Stunning Plant Based Desserts by Marike Van BeurdenJuly 19-21, 2022Register
Join Marike van Beurden and Lauren V. Haas for a deep dive into the world of plant-based desserts. Working alongside these two trend-setting chefs, you will learn how to create stunning vegan plated desserts, entremets, and petit fours. Throughout the course, you will attain an understanding of how to replace common ingredients such as eggs, gelatin, cream, and butter with plant-based alternatives to create refined desserts. Emphasis will be placed upon achieving sophisticated taste and texture in vegan pastries.
Marike van Beurden
After studying in Belgium and The Netherlands, she refined her skills with the funkiest Chocolatier, Dominique Persoone and the reknown chef Pierre Gagnaire.
During her ‘Tour the France’, she worked in the kitchen of Michelin-starred Restaurant le Cinq at the Four Seasons Georges V in Paris and the famed Maison Pic in Valence with Anne-Sophie Pic and Pastry Chef Philippe Rigollot.
While Pastry Chef of the Michelin-starred restaurant Caprice at the Four Seasons in Hong Kong, she is pursuing not only her dream of creating desserts but also participating in the World Chocolate Masters. She won the 2nd place to this competition in 2013 and she has been awarded the Best Hong Kong Pastry Chef in 2015.
In the past few years she trained pastry chefs in many different countries as Consulting Chef. Accompanied by a well known food-scientist she is currently investigating how we can go plant-based without sacrificing in flavour, yet staying as clean label as possible.
You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.
A highly specialised course designed for participants with a high level of chocolate skills.