alena_solod_ ✅ 1. They show up early — to breathe, reset, and sip coffee

Rushing into service is a shortcut to chaos. Real chefs arrive ready, not panicked.

✅ 2. They keep their ego in check

If you constantly need to prove you’re the boss — you’re not the boss. Pros focus on flavor, not power plays.

✅ 3. They communicate clearly and calmly

No passive-aggressive sarcasm, no shouting for sport. Clear communication keeps kitchens (and teams) sane.

✅ 4. They plan before they cook

Mise en place is a mindset. Starting unprepared = ending overwhelmed.

✅ 5. They know when to say no

Boundaries are not weakness — they’re survival. A pro knows their limits and protects their energy.

✅ 6. They delegate, not martyr themselves

Doing everything alone isn’t noble — it’s inefficient. A good chef builds systems, not chaos.

✅ 7. They keep learning — even at the top

Curiosity is what keeps passion alive. Burnout begins when you stop being curious.

✅ 8. They remember why they started

Real chefs still love food. Burned-out ones are just trying to survive the shift.

alena_solod_ RECHARGING… DO NOT DISTURB ⚡️

alena_solod_ You’ve been asking -so I decided to finally share a bit more about why Instagram actually matters for a chef.

Today, I want to tell you what Instagram truly gave me:
• A few real friends I met online and now can’t imagine my life without
• Many of my best professional projects and collaborations
• Partnerships with international brands
• Extra income and financial freedom
• Endless inspiring connections around the world
• People recognizing me in places I’ve never even been before
• Hundreds of messages saying I inspire someone to cook or create
• A platform to express myself and speak my truth
• Invitations to festivals, panels, and culinary events
• Opportunities I never thought I’d have — from brand shoots to dream collabs
• And maybe the most important one — the feeling that my work is seen and appreciated.

In the next parts, I’ll share how to start and build your personal brand as a chef step by step, with everything I’ve learned along the way.

Drop a comment if you’ve been thinking about growing your chef brand too❤️

alena_solod_ Why does cooking make me happy?
Because it’s my way to slow down, feel the aroma, the warmth, the taste - and create something real with my hands.
Everything else can fall apart, but in the kitchen there’s always magic, control, and a little bit of love❤️‍🔥

What makes you feel this kind of happiness?😍

alena_solod_ 🥥 Green Shakshuka with Coconut Cream 💚

Breakfast that tastes like sunshine and health 🌿
Creamy, fresh, full of greens - and ready in 10 minutes.

Ingredients:
• 1 green bell pepper
• 1 small zucchini
• A handful of kale
• ½ white onion
• A handful of fresh green peas
• A handful of spinach
• A few asparagus spears
• 50 ml vegetable broth
• 1 tbsp coconut cream
• 2 eggs
• Grated Parmesan
• Salt & pepper

How to make:
1️⃣ Sauté the onion in olive oil until soft.
2️⃣ Add all the veggies, cook for 3–4 minutes.
3️⃣ Pour in the vegetable broth and let it simmer for a minute.
4️⃣ Stir in coconut cream, salt, and pepper.
5️⃣ Make two little wells and crack in the eggs.
6️⃣ Sprinkle with Parmesan, cover with a lid and cook until the eggs are set.
7️⃣ Toast some good bread, top with fresh herbs -and enjoy every bite. 🥰

alena_solod_ Dating a chef sounds romantic -endless food, late-night dinners, passion and creativity. But here’s the truth you need to know before stepping into this world:

1️⃣ Respect the schedule
Chefs don’t live by weekends or holidays. Christmas dinner? They’ll be in service. New Year’s Eve? Double shift. Love means understanding that their calendar belongs to the restaurant.

2️⃣ Messy at home, perfect at work
Don’t expect Michelin plating on your table every night. Sometimes, after 14 hours in the kitchen, all they want is instant noodles or pizza delivery. And yes they will use every pan you own.

3️⃣ Your cooking will be judged (a little)
They can’t turn off their trained palate. But behind the jokes, they’ll always appreciate when someone cooks for them because it means love, not just food.

4️⃣ Quality over quantity
Time together might be short, but it’s intense. You learn to cherish late-night talks over leftovers more than fancy brunches.

5️⃣ You’ll get a front-row seat
Stories, secrets, and insights from the restaurant world. It’s not always glamorous, but it’s always real.

6️⃣ Emotional rollercoaster
The kitchen is high-pressure, and sometimes that stress follows them home. Patience is key because behind the tough exterior there’s someone who feels deeply and loves just as passionately.

Would you like to add something?😁🫶

alena_solod_ Consistency.
It’s not about motivation.
It’s about showing up even on the days you don’t feel like it.
That’s how practice turns into habit.
And habit into mastery.

alena_solod_ ✨ Tastes like family ✨
For me, pasta is not just food it’s love on a plate, a way to connect and share moments with the people I care about.

This time I cooked Barilla Fusilli with Pesto alla Genovese and roasted vegetables zucchini, eggplant, red bell pepper, and cherry tomatoes. A drizzle of olive oil, a touch of herbs, and the creamy pesto made it taste like pure comfort.

Because @barillame is never just about taste it’s about the warmth, joy, and memories we share at the table 💙

What’s your favorite “family feeling” dish?

@barillame #Barilla #TastesLikeFamily نكهات تحمل فثم العائلة#

alena_solod_ See you soon at @yug.restaurant ❤️

alena_solod_ ✨ Brioche with Cod Liver Salad, Soft Egg & Salmon Roe ✨

Ingredients for the salad:
• 50 g homemade mayonnaise
• 100 g onion, diced
• 1 can cod liver (drained)
• 1 hard-boiled egg
• 10 g dill, chopped
• Salt & black pepper

For serving:
• 1 slice brioche
• 1 soft-boiled egg
• 20 g salmon roe
• Fresh herbs for garnish

Method:
1. Dice the onion and sauté in a little vegetable oil until golden. Drain on a sieve to remove excess fat.
2. Drain the cod liver and cut into small cubes. Dice the hard-boiled egg.
3. Mix cod liver, onion, egg, dill, mayonnaise, salt, and pepper until combined.
4. Toast the brioche slice and spread the cod liver salad on top.
5. Add the soft-boiled egg, garnish with salmon roe and fresh herbs. Serve immediately.

Chef’s tip: Drain the cod liver well, otherwise the salad may turn out too oily.

alena_solod_ ✨ Vegan Breakfast Idea: Baked Sweet Potato with Vegan Ricotta, Caramelized Pecans & Tahini ✨

What we’re making:
Golden sweet potato “steaks,” topped with silky almond-based vegan ricotta, crunchy caramelized pecans, pumpkin seeds, a drizzle of tahini, and fresh mint. A dish that looks like restaurant , but easy enough for breakfast at home.

How to make it:
1. Slice sweet potatoes into steaks, season with salt and olive oil, and bake at 180°C for 15–20 minutes, until tender.
2. Prepare the vegan ricotta: soak raw almonds for 12 hours, peel, drain, and blend with fresh water (about 200 g almonds to 150–180 ml water), lemon juice, and a pinch of salt until creamy.
3. Toast pecans in a dry pan, then caramelize lightly with maple syrup.
4. Finish the sweet potato steaks with a quick touch of a blowtorch for a smoky note.
5. Assemble: spread the vegan ricotta, add pecans, pumpkin seeds, drizzle with tahini, and finish with mint leaves. Optional: a drop of honey or extra maple syrup for sweetness.😋