breakfast version of Skagen with orange bread, mascarpone-vanilla yogurt with fresh berries, oat & nuts, fruit-drink.

Sauli.

who: chef of Orange 3 Restaurant.

what’s on your mind: I have been living and working now 4 months here in Moscow. I found that very interesting to be here, learning this new culture, new city, new country, brand new kitchen and beautiful restaurant Orange 3. And of course, learning to know Moscow people. At the moment biggest professional challenge in my life is that how can I find all the best and high-quality products to my kitchen. It takes some time to find them. I have to be very patient with this, it’s not possible to have everything in couple of months. They said that Moscow was not built in a day ….. So, that’s what I am thinking now, I have to believe them. And again, have to say that it is super-beautiful to see how my kitchen-crew is better every day. They are very excited and very hungry to learn new things. Here as well, I have to be very patient and persistent – but no worries, this is one of the strongest parts of me.)

what’s your favorite dish to cook at home:  I don’t like to spend many hours just to cook at home, so I keep everything as simple as possible. Fresh, very healthy salad, all these products what are now fresh, lots of vegetables, maybe some  roasted  fish or chicken. And very important always very tasty dressing  for all that. But I have to say that more interesting than cooking at home at the moment is to go out and to see as many restaurants as possible. I like to know what is hot in Moscow, what kind of restaurants here are, how is the food quality etc. Now in 4 months I have been eating out in 30 different restaurants and tried their dishes. Your turn to try mine.

location: Moscow, Orange 3.

Sauli

cottage cheese pancakes, croissant, cheese plate and some berries.

Salvatore.

who: chef at Osteria della Piazza Bianca in Moscow.

what’s on your mind: for me the most important aspect of my work is first of all the respect of all ingredients used in kitchen and its freshness, to cook them in a simple way in order to mantain their taste and not alterate it, to use quality food, and also to built a team on which you can always rely where harmony is on the base. Working in kitchen should not be considered as a difficult work but it should be seen as a creative moment… for me being a chef can be compared to an orchestra conductor, where everybody perform indipendent and dependent in an easy flow. It’s the team that arranges simphony and the music is listened by guest, everything has to be on the right place, from the preparation, to the presentation of the dish to the taste… and a part of this a smile and positive attitude make the difference!

what’s your favorite dish to cook at home and what’s your favorite when it comes to work: my favorite dishes at home are simple: «risotto ai funghi» or «spaghetti al pomodoro fresco with fresh basil» or some light salads. Some days I do love upon request of my wife, to prepare for her «pancakes»! When at work I am very happy when a guest request me to prepare for him something special… I do like cooking fresh fish for our guests, like seabass, prawns, lobster, in sicilian way with typical traditional flavours using in particular Extra Virgin Olive Oil from Sicily.

location: Moscow, Osteria della Piazza Bianca.

Salvatore

chia pudding and pineapple-banana-spirulina juice.

Ricardo.

who: chef at Fresh and owner of a beach restaurant in Mexico.

what’s on your mind: I think and wish every day to be Abel to take part of a project that the main thing is not just about how to look good and sexy. To really show the people the real matrix in which we are living on this days, and make them wake up. To be able to share my knowledge showing them that we really are what we eat. To show another healthy alternative of fiddling which will change their mood, physic and life, making them more positive. Creating a collective evolution of love towards the Mother Nature and the human’s beings.

what do you like to cook the most and what’s the best thing about working in Moscow:  I’m very into the super food. I am experimenting all kind of combinations like guacamole with spirulina and different sprouts that my girl grows at home every day. If it’s just about me, I like to cook simple things like salads, noodles or any fresh product that we have on the fridge. Some wine and just relax and enjoy with some nice ambient music.
For sure is that after one year and a half in Moscow I now much better the culture and the city, I can understand the mood and temperament of the Russian people. I can say that it has been the best experience of my life and I’m very grateful to all the people who made this possible.

location: Moscow, Fresh.

Rich

 

frittata with parma, oatmeal with granola and fresh orange juice.

Isaac.

who: someone in between of chef, manager, restaurant owner and businessman.

what’s on your mind: my mind is like a ping pong table. i think about everything at the same time. and also when i’m gonna get some sleep.

what’s your favorite food: food that my mom cooks when i come to New York. very homy and very spanish influenced.

location: Moscow, Montalto.