Pazhyna School team

Kateryna Pazhyna

Practicing pastry chef and founder of Pazhyna School.
I create desserts that elevate you to another reality with their flavors.

Mousse desserts and macarons are the directions from which I began my introduction to the pastry arts. They are my cherished desserts, both in terms of flavor and the intricacies of preparation. I honed my skills and acquired knowledge over several years before reaching the point where all textures and flavors are harmoniously balanced in a dessert, and all its components form a cohesive whole.

In each online lesson and course, I devote attention to the most crucial aspect – the theory that imparts value to every recipe. I explain the details about each ingredient and its role, visually demonstrate cooking techniques, and elucidate the reasons and consequences of all significant nuances.

In 2016, I transitioned from a boring office job to the kitchen, delving into the realm of pastry arts. Now, I earn more, engage in what I love, and share my knowledge with you. Over this period, through online and live classes, I have taught over 3000 students.

From the inception of my journey, I learned from top chefs worldwide – Christophe Michalak, Hans Ovando, Quentin Bailly, Diego Lozano, Tetiana Verbitska, Oleksandr Brazhevsky, and Kateryna Kryzhanovska-Horbach. I interned in Barcelona at Maria Selyanina's school.

I continue my learning journey even now because the pastry world is evolving rapidly, and it is essential to evolve in tandem. And to share this magic with you.

My Instagram >

Telegram channel >

YouTube channel >

Kateryna Pazhyna

Practicing pastry chef and founder of Pazhyna School.
I create desserts that elevate you to another reality with their flavors.

Mousse desserts and macarons are the directions from which I began my introduction to the pastry arts. They are my cherished desserts, both in terms of flavor and the intricacies of preparation. I honed my skills and acquired knowledge over several years before reaching the point where all textures and flavors are harmoniously balanced in a dessert, and all its components form a cohesive whole.

In each online lesson and course, I devote attention to the most crucial aspect – the theory that imparts value to every recipe. I explain the details about each ingredient and its role, visually demonstrate cooking techniques, and elucidate the reasons and consequences of all significant nuances.

In 2016, I transitioned from a boring office job to the kitchen, delving into the realm of pastry arts. Now, I earn more, engage in what I love, and share my knowledge with you. Over this period, through online and live classes, I have taught over 3000 students.

From the inception of my journey, I learned from top chefs worldwide – Christophe Michalak, Hans Ovando, Quentin Bailly, Diego Lozano, Tetiana Verbitska, Oleksandr Brazhevsky, and Kateryna Kryzhanovska-Horbach. I interned in Barcelona at Maria Selyanina's school.

I continue my learning journey even now because the pastry world is evolving rapidly, and it is essential to evolve in tandem. And to share this magic with you.

My Instagram >

Telegram channel >

YouTube channel >

Oleksandr Pazhyn

Co-founder of Pazhyna School.

From the very inception of the school, I have worked on product development, communication, website management, and the visual concept of all school materials. I also create designs for some of the desserts in our product line, capturing food photos and creating video classes.

My Instagram >

Telegram channel >

LinkedIn >

Oleksandr Pazhyn

Co-founder of Pazhyna School.

From the very inception of the school, I have worked on product development, communication, website management, and the visual concept of all school materials. I also create designs for some of the desserts in our product line, capturing food photos and creating video classes.

My Instagram >

Telegram channel >

LinkedIn >

Ilona Kostiuk

Practicing pastry chef with 4 years of experience.
Teaches Sponge cakes.

I began my pastry journey in Portugal, where I sweetened the lives of my clients and became part of various wonderful celebrations. Currently, I am located in Ukraine and continue my pastry endeavors.

I founded my brand, 'Cake&love,' and plan to open my own café-patisserie. I am passionate about pastry art because it allows me to help people, express my creative potential, and receive worthy recognition for my work.

Primarily, I am self-taught through trial and error. I have completed numerous online courses and practical masterclasses.

My mission is to share my experience in baking sponge cakes with you and instill confidence in yourself!

My Instagram >

Ilona Kostiuk

Practicing pastry chef with 4 years of experience.
Teaches Sponge cakes.

I began my pastry journey in Portugal, where I sweetened the lives of my clients and became part of various wonderful celebrations. Currently, I am located in Ukraine and continue my pastry endeavors.

I founded my brand, 'Cake&love,' and plan to open my own café-patisserie. I am passionate about pastry art because it allows me to help people, express my creative potential, and receive worthy recognition for my work.

Primarily, I am self-taught through trial and error. I have completed numerous online courses and practical masterclasses.

My mission is to share my experience in baking sponge cakes with you and instill confidence in yourself!

My Instagram >

Svitlana Vereshchak

Practicing pastry chef with 9 years of experience. Founder of fayno.bakery. Teaches Bento cakes.

My love for baking was born during my school years. I was fascinated by the process of taking ingredients that are readily available in every refrigerator and creating something special, something that lifts a person's spirits and brings a smile. Then you hear the phrase "Can I have more?"

When the moment to "make cakes for all relatives and friends" started gaining momentum, I decided to at least charge for the cost. Later, I experienced the tremendous power of word of mouth.

During my university years, I switched to distance learning and embarked on a professional path in pastry. I quickly found my niche and simultaneously worked with two other establishments. I constantly improved my qualifications, exchanging experiences and secrets with colleagues.

Currently, I specialize in Bento cakes, plan to grow and continue learning.

Svitlana Vereshchak

Practicing pastry chef with 9 years of experience. Founder of fayno.bakery. Teaches Bento cakes.

My love for baking was born during my school years. I was fascinated by the process of taking ingredients that are readily available in every refrigerator and creating something special, something that lifts a person's spirits and brings a smile. Then you hear the phrase "Can I have more?"

When the moment to "make cakes for all relatives and friends" started gaining momentum, I decided to at least charge for the cost. Later, I experienced the tremendous power of word of mouth.

During my university years, I switched to distance learning and embarked on a professional path in pastry. I quickly found my niche and simultaneously worked with two other establishments. I constantly improved my qualifications, exchanging experiences and secrets with colleagues.

Currently, I specialize in Bento cakes, plan to grow and continue learning.