From Necessity to Kitchen Philosophy

How Survival Shaped a Chef's Honest Approach to Food

Avgustin Liubavin

My childhood did not have a defining moment that inspired me to be a chef. No romantic moment in the kitchen or childhood epiphany led me here. For my family, food was about survival, not artistry. I was one of five children raised by a single mother with my grandmother’s assistance. Cooking wasn’t a passion. It was a necessity. That could have shaped my philosophy more than I realized. Simple food for hardworking people.

I studied to be a playwright. I thought my life would be about stories, not kitchens. But in 2013, a friend called me about a smash burger project. They needed help. I started watching YouTube tutorials, stepping into the kitchen like a blind man feeling his way through the dark. And somehow, I found my place. Everything else became background noise.

I never went to culinary school. I learned by shutting up and listening to chefs who knew better than me. If you worked hard and focused, they taught you. I watched YouTube videos, studied movements, and memorized techniques. Kitchens don’t care about degrees. They care if you can keep up.

In the second restaurant I worked in, the head chef looked at my knife work and said, “Maybe the kitchen isn’t for you.” That stuck with me. Maybe it was the Caucus in my blood, but I had something to prove. I didn’t argue. I just worked harder.

I love the brutal honesty of the kitchen. It’s not polished. It’s not pretty. It’s raw, fast, and relentless. It’s where the outside world disappears, and all that matters is the next plate. I’ve worked in Michelin-starred restaurants and dabbled in molecular gastronomy, but the happiest I’ve ever been is cooking real food for real people.

That led me to open two projects within a year, including @akiraramen_tbilisi. Success in this industry isn’t about fake internet clout but whether people return for another bowl. And they did.

The industry has its flaws, social media being one of them. People post curated perfection, this fantasy of clean, quiet kitchens. It’s a lie. The kitchen is loud, messy, and full of chaos. And that’s the beauty of it. We must stop cooking for the camera and start cooking for people again.

Secret Sauce

What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

Again, I do not have this kind of story. For me, being a chef means knowing the taste of all food. All food, in its own way, makes sense when prepared correctly, so all ingredients can make sense if you come at it from that perspective.

What’s your “guilty pleasure” meal?

None. If I like the food, I eat it. I am not ashamed of the food I eat. No chef should be, as well. It is our job to cook. We should not be ashamed because we like to eat.

A food trend that you hate and why?

Truffles. They are everywhere and without reason. It’s just mushrooms. Yes, they are nice mushrooms. But now they are thrown onto everything to make them fancy. Enough with the truffles. It cannot hide people’s lousy cooking or be justified to jack up the prices.

What’s the craziest shift you’ve ever worked in the kitchen? What happened, and how did you manage to get through it?

2018, Football World Cup Shift.

What happened, and how did you manage to get through it?

The football world cup was in full swing. We had to change our working hours to be 24/7 for the event. In the middle of Summer, during a full house, our ventilation system went down in the kitchen. So what did we do? We kept on cooking. No chance of closing in such a busy time. I was sous chef then, so we just took a deep breath and did our jobs.

What tips would you give other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?

I said before, “Know your role and shut your mouth.” If you are on noodles, then be on noodles. This is the best way to survive the kitchen. You are doing your role as asked, not this or that or 100 other things. Trying to be more than your role only leads to issues. So stay focused and do your job with 100% attention and common sense.

8. What’s an underrated ingredient and why?

Nori. Japan knows about it, now the rest of the world should. It’s a very tasty ingredient.

9. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

Shoyu ramen with la-yu oil. It has a delicious taste with the right amount of spice. Hits the spot every time.

About Your City!

Tbilisi, Georgia

If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

He has visited Georgia before, but if I could advise him on it again, I suggest he come in the summer. He should start with breakfast in Sololaki and then explore the city. Georgian cuisine is truly unique. I will mention some places he should try, but it’s important to note that Georgia also has a rich culture featuring traditional dancing and polyphonic singing, and it is known as the birthplace of wine. It’s easy to spend a whole day getting lost in the old town while appreciating the sights and tastes of the city.