Currently, I hold the position of brand-chef at Tsiskvili Group, a renowned restaurant chain that has demonstrated exceptional success within the region of Georgia. The way that culminated in my current professional appointment was difficult, interesting and full of challenges.
I commenced my employment as a dishwashing personnel and subsequently transitioned into the role of cook assistant during the night shifts, before being promoted to the position of cook. I adhered to the hierarchical structure of the hotel and progressed through approximately 20 positions. I am pleased to have discovered an occupation that appeases my passions and provides me with immense satisfaction.
The art and science of preparing and consuming food, commonly known as gastronomy, along with the related discipline of culinary arts, have played an indelible role in shaping my entire life.
The level of competitiveness in this particular domain is remarkably elevated, particularly in recent times, whereby great efforts have been made in advancing this sector. There is a continual need to introduce novel products or services to the market, as the potential for innovation is boundless, yielding a captivating prospect.
I manage a traditional Georgian restaurant, on the one hand, and Theater, on the other hand, where we create European dishes with distinctively innovative adaptations. Presently, my primary challenge is Theater kitchen, which introduces a unique culinary concept that incorporates the artistic element of performance into gastronomy. Every plate presents more than just cooked cuisine. It aligns with the idea of the program and integrates into it.
Every dish is not only a mere a cooked food, but rather a thoughtfully prepared culinary creation. It aligns perfectly with the theme of the Show and integrates into it. As such, for the purpose of planned performance, it is imperative that a substantial team of culinary professionals be assembled, and my active involvement in the process is pursued until its completion. The inclusion of a starter, main course, and dessert within an event serves to imbue the occasion with a distinct character, style, and genre.
The confluence of traditional and innovative elements constitutes an interesting and exciting process.
The present recipe of “Salmon Kisi” has been selected from the Theater menu. In this article, I will share detailed instructions regarding the preparation of this dish- brand-chef Aleks Natadze.