Ilya Lazerson was born on March 8, 1964 in Western Ukraine. My father worked as an engineer, and my mother was a teacher. Quite an ordinary family. But his parents were constantly at work and Ilya had to cook his own lunches. This was probably the first impetus that pushed him to such an unusual profession. The second impetus was often watching my grandmother cook. She often came from Vitebsk to visit. By the way. There she lived on the same street as Chagall.
The future culinary genius studied at an elite English school. His essay on the topic “Who I Want to Be,” in which he wrote that he dreams of becoming a chef, shocked all the school teachers. He amazed those around him even more when, after the 8th grade, he went to culinary college. The parents did not appreciate their son's extravagant step. Ilya was going for the gold medal, winning all the city and regional chemistry Olympiads and suddenly... culinary school. But they realized that everything was serious and did not interfere. After studying at the technical school for 4 years and graduating with honors, Ilya joined the army.
During his service, he gained experience in cooking. But as it turned out, it was not enough. Therefore, immediately after the army, he entered the Technological Institute to major in bread production technology. He graduated from the institute with honors.
Larson developed a passion for cooking in his youth.
Start of a career path
The first serious job was the position of chef at the newly opened Grand Hotel Europe. It was a real school. In practice, Ilya Isaakovich learned lessons in craftsmanship that he would never have received in Soviet canteens.
After “Europe”, Lazerson worked in several more restaurants, where he gained fame as a skilled chef. He had to feed many celebrities. For example, Maya Plisetskaya and Vladimir Putin.
But the master’s biography is not limited to this. At the studio school he opened, he conducted classes to improve culinary skills. Both specialists and housewives can study at the school - the studio is open to everyone. In addition, Ilya Isaakovich is the author of many books on cooking. In them, he reveals secrets of how to quickly prepare dinner from a minimum of ingredients, recipes and other subtleties of preparing interesting dishes. Lazerson's cookbooks are real treasure troves of information.
And now Ilya Lazerson hosts the program “Emergency Culinary Aid” on Radio Rossiya and “Man in the Kitchen” on Radio Zenit. In it he gives ordinary everyday advice to radio listeners. And sometimes he learns something interesting from them. Ilya communicates with his audience freely, on equal terms, without presenting himself as an expert. If he doesn’t know something, he directly tells his listeners about it. But then, of course, he painstakingly searches for information and fills in the gaps.
Ilya Lazerson is a frequent guest on the culinary programs of the Food channel.
Lazerson is often invited to television to participate in cooking shows. He is a presenter on the Eda TV channel.
Ilya Isaakovich is the president of the Chefs Club, radio host and author of 16 books. But he is not going to stop there. As the master himself states, cooking does not stand still, every day brings new trends, new trends arise. A true master is constantly improving; he not only has a huge amount of knowledge, but also knows how to apply it. His dream is to learn from such famous chefs as Charlie Trotter, Marco Pierre White. After all, Lazerson was one of the few chefs who came under the influence of foreign professionals.
Lazerson often gives master classes
The biography of Ilya Lazerson is not very eventful. He is an ordinary person. People who communicate closely with him confirm this fact. Ilya blushes when he hears praise addressed to himself and does not like flattery. He chose his profession because, “having tried it once, I got hooked.” He calls himself an enemy of longevity. Does not accept any diets. But the rational grain in them is noted. There is a significant difference between healthy eating and tasty food. Healthy is aimed at maintaining the body in normal condition, and tasty is aimed at enjoying food. Lazerson stands for a balanced diet. Meals should be nutritious, but low in calories.
Personal life
Ilya Lazerson’s wife Natalya runs everything in the house. She is an excellent organizer and knows how to arrange things so that everyone in the house feels comfortable. It was she who persuaded her husband to move out of town. Ilya Isaakovich is a city man. It is far from village silence. In St. Petersburg they had a wonderful four-room apartment. Persuading him to move was not an easy task for his wife. The main argument was the large kitchen. This is important for a chef of his caliber. He took a direct part in its arrangement and design. But the children, of whom the couple have two, were incredibly happy about the change of situation.
Chef with his wife
Lazerson's son followed in his father's footsteps and is engaged in cooking. Now he is already an independent adult and left his parents’ home some time ago. Studied at the College of Nutrition. He believes that there is no point in chasing the prestige of an educational institution. After all, if you have talent, then skill is acquired with any crust. But no one will hire you without her. The daughter is a schoolgirl and has not yet decided on her future profession.
In general, Ilya considers his profession exclusively for men. This is hard physical and psychological work.
But there are no psychological stresses at home, so I often give up my place at the stove to my wife, who is also an excellent cook. Sometimes the master himself performs culinary experiments on the family. In a restaurant, a person does not have to pay to try a dish on him. At home, they will appreciate you, give you some advice, or even criticize you.
Sometimes a talented chef likes to pamper you with various dirty tricks from the store, like dumplings or instant noodles. He is not interested in eating his own dishes; he wants a riddle.
Lazerson was once asked what he would like to become if he were not a chef. The answer was - the director. He really likes to read the drama first, and then watch it in different productions and compare it. Well, if not a theater director, then in the kitchen Ilya Isaakovich is an unsurpassed master.
The material was prepared by the editors of the site site
Published 01/25/2018
Total comments: 28
Evgeny Nikiforov, chef and owner of the Kaizen cafe and the Ideal Buffet catering restaurant in St. Petersburg
Most people who enter the cooking profession want to become chefs, and some dream of owning their own restaurant. To achieve such a goal requires more effort than just working in the kitchen from dawn to dusk, faced with fuss, difficulties in relationships with the team, low wages and unfair, and sometimes mean, attitude of employers. Unfortunately, some of these dreamers give up at the first difficulties in their careers and give up their dreams, not wanting to work on themselves. This is the answer to the question why not all chefs become chefs. And in a career, as in business, you need to make more efforts, constantly increasing your level of knowledge and experience.
Step One: Read Cooking Books
Outside of work, when you have free time, you should definitely read cookbooks - recipe after recipe, indiscriminately. This knowledge will not be remembered in the same way as we are used to remembering what we read, but you will be able to easily understand different cuisines, you will come across recipes that you want to use. And even if you think that you will never need a cookbook with Australian Bushmen recipes in Murmansk restaurants, you will have knowledge that no one but you has. The theoretical basis creates your competitive advantage among chefs, regardless of the need to apply this knowledge.
I really remember the book “Caucasian Cuisine”. I re-read recipe after recipe and discovered a large number of recipes for the same dish, which changed depending on the regions of the Caucasus: in some one ingredient changed, in others several, in some one recipe was the same, but they differed in name. The knowledge from this book helped me diversify the menu when necessary, but I felt the biggest benefit when interacting with chefs from the Caucasus.
When I found out where the chef was from, I talked to him about the dishes of his region, because I was sincerely interested in it, it was easier to establish contact. When you show interest in people and their culture, you not only become closer to them, but you also receive respect.
Step two: read books on people management
Read books on managing people. This is more difficult to do, since some of these books are written in a specific and even rather boring way. But successful people differ from everyone else in that they are ready to do boring things for a good result. And in this step, the most important thing is to apply and practice all the methods recommended in the books.
Many chefs at the very beginning of their careers believe that they first need to learn how to cook, that this is their goal, and that management is of no use at all. That's right: you need to learn how to cook, but this is today and this is what you do at work and during work. But now you need to add an understanding of management to your arsenal as a top chef.
You get tired at work, and the desire to relax with friends in a club may counter the need to read books, especially since you will not get the results from reading it soon. Believe me: the result will come soon! Even if you don’t become a chef because you have little culinary experience, you can apply your knowledge to your colleagues. Successful management results can be summed up in one phrase: people want to do for you what you want them to do.
For starters, I can recommend Dale Carnegie's books: they are interesting to read and easy to apply. The most important thing is that they are 100% applicable in life, and results can be obtained in a short time. Seeing the result will push you to study further.
“At work you get tired, and the desire to relax with friends can counter the need to read books, especially since you will not get the results from reading soon. Believe me: the result will come soon!”
“The theoretical basis will create your competitive advantage among chefs, regardless of the need to apply this knowledge.”
Step three: arrange training for yourself
Train right now, and be sure to put all the new knowledge from books into practice! If you study recipes, then look for opportunities to use them in the kitchen.
In many restaurants, your chefs will sabotage your proposals to develop any recipes, and this is normal, because the chef may have already tried this recipe before and is not interested. And if you suggest something interesting that he hasn’t done yet, then elaboration can only take place because of his personal interests - but it can’t be any other way. The main thing is not to give up after the tenth or even three hundredth refusal. Perhaps the economy in a restaurant does not allow the use of products for processing, then do not spare your money for the sake of experience: buy the products and cook. Think of this process as learning, and you have to pay for good learning. You can use new recipes for staff meals.
We read an interesting way of influencing and managing this evening—practice it at work. This is both useful and very interesting. Those unfamiliar with management practices are usually loudly indignant at such advice, considering it, to put it mildly, unethical. Therefore, you should not tell your colleagues about your practices. Without holding a leadership position, you can manage people only if others like you and they are ready to do for you what you want them to do. Essentially, management is the science and art of becoming a good person. Become a good colleague!
“Management is the science and art of becoming a good person. Become a good colleague!”
Step Four: Sacrificing Salary Today to Earn More Tomorrow
Some chefs, having embarked on a career path, work in the same company, in the same restaurant, with the same kitchen. Most often, chefs of authentic cuisine, such as Japanese cuisine, fall into the trap of a narrow focus. I have friends who worked in Japanese restaurants for eight years, rose to the level of chefs, and eventually decided to change jobs. Only Japanese cuisine no longer suits them, but they can only get into a restaurant serving European cuisine as chefs, and even, for starters, as trainees. They are offered the salaries of trainees and regular chefs because their knowledge of Japanese cuisine is not applicable in Europe. As a result, they don’t quit their old job because they feel sorry for losing two-thirds of their current salary, but they no longer get any pleasure from work.
There is no need to delay expanding your horizons and gaining experience in various cuisines! If you have already worked in one kitchen for a couple of years - for example, in an Italian kitchen, then quit and go study another, even if you are now a sous chef, and in the new restaurant you will receive a chef's salary. The loss in money now can reach up to 50%, but this is nothing compared to the experience you will gain and thanks to which you will stand out among other chefs when applying for your next job or when your management is faced with the task of choosing a sous chef or chef from the team . The one who knows and can do more wins.
There was such a case in my practice: I worked as a sous chef in an Italian restaurant, received a good salary, but at one point I went to work in a Japanese restaurant to study Japanese cuisine. My salary as a cook in a Japanese restaurant was two times lower than as a sous chef in an Italian one. In two months I made up for the losses and again received my previous sous-chef salary, and when I quit there, I was promoted to the next restaurant without competition as a generalist in Italian and Japanese cuisine with experience as a sous-chef. Many people laughed behind my back when I lost money in salary for the sake of experience, but I knew that these losses were my investments in myself, in my knowledge, this was tuition fees. I did this more than once and even left the position of chef to work as a simple cook in order to learn from a good chef.
I know several chefs who did the same thing: leaving good jobs for lower salaries to get the work experience they thought they needed. One of these chefs is now the brand chef of four restaurants in St. Petersburg, and these are unique raw food restaurants.
All the methods of successful career growth that I recommend have been tested in practice by me personally, my colleagues and my students. Everyone's results are different depending on their goals. Some are already sous chefs, others work as chefs and brand chefs, I have my own cafe and outdoor restaurant. All this is thanks to hard work and constant self-education. To write these educational articles, I specifically read books on writing texts and articles, took training on maintaining attention with text and involving the reader in the plot. But I could say, like many: “I’m a cook, I just love to cook, why do I need all this?”
In Russia, the education of chefs is at a very low level, and there is no understanding at all of who we are and why we are in the kitchen. Many work as cooks to provide themselves with a regular income - to receive a salary. But a chef is a life that must be lived with pleasure and achieved results that you can be proud of!
I believe that Russian chefs will be recognized as the best in the world!
Chef Konstantin Ivlev, well known in culinary circles, is a guru of the restaurant business and a famous TV presenter. Not a single important detail escapes his inquisitive gaze. He knows everything related to delicious, gourmet food and elegant serving of dishes with an A+.
The biography of Konstantin Ivlev is, for the most part, connected with Moscow. Here he was born and lived from the age of 12. The future chef spent his early childhood abroad. Dishes from Konstantin Ivlev can be tasted at the Wicked restaurant (he is its co-owner and chief culinary officer). Fans can also watch the development of events on the TV screen, where various shows with Konstantin Ivlev (“On Knives”, “Ask the Chef”) are aired. At the moment, Konstantin Ivlev is 43 years old. The personal life of the chef is going well. Married for a long time. She is raising her son Matvey, who is already taking his first steps in the culinary arts, and his daughter Marusya.
The beginning of the way
Konstantin Ivlev’s path to high-class restaurants began with a European-level establishment, “Steak House,” where he ended up after the army. The skill of the cook in the 80s “perestroika” years is difficult to overestimate. There were no places where you could eat well. Konstantin Ivlev found himself offering customers unique dishes for that time. The path to the restaurant business turned out to be accidental. The future hero of culinary programs Konstantin Ivlev entered a specialized school for the company. He considered it pointless to continue his studies in the 10th grade: he was unlucky in his studies, but he managed to create something interesting in the kitchen. The master’s first experience was related to serving visitors to the institute’s canteen, where up to a thousand people came per hour. Having graduated with honors from the institution, he rapidly gained “points”, constantly improving his qualifications.
Chef Ivlev’s series of restaurants included the most famous places, the “Rublev” entertainment complexes “Karo” and “Razdory-2000”. Chef Ivlev considers the legendary “Nostalgie” to be his life and professional school. In 1996-1997, the restaurateur worked here as a sous-chef and adopted the experience of the famous Frenchman and master of culinary art Patrick Pages.
Konstantin Ivlev received the high-profile title of “chef” at the age of 24, when he headed the “Reporter” restaurant.
Returning to Nostalgie in 1999 in a new capacity, he worked in tandem with Yuri Rozhkov.
Participation in the promotion of projects
Since the early 2000s, Konstantin Ivlev has been actively involved in promoting restaurant projects, offering signature cuisine of various variations. At Boulevard, the chef promoted eclecticism, which was popular at that time. At the same time, the menu from Ivlev’s restaurant In Vino was gaining popularity. Konstantin Ivlev also participated in Konstantin Novikov’s project “GQ-bar”, improved the position of the White Rabbite restaurant, and worked on the Luciano trattoria. Dishes from Konstantin Ivlev could be tasted at the Poison cafe, L’Etranger and Zebra Square establishments. Continuously studying, the chef attends thematic training seminars and master classes from top-class specialists in Europe and America. The activities of Konstantin Ivlev have been repeatedly noted by authoritative publications. “Chef of the Year” is one of the awards he received from Time Out magazine.
The famous restaurateur is also a member of the Guild of Gastronomers (France), the head of the domestic Federation of Chefs and Confectioners. Together with his colleague Yuri Rozhkov, he owns the Ask the Chef culinary school.
His preference is quality ingredients. He travels a lot (both for filming television programs and for personal purposes) and himself participates in the selection of products for restaurants. Konstantin Ivlev’s sphere of interests is reflected on Instagram, where he shares professional and personal materials. Photos and videos of Konstantin Ivlev (with his wife, children, colleagues and friends) can be viewed on his personal page on social media. networks.
Activities on television
On television, the chef acts as a popularizer of original cuisine and the art of cooking in general. He has many loyal fans. Konstantin Ivlev is not only a competent cook, a good presenter, but also an attractive man. Weighing 104 kg. He is tall, athletic, and takes good care of himself. According to him, the plump and rosy-cheeked chef is just a myth.
Nowadays, Konstantin Ivlev’s videos from the show “On Knives” are very popular. The “war” against unprofessionalism in the catering sector is broadcast on TV screens and is loved by Russian viewers. Reality tours expose the true state of affairs in the Russian restaurant business and encourage restaurant owners to develop and regularly “work on mistakes.” The TV show “Ask the Chef” will appeal to those who love to cook. The chef shares the secrets of dishes that can be easily mastered at home. The target audience of the project is cooks of any level of training (both beginners and professionals). You can also find various materials and original recipes from a talented gastronome online.
For book lovers, Konstantin Ivlev has prepared several printed publications. The most popular books are “My Kitchen Philosophy” and “Russia Cooks at Home.” Other books were co-written with the chef’s colleague and friend, Yuri Rozhkov. Active educational activities contribute to the prosperity of the chef’s personal projects - in particular, Konstantin Ivlev’s restaurant in Moscow enjoys constant popularity.
A famous restaurateur collects chef dolls. Now the collection includes more than two hundred figures from different countries. Konstantin Ivlev pays special attention to the exhibits and stores them in a special cabinet. Among them there is also a mini-copy of Konstantin Ivlev himself - as a gift from the chef’s wife
- 20 years ago he gave up alcoholic drinks;
- supports Dynamo Moscow;
- Once a year, the Ivlev family “escapes” on vacation to an exotic country, where they devote time exclusively to themselves.
Konstantin Ivlev is a good example of how a passionate person becomes successful in his business and helps others find their own path. The chef's projects produce good personnel who will form the basis of a highly qualified galaxy of restaurateurs in the future. And for the average viewer of Konstantin Ivlev’s show it’s a reason to relax, get creative in the kitchen and simply enjoy the process of preparing delicious dishes.
Konstantin Vitalievich Ivlev is a Russian chef and TV presenter, known for the programs “Ask the Chef”, “On Knives”, “Hell’s Kitchen”.Childhood and youth
Konstantin was born on January 12, 1974 in Moscow. The boy's father worked for the KGB, and when Ivlev was 7 years old, the family moved abroad for five years. Upon returning to Moscow, 12-year-old Kostya had a lot of foreign things that were not easy to find in domestic stores, but his strict father did not allow the teenager to boast of his wealth in front of his friends.At school, Ivlev was far from an excellent student and often upset his parents with bad grades, but he was a good helper in the kitchen. After graduating from high school, Konstantin entered vocational school No. 19, where he began to study cooking.
Chef career
In 1993, having received his education and served in the army, Ivlev began working in his specialty in restaurants in Moscow. The talented young chef quickly began to move up the career ladder - just a few years later, Ivlev was already working as a chef in the most prestigious restaurants in the capital, including the GQ bar and Ginza-Project restaurants. 
At the beginning of his career, Ivlev attended many master classes and seminars in Europe and the USA. The training took place in special schools and restaurants awarded 2 and 3 stars in the Michelin guide.
Konstantin Ivlev on modern chef education
In 2000, Konstantin took 3rd place at the Russian Culinary Championship, and also became the only Russian chef at the Haute Cuisine Week in Russia. The following year, Ivlev received the title of “Chief of the Year”. In 2007, Konstantin confirmed his title according to Time Out and CHEF magazines.
In 2004, Ivlev wrote his first book, “My Kitchen Philosophy,” in which he formulated his own gastronomic philosophy and expressed his thoughts about professional cuisine.
In 2008, Ivlev became a member of the French gastronomy association Chaine des Rotissers and later headed the Federation of Professional Chefs and Confectioners of Russia. Two years later, Konstantin, together with chef Yuri Rozhkov, opened the “Ask the Chef” culinary school in Moscow.
In 2011, Konstantin, together with Rozhkov, published the book “Kitchen for Real Men,” and two years later, the book “Russia Cooks at Home,” in which chefs shared proven recipes based on Russian products.
In 2014, Ivlev became co-owner and chef of the Wicked restaurant in Moscow. Czech footballer Martin Jiranek was also at the helm of the establishment. The restaurant, completely renovated, abandoned the high-flown dishes and offered visitors classic “Ivlevsk cuisine” with familiar recipes in the author’s refined style.
Konstantin Ivlev on television
In 2014, Ivlev starred in season 4 of the TV series “Kitchen” on STS, appearing as a participant in the culinary show “Chef” (season 4, episode 20). Apparently, Konstantin liked his debut on TV, and by 2016 Ivlev worked as the host of several culinary programs at once: “Wednesday of Taste” on the radio “Silver Rain”, “Taste within your pocket” on the channel “Kitchen TV”, “Eat this immediately! » on the “STS” channel and “Ask the Chef” on the “Domashny” channel. Ivlev hosted the last show together with Yuri Rozhkov. 
In the same year, the famous chef was invited to become the host of a new show on the Friday channel! - “At knives.” In it, a patient master taught restaurant and cafe owners how to work correctly and avoid ruin. The show gained great popularity, although some viewers considered the presenter to be rude, and the whole country learned about Ivlev.
Konstantin Ivlev told the whole truth about “On Knives”
Personal life of Konstantin Ivlev
Konstantin has been married for more than 20 years. His wife Maria is 4 years younger. The cook recalled that it was love at first sight. The couple have two children: son Matvey (born in 1999) and daughter Masha (born in 2014). Ivlev’s son is already trying his hand at cooking and once took part in one of the episodes of “On Knives,” and in 2012 he became a co-author of Konstantin’s book “Cooking for One, Two, Three!” 
Konstantin's nephew, Roman Ivlev, is also a successful chef and one of the founders of the Culinary Partnership Center.
Konstantin Ivlev about “Russian cuisine”
In one of his interviews, the chef shared that he never copies recipes, but cooks on a whim, and some recipes come to him in a dream.
Konstantin leads a healthy lifestyle, does not smoke and rarely drinks alcohol. Ivlev swims a lot and, according to his assurances, can easily run 10 km.
Konstantin Ivlev now
September 20, 2017 on the entertainment channel “Friday!” a new show “Hell's Kitchen” has launched - an analogue of the famous culinary reality show with the participation of British chef Gordon Ramsay. 18 chefs took part in the competition, ready to complete the most difficult tasks even under severe pressure from the master. The winner was promised a place in a prestigious restaurant and a large cash prize - a million rubles. In this show, Konstantin did not try to spare the self-esteem of the participants and was even tougher than in “On Knives”.Announcement of “Hell's Kitchen” with Konstantin Ivlev
In the future, Ivlev plans to launch a fast food chain called Chick-pork, where the entire menu will be based on chicken and pork dishes. Konstantin is also going to write his fourth book called “The Bible of New Russian Cuisine.”
This charming man with a bald head evokes sympathy among those around him. He is not a famous actor or singer, but there is certainly interest in him. Russia and neighboring Ukraine know Ilya Lazerson as the best skilled chef. Children, family, secrets of popularity, as well as other details of Ilya’s biography will be revealed in this article.
Best Apprentice Chef
Ilya was born in 1964. As a native Ukrainian, he loved to eat delicious food since childhood. After studying at an English high school, he returned to his hometown of Rivne. Ilya Lazerson, whose biography includes a lot of interesting information, entered the Soviet Trade College at the age of 15. Here he studied for four years. Excelling in culinary studies, Lazerson remained a top student. It is not surprising that he graduated from college with honors.
Study three times
In 1984, Ilya was called up to serve. In the ranks of the Soviet army, he further improved his cooking skills. It seemed that the kitchen was his calling, but what else did Ilya Lazerson want? The biography contains the fact that for Ilya the experience gained was insufficient: in 1991, he graduated from the Technological Institute, which is located in Leningrad, with nothing in his hands. Acquired specialty - bread production technology.
Lazerson intends to settle permanently in the Northern capital. To begin with, he gets a job as a regular cook at the prestigious Grand Europe hotel, and then moves to a number of other restaurants in the city, where he serves for several years. When the Chefs Club was looking for a president, it became clear to everyone who would fill this vacant position - Ilya Lazerson. The biography of a culinary master is not limited to one position held. So, in 2008, Ilya Isaakovich opens a studio school, where he conducts classes for everyone who wants to improve their culinary skills.
Well-deserved recognition
Many admirers of his talent are interested in the question: “Why this particular profession?” In his few interviews, Lazerson says that life itself pushed him to her choice. His parents (father, an engineer, and mother, a teacher) spent a lot of time at work, and he had to cook himself. In addition, studying in London presupposed independence and the ability to feed oneself. This is how the idea of a future occupation was born, to which Ilya Lazerson dedicated his entire life.
The biography of this person does not contain any special information, and at first glance it may seem that Ilya is a very ordinary person. According to Lazerson, this is true. He never abuses his status as a recognizable person and still blushes when people talk about his achievements. He chose his path consciously - it so happened that, having tried it once, Ilya became involved in cooking.
During his career, he learned a lot about food and their relationships. Lazerson is the author of a number of books in which he reveals the secrets of a good cook, who, according to Ilya, should determine in a matter of seconds how to prepare a delicious dinner from the products on the table.
Lazerson's excellent knowledge of chemistry helps him create magic in the kitchen. But not even this, but rather the acquired theoretical and practical experience allows us to look at the cooking process from a different perspective.
Ilya Isaakovich admits that working in the best restaurants in St. Petersburg allowed him to meet famous people. So, Maya Plisetskaya dined at Flora, and once Lazerson prepared a business menu for Vladimir Putin. Well, such recognition is worth a lot!
Home comfort
Considering the “not a man’s business” that he does, fans are interested in what place Ilya Lazerson occupies in the home kitchen. The family of the recognized chef consists of his wife Natalya, who is also a good cook, but gives Ilya the opportunity to “cook up” a delicious dish, as well as two children. But so far the son and daughter have not decided whether they will follow in their father’s footsteps. In any case, Ilya Isaakovich will always be able to show them a master class.
By the way, Lazerson found application for his work on television. He became the host of several culinary programs broadcast on TV channels and radio stations in St. Petersburg.
