MASTERCLASSES
52 culinary masterclasses from the best chefs of Ukraine
OnlineMediumCarpathian Bryndza: Taste of the Highlands — Vira Polonynska
Sheep's bryndza in the Hutsul tradition: from fresh milk to salted tenderness. A cheese that holds the aroma of Carpathian herbs.
OnlineMediumCarpathian Bryndza: Taste of the Highlands — Nazar Syrovar
Sheep's bryndza in the Hutsul tradition: from fresh milk to salted tenderness. A cheese that holds the aroma of Carpathian herbs.
OnlineMediumCarpathian Bryndza: Taste of the Highlands — Oleksandra Molochna
Sheep's bryndza in the Hutsul tradition: from fresh milk to salted tenderness. A cheese that holds the aroma of Carpathian herbs.
OnlineMediumCarpathian Bryndza: Taste of the Highlands — Hryhorii Bryndzianyi
Sheep's bryndza in the Hutsul tradition: from fresh milk to salted tenderness. A cheese that holds the aroma of Carpathian herbs.
OnlineHardHandmade Chocolate Truffles — Yuliia Bobova
Silky ganache, a thin shell and endless fillings — from classic cognac to Ukrainian sea-buckthorn. A dessert that melts on contact.
OnlineHardHandmade Chocolate Truffles — Denys Triufelnyi
Silky ganache, a thin shell and endless fillings — from classic cognac to Ukrainian sea-buckthorn. A dessert that melts on contact.
OnlineHardHandmade Chocolate Truffles — Viktoriia Praline
Silky ganache, a thin shell and endless fillings — from classic cognac to Ukrainian sea-buckthorn. A dessert that melts on contact.
OnlineHardHandmade Chocolate Truffles — Artem Kakaovyi
Silky ganache, a thin shell and endless fillings — from classic cognac to Ukrainian sea-buckthorn. A dessert that melts on contact.
OnlineMediumTerroir of Podillia: Taste of the Land
How soil, climate and the slope of a hill end up in your glass. A masterclass on the most important word in wine.
OnlineMediumTerroir of Zaporizhzhia: Taste of the Land
How soil, climate and the slope of a hill end up in your glass. A masterclass on the most important word in wine.
