I focus on pastry production since 2000. To gain my experience, I had visited many confectionery establishments both at the highest level and the level of mediocre, which clearly showed me which way to go. The most valuable experience are my work and study trips to France, that is well-known for its confectionery history and the best sweet-shops in the world, but also to other parts of Europe and Asia. I have also put my experience to use in various domestic and international competitions. I keep following the world modern trends and I attend the world confectionary exhibitions, fairs and seminars where I can see that the ongoing development of crafts and trends cannot circumvent the very foundation of confectionery profession. Therefore, the basis of my products includes recipes and technologies from the period of First republic and French literature. 

• 2013 – untill now - Confectionery studio LP
• 2011 - 2012 - pastry chef - La Degustation Boheme Bourgeoise, 1 Michelin star restaurant (Ambiente)
• 2009 - 2011 - pastry chef, pastry shop manager - Jihoměstský pivovar Ltd. - Operation of confectionery production, composition of recipes, haccap
• 2006 - Traineeship in CFA regional de Saint Louis, confectionary school
• 2005 - 2006 - Traineeship in a family candy store in the south of France - JF & Nadine Musso, Patisserie - Chocolaterie La Provensal - production of desserts, pastries, chocolates and candies according to traditional French recipes and technologies
• 2000 - 2008 - active cooperation with Mirka Slavikova pastry studio.