“I am a journalist by profession. I decided to become a confectioner later. 4 years ago I started studying at the Culinary Academy, first in confectionery and then in cooking field. Confectionery turned out to be a field that I enjoyed much and thus I decided to deepen my knowledge.

I completed the Diploma Course of “Confectionery Art” at Kiev Culinary Academy, and then did my internship at “Dejeuner” Academy in Paris. For two years, I was the Chef-confectioner of the Medical Wellness Resort “Bioli”. I am currently getting ready for opening my own confectionery cafe and in the near future we will present a wide range of pastry to our citizens.” - Khatuna Bakuradze.“I am a journalist by profession.

I decided to become a confectioner later. 4 years ago I started studying at the Culinary Academy, first in confectionery and then in cooking field. Confectionery turned out to be a field that I enjoyed much and thus I decided to deepen my knowledge. I completed the Diploma Course of “Confectionery Art” at Kiev Culinary Academy, and then did my internship at “Dejeuner” Academy in Paris.

For two years, I was the Chef-confectioner of the Medical Wellness Resort “Bioli”. I am currently getting ready for opening my own confectionery cafe and in the near future we will present a wide range of pastry to our citizens.” - Khatuna Bakuradze.“I am a journalist by profession. I decided to become a confectioner later.

4 years ago I started studying at the Culinary Academy, first in confectionery and then in cooking field. Confectionery turned out to be a field that I enjoyed much and thus I decided to deepen my knowledge. I completed the Diploma Course of “Confectionery Art” at Kiev Culinary Academy, and then did my internship at “Dejeuner” Academy in Paris.

For two years, I was the Chef-confectioner of the Medical Wellness Resort “Bioli”. I am currently getting ready for opening my own confectionery cafe and in the near future we will present a wide range of pastry to our citizens.” - Khatuna Bakuradze.