Pastryschool040 | pastry courses for professionals
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INTERNATIONAL PASTRYSCHOOL

Knowledge is power & sharing is caring.

WHAT WE DO

Pastryschool040 offers a unique program for professionals in hospitality industry, patisserie, catering, chocolatery or for future colleague…

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.

Jurgen Koens

Pastry jack of all trades

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!

More about Jurgen
On January 15, 1977 I was born in Zeelandic Flanders and was both literally and figuratively spoon-fed the taste for everything relating to food. I will never forget the smell of baked goods in my grandmother’s kitchen. This is where my passion for my profession started.
At the age of 14, I got a catering job at a hotel in Cadzand. During weekends and holidays I got to assist in the kitchen of this hotel. The tone for my future was set! In my search for the most inspiring work environments I worked at: De Kromme Watergang**, De Swaen**, La Gavroche**, as Chef patisserie at Manoir Inter Scaldes**, as Chef patisserie at cruise ship Navigator (Radisons Seven Seas), as Chef Patisserie at Maison van den Boer, as Product developer / demonstrator at Cnudde, as ambassador for the chocolate brand Cocao Barry.
Because of my boundless passion for patisserie and my urge to develop my talents, I participated in both national and international contests on a regular basis. In 2007, I became a member of the Dutch national culinairy team. Either solo, or as a team member, I managed to win the following awards: gold at the 2008 Chef’s Olympics in Erfurt (Germany), winner of culinary showpiece at TT Assen in both 2009 and 2010, overall winner of the Culinary Asia Cup in Bangkok in 2009, silver in Luxemburg, silver at the 2012 Chef’s Olympics in Erfurt.
Also did the job as jurymember in contests as, Dutch chocolate master, Worldchocolate master, gouden koksmuts, best Belgium praline.
My own concept
My insatiable curiosity for everything culinary has led me to many countries and regions. I graduated as a chef, chocolatier and patissier and took various educations in the Netherlands, Belgium and France. Building on this knowledge I have now created my own concept. I will consider my mission a success if I can introduce high quality patisserie, chocolaterie, viennoiserie, conficerie and glacerie, to the consumer.
I am driven by a constant urge to innovate and am continuously searching for new combinations and creations. My personal mark on the products is represented by their recognizability and by the known origins of the ingredients.
Graag wil ik mijn opgedane kennis en kunde met u delen. Dit in de vorm van zorgvuldig samengestelde cursussen, gegeven samen met patissier Tom van Woerkum @ PASTRYLAB 040 te Eindhoven .
Pastry needs to “rock” just like music does for every mood we need to provide!!!

Tom van Woerkum

Pastry is emotion, Pastry is feasting

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…..

More about Tom
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. I have worked both in hospitality pastry as well as in boutique pastry.
After my hospitality period, I’ve been working at patisserie De Rouw for several years. This being one of the top patisseries in the Netherlands, where I honed my skills in boutique patisserie and its production. Only to once again return to hospitality as Chef Patissier at Hotel Pullman Eindhoven Cocagne, where I was given the freedom to develop myself as an expert and where I was able to create my own style. It was also during this period that I followed several international courses by renowned pastry chefs, as well as several international internships, like with Het Gebaar*. I was also a member of the Dutch Culinary Team, which took part in several international competition. We won the gold in Erfurt, the silver in Luxembourg en were overall winner in Bangkok.
The craft and the boundless creativity in the creation off, but above all the search for the perfect balance between appearance, structure and taste. For me, those are important points to keep developing myself and keep a constant urge to innovate.
I would very much like to share my knowledge and passion with you. Through carefully selected courses, together with patissier Jurgen Koens @Pastryschool 040 in Eindhoven.

OUR COURSES

Every quarter, we invite an international top chef.

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)

Courses 2019:

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

 

Courses 2020:

13 & 14 january 2020: chocolaterie – confiserie
3 & 4 february 2020:pâte a choux – tartelette

Click on the yellow bar below for
more information about our courses


More info | course overview 2019 - 2020

DataCursusToelichting
20 & 21 may 2019Course Desserts and Friandises Various cakes and petit gateau made with the latest techniques and tasteful combinations
1 & 2 july 2019Cuourse international guest chef Marieke van Beurden Hands on cursus Plated desserts from international top chef Marieke van Beurden (limited spots available)
9 & 10 september 2019Cursus 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. 2019Cursus banqueting and Hotel patisseriePlated desserts- Verrines – Individual pastry’s attractive patisserie specically designed for buffets, banqueting, catering.....
4 & 5 november 2019Cursus christmas inspired pastry’s Bûche – individual pastry’s- made extra attractive and in Christmas theme.
25 & 26 november 2019Cursus plated desserts & individual pastry’s. Restaurant-style desserts and pastries with innovative techniques and interesting taste combinations.
9 & 10 december 2019Cursus 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 2020Cursus chocolaterie – confiserie Basic techniques, cut and shape bon bons, truffles etc. as well as
Chocolate decoration. Tasteful, contemporary confiserie.
3 & 4 february 2020Cursus pâte a choux – tartelette. Course based on 2 traditional patisserie items. Pâte e choux and tartlet
From delicious classic to contemporary modern creations.

Contact details

Telephone Tom

Telephone Jurgen

Address

Ketelhuisplein 7-9, Eindhoven

Contactform