anton ivnitski. i'm anton evnitskiy, brand chef of the 1460 and steak pro restaurants.as been in the profession since he was 29 years old, worked his way up from a cook to a brand chef of a co-owner of a restaurant chain, studied and completed an internship in spain, worked in famous moscow projects, and now delights gourmets in the south of russia. rostov-on-don is the gates of the caucasus, we have a great mixture of tastes and cultures, but we took the most... now i will cook duck, which is very popular in rostov, but i will do it in my own way. roasted duck with apples is simply a classic. and now i’ll add ground coffee here, which will add freshness and vigor to this dish. embark on a gastronomic journey. in the twenty-second year, ivnitsky was nominated for the title of chef of the year. he entered top 50 wear eat awards, became a winner of the creative burger of russia competitions and. when creating my dishes, i immerse myself in my childhood, my grandmother cooked these basic flavors very tasty, i am trying to reincarnate myself in a modern way, with modern tec

in i am going on this trip with my close friend, anton ivnitsky, to the arkhangelsk region, where it fate brought two chefs from a southern city to the very north of the country in the arctic, it is not surprising that they are overwhelmed with emotions. arkhangelsk was very, very cool, and they told us a lot, but severodvinsk is waiting for us , a lot of impressions, emotions, delicious food, cool products await us, the most important thing is the white sea, and there, we’ll probably freeze for sure, but for this we moved out from the south, with our warm hearts, let's melt the ice, the north is one, meet, come on, drown. the lands along the shores of the white sea are the birthplace of russian navigation. gradually, other seas appeared in russia, but the arkhangelsk region retained its importance in the production of ships. severodvinsk is a russian state nuclear shipbuilding center. and also this is a unique nature, special cuisine, wonderful people. an interesting and unusual journey awaits the chefs. we've arrived! in the end, finally, we got there, it’s good that it’s not so fa