Manhattan Cocktail with a Hint of Smoke

I was born on 26 May 1980 in Kyiv. And although 34 years have passed, I can still clearly remember, when I decided to become a Chef. I was always amazed with how my father cooked, and although cook profession was considered women’s one at that time, in the 7th grade I was 100% sure that I would learn to become the best chef. My parents say my first attempts to cook something were quite successful, but perhaps they, like all other parents, wanted to support and inspire me. After I finished school, I went to culinary college and then became cook’s assistant. In 2 months I became a cook. And a year after, I was called to the army, and as you might understand, there was no place for fine dining there. There were 9 cooks, 50 assistants and 1.5 thousand hungry soldiers per shift. ’What can be learnt in such conditions?’ — you will ask. Discipline, responsibility and order. These are essential qualities for a chef, a good chef.