Chef Chekanin from Astana presents Kazakh cuisine all over the world and supports cooperation with local farmers

ASTANA — This is the second part of the exclusive interview of “The Astana Times” with Yevgeny Chekanin, the chef of the renowned Selfie restaurant in Astana. In the first part, he told how Kazakhstan became a deep source of inspiration for him, which led to the creation of a unique set of dishes inspired by Kazakhstan, which will provide those who taste it with the highest culinary experience.

In this installment, Czekanin discusses his efforts to build strong relationships with local farmers, with the goal of stimulating the economy and growing Kazakhstan’s restaurant industry, while enhancing the country’s global culinary reputation.

Today, Chekanin takes his passion for Kazakh cuisine to the international arena, sharing both his inspiration and knowledge. This summer, he was noticed during the GASTREET International Restaurant Fair, an important event that attracted over 5,000 restaurateurs in Sochi.

Determined to present authentic Kazakh flavors, Evgeniy flew in with 23 kilograms of traditional Kazakh food, including kaza and shuzhik (Kazakh horse sausage). Traveling alone with so much luggage was not easy.

“It was difficult for me to manage everything myself, especially when it came to transfers. At first it seemed like everything, even GASTREET, was against me. But I managed, and when my colleagues saw that I had brought 23 kilograms of products, they were amazed!” he remembered.

Czekanin’s commitment paid off, as he performed in front of a much larger audience than expected.

“I thought I would serve 30 or 40 people, but when I looked up, the entire amphitheater was packed — about 300 people in all. “I introduced myself as a resident of Moscow, but now proudly representing Kazakhstan,” he said.

Chekanin captivated the audience with a humorous juxtaposition of his expectations and the reality he encountered after moving to Astana. Evgeniy admitted that he had initially expected vast, empty steppes, showing the photo to emphasize his preconceptions. However, he was pleasantly surprised to discover a vibrant, modern city with iconic landmarks such as Khan Shatyr and Abu Dhabi Plaza.

The audience erupted in applause, impressed by his journey and gripping storytelling. After the presentation, many participants approached him wanting to learn more about working in Kazakhstan, further emphasizing the curiosity and enthusiasm his observations sparked.

About the challenges of working in Astana

Evgeniy candidly discussed the challenges of working in Kazakhstan, highlighting the significant impact of the country’s harsh winters.

“The cold itself doesn’t bother me, but when the roads are covered with snow and deliveries can’t arrive, it affects the entire city, not just me,” he explained.

Such difficulties force him and his team to be resourceful, and they often have to adjust the menu on the fly when certain ingredients are delayed. Despite these obstacles, Evgeniy stands out for his resilience and ingenuity, proving that he can meet the unique demands of Kazakhstan’s realities.

Czekanin said his and the restaurant’s focus on local cuisine not only attracts diners to the city, but also puts them on the radar of prestigious global rankings such as Top 50 Best Restaurants.

“For every chef, getting on these lists is the ultimate goal. “I call it the ‘Immortality List’ – once you’re on it, your legacy is cemented,” he said.

Czekanin dreams of his restaurant being among the top 100 in Central Asia and Eurasia, and even dreams of one day achieving Michelin status. “If that happened, it would just be unbelievable,” he added.

To make this dream come true, Czekanin and his team organize gastronomic dinners to draw the world’s attention to Kazakhstan.

“Kazakhstan is at the peak of its popularity, and local entrepreneurs are strongly promoting the country’s image,” he explained.

He has noticed an increase in the number of stores offering ethnic clothing and cultural patterns, which he finds both beautiful and meaningful.

“I think this unique local identity is missing in many places around the world,” he added.

Czekanin also emphasized how quickly the number of prestigious events and VIP guests in his restaurant is growing.

“Comparing this year to last year, it’s a completely different story. Last year was quieter, which gave me more time to create new dishes. But now, thanks to events such as the Shanghai Cooperation Organization Summit and the World Nomad Games, not only Selfie, but the entire Kazakhstan, Almaty and Astana are constantly in the spotlight – and that is really exciting,” he said.

Plans to strengthen cooperation in the agricultural and restaurant sectors of Kazakhstan

During our conversation, Czekanin touched on the challenges of working with local farmers, highlighting the complexities involved.

“As a chef, I don’t have my own farmers or dedicated suppliers, which makes it a labor-intensive process. To ensure that everything arrives fresh, you need to find transport, preferably refrigerated. But this is the reality – I source ingredients from different regions, which is necessary because I want to use local products. It is important to promote what grows here, and not to import products from Russia or Europe, as is often the case, he explained.

Chekanin said this approach was instilled in him by his mentors, world-class chefs such as Vladimir Mukhin and Anatoly Kazakov, both masters of using local ingredients.

“They constantly visited farms and encouraged this way of thinking, which shaped the way I work today,” noted Czekanin, reflecting on the importance of incorporating regional products into his cuisine.

“The most difficult challenge is finding local farmers. In Russia, farmers come to you, willing to cooperate. But here it’s different. We have to look for them and propose partnerships ourselves,” he explained.

Despite the difficulties, Czekanin has successfully established relationships with specific products, but his vision goes much further. She hopes that one day the restaurant will reach the point where it can grow its own produce, going beyond sourcing ingredients and growing ingredients directly from the garden.

“We even planned to hire an experienced agronomist. We have free land and we are serious about building greenhouses where we will grow produce specifically for our restaurant. Everything is in place – the idea, the land, even the budget – but we are missing the right person. I’m sure we’ll find it sooner or later,” he said.

Chekanin’s commitment to sourcing local ingredients and growing his own ingredients reflects his commitment to elevating the dining experience and creating something truly unique in the region.

About trying homemade Beshbarmaq

Close cooperation with local farmers brought Yevgeny Czekanin many unique culinary experiences. He recently had the opportunity to taste homemade Beshbarmaq (the cornerstone of Kazakh cuisine) prepared by horse breeders, and the difference in taste compared to restaurant versions left a lasting impression.

“I have never tried homemade Beshbarmaqu before. Everyone told me how amazing it was, but when I finally tried it, I was amazed. Kazy and shuzhik (meats and sausages) were smoked and the taste was simply amazing. I’ve never experienced anything like this,” he recalled with enthusiasm.

For Evgeniy, gastronomy is an unlimited field of creativity, just like an artist painting a masterpiece. Even though he experiments with different dishes, there is always one simple favorite that brings him back to his roots – fresh vegetable salad.

“My favorite dish is a salad with cucumber, tomato, lots of onion, lettuce and a bit of radish. My mom makes this salad and even though I know exactly what she puts in it, I can never quite recreate its flavor. “I think everyone has that one dish that their mother makes that holds a special place,” he shared fondly.