Authors

I am an accomplished pastry chef with professional training from the renowned Olivier Bajard International Confectionery School in France. My specialization lies in crafting intricate cakes and cupcakes. Through certified courses led by esteemed culinary masters such as Nina Tarasova, Tatiana Verbitskaya, Patrick Casula, Quentin Bailly, and more, I have further refined my skills and knowledge.

Drawing upon the expertise of these esteemed professionals and my own extensive experience, I have meticulously developed comprehensive study materials that address the unique challenges faced by contemporary pastry chefs. Join Maru courses today and unlock your creative potential with the latest knowledge and essential skills!

Pastry Chef, master chocolatier of Spain, Champion of World Chocolate Masters Spain, winner of several awards at the WCM Championship in Paris.

Pastry chef, graduated from ENSP (Ecole Nationale Supérieure de Pâtisserie) Graduate School of Confectionery

He also went through internships in French schools and pastry shops. For two years he worked as a pastry chef at the CHOCOLATE ACADEMY center Moscow.

Practicing baker with over 5 years experience.

He worked at the Brioche bakery, where he studied with French bakers, the Paul and Le Delice bakery, the Marriott, DobleTree by Hilton hotels.

Now the position of chef of the ODI confectionery restaurant, Drazhina Bakery

Degreed international consultant on Pastry Art. Attended classes by Maria Selyanina, Xavier Barriga, Yann Duch, Javier Guillen, Frank Haasnoot, Hans Ovando, Ekaterina Swarovskaya, Andrei Kanakin, Olga Van Jung.