#ARCTIC. #SIBERIA. THIS IS TAIMYR. Three chefs, currently involved in the supervision of the work catering of the ProService Taimyr company, present their dishes on a given theme, teaching the children the intricacies of the culinary art.
A series of master classes is already scheduled until the end of the year, the help of the partner – ProService Taimyr (the company organizes catering in the city’s schools and in workers’ canteens) turned out to be unprecedented and invaluable:
“The company took on a very significant part of the work: as a rule, our partners conduct one class for students. The ProService Taimyr chefs will do nine master classes: three each chef”, said Oksana Karpenko, head of the service department of the Norilsk college of industrial technologies and service.
The classes with chefs will be attended by about 80 students: from the first year ones, for whom this will be a kind of introduction to the specialty, to graduates, who will soon have to decide on their future place of work.
Anton Pisarenko, ProService Taimyr’s deputy director, notes that employment is one of the goals of such meetings:
“It is important for us to attract young personnel to the industry, including to the canteens of our enterprises and schools. And for the guys, this is akin to an internship and an opportunity to learn more about potential places of work and about our company in general. Since three chefs – Andrey Lobzhanidze, Andrey Damaskin and Vladislav Badiya – work on our staff, each supervising their own branch of canteens, students who come to work for them in the future will already be familiar with the management style of each of them, their requirements. Agree, this will allow them to quickly and easily integrate into the team. This is especially important for young people getting their first job in their life”.
“Each chef has his own strong point. Vladislav Badiya is a master of sauces, Andrey Lobzhanidze represents Georgian cuisine, Andrey Damaskin is the best at a turnkey restaurant dish. In the new year, we also plan to invite children to our work canteens for the so-called chef’s days so that they can see the process on the spot from the inside: a working production is not the same as a technical school laboratory. You need to see how the chef acts, how he moves. We hope that all this will interest students in their professional choice, and they will understand the value of a chef. And it lies in the fact that guests are coming to you”, says Margarita Gladkova, director of quality of food services at ProService Taimyr.
“According to the technology, the proposed dishes are not difficult for students. I will even complicate their task: while we are cooking, we write down the weight of each ingredient, the cooking method, and then the kids will have to make a process chart. Later, they will cook according to it on their own”, says chef Vladislav Badiya.
His experience includes working in hotels, restaurants, at production sites, participating in and judging culinary competitions. He admits that he always shares the secrets of his craft with young people and is ready to offer cooperation to any of the students who shows a desire and readiness for professional growth.
Such classes will continue at the technical school after the New Year, they promise at ProService. For now, students will have classes on national baking, dishes from non-fish raw materials, cooking cream soups, cooking cheese dishes and others.
Follow us on Telegram, VKontakte.
Text: Maria Sokolova, Photo: Nikolay Shchipko
