Expertise: Russian, Italian, Japanese, vegetarian cuisine fusion style (own development). Experience of cooking: Ukrainian, French, Asian, Hispanic, Caucasian cuisine. Equipment: Cooking on an electric, water and gas grill in the tandoor, a charcoal grill skewer, Spanish wood-fired ovens "Hosper" ... Knowledge of the modern, and modern technological equipment. Fish and seafood: Sea bass, dorado, grouper, tyurbo, shark, black cod, anchovies, shrimp, all kinds, lobster, lobster, crab, lobster, eel, scallops, oysters, № 1-4, salmon, pike, trout, sea and river, turbot, brill, cod, sturgeon, catfish, Chilean sea bass, octopus, cuttlefish, squid, mussels, snails, crabs. Poultry: Chicken, chicken baby, quail, pheasant, turkey, goose, duck, ostrich. Meat: - A major piece (piglets, lambs, pork ham) - Marble beef of all kinds (Rib eye, minion, striploin, Kobe, T-Bone) - Venison, deer, boar, rabbit, camel, horse meat. Snacks: liver " Foie gras ", salads, tar-tare, korpachcho, canapes, Tapas, tartlets, Puff pastry. Confectionery (dessert): Cakes, creams, petit fours, cakes Russian and European. Baking: Sweet pastry dough of any pizza, bread, Russian, Asian, Caucasian and European, muffins, cookies, cakes. Menu (Working as a sales tool menu): - Offer services to the chief adviser - Development of menus for restaurants, cafes, bars, corporate catering, dietary - The conceptual menu for institutions of narrow specialization, field service - Organization and preparation of menus for banquets, continental dinners, buffets, corporate catering. - Preparation of calculation and technological cards - A creative approach to the development of menus - Ongoing work with the output and input of dishes on the menu special expertise: - The opening of the restaurant and the organization of production - Advanced PC user - HACCP standards and implement - Russian Hygiene norms - Competent distribution of responsibilities - Management of staff to 50 people - Productive organization of production area - Ongoing work with the staff, Education, Training - Individual approach to each employee - Individual approach to each guest - Work in the hall, chatting with a guest presentation, the mass shows References: - Read a lot of culinary and restaurant Literature - Study the history of food, dishes, traditional cuisine favorite culinary literature: VV Pokhlebkin "The Art of Cookery," Academy of La Cordon Bleu "cooking art," "The Art of Cooking for Professionals", "restaurateur Tutorial", "Professional standards the food industry", "The concept and menu design," "Buffet", magazines and books, "Chief -Art ", a gastronomic encyclopedia " Larousse "," Food Chemistry ", the foundations of nutrition ... Personal qualities: - A student at Moscow University - Married - Team work - Disciplined - Communicative - Executive - Honest - Responsible - Hard-working - Self-confident professional culinary business!