2 days VEGAN Master Class 15 & 16/10/26 with Marike van Beurden

MARIKE VAN BEURDEN

Accompanied by a well known food-scientist Marike is currently investigating how we can go plant-based without sacrificing in flavour, yet staying as clean label as possible. In 2021 this research was translated into the launching of new pastry focussed ingredients, starting with plant-based dairy replacements. Next was a whole new line of plant-based (and gluten-free) pastries and desserts. Clean label and great focus on decreasing our carbon footprint. 

Marike 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, then found 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.

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 were acknowledged as best in the world.

She also has been awarded by Tatler; Best Hong Kong Pastry Chef 2015.

Now Marike is located in Barcelona, she works globally, creating dessert menus and training chefs.

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.

Learning: this hands-on course allows a group of participants to make desserts under the chef's supervision. During the masterclass, they will not only prepare desserts, but will also be able to ask questions and learn all the chef's culinary secrets.

DESSERTS

1- “Alfajores” Plant-based & Glutenfree snacking
Gluten free chocolate chip cookies
Chocolate crémeux
Passion fruit Marshmallow
Liquid praliné filling
Chocolate coating

2- Berries tart
Sable
Frangipane
Berry pastry cream
Light mixed berry mousse
Raspberry glazing

3- Exotic dome (GF)
Lime & almond crumble crispy
Mango marmalade
Ginger & lime cremeux
Biscuit
Exotic fruits mousse
Mango & Passionfruit glazing

4- Hazelnut & Tatin apple & Caramel
Toasted hazelnut and coconut cake
Tatin apple marmalade
Hazelnut butter cream
Salted caramel
Caramel chocolate coating

5- Litchi & Raspberry
Litchi & raspberry marmalade
Raspberry crémeux
Biscuit
Raspberry & Rose mousse
Raspberry glazing
Litchi jelly

6- Autumn on a plate
Textures around figs, cassis & wine vinegar

7- Mr Smith
Textures of Granny smith, vanilla & argula & apple
sorbet

Open to all levels.

Academy address:

International Pastry Academy “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:

Materials 

Language English 

Direct and personal supervision of the chef

Certificate of attendance 

1 hour for lunch (food not included in the price)

** The course will take place with a minimum of 8 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.

To confirm the reservation, please issue the payment of 1050 euros with credit card. Please indicate your full name (will be the name that will appear on the diploma).

Cancellation policy: 

By the academy: if the course is canceled by the academy, 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 case of postponing the course's date, the participants will have the option to accept the new date or choose another course from the academy’s calendar. No refunds will be made.

In no case the academy 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 minimum number of students.

Important:

-The money paid is valid only for the date of the course 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. The participants can take photos for personal use.

-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 chef.

-The participants read these instructions and the conditions described above and are understood as accepted once payment is made.

-People who need accomodation, can contact Hotel SB Plaza Europa (reservations.plazaeuropa@sbhotels.es).