Restaurant Triton, Saint-Petersbourg
1984 : ” Repinski ” Tourist Centre
1988 : Olguino Motel-camping
1993 : Sénat Bar
1999: Grand Hotel Europe at Saint-Petersburg
2001 : 1st prize in the Art of Cookery and Service Championship
in Moscow
2003 : Triton Group of restaurants
2004 : Named ” Best Chef of Saint Petersburg ” by the magazine
Where
In the beginning…
As an ideal child, Sergey Rechkalov loved to delve into his
mother’s encyclopaedia of good housekeeping to dig out recipes
and try them out on his family…
Later, an encounter with a German chef at the ” Sénat bar ”
gave him the opportunity to discover new products, new
methods and different culinary practices.
Today, Sergey Rechkalov likes to prepare dishes for his guests
who, after devouring them with their eyes, are pleasantly surprised
by hidden flavours blended within his recipes.
Preparation for the Bocuse d’Or
He intends to apply the same methods at the Bocuse d’Or. In order to prepare
for the event under actual competition conditions, he has installed a cubicle
inside his kitchen, equipped with tables and the necessary utensils.
Here, he prepares each detail of his dishes before rehearsing the complete
recipes.
Outside the kitchen
Normally, the Russian candidate works everyday from morning to night, but he
reserves one day to spend with his children, either going with them to the cinema
or theatre.
Between us…
The candidate speaks
Russian
What his mother thinks of
his cooking:
” Like mothers all over
the world, mine thinks
that I’m the best in the
world and that I always
do my best.”
If he were a utensil,
he would be…
” a sauce boat and a
spoon, as they only
appear on the table
after everything else has
been served.”
His commis
Serguey Dolya is currently studying at the school of Food Economics and Technology at Saint Petersburg.
He also works at the Triton restaurant.
For him, the Bocuse d’Or is the biggest competition in the world. ” I’m sure that I shall see the most beautiful
creations there that I’ll never forget and which will help me for the rest of my life. “