Вы спрашиваете, рассказываю)) в Питерскую команду на #chefalarusse...

You ask, I tell)) the head of the restaurant # deli Alexander Zherebtsov whom I met at one of my courses called me to the St. Petersburg team on #chefalarusse. The task for the semifinal was known in advance, the dessert should have included: honey, lingonberries and black currants. “This is a strange task: to combine these berries,” I thought, “Well this is a contest, it must be difficult.” I decided to cook a honey cake. Through several joint tastings, the dish has acquired the final composition and form that you see in the photo. The composition was learned as follows: honey cakes, layered with yogurt cream with yogurt crisps, lingonberry cream with yogurt, blackcurrant sorbet with champagne and a subtle aroma of jasmine, champagne and jasmine jelly and ganache (small purple balls) from blackcurrant with champagne, starch with honey and walnuts. Only raw uncooked dough can be brought to the competition from billets, for the rest we had exactly 1.5 hours. Time flies inexorably, the feeling that 15 minutes have passed, and our dishes should already be served. Of course, everything goes wrong: the mini balls melt in the hands, the balls are more frozen and cracked (liquid nitrogen T -230C). But. We did it. 5 min delay and 5 servings of each dish on the table of judges. How well we performed, there was no idea, but on the “debriefing” we commented only on minor flaws, praising the taste. Announce 3rd, 2nd place .. here either pan or disappeared, and .. from 1st place we go to the finals! We ... were happy in literary language ????

It seems to me that we were preparing for the finale more than for the first stage, it seemed that we had thought through everything. Black box. In it: quail, milk, cream, Quince, goat cheese, oranges, apples. It would seem that everything is perfect. I am preparing a variation on the theme of my crown dish with quince marmalade, goat cheese cream, orange caramel, etc., enriching the taste with stored rum and aperol. Serve for 1.21 hours, it would seem - success! But .. alas, at the parsing we understand that time has played against us and in spite of the taste combinations, the prizes we can not claim. Of course, we were upset, but the emotions of the whole contest cannot be conveyed! Adrenaline and excitement say that we will definitely go again! The coolest thing was to test your knowledge and skills, evaluate their competitiveness. Here I really want to thank my "school of confectionery life" and chef Maria Selyanina for giving such a strong base and bringing to this world!