For over 10 years, Petmol has remained the choice of professionals and has been collaborating with chefs and pastry chefs, supporting the development of the modern restaurant and pastry industry. An important part of this work is partnering with specialized media outlets that bring together the professional community and report on its key events and figures. One such partner for Petmol is BONES magazine — an authoritative publication for chefs, restaurateurs, and pastry chefs.
In October 2025, a special issue of the magazine was released, where readers immersed themselves in the world of Mediterranean cuisine!
Mediterranean cuisine is not just about geography; it’s the taste of the sun, the sea, and the land, expressed through simple, wholesome, and fresh ingredients.
In his article «The Taste of the Sun,» Anatoly Derenchuk, chef and ambassador of Petmol, explored the diversity of ingredients used in the cuisine of coastal regions and, of course, shared recipes using Petmol cream. Black Sea rapana with mashed potatoes and Mediterranean-style cream soup made with porcini mushrooms.
The special issue turned out to be very inspiring — featuring a professional’s story and original recipes.. For Petmol, it’s especially valuable to be part of such projects and, together with the professional community, to explore new flavours, ideas and possibilities of modern cuisine. We thank BONES for the collaboration and the opportunity to share Petmol’s expertise with those who create the gastronomy of the future every day.
