Reaton Food organised two seminars. During the first seminar, participants met pastry chef Jānis Večens, who presented a selection of desserts perfect for the summer season. Guests had the opportunity to taste pink grapefruit tiramisu, a chocolate dessert with yuzu cream - a fruit that is becoming increasingly popular across Europe-jasmine gelato, and other sweet creations.

The second seminar focused on fish and seafood products. Chef Rolands Kirsteins shared ideas for light summer dishes, demonstrated fish marinating techniques, and introduced fresh seaweed salads alongside delicate herb-based sauces.

We are always happy to share our experience and explore new ideas together. We hope the concepts and inspiration presented during the seminars will be valuable in the participants’ daily work and inspire the creation of new seasonal menu offerings.

We sent our clients off into the summer season with fresh ideas, while we continue working on new projects and upcoming events.