anton koleniya, chef, dig a little deeper, it turns out that he is a people’s chef, yes, the birthdayr, yes, and the holder of the title of one of the 200 best chefs in the world, yes, yes, well, the first in the cis, and the only one, as far as i know, everything is true, everything is true, everything is true, is it true that you started your career by burning your debut dish as a child? yes, i just burned it to the ground, only a spoon remained, a spoon in the very center, in this heart, it was pearl barley porridge, with meat, with pork and carrots, it was made in the oven, in the oven, i put it right in the carriage, my grandmother put it there in a corner, and of course, by lunch it all turned the color of cast iron, but in the center was the same a spoon, which is one spoon, one spoon that you could eat, yes, yes, it was very tasty, but why didn’t it discourage you from studying. further it was even further it was well, i was always interested all the time and i always repeated then porridge - it was this was the first such bright yes and then how old were you six it was first