The most famous Russian chef about the future of Russian cuisine and its uniqueness, how he copes with his own character and what he sees in his nightmares.

What is the most challenging thing in your job, day by day?

Probably being able to focus on something specific. I live in constant multitasking mode. I try to keep up with everything, but this is not always so that easy.

In that case, here is the question: what do you think is the secret of productivity?

In a precise work schedule. Regardless of having an assistant, it is nevertheless important to clearly arrange all the things to do in time. And also, it is crucial to have a strong team to which you can delegate your affairs without fear. I always strive to grow and become better, but at the same time, I would like to help others to do this, because I still want the whole team to grow together.

How loyal are you to other people&#39;s mistakes?

You know, I promote mistakes as new necessities or opportunities that were not used before. Actually, making mistakes is absolutely normal, I can often cite as an example someone who was wrong. I&#39;m not perfect, and I can do something wrong too.

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Is that easy to disappoint you?

Yes, I can easily be disappointed in people, but I do not forgive only some things in life as laxity and violation of discipline - neither to myself nor to others. But I am easily appeased, and this is a positive side of my character. In general, I do not like and do not tolerate evilness and negativity. In order to avoid offenses, I try to simply not judge the people.

So, it makes no sense to judge people?

Rather yes. They don&#39;t necessarily think the way I do. I have my own reality, they have theirs. We all perceive everything in different ways and, perhaps, other people will radically differently relate to something, unlike me.

What sides of character do you appreciate in people?

Responsibility and when someone is ready to do something in order to achieve his goal. When I see the doubt in someone&rsquo;s eyes, it scares me, but when a person takes responsibility and is ready to bring his actions to a result, I am ready to work with him.

Do you put the blame on yourself for your weaknesses? And, for what kind of them?

Always, for instance, for my laziness. As soon as I understand that I am in a comfort zone, I try to immediately take myself out of there. In fact, this is a dangerous thing, because it seems to you that everything is fine, but this is an illusion. Therefore, my team and I try to live outside this zone in order to continually grow, change, and become better.

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So you don&#39;t like constancy? Do you think it is not good?

It scares me when everything &ldquo;freezes&rdquo; and life stands still. Stagnation is a complete stop of development. I believe that we all came to this world to become the best version of ourselves, to make a &ldquo;quantum leap&rdquo; in self-development.

Can you say that you have achieved your inner balance?

Not yet, but I&#39;m striving for it. The comfort zone and balance are different things, so I think that the way I see my ideal world, for myself, helps me to move forward and build my harmony. So, everything that surrounds me, I adjust for myself, adapt in my own manner.

What do you dream about?

I dream that my life will be connected to restaurants until its end, I dream of cooking and not becoming a prim restaurateur who only does what he travels everywhere but does not cook. Also, I dream that Russian cuisine will become more popular, and it will break the stereotype that it is heavy, strange, Soviet-&quot;mayonnaise&quot;. I dream that my children will find their way and be happy with it, and not necessarily in the cuisine world. I want to be happy myself. And healthy, that&#39;s the most important thing.

What is&nbsp;Vladimir Mukhin&#39;s nightmare?

Oh, I dream it often. It&rsquo;s terrible: I&rsquo;m going to an important event and someone is letting me down, or I&rsquo;m moving so slowly that I cannot get there. Products do not arrive or something does not work. Or, even worse, I try to cook something and I fail. Now that I said this for the first time, I hope this dream will leave my life and never come true (smiles).

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Let&#39;s talk about Russian cuisine. What do you especially appreciate and love about it?

Everything! From our products to our recipes, from the preparation methods to how much &ldquo;fire&rdquo; and smoking we have. And also, our intuition, our ability to intuit and then adapt. Russians know how to &ldquo;adjust&rdquo; absolutely everything to their &ldquo;criteria&rdquo;. Russia has unbridled energy, especially in food. We have a great future, especially our cuisine. Indeed, we are a lot inspired by Europe, the way they cook there, we have always looked at them and tried to get the best from them, but as a result, we always get our own unique mix, which can then work all over the world.

Is Russian cuisine underestimated?

I would say significantly underestimated. It is seen only from one side, from the Soviet one, and nothing more is known about it! But in fact, it is much more multifaceted, you know. This does not hurt me much, however, I would like everything to be different.

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Don&#39;t you think that it is more difficult for us to be inspired by something native, Russian, than something from overseas? As the proverb says &ldquo;it&#39;s better where we are not&rdquo;?

It is absolutely not about me, on the contrary, I love everything about my country. Of course, something new and unusual inspires more, but I am not inspired by the product itself, but more by the opportunity to share something with others. You asked me whether I have a purpose in life? So, perhaps this is what it is - to make people happier.

What will be the future of Russian cuisine?

I am sure that in 10 - 20 years it will be a new gastronomic trend in the world, something that will be cooked and loved. The light that our kitchen emits is very light, warm, and bright. I do not insist that the whole world will be &ldquo;filled&rdquo; with Russian cuisine: the main thing is not to bury it by ourselves. People always ask me when will our cuisine become popular in the world? And I answer: when we ourselves begin to eat and love it!

Vladimir Mukhin - The "Face" Of The New Russian Cuisine

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