Makhov Andrey Biography

Up to a year, he headed the kitchen of the Metropol Hotel, then he went to work in the restaurant of the Cafe Pushkin that had not yet opened. Before launching a new kitchen, the chef had to study hundreds of ancient recipes to adapt them to work a modern restaurant. He raised several famous cooks. The author of the book of the recipes "Classics of modern cuisine." Thanks to Andrei Makhov, the restaurant “Cafe Pushkin” has repeatedly been in honorary restaurant ratings and received important professional awards.

In the year, the chef headed the Russian national team at the World Culinary Olympiad in Germany, where our team received a bronze medal in the National Lunch nomination. I started preparing for myself as a child. But he accidentally got into the cook profession - for the company went with a friend to the Culinary School. There I won at some competitions, I began to understand that I was getting something, I am somehow interesting to me.

He graduated from the school with a red diploma and an increased, 5th category, went to work for the power plant in the Moscow City Committee of the CPSU. This is a closed dining room, special services, special products - the worst, about which other cooks in Soviet times could not even dream. There I learned a lot, but I really had a love of cooking at the very end of the Soviet regime when I began to work as a cook in Metropol.

The hotel just opened after restoration, now it was a joint venture in the Intercontinental group. There I met with French cuisine, and with the European and international standards of a five -star hotel. We had foreign chefs who saw my burning eyes and always kept me at his hand, taught everything. I constantly went to internships in Europe, my career growth began, and at some point I already became the chef of the Central Hall of Metropol.

It was then that Andrei Konstantinovich Dellos appeared in my life. There were already several restaurants in Dellos. I saw his speeches at culinary conferences, he was interesting to me. And he knew me - by that time I was already in sight: I participated in all competitions, I had many awards, including international ones. And so I agree to work on Dellos and only after that I find out that such a grandiose discovery is planned, we are talking about the Pushkin cafe, and I have to lead it.

I always give a positive answer to any assigned task, and only then I begin to think about how to do this.

Perhaps now, 25 years later, I would not get involved in such an adventure. Opening Pushkin was very interesting. And very difficult. The first few months I had not a single weekend. And then there were another one and a half to two years of experiments and throwing. I knew a few dishes that are definitely ours. All of them were famous, but their recipe was extremely unconventional, as well as the presentation.

Olivier, Befstroganov, Daily Hook, borsch. Pozharskaya cutlet. In general, I came up with an ideal fire cutlet, this is such my little inner pride. I made it again - both in the recipe, and in form, and in appearance. And now, throughout Russia, fire cutlets look like I did for the Pushkin cafe. I try it in any restaurant - this is the dish by which you can give an assessment of the chef.

And I still have not tried the firefight tastier anywhere anywhere else than it succeeds. Even at our first meeting, Andrei Konstantinovich said one phrase that hooked me and still holds me: our grandchildren will go to the Pushkin cafe. Maybe that's why, no matter what work takes place in the kitchen, this should not be noticeable outside. It is like a Lyon restaurant of the Bokuza field.

I managed to go there several years ago, I could no longer find Bokuz. The restaurant is 50 years old, and there are also dishes that have always been prepared. This is a famous truffle soup that Bokuz invented, in my opinion, on the inauguration of the president of France. The most tender chicken in the bubble with Smork sauce. These are his recipes, but they are based on the traditions of classical French cuisine.

And today's owners of the restaurant, today's chief and until recently, the Bokuz himself did not think about some kind of renewal of the restaurant. Because this is already a classic. And I believe that our classic in the Pushkin cafe should also wait for our grandchildren. Restaurants of the guide with the participation of Andrei Makhov.