Is it true that the famous pastry chef and TV presenter of the “Sweet Stories” program bakes cakes for Alla Pugacheva?
A.S.:- That's right. WITH Alla Borisovna Pugacheva we met about 4 years ago. At that time I was working at Radio Alla, hosting a program about star desserts. On the occasion of the station's birthday, Diva and I made a birthday cake. After some time, she called me asking me to bake a cake for her sister Alina. We've been friends ever since!
I always try to surprise Alla Borisovna. For her anniversary, for example, I presented her with a “Million Scarlet Roses” cake. Please note that I made all the flowers from mastic by hand. The birthday girl was delighted. Every gift for Alla Pugacheva is my test. I spend a lot of time thinking about design and taste. My last gift was a two-tier cake decorated with tulips and ladybugs for the first day of spring. I called it “Golden Nice”. Got it!
“TV Guide”: - Alexander, why did you decide to become a pastry chef? Don’t you think that frying, baking and cooking is still a woman’s job?
A.S.:- I don’t think so at all. Who came up with this anyway? I've always been crazy about baking. On weekends, my grandmother baked pies, pancakes, and sometimes delicious cakes. I still ask her to find the old notebook with recipes. I can’t say that since childhood I dreamed of becoming a pastry chef. I just helped my grandmother because I liked it.
When I grew up, it was time to think about my future profession. At that moment, I definitely decided that I wanted to work in a hotel as a head waiter. I thought: “I’ll work in Russia, and then I’ll go abroad, where glitter and luxury are everywhere!” However, he quickly descended from heaven to earth. I thought that due to poor hearing it would be difficult to work with people
My gaze then fell on the kitchen: I wanted to make huge cakes for magnificent celebrations. You know, the ones that come out on huge trays. Without thinking for a moment, I applied to the culinary college in Tsaritsyn, where they train pastry chefs for the hotel business. I didn’t get in on my first attempt at age 14, and I didn’t get in on my second either. Already at the age of twenty I was still accepted. I remember I made a promise then that I would graduate with honors. And he kept it! After graduating from college, I worked for a year as a pastry chef at the Metropol Hotel, at the age of 23 I went to the Eldorado restaurant, and at the age of 30 I opened my own business - “A. Seleznev’s Confectionery House”...
“TV Guide”: - When did television burst into your life?
A.S.:- Seven years ago, on March 8, when the Domashny TV channel had just started broadcasting, I was invited to cook breakfast on air. I liked this idea! However, as soon as I stood in front of the camera, my body became steel and my tongue did not move. If you only knew how much I had to struggle with myself! Despite this, they called me once, twice, and then they decided to do a program called “Sweet Stories,” which has been delighting viewers for seven years!
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- Initially, it was planned to make a sauna or a place to relax in this room. But, since I constantly cook something, I needed an area separate from the home kitchen. Therefore, as they say, with a slight movement of the hand the sauna turned into a culinary studio! (Laughs.) The Domashny TV channel quickly found out about this and offered to film the “Sweet Stories” program here. So for two whole years my studio became a film set. To this day, at this table I conduct master classes, bake all sorts of goodies in my free time and film scenes for my books. | |||
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And this is our big guy Georges, or simply Zhorik. I don't like small dogs. Agree, it looks pretty funny: a big guy with a pocket dog. One day in a cafe I saw a married couple, and next to them was this dog. I began to observe his behavior and habits. The dog, despite its size, turned out to be unusually calm and affectionate: it lay quietly at the feet of its owners and followed various commands. I thought: “Why not get one like this? After all, I just moved to a new home. There’s enough room for everyone!” Already at home I learned from the Internet that this breed is called the Bernese Mountain Dog, I found their association in Moscow and called. A few months later, the cute puppy was already in charge of my house! |
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- I like traveling very much. Every time I bring souvenirs from flea markets from abroad. Many people say that old things contain bad energy. I believe that in my house these long-lived items will live a new life. I brought the figures in the photo from Singapore. I went there for the World Confectionery Championships. One day, while walking around the city after a competition day, I went into a souvenir shop and bought from a local resident bird women, who, according to legend, guard the Buddha himself. I thought then: “We need to put it in the room next to the bed. Let them protect me!” | |||
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I do not believe at all in the theory that man descended from apes. I believe that we were brought from space on an alien ship. I have always been fascinated by the Moon because it is the closest star to our planet. And I'm sure there is life there. In order to study the Moon, I purchased a telescope. I can sit and look at the craters and depressions for hours. This energizes me for the whole day! |
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My breakfast is a cup of coffee and two chocolates. At noon I have lunch and in the evening I have dinner with tomatoes and mozzarella. Yes, I don’t allow myself to be corroded! But since I’m hosting guests this morning, I decided to prepare a light but satisfying breakfast. By the way, I recommend this recipe to all readers. You need to finely grate the zucchini, salt and pepper it, add 2 eggs and 5 tablespoons of flour. Mix everything well and fry on both sides in a frying pan. Serve with Philadelphia cheese or sour cream. Bon appetit! |
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- After closing my pastry school, I decided to publish a recipe book. In 2006, the idea came true: the first collection, “Sweet Stories,” was published. After a while, the Eksmo publishing house became interested in my work and offered to collaborate. Together we created “Culinary Holidays”. The book sold out with a bang. Now I’m preparing to release my ninth collection of recipes. | |||
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The painting depicts the greatest French actress Sarah Bernhardt. I first saw this masterpiece in the lobby of a Parisian hotel. During the week I spent in the capital of France, I managed to truly fall in love with the painting. Passing by every day, I sighed and thought: “Oh, what a gorgeous work of art! It would be great if such a picture hung in my house.” Upon arrival in Russia, I decided to order a reproduction from familiar artists. Well, I couldn’t get this captivating beauty out of my head! |
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Photo by Alexey Vitvitsky
Confectioner, founder of the Alexander Seleznev Confectionery House, presenter of the program "Sweet Stories" on the Domashny TV channel.
Biography of Alexander Seleznev
After finishing his third year at the Textile Academy, he entered Tsaritsyno College, where he graduated with honors with a degree in pastry chef.
Career of Alexander Seleznev
Already during his studies, Alexander began working as a pastry chef in the best restaurants in Moscow. His track record includes the hotel " Metropol", restaurant " El Dorado", restaurant Arkady Novikova « Serena».
While working, he attends master classes from the best confectioners in the world: Michel Chavet, Didier Renardo, Hedeki Morikawa. At the same time, Alexander participates in Moscow and international confectionery competitions.
He is a laureate of the Culinary World Cup in Luxembourg and the absolute champion of Russia in confectionery.
Founded in February 2004 "Confectionery House of Alexander Seleznev", whose pastry chef he is to this day.
Since 2005, Alexander has been hosting the program “Sweet Stories” on the TV channel “ Home».
Alexander Seleznev, the absolute champion of Russia in confectionery, television and radio host, author of numerous books about cooking, told us about his move and new life on the Cote d'Azur.
Alexander, what was your first acquaintance with the Cote d'Azur?
Twenty years ago, with my French friend, the pastry chef of a Moscow restaurant, I went to study at a culinary pastry school in Paris. After training, we had three free days left and we decided to go by car to the Cote d'Azur. It rained and sleeted all the way - it was in November - and the next morning upon arrival, I woke up from the bright sun, looked out the window and saw green palm trees, tangerines and oranges hanging on the trees, and the blue-blue sea. It was an unforgettable experience and a stark contrast to Paris. We walked in the Jardin Exotique (Exotic Garden) in Monaco, visited San Remo - there were many pleasant impressions from the coast. Therefore, when, many years later, I began to think about foreign real estate, I had no doubt that the choice should fall only on the Cote d'Azur. First I bought an apartment in Nice, near the Negresco Hotel, then I wanted a plot of land and bought a house in Cimiez - this is a very beautiful, quiet residential area. I spent a lot of time in this house, friends often came to visit me: Kristina Orbakaite, Nikolai Baskov and others visited me. I've been going here on vacation for eight years. But in the last six months I finally moved to Monaco, and I visit the house in Cimiez about once a month, I go there as if to a dacha, I garden and cook. The house needs energy, but for now all my energy is taken up by work.
You opened the Riviera confectionery in Monaco, tell us about it.
My confectionery was organized in 1955. I am her third owner, the previous owners owned her for 35 years. This is one of the oldest pastry shops in Monaco with a lot of experience and a wide range of products: yes, we have adopted a range that has been created for decades. For example, the Mont Blanc dessert, which is very popular, was inherited from the previous owners.
I also introduced innovations, for example, “Honey cake” cake, “New York” cheesecake, “Kyiv” cake. There is an interesting story connected with the latter. We call it “Gäteau Russe” (Russian cake). The 80-year-old owners of a chain of pastry shops from Nice shared the recipe and name with us. They told us that this was Catherine II’s favorite cake. Now Monegasques have also fallen in love with “Gêteau Russe” - it is our most popular dessert, they buy it very quickly - I make three huge layers a week. It has nut cakes, raw almond meringue and praline cream (caramel with nuts). This cake is very light and airy, similar in taste to Kievsky cake. In France, there is also a similar dessert, Succes, with praline and almond powder; it has a little in common with “Gвteau Russe”, so the taste of the “Kyiv” cake is familiar to the French, the only difference is in the proportions.
How does a French pastry chef differ from a Russian one?
First of all, education. The French pastry school is the strongest in the world. For a pastry chef, there is only one country on the globe - France. The training here is very in-depth, alternating with practice. They study theory here for a week, and practice exclusively for a week. But in Russia, everything is only from books; knowledge is obtained, as they say, by the tip of the hat. It seems like you read all the recipes in the book, but in practice you can’t cook it: you just don’t remember what the cake consists of without the textbook. The French start with a solid base, then work with all textures, both chocolate and caramel, and then they choose a specialization - who wants to study what. When I recruited confectioners here, I was very pleased with their professional level - they all come as well-trained specialists, they are proud of their work, they expect a good salary, they feel great. In Moscow I have the “Seleznev Confectionery House”, 250 people work there, but there are not many real confectioners, most of them are people with a different education who were trained locally. There are no confectioners in Russia: people graduate from colleges and technical schools with a degree in confectionery, but then do not work in the profession. It's all about attitude: in Russia this profession is considered unpopular, insignificant, and, on top of everything else, very physically difficult. Everyone wants easy money, easy work. And in France, people know that no matter how your life turns out, you need to have a specialty in your hands, to have a bon métier (good profession). When I tell you here that I am a pastry chef, the locals faint with respect and admiration. In Russia, for some reason, they think that this is a woman’s profession, but in France, only a man is a pastry chef. So does the chef.
What is the most memorable cake you have made?
We prepared the largest cake, two meters high, decorated with handmade flowers and sugar paste, in white and gold colors, for the Hotel de Paris. We collected it in the beautiful hall of the Louis XV restaurant.
What difficulties did you encounter when setting up a business in a foreign country?
It was difficult with the staff and the confectioners. They are French, conservative and traditional, they were very accustomed to the previous owner, and for them I was too young, new, Russian. They thought that I wouldn’t work, that the Russian mafia had arrived and would launder money here. I would love to wash it, of course, but I have to work (Laughs). They also knew that I was famous in Russia, they were afraid that I would only film something here and bend my fingers. Subsequently, I was able to show them that I work just as much as they do, even more. There are no problems with communication - I received my basic education in France, so I know French. In addition, many words from confectionery terminology have passed from French into Russian - “meringue”, “meringue”, “praline”.
Why did you choose France for business?
I have a very serious profession in my hands - I am a pastry chef. Even when I had a high level of publicity in Russia for many years, I always introduced myself as just a pastry chef. He was not called a TV presenter, although he worked on TV for 10 years, a writer who wrote more than 50 books, but specifically introduced himself as a pastry chef and promoted this profession. And all the best in confectionery art, the combination of tastes and textures, comes from France. Naturally, I decided to connect the confectionery business with France. But the French economy is going through a difficult period due to crazy taxes. At first I wanted to buy a pastry shop in Nice, but I was confused by this 70% tax, as well as the laws protecting workers. For example, you do not have the right to fire a person you don’t like, you are obliged to support him until retirement, but he will sue you, and you will be forced to work only for his support... There are many nuances, so due to organizational issues we chose Monaco. There are no taxes here and everything is very stable.
Tell us more about your experience of doing business in Monaco.
In Monaco, the profession of a merchant (and I am not only a pastry chef, but also a business owner) is a respected category of citizens. We have certain rights, benefits, respect in society. In Russia, it is not customary for the owner to stand behind the counter himself. And in Monaco it is very important that Monegasques see with their own eyes that you work. I myself go every morning with cakes, and they appreciate that it is me and not some hired employee. For them this is a categorically important point. If you take a bunch of staff, then everything will fall apart. I can leave for a maximum of two weeks, but as a rule, I don’t leave for more than three days - I can’t leave my child for a long period. These are some kind of internal obligations to the staff, to clients, in my opinion, this is a serious professional attitude towards one’s work.
Is it difficult to work in a resort location, because the atmosphere around is so relaxing?
There is no time to relax. We started working on November 1, then preparations for the New Year began. On New Year's Day there were 350 pre-orders alone. And on January 2 at 4 am I started working again - it was time for galette de rois with crowns (a traditional holiday dessert), and every day in January I started work at 4 am. A month without days off. Therefore, I didn’t even pay attention to the sea. It all ended in February, we had two weeks of vacation and then we started preparing for Easter, which was on March 27 this year, very early. In the summer, the clientele is also good, because a flow of tourists comes. In the summer, however, other tastes rule - instead of hot tea, they drink cold tea, take homemade lemonades, we prepare pink champagne sorbet, homemade ice cream, and freshly squeezed juices.
How do you rate the quality of products in Monaco?
The quality of the products here is amazing, incredible. I get great pleasure from them. Real chocolate, fruits, cream - we buy only the best, the most expensive. We don't skimp on products because people feel it. In Russia, for example, the euro is rising and we have to buy cheaper products in order to survive. But here everything is stable. I would also like to note the quality of service from suppliers - there are several of them in Monaco. Their work is clearly organized. In the morning you can place an order - in 10 minutes you have all the products.
Are there Russian dishes that you miss?
No, but when I come to Moscow, I go to my friend chef Maxim Tarusin at Doctor Zhivago and take everything that is on the menu: pickled cabbage with beets, Astrakhan Hall herring, pies, pike cutlets, crucian carp in sour cream. Out of friendship, I can always get a place there “out of line.”
What do you like best about local cuisine?
Every day for lunch I eat mozzarella and tomatoes with good olive oil. Since there are big problems with mozzarella in Russia now, my enjoyment of this dish increases even more.
How can you stay so slim while working with desserts?
I easily manage to stay in shape, the main thing is not to overeat. I eat foie gras and bread, drink wine, and while working I often try desserts: creams and biscuits. But I don’t have breakfast at all - I only drink coffee. The first meal is at one o'clock in the afternoon, lunch is mozzarella with tomatoes, and dinner is already full, although without dessert. Sometimes girls come to our pastry shop and say: “We are on a diet.” Well, for those who are on a diet, go next door, there’s a pharmacy, you won’t lose weight from cakes.
I love the restaurants Loga, Romantica, Sans souci, La Piazza - their owners are my neighbors, they all have very tasty food! We go to each other: they come to me for cakes and sweets, I come to them for dinner. If suddenly you don’t come in for a long time, they start to get offended - this is the village way of life - so you have to distribute time equally among everyone.
Yulia Kurchenkova
Contact Information:
Patisserie Riviera Monte-Carlo
27, Boulevard des Moulins
Tel. +377 93 50 63 23
Alexander Seleznev became a famous pastry chef thanks to his perseverance and love for his chosen craft. This man’s life could have been completely different if he had listened to his parents and pursued their chosen profession to the end.
Choosing a future profession because of the love of sweets
Alexander Seleznev was born in Podolsk. His birthday coincides with International Women's Day - March 8th. Now the man is almost 44 years old, and he is known as a true master of confectionery art. Alexander Seleznev's cakes are truly masterpieces; he puts all his imagination and love into their preparation.
The boy developed a love for making desserts in early childhood. His grandmother always greeted her grandson with pies, cupcakes, and pastries that she prepared with her own hands. Sasha loved to watch how his grandmother created beautiful, tasty products from an incomprehensible mass of dough, he helped her, and soon realized that he wanted to be a professional in this matter.
According to parents' instructions
Sasha’s parents never supported their son in his chosen profession, and after two unsuccessful attempts to enter a culinary college, they sent the boy to study textiles. The young man studied at this academy for three years and again went to try his hand at the Tsaritsyn Culinary College. The third attempt was successful, and he was accepted to study fine confectionery skills.
Upon entering the chosen institution, the guy promised that he would be able to graduate with honors, and he kept his promise.
After college
After completing his studies, Alexander Seleznev began working at the Metropol Hotel, and a year later he was selected for the vacant position of cook at the Eldorado restaurant. By the age of thirty, the already experienced chef was able to create his own “A. Seleznev’s Confectionery House”.
Now the man is the host of the TV show “Sweet Stories”, sharing recipes with everyone on the waves of Radio Alla. He can also be seen in the show “Culinary Star” on the TV channel “Russia-1”.
Alexander Seleznev, whose recipes every housewife wants to have for their own use, develops his own cooking ideas and publishes them in the form of collections of recipes. He has won numerous awards and his talent has been recognized by the world's leading chefs.
Many fans want to know about Sasha’s personal life, but he himself doesn’t talk much about this topic. It is known that Alexander Seleznev is a lover of large breeds of dogs. The pastry chef's shaggy friends live with him in a country house. The man always dreamed of living outside the city so that he could take a break from the noise and raise dogs.
Favorite recipes of Alexander Seleznev
Like any chef, our hero has his own culinary preferences. Alexander considers Napoleon his favorite cake. The man fell in love with it since childhood; his grandmother often baked this layer cake for her grandson. Over time, Sasha made his own adjustments to the preparation of this delicacy; he is happy to share his secrets.
"Strawberry Napoleon"
Alexander advises taking ready-made puff pastry (about one and a half kilograms) to prepare it, if you have never made this yourself. The entire result depends on the dough; it must be yeast-free and fresh. You will also need:
- 0.5 kg butter;
- 0.25 kg of powdered sugar;
- 2 tablespoons of cognac;
- a can of condensed milk;
- strawberries (the number of berries is chosen independently);
- vanillin.
The dough needs to be cut into three equal parts, rolled out thinly so that the square is approximately 30 by 30 cm. The baking tray must not be greased with anything; the cakes must be baked, placing them on a silicone mat. Seleznev also advises not to touch the dough with your hands, but to place it on a baking sheet using a rolling pin. Once the dough touches your hands, it may separate and the base of the cake will turn out uneven. Bake each cake for 15 minutes, after making notches on its surface with a knife.
Soften the butter, beat until white. Add a teaspoon of vanilla sugar and cognac into it and beat until white again. After this, it’s time to add condensed milk: in a thin stream, whisking constantly. Lastly, add powdered sugar to the cream.
Apply cream and chopped berries to the cooled cake, place the second cake on top, and repeat the procedure. Place the third cake layer last, grease it with cream, and sprinkle with crumbs from the cake layers (they should remain when leveling the edges of the future cake).
Ideally, the cake should be left in the refrigerator to soak for two hours. After that, cut it and serve it to your guests. Bon appetit everyone!
From a modest confectioner, Alexander Seleznev quite easily transformed into a popular TV presenter. But he didn’t give up his hobby. Moreover, it was precisely this that became the creative role of our hero on television. Today, Alexander Seleznev is the permanent host of the “Sweet Stories” program on the Domashny channel, as well as on Alla radio, and in November last year the “Culinary Star” program started on the Russia-1 channel. Despite being busy during filming, the pastry chef finds time to publish his collections of recipes and his favorite culinary experiments. During the time the programs were aired, the personality of the presenter attracted many fans, and the ratings of the programs themselves remain consistently high, which indicates the love of the public. Of course, fans will be interested to know how the personal life of Alexander Seleznev.
The recognized maestro of sweet deeds was born on March 8, 1973 in Podolsk. Since childhood, the boy became addicted to sweet desserts prepared by his grandmother and mother. And later he even began to learn from their experience and cook on his own. At first, Alexander Seleznev had no thoughts of becoming a culinary specialist. I wanted to be a head waiter in a hotel. However, after weighing everything properly, he finally decided at the age of 14 that he would go to culinary college. By the way, I failed to get in there either the first or the second time. At this time, at the insistence of his family, Alexander Seleznev was gnawing on the granite of science at the Textile Academy. Already studying there in my third year, I was still able to successfully pass the exams at the Tsaritsyn Culinary College. At the same time, he made a firm promise to himself to graduate with honors, which he did.
After college, Alexander Seleznev worked for a year at the Metropol Hotel, then at the Eldorado restaurant. And already at the age of 30 he managed to open his own business - “A. Seleznev’s Confectionery House”. Perseverance and complete dedication to what you love, as we see, do not go without reward. Alexander Seleznev is the owner of many titles and awards in the field of culinary not only at the level of our country, but also at the level of foreign competitions.
Unfortunately, our stars’ favorite chef has virtually no time left for his personal life. In addition to his professional activities, Alexander Seleznev is seriously interested in traveling, bringing back all sorts of interesting things, as well as arranging a garden in his country house. The confectioner prefers to live just outside the city limits because he keeps dogs, and as you know, they need a lot of space.
