I Am the Chef. How to Break into the Culinary Profession, Soar to the Heights of Moscow City and Remain Human

This book is an honest account by Sergey Kozhakov, the chef of the Bamboo.Bar restaurant in Moscow City, about himself, the profession, and the path to success. It talks about how a chef's life is built: between creativity and management, inspiration and routine, the team and personal responsibility for everything - from the dish idea to the broken chair. The author honestly portrays the person behind the title of ‘chef’, sharing experiences, searches, victories, and recipes from his restaurant.