The word "kukhmeister" comes from the German "Küchenmeister" and literally means "head chef." Kuchmisterskayas appeared in Russia in the 18th century thanks to Peter I. At first they began to open in St. Petersburg and Moscow, and a little later appeared in the country’s provincial towns. In Sergiev Posad kuchmisterskayas appeared only in the second half of the 19th century. This was due to improved transport links between Moscow and Sergiev Posad and an increase in the number of pilgrims and visitors who needed to be welcomed and fed. It was from the kuchmisterskayas that the Russian history of public catering began.
Such establishments were considerably superior in service and clientele to taverns and drinking houses, so they quickly became popular. People of modest means liked to visit kuchmisterskayas: not-wealthy merchants, craftsmen, students, and lower-level officials. It was here that "set" meals were served — the predecessors of the modern business lunch.
Kitchen with antique utensils
The Sergievskaya Kuchmisterskaya exudes the atmosphere of the 19th century. In the museum café guests can sample dishes prepared according to old culinary recipes and enjoy a cup of aromatic coffee, visit the landrine shop and buy souvenirs to remember the museum and Sergiev Posad. For full immersion in the era, the museum’s creators recommend attending a dramatized tour held in two halls and taking a master class in making handmade caramel.
At the museum, landrines are cut into pyramid shapes.
First, guests enter the kitchen. Guides dressed in historical 19th-century costumes explain in detail how old kitchens were equipped and how dishes were cooked over live fire. A particular pride of the museum’s collection is the set of cast-iron stoves from the late 19th to early 20th centuries, copper and ceramic cookware, as well as mechanical kitchen implements: coffee grinders, mixers, and butter churns. In the parlor guests are told about making handmade caramel and take part in a master class on its production. Afterwards guests drink tea from a samovar with landrines — that was the old name for caramel candies.
An interesting fact: the museum’s founder, Lyubov Kornilova, owns several themed cafés and is a direct descendant of the owners of a starch-syrup production facility that was located in Sergiev Posad before the Revolution. A visit to the museum will be not only a gourmet adventure but will also enrich guests’ knowledge about the development of public catering, the specifics of preparing food without gas and electricity, and, of course, about homemade caramel production accessible to everyone!
