Bocuse d’Or Lithuania continues to bring events to Lithuania that raise the bar for the entire hospitality sector and strengthen the country’s gastronomic reputation. This seminar stood out for the quality of its content: no superficial topics — only real insights, practical experience, and clear directions shaping the future of modern hospitality.
The seminar’s guest speakers from Sweden — Jesper Johansson and Ulrika Karlsson — presented a systemic approach to restaurant operations, covering everything from team culture to raw-ingredient sourcing strategies. Their framework helped professionals understand how sustainability begins with small, consistent decisions made in everyday practice.
Prema Vanilla Presentation: How Exceptional Vanilla Flavor Is Born
Between the two Swedish experts’ presentations, Paulius Sirevičius, co-owner of Prema Vanilla, took the stage to share insights about the origins of vanilla, the importance of fermentation processes, the supply chain behind high-quality ingredients, and the principles that are steadily positioning Prema Vanilla among the leaders in the market.
Within the context of the seminar, vanilla became a perfect example of sustainability in action. The speakers repeatedly emphasized that sustainability begins with one’s relationship to the product. The Prema Vanilla presentation reinforced this idea — because vanilla is an ingredient whose quality directly reflects human craftsmanship, climate, environment, and a responsible growing process.
Prema Vanilla’s Role in the Future of Gastronomy
The Prema Vanilla story shared during the seminar became part of a broader vision — a vision in which quality is not a compromise, but a consistent, deliberate choice.
That’s why this presentation was more than just participation in one of the year’s key events. It was a step toward establishing Prema Vanilla as a trusted and easily recognizable mark of quality in the global culinary landscape.
Our Gratitude
We sincerely thank all seminar participants, speakers, and the Bocuse d’Or Lithuania organizers.
We are grateful for the new connections, meaningful conversations, and emerging collaboration opportunities that opened the door to future projects.
This event marks the beginning of a more sustainable, higher-quality, and more conscious future for gastronomy.
