Olga studied vegetarian recipes at the Thai monastery Wat Kati Karon, and Nordic cuisine at the Olo in Helsinki that has a Michelin star. “Ich bin Koch in der fünften Generation und habe die russische Kochkunst im Blut. Rezept von Vladimir Mukhin, Restaurant White Rabbit, Moskau: Jakobsmuschel, grüne Tomaten, Himbeere Russian chef who searches old history books for authentic Russian food to recreate into modern recipes. Vladimir Mukhin – known Russian chef, winner and prize-winner of various international culinary competitions. White Rabbit Restaurant, Moscow - Best Russian Cuisine ever! Vladimir Mukhin proklamiert, dass Borschtsch durch seine Adern rinnt, was in Anbetracht seiner Liebe zu den Produkten Russlands für bare Münze genommen werden kann. Vladimir Mukhin vertritt die New Russian Cuisine. Der 33-Jährige gilt als führender Vertreter der New Russian Cuisine. Directed by Brian McGinn. Mit seinen aufsehenerregenden Kreationen hat er bereits in jungen Jahren Kultstatus erreicht. Today in his care - the only Russian mushroom restaurant Mushrooms. An expert in cooking meat, who knows everything about this product: how to choose, how to ripen, how to cook. Vladimir Mukhin, Russian chef of White Rabbit, the Moscow restaurant that has taken the gastronomic world by storm over the past years is on a mission to make Russian tastes known globally. Alexey is koryo-saram - an ethnic Korean, born in Kazakhstan, began his professional career as a student of the Japanese chef. The youngest star in Russia’s gastronomic firmament is Vladimir Mukhin – the head chef of Moscow’s White Rabbit has made it onto the list of the World’s 50 Best Restaurants with his radically regional cuisine. Mukhins kulinarische Performances machen vertraut mit dem typischen Geschmack ursprünglicher und unbekannter Produkte seines Landes. He was born in a family of chefs and, conti… In 2012 he won the Silver Triangle contest, becoming the Best Young Chief, and six months later he entered the final of the prestigious international competition S.Pellegrino Cooking Cup 2012. Very fierce and ambitious chef who wants to be the best in the world. Vladimir Mukhin: Ich versuche, jede Woche für etwa drei Tage an die verschiedensten Orte in Russland zu reisen, um dort Geschichten wiederzuentdecken. Russian chef Vladimir Mukhin has one foot in the future and one in the past, but he’s standing tall. Chef’s Secret: Vladimir Mukhin – The White Rabbit, Moscow At the top floor of the Smolenskaya building in Moscow’s historical centre we find The White Rabbit restaurant. Der 33-Jährige gilt als führender Vertreter der New Russian Cuisine. He aims to honor those … Chef de Cuisine Vladimir Mukhin: Aktueller Lebenslauf, News sowie weitere Informationen zu Kritik und Öffnungszeiten zum Restaurant "White Rabbit" in Moskau. Vladimir Mukhin, chief of White Rabbit restaurant which recently took its well deserved place on the list of 100 best restaurants in the world, disarmed us with his smile, sincerity, cooking talent and his favorite term for a taste – “cosmic!”. He takes traditional Russian cooking and gives it an experimental edge, earning White Rabbit a place on the World’s 50 Best Restaurants list for three consecutive years. Author's restaurant by Vladimir Mukhin, located in Sochi, with dishes made from local ingredients. Owners are exploring methods of cooking products that have no analogues: urination, languishing in a Russian oven, fermentation. In 2016, together with Vladimir Mukhin, he opened the White Rabbit Lab, where he headed the creative department. Mit zwölf fing er an, unter seinem Vater in der Küche zu schuften. 18. Vladimir Mukhin is one of the most interesting figures of international fine dining. Vladimir was born in the city of Essentuki of Stavropol territory. Das White Rabbit in Moskau ist das erste russische Restaurant, das auf Anhieb in die Top 25 der „World’s Best Restaurants“-Liste gewählt wurde. Alexey Kogay The chef of the Asian direction of the restaurants “ Vokrug Sveta” and “Sakhalin”. Vladimir Mukhin (born March 15 1983) is a Russian chef, chef for the White Rabbit restaurant, head chef of the White Rabbit Family restaurant group. Eröffnete später hier und da ein paar Restaurants, … Respect for traditions and interest in new culinary technologies allowed Vladimir to become one of the leaders of Russian chefs of the "new wave". Respect for traditions and interest in new culinary technologies allowed Vladimir to become one of the leaders of Russian chefs of the "new wave". Im Gespräch mit KARRIERE verrät er, wieso er neue Wege geht. During the work of chief Artem Losev traveled virtually the whole country: from Kaliningrad to Vladivostok, from Yekaterinburg to Sochi. He started his career 12 years old in the kitchen of a restaurant, where his father worked as a Chef. - Duration: 3:10. Mukhin kreiert es anstelle mit Rindfleisch neu mit der in Europa bis anhin unbekannten, geschmacklich überraschend intensiven Rapa-Wellhornschnecke aus dem Schwarzen Meer, serviert mit gebackenen Pastinaken und Krustenchips vom Hängebauchschwein. Und das verdankt es Vladimir Mukhin, dem 33-jährigen Koch, der als führender Vertreter der New Russian Cuisine gilt und mit seinen Kreationen mit dem typischen Geschmack ursprünglicher und unbekannter Produkte seines Landes vertraut macht. https://www.elitetraveler.com/.../vladimir-mukhin-russian-cuisine Chef Vladimir Mukhin, who heads the famous White Rabbit restaurant in Moscow, descends from more than five generations of chefs. Mukhin ist die fünfte Generation einer Köchedynastie. He entered the cohort of the world's best chefs and today represents Russian cuisine at the world's major gastronomic congresses. Ein Verdienst des jungen Küchenchefs Vladimir Mukhin. That is why he cooks every dish in a way that allows him to to share positive creative energy with his guests. The first Russian chef, whose restaurant is included in the international rating The World's 50 Best Restaurants for two years in a row: №13 in 2019, №15 in 2018, №23 in 2017, №18 in 2016. Vladimir is a cook in the 5th generation. „In meinen Adern fließt Borschtsch“, sagt Vladimir Mukhin mit einem Augenzwinkern in Anlehnung an seine Wurzeln und das russische Nationalgericht. Gewinner “Experiments with Russian Cuisine” 2014 (Time Out Magazine), Vizemeister S.Pellegrino Cooking Cup 2013, Bester Junger Russischer Koch 2013 (Silver Triangle). Im gesamten Oktober kann man dort das Menü aus seinem Moskauer Restaurant „White Rabbit“ probieren. , complemented by a fine selection of poultry, cereals ( buckwheat, barley, millet,... 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