Savchuk Elena Biography

Elena Savchuk was born in Ukraine. After school, she worked as a waitress in Pushkin, then moved to another industry and parted with restaurants for 12 years.

She received professional education at the Ragout School, worked in the bars “Bread and Wine” and “Duletss”. Elena Savchuk Chef and owner Bistro Botwa, chef of Gastobar “Heroes” to the city in the restaurant business, I have been working since the age of 17. I studied at the Ragout school. The career began with the post of dishwasher in a restaurant. The first working day, the waiter in Pushkin was very remembered.

It was always interesting to look from the inside how the restaurant works. When this happened, I was amazed. My interests are culinary books. I have a great many at home, I do not tire of re -read them. Favorite places - I can highlight “Chinese news” and “MURES”. The latter surprised me pleasantly, it was very tasty and interesting to see something new. In general, I do not have a lot of time to walk around restaurants.

The most memorable restaurant is Ragout for me. Just because people there became my family. That atmosphere and attitude to work and guests for me will forever remain in my heart and memory. I consider the most important event to go to the Ragout school. A turning point in my career I will call the transition from the project “Bread and Wine” to the Heroes pub.

The beginning of work in the "Heroes" gave me the opportunity to realize and reveal the creative potential to the maximum. The most valuable experience is work in the project "Bread and Wine". There is nothing to have anything, and then get a whole network of establishments under your control-a great success for the female cook. I am inspired by the work of other cooks, for example, Thomas Keller.

I tried the most unusual dish in the Müshley restaurant, it was a chocolate yagel. My main principle in work is to be responsible, organized and not to give myself a descent. The health of guests depends on the cooks, you need to be very careful in the implementation of your ideas. My favorite dish is Tartar from Tunets. Of the drinks I prefer Novoswest Ship. The main competitor I consider Dominica Kren-the best woman-chef in the world.

The plans - I want to open a restaurant named after myself. The flight of my imagination does not hold back anything. My working day is an endless race. For happiness, I do not have enough hours in a day. The competitive advantage of the restaurant is the performance of the chef. Today, guests value quality and reasonable creative. You can’t deceive them. The formula "PIPLA HAS" no longer works.

A distinctive feature of the restaurant business in Russia, in my opinion, is that we have a lot of establishments with a slurred concept, respectively, the lack of high -quality and professional work of employees. Now the trend is comfortable, understandable and interesting food, and the fashion for institutions with narrow national cuisine, in my opinion, is a thing of the past.

The most difficult thing after opening the restaurant is to keep the initial level and not reduce the bar. For professional development, I try to attend different gastronomic and not only events and communicate a lot with the team, family, friends. In general, communication for me is inspiration. In my work, I am still surprised by the laziness of the people around me.

Aleksey Zimin remains an authority, a model in professional affairs. The last read by I read is the Nomad Cookbook book. My favorite product in work is salmon. The most unusual ingredient that I used is the Riga balm. I do not like to work with a palatus. Most of all I get tired of human dullness, especially the one from which you cannot protect yourself. I consider banal, from the point of view of cooking, Caesar salad.