Of course we also provide courses for the passionate hobby pastry chef. Someone who wants to set himself apart from the “main stream “ home pastry chef. We are constantly developing new products for our course program and we change our program every quarte thereby ensuring it will always be trendy and up to date.
What makes our school different from any other school?
We strive for quality and only work in small groups with not more then 10 people. These groups will be taught be two top professionals. All our students will get our unequivocal attention, in hands on lessons. When you finish the course you will have fully mastered the learned techniques. You will receive an official certificate, as well as the recipes of the prepared dishes in your own language. Our courses are bilingual, taught both in Dutch and in English.
Born on the 15th of January 1977 in Zeeland Flanders, I was literally brought up surrounded by food and drinks. I will never forget the delicious smells from the many tasty dishes coming from my grandma’s kitchen. The very kitchen where my passion was born!
Started in the kitchen and got work experience at several high-level restaurants such as: de Luytervelde, de Treeswijkhoeve, Manoir Inter Scaldis **. During this period I quickly found out that pastry is my true passion…..
We only work with the very best ingredients en the right materials. We use the newest techniques and of course enticing new combinations during all our course. Al our courses are given both in Dutch and English.
All courses are completely transparent, meaning that you can look at the website what is being done every lesson. The course days are always on Mondays and Tuesdays. There are different times, programs and prices for the “hobby patissier”.
Every quarter, we invite an international top patissier/ chocolatier for a “hands on” masterclass, where we create all the dishes together. Always with this top chef at the helm. In cooperation with us, to ensure that our students will get ample explanation and enough attention.
Price: € 450,= p.p. (excl. VAT)
20 & 21 may: Desserts and Friandises
1 & 2 july: international guest chef Marieke van Beurden
9 & 10 september: international guest chef Jordi Puigvert
30 september en 1 october: banqueting and Hotel patisserie
4 & 5 november: christmas inspired pastry’s
25 & 26 november:plated desserts & individual pastry’s
9 & 10 december: baked goods, travel cakes
13 & 14 january 2020: chocolaterie – confiserie
3 & 4 february 2020:pâte a choux – tartelette
Data Cursus Toelichting
20 & 21 may 2019 Course Desserts and Friandises Various cakes and petit gateau made with the latest techniques and tasteful combinations
1 & 2 july 2019 Cuourse international guest chef Marieke van Beurden Hands on cursus Plated desserts from international top chef Marieke van Beurden (limited spots available)
9 & 10 september 2019 Cursus international guest chef Jordi Puigvert Hands on cursus Plated desserts with innovative techniques from international top chef Jordi Puigvert (limited spots available)
30 sept. & 1 okt. 2019 Cursus banqueting and Hotel patisserie Plated desserts- Verrines – Individual pastry’s attractive patisserie specically designed for buffets, banqueting, catering.....
4 & 5 november 2019 Cursus christmas inspired pastry’s Bûche – individual pastry’s- made extra attractive and in Christmas theme.
25 & 26 november 2019 Cursus plated desserts & individual pastry’s. Restaurant-style desserts and pastries with innovative techniques and interesting taste combinations.
9 & 10 december 2019 Cursus Baked goods, travel cakes. Various baked patisserie items like madeleine and financiers........... to brioche's. Various tasteful and attractive travel cakes as well.
13 & 14 january 2020 Cursus chocolaterie – confiserie Basic techniques, cut and shape bon bons, truffles etc. as well as
Chocolate decoration. Tasteful, contemporary confiserie.
3 & 4 february 2020 Cursus pâte a choux – tartelette. Course based on 2 traditional patisserie items. Pâte e choux and tartlet
From delicious classic to contemporary modern creations.