Alexander Kislitsyn is a professional pastry chef with extensive experience in the restaurant and hotel business. In his working arsenal there are all confectionery directions, namely: the preparation of exquisite desserts, designer cakes, creative cakes, a large assortment of sweets, elegant decoration and so on.
In addition, he founded the VIP Masters culinary studio and opened two pastry cafes in his native Krasnodar. In the studio, he teaches young confectioners what he knows himself, and has already taught more than one hundred students from different parts of Russia, the CIS and even the world.
Moreover, this is not a general single course, but several programs in areas: for novice confectioners, for universal confectioners, a course for chocolatiers, a course on Viennese pastries and a program for confectioners who make children's sweets.
Biography
Sasha Kislitsyn had a strange childhood: while the whole family slept on the weekend, he made his way into the kitchen and woke up his family with the mind-blowing smells of various pastries. He himself had a sweet tooth, and one of the best childhood memories is when my mother bought a big cake and everyone sat down at the table to drink tea.
Although the boy was not full and motionless - on the contrary, he went in for sports, especially team games were to his taste. This brought up in him such qualities as responsibility, discipline and hard work, which later came in handy for him.
When Sasha was cooking something at home, he did not like to repeat himself: every time he invented a new masterpiece, and he himself really liked it.
Culinary career
After graduating from school, Sasha became a student at a culinary school and was educated as a pastry chef. Here he received initial knowledge, and later graduated from the College of Technology.
He began to work simultaneously with his studies, and one day he came to Moscow, to the PIR exhibition. The works of the culinary masters surprised, amazed and helped to set a goal: to become a professional in the culinary business.
Very quickly, from a trainee, Alexander went to the assistant cook, then to the cook and pastry chef, and later to the sous-chef and technologist. In his interview, Kislitsyn told how he reached such high levels. He just came before everyone else and left after everyone else, tried hard, did not dump the responsibility on anyone.
In college there was an opportunity to practice in a French and then in an Italian restaurant, as well as in hotels where foreign sous-chefs worked. This helped to gain the necessary experience.
The ladder of success
After college, he taught at the Exclusive Culinary Arts Center, from where he went to the International Culinary Competition in Luxembourg and returned with the Olympic Gold medalist award. This award opened doors for him to many restaurants in Moscow.
Then there were other contests and new awards, which are now difficult to list. At the same time, Kislitsyn studied with the best masters of the world, assimilated knowledge and admired their work.
And then he thought it was time to open his own school, and now he already has two schools: in Moscow and his native Krasnodar.
