Open production


‘I am Bohdan Motliak, an owner of TM Good Chef, Scandal and Vital natural products craft manufacture. Being aware of how important it is for you to understand dish components, I will tell you about the whole way our products do from manufacture to your meals – starting from choice of raw material suppliers and to the store shelves.

We are open for each customer and partner and give tours around our production on a regular basis. We monitor every process on every stage of production. We are situated in the very heart of Poltava region. Everything begins with selection of high quality raw material, which meets all applicable food safety requirements.

The enterprise is equipped with a laboratory, which carries out an incoming quality control of raw and auxiliary materials in terms of physical-chemical and organoleptic parameters. The main raw material (butter, milk, cheese, meat, flour, sugar etc.) suppliers are Ukrainian producers who have an implemented HACCP system.

How do recipes come up

Every product is developed by our brand-chef in compliance with main rules of preparing restaurant dishes and under strict supervision of a nutritionist. Every portion corresponds to the main healthy nutrition rules – weight, useful substances and nutrient balance, well-balanced caloric composition.

To manufacture TM Goodchef products, we use cooled choice meat from Ukrainian producers provided that it complies with microbiological point norms.

We also choose high quality vegetables from only Ukrainian farms. The main choice principal is high organoleptic parameters.

We use only straight white flour, which meets the set quality and safety parameters. Packaging complies with all set food package requirements as well.

Every dish of our craft line is made of choice-cut raw materials from only Ukrainian producers. The hand moulding and quick-freezing technique ensure a high quality of every dish.

Classics of Asian cuisine – Japanese Jiaozi dumplings

A combination of vegetable and meat filling, unique for traditional Ukrainian cuisine. Choice minced meat with rich vegetables (cabbage, carrot, onions), wrapped in thin dough, creates an incredibly light and well-balanced taste.

64% of filling and only 36% of dough.

Jiaozi dumplings with vegetable and mushroom filling are an excellent variant of a vegetarian or fasting dish.

Jiaozi dumplings themselves came to Japan from China. Exactly boiled Jiaozi dumplings used to be popular in Manchuria and in the south of China they would steam cook such dumplings (dim-sum). And exactly these steam cooked dumplings were brought to Japan where they started to cook them on teppan (Teppan-Yaki is a metal frying panel).

Classics of Italian cuisine - Lasagne

Italian queen of taste – flavoury, slashing and extremely delicious. Yes, it is lasagne (it.lasagna)!

Only natural ingredients – tomato and meat sauce Bolognese (sauce bolognaise) made of fresh tomatoes from Ukrainian fields, choice-cut farm meat in combination with delicate Béchamel sauce create distinctive taste and flavor.

Lasagne is first mentioned in document ‘Memoriali bolognesi’ – an official register of legal deals between 1265 and 1436. Initially, the dish was cooked as boiled dumplings and it was baked for the first time at the beginning of the year 1800. Today, lasagne has a lot of filling variations combined with thin dough depending on the region of Italy.

Bolognese sauce originates from Bologna. That’s where a cook Pellegrino Artusi developed an ideal formula of taste. It is worth mentioning that the recipe back then was different from the modern version and they used not minced meat but truffle, cream and chicken liver as a base for it.

Béchamel sauce (béchamel) was created on the base of cream sauce by a royal cook François de la Varenne, a founder of haute cuisine in Versailles. The sauce was dedicated to Louis de Béchamel, marquis de Nointel, Louis XIV’s head steward.

Pelmeni [meat dumplings] – dish of Chinese emperors

Back in 1879, there was published a brochure ‘The Song of the Pelmeni’ in Nizhny Novgorod. The epigraph claimed: ‘I can fall on to knees before him who invented pelmeni’.

TM Good Chef pelmenis preserve the correlation between filling and dough 50% to 50%, what is prescribed by the classical recipe. Choice-cut minced meat, prepared by hand, fresh onions, spices and thin dough – this is a secret of your delicious lunch or dinner.

There are too many legends about the origin of familiar Siberian pelmeni to name. One of them says that they are a consequence of Mongol expansion. All historians use this story as explanation of pelmeni suspicious resemblance to Chinese cuisine. A long preparation process, short heat processing, spices unusual for our country (and they were rarely brought here) and indulgent treats ritual – pelmeni were served right after they were cooked.

Name origins – A.G. Preobrazhenskiy’s dictionary contains a word ‘pelnyan’. It means literally ‘ear made of dough’. The thing is that the authors of the word are Permians and Udmurts, population of Ural area. Finnic guest who paid a visit there shared the secret of cooking this dish with locals. It turns out that pelmeni got their name due to their original shape.


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