Food Malakhov biography

Sergey Malakhovsky Sergey Malakhovsky Sergey Malakhovsky - chief, TV presenter and exposure to burger hipsters recently closed the Rybra House in St. Petersburg and went with the “rib” franchise throughout Russia. You closed the restaurant in St. Petersburg, making federal history. Tell me where it started? There were no products, import substitution began. Then I had a “sofa” restaurant, in which there were many denominations in the kitchen: pizza, sushi, “Europe”.

At my intersection, 16 objects opened, we traded the same, well, really. For a whole year I went and tried to understand: whether to leave the intersection, close or change to another name. I have nurtured this project from a year, after studying in the USA. I realized that I won. I abstracted from everything that people around are trading, went on a meat theme and all the knowledge gained in Italy, Norway and the USA attached to the menu.

Beef, pork ribs and frying small pistols of a fat lamb began to ache. There were ribs in each check. I made an inexpensive lunch. You can even torment them with a su-a-good technology, but the result will turn out to be good if you have a marble source, the beef of the rib has arrived prime-quality, straight visor. If you have a good grid, here God himself ordered to play in Su-Vid.

But if the quality runs from the selector to the prime, it is better to bring everything to one denominator with baking below degrees. There is no boil, fat changes the formula, it becomes useful-active-vibrant, if I am not difficult to put it. Beef and pork ribs I began to simulate using this technology. And I realized that the human factor in the kitchen began to decrease - my ribs began to prepare convects at night.

When the ribs are ready, we raise the temperature and glaze them, it is close to the principle of the American barbecue. Imagine, I had a motto at the opening: “Caution, our ribs are addictive in heavy forms”, it was on the cover of the menu, on the walls. But in six months I heard from the guests, from friends, in the reviews: we went to the Rybra, there the meat burns my lips.

Or: teeth are not needed to relieve meat from the bone. Then I realized that nevertheless our ideology is “hooks with my lips”. I chopped the ruble and went to the United States to study Pastens. I rented a car and drove 21 states. Not only I drove into the Pastensny, I also wanted to understand the perfect burger cutlet. The Americans, of course, are the gods in this.

Whoever puts the sour apple in a cutlet, some figures, some anchovies, who is caramelized bacon. And each patent his cutlet. I drove in more than 30 craft burgeric, not network ... But this is a separate story, I had the main idea-to learn how to do Passters. The bastard is planted in a light bushings for up to 10 days. Then we cook, bake, reduce the temperature, carefully coolate, and this inflorescence turns into an amazing ham that you can eat with a spoon.

It will not work to professionally find it with a gear, as they do on meat processing plants. You tear, break the fiber, there will be no texture. And the processes still, I think, have not learned to accelerate. The brisket is generally complicated meat, housewives practically do not buy it, usually it goes on industrial processing. And after America, I, inspired, invented my Tuzluk delicious, where I put spices and nitritic salt so that the meat remained red as a medium.

Well, he ruined the products of twenty thousand. At some point, it turned out, and to the ideology “Riber” was screwed with Passters. He began to put in salads in salads, twist the shawarm, make burgers, just a beautiful piece of the brisket, already finished, grill. In the menu, I prescribed that for rubles you get a large good piece of meat. I had only ribs in my check used to, and now 50 for someone loves by Pasrases, someone ribs.

Everything went well. What is the revenue, for example? If everything is folded, places. So I paid a rental on this address with the summer Vernada, which was even slightly higher than the market. Seriously, I monitored who pays how much. And when I could not get to me on any day of the week, the lessor had the feeling that I was earned a lot. We had 3.6 million. The breaking point is 2 million thousand, 2 million.

We were very reduced by electricity-I turned off the pizza. Father, I became a happy person. Why did I feed this stove with electricity at all I do not understand. You pay a month from 90 to thousand. When you turn off the stove, you start to pay 47 thousand and think: wait, I traded a golden pizza. In general, I began to have a dialogue with twisting hands.

I say: gentlemen, look, I made a cosmetics to you, I put a Shumka, I still need to cure the sewer to you, you will be canal, I will leave. It is clear that they have thoughts, like ordinary people: the child can be paid for training, the living conditions are improved with a fly, and the car, by the way, has been a lot. It turns out that there was no long -term contract?

When I twisted the sign from the “sofa” to the “ribs”, I signed a fresh three -year agreement. In a bad mood, everything is from my hands, I can’t work when this happens. I have a partner, Mikhail Kashin.We are different with him: I am very impulsive, and he has coldness of decisions, he reassures me for 10 years. I say: Mish, we have a successful project: a sign, a brand, meat, and then the future.

Now these burgers are watered from the watering can, someone will sour, and we will catch the hype, because we have technology. I also screwed the chips in the "Rybra". I made five sauces with which there is a tarpaulin boots: there is an awesome barbecue, smoked mustard, cucumber of cucumber, adjika and garlic. People steal these sauces from the tables, which means that they are tasty, they can be eaten through their nose.

Then I became a schizophrenic by forty -two - I took care of the cabbage in the "ribs". Now I will tell you something that when you visit meat places, you will start with cabbage. Look: in 90 percent of the burger, Pasteral in Russia, the cabbage is cut with the rear foot. As if there is a drunk there and really does not try. The cabbage should be chopped on a slice machine for a quarter of a millimeter, you should receive a pelvis from a head of head.

I have it multicomponent, there is carrot, and onions, and green onions, and parsley. Add chili, sugar it. Here is such a five -minute, the seasoned gives life to the dish, it acts like “Mezim”: all fatty ribs are absorbed, and there is no heaviness. This is also important when, after visiting your institution, a person does not hiccup in the car. I am a schizophrenic: I come and check in the morning what my cabbage is.

If on this day they entrusted the practitioner to cut some kind of cabbage, he did not remove the firmware or something else-it all flies into the garbage dump. I don't want to see it. The ideology "Riber" now really begins with cabbage. Cabbage, oily meat, sauces - and hello. He took a travel place on the embankment and thought that I would have enough business centers to feed lunch, and in the evening-jazz-basiterbas with ribs and Passters.

And I can't do it. People are all on cars, far from the metro, there is no boar path. I began to pull out with my popularity with master classes, birthdays, weddings. There was a single-zero space, a very beautiful loft-indastal.

Square Hall. And it seems that here you have to lower your hands and say to yourself: you lost Malakhovsky, go Buhai. Sive everyone to life, say that everything is a goat around. Thank God there are pleasant people who say: “Sergey, you have a unique ideology, you will definitely sit on this train if you are packed in a franchise box.” It's hard. ” Well, I drew a brandbook, drew an agreement, presentation, designed the site.

A separate mansion. Oleg Yuryevich Ananyev, a megacheum, came to me. He looked after me on Facebook, and then Oleg Nazarov saw him on an airplane - the grandfather of our Russian restaurant, His Holiness - and said that the Malakhovsky pleasant guy, not a bastard, not a deceiver, will do well. Oleg Ananyev called me: "Sergey, in my opinion, we are on the way."