Butchers Stories. July 22. BEEF meat&wine
At the workshop to be conducted by Andrey Ogurtsov, the brand chef of Marestro (Ukraine), together with Bakri Bouchi, the regional sales manager of Josper (Spain), Passion for Grilling, you will see several dishes that will expand your knowledge of Josper's opportunities.
09:30 a.m. Registration and coffee-break
10:00 a.m. – 10:40 a.m. Meat Consumption Issues and Their Solution in Ukraine. Getting Back to the Origin, Maksim Tsibriy, restaurant expert, mentor, crisis manager, restaurant rebranding specialist (Tarantino Grill&Wine, Kyiv).
10:40 a.m. – 01:00 p.m. Butcher Story No. 1, Passion for Grilling. Multi-Purpose Josper. Variety of Dishes and Opportunities, Andrey Ogurtsov, the brand chef of Marestro (Ukraine), and Bakri Bouchi, the regional sales manager of JOSPER Charcoal Ovens (Spain).
01:00 p.m. – 02:00 p.m. Lunch
02:00 p.m. – 03:00 p.m. Butcher Story No. 2, Meat Fermentation. Preparation, Process, Result. Comparing Ukrainian and American Production Facilities, Ruslan Shibayev, owner, and Aleksey Shemenkov, chef (Beef meet&wine, Kyiv).
03:00 p.m. – 03:30 p.m. Coffee-break
03:30 p.m. – 04:30 p.m. Butcher Story No. 3, Alternative Meat: Two Types of Ribs and Shoulder. Petite Tender, Evgeny Sushko (Citadel Inn Hotel & Resort, Lviv).
04:30 – 05:00 p.m. Coffee-break
05:00 – 07:30 Butcher Story No. 4, Working with By-products. Taste, Net Cost, Making a Menu and Sales in the Restaurant, Alesya Usenko, inspirer, and Asmik Gasparyan, brand chef (Myastoriya, Kyiv).
19:30 p.m. Questions
The restaurant "BEEF meat & wine", st. Shota Rustaveli, 11.
The cost of participation - 1500 UAH to 18.07