Experience determines everything!

It brings us joy to introduce Bahar, a young girl from Baku whose journey is a testament to the joy and fulfillment that can be found in pursuing one's true passion. Bahar sometimes had a vague idea of what she wanted to do. Like many young people, she aspired to her calling. In her last years of school, she followed her friends studying for medical school. During her time in physics, chemistry, and biology classes, she realized that her eyes were not as bright as those who aspire to wear a white coat and save lives. Upon graduation, she learned the importance of doing things that would inspire and never fade her interest.

Zero experience compensated with overflowing desire!

I found myself in a French restaurant's kitchen with a French chef in Baku. Thibault Bera gave me the green light to internship, even though I had yet to gain experience. I told him, "I have zero experience, but it’s compensated with overflowing desire!" It was during my visit to Paris Bistro that I realized how much I enjoyed cooking. I felt happy upon returning home after spending 12 hours on my feet. I wanted to talk about this work, study, develop. Thus, I promised to make it my life’s work.”

Working with the Paris Bistro team, Bahar considered it her first school. Comparing her first experience with that of her French friends, she is very grateful to the team that inspired her and taught her with enthusiasm. In France, she said, the newcomers, in this case, are not so lucky. French cuisine and the 18th-century book by Auguste Escafière inspired her studies in France. She initially received this book gift from a chef from Sumgayit in Almaty. “I understood how exciting this job is and realized that I want to be educated in this field abroad. I started studying French at the University Foundation Center in Baku and was also assisted in enrolling in one of the top culinary schools Lycée D'hôtellerie Et De Tourisme. This place has shaped me not only as a professional but also as a human being. During my time in Versailles, I first encountered personal responsibility, administrative difficulties, and, generally, adult life. The experience was complex, but afterward, I am no longer afraid.”

Her family did not immediately welcome this desire to become a chef, as it was rare for them. “Many choose occupations that are easy for others to understand and comprehend, choosing the path of least resistance. There were no successful cooks in my vicinity. The chefs only appeared in magazines and TV shows. Associating myself with people from a different country with a different mentality was challenging, but I took a leap of faith. Despite the fantastic dishes of Azerbaijani cuisine, the cooking profession is not yet at its peak, so many people don't understand why I do it. According to most people, it is the choice of those who have not been able to enter any university.  In France, I discovered that many individuals aspire to become chefs. Their profession is something they're proud of. Not only a chef but also a professional waiter - a matter perceived with honor and dignity.  I like that in recent years in Azerbaijan, this service sector is developing, and the chef is among the most sought-after professions.”

After completing her bachelor's degree, Bahar was also intrigued by working with chocolate, mousse cakes, and little desserts that are highly regarded. She enrolled and trained to work as a pastry chef. She didn't stop there either. After her fourth year of study and practice in France in 2021, Bahar decided to pursue her dream of studying at the famous Paul Bocuse Institute in Lyon, the culinary capital of France. Regarding gastronomy, the Paul Bocuse Institute is similar to Harvard, Yale, Stanford, and other prestigious institutions. Bahar is already in the third year of study (editor's note:  25-30% of students are forced to leave this institution in the first year of study, as they are expelled for failure and professional incompatibility), and this experience is significant. She came across similarly inclined people, friends who became family, with whom she admits they frequently talk about….cooking!

Bahar also became friends with Ilya Vasyutinsky through the Institute. As a captain, he invited her to the National Junior Team from Ukraine to cook with him at the IKA Olympic Games. “The Olympics on cooking took place in Stuttgart from February 2 to 7, 2024. This is a major event that occurs every four years.  The Olympic week presents an excellent chance for advancement. Competitions are the most effective way to overgrow, but the Olympics are even more so.  One gets into a very atypical situation, trying to cope as beautifully as possible. Despite not winning the prize, we are proud of our participation and thankful for the opportunity to test our potential.”

The kitchen is not about enjoying cooking.

Bahar cautions against conflating the ability to cook well with being romantic about the cooking business.  “The kitchen is not about setting the table, cooking, and inviting friends. The kitchen is a constant battle! For survival. Especially in the beginning. I believe that the kitchen is a place that requires you to stand up and be strong, especially if you're starting out. You will face stress daily, and even during sleep, you will hear the sounds of cooking. This stress must be passed on to everyone wanting to work in the restaurant business. Don't hesitate to try, seek practice, and work tirelessly. Even if you're working for free, you'll encounter professionals who'll teach you and work alongside you.”

I acquired my skills as a chef by practicing—I asked for all kinds of tasks and gained knowledge through my eyes, ears, and hands at every opportunity.

More recently, Bahar participated in the final culinary competition organized by the National French Confederation of Subproducts (Confédération Nationale de la Triperie Française). This is the 6th European Subproduct Championship. “It's hard to comprehend how to live an everyday life in this schedule. Finding a partner who shares your love for this cause is complex. It's lucky for me that my husband Sabir is also a chef and works in France. He understands and accepts my schedule because sometimes, due to work, we cannot see each other for weeks and not spend time together like normal couples due to the inconsistencies of weekends.  It's shameful when a partner doesn't share your dreams, and I wouldn't want it to happen to any of my colleagues. I am grateful to have someone who supports and helps me achieve my goals.”

My superpower stems from my origin.

Of course, Bahar is connected to her roots in a significant way. As the granddaughter, daughter, and niece of famous artists, she desires to emulate and surpass them. “My origins are essential in my improvisation. I can offer the European public some combinations they are not quite used to yet. Coming from Azerbaijan makes me a little different and gives me strength. I enjoy being asked about my homeland when someone says: "You have an exotic accent; where are you from?" and I respond with great love.  My country is becoming increasingly popular among the European public due to its achievements in various fields in recent years. I am proud of that.”

Taking risks is crucial to development.

Bahar could have gone on to become an artist or designer if she hadn't chosen to become a chef. Despite this, she still paints and hopes to open her own restaurant where the decor will be done by herself. “This is one of my primary tasks.” This lady has many tasks because they have such beneficial results. “ Heritage is left by those who have made a cultural, political, or scientific breakthrough. And those people whose actions have affected generations.  I aspire to contribute to the Azerbaijani culinary culture and leave my footprint, inspiring someone to start a new business, develop new projects, and take risks. If you don’t risk it, you don’t grow. I want to join the great legacy my people and my family have created.”

Bahar shared her favorite books on gastronomy with anyone interested.

1) Auguste Escoffier “Culinary Guide”. My first and most beloved book is a classic culinary base, which is where I began my interest in classical cooking

2) ) “On va deguster la France”—This interactive book is colorful and exciting, sure to please lovers of cooking history.

3) “Le guide de la fermentation du Noma” - This study and guide on fermentation, a creation of the renowned Noma restaurant in Copenhagen, is a must-read for adventurous chefs. We delved into this book during a module at the Institute of Fermentation, a testament to its pervasive relevance in the culinary world.

4) “The Whole Fish Cookbook” is an innovative guide to using all the parts of fish in cooking. It was written by an Australian Chef who is a fan of his profession and is always searching for new approaches to cooking seafood. He is working very hard on more efficient use of products and waste reduction.  I learned this chef from my classmate during his presentation on chefs constantly working on today’s agenda.

5)” Champignons” – a book about the biggest mushroom fan Regis Marcon. Man With four Michelin stars (3+1 green). It is exciting to read about mushrooms as his entire kitchen revolves around mushrooms. In general, all his books, as well as the books written by his son, are attractive to familiarize with.

 6)  “Devenir Boulanger”- I have been studying the art of making dough with increasing care in the last year. I worked a lot at the bakery with the chief, and I was amazed at how many intricacies there are in this case and how every detail matters and affects the outcome. I was thrilled to see my boss win a big boulangerie competition with his team. At work, I saw his prescription tests and how worried he was. Looking at such people again, I realize everything depends on you and your ability to work until victory.