In the world of haute cuisine, where every ingredient is weighed to the gram, the home diet of professionals is often surprisingly simple. Valentina Saenko, a brand chef with fifteen years of experience, revealed her secrets of everyday nutrition in an exclusive interview with Wave RBC.UA. It turns out that creating delicious and interesting food at home does not require complex techniques or exotic products — a quality basic set and knowledge of a few key accents are enough.
Fermentation as the Foundation of a Healthy Diet
One of the main pillars of the chef's refrigerator is fermented products. Saenko is convinced that pickled and fermented vegetables are not just preserves, but a way to maintain balance and flavor diversity. In the summer season, she actively ferments cucumbers and eggplants, using fresh vegetables from the market. In winter, the priority is given to classic sauerkraut. This approach allows preserving seasonality and the benefits of products year-round, making even simple porridge or side dishes more flavorful.
The Magic of Sauces: Pan-Asian Accents
The second secret of simplicity and taste is the right choice of sauces. Valentina Saenko has abandoned the usual ketchup and mayonnaise in favor of more complex flavor profiles. Her arsenal includes sriracha, gochujang, and quality soy sauce. According to the chef, it is not necessary to drench a dish in sauce. A few drops are enough to give familiar food a spicy accent and make it "sound" differently. It is these pan-Asian notes that help turn an ordinary dinner into a gastronomic discovery.
Home Preserves and Seasonality
In addition to fermentation, the chef's refrigerator always has room for homemade preserves. Among the favorites are spicy pickled peppers with peach (known as "cowboy candies"), berry or plum ketchup, as well as capers and anchovies. In summer, Saenko's diet revolves around fresh seasonal vegetables, which she buys at markets. In warm weather, dinner can be maximally simple: corn, watermelon, or just a plate of seasonal berries. This approach emphasizes the importance of product quality over cooking complexity.
A Professional's Simple Diet
In everyday life, Valentina adheres to a disciplined but not strict eating regimen. Breakfast usually consists of porridge — buckwheat, rice, or oatmeal — with the addition of protein (meat, fish, or eggs) and vegetables. After coffee, she sometimes allows herself something sweet. Lunch is also built on basic products, with an emphasis on fresh vegetable salads in summer. This balanced approach allows maintaining the energy and concentration necessary for working in a restaurant, without overloading the body with heavy food.
Contradictory Data
During fact-checking of information about Valentina Saenko, minor discrepancies in the details of her biography were identified. Some sources mention her work in various restaurants, however, the exact list of establishments does not always match. Moreover, the names of specific sauces she recommends may vary in different interviews. Nevertheless, the main principles of her approach to home nutrition — fermentation, seasonality, and the use of bright accents — remain unchanged and are confirmed in most sources.
Conclusion
Valentina Saenko's story demonstrates that professionalism in cooking does not always require complex recipes. Sometimes a quality basic set of products, knowledge of a few key techniques, and the ability to use the right accents are enough. Her approach to home nutrition is an example of how to combine simplicity and taste, making every day in the kitchen interesting and useful.
