Georgi Chergarov: A Dessert Can Tell a Story

Georgi Chergarov is a graduate of HRC Culinary Academy, having completed the Pastry & Bakery program. With extensive experience both in Bulgaria and abroad, he currently holds the position of Pastry Sous Chef at Marashlian Pastry in Sofia. Believing that learning never stops at any stage of life, he continuously hones his skills by attending our short culinary courses to master new techniques and advance his professional journey. Today, he shares with us his passion for pastry and his relentless thirst for knowledge.

What motivated you to choose HRC Culinary Academy and the Pastry & Bakery program?

I have always had a deep passion for the culinary arts. After nearly a decade of working in the industry—in restaurants, on cruise ships, and during internships in Germany—I realized that pastry was my true calling. I have seen and experienced a lot, but in pastry, I found the field where I can truly express myself.

This craft offers a unique combination of creativity and precision, and it brings me the greatest satisfaction and opportunities for self-expression.

Choosing HRC Culinary Academy was a natural decision, as it is recognized as one of the best academies in Eastern Europe.

The high level of education, hands-on training, international connections, and strong alumni network were key factors in my decision. The specialized courses I attended, led by Chef Pavel Pavlov, Chef Ivan Alexandrov, international pastry chef Martin Chiffers, and Chef Antonio Bachour, also played a crucial role. Their professionalism and passion for pastry inspired me and set an example to follow.

The Pastry & Bakery program provided the perfect balance of theoretical knowledge and practical skills, helping me take my career to the next level.

These specialized courses were a turning point for me, as they deepened my understanding of pastry and inspired me to keep learning and pushing my creative boundaries.

How did you balance studying and working at the same time?

Balancing work and studies was a real challenge, but also an incredibly valuable experience. I have been working as a pastry chef for about a year and a half in one of the top pastry shops in Bulgaria, a job that requires full dedication and focus. At the same time, studying at HRC Culinary Academy was intense and required constant commitment. To manage both, I had to be extremely organized and prioritize my time effectively.

My colleagues were very supportive—they understood that my education would benefit us all, which motivated me even more. Often, I had to work late nights or dedicate weekends to studying, but thanks to good planning and strong motivation, I succeeded in balancing both.

What is your favorite aspect of pastry, and what inspires you to keep improving?

My favorite aspect of pastry is the ability to create something that not only looks beautiful but also evokes emotions when tasted.

Pastry is an art that combines precision, attention to detail, and creativity.

I have always been inspired by the idea that a dessert can tell a story—through flavors, textures, and presentation.

What keeps me motivated is the endless potential for growth in pastry. Today, pastry chefs don’t just follow classic recipes; they innovate and develop new techniques. There is always something new to learn, and this continuous journey of self-improvement is what drives me forward.

Which course has impressed you the most so far?

The course that impressed me the most was with international pastry consultant Martin Chiffers. That was the moment I truly understood how delicate and complex working with chocolate is. Chocolate is a fascinating ingredient—it requires exceptional precision and knowledge of tempering and crystallization. At the same time, it offers endless creative possibilities, from chocolate sculptures to fine truffles.

On the occasion of Valentine’s Day, Georgi and his colleague Angel Todorov, another HRC graduate, made this chocolate sculpture.

What are your long-term career goals?

In the long run, my main goal is to become a Head Pastry Chef and lead a team of talented professionals who share my passion for pastry. I believe that the role of a Head Pastry Chef is not just to create desserts but also to inspire and mentor the next generation of pastry chefs.

I also aspire to develop a signature style in pastry—something recognizable and valued by customers. Additionally, I would love to participate in international competitions and training programs abroad, as this would allow me to expand my knowledge and stay up to date with global pastry trends.

What advice would you give to future students?

To future students, I would say: fully commit to the learning process and don’t be afraid to make mistakes.

In pastry, just like in life, the greatest lessons come from trial and error.

Be patient, always strive for improvement, and never stop asking questions or experimenting with new ideas.

Even when balancing work and studies becomes challenging, don’t lose motivation—what you achieve at HRC Culinary Academy will give you a solid foundation for your future career. And most importantly, enjoy the process because pastry is more than a profession—it is an expression of creativity and passion.