Agzamov wedding cake. Renat Agzamov - star pastry chef and his exclusive fantastic cakes! I wonder where all the rumors come from then?
Renat Agzamov– an amazing pastry chef and a true trendsetter in the world of cakes. He creates masterpieces from cream and chocolate that are more reminiscent of large-scale sculptural compositions, but taste almost like his mother’s baked goods. Although no, it tastes better, of course. And all because the sweet master is sure: the appearance of the cake should cause delight, and the taste should remind you of home. We collected photos 17 masterpiece cakes, but the master has more than 2,700 unique works!
Looking at Agzamov’s photographs, you can’t tell that he is a chef. More like an athlete, and this is also true. In his youth, Renat was fond of boxing; he finished his sports career as the champion of Russia. And later he retrained as a pastry chef. And in this field he achieved even more mind-blowing results!
Renat Agzamov is the founder of his own culinary school. Although more often he calls it a laboratory. There are many assistants working here who constantly conduct experiments on the compatibility of ingredients, calculate the required volume, and write down recipes (Renat creates on a whim, without looking at cookbooks).
Renat's passion for cooking began in childhood; at the age of 7 he tried baking pies and muffins, and at 10 he was not afraid to bake bread. It turned out delicious because it was made with soul. Renat’s mentor was his grandmother, she taught him subtleties and wisdom, and she also gave him the first book about tasty and healthy food, which the maestro still keeps.
Today, Renat Agzamova’s cakes are a recognizable brand that cannot be confused with anything. A variety of ideas, shapes, decor... Master's cakes serve as decoration for any celebration. Most often, his confectionery products are ordered by pop stars, actors, in short, those who can afford it. And this is no wonder: the weight of some cakes can reach half a ton, the height – 2.5 m or more!
Sweet mastery to the masses - read the biography of Renat Agzamov. Success story, delicious ideas Renata Agzamova. How to become a culinary specialist at 36 years old - using the example of Renat Agzamov.
Biography of Renat Agzamov
The man every woman dreams of... Renat Agzamov became known to the general public after the program “Confectioner” on the channel “Friday!” The audience was interested in the sweet master with boxing experience behind him, and there is every reason for this.
Renat Agzamov was born on April 13, 1981 in Kyiv, but soon the family moved to Sochi, where the future pastry chef grew up. In 2002, Renat moved to Moscow, after which he discovered another side of his personality - a creative, experimental confectioner who keeps up with the times. It is possible to call a self-taught person with good taste a winner in the Confectionery Competition of the Russian Federation.
About Renat Agzamov:
- Nationality: Tatar.
- Height: 175 cm.
- Weight: 95 kg.
- Profession: culinary confectioner.
- Zodiac sign: Aries, Rooster.
- There is a brother who is 4 years older, Timur.
As Renat himself recalls, culinary talent has been evident since childhood. My father ran the kitchen in the dining car, so cooking was an essential part of the daily experience. During this period, a tragedy occurred - Renat Agzamov’s father had a stroke. Since the family was left without the main breadwinner, they had to start working in order to have enough for bread. By the way, according to Renat, he is bread learned to bake at age 10– there is something to teach our sons! Renat was engaged in baking, and his older brother worked as a cook.
The exciting gastronomic journey began later - after military service (1996-2001). Returning home, he took part in culinary courses, but soon Sochi became too crowded for Renat, and he set off to conquer Moscow. The capital received a culinary specialist from the provinces, like other young people with hope in their eyes - there is no housing, few friends, and even less money. In Moscow, Renat Agzamov started from China Town, then tried myself in 7 more different places, also changing my interests in recipes. His wealth of experience allowed him to develop unique versions of dishes - the unique pastry chef attracted the attention of the Moscow public, who without hesitation elevated him to the heights of culinary Olympus.
Star Trek Renata Agzamova
“Persistence, determination and work”- the main ingredients in the culinary success story of the pastry chef. In 2005, he worked for the Legato chain of sweet gifts, and later created his own business - Creative Catering. The new business turned out to be so successful that it paid for itself in less than 3 months - a real story of rapid success - and then it started: invitations to Tatarstan to hold exhibitions, success in show business as an expert chef, director of a retail company " Philly Baker."
Star clients of Renat Agzamova:
- Philip Kirkorov.
- Aishat Kadyrova.
- Yana Rudkovskaya.
- Alexander Reva.
- Ksenia Borodina.
- Retail chains "Auchan", "Metro".
- Gazprom.
- Aeroflot.
- "Lukoil".
Renat managed to sense consumer taste and find the right approach to the hearts of Russian citizens. As Renat Agzamov himself notes in an interview with the Smart Money blog, “the market was waiting for new products” and the pastry chef presented them on a platter.
Personal life of Renat Agzamov
Renat Agzamov calls his main muse in life wife, Lera. For her, he is ready to create the brightest desserts, tall chocolate fountains and delicious variations of Italian gelato. The couple have a son, Timur. The whole family shares the father’s work, but monitors the nutrition – wife Renata Agzamova is a follower of a healthy lifestyle. You and I know that confectionery art is more for the soul.
“Never stop on the path to achievements” - Renat Agzamov.
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Renat, they call you a fashion pastry chef. So, it turns out that there are fashion trends in the confectionery world too?
Absolutely right. You can remember what cakes looked like in the Soviet Union. They were oil, covered with roses of different colors. Then cream and fruit decorations began to appear on cakes. Over time, we switched to cakes decorated with various sprinkles. Home baking has been all the rage for the past few years. Even in expensive restaurants, the menu always includes “Napoleon”, “Bird’s milk” and “Medovik”. And of course, in the industrial segment we see a great abundance of sour cream cakes, and our company “Fili Baker” is the trendsetter for sour cream cakes. People are tired of artificial cream, so I'm trying to achieve a homemade taste. That is, it will be the most homemade, delicious cake, modernly decorated on the outside. And the result is a double wave effect - first the appearance, and then the taste. People are usually shocked: how can such a beautiful cake also be so delicious?
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 don’t just develop fillings, mix products and see what happens, but I develop them at the theoretical level. Of course, we have our own laboratory that determines the moisture content of products. There is such a thing as moisture migration. For example, I try to add more moisture to the cream and, on the contrary, less to the biscuit. The moisture migrates into the biscuit, after a day the product becomes completely evenly soaked, and I don’t need to use syrups. This is a very complex chemical and physical process, you always have to work with numbers and laboratory equipment.
Do you keep your recipes a big secret?
You see, the confectioners who work with me no longer just have a recipe book - they have recipe volumes. ( Laughs.) But I don’t have one. None at all. Every time I develop, mix, and my laboratory assistants write everything down for me. I don’t need recipes, everything is in my head.
Renat, can your cakes be made at home?
There are no secrets here. We work with chocolate. You know, it’s like in music - there are seven notes, but 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 for both the appearance of the cake and the taste. Therefore, it is not a matter of recipes, but of imagination. I can teach a person a technique, but tomorrow the pastry chef will have to create something new. And this is either given or not given. This cannot be taught.
Many people associate the name Renat Agzamova with cakes, which in his hands turn into real works of art. For him, the word “cake” is not a delicious dessert, but an interesting and exciting project. Adult customers ask to decorate it with pianos, palaces, fountains and even skulls, but children want to see figurines of their favorite cartoon characters on the delicacy. Now Renat not only does what he loves, but conducts seminars and hosts television projects that have high ratings. The 36-year-old pastry chef has achieved a lot in his career, but he is not going to stop there and is constantly improving. Agzamov is no less pleased with his personal life, since his wife and son are her main incentives.
Renat was born in 1981 in Sochi. His parents, Tatars by nationality, also raised his older brother Timur. Even in his childhood he had an interest in cooking. At first, the boy and his brother helped their father cut vegetables and prepare pilaf, and then he began to come up with different dishes himself, independently mastering all the culinary wisdom. From the age of seven, Renat cooked for his family, and from the age of twelve he was already helping his brother, who was studying at a culinary school and at that time doing an internship in food production. The young man was also actively involved in boxing, but his love for the art of cooking replaced the sport. Father and mother were glad that their sons sought to receive a culinary education, as they considered this profession to be very necessary.
Having successfully graduated from college, Agzamov received a diploma in his specialty - 5th category pastry chef. Even during his studies, teachers noted the talented student and predicted a brilliant future for him. He began his career at the age of 19, getting a job in a Sochi restaurant. Soon the young man headed a team of cooks who were much older than him in age. Five years later he began working for Philly Baker, and is now its manager. Renat often had to make birthday cakes, first for family and friends, and then orders began to arrive from other people. Soon the pastry chef had to hire assistants who were creating cakes. In the spring of 2017, he became a TV presenter, appearing in the show “Confectioner” on the “Friday!” TV channel. Also, the holder of the title of Russian champion in confectionery art became a co-host in the culinary show “TiliTeleTesto”, in which there is a competition between amateur bakers.
Agzamov not only shares his skills, but also willingly talks about his personal life. His wife Lera is his favorite woman and muse, inspiring the star chef to new ideas. He named his best work after his beloved - a fountain made of chocolate and glaze. The family has a growing son, Timur, whom his mother taught him to eat healthy. The boy does not yet share his father’s interests, but Renat hopes that as he gets older, his son will continue his work. Of all the sweets, the TV presenter loves Belarusian condensed milk, and he can eat a whole jar in one sitting. When Agzamov manages to visit Italy, he eats delicious ice cream to his heart's content.
In the photo, Renat Agzamov with his family: wife Lera and son Timur
His wife strictly monitors what he eats, but sometimes the cook manages to quickly devour his favorite delicacy without her knowledge. Due to his busy work schedule, he rarely gets to spend time with his family. Also, Renat cannot find time to exercise barefoot, but when his son grows up, the TV presenter will definitely enroll him in the sports section, where he may go with the boy.
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The material was prepared by the editors of the site site
Published 05/27/2017
Participant name: Renat Agzamov
Age (birthday): 13.04.1981
City: Sochi, Krasnodar region
Education: Culinary school
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Read with this article:
Already at the age of 7, the future champion of the Russian Federation in confectionery art began to make great strides in baking cookies and cupcakes.
At the age of 10, he even surprised his family with his own bread. Having collected money in his piggy bank, Agzamov decided to spend it on a mixer. Renat did not grow up alone in the family; his brother Timur was also partial to cooking.
His father taught his sons how to handle food, and his grandmother always supported Renat’s interest in culinary experiments. This is how the Agmazov brothers learned the basics of the master and became famous culinary experts in the future.
At the age of 15, Renat became a student at the Krasnodar Culinary School, and then began working in a restaurant as a cook. In 2002, the guy took first place at the confectionery championship, which was held in Krasnodar, and therefore realized that it was worth going to conquer the capital. Together the Agmazov brothers went to Moscow. The guys had no connections, no money, and no housing, but nothing stopped them from becoming true talents and becoming famous in their native country.
During the first six months of his life in the capital, Renat worked in 7 public institutions. He did everything just to master the necessary techniques, and therefore agreed to work for free.
The culinary specialist's first serious job was the position of chef at Nostalgia.. He worked in this restaurant for about two and a half years.
A little later, together with the head of the restaurant, Renat became the founder of the catering service “Creative Catering”. The project became successful, but the work with the partner did not work out, and therefore Agzamov gave up everything and left it.
During the first time, the confectioner did everything just to create his own business and begin to develop further. He began working with the reputable company Philly Baker. The Fili Baker Premium confectionery factory was built especially for these purposes, which grew and became a large company with international projects.
Now Agzamov is a famous pastry chef, developing cakes for famous people; he bakes at an average price of about 3 thousand rubles per kg. Basically, his profit comes from wedding cakes. The chef's official website provides examples of his work, which you can view to place an order.
At the end of 2016, Renat began collaborating with Channel One on the project “Tili Tele Dough”. The show featured amateur confectioners who competed in preparing delicious desserts. Since April 6, 2017 he has been working on the Pyatnitsa TV channel. Renata can be seen as the host of the new culinary project “Confectioner”.
Plus, Agzamov conducts seminars on confectionery skills, participates in numerous projects on TV, and became one of the organizers of the Renat Agzamov International Cake Exhibition. The first exhibition took place in Kazan.
In his personal life, Renat also has something to be proud of. He is married to a woman named Lera and is raising his son Timur with her. In honor of his beloved woman, Agzamov named one of his best works - a fountain made of chocolate and glaze. Son Timur is a fan of healthy eating and is indifferent to sweets. Renat notes that the main values in his life have always been close people and work, and he is not going to change this in the future.
Photo Renata
More often, photos of his culinary works appear on Renat Agzamov’s Instagram, but sometimes you can also see personal photos.
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