“Chef's Day. January "- done!

More than one hundred registered participants, seven super-interesting presentations, four tastings with a pleasant aftertaste - all this is about the January Chef’s day. As never long and productively communicated the participants of the event.

Finally, we have dealt with the new system of evaluation and award of a new restaurant award, met with 18 nominations and discussed 100 judges from around the world.

We thought about time management, self-organization, habits and their trackers, chat bots, podcasts, motivation and how to move on when it is no more motivation. Also, it was talken about the eternal! No, not about l’amour, but about the interaction and mutual relations between HoReCa and farmers.

And all these topics were jammed with miso and tofu cheese and mushrooms from chef Bogdan Artemenko, delicious and healthy domestic vegetables grown by Umansky greenhouse complex, local telapia and catfish from AquaFarm and super-healthy sturgeon from manufacturer "Biosila", that is represented on the market "Stolichny".