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The countdown has started: in a few days, the Venice lagoon will host the 2012 S.Pellegrino Cooking Cup, a competition that blends two passions - sailing and fine dining - all in a perfect Italian style.
While waiting for the behind-the-scenes scoop and exclusive video from Fine Dining Lovers, we’d like to introduce you to some of the young talented chefs who will take part in the competition and cook aboard the sailing boats.
Today we meet 29-year-old Anatoly Kazakov, from Russia, chef at Bon restaurant.
Here’s what he revealed about himself and his food world.
Formerly you were...
I was professional practicing the water polo.
You decided to become a chef because...
My mom was working a lot and I was obliged to cook myself. When I became 14 years old, I decided to learn professionally how to cook better and more as I was always hungry. From my first salary I bought a mobile phone which at that time (1993) was very expensive, my whole month of work.
Your food philosophy is...
Non-standard view on standard products.
For your career your dream is...
I would like to produce the products by myself and then cook them in my own restaurant.
For your personal life your dream is…
Reach high professional level which will give me more free time for my family (I’m married and have a 10-month daughter).
Was there an experience or a person that contributed to your decision to become a chef?
When I was 16 years old, I started to be doubtful about my professional choice. One day I met an old chef who was working for a long time in this career, and he helped me to get back the interest in this job.
What is your favourite dish and why?
I like vegetables and seasonal game.
What would you like the judges to know about you?
I’m ready to collaborate at any of judges restaurant.
Did you meet any difficulty or obstacle to get where you are today?
Very few good local products, this is a general problem in Russia.
Update: with the ingredients from the Mistery Basket the young Russian chef prepared a tasty 'Rizotto pizastyle with mackerel and sabaion':