On January 24, a unique event dedicated to sauce preparation took place at the Chef University Culinary Academy. The program included both classic recipes and several signature variations. We were most impressed by the versatility of fruit purees from our assortment, featuring brands like Dirafrost, Ravifruit, and Cookit.

Dmytro Marynenko, the chef of "Mayak" restaurant, once again enriched our understanding of culinary masterpieces, and this event was no exception.

It is difficult to imagine a perfect dish without sauces, as they influence aroma, flavor profiles, texture, and aesthetic presentation on the plate. Some products only reach their full potential when paired with specific ingredients. At the master class, each sauce was served with fish carpaccio—a choice that was not accidental. The neutral taste of fish can be enhanced with delicate textures, sweet and sour fruit notes with aromatic spices, or acquire a subtle tart aftertaste. This opens up a wide space for culinary experiments guided by the chef's expertise.

Now, let us share a few secrets to achieving these new, deep, and perfected flavors.

We explored 6 types of sauces and citrus dressings: Champagne-Elderflower, French Vinaigrette, Béchamel, Velouté, delicate Guacamole, and Fruit Puree-based sauces.

For instance, in the Guacamole sauce, in addition to the avocado base, Dirafrost sugar-free mango puree and Ravifruit frozen lime puree were added. The result was a creamy, exotic flavor with a perfect balance of sweetness and acidity.

We also learned how to achieve vibrant flavors with citrus dressings. We were presented with several options—using sugar-free mandarin puree and passion fruit puree from the Dirafrost brand. This fresh taste harmonizes the natural fattiness of the fish, helping to preserve its juiciness and rich aroma.

The combination of strawberry, basil, and mint in the original Ravifruit puree creates a harmonious melody where sweetness and freshness intertwine with a herbal trail.

Finally, the Cookit sea buckthorn puree sauce impressed us with its pleasant consistency and spicy flavor. This puree consists solely of seedless and skinless sea buckthorn pulp, ensuring maximum flavor in optimal proportions.

Join us and make your dishes unsurpassed. Bon appétit!