{"id":10889,"date":"2019-08-06T16:34:45","date_gmt":"2019-08-06T13:34:45","guid":{"rendered":"http:\/\/chefs-summit.com\/our-speakers\/aleksej-shemenkov\/"},"modified":"2019-11-14T15:12:03","modified_gmt":"2019-11-14T13:12:03","slug":"aleksej-shemenkov","status":"publish","type":"page","link":"https:\/\/chefs-summit.com\/en\/our-speakers\/aleksej-shemenkov\/","title":{"rendered":"Aleksey Shemenkov"},"content":{"rendered":"
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Aleksey Shemenkov<\/h1>\n\t

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\"Aleksey<\/div>\n
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Kyiv, Ukraine<\/strong><\/p>

Head Chef at BEEF meat & wine<\/a><\/strong> restaurant<\/p>

Facebook Page<\/a><\/strong>
Instagram Page<\/a><\/strong><\/p> <\/div>\n

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\u201cAll about meat. The best parts of carcass. From supplier to consumer. Ripening and storage of meat\"<\/div>\n\t
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Aleksey has been working in the restaurant business for 15 years already, 8 of which as a chef.<\/p>

He studied the basics of culinary in Odesa academy becoming a 4th level cook. He took an apprenticeship at the Basque Culinary Center<\/strong><\/a> (San Sebasti\u00e1n, Spain). Later \u2013 at the Italian Culinary Institute<\/strong><\/a> (Calabria, Italy) being mentored by the president of the Italian Chef Association John Nocita<\/a><\/strong>.<\/p>

Aleksey is the chef at the Meaty, Masculine, Multinational Restaurant BEEF meat & wine<\/strong>. The main specialty of the restaurant is meat. It is cooked on a four-meter Parrilla grill and in a wood-burning stove. For steaks, Aleksey uses the marbled meat from the organic farm Creekstone Farms<\/a><\/strong> (Kansas, USA) followed by wines from a rich enoteca.<\/p>

At Creative Chefs Summit 2019 Aleksey will cook:<\/strong><\/p>