Translation. Region: Russian Federation –
Source: Peter the Great St. Petersburg Polytechnic University –
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The Institute of Secondary Vocational Education at SPbPU hosted a vibrant and delicious cultural and gastronomic event dedicated to St. Petersburg cuisine of the 19th and early 20th centuries. Under the guidance of teachers and industrial training instructors from the Institute, students prepared and elegantly presented authentic dishes from that era, combining historical recipes with modern culinary techniques.
Guests were able to try:
Olivier salad according to the Silver Age recipe is a legendary salad created by the French chef Lucien Olivier in the Moscow restaurant "Hermitage". According to one version, the chef, offended by the way Russian visitors roughly mixed his exquisite dish "game mayonnaise", significantly simplified the recipe, giving birth to the very salad we know today; aspic according to the recipe of Ignatius Radetsky (author of the famous "Almanac of Gastronomers" of the 19th century). In 19th-century Russia, aspic was often considered a "servant's dish" – it was made from leftovers from the master's table, and sometimes looked quite unappetizing; Guryev porridge – a favorite dessert of Emperor Alexander III, which was even included in the coronation menu of 1883; small aristocratic "trifles" – profiteroles and bouches (originally miniature appetizers and desserts for high society balls, literally "one bite"); custard and eclairs, the creation of which is attributed to the famous French pastry chef Antoine Careme (the word "eclair" means "lightning" in translation – for the speed with which they were eaten).
The students prepared not only delicious and beautiful dishes but also a cultural program: theatrical skits, dances, and songs that immersed guests in the era of St. Petersburg balls and taverns. They paid special attention to the history of the Testov Tavern in St. Petersburg—one of the most famous establishments of the 19th century, often visited by Grand Duke Vladimir Alexandrovich, brother of Alexander III.
The guests were welcomed by the project curator, a teacher at the Institute of Social and Political Sciences Tatyana Tsvetkova"St. Petersburg cuisine reflects Peter the Great's fascination with the West, the admiration of Empresses Elizabeth Petrovna and Catherine II for France, and the powerful patriotic surge that followed 1812. It was then that the dishes of our chefs became a unique cultural symbol, and Europe realized that Russia had its own gastronomic identity."
Vice-Rector for Continuing and Pre-University Education Dmitry Tikhonov and Director of the Institute of Professional Education Roman Baibikov thanked Tatyana Yuryevna for her idea of reviving the traditions of St. Petersburg cuisine. They praised the quality of the students' professional training and the excellent organization of the event.
"It's important that the 'St. Petersburg Cuisine' project continues, and that the younger generation is participating. I believe that in the future, you will remain in the industry and open restaurants that serve such dishes," said Viktor Shabalin, director of the St. Petersburg Chefs' Association.
"I've been studying St. Petersburg cuisine for decades, and I'm amazed by the depth, breadth, and precision with which the students prepared today's dishes. Without immersion in culinary culture, such results would not have been possible. This example should be used to train new specialists, teaching them the presentation that the students demonstrated today," said Margarita Kutkina, Professor Emeritus of SPbPU.
Alexander Ganin, Head of the Department for Relations with Compatriots Abroad at the St. Petersburg Committee for External Relations, presented letters of gratitude to students Yegor Ivanov and Anna Beresneva for their participation in the international culinary competition.
"The Polytechnic Institute of Secondary Vocational Education has amazing students studying under its faculty. Just hearing about the cooking process made me feel like a refined gourmet… We're thrilled that our students are already not only participating in, but also winning, such significant competitions as the St. Petersburg Governor's Cup," emphasized Alexander Ganin.
The event concluded with a standing ovation and warm words of praise for the young chefs and organizers. Such events not only preserve and transmit St. Petersburg's culinary heritage but also teach students to take pride in their profession, maintain cultural continuity, and develop their skills.
"I thank all the students and their mentors for organizing the event. I'm glad that colleagues from Polytechnic institutes and other educational institutions are coming to us and discovering that ISPO has its own unique charm. Keep up the good work, guys! Receive recognition, develop your profession, win competitions, and, most importantly, preserve the history of St. Petersburg cuisine, the history of our identity!" concluded Dmitry Tikhonov.
The event was also reported on the website. government of St. Petersburg and in the newspaper Petersburg Diary.
Photo: Alexander Gluz, "Petersburg Diary"
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