When I was in the US, salmon became a go-to part of my diet. I bought it raw, cooked it in a big pan with potatoes, carrots and tomatoes, and my digestion slowly got better after some issues I'd had with the local food. After my return to Russia, I continued to stay away from meat and started buying smoked salmon. It was good, but then a couple of times, I came across the product that smelled and tasted bad. I changed my diet again. Now I buy low-sodium trout and enjoy it in salads. When I cook something new, I usually make it with ingredients I've already used in other dishes. It helps me predict, at least roughly, how it’s going to turn out. To take on [I don’t understand what you mean by this] most of the world’s (most) brilliant chefs, one has to improvise as well; It's not enough to simply follow their recipes.

When I was in the US, salmon became a go-to part of my diet. I bought it raw, cooked it in a big pan with potatoes, carrots and tomatoes, and my digestion slowly got better after some issues I'd had with local food. After my return to Russia, I still stayed away from meat and started buying smoked salmon. It was good, but then a couple of times I came across an example of the product that smelled and tasted bad. I changed my diet again. Now I buy low - salt trout and enjoy making salads with it. When I cook something new, I usually put in the food I've already used with some other dishes. It helps me predict, at least roughly, what it's finally going to be. To take on most brilliant world chefs, one has to improvise as well. It's not enough to simply follow their recipes.