Renat Agzamov, star confectioner of Russia: “When you learn to make money, you will become the most valuable person in the company.” Renat Agzamov is a star confectioner and his exclusive fantastic cakes!

Renat Agzamov (on Instagram - renat_agzamov) was born in Sochi in 1981, on April 13. Known for the program "Confectioner" on Friday TV channel. The attitude of the audience towards him is difficult, because, despite his professionalism and talent in the confectionery business, he amazes with his heavy aggressive character and an extremely tough attitude towards those who came to him for training. Let's see which Renat Agzamov is on Instagram?

He himself also went the hard way. For the first time he came to Moscow at the age of 15: he studied at a culinary school, lived in a barracks and was engaged in boxing at the CSKA Olympic Training Center. And in 1999 he was officially drafted into the army, and this was not a problem at all, because he was already his own there. However, after a while, his father became paralyzed after a stroke, and young man I had to return home and provide for my family. Renat got a job in a confectionery shop, where he already began to attract the attention of clients with his creations. And no wonder: he baked his first cupcake at the age of 7, since then he has been constantly baking something. In 2002, he won the confectionery championship and decided that he had reached the ceiling in Sochi, it was time to move on.

With his brother-cook, Arzamov again went to Moscow. At first, they were haunted by failures, which were mainly associated with finding an apartment, but gradually everything worked out. First, he got a job in a cafe on Kitai-Gorod and in the first six months changed 7 jobs, simply because he wanted to constantly learn something new. For the first time he stayed for 2 and a half years at the Nostalgie restaurant, where he began to make the most unusual desserts in Russia. Then he moved to Legato, where he managed a network of enterprises. After working there for some time, he wanted to start his own business, but realized that he could not withstand the competition, and then he began to call large enterprises that produce cake, and ended up in Fili Baker. He is now the face of Fili Baker Premium.

Instagram

Until recently, Renat Agzamov did not try to promote himself and did not believe in the power of social networks like Instagram, he hoped for word of mouth, so fame came to him unexpectedly, after Olga Buzova told everyone about him. The first thing you pay attention to on Renat Agzamov's Instagram is his cakes. He bakes and decorates pastries for celebrities, and some of them are simply amazing with their ideas. For example, Renat posted on Instagram a cake for Galustyan, which is made in the shape of ... Galustyan himself in a panda costume. And this is not the most amazing creation. And recently Renat posted on Instagram a photo of a 4-ton cake created in the video of the Zwinger Palace with a monitor inside to show the bride and groom, and with a ventilation system to cool it, because the electronics are heating up.

Despite the image of Renat Agzamov in the program, on Instagram the pastry chef appears to be a gentle person: among the fresh posts, for example, there is a video with the appeal of him and his little son to Lera (wife and mother, respectively), and in the comments to him the man writes that the family for him is the most important thing in life. He is very fond of his wife Leroux, whose photo also sometimes appears on Renata Agzamov's instagram. The official Instagram of confectioner Renat Agzamov generally amazes subscribers, first of all, with his works, and, judging by the signature on the Instagram page, he adores his work.

The famous confectioner and culinary expert 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, 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 act differently - to offer cooperation to a large company. This idea soon came to fruition - the management of the Fili Baker company, engaged in the production of 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 going international.

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 his 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 2,500 rubles and more, but, as the pastry chef himself says, for him the main values \u200b\u200bin life are his family and his 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 Renat's best pastry masterpieces 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 because 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 confectionery art competition "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 have not 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 it.

- 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, it's just that I 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 asked 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 wrong.

- What is your general attitude to fines?

- Poorly. 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, Kazan, Makhachkala, 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 in creating some kind of beautiful cake and showing it to other pastry chefs - this is the kind of cake I made, 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, it's impossible to eat these cakes, it's disgusting that there are solid pieces of 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?

- No longer. 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.

Biography, life story of Agzamov Renata

early years

Renat Agzamov is from the Krasnodar Territory. He was born in Sochi on April 13, 1981. The future famous baker felt an interest in baking at the age of seven. The boy took part in the homemade process of making cookies and cupcakes. And when Renat was ten years old, he learned to bake bread. The child liked to produce food with his own hands, and he began to prepare for the confectionery activity.

The little baker lacked some of the kitchen tools, and he decided to purchase them for his personal funds... Like many boys, Renat collected money as a child in order to buy something he liked. For this purpose he had a piggy bank. When a suitable amount was collected there, the boy took out all his savings and spent them on the mixer.

His brother Timur was also a match for Renat: he was also keenly interested in the technological nuances of cooking. Over time, he, like Renat, became a famous cook.

Career

After leaving school, Renat, with early years who knew what he would do in life, he continued his studies at the culinary school in Krasnodar. Upon his return to Sochi, the young man began to work in the confectionery shop. At the same time, his brother got a job as a cook in a restaurant.

The brothers soon became recognizable culinary specialists in the city. Renat took part in the confectioners championship and took the main prize. He wanted to improve his profession, but the framework of the resort town seemed cramped to him. The brothers went to conquer Moscow.

The capital greeted the Agzamovs coolly. There was nothing surprising in this: famous people there was always enough, and the brothers still had to make a name for themselves. This was not easy because they did not have useful connections. enough of money. Renat often had to move from one place of work to another, sometimes even working for free. In return, he received the necessary skills and matured professionally.

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 cupcake grandma's recipe... The cupcake was a success, and since then the boy has constantly disappeared 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 a young age, 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 else 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 confectioners' 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 in 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 factory that would agree to cooperate with him. Renata's talent was appreciated by the Fili Baker company, and he became the head of the 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 by Renata Agmazov, thanks to which the company was known 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 invents 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 confectionery has implemented a huge number of projects in the Russian Federation 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 chef 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 with 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. social networks and posts photos of his products there. True, the son and wife, whose height and weight are the envy of everyone, have different culinary preferences than his: they love healthy food.