New Judge Master Chef Children 2. Dmitry Gorovenko: "First money, and then food - we need to change that"

Dmitry Gorovenko, brand chef of the Dima Borisov restaurant group, is now one of the most sought-after professionals in the industry. met with him, talking about the gastronomic situation in Ukraine, edible flowers and impressions of Asian haute cuisine.

Tell me, when will the generation of Ukrainian chefs be formed, how, for example, has the generation of Scandinavian chefs recently formed? And in general, does our society need this?

This is a process of some kind of globalization. I think that this will happen in 15 years at best.

Optimistic forecast!

Yes, I was just recently in the countries of the first world, where subway cars run without drivers and air conditioners work even in underground passages. But we all adopt recipes from all over the world, probably because the nation is poor.

They think that their own is worse than someone else's.

Yes, the bottom line is this: our business owner, who opens a new place, first of all thinks how to make money, and not about the image of his restaurant. If these two points are reversed, then everything will immediately fall into place. Then the chefs will begin to develop. Then the restaurant owner will think about what this chef knows how to do, what he knows.

Once we stop thinking about making money ...

Then we begin to think about the cult of food, about perception, remember how it was, what it was, about some authentic things, the cult of visiting restaurants. This should be done with my children. Now children need to start instilling the habit of going to restaurants, choosing the right foods. This is a top-down process. We have a person with an average income who can afford to drink beer once a week comes to such an establishment and thinks: why beer costs 25 hryvnia, and across the road - 10.

In my opinion, our people are not so ...

So ... It is only in Kiev that people understand why such a price. And if you take the periphery, then there is so much. I was recently in Lugansk, where I was constantly faced with this. Although the city seemed rather big and there are financial resources there. But there are two strata of society there: the poor and the rich; there are no middle classes at all. Our chefs are probably ready to give some kind of product, but there is no one to give it to. The rich do not need this and do not understand, and the middle layer that we want to teach is not yet ready for this.

So this is a social problem!

This is a social problem unambiguously. This is not a problem for a particular restaurant or a particular owner. Next moment. Six months ago I caught a student who came to work for us. I urgently needed to find out what their program is now and I asked him three questions. He did not answer three questions. Then I asked him three questions from a program that I had plus or minus 13 years ago. He answered them. Nothing changed. Thirteen years have passed. The program remains the same. Where are we heading? It turns out that some people are moving forward, doing something, but the training program remains the same. There is an organization called the Association of Chefs, once in Kiev, and now in Ukraine. She does nothing. In my opinion, the organization should be engaged in the selection of personnel. What is the difficulty in growing lettuce, basil, dill, parsley on such a fertile land as ours. Well, dill-parsley is, well, cherry tomatoes are familiar and understandable to everyone. There are no complications. It just needs to be done. Nobody does this in our country, and all such products are brought in from abroad. From Israel, Holland - it's stupid! Once, with my partner Valery Pasechnik, I talked with the head of the Association about the possibility of raising personnel and obtaining accreditation. And they tell us in plain text: "We won't make money on this." It all happens from above, not at our level. At the level of those people who are business owners who can, but do not want to do it.

But you and your culinary enthusiasts friends can create such a gastronomic space.

By the way, we are now thinking about creating a kind of non-profit structure for the training of personnel.

How is El Bulli Foundation with Ferran Adria?

Yes Yes Yes! You can't find a good chef now. We are all in pursuit of money. A man comes and says: "I want to earn three thousand hryvnia." The question arises: "What can you do?" "Nothing." Conditionally. He, of course, will not say that, but you begin to understand that a person is not worth this money, but he already says that he will earn it. Well, you can understand him. 3 thousand hryvnia is not money, it is actually impossible to live on it, but he doesn’t know anything. And there is nothing to blame the person for!

We are all used to doing everything with the prefix nedo.

Yes! And one moment. Gourmet restaurants. All establishments that claim to be such in our country are pseudo-restaurants. After my trip to Asia, I can say this with absolute certainty.

Where exactly have you been in Asia?

In Indonesia, Singapore and Malaysia. We are opening a restaurant: first they make a platform, such an "outdoor candy", and then they begin to make a kitchen. Abroad, everything is completely different. I know why a restaurant can afford to be on Monday days off, pre-registration and so on. Were in a restaurant in Singapore called the Tippling Club. Its chef and co-owner is one of the top 100 chefs in the world. There is no outer shell at all ...

Just a chair and a table?

Chair and table! And magic happens in the kitchen. The restaurant is full of people, you need to register there. They have a day off on Monday and so on and so on. Now the question is why: here everything is aimed at making money, they too, but secondary. There, first, the guest is offered a product, they explain why this is so, and then they take money from him for this service. First, they take money from us, and then provide a service. A restaurant of this level cannot afford to invite a guest just from the street. After all, the dishes that are prepared there, they are prepared within two to three hours. It takes three hours to feed a group of ten. Therefore, you need to sign up and come at a certain time. Hence the understanding of molecular cuisine. The product takes so long to cook to be correct and tasty that in order to cook it you need a) time, b) change everything. Here, in the hall, put a chair and a table, and where the magic happens, create a laboratory.

Does the chef need to learn or is it enough to be an amateur chef and enthusiast?

Both one option and the second option are possible. At the moment, I would create some kind of school of cooks in order to get accreditation.

Do you mean a license to work?

Yes, and also an analogue of a diploma, which says that he graduated from such and such an enterprise and it is accredited, has the right to issue some kind of document and this document has some weight in society. We have nothing like that now. There is or was the School of Nikolai Tishchenko. But it gives nothing. You can just say that you graduated from such and such a school. But abroad it has no weight. Returning to the question, I would mix knowledge. The knowledge that the chef is now receiving is needed by 30%.

Do you mean Ukrainian universities?

Yes, yes, we have no culinary establishments either. There is no high school of culinary arts. There is no institution that graduates chefs, not cooks. This is a controversial issue, because a chef can get his knowledge only by working with people, with a product. It is possible to release a chef with knowledge of cutting leaves. Or you can release a cook with knowledge of deeper matters. Chemistry, for example. This is very necessary. For molecular gastronomy, for example.

Especially with your approach using molecular gastronomy for decorating dishes.

Yes! Now, for example, the chemistry taught in vocational schools is not taught at the level at which a chef needs it. This is the first, and the second - the cook does not yet understand why he needs chemistry in the kitchen.

Therefore, he studies her poorly!

Talking about theory and practice, do you read books about gastronomy, the same Herve Tisza?

I do not read, I rather perceive food by taste and smell, also visually. I'm only interested in reading if it's something short and capacious. By the way, now I am looking for a person with knowledge who would cross his knowledge of chemistry and my knowledge of this science. After all, I belong to those people who, while studying, did not understand why I needed chemistry. This is not even a teacher, it should be a person who will be interested in it as much as it is for me.

Would you like to receive a diploma from a prestigious culinary university?

Yes, I can say that I continue to study, read, watch, try.

What's your favorite culinary trick right now?

There is such a position - edible flowers. I am studying this topic now. Now this is interesting for me. I am studying the health benefits of these flowers and their combinations with food.

How edible are flowers in our country?

Quite. They can also be grown. These are flowers of products that are very clear to us: flowers of zucchini, cucumbers. Consider these two options: first there is a flower, and then it blooms, blooms and it has a small zucchini, which then grows, and the flower withers. It turns out that the process needs to be interrupted: you do not receive a product, but you receive a flower.

Oh yes, these wonderful recipes with stuffed zucchini flowers!

And stuffed with nasturtium flowers. Not all flowers have the same situation as with zucchini. He needs both that product and that one. Probably, in most cases, our people need a vegetable marrow rather than a flower.

But you need to be careful with decorative flowers. I know that violets are all edible.

Yes, that is right. Also pansies, clover, nasturtiums. Cucumber flower.

Carnation!

Yes, but you have to be careful there. You can eat flowers of a certain type and only petals. More gladioli. Cornflowers.

But flowers can only be an accent, am I right?

Yes and no. There will never be just a salad of violets, but you can take lettuce leaves and try to mix them with flowers.

Children's culinary show on the STS channel, an analogue of the world famous MasterChef Junior show.

The original show lasted five years (until 1999) and was resumed only in 2010 on the SVVS channel. Since then, the project format has been actively adapting outside the UK. The show is broadcast in 50 countries of the world, including: Australia, Brazil, Indonesia, Israel, Philippines, Taiwan, Thailand and many others.

The production of Russian " Master Chef. Children"Is dealt with by White Media.

Leading shows « Masterchef. Children"On STS - famous chefs Alexander Belkovich(Ginza), Andrey Shmakov(Metropol), brand chef of the international network of CulinaryOn studios Giuseppe D "Angelo .

To participate in the project « Masterchef. Children" were invited children from 9 to 13 years old. Young chefs had the opportunity to demonstrate their culinary talents and compete for the title of the best young chef in Russia. The STS channel, which had previously successfully hosted the culinary battle for adult chefs "Masterchef", announced the start of the casting for the show in the summer of 2015.

« Masterchef. Children"Is the only Russian analogue of the world famous MasterChef Junior show, which has already been successfully staged in more than 50 countries of the world. The American show is hosted by renowned restaurateur Joe Bastianich, renowned chef Gordon Ramsay and the king of desserts, Graeme Eliot.

Despite their age, little cooks will have to face challenges that not every adult can handle, and under the supervision of famous chefs, restaurateurs and experts in the culinary industry, they will have to reach a new level of excellence.

Elmira Makhmutova, General Director of the STS TV channel, tells about the project: “The show format is popular in many countries of the world, and we are sure that“ Masterchef. Children ”will become a popular project in Russia! This is a wonderful show with a multimillion audience, which will soon appear on the STS TV channel. Of course, it will not be easy for the young participants, but it will be very interesting, and most importantly, the children will make a large number of adults happy ”.

Within the first season “ Masterchef. Children"STS will air 12 episodes of 45 minutes each.

Premiere Masterchef. Children»- November 2015 on STS.

About the MasterShef project. Children (STS)

To participate in the culinary show " Masterchef. Children»The candidates were asked to send an application or to the parents of the children - to call the staff of the casting department of the STS. The prospective participant should share their culinary experience and answer a few questions.

Chef Andrey Shmakov: “This is an amazing project that has no analogues on Russian TV, and I am happy to take part in it. Most of all in the project I like the word "children", it is the key one. "Masterchef. Children ”is a project not only about cooking, about becoming a personality, which is especially important now, when children are consumed by gadgets and fast food. In the show we will see everything: amazing cooking techniques from very young cooks, crazy and very real emotions, you will see what, sometimes, cannot be described in words - it’s just phenomenal! ”

Those who successfully pass the telephone interview are invited to the first stage of the casting, where they will meet with the producers and chefs who taste the food prepared by the children brought from home.

Chef Alexander Belkovich: “STS project“ Masterchef. Children ”is very interesting and insanely emotional. The show involves children who, at such a young age, have such professional skills that not every adult can handle. Everything they do can be safely added to the restaurant menu! "

The second round of casting - cooking for the jury, as well as cooking competitions with other boys and girls aged 9 to 13. The jury members taste the prepared dishes and express their opinion. The group of finalists selected at this stage takes part in the final selection round for the show " Masterchef. Children».

The participant who reaches the final round becomes the winner and wins the title of champion of the project “ Masterchef. Children».

Participants of the show " Masterchef. Children»At STS steel: Alexey Starostin (14 years old), Alina Isaeva, Arina Borgoyakova, Arina Romanova, Andrey Starostenkov, Anuar Al-Adjuz, Arina Kornilova, Alisa Mazyane, Angelina Tsurina, Varya Kapitonova, Varya Tkacheva, Vlada Chesnavskaya, Vladimir Kuznetsov, Victoria Putin, Gordey Boev and others.

Interesting facts about the participants of the Masterchef show. Children

Despite the fact that the chef's hats were out of size for many of the heroes, and some even needed coasters to work comfortably at the cutting table, all project participants “ Masterchef. Children”Amazed editors, producers and judges not only with their culinary art.

Of more than 200 applicants for participation in the show, 40 children were selected for the first stage of the TV project: 23 girls and 17 boys. The youngest hero of the project “Masterchef. Children ”recently turned 9 years old, the“ biggest ”- 14. However, at their age, the young project participants lead a very adult and eventful life, in which, in addition to cooking, there is time for a million different things.

Among 40 contenders for the victory in “Masterchef. Children":

* four-time world champion in dancing of the peoples of the world;

* 13-year-old first-year culinary college student who went to school at 5 years old;

* presenter of the children's radio station;

* a young pastry chef who has already managed to anticipate his passion for business - he makes and sells desserts to order through his page on the Internet.

They play different musical instruments, know foreign languages ​​and for the sake of victory they are ready for very strong deeds. So, one of the participants seriously injured his leg just before the casting, could hardly walk, but withstood all the tests, coped with the task and was included in the number of 40 lucky ones. And another participant turned out to be a vegetarian, but firmly stated that she was ready to work with meat and even try it for the sake of the cause.

Culinary masterpieces prepared by little applicants at the last stage of the casting:

* veal with dor-blue and chanterelles (cooking time at low temperature - 6 hours!);

* "Surprise landscape" - a Scottish egg with a side dish;

* salmon in shrimp sauce with fried langoustines and broccoli;

* cheese rolls with chicken with fried bananas in chocolate sauce;

* rack of lamb with rustic potatoes and mint sauce.

Tests at the show Masterchef. Children

For 12 episodes, young chefs will have a chance to show their culinary talents in two dozen “advantage” and elimination contests. Out of 40 participants, only two will make it to the finals, but before that they will have to:

* prepare an original dish from your most "unpopular" ingredients;
* make the perfect breakfast using any food;
* prepare the perfect sushi set and present it to the Japanese chef's judgment;
* select the main ingredient for the dish by touch by running your hands into closed wooden boxes (for example, they may contain an octopus, pork ears or veal liver);
* bake as many pancakes as possible in just 15 minutes;
* create a dish from the ingredients their parents choose;
* prepare a 3-course set lunch in the kitchen of a real restaurant, and present the dish to the restaurant's guests who will not know what the children have prepared for them.

Final show Masterchef. Children

On February 6, 2016, a charity dinner was held at the Metropol restaurant, timed to coincide with the finale of the STS culinary show Masterchef. Children". All funds raised were transferred to the Ivanovo Regional Clinical Hospital for the treatment of children with type 1 diabetes.

Twenty participants in a TV culinary encounter under the strict guidance of the restaurant chef and host of the show Andrey Shmakov prepared dinner for the guests of the evening. Young chefs not only stood at the stove, but also served their own culinary masterpieces. Among the treats were exquisite dishes invented by the participants themselves: sprat mousse with Riga bread earth, muksun sugudai, fried cheese with persimmon, cabbage rolls with halibut, cauliflower cappuccino, gingerbread mousse with sea buckthorn sorbet and panna cotta with chili.

Star guests took part in the charity evening: Giuseppe D'Angelo(show host " Masterchef. Children"), Nikita Tarasov (" Kitchen "), Vladimir Epifantsev (" Escape ") and Anna Tsukanova-Kott (" The Eighties ").

The culmination of the evening was the joint viewing of the final “ Masterchef. Children».

The winner of the show and the owner of the main prize - a two-week training at the culinary studio CULINARION in Singapore - was 14-year-old Lesha Starostin from Balashikha.

Andrey Shmakov

Andrei Shmakov, an adherent of new Nordic cuisine, an Estonian of St. Petersburg origin, became the brand-chef of the Metropol Hotel in 2013. Prior to that, he had worked on European passenger liners and in Tallinn restaurants - Mona Lisa, Le Bonaparte, as well as in the Grand Hotell and Radisson SAS, was the chef of the prestigious Kadriorg restaurant in the historic palace of the same name in Tallinn and Lapland in St. Petersburg - one of the first restaurants of new Nordic cuisine in Russia. Andrey completed an internship at the legendary Noma in Copenhagen and Chez Dominique in Helsinki. In 2015, Andrey Shmakov opened the SAVVA restaurant in the Metropol hotel building. It was named in honor of the founder of the hotel - a legendary man Savva Mamontov, a patron of the arts and author of many ideas that changed the face of Moscow at the beginning of the 20th century. The concept of the restaurant is an elegant balance of Nordic cuisine and high Moscow traditions, mixed with a subtle understanding of the techniques of classical French gastronomy. The SAVVA restaurant is innovative and elegant, respecting the age-old traditions of Moscow and Metropol.

Alexander Belkovich

With a smile, Aleksandr Belkovich recalls his first culinary experiences: at the age of six he made homemade yoghurt and made a sandwich from “Darnitskiy” bread with sausages. Seriously about the career of a cook, he thought only after the ninth grade, and after moving to Moscow, he began to actively conquer the cuisine of its restaurants.

The main school for the future chef was the Correa's restaurant chain, where, under the guidance of experienced mentors, he mastered the basics of culinary skills. Soon, the promising chef was invited to head the kitchen of the new terrassa restaurant in St. Petersburg. From here Alexander began his career in the Ginza Project. Later, he opened restaurants such as Mansarda, Moscow, Ribeye, Volga-Volga, FoodPark, Plyushkin, MariVanna in New York and London, Lunch Buffet.Today, Alexander Belkovich supervises the cuisine of 5 restaurants of the holding.And also, in October 2015, together with Ginza Project Sasha opened a restaurant of his author's cuisine called "Belka".

He is a laureate of international cooking competitions and the author of two books on gastronomy. In his opinion, success in the culinary arts largely depends on appetite.

“I really like to eat. I just love this activity. Of course, now I have completely different taste buds, but I have always loved to eat. In general, it all started with my brutal appetite. "

Dmitry Levitsky

The famous Moscow restaurateur Dmitry Levitsky has been in the industry for almost two decades, and his career began, as he himself says, by chance: in 1998, as a student, he got a job as a bartender at T.G.I. Fridays, where a friend called him. At first, Dmitry perceived this as a temporary part-time job, but as a result he gained experience and was eager to open his own restaurant. After graduating from high school, he put his idea aside for a while and began working in retail outlets. In 2002, together with partners, he opened a consulting company - first they trained retail, then added a restaurant direction. Getting on his feet financially, Dmitry returned to his idea and opened the first restaurant. Now he is the owner of the HURMA Management Group, which includes a chain of bars and restaurants "Dear, I'll call you back ...", Meat Puppets bar & meatarea, restaurant VIN "V" UD and others.

Role played by: Dmitry Levitsky

Alexander Zilinsky

Sasha hosts a culinary program on the cable TV channel in St. Petersburg. Has been figure skating for 5 years and can perform complex elements even in the kitchen! In addition, he is fond of karate, plays chess.

In the second season of the children's culinary show at STB, Dmitry Gorovenko joined. Before that, we have not seen him on television, although in culinary terms the judge "MasterShef Children-2" has a great track record.

"Sometimes you have to restrain yourself so as not to cry"

- Dmitry, before "MasterShef Deti" you did not participate in TV projects. How has television changed you?

Life has changed. The popularity is growing by leaps and bounds. Working in the kitchen and television are two different paths. Television is a completely different job that I really enjoy.

- Do you like popularity?

She doesn't bother me. I do not close myself off from people who want to take pictures, just talk or ask a question. I try to be open.

- Do you like yourself in the frame?

I don't like everything. I go through all the issues and work on myself. I don't always like the way I speak, how I hold my hands, how I behave. I do special exercises for the muscles of the face so that I can speak beautifully and clearly.

- Children are not adults, their tears are more difficult to cope with. How do you do it?

We have to console. I am a rather sentimental person, sometimes I have to restrain myself so as not to cry.

- Watching the participants, do you think many people can become cooks?

Not everyone can become a chef, because organizational skills are needed. And working in the kitchen is hell. This is a very difficult path, and you need to understand that you will have to step over your ambitions more than once.

"The way to my heart is through understanding"

- They say the way to a man's heart is through his stomach. Where is the path to the chef's heart?

This is a social metaphor that has taken root well in our country. I disagree with her. And the way to my heart is through understanding.

- When did you prepare the first course?

I laid the first table for my family for the New Year. It was already at the age of 16-17. Most of the dishes were uncomplicated - Olivier, for example. But there were also zraz "Khreshchatyk" - few people know about them, but I always liked them.

At home, I was not particularly allowed to cook food. There was no such thing that I watched how my grandmother or mother cooked. As a child, I liked to eat delicious food more.

- Why didn't they admit - didn't they trust?

No, that's not the point. It's just that the family had principles that only grandmother cooks, only she is responsible for it. Naturally, I helped. Dumplings, for example, were molded by the whole family. And when my grandmother baked pies, I was allowed to knead the dough.

Cooked for Pierre Richard and De-Phazz

- There is an opinion that chefs do not cook at home. How are you?

I love what I do. Therefore, it doesn't matter where I am - on a project, in a restaurant, at home, in nature. Of course, cooking for yourself is less fun than cooking for someone else. But I cook at home quite often. And it is at home that I like to experiment with tastes.

- And you cook borscht?

It happens. But I bake borscht. The primordially Ukrainian technique of cooking borscht is in the oven, in ceramic dishes. True, I don't have a wood-burning stove at home. Therefore, I bake in a ceramic pot in a conventional oven.

- I wonder if you eat at fast foods?

We are all human (laughs). But there is a difference between what and where to eat. Street food is much better though. Look at the same shawarma stalls. If before there was a greasy guy standing there, now the shawarma sellers are wearing gloves, they don't take food with their hands. It is clear that the products there are of low quality, but they are not badly cooked.

- For which of the celebrities did you cook?

For the pianist Keiko Matsui, Pierre Richard, the De-Phazz band ... I was completely responsible for their food during the tour and stay in Kiev. Cesaria Evora is a separate topic altogether. I admired her work. And I happened to feed her twice. Once in Kiev, the second - in Odessa.

"I have a lady"

- You are a very well-groomed and stylish person. Do you consider yourself a metrosexual?

Rather yes than no. Based on this question, a metrosexual is a person who looks after himself more than he should. And a normal man is one whose nails are not trimmed, hands are cracked, fingers are coarse ... And if a man does not have all this, then he is already a metrosexual.

I go to salons, get my hair cut, shave, I have a beautician. All this is needed to recover from filming. You need to watch yourself. It's just self-love.

- Do you have a sweetheart?

Yes, I have a lady with whom we spend time together.

- She is not jealous of you fans?

No. She understands the specifics of my work.

ABOUT DAUGHTER

- Your daughter Eleanor is 8. Does she cook?

Elya is getting ready. I don't think she wants to cook professionally. Sometimes it works with the dough, sometimes it bakes something with me, sometimes it helps. For her, it's more of a game of food.

- What is your daughter fond of?

Learns several languages. Dances, sings, paints. Perhaps drawing is her favorite.

- Are you a strict dad?

No. I'll tell you, explain, try to interest. Such a kind teacher who gives the child the opportunity to make his own decisions.

FROM THE DOSSIER "KP"

Dmitry Gorovenko is a culinary specialist with 19 years of experience, working with French, Italian, Mediterranean and Pan-Asian cuisines. She is the developer of many well-known Ukrainian and foreign restaurant projects.

RECIPE

Photo: Flickr via Papatia USA

Easter cupcake

This cupcake is the main dish for every big holiday in the family of Dmitry Horovenko. Dmitry's grandmother cooked it not only for Easter, but for all traditional feasts and called it "Precocious Cupcake".

Ingredients: 1 glass of milk, 2 eggs, 1.5 glasses of sugar, 1 glass of thick jam (cherry jam is the most delicious, according to Dima), a pinch of salt, 1 tsp. without a slide of cinnamon, 1 tsp. soda, a couple of glasses of flour.

Cooking: mix all the ingredients. Depending on the quality of the flour, you may need a different amount of it. As a result, the dough should have the consistency of thick sour cream. Pour the dough into a mold and bake at 180 degrees for 30-40 minutes. Check readiness with a wooden skewer.

For a sparkling sense of humor, powerful energy and, above all, for sincerity. And now the charismatic judge quite frankly spoke not only about the news and behind the scenes of season 8, but also about his personal one. How does Dmitry manage to be successful in all areas of life? How does he spend his leisure time with his daughter? And why did he decide to end the relationship with his girlfriend? Read in an exclusive interview with stb.ua.

Already in the midst of shooting the 8th season of "Masterchef", and soon the premiere release. Did you manage to rest between the seasons? How did you recuperate and get inspired?

As always, right after the end of the season, I went to Georgia. It was at this time that my daughter had her birthday, so I am always there in May. And then, in June, when we had a weekend between filming season 8, I traveled around Italy, was in five cities and, in fact, was inspired there.

Tell us about the new season of Masterchef? How are you planning to impress the audience?

There will be even more cooking in the new season! We also decided that this year we will load the participants even more. After all, this is already the 8th season of "Masterchef", and over so much time Ukraine has become more aware of both the project and what we are preparing. That is why we strive to give people a lot of cooking.

Which season do you like best: children, teens or adults?

It was interesting to work with children, but emotionally it was difficult. It was also my debut as a judge on a cooking show. And now I am associated in society as a judge directly for the children's "Masterchef". I even have the majority of Instagram followers are children between the ages of 10 and 15.

Did you manage to establish friendly relations with any of the participants? Perhaps you continue to communicate after filming?

I communicate with the winner of the 7th season "Masterchef". In season 8, I also communicate with another participant, he visited my institution several times. I am impressed by his lifestyle, he is a very interesting person, interesting for his independence, freedom from any everyday moments.

Remember some funny moments from the filming of the 8th season of "Masterchef". What interesting things happened on the set?

There was one funny situation at an exit competition, when we had to go to the participants on bicycles. And when everyone was already standing still, my chain fell off, because the bike was big. So what, I had to slide my feet on the asphalt to get to the participants.

And on the same day she got off the bike and stood with her back to the cameras. She did not immediately understand where to turn. And it was very funny: we turned in one direction, and Tanya - in the opposite direction. I did not orientate myself a little on the terrain.

How do you manage to combine the work of a restaurateur and a judge "Masterchef"? How to stay successful in multiple ways?

Well, it seems to me that success is fairly predicted by partnerships with other people. Of course, if I did not have partners, then everything would be different. By the way, with them I will participate in one of the competitions on the project. We invite either partners or close people to the competition, where participants will impress us with their skills.

How does a culinary specialist manage to be in such good shape?

In fact, I don't go to the gym, it doesn't appeal to me. But I study at home in the morning, try to move a lot and keep track of what and how much I eat.

Do you cook for yourself? And what kind of cuisine do you prefer?

I do not cook for myself due to lack of time and, in fact, desire. Why cook for yourself? You need to cook for people who can enjoy your work. As for the cuisine, I like Asian, otherwise my establishment would have been different.

Dmitry Horovenko with his daughter Elea, ex-wife and her husband (Photo from the personal archive of Dmitry Horovenko)

Tell us about your daughter El, whom you call nothing less than a little princess. Does she have a passion for cooking, following your example?

Yes, she is a little fond of cooking, but for now this is for her as an opportunity to switch from one, say, game to another. She willingly participates in this, she can sculpt some little things from the dough. She loves making pizza and pasta with her mom. Once we cooked tiramisu with her. She enjoys playing this game!

How often do you manage to see and communicate with Elya, because she lives far away, in Georgia?

We communicate quite often. Now it is not that difficult because there are many ways to communicate, social networks and so on. Eli has a phone, she writes to me, sends me a photo. Personally, I visit them in the spring, but stay for a long time, about a month. Last year, for example, I was there for two and a half months. As soon as I have the opportunity, I try to spend time with my daughter.