How can impartiality be preserved when judging children’s work, and is saying no something kids find hard to do?
Over six seasons of the Confectioner project, participants across ages joined, including several young confectioners. An experimental series with children offered early insights into how youngsters feel about the process. The team found that children welcomed feedback with grace. Although there were initial nerves, emotions did not cause issues in the long run.
When Timur’s peers joined the project, the question arose whether fatherhood helps in guiding younger participants. It did. The experience of being a father proved invaluable. It helped in understanding their interests, the kinds of games and activities they needed, and the right approach. The peers at that age are perceptive and can respond well when approached with empathy and immediacy.
Before the show began, the question was raised: what does it mean when children make cakes better than adults, and what other discoveries emerged when comparing the children’s version to the adults’ version? The first discovery was straightforward: children can craft desserts with remarkable skill. A second finding was their greater emotional stability under pressure. Children adapt quickly to new settings and cameras, and their baking often shows professional quality.
Many readers wonder how old the narrator was when their first cake was baked. The answer is seven years old.
Besides Şekerci, the network features programs such as Cooks’ War, Hell’s Kitchen, On Knives, White Jacket, and Young Knives on the Cuma TV channel. The popularity of cooking shows comes down to the universal appeal of watching others cook, a fascination that transcends age and borders. The interviewer noted that after witnessing The Confectioner, Ivlev launched his own shows like On the Knives, a move that seemed predictable to many observers.
One interview hinted that work on television was more of a hobby than a main pursuit, with income not being the main goal. The host mentioned a third hobby—riding motorcycles—expressing that the thrill and buzz of the work mattered more than money.
In the Moscow region, the network operates hundreds of stores, including in St. Petersburg, Vladimir, and Nizhny Novgorod. The recent months brought emotional strain and general stress rather than workplace trouble. Price fluctuations from suppliers, influenced by currency movements and logistics, created daily concerns. Still, the core operation continued smoothly: materials remained available, staff stayed employed, and store turnover stayed strong.
Regarding raw material prices, there were small fluctuations in costs. Importing equipment and supplies presented no major hurdles, with the entire range available and ready. The stance on staffing remained firm: not a single employee was laid off. Growth, opening new stores, and ongoing development continued unabated, reflecting a principled approach to employment and expansion.
What desserts dominate the confectionery network? The menu emphasizes popular items rather than niche or exotic complex cakes. Different stores may see varying hits, influenced by local tastes and nearby shopping patterns. When asked for a favorite and a least favorite dessert, the answer was straightforward: Napoleon stands out as a favorite, while a poorly made Napoleon is not warmly received.
How do confectionery creations differ from store-bought goods? The distinction between confectionery and the store is not absolute. Quality varies by brand and pricing, with some stores offering high-quality products while others may substitute ingredients. The key concern is choosing the right products for the desired outcome.
The colleague Konstantin Ivlev has described himself as a television presenter and businessman who also considers himself a chef. The response here was clear: the speaker identifies first and foremost as a confectioner. He sees Ivlev as primarily an entertainer who began in the kitchen, while he remains rooted in craft, business, and television as secondary pursuits. The emphasis is on being a confectioner by trade and identity, with other roles viewed as hobbies or extensions of that core craft.
There is a generally positive view of celebrities opening restaurants, including confectionery ventures. The belief is that people should explore different directions and opportunities, leveraging talent, labor, and resources to diversify experiences. Sergei Zhukov, a known figure in the field, was described as a prolific workaholic who brings energy to his projects.
In conversations about serving presidents and heads of state, the cakes are treated like any other client request. The cake selections depend on the event and the recipients, whether the guests are the leaders themselves or their families. Special touches can include Venetian masks, decorative bows, or inscribed messages, reflecting shared human celebrations and tastes just like any other customer.
The interview ends with a glance toward future plans. The ambition is to build a colossal chocolate structure, a Sheikh’s castle, that remains intact rather than melting away. Ambition drives scale and impact, rather than mere financial gain.
When dessert making is in focus, the secret to a perfect biscuit lies in uniform bubbles. A homogeneous base helps retain freshness, elasticity, and porosity over time. For cream substitutes, alternatives to cream cheese exist in the form of custards, fats, and protein-rich fillings such as soufflés and mousses. Cream cheese itself is not always the best choice, the speaker suggested.
On crispy meringue, the key is the right temperature. Protein is mostly water, so removing moisture carefully creates crispness. Experience matters, and those eager to learn can explore the Confectioner project, or even take cues from the kids in another series, Toffee. The message is simple: practice and guidance from young makers can be incredibly instructive.
Source: Confectioner project interview and related program discussions. These reflections provide a window into how professional bakers approach craft, leadership, and education across generations.