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<\/a><\/figure>\n<\/div>\n\n\nMore than ten years ago, when you only saw a handful of chefs on TV, I realized that there are thousands in the country and that some of them are very good but have no promotion. I looked them up and wrote about them. With many I remained friends, with some even at the buckle. Now, through this initiative supported by The Bogdan domain<\/a> and National Federation of Certified Tasters<\/a>,<\/mark> I kind of go back to the beginning and try to promote a new generation of chefs with potential or who are already performing. They are chefs today, but many of them will be the great chefs of tomorrow.<\/strong> Today Alexandru Sima, 33 years old, recommended by Nico Lontras.<\/strong><\/p>\n\n\n\n <\/p>\n\n\n\n Beginnings:<\/strong><\/em><\/p>\n\n\n\n I was in the second year of my master's degree and I was beginning to realize that management was not the field in which I felt most comfortable. I had a sense of insecurity and was open to a change, a direction that would develop me in a more productive way. From my university experience, I remembered the business plans I developed to obtain European funds. I was looking for a business that did not require a substantial financial investment, but that would arouse a certain degree of passion in me. That's how I came to think of the idea of a "quail microfarm".<\/p>\n\n\n\n Memories of summers spent with my grandparents in the countryside, with a life steeped in the charm of farms - from animals to vegetable gardens and fruit orchards - guided me to this field. I was able to implement the plan and from an initial number of 16 quail, I was able to expand the farm to over 500 birds.<\/p>\n\n\n\n However, I constantly sought to find the most innovative ways to market my products. In this regard, I decided to attend a cooking school, believing that this skill would facilitate my promotion. My culinary experience, which took place over a period of 5-6 months at Osho, gave me the privilege of working with Chef Iosiv \u0218tef\u0103nescu. Working with him allowed me to rediscover the passion I once had for football, but now in a different context.<\/p>\n\n\n\n Before leaving for the UK, I had the honor of working for 8-9 months with Chef Constantin Turculet, an exceptional chef. He was constantly by my side, supporting me and giving me advice like an older brother.<\/p>\n\n\n\n My first professional experience outside of Romania took place in Great Britain, where I had the opportunity to work in "Brasserie Blanc", one of the most appreciated brasseries in England. It was a pleasant surprise to discover that one of the owners of this restaurant chain was none other than the famous French chef Raymond Blanc. I had the opportunity and luck to work alongside Chef Lokesh in this job. Chef Lokesh was an extremely talented and experienced chef and it was a real blessing to work with him, In addition, we also had occasional visits from the Zonal Chef, Manoj, who brought extra expertise and inspiration to the kitchen.<\/p>\n\n\n After five years of experience as a chef in various restaurants, I had the confidence to take over the management of a restaurant. Here, I had the opportunity to implement everything I had previously learned and managed to coordinate a multicultural team, consisting of Romanians, Nepalese and Indonesians, and I am very proud of the way we evolved together. I was head chef at B4Market, a chic restaurant in Dorobanti, very well managed by the manager Mihaela Buga, to whom I am grateful for the support and constant support she gave me.<\/p>\n\n\n\n After a productive experience in Romania, I had the privilege of working at the restaurant "Le Manoir" owned by Raymond Blanc himself, awarded with two Michelin stars for 39 years. This exceptional opportunity allowed me to deeply understand culinary techniques and the transforming power of ingredients through careful cooking.<\/p>\n\n\n\n Upon returning home, I had the privilege of being part of the team of Chef Nico Lontras, known as one of the most influential Romanian chefs. Chef Nico Lontras is renowned for his creative and daring approach in the kitchen. Working alongside him, I had the opportunity to explore flavor combinations and improve my culinary skills. The experience of working with Chef Nico Lontras was really valuable; I honestly consider him the best Romanian chef.<\/p>\n\n\n\n In my career, I have had the privilege of working with globally renowned chefs. However, my mentors, Manoj and Lokesh, have been instrumental in my professional development, providing me with the knowledge and skills to evolve. I owe the foundation of all my achievements to them and I am grateful for their constant support and guidance. They were always present in critical moments, giving me the necessary moral support. I thank them for the profound influence they have had on my life and career.<\/p>\n\n\n\n <\/p>\n\n\n\n What level are you at now? What did you major in?<\/strong><\/em><\/p>\n\n\n\n Having extensive experience in French kitchens, I was deeply fascinated by everything this gastronomy entails. Although I wouldn't say that I feel more comfortable, I find pleasure in working in French restaurants because, upon careful analysis, French and Romanian gastronomy have many similarities. An example of this is how my grandmother used to cook beef stew for 4-5 hours over low heat, which is very similar to beef bourguignon in France.<\/p>\n\n\n\n <\/p>\n\n\n\n How do you progress in the kitchen, how long does it take you to level up?<\/strong><\/em><\/p>\n\n\n\n This is a question for which I do not believe there is an absolute answer, no universal answer or mathematical formula. Everything depends exclusively on you. Regardless of where you work, if you have the desire to evolve, you will succeed. For example, in all the kitchens where I had the opportunity to work, I advanced quickly because I always had a clear vision of my professional goals.<\/p>\n\n\n How much school\/how much practice. What you will never learn in school\/courses. What does school help you with?<\/strong><\/em><\/p>\n\n\n\n I am a person who spent until the age of 24 in the education system, although I do not regret it, sometimes I feel that I could have needed more practice. I'm a firm believer that education is key, but if you can find a mentor or someone to recommend relevant schools in your field you can absorb a lot of information quickly. I think for me the balance is 40% theory and 60% practice. Practice is extremely helpful, but without up-to-date information, we would develop in a bubble, ignoring new techniques or combinations of ingredients that we might discover. Education encourages us to develop and gives us the courage to explore various alternatives to identify our potential.<\/p>\n\n\n\n <\/p>\n\n\n\n Where do you work or what do you currently do and what are your future plans?<\/strong><\/em><\/p>\n\n\n\n I am currently back working with Eric Steven. He came up with the idea of creating a menu centered on local and seasonal products, a new challenge that stimulates me to develop my creativity even more. Still, I still want to open my own restaurant \u2013 a dream that I feel, with all conviction, will be crowned with success.<\/p>\n\n\n\n How do you see the state of HoReCa in Romania in 2023. What should we change?<\/strong><\/em><\/p>\n\n\n\n Comparing my first return to the country with the second, I feel that a significant evolution has taken place, which makes me happy. I see a movement in a positive direction, on an upward trend, with the emergence of more and more passionate and innovative chefs. Honestly, this dynamic pushes us all to evolve. One change I would like to see more of in the industry is the encouragement of local producers. I strongly believe that our products, especially fruits and vegetables, are clearly superior to imported ones.<\/p>\n\n\n\n <\/p>\n\n\n\n Why did you return to Romania?<\/strong><\/em><\/p>\n\n\n\n I have chosen to return home twice, primarily because it is difficult for me to stay away from my country. Romania is a country with huge potential, both in the maritime area and on fertile lands, and I am convinced that our local products are in a continuous evolution and improvement. It brings me immense joy to taste a tomato fresh from the garden, whose aroma excites my senses, after which its soft and juicy texture and unique, unmistakable taste immediately transports me to my childhood days.<\/p>\n\n\n\n <\/p>\n\n\n\n What did your colleagues from abroad know about Romania. What did they know about Romanians? What did they know about Romanian gastronomy?<\/strong><\/em><\/p>\n\n\n\n When someone mentions Romania, most thoughts turn to Transylvania, and frankly, I find it incomprehensible that a country with so much to offer like ours is not promoted enough. As far as people are concerned, my experiences with Romanians have only been positive: hardworking and kind individuals. However, I would have liked to see them prosper in Romania, without having to look for opportunities abroad. I was pleasantly surprised by the fact that many of the foreigners I came into contact with have knowledge about Romanian gastronomy, managing to list a number of traditional dishes.<\/p>\n\n\n Have you cooked Romanian food outside the country? In what context and what feedback did you have?<\/em>?<\/strong><\/p>\n\n\n\n Frequently, the food intended for the staff was prepared by Romanians, and the result had the authentic taste of home cooking. This is the reason why foreigners liked Romanian gastronomy so much.<\/p>\n\n\n\n <\/p>\n\n\n\n What do you think the Romanian gastronomic identity should look like?<\/strong><\/em><\/p>\n\n\n\n First, promoting local and seasonal products, capitalizing on the country's natural resources and regional diversity. From the mountains to the sea, from the plains to the delta, Romania offers an incredible variety of unique ingredients.<\/p>\n\n\n\n Secondly, the Romanian gastronomic identity should also include the promotion of traditional cooking techniques and authentic recipes, passed down from generation to generation. Each region of the country has its own culinary specialties, which bring local traditions and customs to the fore.<\/p>\n\n\n\n At the same time, there should be room for innovation and reinterpretation, bringing modern elements to the fore, without compromising the essence and authenticity of Romanian gastronomy.<\/p>\n\n\n The first would be resistance to change and innovation. In an ever-evolving industry like gastronomy, it is essential to update our knowledge and be open to new techniques or trends. Sometimes, more experienced chefs can be reluctant to try new approaches or cooking techniques.<\/p>\n\n\n\n Secondly, at the level of communication, I encountered an authoritarian attitude in some cases. It is crucial that we are able to express our ideas and feedback in a constructive and respectful way, regardless of our seniority or position in the kitchen.<\/p>\n\n\n\n Finally, I would like to see more involvement of more experienced chefs in training young people starting their careers in this field. Mentoring is essential in any profession and older chefs have a wealth of knowledge and experience to pass on to the next generation.<\/p>\n\n\n\n <\/p>\n\n\n\n Have you surpassed your teachers?<\/strong><\/em><\/p>\n\n\n\n My intention is self-development and self-improvement. I am in constant competition with myself, seeking to improve my skills and knowledge. I have never turned to competition with others, as my main goal is to evolve and absorb the most valuable from those around me.<\/p>\n\n\n\n What do you prefer: old Romanian kitchen\/grandmother's or modernized?<\/strong><\/em><\/p>\n\n\n\n For some time, I have dedicated myself to exploring traditional Romanian cuisine, my belief being that the right approach is a combination of tradition and innovation. As I deepen my knowledge in this field, I appreciate even more the diversity and uniqueness of Romanian gastronomy. To make my contribution to its development, I strive to improve the presentation of dishes, enhancing them through aesthetics.<\/p>\n\n\n What would your restaurant look like?<\/strong><\/em><\/p>\n\n\n\n I have been thinking about this project for a long time and with each passing year I strive to refine my vision and find new ways to highlight the restaurant's unique character. I would like to create a place where Romanian specificity and French sophistication meet in an original culinary fusion. I would propose to focus on the use of the best seasonal ingredients from Romania<\/p>\n\n\n\n <\/p>\n\n\n\n What current world trends do you follow\/like?<\/strong><\/em><\/p>\n\n\n\n The "Zero Waste" trend is a growing movement in the world of gastronomy and beyond. This philosophy is based on the principle of minimizing waste and wastage through the full use of all resources. In the kitchen, this means using every part of an ingredient in the cooking process, thereby eliminating food waste. It promotes more responsible and sustainable cooking, but also stimulates creativity in the kitchen, discovering new ways to make the most of ingredients.<\/p>\n\n\n\n What social media accounts do you follow; what books do you recommend; what hashtags do you use?<\/strong><\/em><\/p>\n\n\n\n It is a challenge to list all the culinary personalities that I admire and follow, considering that my interest covers various fields, such as Japanese, French and Romanian gastronomy. However, I can point to four chefs with whom I feel a deep connection, who I admire and follow with interest.<\/p>\n\n\n\n Raymond Blanc and Nico Lontras are two exceptional names with whom I had the privilege of working directly, Lennox Hastie I admire for the mastery with which he embraces fire in the preparation of his dishes. My fascination with cooking with fire places Lenox on the list of chefs who are a constant source of inspiration for me.<\/p>\n\n\n\n Finally, I could not leave out Escoffier, an emblematic personality in the world of gastronomy, who continues to inspire generations of chefs even after more than a century after his passing. All these chefs have contributed in one way or another to my training as a chef and continue to be a constant source of inspiration for me.<\/p>\n\n\n\n Books:<\/strong> Food And Cookies \u2013 Harold McGcgee \/ Le guide culinare- escoffier \/ Finding fire \u2013 lennox hastie \/ Salt Fat Acid Caldura \u2013 Samir Nosrat \/ 3 centuries of Romanian gastronomy \u2013 Doina Popescu, Daniela Ulieriu<\/p>\n\n\n\n <\/p>\n\n\n\n You can follow Alexandru Sima here<\/strong>:<\/p>\n\n\n\n Blog: 4seasons.com<\/a><\/p>\n\n\n\n FB: https:\/\/www.facebook.com\/alexandru.sima.12<\/a><\/p>\n\n\n\n Instagram: Alexandru. Sima<\/a> <\/p>\n\n\n\n![\"\"](\"https:\/\/cosmindragomir.ro\/wp-content\/uploads\/2023\/07\/alexandru-sima-3.jpg\")
<\/figure>\n<\/div>\n\n\nChef Nico Lontras, the best Romanian chef<\/mark><\/h2>\n\n\n\n
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<\/a><\/figure>\n\n\n\nI find it incomprehensible that a country with so much to offer like ours is not promoted enough<\/mark><\/h2>\n\n\n\n
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<\/figure>\n<\/div>\n\n\nWhat would you say about the older chefs you worked with?<\/mark><\/h2>\n\n\n\n
I appreciate the diversity and uniqueness of Romanian gastronomy<\/mark><\/h2>\n\n\n
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