To celebrate the launch of a sensational new product, a Bork U800 multichef, opened the doors of a food studio on Sadovaya-Spasskaya Street for its customers. Under the direction of multi-chef recipe writer Carlo Grecu, guests cooked Ligurian octopus on March 2 and 3, and then sampled crème caramel by the maestro.
Bork held a “customer” master class, bringing together very different people united by their love for Bork appliances in their food studio. Two days, Saturday and Sunday, on Sadovaya-Spasskaya Street, the novelty was introduced to the loyal customers, who have already had the opportunity to assess the Bork appliances in action.
The program of the master class included cooking octopus in Ligurian and crème caramel according to Carlo Grecu’s recipes, which are programmed into the multichef U800. Guests took an active part in the cooking process, asked the maestro questions and exchanged opinions on the possibilities of the new. While the main dish was cooking, Carlo was uncovering the secrets of making dessert – the crème caramel in the multichef.
The octopus cooked by the participants is as tender and tasty as the one prepared by Carlo Grecu. Accentuate the flavor of the dish with bread, carefully baked by Bork salesmen for the arrival of guests in the X800 bread maker.
During the evening the guests were confidently juicing, brewing coffee and making tea – almost all of them use Bork juicers, coffee makers and teapots at home.
Wow, that sounds like a great opportunity for Bork customers! I’m curious to know what kind of dishes Chef Carlo Grecu taught during the master class. Did he share any unique cooking techniques or innovative recipes?
What were some of the key takeaways from Chef Carlo Grecu’s master class?