The profession of a cook is one of the few professions that has been, is and will be in demand. But the competition in it is incredibly big, and not everyone can succeed in this field of activity. It is not enough to know the correct recipe, the necessary ingredients, even just being able to cook is not enough. You need to be able to understand the taste sensations of a person in order to be able to surprise the most demanding critic. The successful chef and author of many culinary books Zhuk Konstantin Vitalievich succeeded in this. He started his journey in cooking not just, and did not immediately become what he is now. At first he worked in small cafes and pizzerias. Find out who Konstantin Zhuk is.
Biography
Now Konstantin is a professional in his field, he is known and appreciated not only in Russia, but also far abroad. Let's see how his path to the top of Olympus began.
Konstantin Vitalyevich Zhuk was born on June 15, 1981 in Moscow. After school, he entered the culinary college. He started his career as a cook in small restaurants and pizzerias of the capital. And from 1998 to 2004. the chef was luckywork with culinary masters such as Thierry Monat, Richard Queton, Mark Ulrich.
The acquired knowledge and experience played a role. In 2004, Konstantin was invited to work at the Vkusnaya Zhizn publishing house as a chef in the magazines Collection of Recipes and Gastronomer School.
In 2005, a talented chef was invited to the TV show "Culinary duel" on the NTV channel. At the same time, Konstantin Zhuk began teaching at the School of Gastronomy. For the first time, Konstantin tried himself as a host in 2009 in the program "Morning Menu".
Around the same time, he became part of the Chefs and Cooks project team. Here he worked together with Denis Krupenya and Sergey Sinitsyn. After watching several episodes of the program, you can understand that this is not just another show with recipes for those who like to cook something tasty, but a whole world of its participants, full of informative stories and life incidents.
In 2009, Konstantin Zhuk decides to try something fundamentally new. He opens his own online video magazine kulinarus.tv. The goal of the project is to immerse the viewer in the world of travel and fascinating stories, at the same time telling him about culinary discoveries. There is both an Internet portal and videos from master classes, in which Marina Kokareva provided significant support and assistance to Konstantin.
Shortly after the creation of the project, the talented Konstantin is again invited to work as a cook on the TV show "Morning Menu".
In 2013, Konstantin's own project, together with the kulinatius studio, began uploading video tutorials on the art of cooking for the culinary magazine Domashniy Ochag. A year later, the chef became the advertising face of Moscow Provence mayonnaise. This is his first commercial experience.
There is always time for a he althy lifestyle
Such a busy person, as you understand, does not have much free time. But this does not prevent Konstantin from taking a responsible approach to his he alth and lifestyle. He was drawn to strength sports since childhood, and now he continues to do weightlifting, and often watches videos from competitions, but not in order to cheer for ours - this is an additional motivation.
In addition to physical activity, Konstantin adheres to a strict diet. He eats 5 times a day and always takes a certain number of calories.
Our days
Today, Konstantin Zhuk is the chef of the Macaroni with Son restaurant in Sochi, where he recently moved.
In addition to working in the kitchen, Konstantin actively collaborates with such magazines as Men's He alth, Vkusno i Polezno, Liza and Domashny Ochag, where he acts as a culinary photographer.
Besides, the talented chef never ceases to delight readers with new books. So, for example, in 2015, the "Easter table" and "Lenten table" were published. A year later, the books "Raccoons and Awesome Ice Cream" came out and"Raccoons and instant cupcakes in the microwave." And in 2017, after a long work on the production of cheese, carried out by Konstantin, he releases "Domashny Cheese". And this is only a small part of the literature belonging to his pen. He began writing books in 2012.
Enough time to work on both a food photography studio and my own website.
Future plans
Although the chef does not reveal all his secrets, he still managed to find out something. Konstantin devotes a lot of time to sports and has long been interested in the topic of proper and he althy nutrition for athletes. Perhaps in the near future he will share his thoughts in a new book. The chef is also thinking about creating a place where exclusively he althy food will be presented.
