Vera Nikandrov Confectioner Biography

Under each photo - most often these are desserts of its own performance - enthusiasm and respect. The profile has a personal phone and mail. Vera accepts orders herself, finds time to chat with each client. The Instagram page is one of the few places in the virtual space where you can find information about the master and its works. Without investing in the advertising of her studio, in selling a site or thematic public, she does not experience problems either with orders for cakes and cakes, or with a set of groups for her own courses.

Born and lives in Barnaul. She graduated from the Altai Academy of Economics and Law, specialization-criminal law. Having received a diploma, she worked for some time a lawyer in her husband’s company. Six years ago, I realized that the fascination with culinary has grown the format “Hobbies for myself and friends” and went to study in Europe - to the international confectionery school of Maria Selyanina in Barcelona.

In the summer of the year, she graduated from the Consultant of the International level there, and now not only makes cakes, cakes and sweets to order, but also teaches her students. November 17, its own studio was a year on November 17. Vera is married, Ivan's son is 15 years old. However, she also chose the profession of a lawyer consciously, studied and worked with pleasure, received a red diploma.

An analytical mindset, a craving for science is what has brought me to a law university. Then I worked in my husband’s company, but it was a civil law sphere: ordinary document management, interaction with banks, social services, etc. I was especially captured by the topic of European dessert. ” The first teachers of faith were books and the Internet. In the living magazine, many thematic communities and blogs appeared at the end of X - early X.

I did not even take money for my work, at best, customers paid for the cost of products. But having tried my desserts once, the second, third, people realized that we have nothing like this even in good restaurants, and once my friends told me in an open text: “You just have the right to hide it” I understood over time - to move even further, you have to study.

What I tried to do, according to books, it turned out flawlessly, but I knew - it was one thing to cook on a recipe, and another - to understand the essence of all processes. Many people think that cooking is pure work, in fact, it is a complex craft, which requires knowledge no less than jurisprudence. As one of my Spanish chefs said: the confectioner is the one who understands the whole process, without this you are just “mixers”.

Not knowing chemistry, physics, history, philosophy, art, traditions, you cannot create your desserts. ” STEP by STEP without a basic specialized education, no - even short -term courses behind her shoulders, Vera decided that if she was studying, then not in Russia. Now this educational institution has a serious weight in Europe and the world. I had the opportunity to go there, and I used it.

Maria invites stunning practical chefs with world names and stars of Michelin to her courses that teach professions from the inside. One of the chefs in this school is Hans Ovano, the world champion in confectionery art. As a rule, culinary specialists and confectioners seek the French school Le Cordon Bleu is a world bar, but this option has not come up to faith - the training there is long and very expensive.

To pick up money from the family only because I want it so, it would be wrong, ”Vera believes. It was a real brain explosion, two tough weeks, after which we passed serious exams and defended our own project. I had a “confectionery in Dubai” theme. It was necessary to develop everything to the smallest nuances: to take into account the mentality, the features of nutrition in this country, the tastes and addictions of its inhabitants, to understand what ingredients there are available, and which ones are not, to prepare the technological maps, the economic justification of their line, and if necessary, to replace equipment and staff.

” Places in the courses are occupied eight months in order to start training at the course of the international consultant-confectioner in Barcelona Vera already earned in confectionery and purposefully postponed her education. I even managed to a little a little. The answer to the question-to share knowledge or not-was somehow immediately unambiguous: share! Although then there was no one hundred percent confidence that I could.

One of the students found a dining room in Barnaul, where we were engaged in two days before late at night. It was exactly a year ago, now I think this trial course of the birthday of my culinary studio. ” Today, the Verae Confectionery Studio Nikandrova is a fully equipped workshop in Barnaul square sq. Now here not only make desserts to order, but also constantly conduct training.

Some of them want to open their institution, someone is already working in a cafe and wants to develop a dessert line for him. People do not master such a course without experience. There are not cheap courses, but I would not want to call this amount now, because I do not need advertising. All places in groups are busy for the next eight months. ”There is no information about my courses anywhere on the Internet.

Sometimes my customers from good motives offer me to tell me at their sites about me, and in response, on the contrary, I ask them not to do this. If you declare yourself a large circle of people at once, then, I'm afraid, too many will have to refuse. I already have a lot of requests, including master classes in other cities, especially after I received a diploma of an international consultant.

To attract people and immediately repel, in my opinion, unprofessional, so I try to measure my strength. ” Learning to faith goes from everywhere - from the cities of Siberia, the Far East, the Urals, but most of all from the central part of the country, more often from Moscow. Many students managed to visit various culinary schools, including in Europe. The chefs, Russian and foreign, who are now traveling with master classes in the country, most often carry out the so-called demo-produces: they only prepare themselves, and the rest look and take pictures.

This is inexpensive - materials are needed only for one person. I can make a large number of desserts in a day, but what will the students be able to learn during this time? Girls who are on maternity leave often turn to me, they want to find a lesson to earn at home. So far I am not recruiting groups for beginners, but I always advise which blog to read, which site to go to, which book to buy in order to get a little into this business.

In addition, many European desserts, the preparation of which I teach in my classes, is quite difficult to repeat at home, because special equipment and equipment are needed. Buying it for home kitchen is wasteful. Beginners who want to learn confectionery art can find suitable courses in our country, different in subjects and duration. In Moscow, for example, there is a school of Alexander Kislitsin, where you can undergo training from the basics, as well as the school of Elena Sharanko, Maria Buvdevskaya and some others.

” When the studio takes place, Vera does not accept orders. The fact that she and her students are preparing in the classroom cannot be sold. No mastic, fresh flowers, etc. The main thing is the taste, and not five or six, connected in one, but three or four and light laconic decoration. At the same time, countless forms of forms - just have time to follow. Each country has its own taste preferences.

Spain has a lot of chocolate, nuts, caramels. In France - chocolate, fruits, berries. " With the crisis and the introduction of antisancies, it has become more expensive to get many European products in Siberia. For example, a pistachio, but not salty, to which everyone is used to, but real, emerald with a bright rich taste and aroma. Previously, it was brought from Europe, but now you have to order in other countries.

It is especially difficult with cheeses, Mascarpone, for example, in spite of everything, only real, Italian is needed, ”says Vera. Now in different regions, cooks are trying to find unique tastes. People turned to face their products and seriously wondered - why not? In my last dessert line there is pasta with ash and buckwheat. Everyone who tried them said that it was a real bomb.

I also have a Sibirika copyright cake, which includes cottage cheese, sea buckthorn, cedar nuts. Clients very often order it. It is possible and necessary to use our products, and for me, to be honest, there is nothing more fashionable. ” Having studied on the consultant confectioner, Vera can not only teach, advise cafes and restaurants, but create author's desserts according to its own prescription and technological maps.

This direction is now the main thing in her work: “We created my last line with my former student from Moscow Nadia Golubtsova, she specially flew to Barnaul for this. We went through a bunch of tastes, combined inconsistent. So, by the way, pasta and buckwheat were born - a classic French dessert with Altai character. ” Some prices for Vera Nikandrova: Macarons - 60 rubles, copyright cake - from rubles, cakes - from rubles per kilogram.

This knowledge helps me better understand customers and accurately fall into their desires. After all, the most important thing in my work is that they call the next day and say: "Vera, that was exactly what you need." The dream of one’s own confectionery is sure that striving for perfection, trying the best, to educate a taste is a matter of not only confectioners, but also each of us: “Recently, we have become more attention to the culture of nutrition, and this is great.

I am pleased that my work found a response to people. I think that at one time we are all very tired of what our market was littered. Remember e, all these streams of semi -finished products with huge shelf life. Therefore, today my most desire is to learn as many people as possible, what a dessert can be, and what is - to put a piece in the mouth and go crazy.

” The product that Vera makes is piece, exclusive, non -items. This applies to desserts and her teaching.I chose my path consciously, realizing that this would never bring a huge income. To scaling such a business is the same as taking out the heart from your favorite business, so about expanding the business, about the franchise, etc. First of all, I am a craftsman, not a businessman, and I don’t want to be distracted from my favorite business, because I will never go away from this passion, ”says Vera.

Each time I am shaking that everything turns out flawlessly and liked the customers.