WHO IS A CULINARY EVENT PRODUCER
Yes, this is exactly the position I assigned myself, understanding who I am today. This role encompasses all my experience from the restaurant industry, being a head chef in culinary studios, in the event and media spheres.
A quick confession - I’ve never dreamed of being a chef. Performing day-to-day routine tasks and any work «behind the curtain» without instant feedback, seemed like a dull endeavor to me. Ever since i was a little, I dreamed of being an explorer.
Since my school days, I also loved to eat well. A school cafeteria with amazing pastries was my place of attraction. As well as any theatrical production at school. Such interests continued to develop in culinary college, where, in addition to studying the specialty of chef-technologist, I participated in all activities related to the stage or public performances.
Having received specialized culinary education, I immediately plunged into the restaurant industry. My first place of work was the Marriot Renaissance hotel, where, in the position of a cook for two years, I gained a comprehensive understanding of the processes and organization of a professional kitchen, departments, and restaurants in the hospitality industry. Sunday brunches were a particular pleasure for me, performing at the open kitchen and interacting directly with the guests.
Thus, the explorer inside me began to awaken again, craving to share with guests the secrets discovered in the kitchen, involving them in my culinary magic.
A quick confession - I’ve never dreamed of being a chef. Performing day-to-day routine tasks and any work «behind the curtain» without instant feedback, seemed like a dull endeavor to me. Ever since i was a little, I dreamed of being an explorer.
Since my school days, I also loved to eat well. A school cafeteria with amazing pastries was my place of attraction. As well as any theatrical production at school. Such interests continued to develop in culinary college, where, in addition to studying the specialty of chef-technologist, I participated in all activities related to the stage or public performances.
Having received specialized culinary education, I immediately plunged into the restaurant industry. My first place of work was the Marriot Renaissance hotel, where, in the position of a cook for two years, I gained a comprehensive understanding of the processes and organization of a professional kitchen, departments, and restaurants in the hospitality industry. Sunday brunches were a particular pleasure for me, performing at the open kitchen and interacting directly with the guests.
Thus, the explorer inside me began to awaken again, craving to share with guests the secrets discovered in the kitchen, involving them in my culinary magic.
Path of Progress
After a series of projects, my culinary path took a final turn towards the world of showmanship. As a sous chef, I entertained guests at the «Theater of Taste», adopting various culinary personas from around the globe. Then, as a freelance chef, I took part in off-site masterclasses and festivals, often hosted in unexpected venues, from the halls of the Zurab Tsereteli Museum to the Skolkovo Innovation Center.
With my hyperactivity and a perpetual desire for self-improvement, at the age of 23, I was assigned the head chef at Julia Vysotskaya's Culinary Studio, a well-deserved and inspiring recognition. It was then that I realized I had chosen the right path. Working in the studio, organizing masterclasses, crafting menus, and creating unique thematic dishes elevated my culinary journey to a new level. However, the most important aspect was the stories behind the food that I discovered and eagerly shared with the guests.
After two years in the studio I was noticed by the television channels and various media outlets. This marked the beginning of my career as a host of culinary shows. Two years later, I decided to venture out on my own, separating from Julia Vysotskaya's brand. I embarked on a unique path as a chef, TV presenter, and organizer of culinary events, venturing into the realm of creative freedom.
With my hyperactivity and a perpetual desire for self-improvement, at the age of 23, I was assigned the head chef at Julia Vysotskaya's Culinary Studio, a well-deserved and inspiring recognition. It was then that I realized I had chosen the right path. Working in the studio, organizing masterclasses, crafting menus, and creating unique thematic dishes elevated my culinary journey to a new level. However, the most important aspect was the stories behind the food that I discovered and eagerly shared with the guests.
After two years in the studio I was noticed by the television channels and various media outlets. This marked the beginning of my career as a host of culinary shows. Two years later, I decided to venture out on my own, separating from Julia Vysotskaya's brand. I embarked on a unique path as a chef, TV presenter, and organizer of culinary events, venturing into the realm of creative freedom.
I approached every incoming request as a puzzle that needed solving, and I relished taking on unique and ambitious challenges. I worked as a private chef in the Swiss Alps, spent an entire summer crafting culinary delights on the French Riviera's Saint-Jean-Cap-Ferrat peninsula, hosted a wedding in Exeter, California, and conducted a series of entertaining and educational Christmas-themed masterclasses in a medieval castle in Burgundy.
The spirit of culinary adventurism and my love for quality entertainment continue to fuel the fiery passion within me. I eagerly share these emotions with you to this day.
If you have a culinary challenge, I'm excited to take it on for you =)
Why a Chef turned Cinematographer
While hosting various culinary shows, my strong interest in videography emerged. Cameras, lenses, sound, lighting, screens, and the wonders of post-production introduced me to a whole new world I wanted to explore.
I began learning the art of cinematography with the camera at my disposal – my smartphone. Equipped with an additional microphone and mobile stabilizer, I recorded my first culinary videos, editing them right on the spot. I soon realized that my approach to capturing food was unique, and this didn't go unnoticed by the companies following me on social media. I started receiving commercial requests for video and photo recipes.
I yearned to create richer, more colorful imagery and depict the natural cooking process. This led me to invest in a professional camera and advance my skills. Through paid and free courses, books, and guides on equipment setup, directing, pre- and post-production, I explored new creative horizons, expanding my gear collection along the way.
During this journey, I produced a dozen event reports, contributed as a backstage operator to sports documentaries, filmed numerous coffee drink masterclasses, and created various family travel videos. Ninety nine percent of the content on this site is my work.
Through the camera lens, I learned to capture the stories around us and retell them through memorable videos. Everyone who enters my viewfinder becomes the main character of a show.
This realization inspired me to document people's stories, events, and projects, actively participating as their storyteller, and later vividly presenting these moments on the timeline – just as if I were plating a dish.
I began learning the art of cinematography with the camera at my disposal – my smartphone. Equipped with an additional microphone and mobile stabilizer, I recorded my first culinary videos, editing them right on the spot. I soon realized that my approach to capturing food was unique, and this didn't go unnoticed by the companies following me on social media. I started receiving commercial requests for video and photo recipes.
I yearned to create richer, more colorful imagery and depict the natural cooking process. This led me to invest in a professional camera and advance my skills. Through paid and free courses, books, and guides on equipment setup, directing, pre- and post-production, I explored new creative horizons, expanding my gear collection along the way.
During this journey, I produced a dozen event reports, contributed as a backstage operator to sports documentaries, filmed numerous coffee drink masterclasses, and created various family travel videos. Ninety nine percent of the content on this site is my work.
Through the camera lens, I learned to capture the stories around us and retell them through memorable videos. Everyone who enters my viewfinder becomes the main character of a show.
This realization inspired me to document people's stories, events, and projects, actively participating as their storyteller, and later vividly presenting these moments on the timeline – just as if I were plating a dish.
Kuznetsov S.V.
© Copyright 2022
© Copyright 2022