MASTERCLASSES
15 culinary masterclasses from the best chefs of Ukraine
RecordedMediumEaster Paska: Tall and Fragrant — Zoriana Palianytsia
A rich yeast dough that rises into a crown, with zest, vanilla and raisins. A family tradition refined to baker's precision.
RecordedMediumEaster Paska: Tall and Fragrant — Yurii Pekarnyi
A rich yeast dough that rises into a crown, with zest, vanilla and raisins. A family tradition refined to baker's precision.
RecordedMediumEaster Paska: Tall and Fragrant — Mariia Zakvasna
A rich yeast dough that rises into a crown, with zest, vanilla and raisins. A family tradition refined to baker's precision.
RecordedMediumEaster Paska: Tall and Fragrant — Stepan Khlibnyi
A rich yeast dough that rises into a crown, with zest, vanilla and raisins. A family tradition refined to baker's precision.
RecordedMediumWines of Transcarpathia: Terroir in a Glass — Larysa Dehustatsiina
Volcanic soils, autochthonous grapes and the Transcarpathian sun. A tasting of a region reviving a thousand-year wine tradition.
RecordedMediumWines of Transcarpathia: Terroir in a Glass — Dmytro Sommelier
Volcanic soils, autochthonous grapes and the Transcarpathian sun. A tasting of a region reviving a thousand-year wine tradition.
RecordedMediumWines of Transcarpathia: Terroir in a Glass — Bohdan Terruarnyi
Volcanic soils, autochthonous grapes and the Transcarpathian sun. A tasting of a region reviving a thousand-year wine tradition.
RecordedMediumWines of Transcarpathia: Terroir in a Glass — Olena Vynaryk
Volcanic soils, autochthonous grapes and the Transcarpathian sun. A tasting of a region reviving a thousand-year wine tradition.
RecordedMediumPlate Art: The Aesthetics of the Plate — Inna Palitra
Composition, colour and space on the plate. How to make a dish taste with the eyes before the first bite.
RecordedMediumWines of Transcarpathia: Terroir in a Glass — Viktor Kelykhiv
Volcanic soils, autochthonous grapes and the Transcarpathian sun. A tasting of a region reviving a thousand-year wine tradition.
