Alexander Kislitsyn is a professional pastry chef with extensive experience in the restaurant and hotel business. In his working arsenal there are all the confectionery trends, namely: the preparation of delicious desserts, author's cakes, creative cakes, a large assortment of sweets, elegant decorations and more.
In addition, he founded the culinary studio "VIP Masters" and opened two confectionery cafes in his native Krasnodar. In the studio, he teaches young confectioners what he knows himself, and has trained more than one hundred students from different parts of Russia, the CIS and even the world.
Moreover, this is not a general unitary course, but several programs in areas: for beginner confectioners, for universal confectioners, a course for chocolatiers, a course on Viennese pastries and a program for confectioners who make children's sweets.
Biography
Sasha Kislitsyn had a strange childhood: while the whole family slept at the weekend, he made his way to the kitchen and woke his relatives with the breathtaking smells of various pastries. He himself was a sweet tooth, and one of the best childhood memories is when my mother bought a big cake and everyone sat down at the table to drink tea.
Although the boy was not full and motionless - on the contrary, he went in for sports, especially team games he liked. This nurtured in him such qualities as responsibility, discipline and hard work, which later came in handy.
When Sasha cooked something at home, he did not like to repeat: each time he invented a new masterpiece, and he himself liked it very much.
Culinary career
After graduating from school, Sasha became a student at the culinary school and was educated as a pastry chef. Here he received basic knowledge, and later he also graduated from a technological college.
He began working simultaneously with his studies, and once he got to Moscow, at the PIR exhibition. The work of culinary masters surprised, amazed and helped to set a goal: to become a professional in the culinary business.
Very quickly, from the trainee Alexander came to the assistant cook, then to the cook and pastry chef, and later to the sous-chef and technologist. In an interview, Kislitsyn told how he reached such high levels. He just came earlier than everyone and left later than everyone, tried, didn’t put the blame on anyone.
The college had the opportunity to practice in French, and then in an Italian restaurant, as well as in hotels where foreign sous-chefs worked. This helped to gain the necessary experience.
