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_ ✨ 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.😋

alena_solod_ ✨ Draniki (Eastern European–style Rösti) with Creamy Lemon Herb Spread & Salmon ✨

Ingredients:
• 300–350 g potato, grated
• 1 medium egg
• 50 g flour
• 50 g onion, finely diced (brunoise)
• Salt & black pepper

For the cream:
• 70 g cream cheese (Philadelphia)
• Zest and juice of ½ lemon
• Fresh parsley, chopped
• Chives, chopped
• Salt & pepper

Topping:
• 100 g cured or smoked salmon

Method:
1. Grate the potatoes and squeeze out the liquid. Mix with egg, flour, onion, salt, and pepper.
2. Shape into one large dranik and fry in vegetable oil over medium heat until both sides are golden and crispy. Transfer to paper towel to drain.
3. Mix cream cheese with lemon zest, juice, parsley, and chives. Season to taste.
4. Spread the cream over the draniki, add salmon, slice into wedges, and serve.

Chef’s tip: Fry slowly on medium heat so your draniki turns out perfectly crisp outside and tender inside.

alena_solod_ Small wins every single day🖤

alena_solod_ Are you ready? 🔥❤️

alena_solod_ Cooking feels like therapy because it activates the brain in many ways:

• Focus. Chopping, stirring, or frying shifts attention to the task and reduces anxiety.
• Fine motor skills. Repetitive movements calm the nervous system, almost like meditation.
• Sensory stimulation. Smells, textures, and flavors boost dopamine and serotonin, the hormones of pleasure.
• Control and reward. Creating something with your hands gives the brain a sense of accomplishment and stability.

That is why after cooking you feel lighter, calmer, and happier❤️

alena_solod_ You can throw money at the problem, but it won’t keep your best people.
A respectful atmosphere, growth opportunities, and fair leadership do.

Toxic culture doesn’t just burn out staff -it burns out the business.
Motivation isn’t in the paycheck. It’s in the way people feel at work

alena_solod_ Me best bestie @tanya_petro 🤣❤️

alena_solod_ After opening and consulting over 30 projects in different countries, I see the same mistakes repeat again and again:

1. No clear concept

If the menu, interior, and service don’t clearly answer the question “What is this restaurant about?”, the guest leaves without understanding why they should return. A strong concept tells a story, defines who your regular guest is, and communicates that vision to the chef and the whole team.

2. Underestimating the value of the team

Experienced chefs, managers, and servers are an investment, not an expense. Even talented people need proper onboarding and training to understand the restaurant’s style, service standards, and product quality. Without this, consistency drops, and so does guest loyalty.

3. All focus on opening day

Many restaurants pour everything into launch week PR, events, design. But after the first rush, they cut marketing, stop updating the menu, forget about training the team, and don’t work with guest feedback. The result is predictable: standards slip, and repeat visits disappear.

What do you think about this? Do you agree with all these points?😎

alena_solod_ How do you like our collab?😎🤌

Käsespätzle with Crispy Onions 🍲

Ingredients:

For the Spätzle:
• 5 eggs
• 270 g all-purpose flour
• Salt, black pepper, nutmeg (to taste)
• 500 ml milk
• 500 g cheese (ideally a mix of Appenzeller, Gruyère, and Vacherin)

For the Crispy Onions:
• 1 large onion
• 20 g all-purpose flour
• 1 g sweet paprika
• 1 liter neutral oil (sunflower or canola)
• Salt (to taste)

Instructions
1. Make the dough: Mix eggs, flour, salt, pepper & nutmeg until smooth. Chill for 15 min.
2. Cook the Spätzle: Press into simmering salted water. When they float, drain & toss with a little oil.
3. Cheese sauce: Heat milk with spices, add Spätzle, then stir in grated cheese. Don’t boil.
4. Crispy onions: Slice onion, coat in flour & paprika, and deep fry at 180 °C until golden.
5. To serve: Plate the cheesy Spätzle, top with crispy onions and chives. Serve hot & enjoy!