Chef - Patisserie production and courses

Chocolatier, pattissier a lektor Lucie Průšová

2019 - until now - Domori academy- ambassador - chocolate processing technology, agronomy, sensorics, gelato production technology
2019 - education of children and students of professional gastronomy schools, cooperation with the project - Culinary Art
2017 - until now - opening of a new pastry shop in Psáry - production of desserts and chocolate confectionery, thematic courses
2016 - until now - internships and cooperation - Le Sablon Padova - Luca Scandaletti ( Pierre Marcolini, Le Calandre 3Michelin Star ), Italy - production of Italian desserts, pastries and chocolate confectionery,
2014 - 2018 chocolate production for the chocolate collection project *I'm breaking down*
2013 - until now - Lucie Průšová - confectionery with custom production www.cukrarske-studio.cz
2011 - 2013 - šéfcukrář - La Degustation Bohéme Bourgeoise, 1 Michelin star restaurant (Ambiente)
2008 – 2011 - head confectioner, manager of confectionery - Jihoměstský pivovar, s.r.o. - operation of confectionery production, compilation of recipes, hackap
2007 - professional internship at the pastry school CFA regional de Saint Louis
2005 – 2006 - internship in a family patisserie in the south of France - JF & Nadine Musso, Patisserie – chocolaterie La Provensal - production of desserts, pastries, chocolate candies and sweets according to traditional French recipes and technologies
2000 – 2008 - active collaboration with Mirka Slavíková's confectionary studio

I have been making confectionery since 2000. I specialize in festive cakes, desserts, chocolate, ice cream and confectionery made from quality ingredients and original confectionery decorations. I started my internship after graduation with work experience in a family pastry shop in the south of France – Le Provencal. I gathered other valuable work experience both abroad and in the Czech Republic, the most valuable of which was certainly the position of pastry chef at La Degustation, or working with Le Sablon – Padova Italy. Another valuable experience for me was participation in international and domestic competitions. I continue to follow modern world trends and visit global confectionary exhibitions and fairs, internships and courses. Thanks to 17 years of pastry experience, I started running pastry courses in 2013.

Patisserie production and courses

Chocolatier, pattissier a lektor Lucie Průšová

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LUCIE PRŮŠOVÁ

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