Association of cooks of Uzbekistan

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Full name: 
Mr Graham John Edward
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How many years have you working in the culinary business?

  • For more than 46 years I have been working in the field of confectionery and culinary arts. I, like many other cooks, and confectioners, began its activities with washing dishes, cleaning vegetables and fruits and performing various secondary jobs.

What needs to be paid more attention, to become a good confectioner: theory or practice?

  • To become a master of your craft - a confectioner or a cook - you need observation, study of theory and, of course, practice. Only from a person who observes the work of more experienced specialists and corrects his work on the advice of mentors, one can expect some success.

What kinds of confectionery products do Europeans prefer?

  • I want to emphasize that Europeans prefer dishes and confectionery in small quantities. In Uzbekistan, I witnessed the fact that full plates of dishes are preferred here. We, on the contrary, are in demand small portions in several stages of filing. In Europe, the most popular dessert is bitter chocolate and its products.

Are there any innovations in the preparation of confectionery?

  • At present, the catering industry is booming, and in the confectionery arts there are also many innovations that deserve attention. You can not talk about the huge amount of modern professional equipmen, which are indispensable helpers of a modern confectioner or cook. At present, machines for the preparation of syrups and jellies have come into fashion, which makes work much easier and saves time. A real innovation in the field of cooking can be considered molecular cooking, when the chef works both in the laboratory, creating new tastes by splitting the products into molecules.

What are the three basic qualities needed for a confectioner?

  • The first is the aspiration and desire;
  • The second is excellent taste receptors and giftedness;
  • The third is the constant desire to learn.

How long do you think it takes to prepare confectioners?

  • I think that there is no specific time limit. I work as a confectioner for 46 years and do not consider myself a first-class specialist, I always learn something, and I always discover something new. The confectioner and the cook must learn and work on themselves constantly.

What did you like about this direction in Uzbekistan?

  • In your republic, which is dynamically developing, I was greatly surprised by the working conditions and skills of local cooks. I was especially impressed by the activity of the Association of Cooks of Uzbekistan, since the work is organized in European countries, and the Association is a participant in international culinary championships and congresses, this radically changed my idea.

What are the disadvantages?

  • Disadvantages? In my opinion, this is the equipping of public catering establishments with equipment. Many more processes are performed manually, although today there is a huge selection of assistant inventory and equipment.

What can you recommend to improve the quality of training?

  • The association chose the right way: along with the classes it provides and organizes participation in local and international experts, which helps fruitfully develop the sphere of cookery and confectionery. And I can recommend using the experience of the English schools "Cooker", "Tocado", french "Paul Bocuse", which are considered the most advanced in matters of professional training. The use of their experience will undoubtedly yield good results.

Explore for you the school of cooks

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