On March 14 and 15, Best Way Foods partnered with the Taste of Ukraine master class. The 17th edition of the project focused on Ukrainian Fast Food—exploring why this format was chosen and how it integrates into the modern Ukrainian lifestyle.

Historically, fast food—as a quick meal—was more characteristic of the peasantry than of city dwellers, who hosted lavish receptions with imported delicacies in their estates. Ethnographers still distinguish between the diets of peasants, townspeople, and the clergy, noting differences in both ingredients and lifestyle. As lifestyles evolve, so does food—a phenomenon we clearly observe today.

Tracing the origins of fast food in Ukrainian history leads us to fairs, taverns, and inns. Olena Braichenko, founder of the Їжакультура (Food Culture) project, notes that in old Kyiv, fried meat, liver with onions, and ice cream were sold by street vendors. Ethnographer Sumtsov also recalled large fairs in the Slobozhanshchyna region where "slastyonytsi"—deep-fried dough similar to pampushky—were a staple of street food. Meanwhile, pan-seared dishes were particularly popular in the Dnipro region.

The "Ukrainian Fast Food" master class aimed to bridge the past and the present, answering whether historical dishes can be reimagined for a modern audience. Our answer is a resounding "yes."

The speakers introduced "constructor-style" dishes that pair global concepts with local roots, such as: Pizza-Palyanytsia, Pizza-Langosh, Porchetta-Rulyada, Burger-Kaiserka, and Gnocchi-Palyushky. The goal is for the international terms to eventually fade, leaving behind our authentic Ukrainian names.

Beyond reviving historical recipes, several innovative concepts were presented:

• Bulion.ua – A new fast-food concept centered around broth.

• "Shkira Moskalya" – A provocative new fast-food dish.

• Dessert Pizza – Which ranked among the top favorite flavors.

• Five signature sauces for shawarma.

• Egg Schnitzel.

• Deep-fried Sweetbreads.

• Beef Cheek Sandwich.

• "Tuzik" Bone Dessert – A fast-food dessert made with bone marrow.

We are grateful to every participant; this event saw our largest turnout yet, with guests from 11 Ukrainian cities. Special thanks to our talented chefs and pastry experts: Serhiy Pozhar, Asmik Gasparyan, Artem Maher, Semen Shekhovtsov, and Ivanna Kunytska. We also extend our gratitude to Yuliia Rabin, the incredible visionary behind the Taste of Ukraine project.

See you at future master classes as we continue to discover the beauty of modern Ukrainian cuisine!