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)
3 & 4 february 2020:pâte a choux – tartelette
9 & 10 March guest lecture Nils Hendirks, Ice cream creations
30 & 31 March cours Plated desserts
20 & 21 Apr. Boutique patisserie course
15 & 16 June cours Confiseries- Chocolateries- Friandises
13 & 14 july cours Plated desserts
7 & 8 sept. Patisserie New Techniques Course – New Structures
5 & 6 oct. Confiseries- Chocolateries- Friandises
2 & 3 nov. Boutique patisserie course
30 nov & 1 Dec. Patisserie New Techniques Course – New Structures
Dates Courses Explanation
3 & 4 February 2020 Course pâte a choux – tartelette. Course based on 2 traditional patisserie items. Pâte e choux and tartlet
From delicious classic to contemporary modern creations.
9 & 10 March 2020 Guest lecture Nils Hendriks Everything about ice cream, given by Top ice cream maker Nils Hendriks From ice cakes to desserts, using the latest trends and newest techniques.
30 & 31 March 2020 Course Plated desserts Restaurant style desserts with innovative techniques and interesting flavor combinations.
20 & 21 April 2020 Boutique patisserie Course Various cakes and petit gateau made with the latest techniques and delicious combinations.
15 & 16 June 2020 Confiseries- Chocolateries- Friandises course Basic techniques, cut and shape bonbons, truffles etc. as well as chocolate decoration. Contemporary delicious confectionery and friandises.
13 & 14 July 2020 Course Plated desserts Restaurant style desserts with innovative techniques and interesting flavor combinations.
7 & 8 Sept. 2020 Patisserie new techniques course new structures: contemporary patisserie with a glimpse into the future. Made using the latest techniques, shaped in desserts, individual pastries, friandises etc.
5 & 6 Oct. 2020 Confiseries- Chocolateries- Friandises course Basic techniques, cut and shape bonbons, truffles etc. as well as chocolate decoration. Contemporary delicious confectionery and friandises.
2 & 3 Nov. 2020 Boutique patisserie Course Various cakes and petit gateau made with the latest techniques and delicious combinations.
30 Nov. & 1 Dec. 2020 Patisserie new techniques course new structures: contemporary patisserie with a glimpse into the future. Made using the latest techniques, shaped in desserts, individual pastries, friandises etc.