Друзья ищу работу шеф-поваром,общий стаж 14лет,из них шефом 7 подробности в лс,репост приветствуется.Hello!
I’m Beregnoy Maksim Vladimirovich. Have over 13 years of experience in the field of gastronomy and restaurant business. Proficient in techniques like; sous-vide, cooking on an open fire and josper. Possess the skills of molecular gastronomy and the concept of ‘the modern kitchen’.
Also I have experience in Europe, namely; Italy , Spain.
During the work in Europe realized very much, for example, what seasonal cuisine and the impact it has on the final taste. The concept of minimum thermal treatment, selection of products and value their quality. On returning to Russia, I worked at various kitchens in the city of Moscow. Worked with foreign chefs have also worked as senior sous-chef at White rabbit, in the period when the restaurant went in the top 50 restaurants in the world. 71 and 23 in the world. Has launched its own project, namely, the Studio is cooking. Conducted master classes in different cuisines of the world.
