Cuisinart precision master

• Upcoming courses

Upcoming courses

• Asia

  10:00 - 17:00 | April 28-30, 2023

• Italy

  10:00 - 17:00 | 1-2. 07.23

• INSIDE MR.BO

  10:00 - 17:00 | July 12-13, 2023

• Online courses

Online courses

SHF is a professional school for those who want to build a career in the restaurant business or learn how to cook for themselves.

The SHF school is 300 m² of multifunctional space.
Two practical halls, one of which exactly repeats the professional cuisine of the restaurant and a hall for theoretical classes and gastro-dinners.

We train:

• Professional chefs with extensive experience
• Beginner cooks
• Hobbyists who want to learn the basics of culinary arts
• Restaurateurs
• Restaurant managers
• 0004
• Marketers

We teach the most popular chefs in Moscow and St. Petersburg: Roman Redman, Konstantin Ivlev, Dmitry Bogachev, Marina Naumova, Artem Grebenshchikov, Dmitry Blinov and many other "stars" of the two capitals. And also, eminent restaurateurs and the most successful top managers in the restaurant industry.

Not theorists, but practitioners who continue to develop their careers and are aware of all the features of modern gastronomy.

Master Classes
Also, our school regularly hosts culinary master classes, where you can learn how to professionally cook several dishes in a few hours, learn the secrets of chefs and get a charge of culinary inspiration.

Author's catering
We create unforgettable holidays and give emotions! For each event, we develop an individual approach and try to surprise not only with the quality of dishes, but also with the author's serving from our eminent chefs.

Organization of events
You can brightly and unusually celebrate children's and adults' birthdays, corporate parties, bachelorette parties or simply arrange a culinary party without any reason.
We fully undertake the organization of the holiday and control all stages of preparation.

Our teachers

• Anton Isakov

  Brand Chef MA

• Artem Grebenshchikov

  Brand Chef, co-owner of Bourgeois Bohemians

• Marina Naumova

  Founder and chef "Marusya & Co"

• Roman Redman

  Chef Chuck, Holy Ribs

• Dmitry Blinov

  Co-owner, Chef Duoband

• Alexander Belkovich

  Chef, TV presenter STS

• Konstantin Ivlev

  Chef, TV presenter

• Igor Grishechkin

  Chef Cococo, Cococouture, BIO my BIO

• Fabrizio Fatucci

  Brand Chef Sanremo (Sochi)

• Dmitry Bogachev

  Co-owner and chef Mr. Bo

• Evgeny Vikentiev

  Executive Chef "Beluga"

• Nikita Sechin

  Chef Uva

• Alexander Bugaevsky

  Chef Ronny, Gills, 108, Zamiko

• Eldar Muradov

  Co-owner, chef Mr. Bo

• Maxim Torganov

  Co-founder and co-owner of BeefZavod, Max's Beef for Money

• Roman Kiselev

  Brand Chef and co-founder of Nothing Fancy

• Ivan Zabavnikov

  Chef Baker

• Marina Norkina

  Gen. bakery director Volkonsky

• Hope Saraeva

• Alena Melnikova

  General Manager of Gourmet Days, Managing Partner of Grecco Restaurants, Mercado del sol

• Semyon Kuzmin

  Lead Food Photographer

• Alessio Scarola

  Chef Percorso

• Larisa Kordik

  Black Thai Chef

• Alexey Ermakov

  Chef Paloma Cantina, El Copitas bar, Tusk

• Alexander Ishevsky

  Chairman of the Department of Food Technologies ITMO

• Evgeny Shamov

  Chef Sommelier

• Dmitry Frolov

  Chef-sommelier "Attic"

• Sergey Yaroslavtsev

  Chef All Seasons

• Igor Kornev

  Chef

• Konstantin Krivoshonok

• Daria Yanush

  Executive Director of Vlavashe, expert consultant

• Aaliya Majid

  Nutritionist, healthy lifestyle teacher

• Konstantin Opeskin

  Co-owner of Chef Consult

• Ilya Vasiliev

  Chef LevelDva

• Igor Zorin

  Chef The Repa

• Olga Belous

  Gen. director of the restaurant "BLOK"

• Maurizio Peccolo

  Brand Chef Amo Cucinare, Pastofresco

• Alexey Kvasov

  Legran Chef, founder of TasteX

• Alexander Ishov

  Chef

• Pavel Bogryanov

  Chef Grebeshki

• Sergey Fokin

  Chef

• Dmitry Saveliev

• Victor Fedotov

  Restaurateur, co-owner of "Pio" and "Flamingo Bar"

• Eduard Pogosov

  Brand chef of the consulting company Abcresto and the Cherry Orchard restaurant

• Kirill Shishov

  Co-owner, chef Supramen

• Alexander Pereverzev

• Alexander Skridulis

• Alexey Grebenshchikov

  Pastry chef, co-owner of BoBo

• Alexey Alekseev

  Chef INNER

• Paolo Marinuzzi

  Chef Pane e Salame

• Andrei Kolodyazhny

  Chef of the BLUSH wine bar, studies Russian wild plants together with the Russian Academy of Sciences, lectures at MGIMO.

Our partners

Feedback from our students

• Elena Kulagina

  Student "Basic Course", "Pastry Chef", "French Cuisine"

  I thank the culinary studio for the wonderful Basic Course❤, Pastry Chef❤ and French Cuisine❤ Do all studio employees treat the kitchen, work, and students with great love and care? Looking forward to new courses from my favorite chefs: Roman Kiselyov?, Alexei and Artyom Grebenshchikov? I have already repeated many recipes in the home kitchen? Thank you my dear?

• Dmitry Novitsky

  Chef, owner, student of the main course

  You gave us superpower - modern cooking technologies and the desire to apply these technologies creatively. Colleagues - classmates of graduation under lucky number 13, thank you too. We became a good team, which was confirmed in the qualifying exam. I don’t say goodbye to microwave for a long time. After implementing the acquired knowledge, I will return to pump my skill again. Already thinking about the February course on creativity I would like to say a huge thank you to everyone and apologize for not listing everyone by name. You are super people. Guardians of the culinary galaxy who come to the aid of those who want to be not just called a chef, but to be one.

• Andrey Mokich

  Chef, basic course student

  I spent the last 12 days in St. Petersburg on training for chefs @svch.school, which I talked about a lot in stories. I am satisfied with the course, I looked with a fresh look, from a different angle, what is happening in the market, where gastronomic art is moving, how the big culinary world is developing. I got acquainted with the trend of responsible production, communicated with the leading chefs of Russia. The value of this course is not so much specific recipes or technologies, but a look, a new gastronomic philosophy, the very principles of how and where to develop further. The value is in ideas and in communication with like-minded people, with charged people, with those who live by food.

• Anton Zaitsev

  Chef, Student "Chef Creative Days"

  I took a course of "creativity", which took place on February 8-9. I'll start from afar, I was on courses in Moscow, with a well-known restaurateur, so to speak, at his school. And I have something to compare with. The first and one of the most important is the attitude of the guys from the microwave oven. They have no equal in this, they are so clean and kind people who will help you in everything, they will tell you everything. Expecting to get 100% of the trip, I got 200% of emotions, information and experience. Will I come back here again? -of course, and not only one! We are already planning to send both sous-chefs and hall administrators to the microwave.

• Galim Rakhimov

  Chef, basic course student

  Wow! How cool it was! Two weeks of hard intensive from @svch. school and you are on a completely different professional level! Guys, you have created a machine for pumping, digging out talents and developing a patronage school in our country! This is a colossal work and a very risky start! A huge bow to you and a ton of gratitude for what you are doing! I am forever yours, and if you need another teacher, just tell me!?

• Irina Andreevskaya

  Owner of Shuvaloff Catering, Student of "Restaurant Marketing"

  Thanks to the organizers of the "SVCH" school for the restaurant marketing course. Interesting speakers from different areas of the restaurant industry were selected: marketers, a photographer, representatives of the leaders of the restaurant industry in St. Petersburg and others. Everyone is different, which made it possible to touch on the largest number of relevant topics. We managed to diversify and at the same time supplement the course with dinners from famous chefs of our city. Together with them we took part in the cooking process. The three-day course turned out to be very busy, from morning until evening. At the end of the training day, the Group had the opportunity to visit Italy and The Repa restaurants and personally ask questions to representatives of the restaurant.

• Ksenia Kibalo

  Pastry chef, student of the main course

  I would like to express my sincere gratitude to the SHF team and the creators of the project! My Chef's Intensive went with a bang, a lot of new and useful acquaintances, inspiration, a lot of useful information, a wonderful shake-up and a way out of the daily routine! After such training, you want to move mountains in your professional direction, a powerful charge of motivation. Thanks guys :)

• Anna V.

  Turnkey restaurant

  Together with my husband, we completed the “Turnkey Restaurant” course, a very rich program, a lot of useful information from real successful managers, financiers and marketers! It is important for me that teachers are practitioners and the specificity in the presentation of information is maximum here. Well, the microwave command, this is a separate bonus. I want to come back here and study)))

• Alexander Krysko

  Chef, student of the main course

  A new school for chefs with a modern approach to teaching, many areas of development, exciting current trends in cooking! Super speakers, good team for learning. The atmosphere of home and comfort)) as if he came to his grandmother in the village, they feed, worry! It was the first experience in teaching this type of school, I think that in the near future few people will be able to make such a concept, I want to say thank you!

• Artem Jardan

  Basic course student

  Passed the basic course. Didn't expect it to be so cool. Chefs, if you are in a stupor, if everything is tired, if everything seems the same, then this course is for you. Personally, I was rebooted and filled with fresh emotions. Many thanks to all the chefs, but I would like to single out Irina Lylova, who opened the world of confectionery art for me. Will definitely go back to the microwave school.

• Ekaterina Orlova

  Sous-chef, student of the main course

  Hello everyone, my name is Ekaterina, I'm from Moscow. Completed a chef course. I myself work as a sous chef, I decided to start the new year with a powerful boost !!! and I was not mistaken, I was not mistaken in choosing a school, teachers and organizers. Thank you very much for what you are doing, you really give more than just training, breathed new emotions, confidence to strive and develop further.

• Alexander Pereverzev

  Chef, student of the main course

  Despite his considerable experience, he set himself the task of rebooting, for which he went to a 2-week course for Chefs. He completed the task for himself 100%. I will not list the names of all the teachers, I will say a huge thank you to everyone! With whom I know, I was glad to talk, work together. With whom I met, I am very glad about this and we will communicate even more in the future! The guys from the microwave you are the TOP!!!

• Yana Zharikova

  Chef, student of the main course

  Thank you microwave school for the best two weeks of my life! The fact that you decided to make such a school is very cool! You gave a lot of interesting and useful things to the chefs "students". Lots of intensive, theory, and practice! You are very cool! Thank you CHEF! Thank you microwave school! Wealth and prosperity to you! And of course, good, obedient students!

• Denis Novikov

  Chef, basic course student

  Many thanks to the creators and teachers of this project. At the moment, in my opinion, this is the best project in Russia for gaining knowledge in the restaurant business. After completing a two-week intensive course, I can say that I was on an internship at once in 20 restaurants. The amount of knowledge and its volume are very correctly distributed. Thanks again.

• Anastasia Beloglyadova

  Student of the restaurant marketing course Cool. Powerful. Interesting. The presentation of information for all speakers is available. Are all presentations sent to you after the course?, everything remains for study. Useful for COOs and managers - that's for sure. And in general! Everything that happens in the microwave is useful to everyone who loves their job, in the context of the restaurant business. This is the epicenter of cool, professional people, "burning" with what they do. The so-called professional gastro party. I got a lot of pleasure (in addition to the necessary knowledge) from being there, from the people who create all this. Just from communication on professional topics and not only. Bonus-there is food!)) Delicious food! All three days, at lunchtime, a new chef appeared and we all prepared dinner together, under his guidance. Microwave is about love for your work, in every course. Guys, you are awesome! I'm with you

• Alina Rogaleva

  Basic course student

  Thanks a lot to the guys from the microwave! These are true professionals! They bring their experience, beauty and love to the kitchen! In the most beautiful space, in the city center, the best chefs share their experience, teach new things, charge with cool emotions! I was very sad when the course ended! It's been an unrealistically cool reboot week! And I was very happy when my husband gave me a certificate for a new course at school 😉

• Olga Gavrilenko

  A student of the "Basic Course"

  If one day a tape was jammed in life, and one single moment would remain on the "repeat" button. And then On the table - the most delicious food, and around - the closest people. A moment of perfect, unshakable and all-encompassing love, which would be repeated endlessly. Forever. Microwave is the best thing that happened to me. I don't want to talk about pluses and minuses, about advantages and disadvantages, I want to talk about the emotions that accompany you here every moment.

• Elizaveta Karnaukhova

  Student of the course "Chef Creative Days" Why school "SHF"? Because not a hackneyed base that is printed and reprinted in all books, not ready-made recipes like everywhere else, but IDEAS, CONCEPTS AND PHILOSOPHY. Because teachers are not "stars", but real plowmen, hard workers who have achieved their status in their field through their own painstaking work, thanks to talent and undoubtedly charisma. Because the atmosphere and want more. Because next to you there are always only the same enthusiastic and thirsty for development and creative freedom Chefs. In a word, I will be back. Because SHF is the best school in Russia.

• Danila Fedorov

  Chef, basic course student

  The best school!!! I took the main course for chefs, and I assure you that the guys have a lot to learn! The school has everything from a cozy and homely atmosphere to mega-professionals in their field!!! Here you will get a lot practice and theory that will take you to a new level!!! And if you think that you know everything about cuisine, gastronomy and management, you are very mistaken!!!! Thank you very much to all the speakers of the school, many thanks to the chefs who spoiled us with the coolest breakfasts and lunches, and of course the leadership that set up the work of this cool school !!!!!

• Igor Yustinov

  Chef, basic course student

  Thanks to the microwave school for an unrealistically cool course, an interesting approach to each of the lessons and a superb selection of "teachers", 2 weeks flew by instantly, you are the best!

• Sergey Umnov

  Chef, basic course student

  Many thanks to the St. Petersburg Microwave School @svch.school for an incredible intensive! 10 days with the best specialists in their field! Thanks Kira and Natasha! Thanks to Max and Dasha! Thanks to Kirill, Nikita and Nastya! You are mega cool! And of course thanks to our team! A good team has gathered! Hugs to all and see you soon!

• Mikhail Mokrov

  Chef, basic course student

  Thank you for being you!! Thanks to Natasha, Kira, Maxim, Dasha, Kirill, Nikita, Nastya, Sonya for making our culinary world more understandable and accessible to all. After all, only with your painstaking work and attention to every little thing, we can immerse ourselves in the indescribable atmosphere and life of cooking with our heads, completely and excitedly scoop an endless stream of information! To get acquainted with culinary specialists from all regions and not only, to exchange experiences and help each other as a single catering mechanism. It was an unforgettable two weeks of study, trash, laughter and just a good atmosphere every day. Thank you all again. I will definitely visit you again. We are the power of friends! Just a bomb!

• Alexander Perepechkin

  Chef, basic course student

  I studied at @svch.school, collected signatures from the top industry of St. Petersburg gastronomy, I’m returning to Baikal, tell me that I’m good? Thanks for getting to know everyone. I'm not afraid of this word - this is a new stage in my life. I saw a lot: good and bad, how to do it and how not to do it, I saw motivation, people of words and people of action, I saw I will tell you a lot. I understood one thing, there is little that distinguishes us from each other, all the same 2 arms and 2 legs, 1 head, the only question is how devoted and “sick” you are to your work. Only the one who does nothing fails.

• Alexander Kosov

  Chef, basic course student

  No matter how sad it was, but the training is over, and without further ado . .... Many thanks to the organizers, my colleagues and assistants who took part in this training. In a nutshell: everything is top notch. THANK YOU!!!

• Denis Ursalov

  Chef, basic course student

  The main course for chefs is an amazing charge of emotions, inspiration and a sea of ​​useful information and practice. For 10 days I plunged into the atmosphere of creativity and new techniques, like-minded people and very cool teachers. Thanks to Natasha and Kira for what you have done for culinary fraternity not only of St. Petersburg, but of the whole country)) Thanks to Kirill, Nikita, Maxim and Nastya for their support and patience. Thanks to all the chefs who were on the team all 10 days. If someone doubts or still thinks, my advice to you " Forward! And only forward! ". You will not be left indifferent)) Everything is on the level and very positive. p.s. see you in the microwave))

• Kabir Mostamandi

  Chef, basic course student

  Passed an incredibly cool 2-week course for chefs at the microwave school! I received a lot of useful information and was able to practice with some of the best chefs in St. Petersburg! An excellent team and the best school in Russia for the development of chefs and everyone involved in the restaurant business! Once again THANK YOU!!!

• Maxim Bolotin

  Chef, basic course student

  10 days of communication and practice with the best chefs and managers of St. Petersburg. Acquaintance, morning exercises and study side by side with talented chefs and just sincere guys from all over the country (from Vladivostok to St. Petersburg) All cooking trends and a huge number of new flavors (from ramen soup to khachapuri; from venison to sea urchins) A super-working mood and inspiration can be drawn from the whole environment with a huge ladle! Here, not just recipes are given, here they change the philosophy and attitude towards the product and this difficult profession as a whole.

• Vladimir Nezabitovsky

  Chef, student of the main course

  During these short 10 days, the guys and I became very friends, it was a cool training, you are all great cooks, I wish you good luck in all your endeavors, and I really hope that will we meet again?

• Dmitry D.

  Turnkey restaurant

  Cool organization and team of speakers. All liked it. I “underlined” a lot of information for myself, which will save time and money in the future! Thank you very much!

• Natalia B.

  Turnkey Restaurant

  I was lucky enough to attend the “Turnkey Restaurant” course at @svch.school To be honest, I have long wanted to go to the microwave because I think this project is cool and useful for everyone who is connected in one way or another with the restaurant industry or only plans to connect with it. Thank you @svch.school, now I have even more respect for people who once took a risk, believed in themselves and opened their own institution. This is a titanic work, huge investments, but also incomparable emotions!

• Sergey A.

  Kitchen Management

  Passed the course "Kitchen Management". Useful information submitted by restaurant business practitioners, all to the point, without unnecessary water. In addition to the course itself, there are many interesting and enthusiastic people in the restaurant business. I advise you to pass!

• Yuri L.

  Kitchen Management

  I liked the training very much! Got a lot of important new information. The course also helped to systematize and improve the already accumulated knowledge. This is a real working tool in your hands! I advise all chefs, sous-chefs and managers!

• Aleksandra Zimovets

  SB Burgers Manager, Restaurant Marketing Apprentice

  I attended 2 intensive courses: Restaurant Management and Restaurant Marketing - I was satisfied! There is a very chamber atmosphere in the microwave oven, an opening, interesting and versatile speakers, and most importantly, topical topics are touched upon! Well, as the school of the best chefs believes: dinners with culinary master classes from the best are simply incomparable)))

• Damir Zaripov

  Sous-chef, Student "Chef Creative Days"

  Guys, you are the best! Those emotions that have settled from the first day of your stay at the Creative Course are a cannon! And now it's our turn to carry these emotions in our kitchens! You taught me incredible creative skills in familiar products and dishes, and made me look at gastronomy in a completely different way. We do not say goodbye;)

• Yuri Lobov

  Chef, Student "Chef Creative Days"

  The Chef Creative Days course in February 2020 was interesting for me, first of all, because it gave me the opportunity to take a fresh look at the process of creating a dish, its concept. Listening to the speakers of the course, you think about the most important thing: what exactly do you want to bring to the art of cooking with your dishes, what thought, taste and feeling do you want to evoke in a person. I am grateful to the SHF team for the unique opportunity to expand the horizons of perception 🙂

• Mikhail Komarov

  Chef, Chef Creative Days student

  I took the “Creative” course at the @svch.school school, I didn’t even think that I would be so pleased! Found so many new things! I like it. Separately, I want to highlight Semyon Kuzmin and Artem Grebenshchikov: they are very cool in their work, they taught me to look at familiar things in a different way.

• Vladislav Malenko

  Chef, basic course student

  Completed a 10 day chef course. a lot of cool and strong mentors, I learned a lot of new things and I will implement them in my kitchen. I was very pleased that not only our Russian chefs came, but also foreign ones, so to speak. but there was also a small minus, they gave very little information about the meat. and everything is so great. prosperity to you and I will recommend the microwave school to all my friends.

• Alena Krutitskaya

  Basic course student Just yesterday, the first course for me in the microwave - basic - ended. I am writing and involuntarily smiling, remembering the cool five days that we spent in full intensity. I am a pastry chef, but in the rest of the kitchen I am an amateur with a guard, so sometimes I was covered by professional terminology, but the teachers immediately gave more detailed explanations when they saw that the information was getting complicated. For this - many thanks! The knowledge gained is priceless, the atmosphere at the school is incredible, the teachers are gorgeous, Anton is as beautiful as dawn))

• Ludmila Gornostaleva

  Chef, Chef Creative Days student

  I took a two-day intensive course "CHEF CREATIVE DAYS". share knowledge. Guys, you set very high standards, you want to be equal. New knowledge, new tricks and new thinking. Thanks again. Further prosperity to your school.

• Alexander Komarov

  Chef, basic course student

  I must say that the "BASIC CHEF COURSE" is not just a set of educational subjects, but a complete immersion in the atmosphere of cooking and gastronomy. Each lesson expands consciousness, gives ideas and inspires. I want to say a huge thank you to the founders of the school, teachers, staff, it was an unforgettable experience, I will definitely come back for new knowledge)))

• Pavel Shidlovsky

  Basic course student

  I liked everything very much, the most friendly atmosphere and an extremely high concentration of useful knowledge. Teachers are one better than the other, constant practice, which allows you to very effectively assimilate the received theoretical knowledge. The school is like a small restaurant with a full cycle of working out the acquired knowledge. Everything is at a very good pace and it is impossible to get bored.

• Olga Dunning

  Basic course student

  I had exceptionally positive emotions from the course, very relevant and versatile information! I would like to suggest making a course with an in-depth study of the features of work in each area, for example, wines, cheeses, soups, combinations (classics, trends, mistakes), consonance.

• Maxim Lazarev

  Chef, Chef Creative Days student Excellent school, good teachers, going to them, I could not even imagine what would happen to my head, I reviewed all my vision, about my work, they taught me a lot and opened my eyes, thank you for this, wait for another visit.

Rules for conducting and participation in culinary master classes

RULES FOR CARRYING OUT AND PARTICIPATION IN COOKING MASTER CLASSES

1. General Provisions

195213, city of St. Petersburg, pr-t Zanevsky, 37, lit. A (hereinafter referred to as the "Organizer").
1.2 The right to participate in the Event is given by a Ticket for a separate Event or a gift Ticket of a fixed denomination to attend the Event within the period specified in clause 2.2 of the Rules (hereinafter referred to as the Ticket).
1.3 By agreeing to participate in this Event, the Participant accepts (in full, without any exceptions) these Rules.
1.4 These Rules are the only official rules for participation in the Event. In the event of situations that allow ambiguous interpretation of these Rules and / or issues not regulated by these Rules, the final decision on such interpretation and / or clarification is made directly and exclusively by the Organizer.
1.5 The Organizer reserves the right to make changes to these Rules with notification of their change on the Organizer's website (hereinafter - https://tastelabspb.ru/).

1.6. The event is held on the territory of the Organizer at the address: 195213, St. Petersburg, Zanevsky Ave., 37, lit. A.

1.7. The price includes all necessary products and equipment for participation in the Event.
1.8. Adults and children over 12 years of age are allowed to participate in the Organizer's master classes, unless otherwise specified in the conditions of a particular Event.
1.9. Children under the age of 12 may attend the master class with the permission of the host of the Event and only in the presence of their parents.

2. Ticket Use Rules

2.1. By purchasing a Ticket, the Holder fully and unconditionally accepts these Rules.
2.2. The purchase of a Ticket indicates the conclusion between the Organizer and the Holder of an option agreement with the obligation, during the validity period of the Ticket, to conclude an agreement for the provision of services on the terms set forth in these Rules, according to which the Holder, during the validity period of the Ticket, has the right to visit one or more Events (in accordance with with the value of the Ticket) at its choice from all the Events organized during the validity of the Ticket, according to the information about the upcoming Events on the Organizer's website, and the Organizer undertakes to allow the Holder to participate in the Event subject to these Rules.
2.3. The contract for the provision of services may be concluded by any person presenting the Ticket.
2.4. The ticket is valid for three months from the date of purchase.

2.5. If the Holder does not declare within the period specified in paragraph 2.4., the requirement to conclude a contract for the provision of services on the terms set forth in these Rules, the Ticket "burns out" (option contract terminates): upon expiration of its validity period, the Holder loses the right to participate in the Event regardless of whether the Holder participated in the Event during the validity period of the Ticket or not.

2.6. The validity of the Ticket can be extended for one month at an additional cost. The number of extensions is not limited.

2.7. In accordance with Art. 429.3 of the Civil Code of the Russian Federation on an option agreement, funds corresponding to the face value of the purchased Ticket are not returned to the Holder.

2.8. If the value of the Ticket is sufficient for participation in several Events for one Participant or for participation in one event for several Participants (in accordance with the cost of a ticket for a particular Event), the Holder has the right to visit several Events during the validity period of the Ticket or participate in one Event with his relatives or friends.

2.9. If the cost of the Events attended is less than the face value of the Ticket, the balance of funds is not refundable.

2.10. If the cost of participation in the Event selected by the Holder exceeded the value of the Ticket, then the difference between such cost and the value of the Ticket is paid by the Owner additionally in cash.

2.11. When the Holder presents several Tickets at the same time, the values ​​of their denominations are summed up, and the Holder has the right to participate in the Events for the cost of the total value of the Tickets.

2.12. The used Ticket is withdrawn by the Organizer.

Tickets are not registered and can be transferred by the Owner at their own discretion to any third parties (new Holders).

2.14. When transferring Tickets to third parties, the Holder is obliged to inform them about these Rules. In case of violation of this rule, the Organizer is not responsible for failure to familiarize the new Owners with the Rules.

2.15. Any Holder presenting a Ticket to the Organizer shall be considered a valid Holder.

2.16. In case of damage or loss of the Ticket, including theft, the Ticket is not replaced or restored, and the funds are not returned.

2.17. The Organizer shall not be liable in case of presentation/use of the Ticket by a person who unlawfully took possession of it.

2.18. Tickets, the authenticity of which the Organizer's employees have reasonable doubts about, do not give the right to participate in the Event.

2.19. The Organizer is not entitled to demand a cash receipt/waybill upon presentation of the Ticket, just as the presentation of a cashier's receipt/waybill confirming the purchase of the Ticket, without presenting the Ticket itself, does not give the person presenting such a check/waybill the right to demand from the Organizer to provide him with the opportunity to participate in Events.

2.20. The use of the Ticket without its actual presentation, including by photo, is not allowed.

2.21. The ticket is not a means of payment or a security.

3. Rights and obligations of the Organizer

3.1. The Organizer of the Event has the right:

3.1.1. at its own discretion, unilaterally, not allow to participate in the Event or prohibit further participation of persons in a state of intoxication (alcoholic, narcotic or other toxic intoxication), behaving aggressively, interfering with other participants of the Event and / or violating generally accepted norms and rules of conduct. In this case, the Ticket is not subject to exchange and / or refund, and the Ticket is considered to be sold. The funds paid for the Ticket are non-refundable.

3.1.2. at its sole discretion, unilaterally terminate, modify or temporarily suspend the Event, if for any reason any aspect of this Event cannot be conducted as planned, including any reason beyond the control of the Organizer that distorts or affects the performance, safety, fairness , integrity or proper conduct of the Event. In this case, the possibility of exchanging/refunding Tickets and/or money, as well as the question of the validity of the Ticket, is decided by the Organizer separately in each specific case.

3.1.3. if the Participant is more than fifteen minutes late for the start of the Event, the Organizer has the right not to allow the Participant to participate in the Event. In this case, the Ticket is not subject to exchange, and the money paid is not refundable.

3.2. The Organizer of the Event is obliged to:

3.2.1. familiarize the Participants of the Event with these Rules by posting them on their website;

3.2.2. post information about upcoming Events on your website in a timely manner;

3.2.3. not provide third parties for purposes not related to the Event, except as provided by the current legislation of the Russian Federation, all personal information, including personal data of Participants, mobile phone number and / or email address;

3.2. 4. in case of changes in the conditions of the Event, as well as its cancellation, suspension, the Organizer informs the Participants in advance by e-mail or phone number (if the contacts were provided by the Participant), and also publishes the specified information on the website.

4. Liability

4.1. The Organizer of the Event is not responsible for:

4.1.1. non-fulfillment or untimely fulfillment by the Participants of the Event of the obligations stipulated by these Rules;

4.1.2. the correctness, accuracy and reliability of personal data, contact and other information that the Participants of the Event brought to the attention of the Organizer, for reasons beyond the control of the Organizer;

4.1.3. the consequences of the errors of the participants of the Event in providing data and information.

5. Personal data

5.1. By participating in the Event, the Participant agrees to the Organizer and persons authorized by him the right to carry out mixed processing, including the collection, storage, use, destruction of the personal data provided using automation tools for the purpose of holding this Event, forming a database of Participants, compiling statistical reporting, conducting marketing research, as well as the right to contact the Participant, including via telecommunication networks, including sending SMS and e-mail messages, until such consent is canceled by the Participant.

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