More than a quarter of a century has passed since the collapse of the Soviet Union. We still feel the contradictory echoes of this process and, probably, we will feel it for a long time to come. There is little left that still unites the former citizens of the former empire. And this is not least Soviet food, an absolutely unique socio-cultural phenomenon of Soviet history and Soviet life.

About the Yalta Conference, the meeting of Stalin, Roosevelt and Churchill, which took place in February 1945 and determined the fate of the post-war world, mountains of books have been written and many films have been shot. It would seem that these events have long been known. But only relatively recently, thanks to the research of the famous Russian historian William Pokhlebkin, we became aware of the details of the grandiose "culinary" action, a series of banquets that accompanied the negotiations of the allies in the devastated Crimea that war winter. For obvious reasons, these feasts could not fall into the field of view of the then newsreels. But miraculously preserved materials give us the opportunity to feel their scale and specific atmosphere. No one claims that the materials are documentary.

The story of the rising star of the world culinary arts, chef Artur Ovchinnikov. The film immerses the viewer in the atmosphere of the most prestigious haute cuisine competition in the world "Bocuse d'Or".

The film was crafted by teenagers (14–18 years old) in Rostov-on-Don. The youths aimed to investigate whether fast food is genuinely as harmful as adults claim.