Autumn in the professional kitchen is a time when there is a special desire to experiment with flavours, aromas and textures. To inspire our customers with new culinary ideas and solutions, we recently held two informative and hands-on seminars - “A Mosaic of Autumn Flavours in Desserts” and “The World of Asian Flavours” - giving professional chefs an opportunity to expand their knowledge and gain fresh ideas for their everyday work.
A Mosaic of Autumn Flavours in Desserts with Diāna Ozoliņa
The seminar “A Mosaic of Autumn Flavours in Desserts” was led by pastry chef Diāna Ozoliņa, who shared her professional experience and expertise in using Boiron fruit purées in dessert preparation.
During the hands-on session, participants learned how to create three seasonal desserts using Boiron purées, combining autumn flavours, aromas and textures in harmonious ways. The seminar was a great opportunity to look at seasonal ingredients from a different perspective and discover how versatile they can be when used in modern pastry - making.
Hands-on sessions like this provide not only new professional knowledge and useful tips, but also encourage creativity and a desire to experiment. It is precisely new ideas and the exchange of experience that can transform familiar flavours into surprising and contemporary desserts.
The World of Asian Flavours in the Professional Kitchen
The second seminar focused on Asian flavours and the use of Golden Turtle Chef products in the professional kitchen. The seminar was led by chef Miroslav Stycinskij, whose professional experience spans several Asian countries.
During the seminar, participants explored the extensive range of Golden Turtle Chef sauces and ingredients, as well as learning practical techniques for using these products effectively in their everyday work. Particular emphasis was placed on how high-quality ingredients can be used to add authentic flavour, depth and distinctive character to dishes.
To put their new knowledge into practice straight away, seminar participants had the opportunity to taste five different dishes prepared using Golden Turtle Chef ingredients. This hands-on experience not only demonstrated the versatility of the products, but also provided inspiration for incorporating them into their own kitchens.
Knowledge, Experience and Inspiration for New Flavours
Both seminars highlighted the importance of continuous learning and knowledge sharing in the professional kitchen. Whether exploring refined seasonal desserts or distinctive Asian flavours, new knowledge opens up greater opportunities for creative experimentation and the development of new dishes.
A big thank you to all the seminar participants for their interest, enthusiasm and the wonderful atmosphere! It was a pleasure to discover new flavour combinations together, share experience and find inspiration for the next culinary experiments.
