VLADIMIR MUKHIN
I read you come from a family of chefs that has spanned over five generations. In what way has such legacy determined your career path? From childhood I knew that I would continue the dynasty. I managed to attend several lectures that my grandfather gave. Then I studied in the kitchen of my father's restaurant. By the age of 12 I could singlehandedly handle all the skinning and the gutting of a cow in four hours from the horns to the tail... In due time my father offered me two life-paths: either to become a policeman or a chef. For some reason, he put the question this way - perhaps he wanted to scare me ... Of course, it was a joke. Indeed, I am a chef in the fifth generation. What second thoughts can there be?
You quite often noted that Russian culture has everything necessary to become the next world trend. Why? We have a great advantage over others: our country is at the same time both in Europe and Asia, and our culture and gastronomy absorbed the traditions and philosophy of these two continents. I am sure that the next global trend should certainly be Russian. We have everything we need for this: autochthonous products, our own culinary techniques, such as urban sousing or baking in the Russian stove, and a great potential for development. During professional congresses I see how big the gap between what people are accustomed to associate Russian cuisine and what we really present to them. Therefore, Russian chefs do not remain unnoticed abroad. Paolo Bonnici Ltd Marsa Tel: +356 21239363 www.paolobonnici.com
December 2018
11