The meeting combined a business presentation, a factory tour, and culinary workshops led by a professional chef. The aim was to show in practice just how versatile MK Agro ready-to-use potatoes can be in gastronomy.
Discussions About Modern Foodservice
During the meeting, MK Agro representatives presented the company’s production capabilities and the full portfolio of products dedicated to the HoReCa and foodservice sectors. Discussions focused on the key challenges faced by modern gastronomy – rising labour costs, the need to reduce waste, maintaining consistent quality, and shortening preparation times.
MK Agro products are designed precisely to meet these needs. Our ready-to-use potatoes:
- are already cooked and ready to serve,
- help reduce kitchen preparation time,
- ensure consistent quality all year round,
- support a zero-waste approach,
- eliminate issues related to seasonal raw material availability,
- guarantee consistent flavour, texture, and appearance.
Guests also had the opportunity to learn more about the steam-bath cooking and vacuum-packing technology used by MK Agro, which helps preserve the natural flavour, aroma, and nutritional value of the potatoes.
A Tour of the MK Agro Factory
An important part of the event was the tour of the MK Agro production facility. Participants were able to see how ready-to-use potatoes are produced – from raw material delivery and preparation, through cooking, to packaging and logistics.
Guests also visited the company’s modern production lines and learned more about recent investments, including production line modernisation and solutions supporting efficiency and sustainable production.
The meeting also created an opportunity for direct discussions about future cooperation, product development for gastronomy, and the changing needs of the foodservice market in Poland and across Europe.
Culinary Workshops with Sebastian Szostak
The highlight of the event was a culinary workshop led by Sebastian Szostak from the V4 Restaurant at Hotel Maloves in Władysławowo – winner of the “Golden Artichoke 2026” competition.
The chef prepared a dynamic live cooking show, presenting the wide range of possibilities for using MK Agro ready-to-use potatoes in professional kitchens.
During the live presentation, guests could see dishes prepared with:
- game meat,
- beef tenderloin,
- fish and seafood,
- soups,
- modern plant-based cuisine,
- premium dishes with caviar,
- and even sweet desserts based on potato purée.
The show clearly demonstrated that ready-to-use potatoes are not only a practical operational solution, but also a fully valuable ingredient for modern premium cuisine.
Ready-to-Use Potatoes in Professional Gastronomy
The workshops also proved how quickly, easily, and cost-effectively high-quality dishes can be prepared using MK Agro ready-to-use potatoes.
Today, gastronomy is not only about taste, but also about:
- optimising food cost,
- speed of service,
- reducing waste,
- improving kitchen efficiency,
- maintaining consistent quality.
MK Agro ready-to-use potatoes meet all these needs, which is why they are becoming an increasingly popular solution in professional hotel, restaurant, and catering kitchens.
Sharing Knowledge and Experience
The meeting with Chefs Culinar representatives was not only an opportunity for MK Agro to present its offer, but above all a chance to exchange experiences and discuss the future of gastronomy.
We would like to thank all participants for their presence, inspiring conversations and the time spent together. We strongly believe that meetings like this are one of the best ways to develop modern solutions for the foodservice industry.
