TEAM OF LECTURERS

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Raw Boys from Raw Planet

Raw Boys from Raw Planet

They were brought to raw food by inner calls some time ago. They felt that the path to healing of their bodies may go through the adjustment of their diets. They show the unique character of raw food as a medicine for human body to people by raw cakes and desserts produced for four years by their company Raw Planet. As a follow-up, they organise raw food courses where they demonstrate the possibilities and benefits of this type of cooking.

 
Kristina Kopáčková

Kristina Kopáčková

Kristina graduated from the Faculty of Philosophy of the Charles University, specialisation in sociology and Japanese language, she got her PhD in a Japanese economy topic.

In the past, she worked for the largest Japanese company Mitsui for seven years, then she went to work as a freelance interpreter. At that time, she wrote two Japanese cookbooks, each of them with issued 100,000 copies as a magazine. Cooking is her lifelong hobby and it is not a surprise that she is an author of other cookbooks from the Czech environment: Pumpkins, Czech cuisine and South-Bohemian cuisine.

In Ola Kala, she is in charge of the following courses: The Art of SUSHI

 
Zuzana Kováč

Zuzana Kováč

She graduated from the Janáček Art School in Ostrava and for two years she taught piano playing at the elementary art school in Ostrava and Rychvald. Since she was a little girl, she has dreamt of being a teacher. In Prague, she studied the Faculty of Education of the Charles University, specialisation in the Czech language and music. For a short time, she taught at an elementary school and a high school, and then she gave private lessons to foreigners. She helped her mother in the kitchen probably since the age of five when she baked her first strudel for her dad. Gradually, she started to be interested in the preparation of meals in a healthier way, from fresh ingredients, without heaps of sugar, and even in gluten-free versions. She has been improving her skills and knowledge in our Ola Kala atelier since 2011 and she regularly attends Czech and international cuisine courses. At present, she is cooking primarily for her little two-year old son and the highest praise for her is when he (and her husband of course:-)) likes her healthy food. And she hopes to inspire other kids and their parents.

In Ola Kala, she is in charge of the following courses:
1. Courses of healthy cooking for children and young people

 
Hana Konečná

Hana Konečná

She comes from České Budějovice where she learned the trade of confectioner. For several years, she worked in a confectionery manufactory where she learned the skills in the production of traditional cakes, desserts, doughs, strudels and similar goodies. It paved the way to her current job.

In Ola Kala, she is in charge of the following courses: French gateau, Choux pastry (eclair, cream puff, cruller), Tarts and tartlets, Chocolate truffles and macaroons, Fellowship of cakes, Confectionery school of summer cakes, Muffins, doughnuts, pasties, Croissants, etc.

 
Martin Polačko

Martin Polačko

Martin is Slovak by origin, but he has been living in Prague for twenty years. His first and destiny job was a Mexican restaurant. Then he stayed in the USA where he mastered various techniques of cooking which he uses now. After returning to the Czech Republic, for a change, he met the best Italian chefs in Prague – with whom he had the honour – in his own words – to work.

In Ola Kala, he is in charge of the following courses: Tex-Mex and Salsa bar, etc.

 
Scott Van Wagenen

Scott Van Wagenen

Scott, although he comes from New York, speaks perfect Czech. He earned his fame in the Czech Republic with a legendary BlackDog burger restaurant in Beroun which he founded and was its chef. Now, he is the king of kitchen in its sister restaurant BlackDog Cantina.

In Ola Kala, he is in charge of the following courses: Authentic Mexico, Peru, Burger & brownies, etc.

 
Yazan Manjah

Yazan Manjah

He comes from Middle East, but he has settled well in the Czech Republic over 17 years. He dedicated all his life to gastronomy and cooking, an important impulse for him was the participation in the Czech version of Masterchef which pushed him towards professional gastronomy.

In Ola Kala, he is in charge of the following courses: Thailand I. and II., Vietnam, Asian Fusion, Lebanese cuisine, South American meats, India, etc.

 
Dušan Svoboda

Dušan Svoboda

Dušan is a helpful and nice guy and he is a professional who received numerous awards in gastronomy. His modesty does not allow him to speak about it, but he cooked for various presidents and Dalai Lama. At present, he is chef in the Parnas restaurant and the Slavia café.

In Ola Kala, he is in charge of the following courses: Annual club 2018, Shrimps and octopuses, courses of Czech and cold cuisine, Food styling news and Snails in cuisine, etc.

 
Tomáš Rott

Tomáš Rott

He graduated from a hospitality high school in Prague. During his studies, he went to several work practices abroad, to Liverpool and Blackpool, England.

In Ola Kala, he is in charge of the following courses: Introduction to French cuisine, Coq au vin and frog legs, Romantic France, Sardinia, Sea fish,
Steak & Ratatouille, South American meats, courses of Italian cuisine, etc.

 
Václav Šulc

Václav Šulc

Václav have dreamt about work in the gastronomy sector since he was a little boy. As a child, he was hanging around his granny’s kitchen and wanted to help….

In Ola Kala, he is in charge of the following courses: Italian Alfa Omega, Italian chicken, Italian fish and scallops, Pasta Fresca, Pizza & focaccia, Risotto and Italian veal, Bolognese sauce and lasagne, Burger & brownies, India, etc.

 
Cédric Picot

Cédric Picot

French sommelier Cédric Picot is a world-class professional in the sommelier domain. He was a personal sommelier of president Jaques Chirac and a close colleague of magician of French gastronomy, Alain Ducasse (no need to count Michelin stars:-)). He also catered to Czech president Václav Havel during a dinner in the Élysée Palace…

In Ola Kala, he is in charge of the following courses:
1. How to understand wine. Basic techniques of degustation.
2. Wine Tour de France
3. The best-known grape varieties. Learn to know the differences.

 

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