The guest of the episode is Artem Grachev, head pastry chef at the Savva restaurant (1★ Michelin, 2022), “Pastry Chef of the Year” at the Palm Branch Award 2025. He has worked at Bourgeois Bohemians, OBLAKA, Inner, and Futurist. He leads master classes at the Modern Bakery | Confex | Gotovo exhibitions.
In the excerpt, Artem explains why he reworks the entire dessert every season — the taste, combinations, and presentation format.
What we talked about:
— how high‑end desserts differ from bistro and banquet menus
— how a seasonal menu is put together
— what level the confectionery art in Russia is at today
— why a chef needs to have a broad perspective and how to develop it
— classics or trends
In the excerpt, Artem explains why he reworks the entire dessert every season — the taste, combinations, and presentation format.
What we talked about:
— how high‑end desserts differ from bistro and banquet menus
— how a seasonal menu is put together
— what level the confectionery art in Russia is at today
— why a chef needs to have a broad perspective and how to develop it
— classics or trends
Watch the full version on our platforms:
→ YouTube | Rutube ←
*Don't forget to turn on the subtitles! 😉
#ModernBakery #Confex #Gotovo #Interview #AskAnExpert #pastrychef #Savva
→ YouTube | Rutube ←
*Don't forget to turn on the subtitles! 😉
#ModernBakery #Confex #Gotovo #Interview #AskAnExpert #pastrychef #Savva
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Modern Bakery Moscow | Confex | Gotovo is a cluster of international exhibitions of equipment and ingredients for bakery, confectionery, ready-made food, and semi-finished products.
NEXT TRADE SHOW: March 23–26, 2027 | Moscow, Timiryazev Center
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Modern Bakery Moscow | Confex | Gotovo is a cluster of international exhibitions of equipment and ingredients for bakery, confectionery, ready-made food, and semi-finished products.
NEXT TRADE SHOW: March 23–26, 2027 | Moscow, Timiryazev Center
Subscribe to news >>>