We invite pastry chefs, restaurateurs, and gastronomy enthusiasts to a professional masterclass dedicated to the technology of ice cream and sorbet production. The program is developed by technologist Maria Derkach and focuses on a deep understanding of the physicochemical processes behind frozen desserts.

The goal of the training is not just to follow recipes, but to understand the logic of building a universal base that can be adapted to any signature concept.

Theoretical Part

The theoretical block will cover the following aspects:

• Basic calculations of ice cream composition: balance of fats, sugars, and solids.

• Principles of building a universal base for consistent results.

• Methods of adapting the base for different types of ice cream.

• Technologies for achieving the perfect balance of flavor and texture.

Practical Part and Tasting

Participants will analyze the preparation technology and taste the following items:

• Pistachio Ice Cream with Cranberries

• Snickers–Passion Fruit Ice Cream

• Caramel–Brownie Ice Cream

• Blackcurrant with Mushrooms Ice Cream

• Raspberry–Lychee–Tomato Sorbet

• Protein Ice Cream

• Classic Cream Flavors

• Chocolate and Nut Variations

• Fruit and Berry Sorbets

• Seasonal and Signature Combinations

The masterclass will help participants understand the algorithm behind each flavor creation and learn how to work with different ingredients without compromising texture quality.

Organizational Information

Date: March 4
Start time: 10:00 AM
Location: Kyiv, 41 Mashynobudivna Street, Chef University Studio
Registration phone: +38 096 500 46 36

 

Pre-registration is mandatory.