In the Year of Native Languages and National Unity, a unique Yunus Akhmetzyanov National Cooking Studio was opened at the Kazan Innovative University named after V. G. Timiryasov, which combined love for the traditions of folk cuisine and advanced technologies. The laboratory, developed by scientists, manufacturers of innovative equipment and students, is designed to preserve the heritage of Tatar cooking and give it a modern sound.
The studio is named after the legendary cook Yunus Akhmetzyanov, who in the 60-70s collected recipes bit by bit and recreated Tatar cuisine, raising it to an international level. Kazan Innovative University continues the traditions laid down by the great cook, and brings the preparation of dishes to the advanced technological level.
It is not by chance that the laboratory was created at the Kazan Innovation University. The university has been engaged in preserving the heritage of Tatar cooking for many years. The Faculty of Service, Tourism and Food Service Management trains personnel for national cuisine.
The modern studio created in KIU is a new stage of personnel training and development of the culinary industry. Innovative equipment, which is not available in any educational institution of Tatarstan, will allow creating new technologies for cooking traditional dishes.
The guests were greeted by students in national costumes, creating a warm, hospitable holiday atmosphere in an oriental way. Design models of restaurants and cafes designed by students of KIU were presented to the university.
"For more than 15 years, our university has been training personnel for the field of public catering and the hospitality industry," the rector of KIU said at the opening. – A few years ago, the idea of creating a department of national cuisine with the latest laboratory facilities and state-of-the-art equipment was born.
We all know that resources are needed to implement any idea. And our studio is a unique project, since the Kazan Innovative University, the Association of Restaurateurs and Hoteliers of the Republic of Tatarstan and the German manufacturer of modern equipment, Rational company, which provided all the equipment for the studio absolutely free of charge, joined forces to implement it.
By the way, our design students worked on the design of the studio under the guidance of teachers of the design department."
Rector Asiya Timiryasova and the guests of honor launched the event by cutting a symbolic ribbon. After that, everyone went to the cozy and stylish studio room for the presentation.
The Head of the Laboratory of Architecture and Design, senior lecturer of the Design Department of KIU Daniil Efimov told about how a creative group of university students worked on the studio project and on its implementation. The tasks for the young designers were not trivial: to create a modern, functional space for teaching culinary art, which could combine technological processes in the kitchen with educational practice, be used for lectures and master classes from chefs, could accommodate a large number of the latest equipment (with the possibility of online broadcasting, as well as reflect the cultural identity in its artistic image, convey the unique atmosphere of the historical environment of Kazan-Starotatarskaya Sloboda. This is reflected in the harmonious, natural combination of traditions and modern world trends in interior design.
Daniil Efimov explained that as a result, his team developed a design concept of the studio space as a kitchen-showroom, where, while preparing various dishes, the cook, caught by the spotlight, becomes an Artist, turning his workflow into culinary art, into culinary art.
"Thus, the main object of the interior, its compositional center and semantic dominant becomes a demonstration table-an island," said Daniil Efimov.
The design of the laboratory is made in an industrial style: an open concrete ceiling, metal surfaces, a concrete texture of the floor covering. This was not done by chance. The cooker Yunus Akhmetzyanov compared the work of a cook with the work of a metallurgist in a hot shop. The cooking equipment itself becomes an important artistic element and interior decoration.
The equipment of the laboratory really admires. The studio is equipped with an intelligent multifunctional frying pan that cooks 4 times faster, has 350 cooking programs, recognizes the size of the product, the volume of loading and is able to control the temperature inside the dish with an accuracy of up to a degree.
At the presentation at KIU, the regional representative of the RATIONAL company, chef Ramil Akhmetov told about the subtleties of cooking with the help of the company's equipment, about the technical capabilities of the equipment and why KIU was chosen as a partner: "We have an old relationship with your university. And when you came up with the idea to open a cooking studio, we decided to help with the equipment."
The innovative frying pan and steam convector will be used in the process of training students of the KIU technologists. The master classes will be conducted by RATIONAl specialists. Thus, the competencies of our graduates will meet all the requirements of the international level.
After the stories about the limitless possibilities of the equipment, of course, I want to try the dishes that can be prepared on it. And the guests of the ceremony had such an opportunity. The menu included a salad of vegetables with dried goose, a baked leg of lamb with grilled vegetables, and, of course, national pastries with Tatar tea."
The ceremony ended with a tasting of national cuisine dishes. The guests highly appreciated the culinary skills of our students and teachers. The quality and taste of the dishes were not inferior to those prepared in a real Tatar oven.
As you know, the main attribute of the home kitchen space in the Tatar house was the oven. It was in it that all Tatar national dishes were prepared. The oven helped to fulfill the mysteries of cooking food. Time does not stand still, and today the Tatar stove is replaced by a steam convector, which is not inferior to a village stove.
This is confirmed by the dean of the Faculty of Service, Tourism and Food Service Management of KIU Elena Matveeva: "Technologists are extremely in demand. There are ads everywhere: cooks, production managers, technologists, and so on are required. Our students can already get the rank of a cook of 3 or 4 categories from the first year and go to academic practice as cooks. And they often pass a paid internship."