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Culinary innovations
A USUE graduate -2023 became a technologist in a major Yekaterinburg restaurant chain.
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Ivan Bezukladnikov is a graduate-2023 of the USUE Institute of Management, Entrepreneurship and Engineering. During his studies at the university, he mastered many culinary techniques, some of which can impress even experienced chefs. One of them is low-temperature sous-vide cooking. The ingredients are placed in an air-evacuated plastic bag and boiled for a long time in water at a low temperature - usually up to 70 degrees. So, the dish keeps a maximum of its own taste and juice.
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As a rule, this method is used to cook vegetables, beef or poultry. Ivan adapted it for lamb meat. In his thesis, he described the technology of cooking. And later, dishes cooked using this technology now are served in one of the Yekaterinburg restaurants of Caucasian cuisine.
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“This is a major chain of restaurants. I joined it exactly a year ago. I worked as a specialist in accounting and auditing. When a new establishment was opened, it became possible to put my development into practice,” Ivan explains. “Recently I got promoted. Now I am a technologist at two “points” at once. I accept and check invoices, together with the chefs I keep food flow charts, and control the receipt and consumption of foods.
According to Ivan, parallel work at two "points" is a regular practice for technologists. Digitalization and electronic document management saved them from the need to always be personally present at the production site. Some of his colleagues control three or even four establishments at once.
Ivan is sure he will have enough strength and time for everything. He has already applied for a full-time study at the USUE Institute of Master's Studies. Over the past year, he has already become accustomed to combining work with study. And a new level of higher education, as Ivan Bezukladnikov says, will help you move up the career ladder.
