Intensive hands on Master Class (duration 2 days), February 15th & 16th, 2020 (9 AM - 6 PM). Price: 620 euros.
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MARIKE VAN BEURDEN
Marike initially studied her art in The Netherlands with a focus on bakery and confectionary. She moved to Bruges to finesse her skills as a pastry chef and chocolatier, after graduating and having worked with one of the funkiest Chocolatiers Dominique Persoone thenfound herself at one of the trendiest addresses in London under the counseling of Pierre Gagnaire. Before moving onto her next European destination in 2004, she added culinarily competitions to her flourishing bow. Coming out on top in the Dutch Pastry Award.
During her ‘Tour the France‘ she worked in the kitchen of Michelin-starred Restaurant Le Cinq at the Four Seasons George V in Paris, La Villa Madie in Cassis under Enrico Bernardo‘s watch, onto Hotel du Castellet and finally to the famed Maison Pic in valence with tutelage from worlds only female three-Michelin-starred Chef, Anne Sophie Pic and one of the man in the business she admires most, Pastry Chef Phillippe Rigollot.
During this tour she continued to compete in the most coveted industry contents, regularly featuring amongst the winners and of the particular note achieving first place in both the 2009 French selection and 2010 world final of at the C3 Valrhona’s Desserts for Restaurants Competition.
While being the Pastry Chef of the Michelin-starred-restaurant Caprice at the Four Seasons in Hong Kong she pursuits not only the dream of creating desserts for such a well known place, but also participating in the World Chocolate Masters.
The victory as ‘Dutch Chocolate Master 2013’ gave her the ticket to compete in the International Finals in Paris where she managed to achieve the Second Place, while her Layered chocolate cake and Moulded chocolate bonbon where acknowledge as best in the world.
She most recently has been awarded by Tatler; Best Hong Kong Pastry Chef 2015.
Inspired by travels, Hong Kong, daily outdoor pursuits, and arts & design, she creates sweet experiences. With the textures and flavours in mind that come with the next season, she examines palates across cultures. At the same time, she taps into trends, which result in eclectic dishes. In defining taste it’s the combination of flavours, textures, cultures and individual palates that makes creating sweets a true challenge. In all creations, she questions what ‘sweet’ is.
This practical course allows a group of students to learn 8 different desserts, guided by the chef.
Open to all levels.
Into the Tropics:
Exotic fruits marmalade & cremeux
Pabana sponge with a hint of curry
Coconut mousse & crispy
Mango Glazing & chantilly
Cherry light mousseline, cherry sponge & cherry marmalade
Crispy almond and Ruby chocolate flower
Bannoffee pie 2.0:
Crumble tartlet, Salted caramel & banana gel
Caramel chocolate mousse & Glazing
Blackcurrant marmalade & sponge
Chai tea mousse & spakling crispy bottom
Speculaas Mousse & crispy
Combined with textures of Orange
Hazelnut tart & sponge, crispy sesame gianduja
Caramelise pears, pear cremeux & praliné mousse
Golden cacao glazing
Yuzu & Raspberry:
Raspberry sponge & marmalade, Yuzu cremeux
Light white chocolate mousse with Yuzu
Raspberry glazing & textures of marshmallow & airy chocolate
Twisted Apple Pie:
Cinnamon tart & pain de gene sponge
Caramelised 'apple tatin’
Marzipan almond mousse
Lemon & apple jelly for the finishing touch
At the end of the class all the mousses will be distributed between all the students.
Venue for workshops:
Escuela de repostería creativa “El món dolç de Claudia”
Calle Castelao, 167 (a 100 mts del Centro Comercial Gran Vía 2)
08902 – Hospitalet de Llobregat – Barcelona
The price of the master class includes:
Translator English - Spanish
Direct and personal supervision of the cake designer
Certificate of attendance
1 hour for lunch (food not included in the price)
** The course will take place with a minimum of 12 people. If you have to buy a ticket for your flight, train or bus, please contact us and ask if the class have reached the minimum number of people needed to run the class.
Such as workshops, each student will leave the course with their own work and having learned the techniques taught by the cake designer.
In order to book your place, please issue payment of 620 euros, refering your full name and surname (will be the name to be showed in the certificate).
By the organization: if the course is canceled by the organizers, the student will receive a refund of the amount paid by him/her to date.
By students: there is no possibility of refund if the student cancels his/her attendance.
In any case the organization will bear the expenses incurred by the student for the completion of the course (accommodation costs, flights, diet, transportation).
All the courses will be confirmed 15 days before the class date, so if you need to buy a flight, please ask us first to check if the class has reached the mínimum number of students.
-The places will be allocated in order of registration.
-The money paid is valid only for the date of the workshop and is not refundable.
-The reserved space is not transferable to another person if you can not attend the course.
-It is not allowed to take pictures of the step by step in class.
-It is not allowed to film the class.
-The fact of attending the above courses PROVIDES NO rights to the content and identical reproduction thereof without permission from the cake designer.
-The participants receive these instructions and the conditions described here are understood as accepted.
-People who need accomodation, can contact Hotel Porta Fira **** (email for bookings email@example.com), Hotel SB Plaza Europa (firstname.lastname@example.org) or Ona Living Barcelona Apartments (email@example.com)
-If you need a taxi service, please ask us sending an email to firstname.lastname@example.org
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