Hey! Let me introduce myself first. My name is Tania, and I’m a chef. In all senses of the word. At first, I just had this pure talent for making delicious meals, but over time, I gained many other skills which are closely related to the culinary industry.

It all started with a classic chicken in tomato sauce, which I cooked at the age of 19 in my kitchen in Moscow. Then I started dating my husband, and he motivated me to create something new. I even dug up my Instagram page and found this photo of 6 years ago with my first cheesecake, which, incidentally, looks very appetizing!

Screen Shot 2017-06-28 at 6.24.12 PM

Then everything gradually flowed into the profession of a culinary blogger/journalist. There I learned to write, take decent pictures of food and got a lot of valuable connections.

Then there was a trip to London, where I spent four months in the kitchen of the culinary school. Every day I brought something new to my apartment, like the stubborn smell of squid, fish, tomato sauce, and my head was densely covered with lots of flour because the program was intense.

A month after the culinary school, I moved to San Francisco, where I worked in several restaurants as a chef. I got stuck in the industry for whole two years and didn’t want to leave, but priorities and a tight work schedule had a substantial impact on all aspects of my life. Sometimes I came home, and I needed a pat on my back, but all I had was a bag of stale chips and a slice of pizza from the kitchen. By the way, you don’t have to say “aawww” here; I really loved my job.

Screen Shot 2017-06-28 at 5.58.19 PM

After two years of fast paced environment, I needed a rest. I took one month off and went to Italy. There. I realized that I could actually cook very well outside of frying pan and steel jungle. At the end of the day – good ingredients and skills are all that matter.

Screen Shot 2017-06-28 at 6.26.49 PM

Since then I have this knowledge about the industry, I read lots of news and have many connections that do not go anywhere. So I created this blog to move this information from my brain to online gradually.