Confectioner Renat Agzamov and his cakes - Poster Daily. Renat Agzamov, star confectioner of Russia: “When you learn how to make money, you will become the most valuable person in the company”.

Renat Agzamov is one of the best confectioners in Russia. We will try to find out how he succeeds in culinary masterpieces, and has he always dreamed of cooking?

10.10.2016

Date of Birth: April 13, 1981

Place of Birth: grew up in Sochi

Education: secondary special

Hobby: my job

Life position:the main thing is to love what you are doing!

Dream:create a cake that you haven't even thought of yet

As far as I know, you were actively involved in sports and even became the Russian boxing champion. How did you get involved in the art of confectionery?

Since childhood, I had a great craving for making sweets, and I remember how I asked my grandmother for a notebook with cake recipes. My mother never cooked sweets, she cooked food and was incredibly tasty, but my grandmother made desserts.

My first creation was a cupcake, and it turned out. Since then, I baked quite often, and any creation of my grandmother was accompanied by my help. She loved me very much and devoted me to her little secrets. This is how my path as a pastry chef began. I went in for sports at the same time, but at some point I realized that I couldn't earn money with this, and gave my all to the art of confectionery.

At what age did you bake your first cake?

I baked my first cupcake according to a recipe from a German book when I was 7 years old. At 35, I can safely say that the experience is about 28 years. I am a professional pastry chef.

What is the most important thing in your profession? Without what there can be no first-class pastry chef?

Living mind. What does it mean? Get interested! What is cottage cheese? What is butter? What is cream? Delve into technology, tastes, and ingredients. And then it will be easier for you to create.

How to make your wedding cake unforgettable?

Order it from Renat Agzamov!

Does the decoration of the cake depend on the season?

The season does not affect the design in any way. Cake decoration is limited only by my imagination, and it is limitless!

What inspires you to create sweet masterpieces?

My muse is my wife Lera. She inspires, gives strength, and supports in everything ... The cake-fountain “VALERY” I created in her honor.

What trends in the wedding sweet industry are relevant in the fall-winter of 2017?

There are no fundamental differences with the spring-summer 2016 season. There is one important tendency - to understand that you are not just an artist who creates for the soul, but a pastry chef who cooks for people. To find the golden mean between art and consumer product. Understand that the most important thing is taste. The history of my work is the effect of a double wave, the first wave is the appearance that kills on the spot, the second wave is when they start trying the dessert. People are not ready for the fact that a beautiful cake can also be tasty.

In the summer I implemented a super project - a huge cake chandelier. Weighed over a ton, and everything was edible on it, like in all my works. Even small details like shades and light bulbs! Guests and newlyweds remembered this day for sure. It was great!

The bestseller was a cake decorated with glaze swans - they look like crystal, very tender. We also made a cake in oriental style, he went to a wedding in Dubai. Very bright, juicy and large. So the trend for today is a mixture of amazing design, light taste, workmanship and delivery.

The most eminent people of our country order cakes from you, but can they afford ordinary couple see your sweet works of art at your wedding? What segment of buyers are you targeting more?

Of course it can! I create not only giant cakes, there are also small cakes, but very original ones. We work with any customer.

What is the most memorable cake?

As soon as the work is finished, I have a breakdown. Therefore, I think only about those projects that are ahead. Now my dream is to bake a big wedding cake with a heart beating inside. I am working on a technology so that the caramel can shrink and unclench. This has not happened in the world yet, but no one has made a flying cake before me. I used special conductors and freezing. It was interesting story, but I made it and forgot.

What makes a wedding cake different from any other?

Everyone wants one thing, regardless of continent, skin color, nationality and occasion - the perfect cake. BUT! The ideal wedding cake is the minimum color scheme - two, maximum three colors, everything is filigree, clear. It should not be crooked, oblique. As in the theater, when the director looks at the performance of the artists and says: "I believe!" It's the same with us. When a person receives a cake, he must experience an aesthetic shock and say: “I believe!”. Very often people look at our cakes and do not understand: is it edible at all or not, everything looks so believable. Often the newlyweds trust me, but they simply have no choice ...))) It happens that brides cry when they roll out the cake, because this is AWESOME!

Please give 3 main tips to the bride and groom in choosing a cake.

Choose a cake that will amaze guests with its design and taste at the same time. The wedding cake is the highlight of the celebration, it does not have to be in the same colors, as the decoration of the hall itself. It should not merge with the interior, but give additional bright emotions and be a worthy end to the holiday.

Three words that describe my character:workaholism, workaholism, workaholism.

The film that excites my mind: "Gladiator", "Silence of the Lambs", "The Shawshank Redemption" - my top-3!

A person whose opinion is important to me: Older brother.

Favorite delicacy: meat with potatoes.

I'd rather cut my finger off thani won't keep my promise.

My happy memory - the birth of a son

The achievements I'm most proud of aregood relationships with people.

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The famous confectioner and culinary specialist Renat Agzamov, his biography on Wikipedia (nationality), personal life and photos on Instagram, family - parents (patronymic) wife and children are of interest to many viewers, and this is no coincidence, since he is the champion of Russia in confectionery art, as well as the face of the Fili Baker brand.

Renat Agzamov - biography

Renat Limarovich Agzamov was born in 1981 in Sochi (Krasnodar Territory). The boy's aptitude for cooking early age... At the age of 7, he already knew how to bake cookies and muffins, and at 10 he learned to bake bread.

When the young man was 15 years old, he entered the Krasnodar culinary school, and after graduating from it, he returned to Sochi, where he got a job as a cook in a restaurant.

In 2002, Krasnodar hosted a confectioners championship, in which Renat took part and won first place. This victory pushed him to the decision to go to Moscow, which he did, not being afraid that at that time he had neither money nor connections.

At first, Renat had a difficult time in Moscow. He changed several jobs, and sometimes even worked for free in order to hone professional technician and gain the experience you need.

Agzamov considers the “Nostalgie” restaurant to be the beginning of his career, where he managed to get the position of pastry chef. After working here for more than two years, he began to think about creating own business, but then decided to do otherwise - to offer cooperation to a large company. This idea soon came to fruition - the management of Fili Baker, which produces confectionery and cakes, not only agreed to cooperate with Agzamov, but also opened the Fili Baker Premium confectionery factory for a new project, which over time turned into a giant with access to the international level.

Today Renat Limarovich is one of the most popular domestic confectioners, baking cakes for celebrities. By the way, he himself believes that the most profitable direction of his business is wedding cakes, which are real works of culinary art, because it is not for nothing that Renata is called the artist and sculptor of cake art, the confectionery god and the king of cakes.

The famous pastry chef has an official website. On it you can not only see how his masterpieces look, but also place an order.

The champion of confectionery art is expanding its activities in every possible way. At the beginning of 2017, a program was launched on Channel One - the show of confectioners "TiliTeleTesto", in which home-grown confectioners compete with each other in skill. The host of the show was Larisa Guzeeva and her assistant was, as you might have guessed, Renata Agzamova.

In addition, he conducts confectionery workshops and brings to life own projects... So, for example, the last of them was the Renata Agzamov International Cake Exhibition, which took place in Kazan in winter 2017.

Many are interested in how much Renat Agzamov earns. It is known that the price of his cake is from 2500 rubles and more, but, as the confectioner himself says, for him the main values \u200b\u200bin life are family and favorite business.

Renat Agzamov - personal life

It is known that the pastry chef is married. His wife's name is Lera. She is for him not only a beloved woman and a keeper hearthbut also a muse. One of the best confectionery masterpieces of Renat is named after his wife - a fountain of glaze and chocolate.

The couple has a son Timur, who, as it turned out, does not share his father's love for sweets, and, according to Renat, is unlikely to continue his business.

Renat Agzamov - Chief specialist of the Russian confectionery company "Fili Baker Premium" and a little man-orchestra. He runs a cake production factory, presents his monumental confectionery creations all over the world and fulfills orders for the entire star elite of Moscow. Agzamov is interesting in that he is not only a confectioner-creator, but also a confectioner-businessman who believes that sales are more important than self-expression.

March 11-12 Renat Agzamov visited Minsk. He joined the jury of the first international competition confectionery art "CandyBattle"... On the eve of the competition website met him for an interview.

- Do you have a team, how many people are there?

- One thousand. This is together with the factory. There are about 200 people who are engaged in exclusive cakes.

- What are the volumes of production?

- We make cakes by the hundreds.

- Is it difficult to maintain constant quality with such volumes?

- I have developed four degrees of protection. Soon my author's reality show will start on the federal channel, which will be called either “The King of Cakes” or “The King of Confectioners”. You will see what an iron discipline I have at the enterprise.

- Aren't you afraid to open up like that? And if competitors see something superfluous?

- Not afraid. I have nothing to hide, this is a hellishly heavy piece of bread. If someone has a desire to repeat my path - forward and with a song.

I am not afraid of competition, there is enough bread for everyone. 15-17 million people live in Moscow. Today, if you take the number of weddings in Moscow, I am close to one and a half percent. Another two or three companies close about 3%.

- Are you talking about the premium segment?

- Yes, it's premium. But in early March, I launch a line of inexpensive wedding cakes. There will be a fixed design, fixed weight and the price. The client can only change the filling. They will cost about 4000-4500 rubles.

- The people who work on exclusive cakes, these two hundred people - who are they? Are they confectioners, designers?

- Neither confectioners nor designers work for me. I recruit pastry chefs without work experience, I do not have a single pastry chef by education. I'm so interested. I grow my own special forces. Do you know how the shao-lin school took children from childhood and raised them, made them strong fighters. This is what I do. I don't need confectioners. They often have a distorted concept of their science and this knowledge is so deep in their heads that it is difficult to change them.

- Here came to you "zero" person. How do you determine whether it will make sense or not?

- Intuitive. I recruit everyone myself, personally. Not just for custom-made cakes. All 1000 people who work in the factory passed through me. I recruit dishwashers myself, I conduct interviews and determine who will work with me.

- Do you think such time expenditures are justified?

- Yes, this is a colossal time investment, but I do not have fights at the enterprise, abuse, I do not have problems with the team.

Over the 12 years of my management of the factory, they never left me for competitors. They left only because they changed their occupation. Each person should do what nature has given him. Today I really do my hobby, I just still earn money on this hobby.

- Do you use any non-standard ingredients for the cakes?

- What for? Take flour, sugar, eggs, chocolate, nuts, fruits - I can make millions of cake fillings from them.

- But once, working as a pastry chef in a restaurant, you added garlic to desserts, for example.

- This is a must, this is a creative stage. Now, if I see sophisticated dishes in a restaurant, I immediately say - you have a young chef in the kitchen. There is nothing wrong with that, the most important thing is not to play too much and eventually find yourself.

The cook must play enough, and then produce what he will earn money on. I have such a concept - a profitable pastry chef.

At a seminar for confectioners I will drive this into the brain - you have to make the wrong products with which you will self-actualize, you have to earn money for your owner. When you learn to make money, you will become the most valuable person in company.

And you don't need to say: "I'm just a pastry chef, I don't need this, there is a technologist or an accountant for this"... I once conducted a seminar “Internal accounting of an enterprise and peculiarities of internal accounting” for business leaders, production managers, technologists. I posed one small math problem that we face every day in our work. 90% of those present answered incorrectly. And before that I asked them the question: "Who calculates the shortage from the staff?" Everyone raised their hands, absolutely everyone! And almost all of these people themselves think it wrong.

- What is your general attitude to fines?

- Bad. People should not and should not be fined. A person needs to be taught. If he does something wrong, then he was poorly trained. If he does something wrong again, then he was again poorly trained. And if you teach him, show him, he does the right thing in front of you, you turn away - and he does it wrong, then what's the point of fining a person? Either he works the way you want, or you don’t need to torture him. There should be no conflicts at work.

Instead of monetary penalties, I introduced a one-in-ten late rule. A minute late - ten minutes late at work. If you want - be late, please, but you have to work one in ten.

Once the girl was twenty minutes late, this is more than three hours of detention, I allowed her to split this time into two days.

- Initially, you worked only for Russia, how did you manage to enter the foreign market?

- Unfortunately, I am dissatisfied with the results of our European integration. We only have about twenty international orders a year. Yes, we are actively working in other cities, in Kazan, Makhachkala, in Grozny. But I am not happy with integration into Europe, Dubai and America. In America, we have not yet had large orders at all. We sent small cakes there by ourselves. But this has never happened before to come to America with a big wedding project.

I have two offsite teams that are engaged in offsite projects, and I want me to have ten, twenty such teams, so that we work simultaneously in all countries of the world. This is my task.

- Are you not afraid that because of this race - faster, higher, stronger - the buzz will eventually disappear?

- I’m getting high not only from the fact that I make cakes. Over the years, a commercial streak appears in me, this is the same sports interest. At one time I was interested to create some kind of beautiful cake and show it to other pastry chefs - this is what I made a cake, look!

And now I think the most important indicator of sales success. You can say: “I'm a cool pastry chef, I know everything” - well, where are your products?

Sometimes all sorts of housewives write nasty things to me - they say, these cakes are impossible to eat, it's disgusting that there is, solid pieces chocolate. I go to their page, and there is some kind of biscuit cake and a strawberry on top of it ... I used to be offended by this, now I don't. There is such a phrase - no one throws a stick into a tree that has no fruit. They are discussing - great!

- But still someone's criticism can hurt you?

- Not anymore. I am calm about criticism. If some clients didn’t like my cake, they don’t taste good, I’ll never say in my life: “Well, this is not good for them, I’m fine”. Never! Any review is a review of flights within the enterprise, regardless of the cost of the order. If the managers can't get it right, I call the customers myself.

There was also such that I personally took the cake the next day to try it. People were stunned and continue to be our regular customers. My task is not to let go of a single client, not a single one at all, I bite into my throat and do not let go. The person who came to us must stay with us.

Renat Agzamov whose biography interests many who are fond of the confectionery art, originally from Sochi. Born on April 13, 1981. He studied well at school and graduated with honors. He won regional Olympiads in mathematics and was engaged in boxing, but he did not become either a mathematician or a professional athlete. To the surprise of all his friends, after graduating from school, Renat went to Krasnodar, where he entered the culinary school.

Already at the age of 7, a young Sochi resident baked a cake grandma's recipe... The cupcake was a success, and since then the boy has been constantly disappearing in the kitchen. At the age of 13, he found an elderly cook in Sochi, who taught him how to cook caramel and on the same day presented his girlfriend with a bouquet of caramel flowers. The future famous pastry chef completely made his first cake, which was intended for his mother, with his own hands at the age of 16. Agzamov's older brother, Timur, also became famous as a skilled cook. The children learned some tricks from their father, who cooked well and worked as a chef on the train. Since his nationality is Tatar, he made excellent pilaf. FROM young years the brothers knew how to handle a kitchen hatchet and knives perfectly. The grandmother was engaged in baking in the family. She is like everyone good housewives, wrote down interesting recipes in a notebook, which she later presented to her youngest grandson.

Way to success

Renat and Timur began working early, as their father suffered a stroke and needed money for treatment. When they had exhausted all the possibilities that Sochi could offer, they went to Moscow (2002). Desire to achieve great success Agzamov Jr. appeared after winning the confectionery championship in Krasnodar.

In the capital, young people had a hard time: they could not find either an apartment or a normal job. Finally Renat got a job in a cafe in Kitai-Gorod, but did not stay there for long. In general, the young man changed about seven places until he passed the casting at the popular Nostalgie restaurant, where he created his first culinary masterpieces. After 2.5 years, Agzamov was invited to work in the Legato network. Then there was a not very successful catering project. In 2006, having developed a series of original cakes, the gifted Sochi resident started looking for a large confectionery factorywho would agree to cooperate with him. Renata's talent was appreciated by Fili Baker, and he became the head of a new confectionery - Fili Baker Premium.

At the height of glory

Purposeful Agzamov quickly turned into an international-class specialist, whose company works with recipes for homemade cakes with sour cream and uses only natural raw materials. The first product of Fili Baker Premium, which had a huge success, was the well-known Pancho cake. The standard products were followed by exclusive cakes Renata Agmazova, thanks to whom they learned about the company even abroad.

The company regularly participates in international projects, fulfills orders for various official events... Up to one hundred people are involved in the manufacture of each product. Renat is the author of a huge number of sweet masterpieces. He designs desserts himself and, being a perfectionist, tries to make them perfect.
Among the pastry chef's clients are the President of Kazakhstan Nursultan Nazarbayev, businessman and poet Mikhail Gutseriev, singer Philip Kirkorov, figure skater Evgeni Plushenko, singers Anita Tsoi and Sasha Dal, restaurateur Arkady Novikov, TV presenter Olga Buzova. TV presenter Ksenia Borodina made a great contribution to the popularization of the company's products, who posted a photo of the custom cake on the Internet.

According to Agzamova, studying at the culinary school gave a lot. Thanks to the knowledge gained there, he can immediately say what will turn out when mixing certain products. However, the master does not stop studying, even when he is on vacation. For example, while vacationing in the Maldives, he learned to cook Italian panettone, and in Turkey, Azerbaijani kutabs.

Renat went on an internship to France, Switzerland, Belgium, Turkey and many other countries. To find out the recipe for the perfect tiramisu, he traveled all over Italy. According to Agzamov, he is inspired by absolutely everything that surrounds us: beautiful buildings, flowers, people ...

By 2017, Fili Baker has completed a huge number of projects in Russia and six international projects... The company's specialists worked in France, Monaco, Italy. In 2016, an international exhibition of Agzamov's masterpieces was organized.

To find a worthy helper, Renat decided to organize a reality show "Confectioner" (channel "Friday"), which started on April 6, 2017. Prior to that, the master participated in the show "TiliTeleTesto", hosted by Larisa Guzeeva.

Agzamov also conducts tournaments and training seminars, where he tells how to turn your hobby into a profitable business and create masterpieces. The work of the pastry chef is often sent to overseas customers. The pastry shop has an official website.

Family

The famous culinary specialist only has one day off a week. He takes it only in order to spend time with his family, whom he is madly in love and considers his greatest happiness in life. As Renat Agzamov himself said, his personal life before the wedding was stormy. Then he settled down, and his beloved wife, Valeria, always inspired him to create new masterpieces.

Agzamov named his son Timur in honor of his older brother, whom he considers a legend in the restaurant industry. He reports about his successes on Instagram and others. in social networks and posts photos of his products there. True, his son and wife, whose height and weight are the envy of everyone, have different culinary preferences than his: they love healthy food.

Renat, they call you a fashion pastry chef. That is, it turns out that fashion trends also exist in the confectionery world?

Absolutely right. You can remember what the cakes looked like in the Soviet Union. They were oily, covered with roses different colors... Then cream and fruit decorations began to appear on the cakes. Over time, we switched to cakes decorated with various sprinkles. Homemade baked goods have been in vogue for the past few years. Even in expensive restaurants the menu must include "Napoleon", "Bird's milk" and "Medovik". And of course, in the industrial segment, we see a great abundance of sour cream cakes, and our Fili Baker company is the trendsetter for sour cream cakes. People are tired of artificial cream, so I try to achieve homemade flavor. That is, it will be as homely as possible, a tasty cake, modernly decorated outside. And the effect of a double wave is obtained - first the appearance, and then the taste. People are usually shocked: how can such a beautiful cake be so tasty?

I wonder if you create your own cake recipes?

Yes. I myself personally develop cake recipes for both retail stores and exclusive orders. And I do not just develop fillings, mix products and see what happens, but develop them at the theoretical level. Of course, we have our own laboratory that determines the moisture content of products. There is such a concept - moisture migration. For example, I try to make more moisture in the cream, and less in the biscuit. The moisture migrates into the biscuit, after a day the product becomes absolutely evenly soaked, and I don't need to use syrups. It is a very complex chemical and physical process, all the time you have to work with numbers and laboratory equipment.

Do you keep your recipes a big secret?

You see, the pastry chefs who work with me are no longer just a recipe book - they have recipe volumes. ( Laughs.) And I have none. None at all. Every time I develop, I mix, and my assistant laboratory assistants write everything down for me. I don't need recipes, everything is in my head.

Renat, can you repeat your cakes at home?

There are no secrets here. We work with chocolate. You know, it's like in music - there are seven notes, and how many melodies and music are written on the planet! It's the same here. Having eggs, sugar, flour, chocolate, nuts and fruits, you can create an incredible number of compositions, a lot of options like appearance cake and taste. Therefore, it is not a matter of recipes, but of imagination. I can teach a person technique, but tomorrow the pastry chef will have to create something new. And this is either given or not given. It cannot be taught.