Meat Revolution Delivers Masterclass and Debuts New “Patka” Brand at Themed Dinner

On May 14, we once again had the pleasure of opening the doors of our demonstration theater for a special masterclass presented by our partners from Meat Revolution.

The event was designed for our first-semester students, who had the opportunity to dive deep into the nuances of working with two premium types of pork – Iberico and Duroc. The focus of the masterclass was the Iberico press steak – one of the most prized cuts of Iberico pork. The representatives from Meat Revolution shared fascinating insights about the origin of the meat, the rearing conditions, and what makes this product so unique and sought-after in professional kitchens.

The demonstration also featured Duroc pork, with a special emphasis on a comparative analysis between the two types of meat – discussing texture, fat composition, aroma, and preparation techniques. There was also live cooking that drew everyone’s attention – including the preparation of Iberico spare ribs in a whiskey sauce, which impressed with their depth of flavor and rich aroma.

The afternoon evolved into a themed dinner at our training restaurant Talents, held under the playful motto “Talk Ducky to Me.” The occasion marked the launch of Meat Revolution’s new brand – Patka, dedicated to high-quality duck meat products.

And who better to showcase what’s behind great products than our own students? Our third-semester students took on the challenge and crafted an elegant five-course duck-inspired menu – from duck burgers and delicate duck carpaccio to crispy duck and a crème brûlée made with duck liver. Each dish was carefully balanced, beautifully plated, and inspired by the best the product has to offer.

We extend our sincere thanks to the team at Meat Revolution for their trust, the time they dedicated to our students, and for giving us the opportunity to work with products of the highest quality.