Lecturers

Eva Simkovičová

Eva got baking in Iceland in the craft bakery Brauð & Co. There she learned most of the basics of Scandinavian pastries. The Icelandic wind then carried her back to Prague, where she continued with the basics, this time of sourdough and wholemeal bread in the well-known Praktika bakery. She further improved her experience in internships in Oxford, Barcelona, and Mirabelle Copenhagen. At the moment you can meet her in Vršovice in the popular KRObakery. Her main belief and motto are to bring people new trends in the field of patisserie and to present sweet pastries in a new form using seasonal ingredients.

Courses

Sofia Smith

Sofia is the Executive Chef of Cafe Buddha in Balbinova street. She started her career in Prague at the British Council and Angel Cafe and restaurant Angel. Sofia, British born and with Irish - Malaysian heritage. Sofia's specialty is authentic Asian cuisine with a contemporary twist. Prior to launching the experimental The Sexy Curry Company, she was the Executive Chef of Le Patio Restaurant. 

Courses

Kristína Nemčková

Winner of the competition MasterChef Czech Republic 2019, which has been in the kitchen since she was 7 years old. Kristina likes to fulfill her dreams and one of them was the release of her own cookbook called #UPGRADE. Her grandmother is a great inspiration in cooking for her and she collects her experience on internships in professional kitchens, such as Jan Punčochář, Taro and Aromi.

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Jana Bilíková

A graduated lawyer is dressing up the rondon as the creative chef of the Ambiente restaurant network. She was selected as one of the Forbes 30 Under 30, and her job is to follow modern gastronomic trends. She gets inspiration from foreign internships. Her gourmet career began at Sasazu in Kampa Park, and then at the Michelin-starred restaurant La Degustation Boheme Bourgeoise for 3 years.

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Honza Hochsteiger

Honza is better known under his nickname Master of Ice Cream or Mr. Zmrzlinka. And no wonder! He has been making crafts ice cream since 2002. He gained experience in Italy for four years, where he also graduated from Carpigiani Gelato University in Bologna. In Prague he worked for major ice cream shops Cream & Dream or Cremeria Milano. In 2015, he opened his own artisan ice cream shop, Crème de la Crème, which quickly gained popularity. Today it has three places where ice cream lovers return to the best in Prague! No wonder! Honza makes his craft really good name. Not only does he know the history of ice cream like no one else, but he sincerely loves his work and does it with great honor, and that is simply to know.

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Darina Sieglová

Darina has been writing for the Apetit magazine for years and regularly comes to cook for the Czech Television show Sam Doma. She has two children who forced her to exchange wild parties for family dinners. He is a believer of old order: warm dinners where the family sits at one table. The courses will tell you how not to go mad about children's (in) taste and duty to cook every day. Because "food is to be a joy for you and the children"

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Jan Punčochář

Honza's career began at the hotel Ambassador, then gained experience in Rybí trh, the Zátiší Group or International Zlatá Prague. He worked as a chef for 10 years in Le Terroir and then in Grand Cru, which promoted to a top-quality restaurant. He became a jury of competition MasterChef Czech competition and he fulfills his dream, soon he will open two own places - U Matěje and the exclusive Stůl JP.

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Zuzana Ouhrabková

Zuzka is a self-confessed fermentation fanatic. It all began with Polish-style fermented beets, and also The Power of Natural Fermentation by Sandor Katz, a book she translated into Czech. She enjoys learning the principles of fermentation, exploring the possibilities, and communicating them as clearly as possible so that everyone can try this adventure at home.

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Jana Vlková

She uses humor when she shares her expert knowledge about edible flowers. She studied ecology and journalism in school, worked as a French translator, but also as a travel and gastronomy journalist. Cooking food and flowers in all its forms is her great passion, and so are flowers. Many years of experience in these two fields have gradually merged over time, and now she is excited about sharing her knowledge with others. In 2015, she released the Flower Cookbook, which was a great success, and organizing in-house seminars. Her next book came later, titled Flowers to Eat and Dandelions to Eat.

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Frankie Gallucci

Frankie has loved food since his childhood. He got to Prague thanks to the internship in Ferrero. His domain and passion is pizza. For 9 months in a row, he studied the reactions and process of dough making, different kinds of flour, fermentation. All till the moment, he discovered the perfect combination. He loves the high-quality ingredients, his pizza became phenomenal in Prague.

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Marek Bartoš

A professional food photographer with a passion for a sincere and conscious lifestyle. His photographic style is synonymous with his own approach to life and has brought him many awards and successful creative campaigns. His photograph shows a rare and compelling combination of subtlety and dynamism. You can find them in culinary magazines, cookbooks and advertising campaigns. Mark's narrow specialization resulted in collaboration with some of the most interesting and talented people in the industry.

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Josef Maršálek

Josef’s desserts are loved by the British Queen. He started his pastry career in Prague, later he moved to Bath and became the pastry chef at the most luxurious spa hotel. During work at Harrod’s Josef would fully realize his dream and won all the awards he could, he decided to move to India, where he participated in the great Conçu project. Now he is working at Cakeshop and he founded Fat Brothers with his friend.

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Martin Beránek

Since 2003, Martin worked as a chef and pattisier at Ristorante Rialto. In 2008, Martin became the pattisiere for the Noem Arch Hotel. In 2009, he excelled again at Ristorante Rialto as a pastry chef. Since 2012, his professional career has been closely connected with La Bottega di Finestra, and later with Il Mercato in Brno. Martin also had the great privilege to bake for many VIPs, including the Czech Presdients.

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Tomáš Babinec

Tomáš Babinec is literally a foodie and food devotee. He is also the founder of Čongrády, company which manufactures great pâté and meat products. It all started because of the love for food, Tomáš says. He wrote about it and gained the knowledge form the best chefs only. Today is the gastronomy not only his biggest hobby but also his professional mission. Tomáš is pushing the Czech scene forward. ​

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Jaroslav Pochop

Jarda was a former chef in Rawcha restaurant situated in Prague. Preparing raw food absolutely engulfed him a couple years ago and since then he took part in courses of preparing raw food with Russel James in London and one year study in Ekaya Institute of Living Foods Education in the USA, where he received certificates of raw food chef/specialists and nutrition specialist.

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Janina Černá

Cukrfree není dieta, je to životní styl. To nám Janina, autorka známého blogu Cukrfree a stejnojmenných kuchařek dokazuje už několik let. Svým příběhem, zkušenostmi pomáhá i spoustě dalších lidí, kteří se chtějí cukru jednou pro vždy zbavit. Janina má na kontě i výhru v soutěži Food Blog roku 2016 v kategorii Recepty.

 

Courses

Yasmin Keshmiri Hejduk

She was born in Iran, lived for a while in London, and moved to the Czech Republic in 2006. She loved cooking with her mom, and she loves cooking for others. Her passion fills the room when she shares the traditional scents and flavors of Iranian food with others, broadening their horizons with the exotic tastes. When her love of cooking is combined with her creativity, the results are tremendous.

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Jiří Hilgart

An excellent chef, Jiří was a finalist in the Czech MasterChef competition. He’s also a very talented musician, having played double bass for 10 years in the symphonic orchestra, and played on the soundtrack for a Quentin Tarantino movie. He followed his other passion into the kitchen, where he prefers fresh, simple foods. With the right combination of ingredients, he creates harmony on the plate. 

Courses