Denis Brue Biography

My father and grandfather are military, great -grandfather - Cossack, everyone was connected with the military service. I romanticize, but a passion for cold weapons is spelled out in my genes. Mine is a chef knife. I still served in the army so as not to disappoint my father, and upon returning he said: "Walking not time, I found you three options for earnings." I had to choose from the work of Merchandizer in the store that in the nineties it was popular, the assistant car and seller of the chicken grill near the metro.

I chose the last. This did not cause delight, but also irritation. There was enough money only for travel, cigarettes and a modest lunch, but I was imbued in my own way. The constant contact with people was pleased. Then he entered the institute for an economist, while studying, experimenting with work. There were even plans to go to the bank-after all, prestige, prospect.

But everything that I tried to earn was connected with food: a ice cream factory, a bakery plant, where I was engaged in packaging and product design, and breathtakingly breathed this bread. The same "pizza - one cannot but be seduced." There were many directions in the pizzeria - hot and cold workshops, modeling, making pizza, pastes, baking. I went through everything.

Most of all, the work of the chefs of the hot workshop was valued. I thought, why not go to the restaurant? Well, went. While studying, he began to look for pleasure from food - when you do not just eat, but look for your hedonism in this, you go to bold experiments and enjoy the creative process. Saturation no longer gave satisfaction, creativity - yes. I got carried away, began to study the art of gastronomy.

The main source of knowledge was then the Gastrona magazine. It so happened that at first I read it to them, and then worked in it for two years: I prepared dishes in the kitchen that were shot for him. Having examined the work of the first food photographs, I realized that I was making art with them, and bought my camera. So I became a UNIVERSAL cook-he wrote recipes himself, cooked, filmed himself, he himself retouched, and turned himself.

He worked for different magazines and even designed entire books for the Eksmo publishing house. Nikon, by the way, remained my companion. Everything that appears on my Instagram, I cook and shoot myself. It was in my life and television, he worked both in the frame and behind him. This work had its own buzz - recognition, money then did not have YouTube - but it did not become my story.

The career went uphill, but I got further from the kitchen. He prepared not what I want, did not experiment as before. Then he joined the team of art space and the first Chefs Table “Kitchen in Details”. Our goal was to expand the area of ​​kitchen design from interior items and serving until the plate is directly designed. Then there was a cook Ragout school, where I was a director and teacher.

Gastronomy by that time was no longer the incomprehensible “something” of the nineties. People developed taste, style, but there was little information for gastronomic growth and where to look for it, there was no clear idea. And the Ragout gradually became such a platform, combining five formats in one: the culinary school, shop, bar, restaurant, banquet space itself.

After school, it was possible to go to practice in a restaurant and understand for sure whether yours or not. Someone left, and someone made the profession of a chef a matter of life. As a result, in 10-15 years I tried myself in different areas close to food, but I was always drawn to a restaurant cuisine. For three years I went to the Rodina spa in Sochi, headed the restaurants of the hotel.

This time helped me concentrate. I structured my knowledge, began to develop an author’s style, learned to work competently and manage the team. I eradicated a totalitarian approach in myself - I will never scream at a person.

This will not enhance the effectiveness, but the result can easily worsen. Sometimes it is easier to gently disperse than to keep people in fear and crush authority. The cook conveys his emotion to the dish, and this emotion should be love, not hatred. The work of the cook is complex, stressful, against the background of a frantic pace, you need to be prepared for this. The team and I went to Georgia to learn the Caucasian cuisine, went on tour, and took the chefs on joint dinners.

On one of them, 13 chefs were cooked in my kitchen at once! In the "Motherland" I got used to the farmer's product - from my own gardens and from gardens. From the main "heroes" of the restaurant I will highlight the crab opilio. In my opinion, the most underestimated look, spicy, with individual sweetness. We completely updated the menu, in price policy we turned to democracy, restarted the cheese man in Barvikha, and began to make their own bread.

It will be four species, not counting the baguits, Brioshi and future new products. What is food from a coarse? Let me try to describe. I always sought to make the function of food not only saturation, but also to gain pleasure. A certain life hedonism. I love symbiosis incompatible. For example, I always respected street food and calmly see it in the menu of a high-level restaurant.

In general, we do not impose specific dishes and combinations.If a person came for a crab, we will help, tell, provide samples. If he just came for, say, summer wyb, sit on the veranda among hydrangeas, drink wine - we will tell you the most successful accompaniment. I am not only a cook, but also a businessman. I can make just tasty recognizable, and the institution is profitable.

The restaurant always has something to do. The gears are spinning here constantly. You can become the hero of the heading “Why should you know me” by sending a letter with your story on Ab Moskvichmag.