Professional Chef | Paris | France
Who are you and where do you come from?
Hello My Name is Eldar Kabiri and I am a cook. I was born in Kazakhstan. Very often people ask me what lead me to the gastronomy. My connection to cooking was a matter of survival. I was sleeping in the kitchen since I was 12 years old. It was the end of the soviet times. The situation was very hard. We barely had food variety, and my mother didn’t know how to cook… After she passed away, I had to take care of myself. I was only 14.
When did you start working in a kitchen?
When I moved to Paris - thanks to the help and support of my brother Amir Kabiri I was able to subscribe to the two most famous Culinary Schools in France. I was 21 years old. Since then I am spending all of my days cooking and creating.
Where does your inspiration come from?
The creativity comes from many different aspects: photos of different plates by famous chefs or cooks, visiting and buying fresh ingredients early morning in the market, imagining something that I would like to eat, availability of the product on the market I must say that for me to eat local is to eat good. Eating or working in the restaurants. Sometimes its just arrives to my mind. Like Picasso or Van Gogh can’t explain the paintings they painted, I can’t explain how it is born, I see the dish in my mind and I simply create it on the plate.
How would you describe your style of cooking?
I apply French techniques and skills (Savoir Faire) to local seasonal products with a touch of molecular techniques. So I would name it Modern French Cuisine.
What is your favorite ingredient?
Fresh seasonal colorful Vegetables - I have a secret passion for carrots!
What is your favorite thing to cook?
I love the smell of grilled meat, therefore I love to grill meat. But my passion is the Plated Desserts.
What is your favorite cuisine?
I don't really have a preference. I love to eat good and tasty. Every culture can propose its own secrets. I think that the "Savoir Faire" of each cuisine is important. I enjoy all the cuisines equally and I am happy to discover new ingredients and techniques.
What is your advice to people who want to become a chef?
You have to be passionate about it. To do really good food only hard work isn’t enough. You really have to live it day by day. Of course it is very hard and takes a lot of time and energy, therefore I would suggest to be patient and strongly believe in your capacities. Don’t give up and always be on time: it's important. To cook good you have firstly to love to eat good. One can not be a good cook if he doesn’t love to eat good.
What is your ultimate food dream?
Create a dish that will cause an orgasm sensation.
Where are you working now?
As a Private Chef.
Where do you see yourself in 1 year, 3 years and 5 years?
My goal for the future is to open my own place where I can truly share my passion for food with the entire world. I also wish to connect cultures by serving my food to different kind of people.