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March 2013

Participants of Pink lesson. Cooking school in Ukraine.

The Pink Lesson


In honour of one of (let’s say frankly, why we women should be shy 😊) the main holidays - International Women's Day on March 8, a collective and unshakable women’s decision was made - to hold the “Pink Lesson”. Chef Alexander Stefoglo was given an overwhelming task - to come up with a menu where each dish will be pink. The chef (frankly speaking, a professional in cooking food and conquering women's hearts 😊) coped with the task perfectly. The…

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Course "Culinary Traditions of Northern Italy". Cooking school in Ukraine.

Course “Culinary Traditions of Northern Italy”


The fourth course at our school we dedicated to our beloved Italy. In the book “These Strange Italians,” Martin Solly writes: “The Italians are obsessed with food. In fact, their whole life revolves around the production, procurement, preparation and, mainly, absorption of food ... First come the “antipasti” (“snacks”), usually at least five, then the first dish (“primo”) - a wide selection of pasta and rice dishes; then the second dish ("secondo") - meat or fish with vegetable side dish…

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February 2013

Famous Soups from Three Continents. Cooking school in Ukraine.

Lesson “Soups from Three Continents”


On a cold, chilly day of Odessa’s damp winter, when whatever you wear the sea wind makes its way to your bones, there is nothing better than eating a plate of hot soup. During this lesson, we prepared three of them: clam chowder, bouillabaisse and tom yum. The most famous soups from three continents: America, Europe and Asia. Chef Alexander Stefoglo taught us how to cook soups and paid a lot of attention to how to present them beautifully. During…

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Lesson "Irish Cuisine". Cooking school in Ukraine.

Lesson “Irish Cuisine”


For many years I have been collecting cookbooks. My collection is huge, but for a long time there was not a single book from Ireland. Having visited this country, I brought with me a whole suitcase of local delicacies and cookbooks for my library. Chef Alexander Stefoglo and I, taking recipes from books, made a menu for an Irish lesson. Having decided to tickle the nerves of Odessa natives, we made the fried herring the main course of the lesson.…

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December 2012

Charity Christmas Fair. Cooking school in Ukraine.

Charity Christmas Fair


Every year in Odessa, a charity diplomatic Christmas fair takes place. Its purpose is to raise funds to help the city. This year they raised money for expensive medical equipment for the city children's hospital. At the fair, we represented France and French cuisine together with the French Alliance, Marquis Christophe de Lacarin, French winemaker from Shabo, and the French restaurant Café Sophie. We cooked French street food - crêpes, and Christophe treated everyone with his wine. By profession, Marquis…

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Bourgogne Pinot Noir - основа для блюд кулинарного урока «Синергия еды и вина»

Lesson “Food and Wine Synergy”


French wine Bourgogne Pinot Noir Vicomte Recolte 2008 Doudet Naudin was like a red thread through our lesson “Food and Wine Synergy”. Chef Ivan Slinko and sommelier Ksenia Yangulova came up with the idea to create a synergy of taste that cannot be achieved by drinking wine and food separately. One and the same wine was in each dish of the lesson. It also accompanied the finished dish. We have cooked: roast beef, baked with cherry tomatoes, mixed salad with…

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November 2012

Course "French Regional Cuisine". Сooking school "My Odessa Cuisine".

Course “French Regional Cuisine”


Haute French cuisine is the highest level of culinary excellence, and can be cooked only by real masters. We decided that the third course of our school will be devoted to “Cuisine Régionale”, a simple home-made meal traditional for any French house. Each lesson we prepared dishes traditional for one of the provinces of France. The full course consisted of 6 classes: Provence, Paris, Lorraine, Bordeaux, Burgundy, Champagne. The course was taught by the chef of the French restaurant “Café…

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October 2012

Master class with chef Andrey Gavrilyuk. Сooking school "My Odessa Cuisine".

Master Class for a Pharmaceutical Company


In addition to the standard lessons, we loved to hold non-standard events as well. For example, one of our clients ordered a seminar for doctors from us, which ended with a culinary master class. Andrey Gavrilyuk, the chef of La Veranda restaurant, prepared a special menu: fish and vegetables in tagine and salad with couscous, oranges, and chicken. The guests of the school learned to steam couscous properly so that it was airy and fluffy, to prepare a delicious salad…

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Lesson "Pekelna cuisine". Сooking school "My Odessa Cuisine".

Lesson “Pekelna cuisine”


We conducted a whole series of lessons at our school together with the finalist of the second season of the popular television project “Hell’s Kitchen” (Ukraine), chef Dmitry Popov. “Hell’s Kitchen” or “Pekelna Kuhnia” is a culinary marathon lasting several weeks, where each participant is tasked to impress the project chef, judges and guests with the culinary masterpieces. Meanwhile, the chef arranges wards of real hell: he throws the dishes in the trash for the slightest flaw, demands perfect quality…

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September 2012

Cooking lesson for children. Сooking school "My Odessa Cuisine".

Lesson for Children with the Finalist of the TV Show “Hell’s Kitchen 2” (Ukraine) Dmitry Popov


Culinary TV shows are loved not only by adults, but also by children. The finalist of the project “Hell’s Kitchen 2” (Ukraine), chef Dmitry Popov, worked for a whole season at our school. Dmitry is very fond of children and came up with such a fun bright menu that the lesson was interesting not only to children, but also to their mothers. Our students made ladybirds from tomatoes, mice from eggs, mushrooms from cucumbers, owls and bears from sausage, completely…

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August 2012

Lesson "Cretan Cuisine". Сooking school "My Odessa Cuisine".

Lesson “Cretan Cuisine”


This summer I travelled to the Greek islands. On the island of Crete, I stayed at the old family-run Avli Hotel, which is part of the Association of Historic Hotels of Europe. His mistress loves to cook, and she organizes Cretan cuisine cooking classes for guests. We decided to repeat everything that she taught me at our school. Chef Dmitry Popov assisted me. We cooked dakos, Cretan salad, saganaki mussels, and for dessert we had Greek yogurt with thyme honey.…

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April 2012

Meat & Grill & Barbecue Course. Сooking school "My Odessa Cuisine".

Meat & Grill & Barbecue Course


The second culinary course of our school was a real preparation for Odessa May holidays. It was in April, during a season of young meat 😊 The full course consisted of 4 classes devoted to poultry, veal, beef, pork and young lamb. We invited the chef, Ivan Slinko, to lead the course, a man who knows his meat. Every morning before class, we went with a chef to the market Privoz, got acquainted with the “inherited” sellers, learned to understand…

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