MASTERCLASSES
29 culinary masterclasses from the best chefs of Ukraine
OfflineHardAged Cheeses: The Art of Maturation — Vira Polonynska
What happens to cheese in the cellar over months: affinage, rind, flavour crystals. The patience that births the most complex aromas.
OfflineHardAged Cheeses: The Art of Maturation — Nazar Syrovar
What happens to cheese in the cellar over months: affinage, rind, flavour crystals. The patience that births the most complex aromas.
OfflineHardAged Cheeses: The Art of Maturation — Oleksandra Molochna
What happens to cheese in the cellar over months: affinage, rind, flavour crystals. The patience that births the most complex aromas.
OfflineHardAged Cheeses: The Art of Maturation — Hryhorii Bryndzianyi
What happens to cheese in the cellar over months: affinage, rind, flavour crystals. The patience that births the most complex aromas.
OfflineMasterCraft Chocolate: Bean to Bar — Yuliia Bobova
From cocoa bean to bar: roasting, conching, tempering. Create your own chocolate with character and origin.
OfflineMasterCraft Chocolate: Bean to Bar — Denys Triufelnyi
From cocoa bean to bar: roasting, conching, tempering. Create your own chocolate with character and origin.
OfflineMasterCraft Chocolate: Bean to Bar — Viktoriia Praline
From cocoa bean to bar: roasting, conching, tempering. Create your own chocolate with character and origin.
OfflineMasterCraft Chocolate: Bean to Bar — Artem Kakaovyi
From cocoa bean to bar: roasting, conching, tempering. Create your own chocolate with character and origin.
OfflineHardWinemaking: From Vine to Glass
The full cycle of a wine's birth: harvest, crushing, fermentation, ageing. What happens to the grape as it becomes wine.
OfflineHardWinemaking: From Vine to Glass
The full cycle of a wine's birth: harvest, crushing, fermentation, ageing. What happens to the grape as it becomes wine.
