Just came back from Sirha 2017 it was the biggest culinary event from 21st to 25th January 2017 in Lyon, France. The world event for hospitality, catering, food service and gastronomy. The exhibition was devoted to food and everything connected with it. More than 3000 exhibitors and 200 000 visitors from all over the world! There were all the most…

Some photos from my class in Sweet Obsession, Bangkok, Thailand Bangkok class turned out to be both exciting and challenging experience. High temperature and excruciating humidity covered my fresh-out-of-mold cakes with snowflakes within 10-15 seconds. It was nearly impossible to airbrush the cake after about a minute. Uncontrollable heat thawed every piece during the first final presentation, so I dramatically…

Some photos from my class in Kiev International Culinary Academy, Ukraine Для меня этот курс был особенным. Именно с этой школы началось мое увлечение кондитерским делом и я безгранично благодарна директору Татьяне Вербицкой за то, что она развивает кондитерское направление в Украине. Буквально недавно я была всего лишь студентом на кондитерских курсах и Таня посоветовала мне написать в редакцию испанского…

Some photos from my class in Hangar78, Padua, Italy. Большой честью для меня было получить приглашение на проведение мастер-класса в Италии в школе Hangar78 на территории завода Silikomart. Курс планировался демонстрационный, но я как всегда приготовила очень обширную программу (9 изделий за 2 дня) и курс получился практическим. Пожалуй, это одна из самых красивых и удобных студий, в которых мне…

Some photos from my class in HECTOR J. BRAVO Culinary Arts Academy, April 28-30, Kiev, Ukraine. 28-30 Апреля в Киев состоялся мой мастер-класс с новой программой. Замечательная группа из 15ти человек работала очень дружно. Ко мне на мк приходят абсолютно разные люди, с разным уровнем подготовки. Даже если у вас совсем нет опыта работы с муссовыми тортами, я рассказываю, показываю…

Last week the presentation of a new, fourth type of chocolate, Ruby, took place in Shanghai. Barry Callebaut, one of the biggest chocolate producers in the world, invited four pastry chefs from all over the world to present their new product. I was honoured to be one of the first who could try the new chocolate, work with it, to…

These beautiful cakes are made by different chefs and amateurs from all over the world! Thank you, guys! I’m so glad you work with my moulds. Tag me #dinarakasko if you make cakes in my moulds and you want me to repost your cake. It’s always such a pleasure to see a beautiful cake that was made with my mould.…

Some photos from my class in Sweet Time Workshop, Guangzhou, China

Watch me at #TEDx WHU Germany 03 February, 2018. The conference was titled “The Day after Tomorrow”. It was my first public speech, but I hope you will like it. Dinara Kasko is a Ukrainian “architectural pastry chef”. She creates highly artistic, edible cakes using 3D printers. In her talk, Dinara will tell us how she shifted from architecture to…

If you are in Miami and would like to try a delicious and beautiful mousse cake (which is not a widespread thing in the USA), you should visit the bakery by Antonio Bachour. We were lucky enough to meet him in person there. Chef treated us with his favorite desserts, gave us a tour of the bakery, showed the kitchen,…

Presentation of Ruby chocolate at ISM in Cologne, Germany 2019 Презентация шоколада Руби на выставке ISM в Кельне, Германия 2019 Last winter, I was invited to represent Ruby chocolate at ISM, the grandiose fair dedicated to sweets, in Germany. Hundreds of stands, thousands of visitors, millions of candies, a great variety of sweets, a lot of tastes and colors –…

Janice Wong creations with our silicone moulds Chef Janice Wong’s never-ending passion for culinary art has propelled her forward to test the limits of dessert making. The native Singaporean has learned from some of the world’s best chefs, including US luminaries Thomas Keller and Grant Achatz, virtuoso Spanish chocolatier Oriol Balaguer, and prodigious French pastry chef Pierre Hermé. An undisputed…

Masterclasses have been conducted at my studio for a while already. I teach myself and also invite other pastry chefs to teach. Уже не первый раз в моей студии проходят различные мастерклассы. Я провожу их сама, а также приглашаю шефов с их программами. At my classes, we make mousse cakes, small cakes, and tarts. Students from all over the world…

Торты, тарты и пирожные Очень насыщенный практический курс, подходит для начинающих и практикующих кондитеров. Я подробно расскажу и покажу различные технологии приготовления муссовых тортов, пирожных и тартов. Участники работают в группах и под моим руководством готовят все изделия сами. Это будет очень вкусно и интересно; с новыми, а также уже проверенными популярными рецептами. И конечно же я расскажу как я…

Project for the Metropolitan Museum in New York In 2018 I got a proposal from Yotam to work on a project for the Metropolitan Museum in New York that would reflect my ideology of cake creating and my architectural approaches to it and to represent it at the event “Feast of Versailles”. The event organizers gave all the pastry chefs…

Star cakes composition specially for ukrarchipedia.com Encyclopedia of Ukrainian Architecture – is a multimedia online project that demonstrates the panorama of Ukrainian architecture with the help of various media tools. As a pastry chef and architect my task was to prepare an architectural treat, so this is how my project “Perfect cities” was born. Since the project is about architecture,…