Practical course with Hans Ovando - GATEAUX & ENTREMETS

Hans Ovando

Date: June, 1-2, 2019

Time: 9.00 am – 4.00 pm

Place: Ukraine, Kiev, 2 Novovokzalnaya St., Mary Kay Business Center

Number of people: 10-12 people

Language: translation from English to Russian 

Format: practical, online

Price for participation in Academy: 470 EUR

The price for online participation: 129 EUR

Course program

learn in a team of professionals

New tendencies healthy allergy and intolerance products

  • Snow White: yoghurt mousse, raspberry creamy and jelly, and yoghurt sponge with yoghurt crumble. (Sugar free, low fat)
  • Moon footprint: roasted hazelnut creamy, apple and cinnamon with vanilla caramel and chocolate supreme, cocoa and nibs streusel. (Gluten free, lactose free)

Creation of you own silicone moulds for cake and pastry

  • Green olives Can: olive oil sponge with green olive mousse, and tomato and red pepper jelly
  • Smashing pumpkin 2.0: pumpkin sponge, pumpkin crunchy, mandarin orange jelly, pumpkin creamy with pumpkin slow confit and carrot and pumpkin mousse 


New concept in presentation and packaging concept

  • Big mac burguer: brioche bread, french toast with 2 chocolate supreme, and fruit mustard and keptchup
  • Six pax eggs: white chocolate lime mousse, with mango passion fruit, banana jelly and coconut crumble and sponge
  • Apricot Jamaica pepper cheese cake: traditional cheese cake slow cook with crumble and apricot Jamaica and pepper jam


The new ones from always. Traditional combinations of flavours  with a new point of view from a pastry side

  • Pears tartlet, gianduja and caramel: hazelnut sablee, gianduja crunchy, caramel supreme, caramelized pear and caramel and vainilla glaze

The program  can be changed

We are sincerely glad to invite you to participate in the unique courses of the Kiev International Culinary Academy

To leave America to obtain the recognition in Europe. In 2008 Hans Ovando was titled as the best chocolatier of Spain. He knows there is no royal road to worldwide publicity among amateurs and professionals in pastry field. Hans received certificates in HOFMANN, ESPAISUCRE и VALRHONA’S L’ÉCOLE DU GRAND CHOCOLAT pastry schools. Each his teacher contributed greatly to his process of becoming professional pastry chef and professional chocolatier that came from Chilly.    

Pastry chefs and cooks exert themselves and spend forever to create distinct signature style in pastry tastes and its presenting.  Hans Ovando is a lucky man. Once he faced with true sign of faith, he met Carles Mampel, the founder of BuBó pastry boutique in Barcelona. He was the one who helped Hans Ovando to take a look at familiar techniques, tastes and texture combinations differently and release the fiber of experimentalist in ambitious chef.    

We are sincerely glad to invite you to take part in practical course of charismatic Spanish man, innovator and the master Hans Ovando.   

Be demanding choosing the quality of food for studying. Trust us this choice!

We invite you to watch photos and video made during the Hans Ovando course in KICA. 


Sincerely yours,

KICA team

To register for a course, please send request via email: 

Registration for online participation by e-mail: or website

We will be glad to answer all your questions by phone:

+ 38 068 863 15 86

Send Request