One of the most popular specialties: who and how to train future chefs

The secrets of the world of haute cuisine and the preparation of exquisite dishes with future chefs are shared by the master of industrial training of the Minsk State College of Culinary Elena Kazun, who was awarded the honorary title “Minskan of the Year” in the field of education in 2026. Details - in the material of the correspondent of the agency "Minsk-Novosti".

There is a special category of teachers who teach young people the basics of the future specialty and pass on their practical experience, using not chalk and board, but the equipment of production workshops.

“Masters help children acquire the first solid practical skills and professional skills,” explains E. Kazun.

It's delicious and beautiful. Teacher of the College of Culinary || Peaceful People Project

Kitchen conversations

The training laboratory of the college resembles a restaurant kitchen: individual workplaces are equipped in the center of the room, and steam convectomats, hot cabinets, stoves, mixers and refrigeration units are installed along the perimeter. On a practical lesson to Elena Kazun came sophomores, studying in the specialty “cook”. Their appearance is subject to strict requirements: trousers, apron, cap, closed shoes, collected hair and the absence of jewelry. A stain on a snow-white whale is a verdict! It is allowed to start working only in an impeccably pure form, and the master here is the main example.

- Guys, today we are preparing mackerel, baked on a pillow of carrots, with mashed potatoes and cream sauce with basil, - the teacher announces the topic of the lesson.

Boys and girls have already mastered the technology of primary processing and cutting of fish, and today they have to create a complete dish from finished fillets.

- This is a very useful fish, rich in omega-3 fatty acids, when baking remains juicy. The main thing is not to overdo it, recalls E. Kazun.

She neatly makes incisions on the skin of the fillet, and then rolls it with a roulette. They are trying to repeat these manipulations.

Special attention in the lesson deserves a sauce that sets the tone for the whole dish.

- In cream with a 20% fat content, add salt, Italian herbs and finely chopped basil. We boil the mixture to thicken, and at the very end we pinch it with butter, says the master of production training, demonstrating the process.

The last step is a classic professional technique, thanks to which the sauce acquires a glossy shine and silkyness.

- The secret of the perfect mashed potatoes is strict adherence to the technology: it is necessary to wipe the potatoes through a sieve, and then add hot milk and melted butter, says the teacher.

In conclusion, an important part of the lesson is the design of the dish. Simply put the ingredients on the plate is not enough, they must create a harmonious composition. The last touch is a slice of lemon, pre-fired with a gas burner, which corresponds to current restaurant trends.

Fondain emotion

E. Kazun in the profession 19 years. After school, she studied as a cook, although she admits that initially cooking was not her dream - the girl saw herself in medicine. Without entering the relevant profile, she submitted documents to Vitebsk State Industrial College, which she later graduated with a red diploma.

- I was assigned as a master of industrial training in Pinsk, the interlocutor recalls. Having worked there for several years, I realized that this profession is close to me. She remained in the pedagogical field after moving to the capital. I like to interact with young people. Children are curious, creative, and chose a creative specialty. Cooking is not an exact science, which attracted me: you can always create something really interesting on a plate.

In college, young people are taught to cook from scratch. One of the first basic themes is cutting products. The teacher shows this process in great detail, right down to how to properly and safely hold a knife in your hand.

- Training is organized not only within the walls of the college, but also on the basis of catering facilities, the master emphasizes. When students plunge into the real life of a cafe or restaurant, begin to cook in massive quantities, they quickly develop the necessary speed and filigree of cutting. Helping them confidently master all the steps in the profession is my main task. We teach children based on: techniques, methods of cooking.

In addition, we include current gastronomic trends in the program. For example, modern desserts served in restaurants: cheesecake, panna cottu, chocolate fundan, brownies. Young men and women are delighted.

- I always give students an example of our successful graduates. I'm really proud of them. Many of them work as production managers and chefs. Now they give me a unique experience, because cooking does not stand still. The guys see what a high level can be achieved in the profession, and this motivates them, the master sums up.

Why should I go to cook?

“For a big city, the cook is one of the most sought-after specialties. Yes, the profession is not easy, requiring sincere love for people and a great desire to eat them tasty, but in return it gives confidence in the future. Children can already receive their first salary during practice, and in the summer they can independently get a paid part-time job.”.

Photo by Denis Kulagi