Konstantin Ivlev is a talented Russian chef. In the world of culinary, he is known as an experimenter and specialist in the field of discovery of new flavor combinations. He gained wide popularity due to his participation in television shows.
The path to fame
Konstantin Ivlev was born in 1974 in Moscow. His parents were wealthy and, as a father, the family often lived abroad. In Moscow, the future popular chef has been living since 12 years. From childhood, he showed interest in cooking, helped his mother in the kitchen. Parents treated their hobby with understanding. It was his father who advised him to choose a specialty.
Konstantin Ivlev stood out among his peers. He dressed expensively, but at the same time he remained a rather simple person, he was not conceited. At school, the future eminent chef studied poorly and immediately after graduation he entered the school to learn the basics of cookery. After serving in the army, he got a job in a student cafeteria, and then in 1993 began working at the Steakhouse restaurant. It was a turning point in his life. Konstantin discovered a lot of new things and was amazed. Most sauces, dressings, exotic dishes were simply unknown to him. Further, Ivlev began to actively learn from foreign colleagues. At various times he worked in restaurants Luciano, In Vito, Sheraton Palace Hotel. He successfully completed an internship at Vatel Culinary School in France and subsequently became a member of the French gastronomic guild Chaine des Rotissers. Ivlev was invited to learn from the experience of foreign colleagues from the United States, Switzerland and other countries.
Innovator of Russian cuisine
Konstantin Ivlev is called the innovator of Russian cuisine. The famous chef thought a lot about the topic of domestic cuisine and came to the conclusion that most compatriots have an exclusively Soviet perception of cooking. People are afraid of something new and, getting used to certain tastes, do not want to change anything. The idea of creating a new Russian cuisine is based on 3 basic principles:
- maximum use of domestic products;
- the use of high-tech cooking methods, freezing (pickling in a vacuum, shock freezing);
- original serving of dishes.
Ivlev suggests moving away from stereotypes and showing imagination. A familiar dish can be served not on a regular plate, but on a plastic tray or in the half of an apple from which the pulp is removed. All this allows us to modernize Russian cuisine, foster interest in it, and move away from Soviet primitivism in cooking. Ivlev offered to serve food on a piece of birch bark, on wooden coasters. The popular chef, creating the concept of "new Russian cuisine", offers to recall the original Russian products and drinks that were undeservedly forgotten. One of his specialties is sterlet stewed in birch sap. Ivlev cooks the usual meatballs in Kiev in a completely different way. He adds soft cheese to them and uses special devices to make the layer of chicken fillet as thin as possible. One of his most famous inventions is considered to be cheesecakes made without the addition of flour, oatmeal and other fillers. Everything is very simple and affordable, but the dish turns out to be incredibly tasty.
Participation in popular projects
Konstantin Ivlev is known not only in narrow circles. Ordinary people who don’t go to restaurants found out about this talented person thanks to his participation in several shows:
- "Ask the cook";
- "On the knives";
- "Hell's Kitchen".
The program "Ask the cook" he leads with a classmate Yuri Rozhkov. In this project, cooks not only demonstrate masterpieces of their own preparation, but also answer the questions of the audience. Each issue they are preparing something unusual, but at the same time affordable, so that every hostess could repeat it.
Konstantin Ivlev is the author of several books:
- "My philosophy of cuisine"
- "Cooking for one, two, three";
- "Russia is cooking at home";
- "The Kitchen of Real Men."
He wrote some books in collaboration with Rozhkov. In all publications, the chef tries to give interesting, but at the same time understandable recipes. Ivlev studied statistics for a long time and insists that ordinary people are not interested in reading and watching programs about cooking complex dishes using exotic, expensive ingredients.
Konstantin Ivlev works in several directions at once. He is not only a talented chef, but also a presenter, writer, teacher and organizer, takes part in foreign master classes and seminars on culinary art. At the same time, he not only teaches others, but continues to learn himself from other eminent masters.
Together with some talented restaurateurs, Ivlev opened several restaurants in different cities of Russia. Konstantin knows all the nuances of this business. Among colleagues and subordinates, he is known for his integrity and rigidity. Spectators are used to seeing the famous chef in a good mood, making jokes. But everything related to work is very serious for him. Constantine does not tolerate indifference. It is very important for him that each member of the team understands well what he is doing and for what. It is very valuable when the cook respects and loves customers, because indifference completely destroys all efforts to create something ideal. When hiring people, the chef himself conducts interviews and very quickly determines whether the person is suitable for him or not. He has accumulated enough experience for this.
Ivlev is considered an innovator also because he managed to change people's opinion about this profession. Previously, visitors to canteens and restaurants regarded cooks with distrust. Now many chefs have reached a completely different level. They know about them, are interested in them and reckon with their opinion.
