Yesterday, the regional pastry championship kicked off at the Sibexpocentre. Held under the auspices of the Baikal Gastronomic Forum "Taste of Travel!", the event brought together the region's finest culinary professionals.
Our chef de cuisine, Denis Samulenkov, a member of the National Guild of Chefs and a graduate of leading global culinary schools, won the first day of the competition among restaurant representatives. He presented a unique dessert, "Six Textures of Baikal Honeysuckle 'Blue Bird'," to the experts. His work was highly praised for its complexity and deep understanding of Siberian gastronomic identity.
"With successful experience participating in major international competitions, including the World Chocolate Masters (an international competition for chocolatiers and pastry chefs), I saw my goal not in winning, but rather in using the opportunity to demonstrate the full potential of our profession to young talent. "By my example, I want to inspire them to continually develop – in refining their technique, in finding their signature style, in the art of presentation. Because it's the details that add up to a magnificent result, which leads to success," commented Denis Samulenkov.
The championship was judged by renowned industry experts: Andrey Zuyev, a member of the National Association of Chefs of Russia, and Vladimir Ostrovsky, head chef of the Russian National Olympic Team.
This victory marks the second for the Partizan restaurant team in the regional competition. As a reminder, on June 29, the team of Chef Nikita Poletayev and Brand Chef Alexander Voronin won the "Baikal Unites" championship and will represent the region at the Chef a la Russe culinary championship.
Partizan restaurant continues to prove that Siberian cuisine is a synthesis of deep traditions and high culinary art, capable of surprising and winning recognition at the highest level.
Our chef de cuisine, Denis Samulenkov, a member of the National Guild of Chefs and a graduate of leading global culinary schools, won the first day of the competition among restaurant representatives. He presented a unique dessert, "Six Textures of Baikal Honeysuckle 'Blue Bird'," to the experts. His work was highly praised for its complexity and deep understanding of Siberian gastronomic identity.
"With successful experience participating in major international competitions, including the World Chocolate Masters (an international competition for chocolatiers and pastry chefs), I saw my goal not in winning, but rather in using the opportunity to demonstrate the full potential of our profession to young talent. "By my example, I want to inspire them to continually develop – in refining their technique, in finding their signature style, in the art of presentation. Because it's the details that add up to a magnificent result, which leads to success," commented Denis Samulenkov.
The championship was judged by renowned industry experts: Andrey Zuyev, a member of the National Association of Chefs of Russia, and Vladimir Ostrovsky, head chef of the Russian National Olympic Team.
This victory marks the second for the Partizan restaurant team in the regional competition. As a reminder, on June 29, the team of Chef Nikita Poletayev and Brand Chef Alexander Voronin won the "Baikal Unites" championship and will represent the region at the Chef a la Russe culinary championship.
Partizan restaurant continues to prove that Siberian cuisine is a synthesis of deep traditions and high culinary art, capable of surprising and winning recognition at the highest level.