This page follows the professional journey of Lyuba Kuzmicheva: training, masterclasses, food photography, and the key milestones in the growth of the YouTube project.
2026 — на YouTube-канале запущен выпуск видео-рецептов с дубляжом на 14 языков помимо оригинальной версии на русском языке. Это стало важным этапом в развитии проекта и позволило сделать авторские рецепты доступными для широкой международной аудитории.
2025 — вышла в финал конкурса PRO Кондитер в NovikovSchool, войдя в число 8 финалистов среди более чем 600 участников со всей страны. В финале, который проходил в Москве, представила авторский десерт.
2025 — победила в конкурсе на Дзене за самую вдохновляющую статью о своём пути и профессиональном развитии. Эта награда отметила способность вдохновлять аудиторию своим опытом, ростом и отношением к делу.
Регулярно обучаюсь в онлайн школе Веры Никандровой и участвую в марафонах. Побеждала в марафонах по тарталеткам, муссовым бенто тортам и по авторской подаче пирожного картошка
2024 — победила в конкурсе на Дзене, представив авторский рецепт. Одним из требований было пошаговое оформление с фото каждого этапа. Эта победа подчеркнула оригинальность идеи и умение профессионально, понятно и эстетично представлять рецепт для широкой аудитории.
2024 — приняла участие в очном трёхдневном мастер-классе шефа Веры Никандровой, посвящённом современным муссовым десертам, тартам и кексам. Это обучение позволило углубить профессиональные знания, расширить взгляд на современные кондитерские техники и получить ценный практический опыт.
Graduating from Maria Selyanina's international pastry school, Pastry Campus, became a defining step in my career. After several years of intensive study from 2021 to 2024, I earned my pastry chef diploma.
The Pastry Chef program was extensive and covered fundamentals, bread and baking, chocolate, modern pastry, plated desserts, and ice cream. To move faster, I studied some courses in parallel.
Over that time, I passed six theory exams, completed 36 required practical assignments, and finished many intermediate projects. The program ended with a large diploma project that brought together all the knowledge and skills I had built. Total study time: 2.5 years.
In 2023, I completed a food video production course with Olga Avetisyants. By then I already had noticeable experience in this field, and it was important for me to look at video production from a different angle. That kind of exchange always refreshes your perspective and helps you grow.
At the beginning of 2022, I received the YouTube Silver Play Button, an award for creators who reach an audience of 100,000 subscribers. For me, it was an important confirmation of viewer interest, support, and the value of the content I create.
In October 2021, I attended a three-day masterclass with internationally recognized chef and pastry professional Vera Nikandrova. It was one of the brightest milestones in my pastry career. Vera became a strong source of inspiration for me, and I continue learning from her through online courses at her school.
In 2021, I completed a food photography course at one of Daria Kalugina's best-known schools. This stage became an important part of my visual development and strongly influenced how I present desserts on camera.
In 2019, I completed my first major program at Alina Makarova's online Cake School. It was my first serious immersion into pastry theory. That was also when I first started making modern pastry items beyond classic cakes. The program ended with an exam project and a certificate.
From 2018 to 2020, I worked actively on client orders, paying special attention to cake design and decoration. During that period, I attended Olesya Yashina's masterclasses three times and expanded my pastry skills.
That was where I mastered watercolor cake painting and wafer floristry. These techniques helped me shape a recognizable style and create more refined, individual decoration.
In February 2018, at the very beginning of my journey, I attended a masterclass with Andrey Rudkov (Andy Chef). The experience was extremely important for me: I saw how multidimensional and exciting pastry could be.
At the masterclass, I learned new techniques, discovered ingredients I had never worked with before, and gained strong motivation to keep growing in this field.