Odesa native Viktor Prodanov, a professional navigator, gave up a captain's career at sea for the kitchen and is now chef at Grand Prix in Odesa. He cooked his first dish, Kharcho soup, at 7.
I was born and grew up in the most magnificent city in the world, which I have never managed to leave, and I'm happy about that. I'm Viktor Prodanov, a native of Odesa, a professional navigator and the chef at a restaurant with a European name.
When I look back, I can see adventures, all kinds of events, loud parties and friendly celebrations. I grew up in a big family: I have two brothers and two sisters, which is almost a football team. But our mother managed to raise us obedient and honest. Support and mutual trust are very important.
When I decided not to become a ship captain and not to spend my life earning a huge income at sea for half the year, my family was really surprised. But they didn't condemn or reprimand me, and they supported my decision. It was hard, and it was reckless. But they are proud of me now, and I'm proud of my family in return.
I was 7 when I cooked my first dish, because I wanted to make a surprise and to test myself. Curiosity and passion are in my blood. I cooked Kharcho soup back then, and I can still remember that fragrant, hot red mixture glowing in the plates. I was triumphant.
And then, like all Odesa boys, I faced two paths: the Stolyarsky Music School or the Maritime Academy. Instead, I chose food technology at a college. Then I went into the army, where I didn't cook soups and porridges for battalions, but I didn't give up my favorite activity either.
Then my path somehow led me to the sea. There were new ships, new countries and new people, but that old familiar enjoyment of good food, its flavors and its presentation remained. However, time passed, and I understood I could be better at this. That is how my ambitions literally brought my feet back to the ground.
At first I didn't notice it, but half of my life is somehow connected with creating dishes. I like treating people and seeing and hearing them talk about my culinary experiments. I like to teach and to learn myself. Many of my former assistants are now in charge of the kitchens of famous restaurants, and I'm proud of them and, of course, sincerely happy for them.
I'm glad there are passionate and reckless souls, brave minds and hard-working hands. This combination turns a cook into a chef and an ordinary dish into a masterpiece.
