WHAT IS YOUR FAVORITE BREAKFAST?
My favorite breakfast is a sandwich with smoked salmon, avocado, eggs Benedict, and Americano
IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?
My granny cooked me ravioli (not Italian, it’s Russian traditional vareniki) with strawberry. It’s very delicious.
WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?
I would like to learn to sail a yacht
WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?
I wanted to be a criminologist
OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?
I like to make Galette de Rua (French traditional pie)
IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?
Of course… 🙂 chicken wings with barbecue sauce
IS THERE A FOOD THAT YOU DISLIKE?
I can eat all food but I don’t like very spicy food
IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?
I don’t need the recipes, because I don’t want to repeat someone’s recipe. It’s more important for me to work with professionals. I’d love to work with Anne Sophie Pic at least for one day
WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?
It was a burger with coffee in Grand Canyon in the USA, when while watching a sunrise. The view was unbelievable, that’s while that meal was specially
WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?
I learned from French chefs: Nicolas Lambert (pastry chef For Seasons hotel St.Petersburg Russia), Maxence Barbot (pastry chef Shangri-La hotel Paris) and from Asian chefs: Wei Loon Tan (world pastry champion 2019), GARUHARU ( pastry chef and consultant from Seoul, Korea) and others. I gained a lot of knowledge and techniques from them
THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?
I have never worked in the kitchen run by women
IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?
Anything we should be done with love and passion
WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?
The negative side of COVID is that people quit cooking and changed to other spheres that are more paid during the quarantine
HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?
I kept working and the new recipe I created was a dessert that looks like a scallop with black caviar of sturgeon.
RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA Khabarovsk, Russia MAIN WINE Хабаровск WhatsApp: + 7 962 503-23-53 Address: Ulitsa Turgeneva, 68, Khabarovsk, Khabarovsk Krai, Russia, 680000 Instagram: http://www.instagram.com/annpichugina and http://www.instagram.com/main.wine/