July 20 was an exciting day at Chef University for all enthusiasts of fine food and culinary discovery. We hosted a captivating Asian Cuisine master class led by leading chef Dmytro Marynenko.

Participants were given a unique opportunity to delve into the traditions and nuances of Asian cooking. Dmytro spoke about the incredible diversity of dishes from Eastern countries, shared stories behind their creation, and provided practical tips for those looking to master Asian flavors at home.

The highlight of the master class was the live preparation of five iconic dishes:

• Authentic Tom Yum Soup Starting with the foundations of Asian soups, Dmytro Marynenko shared the techniques for crafting an authentic and aromatic Tom Yum. His guidance took attendees on a journey through bold, spicy, and multi-faceted flavors.

• Exotic Salad with Wood Ear Mushrooms, Beef, and King Mango The chef taught participants how to prepare this vibrant salad, focusing on the harmony between tender veal and juicy mango. Every detail, from flavor balance to plating, played a vital role.

• Udon Noodles with Tender Duck No Asian culinary event is complete without the popular Udon. The chef shared his signature recipe for a hearty Udon featuring succulent duck.

• Smoked Mushroom and Tofu Appetizer Vegetarian enthusiasts were delighted by this dish that combined smoky mushroom notes with delicate tofu. The chef demonstrated how to achieve a perfect balance of flavors in plant-based cooking.

• Glass Noodle Salad (Funchoza) with Fresh Tuna and Nut Sauce The tasting journey concluded with a refreshing funchoza salad. Attendees learned how to identify the best ingredients and pair fresh tuna with a fragrant nut-based dressing.

The master class by Dmytro Marynenko was a wonderful opportunity for gastronomy lovers to immerse themselves in Asian culture, learn sophisticated recipes, and enjoy the creative process. It is no surprise that such events enrich our culinary expertise and open new doors for flavor experimentation.