Won't you spoil the porridge with butter?

On February 1 and 2, Brand Chef Anton Krupenin will conduct a two-day course at the Stanfood Gastronomic Academy. Porridge is one of the most obvious cereal–based dishes, the potential of which is far from fully realized by modern chefs. The two-day porridge course led by Anton Krupenin is designed to eliminate this gastronomic injustice. Spelt, millet, bulgur, buckwheat, couscous - in the right hands, these cereals turn into real hits on the restaurant menu!

The intensive program includes a thorough study of a variety of techniques, the creation of versatile preparations and the development of economical dishes. Students will learn how to combine traditional products with innovative methods, as well as learn fresh ideas for updating restaurant menus by practicing 10 original recipes.:

Bulgur with herbs, tomatoes and cheese

Millet with mushrooms in melted milk

Buckwheat porridge with suluguni and smoked tomatoes

Bulgur with salted fish, vegetables and nut sauce

Spelt/Shrimp/Fish sauce/Squash

Buckwheat with squid

Millet with smoked turkey

Couscous/Chicken thigh/Spicy greens

Spelt with beef tails

Rice porridge with boiled condensed milk (dessert)

The course is designed for both experienced chefs and will allow them to take a fresh look at the possibilities of porridge, as well as for just novice chefs who want to gain a new experience in cooking dishes that combine simplicity and sophistication.