Cooking is more than an experience
... try our courses
Dear cooking lovers, we are preparing alternative course dates and new dates for you
You will not lose your courses. We will meet again soon at the stoves.
Courses by date
Our lectors
Stefano Ciotti
Stefano Ciotti, a Michelin-starred chef, has a remarkable culinary journey. Starting his career, he trained under renowned chefs in Italy, including Luigi Sartini and Alois Vanlangenaeker. He earned his Michelin star in 2010 at Carducci 76/Vicolo Santa Lucia restaurant. Over the years, he's received several awards, including recognition at the Identità Golose convention and opening his own Michelin-starred restaurant, "Nostrano di Stefano Ciotti," in 2017. He continues to shine in the culinary world, recently opening "Veritas" in Doha and joining esteemed associations like Le Soste and Euro-Toques Italia.
Týna Roubitschek
Týnka is primarily the mother of a five-year-old son who replaced an office chair with a wooden spoon 7 years ago. And even though she is not a trained confectioner or a cook, food is the second most important thing in her life, after her son. She likes to make others happy, through the great food she cooks. Týna enjoys dancinghall and cooking with friends, so they put together the popular Jamaican streetfood @Yardieprague, which he devotes to during the summer. She learned to cook and bake on her own, trying, tasting, and she was greatly influenced by her grandmother's kitchen, which inspires her to this day. She likes to build on their basic recipes and give them a more modern touch. In his free time, he bakes birthday and wedding cakes. Týna has gained experience in Bowl of Shoulders, Gingerbread's Dream, White Circus catering, King Solomon kosher restaurant and is now part of the Kro coffee team, where she bakes bread, baguettes and sweet treats.
Riccardo Lucque
Since 1993 Riccardo worked in London, e.g. for Zafferano restaurant. He has become the executive chef of the chain of five Italian restaurants there. Because of his work he moved for a short time also to New York. In 2002 Riccardo came to Prague as head chef of a restaurant called Square. Three years later he opened his first restaurant – Aromi, then La Finestra in Cucina and La Bottega bistros followed shortly.
Martin Kortus
He has studied the french culinary institut in 1992 in New York. Since then he works as a private chef, gastronomical advisor, cooking class lector and also as a chef in Il Vigneto and Bettola Restaurant. He has also worked in hotel Josef and he has been cooking in Monarcha and "The national bank of wine" couple of years.
Tomáš Juřík
His cooking experience began at the restaurant Pastacaffe Tonino Lamborghini (Ambiente Group), where he worked for one year. He followed this with a stint at La Degustation Boheme Bourgeoise. He expanded his experience by one month fellowship at New York's restaurant Avoca, which was the holder of two Michelin stars. And now Tomas is a chef in La Finestra restaurant.
Juliana Fischerová
She has started to write a blog in 2012 about sourdough baking, Maškrtnica.cz. She and another food blogger (Cuketka) are founders of sourdough starter map and movement PečemPecen.cz. Since she was a little, Juliana enjoyed baking and cooking mainly for the family, later on she baked custom-made products and then she has been baking and frying donuts for restaurant Maso a kobliha.
Open voucher
„Cooking Experience“
Not sure which lesson will suit your friend or family member best? You can buy a gift voucher with an open date, valid for 6 months from the purchase date. The recipient can then choose which lesson and date they prefer. This voucher is 3 800 CZK.
Contact
Laboratorio
Krocínova 333/3, 110 00 Praha - Navigate
+420 720 935 703 Monday - Friday 10:00 - 17:00
info@laboratorio.cz
Billing information
Cooking Time s.r.o.
Kubelíkova 1189/29, 130 00 Praha 3
ID: 247 93 272
