Ani Fareishvili is a chef by profession, the founder and head chef of the street food establishment "Machkat."
Currently, she works at the highest-altitude café in Georgia, perched at 3,650 meters above sea level. Café "Mkinvartsveri" is situated in the Kazbegi municipality, along the Mkinvartsveri route.
Ani, when did your interest in the culinary field begin?
At the tender age of five, I received my first apron, which remains my favorite to this day. Of course, I couldn't cook meals on my own then, but I played the role of a helper to my mother. I was always curious, asking countless questions in the kitchen. I would wait eagerly for meals to be prepared, and if something was baking in the oven, I would sit and watch with great fascination.
When did this childhood curiosity evolve into a genuine passion, leading you to realize it was your true calling?
Interestingly, my interest in cooking never waned at any point in my life. However, during my last years of school, I became quite fascinated with the legal profession. I even pursued it, but by my second year, I realized that cooking was my true passion, and I had been struggling in vain against other careers. After that, I took my first job in the culinary field and became 100% convinced that this work gave me the most strength and joy. I knew then that I would dedicate all my energy to it.
How did you end up at Café Mkinvartsveri?
I found my way to Café Mkinvartsveri through my friend Shota Komakhidze. He decided to open a café at this remarkable location with a friend and invited me to be the chef. Shota and I have been friends for many years and have shared many interesting professional experiences, but nothing as exciting, extreme, or challenging as this. The decision to join him was an easy one.
What are the main challenges of working at 3,650 meters in your field?
There are numerous challenges here. Firstly, the conditions are harsh—it’s cold, and the altitude can sap your energy. This makes it difficult to focus on taste, quality, and innovation. Yet, I find excitement in these challenges. When I prepare each new dish and see the satisfied faces of our guests, I tell myself that I've won another day. There's a tremendous sense of adrenaline when you start cooking a new dish and it turns out even better than you imagined.
What do you think are the main obstacles and strengths in this profession?
Feedback can be both the biggest obstacle and the greatest strength. A satisfied guest provides immense encouragement, while an unhappy guest can pose a challenge. However, one must use all feedback as a source of growth and improvement in this profession.
Could you tell us about the dishes available at Café Mkinvartsveri and which ones are most popular with tourists?
The most requested dish is khachapuri, which we put a lot of effort into perfecting. Soups are also in high demand, essential in such conditions.
Coffee or tea in the mountains?
Tea.
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