Traditions of Russian cuisine: a cooking master class awaits participants of the "Inventing the Future" Lecture Hall
A cooking master class dedicated to a contemporary interpretation of traditional Russian cuisine will be held on 7 February at 16:30 in the Gastronomic Rows of the National Centre RUSSIA. Participants will learn how historical recipes and familiar ingredients become the foundation of modern signature dishes and will have the opportunity to taste the prepared food.
The event will take place as part of the Open Lecture Hall "Inventing the Future: Stories and Plots". The master classes will be led by the President of the Chefs Team Russia Association, co-founder of the gastronomic centre Chef’s Laboratory, Nikolai Sarychev, and the Vice President of the Chefs Team Russia Association, brand chef of the Chef’s Laboratory gastronomic centre, Yevgeny Mikhailov.
"On 7 February we invite everyone to the National Centre RUSSIA. As part of the Lecture Hall 'Inventing the Future: Stories and Plots', we will hold a master class where I will show how to prepare slow-braised beef with spelt and sour cabbage soup sauce. This is an opportunity to look at familiar dishes in a new way and literally taste history," Yevgeny Mikhailov noted.
Nikolai Sarychev will present sveklushki and kulebyaka. The chef’s interpretation will demonstrate how regional ingredients and historical serving traditions can be successfully integrated into modern signature cuisine.
"We are holding not just a culinary, but essentially a historical master class. We will prepare sveklushki with Karelian trout and a four-corner kulebyaka to show how, by drawing on traditions, it is possible to create dishes oriented towards the future," Nikolai Sarychev emphasised.
Register and come to the Gastronomic Rows of the National Centre RUSSIA to immerse yourself in the history of recipes and taste the dishes in person.
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