From the 31st of January to the 4th of February, the IKRA gastronomy festival in Russia took place and, although it was only its second edition, it is already clear that it is set to become one of the obligatory global events for chefs who want to experience Russian gastronomy.
Great chefs from the Eurasian state and all over the world came together in the city of Sochi, specifically in the Rosa Khutor Alpine Resort, 580m above sea level and built for the 2014 Winter Olympics. Over five days, the chefs shared dishes, master classes, presentations, tips, knowledge and, naturally, skiing.
Some of the names from the international scene who attended the festival were Alex Atala (DOM), Albert Adria (Tickets), Virgilio Martinez (Central) and Gaggan Anand (Gaggan). The hosts were Russian chefs of great prestige as Alexander Rappoport (Rappoport Restaurants), Boris Zarkov (founder of the White Rabbit Family group and co-founder of IKRA), Arkady Novikov (Novikov Group), Aram Mnatsakanov (Probka Group) and Ilya Tutenkov (Severyane).
One of the subjects of one of the round tables was how to start to work in the business and how to be successful. The conversation between Arkady Novikov and Boris Zarkov was interesting as both chefs have been linked to the McDonald’s chain at some point in their careers; indeed, Zarkov owned a franchise and Novikov was turned down for a job there. These testimonials make it clear that success comes in its own time and that working hard helps to ensure it.
Another subject covered was how to make the lives of professional chefs more sustainable. In this respect, Gaggan Anand announced that the next restaurant he will open in 2021 will open three days a week to thus make both the business and the morale, physical condition and performance of the workers viable.