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
Watch the full version on our platforms: → YouTube | Rutube ← *Don't forget to turn on the subtitles! 😉
____________ 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 >>>