Bastian Krüger
European Pastry & Baking
Fifteen years in professional patisserie across Germany and Austria. Bastian focuses on laminated doughs, sugar work, and the kind of precision that only comes from repetition under pressure.
Dovlase started with a simple observation: most online cooking courses treat learners as passive viewers rather than active cooks.
Founded in 2024 and headquartered in Walzenhausen, Switzerland, Dovlase connects culinary students with professional instructors across every time zone. Sessions are structured around actual cooking — live fire, real feedback, and immediate correction.
The platform accommodates both group cohorts and one-on-one arrangements. A learner working through knife skills for the first time and a professional pastry cook refining lamination technique both find a path that fits their current level, not a generic curriculum.
Where Dovlase stands today
80%
learners who continue past their first course
60%
sessions delivered as live group formats
90%
instructors with professional kitchen backgrounds
Numbers that reflect practice, not projections
These figures come from session logs and learner feedback collected across the first year of operation. They reflect what actually happened in classrooms, not targets set in a pitch deck.
Retention above 80% in culinary education is uncommon — most learners drop off when courses become abstract. Dovlase keeps engagement high by anchoring every session to something that can be cooked, tasted, and evaluated.
The people instructing
Instructors at Dovlase come from professional kitchens — not from content creation backgrounds.
Tomáš Vedral
Fermentation & Preservation
Trained in Prague, worked in Copenhagen. Tomáš brings a methodical approach to fermentation — kombucha, lacto-vegetables, aged cheeses — with a focus on safety and repeatability at home scale.
Nkechi Ofosu
West African & Diaspora Cuisine
Nkechi teaches through the lens of ingredient sourcing and cultural context — how dishes change when you move them across borders, and how to adapt without losing what makes them distinct.
What shapes every decision here
- Specificity over breadth A course on braising technique is more useful than a course on "French cooking." Dovlase builds curricula around narrow, teachable skills rather than broad topic labels.
- Instructor accountability Every session is recorded and reviewed. Instructors receive structured feedback from learners and from the academic team — the same standard applied in professional culinary schools.
- Multilingual by design Session materials are available in multiple languages. Cultural adaptation is built in — recipes reference locally available ingredients, not an idealised European pantry.
- Flexible without being vague Learners choose between group cohorts and private sessions. Both formats follow the same learning objectives — the difference is pacing and the degree of individual attention.