meantime, the uniqueness of the project, its spirit will be preserved, until then I will remain in brotherhood.

We often fly to visit each other. We participate in joint projects. Now I got to Omsk, we, together with the brand, chef of the Gourmet Manusign restaurant Sergei Savinov, are preparing to draw gastronomic dinners. Because the first day - it will be the Italian style, the second day is Fuzhen. And I am sure that this has never happened in Omsk, there were no opportunities for connoisseurs of the author’s cuisine to try these dishes.

Just because they are unique, we will prepare them exclusively only for guests of the Gourmet Mannil restaurant. Each dinner has 7 feeds, a compliment, snacks - hot and cold, hot, minesesis and dessert. Everything is accompanied by wines, and in the highest quality of wines in the Gourmet manin restaurant, I think his guests are sure. Well, of course, there will be a show with elements of molecular kitchen.

Everything, as it should be, is done at our level. In general, I invite everyone to visit our gastronomic dinners.