The speaker is Konstantin Ivlev, a founder of a group, who is talking about his experiences and perspectives on cooking and the restaurant industry. He shares his personal story of falling in love with cooking after serving in the army and how it has become a passion for him. He also talks about his approach to cooking, emphasizing the importance of creativity, experimentation, and using high-quality ingredients.
Ivlev mentions that he has a high respect for guests and their preferences, and he is willing to redo dishes if they don't meet their expectations. He also talks about the popularity of certain concepts, such as beer and Mediterranean cuisine, and how they have become popular in Russia.
He also discusses the concept of molecular gastronomy and how it has become a trend in fine dining. He shares his own experiences with experimenting with new techniques and ingredients and how it has helped him to create unique dishes.
Ivlev also talks about the challenges of running a restaurant, including finding qualified staff and dealing with the bureaucracy of the industry. He mentions that the Russian restaurant industry has not yet recovered from the economic crisis of the 1990s and that there is a lack of qualified professionals in the field.
He also shares his thoughts on the current generation of young people, who he believes are not interested in studying and working hard to achieve their goals. He thinks that this generation is more interested in instant gratification and fame, rather than putting in the effort to develop their skills and expertise.
Overall, the speaker provides a candid and insightful look into the world of cooking and the restaurant industry, sharing his own experiences, perspectives, and challenges.
Here are the key facts extracted from the text:
1. The speaker, Konstantin Ivlev, is a founder of a restaurant group.
2. He didn't like cooking until he was 18, but after the army, he fell in love with it.
3. He thinks cooking is like sex, as it can inspire and lead to romance.
4. He has a wife who is a good cook, but he doesn't like her pancakes.
5. He has a high standard for his restaurants and will redo dishes if guests don't like them.
6. He doesn't have sardines in his cafe because he thinks they are not good quality.
7. He has a concept for his restaurants that includes a Mediterranean theme.
8. He thinks beer is a more democratic drink than wine.
9. In Germany, there is a restaurant with a chef who has several Michelin stars and a philosophy that people only taste the first few spoons of food.
10. The speaker thinks that molecular gastronomy is a interesting concept, but it's not for everyone.
11. He thinks that Russia needs to develop its own culinary identity and traditions.
12. He believes that practice is more important than theory in the culinary profession.
13. He thinks that the current generation of young people in Russia is not interested in studying or working hard.
14. He wants to create a culinary school that teaches modern cooking techniques and provides hands-on experience.
15. He thinks that being a chef is a profession with a high ceiling for advancement and creativity.
Note: I've tried to extract only factual information and avoided including opinions or subjective statements.