Russian chief in New York

The autobiographical non-boss of the chief de party of ASKA restaurant in New York Andrei Sitnikova exposes the myth about the sweet path of the creators of the high kitchen. For those who like to peep in the slit, "Russian chef in New York", perhaps the perfect reading: the life of the cook and life with a cook without embellishment. The story of how the Moscow media manager, suddenly carried away by Indian cuisine at the age of 25, conquered the US restaurant business to his 30 years: studying in the international team of one of the best culinary schools, invaluable internships and trails in various establishments and, of course, marriage to The beautiful girl of America. What needs to be torn before cooking at the lobster, why do cooks are poured into starch pants and why do you sometimes have to come to the marriage ceremony with a bag of kitchen knives? Sitnikov writes about everything easily, fun, but not superficially. Virtuoso possession of obscene vocabulary allows us to talk about sore intonations. And if the chef is new rock stars, then Andrei Sitnikov, of course, is one of them