Bachelor's Degree in Food and Culinary Management

Chef Viktor started his studies at the HRC Academy after years of professional experience, turning his passion for culinary arts into his career path. He trained at the Grand Hotel Huis ter Duin, a luxury hotel with Michelin restaurant in Noordwijk, the Netherlands. Afterwards he spent a year at the Sea Island Resort Golf and Spa in Georgia, USA. His culinary experience also includes positions in Bulgaria and in the Kempinski group in Germany. Chef Viktor is a well-rounded professional with an additional degree in Marketing and Management and has a proven track record in human resources management, and business operation management. Chef’s favorites are Artisan bread making.

Assoc. Prof. Rosen Chochkov, PhD, is head of the Department of Technology of cereals, feed, bakery and confectionery products at the University of food technologies. His research activities are centered on cereal science and bakery technology, with particular emphasis on the development of barley-based breads, functional bakery products, and gluten-free bread and confectionery products. He has extensive expertise in sensory analysis, product quality evaluation, and the application of innovative technologies in the bakery and confectionery sectors. Alongside his research and teaching responsibilities, he actively engages in educational and community-oriented initiatives that promote knowledge transfer and public awareness in the field of food technology.

Chef Petya Tsankova is a bakery specialist with a deep dedication to the art of pastry and baked goods. She completed the Professional Chef's Certificate at HRC Culinary Academy, where she built the foundation of her professional training. Over the years, she has further enriched her expertise by participating in numerous specialized courses in pastry and bakery, allowing her to refine her techniques and develop her own style. She completed the Sustainable Practices for Culinary Professionals training at Worldchefs Academy and is also a Certified Culinary Educator. In the training kitchen, Chef Petya is both an inspiring mentor and a careful instructor. She finds great fulfillment in working with aspiring culinary professionals, helping them build confidence, skills, and creativity in the world of bread and baked goods. Devoted to advancing the culture of high-quality baking, Chef Petya is committed to shaping a new generation of professionals who share her passion for good food and the art of dough.

Assoc. Prof. Georgi Toskov, PhD, is a lecturer at the University of Food Technologies in Plovdiv, specializing in brand management, entrepreneurship, and strategic marketing. His work seamlessly bridges academic theory with practical business application, drawing from over a decade of academic experience alongside a strong background in international B2B sales and executive management. As an alumnus of the prestigious US-based Babson College leadership program (LEAP) and a Fulbright scholar, he focuses on equipping students with strategic thinking, practical business insights, and essential soft skills required to build highly successful, modern brands. Through his extensive involvement in major international projects, including multi-million European initiatives (EIT) and the Centre of Competences for AgriFood Systems and Bioeconomy, he actively fosters key connections between academia, technology transfer, and the food, gastronomy, and tourism sectors.

Assist. Prof. Dr. Ana Yaneva is a lecturer at the Department of Tourism and Culinary Management at the University of Food Technologies - Plovdiv. Her academic and teaching work focuses on business communications, brand management, organizational communication and relationship management in tourism and hospitality. In the Food and Culinary Management programme, she teaches Business Communications, helping students develop professional communication skills, service culture and confidence in working with colleagues, partners and guests. Her teaching combines academic knowledge with practical cases and examples from the tourism, hospitality and restaurant sectors.

Chef Viktorija Baltutyte-Bacheva has lived and breathed the culinary world for over a decade, climbing the ranks from kitchen trainee to head chef in restaurants across the globe and locally. An alumnus of HRC Culinary Academy, she has mastered every station in the kitchen, gaining firsthand experience of what it takes to run a successful operation. Now serving as a Chef Instructor and R&D Chef at HRC Culinary Academy, she is dedicated to shaping the next generation of chefs—not just in the art of cooking, but in leadership as well. She believes that while every cook can master technique, true leadership in the kitchen takes vision, resilience, and the ability to inspire a team. Through bold flavors, innovative techniques, and fearless cooking, she challenges students to think creatively and step up as future industry leaders. Passionate about sustainability and forward-thinking gastronomy, Chef Viktorija knows that great chefs aren’t just made—they’re mentored, challenged, and empowered to lead.

Assoc. Prof. Dr. Eng. Rayna Hadzhikinova is a lecturer at the University of Food Technologies -Plovdiv and a member of the academic staff of the Department of Tobacco, Sugar, Vegetable and Essential Oils Technology within the university’s Faculty of Technology. Her research and teaching activities are focused on the development and improvement of technologies for the production of confectionery and chocolate products, as well as on the application of natural raw materials and functional ingredients aimed at enhancing the quality characteristics and nutritional value of finished products. A particular scientific interest in Assoc. Prof. Hadzhikinova’s research is chocolate and chocolate products as complex multicomponent dispersed systems. Her studies are related to investigating the influence of different types of cocoa beans on the quality of the resulting cocoa mass, the formation of flavor and aroma profiles, and the technological characteristics of chocolate. Her scientific work also includes research on the structure of chocolate, the crystallization processes of cocoa butter, the stability of different polymorphic forms, and their impact on the texture, gloss, hardness, and sensory properties of chocolate products.

Chef Yovelina serves as a Chef Instructor to Semester 1 students at HRC, where she imparts her knowledge and culinary artistry to the next generation of aspiring chefs. She has cultivated a diverse culinary journey shaped by her experiences in international settings and interactions with people from various cultures. Her passion for creating exceptional dining experiences extends beyond the kitchen. Her dedication to team dynamics fosters a harmonious work environment. Chef Yovelina's true inspiration lies in the art of gastronomy, where she consistently strives to create culinary delights that bring joy to people. Her culinary interests are notably influenced by the vibrant flavours of Mexico and the delicate subtleties of Japanese cuisine. Moreover, Chef Yovelina is a dedicated wine enthusiast, having achieved Level 2 certification in the WSET. Her expertise in pairing wines with her culinary creations adds an extra dimension to the dining experience.

Meet Dr. Ivan Obreshkov - a licensed tour guide and major industry insider ready to help you hack the global travel game. He’s literally traveled the world leveling up his expertise across Europe and Asia, meaning his classes on everything from Tourism Management to Gastronomic Heritage are packed with real-world global perspectives rather than just textbook theory. Even better, his massive international network in the tourism and food sectors is the ultimate cheat code for landing top-tier internships and launching your dream career. Fluent in three languages and deeply connected globally, he is the exact mentor you need to secure the bag in the modern tourism industry.

Chief Assistant Professor, PhD Angelina Titeriyakova has spent over 17 years guiding people through the history and culture of Bulgaria and beyond, with food and wine woven into every part of that journey. An Assistant Professor at the University of Food Technologies – Plovdiv with a PhD in Cultural Tourism and a Master's in History, she brings the same perspective to her academic work - that a destination's culinary traditions are inseparable from its heritage. She has been part of Plovdiv's tourism community for over a decade, volunteering with the city's Tourism department and with the Plovdiv 2019 European Capital of Culture programme.

Boris Kellev is an HRC graduate, completing the Food and Beverage Management program in 2019. After gaining several years of experience in fine-dining restaurants in Norway, he returned to the Academy to pass on his knowledge to the next generation of culinary professionals. Today, he is also the assistant restaurant manager at Talents, where he ensures smooth operations and a satisfying guest experience.

Assoc. prof. Valentina Dobreva is a researcher and lecturer with over 15 years of experience in the field of food additives. Her scientific work focuses on optimizing food processing technologies through the application of substances with specific technological functions, including sweeteners, preservatives, gelling agents, emulsifiers, thinkeners and other functional classes of food additives. Her research aims to enhance product quality, stability, safety, and consumer acceptance through innovative ingredient applications. She combines practical approaches to support advancements in food science and technology.